Month: June 2018
Preamble …
This recipe is for <> and makes enough for <> people
Equipment
- …
<Pictures>
Ingredients
- 1 clove of garlic
- 1 cm of ginger
Method
- Finely slice the garlic and julienne the ginger.
- Slice the spring onions and the carrots.
Pictures
- Finely slice the garlic and julienne the ginger.
- Slice the spring onions and the carrots.
This is a long standing favourite, its origins lost in the mysteries of time. Either that or Maria invented it.
Its not too dissimilar to chicken with creamy mushroom sauce, but the paprika and tomato adds a new dimension.
The pork should be as thinly sliced as possible, but not so thin that it disintegrates during cooking. The finished dish should have actual pieces of pork. The key ingredient is good quality paprika; you can use mild or hot according to taste. You can use any mushrooms that are mild and take on flavour – button, white, chestnut or portabello, as in the pictures accompanying this recipe.
Serve with vegetables (green beans, carrots, broccoli) and/or rice;Â we would usually eat it with broccoli and rice.
This recipe makes enough for 2 to 3 people.
Equipment
- Wide, heavy bottomed pan, such as a saute pan.
Ingredients
- 1 clove of garlic, crushed or slice
- 2 small onions (1 large), chopped
- 2 tbsp olive oil
- 1 loin of pork, thinly sliced
- 2 tsp of paprika
- 1 tbsp of tomato puree
- Chicken stock
- Mushrooms (about 200g), sliced or quartered
- Double cream
- Juice of half a lemon
- Salt and pepper
Method
- Heat the oil in the pan over a high heat.
- When hot add the chopped onions and fry until soft and translucent.
- Add the sliced garlic and fry for a few minutes, stirring to make sure it doesn’t stick.
- Add the pork and keep stirring until the meat is browned.
- Grind in black pepper.
- Reduce the heat to medium and now add the paprika, and stir to evenly coat the meat.
- Add the stock and bring to a simmer.
- Add the tomato puree and stir in.
- Check seasoning and add salt or pepper if needed.
- Partially cover with the pan lid and leave to simmer on the lost heat for 20 minutes.
- Add the mushrooms, and mix them in. If it is starting to become too dry, add some more stock. Bring back to a simmer and leave to cook on a low heat, stirring occasionally, for 15 mins.
- Take the pan of the heat and add the cream, and stir well. There should be plenty of sauce; thick enough to coat the meat and mushrooms, but not so thick it will not pour easily. Add more stock if too thick; boil off some water if too thin.
- Check the seasoning, adjust if necessary.
- Add the lemon juice and stir.
- It’s ready to eat.
Pictures
- Heat the oil in the pan over a high heat.
- When hot add the chopped onions and fry until soft and translucent.
- Add the sliced garlic and fry for a few minutes, stirring to make sure it doesn’t stick.
- Add the pork and keep stirring until the meat is browned.
- Add ground black pepper.
- Reduce the heat to medium and now add the paprika, and stir to evenly coat the meat.
- Add the stock and bring to a simmer.
- Add the tomato puree and stir in.
- Check seasoning and add salt or pepper if needed.
- Partially cover with the pan lid and leave to simmer on the lost heat for 20 minutes.
- Add the mushrooms, and mix them in. If it is starting to become too dry, add some more stock. Bring back to a simmer and leave to cook on a low heat, stirring occasionally, for 15 mins.
- Take the pan of the heat and add the cream, and stir well. There should be plenty of sauce; thick enough to coat the meat and mushrooms, but not so thick it will not pour easily. Add more stock if too thick; boil off some water if too thin.
- Check the seasoning, adjust if necessary.
- Add the lemon juice and stir.
- It’s ready to eat.
A BBQ classic.
Use big red chillies and raw king prawns for best results. You can buy raw king prawns frozen from a Chinese supermarket, or fesh from a good quality fish monger. Either way look for shelled and deveined prawns as it will save you a lot of work.
This recipe makes enough for 4 people
Equipment
- A very hot BBQ
- Wood Skewers
Ingredients
- 250g raw, shelled, deveined, king prawns
- 1 large red chili
- 2 large cloves of garlic
- Everyday olive oil
Method
- Wash the prawns, check the veins are removed.
- Dry the prawns in kitchen roll.
- De-seed the chilli, and chop the remaining flesh as finely as possible – the consistency should be nearly but not quite a paste.
- Put the prawns in a bowl and add the minced chilli.
- Now crush the garlic cloves into the prawns and chilli.
- Add a couple of generous glugs of olive oil.
- Use your hands to mix thoroughly (you could use a spoon but hands are more efficient). Each prawn should be coated in garlic and chilli.
- Leave to marinade for 30 minutes or more.
- Now thread the prawns on to the skewers. If there is marinade left in the bowl pour it over the prawns.
- Place the skewers of prawns on the BBQ, directly over the hottest heat.
- Leave them to cook for 2-3 minutes, depending on how hot the BBQ is.
- Turn them over and leave to cook for 1-2 minutes.
- Take of the BBQ and eat directly from the skewer.
Pictures
- Wash the prawns, check the veins are removed.
- Dry the prawns in kitchen roll.
- De-seed the chilli, and chop the remaining flesh as finely as possible – the consistency should be nearly but not quite a paste.
- Put the prawns in a bowl and add the minced chilli and crush the garlic into the bowl.
- Add a couple of generous glugs of olive oil.
- Use your hands to mix thoroughly (you could use a spoon but hands are more efficient). Each prawn should be coated in garlic and chilli.
- Leave to marinade for 30 minutes or more.
- Now thread the prawns on to the skewers. If there is marinade left in the bowl pour it over the prawns.
- Place the skewers of prawns on the BBQ, directly over the hottest heat.
- Leave them to cook for 2-3 minutes, depending on how hot the BBQ is.
- Turn them over and leave to cook for 1-2 minutes.
- Take of the BBQ and eat directly from the skewer.
Bonus Photos
