We gave this recipe a try this evening, and it was fabulous.
I'm only posting the link here, and skipping my usual quick reference summary of ingredients and method because there's a lot of bits to it - the marinade for the pork, the coating, the sauce, and other bits to add to the pork - https://thewoksoflife.com/2015/12/sweet-and-sour-pork/
Suffice it to say, there's a fair bit of preparation and cooking involved, but we elected to have a lazy day and take it slowly this evening. Preparation and cooking time overall was over 2 hours rather than the 1 1/4 suggested on the website. In part that was because we had other dishes to make as well (stir fried rice and spring rolls) and we weren't in a hurry. We could have shaved off some time if we'd been more focused and organized. We also did a lot more pork - about twice the recipe - which made for more frying. Having said that, don't underestimate the time it takes to bring a pan of oil up to temperature, and to coat and fry batches of meat.
Not something to do if you're in a hurry, but if you enjoy being in the kitchen the effort was well worth it.
Sunday, June 17, 2018
Saturday, May 5, 2018
Curried shrimp and spinach
A very simple side dish I made up on the fly last week, just to add a little something special alongside the more regular chicken curry that I made.
Fry a sliced onion long and slow until it caramelizes nicely. Add spoonfuls of ground spice (cumin, coriander, chili, and some curry paste), then a couple of chopped tomatoes. Cook until the tomatoes mash down and mingle with the spices. About 10 minutes from serving, add some generous handfuls of fresh baby spinach leaves. Stir carefully to bring them into contact with the heat and let them sweat down. Stir in a handful of shelled cooked shrimp and make sure everything is mixed in and coated with spices.
Fry a sliced onion long and slow until it caramelizes nicely. Add spoonfuls of ground spice (cumin, coriander, chili, and some curry paste), then a couple of chopped tomatoes. Cook until the tomatoes mash down and mingle with the spices. About 10 minutes from serving, add some generous handfuls of fresh baby spinach leaves. Stir carefully to bring them into contact with the heat and let them sweat down. Stir in a handful of shelled cooked shrimp and make sure everything is mixed in and coated with spices.
Wednesday, February 14, 2018
Minestrone
Fry a finely-chopped onion in a large saucepan. Chop some Pastrami into fine slices and add to the pan. We use about 7 to 8oz. Stir and fry a while to let the flavor of the Pastrami come out.
Add a couple of chopped tomatoes and cook until the juice starts to come out.
Add a jug of stock, salt to taste, a healthy squirt of tomato ketchup and a dash of HP sauce for extra flavor. Stir in a can of drained red kidney beans, a similar quantity of finely-diced carrots, and a few handfuls of macaroni.
Bring to the boil, cover and simmer until the pasta, carrots and beans are cooked.
Add a couple of chopped tomatoes and cook until the juice starts to come out.
Add a jug of stock, salt to taste, a healthy squirt of tomato ketchup and a dash of HP sauce for extra flavor. Stir in a can of drained red kidney beans, a similar quantity of finely-diced carrots, and a few handfuls of macaroni.
Bring to the boil, cover and simmer until the pasta, carrots and beans are cooked.
Saturday, February 10, 2018
Baked and breaded chicken
I think this started as a camping dish, but it comes out once in a while at home for a change. A favorite with the kids.
Lay out chicken pieces on a baking tray. Coat with a few generous dollops of mayonnaise. Sprinkle a mixture of breadcrumbs and grated Parmesan over the top. Pop in the oven and bake until the chicken is cooked (about 40 minutes).
Lay out chicken pieces on a baking tray. Coat with a few generous dollops of mayonnaise. Sprinkle a mixture of breadcrumbs and grated Parmesan over the top. Pop in the oven and bake until the chicken is cooked (about 40 minutes).
Saturday, December 30, 2017
Parsnips in creamy horseradish
OK, this is a bit late posting as it was one of the side dishes we
had with the Christmas turkey. It is another of our collection of tasty
veggies for special occasions, although it is very quick and easy to do.
Peel and core parsnips then blanch them for a minute or two in boiling water. Drain and place in a casserole dish.
Mix 1/2 and 1/2 creamed horseradish and thick cream and pour over the top. The mixture should just coat the parsnips. Sprinkle over grated Parmesan and bake in the oven for about 1/2 hour.
Peel and core parsnips then blanch them for a minute or two in boiling water. Drain and place in a casserole dish.
Mix 1/2 and 1/2 creamed horseradish and thick cream and pour over the top. The mixture should just coat the parsnips. Sprinkle over grated Parmesan and bake in the oven for about 1/2 hour.
Friday, December 22, 2017
Chicken in port
A tasty treat for a cold evening.
Fry chicken breasts or thighs until browned. Add a cup or two of port and simmer on medium to high until the chicken is cooked and the port is well reduced. Let the pan cool for a bit, then stir in some cream. Bring back to the boil until the liquid thickens.
Serve with potatoes or rice, and vegetables or salad.
Fry chicken breasts or thighs until browned. Add a cup or two of port and simmer on medium to high until the chicken is cooked and the port is well reduced. Let the pan cool for a bit, then stir in some cream. Bring back to the boil until the liquid thickens.
Serve with potatoes or rice, and vegetables or salad.
Cream of chicken soup
One of many variations on a soupy theme ...
Fry a finely chopped onion until soft. Add some chicken cut into small pieces and fry until browned.
Meanwhile, make a Roux sauce, enough quantity for a soup. Start with milk as normal, but while the sauce is still thick add chicken or turkey stock for flavor. Stir in a pinch of salt, and add the cooked chicken and onion.
Fry a finely chopped onion until soft. Add some chicken cut into small pieces and fry until browned.
Meanwhile, make a Roux sauce, enough quantity for a soup. Start with milk as normal, but while the sauce is still thick add chicken or turkey stock for flavor. Stir in a pinch of salt, and add the cooked chicken and onion.
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