Pork with Olives, served with Saffron Rice

Pork with Olives

Ingredients (serves 4)

1 kg cubed pork
2 tablespoons olive oil
1 tablespoon plain flour
2 medium size onions, sliced
2 cloves garlic, crushed
1 tablespoon fresh chopped basil
400 gm tin trocadero tomatoes
175 ml red wine
Half a green pepper, deseeded and chopped
Half a red pepper, deseeded and chopped
50 gm black olives, sliced
salt and fresh milled black pepper

Method

Heat the oil in a frying pan and brown the pork on all sides. Do this in small batches, removing the cooked pork to a casserole dish. Put the onions in the frying pan and brown them for a few minutes. Put them in the casserole with the pork and put the casserole dish on the heat. Stir the flour into the pork and onion mix and cook for two minutes. Add the tomatoes, wine, garlic, basil and season with salt and pepper. Stir, and bring to a simmer. Fit the lid.

Place the casserole in the oven at 160°C for 11/2 hours.

Remove from the oven and add the peppers and olives. Return to the oven for 30 minutes while you prepare the rice.

Saffron Rice

Ingredients (serves 4)

Long grain white rice measured to the 10fl oz mark in a measuring jug
20 fl oz chicken stock
1 small onion finely chopped
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon saffron

Method

In a pan, soften the onion in the butter and oil for 5 minutes then stir in the saffron. Leave for 1 minute and then add the rice. Stir until the rice is coated with the oil and butter and then add the stock. Stir once and add a little salt. Bring to a very gentle simmer. Cover with a lid. Leave at a gentle simmer for 15 minutes. After that time remove the lid and, without disturbing the rice, check that all the liquid has been absorbed. Taste one grain to make sure it is cooked. When the rice is cooked tip it onto a warm serving dish and fluff it up with two forks.