Paper Palate

Delicious indeed! One of my favourite dishes on the front cover - Paella with prawns and squid.

But the pic here - taken by yours truly - is of some pork marinading for Paprika Pork Skewers with Broad Bean Salad, a recipe printed on page 34. Marinade cubes, or in my case slices, of pork loin in a mix of crushed seeds (coriander, cumin and fennel), with some soaked saffron threads, garlic, smoked paprika, dried oregano, olive oil and red wine vinegar for 2 hours in the fridge.

The recipe suggests skewering the meat and cook on a barbecue or griddle. I pan-fried mine.

The Broad Bean Salad is fresh broad beans mixed with the zest and juice of a lemon, flatleaf parsley, mint leaves, spring onions, a green chilli (I only had red) and a few toasted almond flakes. I padded mine out by serving with some noodles.

There’s another picture over on SpittoonExtra.

I should just mention the magazines featured blogger this month is Aun Koh of Chubby Hubby. Asked what the best thing about blogging is, he replies

“I love sharing my passion for food and receiving emails from people who need tips for special occasions. I feel like I’m really making a difference to people’s lives - and that’s a good thing. Plus I’ve made friends with some of my fellow bloggers - no one else shares the same ridiculously all-consuming passion. I’ve made such good friends with some that we’ve met up and I’ve cooked for them“