Spanish chicken and crispy pork steaks
Will it be Ruth's Mediterranean dish of chorizo and chicken or Eamonn's comfort food combination of crispy pork and potato wedges that wins over Rylan's tastebuds? Watch him judge their meals and get the recipes to try them at home.
Ruth’s Spanish chicken with fluffy rice
Serves 4
Ingredients
Olive oil
Salt and pepper
150g chorizo sausage for cooking, diced
1 red onion, sliced
300g chicken thigh fillets
1 red pepper, deseeded and chopped
1 clove of garlic
1 large pinch chilli flakes
1 pinch of sweet paprika
1 tsp tomato puree
1 tin of chopped tomatoes
2 tbsp chopped fresh parsley for garnish
300g basmati rice
600ml chicken stock
Method
Heat the olive oil in a pan and fry the chorizo and onion for 3-4 minutes, or until softened. Slice the thigh fillets into thick strips and add to the pan until they have changed colour on all sides.
Add the chilli flakes, paprika and garlic and stir before adding the tomato puree, chopped tomatoes and pepper and simmer for 8-10 minutes until the chicken and vegetables are cooked through.
Add the herbs once cooked and season with salt and pepper if needed.For the rice, pour into a pan, add the stock and cover with a tight fitting lid. Bring to a boil and reduce to a simmer for 5 minutes then turn off the heat and leave covered for 10 minutes.4. Serve rice with the chicken
Eamonn's crispy pork steaks with crunchy potato wedges and roasted garlic dip
Serves: 2
Ingredients
2 x thick cut pork loin steak, fat trimmed
Salt and freshly ground black pepper
1 large free-range egg, beaten
2 tbsp plain flour
75g/2½oz coarse dried white breadcrumbs, preferably Japanese panko breadcrumbs
2-3 sprigs of fresh thyme, leaves picked and chopped
300ml/10½fl oz sunflower oil for frying
1 large free range egg, to top the steak
2 medium potatoes, scrubbed and cut into 8 wedges each
5 garlic gloves, skin on
4 T (60 ml) olive oil
2-3 sprigs of thyme, leaves picked
4 tsp corn flour
salt and freshly ground black pepper
Method
Preheat the oven up to 200°C fan
Have a pan of boiling water on the hob3. Cut the potatoes into slim, even wedges cook them in rapidly boiling salted water for 6-7 minutes. Drain them and allow to stand for a minute.
Add the garlic cloves directly into an oven dish, and add the oil, freshly picked thyme and sprinkle with the corn flour plus plenty of sea salt and freshly ground pepper. Toss the potatoes so they are completely coated.
Bake for 25-35 minutes (depending on your oven) or until they are very crisp and golden. Keep hold of the roasted garlic cloves
For the pork steaks, sandwich the pork loin steaks between two sheets of cling film. Flatten the steak using a rolling pin or meat mallet to an even thickness of a pound coin about 1cm.
Peel back the cling film and cut the flattened steak then season on both sides with salt and freshly ground black pepper. Repeat process for each steakPlace three plates on the counter and play the flour on one plate, pour 1 whisked egg onto the second and combine the breadcrumbs with the thyme and place on the third plate
Coat both pieces of pork first into the flour, then dip them into the beaten egg, then cover it in the breadcrumb mixture until completely coated with no gaps at all.
Carefully heat the sunflower oil in a large frying pan until a piece of bread sizzles and turns golden-brown when dropped the oil for 10 seconds. (Caution: hot oil can be dangerous. Do not leave unattended.)
Add both of the bread-crumbed steaks to the pan and fry for 2-3 minutes on each side, or until the pork is cooked through and the coating is crisp and golden-brown.
Remove from the pan using a pair of tongs and set aside to drain on a warmed plate lined with kitchen paper and season immediately with some sea salt. Keep warm.
Reduce the heat to medium and fry an egg in the pan you have just used for 2-3 minutes (making sure the yolk is still runny) to top the crispy pork steaks.
Serve the crispy pork steaks with the crunchy wedges and squeeze the roasted garlic and mix it with a few tablespoons of mayo to make a tasty dip for the wedges.
Catch up with the last seven days of This Morning on ITV Player