Yep, I’m still nurturing an unhealthy obsession with Halloween and all-things autumn. In my defence, it is October now and at least I’m not banging on about you-know-what (whisper it, Christmas). If my enthusiasm is starting to grate, I suggest you check back post Oct 31! That is, unless you dislike Bonfire night, in which case, why are you reading this exactly?
Did anyone else read/watch The Worst Witch when they were little? It was my very favourite film for a long time and surely must be responsible for my love of this time of the year. I desperately wanted to be a witch when I grew up (insert your own sarcastic comment here). This was pre-Harry Potter so it was a little more unusual as aspirations go. Unfortunately here I am, 30 years old and still no nearer to flying or transforming people who irritate me into toads but the one thing I can do is stir a huge bubbling cauldron… although, don’t panic, I left the eye of newt out of this
Oh, and I’m sorry I couldn’t resist the pun on goulash.
2 red onions, chopped
2 red peppers, stalk and seeds removed and chopped into chunky strips
2 yellow peppers, stalk and seeds removed and chopped into chunky strips
1 orange pepper, stalk and seeds removed and chopped into chunky strips
1 pack of thin-cut pork loin steaks (there were five in my pack, on special offer in Waitrose), cut into bite-size pieces
1 tbsp flour
2 tsp smoked paprika
Half a tsp cumin
1 red chilli, whole
1 bay leaf
Salt and pepper
Oil for frying
2 tins chopped tomatoes
A small bunch of coriander, chopped
Sour cream, to serve
Fry the onions and peppers in a casserole until the onions are golden brown and the peppers slightly softened, then set aside.
Pop the pork pieces into a freezer bag and pop in the flour, paprika and cumin. Season and shake to coat the pork. Heat some oil in the casserole you used to fry the onions etc and seal the pork. Pop the onions and peppers back into the casserole, then pour over the tomatoes. Prick the chilli with the tip of your knife, then lob it in with the bay leaf. Bring to a simmer then leave to bubble away for a good hour or so, until the peppers are melt-in-your-mouth soft, the pork is tender and all excess liquid has evaporated.
Sprinkle over the coriander then serve with rice and sour cream.