Hash Browns

These tasty little hash browns are tossed with paprika and parsley and then cooked in butter.

Hash Browns

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Ingredients
  • 700 g (1 lb 8oz potatoes, about 4 or 5 medium), peeled and cubed
  • 1 tsp paprika
  • 2 tbsp chopped parsley
  • salt and freshly milled black pepper
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • Add the cubed potatoes to a pan of boiling, salted water, bring back to a simmer and cook for 2 minutes to blanch. Drain and dry on a piece of kitchen paper.
  • Tip the potato cubes into a bowl. Add the paprika and chopped parsley. Season. Toss together until the cubes are coated with the paprika.
  • Now melt the butter in a shallow roasting tin or 1.2 litre (2 pint ) (5 cup) baking dish, about 2 minutes.
  • Carefully tip in the potato cubes and stir to coat with the butter.
  • Bake in the oven for 30 minutes, until the potatoes are tender, golden brown and crunchy round the edges.
Print Recipe

Pork Goulash

Pork Goulash

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

Pork Goulash

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450 g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400 g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

To serve

  • rice

Equipment

  • You will also need a large sauté pan.


  • Method
  • Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  • Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  • Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  • Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  • Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  • Serve with rice.
Print Recipe

Updated: October 26, 2018

Paprika Pork

Paprika Pork

A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.

Paprika Pork

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 240 ml (8 fl oz) milk (1 cup)
  • 180 ml (6 fl oz) good chicken stock (¾ cup)
  • 2 tsp cornflour/cornstarch
  • 1 tbsp olive oil
  • 450 g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 garlic clove, crushed
  • tsp paprika
  • tsp fresh thyme, leaves only
  • 1 tsp ground coriander
  • ½ tsp runny/liquid honey
  • 1 tbsp tomato purée/paste
  • 1 red pepper, deseeded and cut into thin strips
  • 170 g (6 oz) button mushrooms, quartered (about 9)
  • 4 tbsp natural Greek yogurt

To serve

  • rice and seasonal green vegetables

Equipment

  • You will also need an ovenproof dish.


  • Method
  • Preheat oven to 180°C (350°F) (gas 4)

  • In a medium-sized bowl, mix a little of the milk into the cornflour/cornstarch and then gradually stir in the rest of the milk and the chicken stock. Set to one side.

  • Heat the oil in a frying pan/skillet, add the pork and brown over a medium heat, about 2–3 minutes., turning frequently. Add the garlic and sauté for a further 30 seconds.

  • Stir in the milk and stock mixture. Then add the the paprika, thyme, coriander, honey, and tomato purée/paste. Give it a good stir and then bring to the boil.

  • Transfer to an ovenproof dish, cover with foil, and cook in the oven for 1 hour.

  • Now stir in the mushrooms and red pepper, cover again, and return to the oven for a further 15 minutes until tender.

  • Serve on a bed of rice and garnish with the yogurt and a sprinkling of paprika.

  • Accompany with seasonal green vegetables.
Print Recipe

Updated: March