Pork and Veal in Sherry

Saturday, 2nd March 2013

Based on this Delia recipe. I bought a nice looking piece of boar shoulder but, when I got it home, I realized it would be too small, so I added some veal I had in the freezer.
I left out the olives but otherwise stuck pretty close to Delia's recipe. As often seems to happen the meat itself was a little dry, Interestingly, it was next to impossible to tell what was boar and what was veal. But the sauce had a lovely flavour and the chorizo was great.

Chicken casserole with chorizo

Sunday, 18th September

I did this in the slow cooker, because we were out in the afternoon, and it was a bit overdone to be honest. Should have had the heat on low instead of medium.
Diced some chorizo and fried it off until the fat ran, then removed it from the pan. Jointed and browned the chicken in the chorizo fat the removed that as well and browned some tiny onions and a bit of garlic. Deglazed the pan with wine and transfered everything to the slow cooker. An hour or so before serving I added the zest of an orange and some black olives.
Served with roast potatoes and caramelised fennel with figs. Cooked the fennel in stock for about 10 minutes, then fried it in butter and sugar for about 5 minutes on each side, until it was nicely browned, then transfered it to a dish with a bit of liquid and topped with sliced fig (from the balcony!) and baked it in the oven for 20-30 minutes.