4 cloves garlic, chopped
½ teaspoon chilli flakes
½ teaspoon cumin seeds, ground
½ teaspoon coriander seeds, ground
½ teaspoon fennel seeds, ground
1 teaspoon sweet smoked paprika
½ cup dry white wine
2 tablespoons cider vinegar
4 tablespoons olive oil
800g pork scotch fillet, skinless, cut into 4cm pieces
1 kg floury potatoes, cut into 3cm pieces flaky sea salt to taste
2 capsicums, cut in 3cm pieces
400g can whole peeled tomatoes
1kg clams or other shellfish

An all-in-one tray bake, based on the idea of the classic Portuguese dish of pork and clams. Choose a large roasting tray as you want an even layer if possible. You will need to start this recipe the day before to tenderise the pork and flavour it well with chorizo spices.


1.The day before, put the garlic, chilli flakes, cumin, coriander, fennel, paprika, wine, vinegar and 1 tablespoon of the olive oil in a large bowl.
2.Add the pork pieces and mix well. Cover and refrigerate overnight, stirring occasionally.
3.Heat the oven to 220°C.
4.Put the potatoes in a saucepan and cover with water. Bring to the boil then boil for 5 minutes.
5.Drain in a colander or sieve and leave to steam/dry out for 5 minutes.
6.Toss the potatoes around in the sieve or colander to rough up the outside.
7.Put the remaining oil in a large roasting dish and place it in the oven for about 5 minutes to heat.
8.Add the potatoes to the hot oil with plenty of flaky salt to taste and stir well to coat. Roast for 20 minutes, stirring once.
9.Drain the pork, reserving the marinade.
10.Remove the potatoes from the oven, add the pork and capsicum to the dish and toss with the potatoes and oil and roast for 10 minutes.
11.Sieve the tomatoes and combine the juice with the marinade.
12.Cut the tomatoes into halves. Remove the pork and potatoes from the oven, pour over the marinade and stir well to coat then arrange in an even layer, nestling the cut tomatoes amongst the pork and potatoes.
13.Roast for 25 minutes. Remove from the oven again, stir in the clams, return to oven and roast for 5 minutes until the clams open.

Recipes & Food Styling Fiona Smith / Photography Aaron Mclean / Styling Ellen J Hemmings

Leave a Reply

Your email address will not be published.