If you’re anything like me you will think chocolate and wine are thee very bestest inventions in the whole entire wide universe. Fact.
They are delicious together. Or separately. For breakfast (well maybe not the wine), brunch, lunch or tea. When you’re happy, sad, bored, stressed or just feel like you deserve a treat. I honestly don’t know what I would ever do if, in a desert island type situation, I had to choose between The Fella and a chocolate-red-wine combo. I’d certainly need a glass of wine to help me mull it over, I may need several in fact.
But… what if you mix these two yummie ingredients with something totally left of field, something completely unusual, something like pork? Am I blowing your mind?! I hope so because this dish is very very special indeed.
This is a recipe from Rachel Allen’s Rachel’s Favourite Food for Friends, and it has been a major hit since the first time I made it a few years ago. Initially people are very reluctant to try it, but after a little coaxing and a taste, it gets gobbled up quicker than you can say: but chocolate isn’t supposed to be for dinner! Of course, you don’t actually taste the chocolate; it just adds a beautiful richness and sweetness to the sauce. Midweek dinner this ain’t, this is RICH and filling and unusual, but totally delicious. So I urge to mix it up a bit this weekend and try it, I guarantee you’ll love it, or your money back.
Sweet and sour pork with raisins, pine nuts and chocolate
Like all of my fellow countrymen (and women), I enjoy the odd spud. But then who doesn’t? Spuds are great. They are super cheap and filling (making them a firm favourite during my student days), but they’re also unbelievably versatile. As a famous hobbit once said, you can “boil ‘em, mash ‘em, stick ‘em in a stew” not to mention bake them, gratin then, fry them, ferment them, and the list goes on! Well ladies and gentlemen, this weekend I brought the humble spud to whole new levels of fanciness: I got me a potato ricer.
I can just hear my Dad now, saying that it was far from potato ricers he was reared and sure what’s wrong with an ordinary masher and a bit of elbow grease? Well Dad, there’s nothing wrong with that at all. But with a ricer I promise you, you will make the most yumbo, softest, un-lumpy, creamy mashed spuds you’ve ever had in your life.
So, then all I had to do was think of something equally fancy to serve with the spuds. I figured beef bourguignon was almost posh enough. The spuds still held their own though, fair dues to them.