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Cooking, Recipe and Food Blog

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Stir-Fried Pork with Ginger and Cabbage

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Stir-fried pork with cabbage is an aromatic recipe that you can enjoy over rice. I personally like it with a lot of cabbage to do away with the carbs. The shredded ginger and ginger juice add a lot of zest to the dish making it tastier.

 

Serves 4

Ingredients:

5 tablespoons soy sauce

2 tablespoons fresh ginger juice

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oil

500g pork tenderloin, thinly sliced

3/4 cup cabbage, cut into small squares

2 inch knob fresh ginger, shredded.

 

Place 3 tablespoons of soy sauce, sake, ginger juice and sugar in a small bowl. Mix well until the sugar granules are dissolved.

Heat a tablespoon of oil in a large skillet over medium heat. Stir-fry the pork and season it with soy sauce. Cook it for 4-6 minutes or until the meat is almost cooked.  Remove from the skillet and transfer it to a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet. Add the shredded ginger and stir-fry it for 2-3 minutes or until the ginger is fragrant and the cabbage is soft but crunchy. Return the pork into the skillet.  Pour in the soy sauce mixture. Set the heat to high and cook it for another 2 minutes or until the meat and vegetables absorb the sauce. Transfer to a serving plate and serve immediately with rice.

 

Photo Courtesy Of:  yoppy

Honey Glazed Pork

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Honey glazed pork is a delicious dish that is best eaten with rice. You can serve it in individual rice bowls for better presentation. Pork chops can also be used instead of pork belly if desired. If you are a sweet and spicy fan, just add some fresh red chili to the sauce to give it an added zing.

 

Ingredients:

6 slices pork belly, sliced into 1/4 inch thick pieces

3 pieces shiitake mushrooms, sliced

1 large bunch spinach

2 tablespoons sesame oil

2 tablespoon sesame seeds

1/4 teaspoon sugar

Salt and ground white pepper to taste

For the marinade:

1/2 cup water

3 tablespoons soy sauce

3 tablespoons honey

1 1/2 tablespoons hoisin sauce

1 1/2 tablespoons chopped spring onions

1 star anise

1 bay leaf

1 1/2 tablespoons cornstarch

1 1/2 tablespoons of water

Salt and pepper to taste

 

Next, combine the water and cornstarch in a small bowl. Stir until the cornstarch is dissolved. After, place the hoisin sauce, soy sauce, honey the bay leaf, star anise and spring onions in a small saucepan over high heat. Bring it to a boil. Stir in the cornstarch mixture. Reduce the heat and let it simmer for 3-5 minutes or until the sauce thickens a little. Season it with salt and pepper. Set aside and let it cool.

Place the pork and 1/2 cup soy sauce and honey mixture in a covered container or re-sealable bag.  Refrigerate and allow it to marinate overnight.

Boil water in a medium sized saucepan and blanche the spinach in the pan for 2-3 minutes. Drain. Place the spinach in a medium sized bowl. Add the sesame oil and sugar mixture. Toss until the leaves are coated in oil. Season it with salt and pepper.

Reheat the remaining sauce over medium heat for 2-3 minutes or until heated through. Combine the sugar and sesame oil in a small bowl. Stir until the sugar is dissolved.

Grease an iron griddle and then grill the mushrooms for 1 minute or until they are tender. Transfer them to a plate and then grill marinated pork for 3-5 minutes per side or until cooked and browned.

Place the grilled pork, spinach and mushrooms on a serving platter or individual plates. Drizzle it with the remaining sauce. Serve immediately with rice.

 

Photo Courtesy Of:  adactio

Breaded Pork Cutlets

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Breaded pork cutlets is a tasty fried dish that is surely a bestseller for any meal. Marinating the meat overnight gives it a lot of flavor. Feel free to add more herbs and spices as desired. It is also a good idea to use panko or Japanese bread crumbs to give the pork more texture.  This is one of the few recipes wherein you can use any type of bread crumbs even fresh ones. Deep frying is also an option. Just make sure that you drain all the excess oil, otherwise the cutlets will be soggy. We want to achieve a soft outer crust for this recipe. Enjoy!

 

Serves 6

Ingredients:

2 lbs. pork loin

5 Garlic cloves, minced

3 tablespoons scallions, finely chopped

3 tablespoons onions, finely chopped

1/2 teaspoon ground cumin

3/4 cup all-purpose flour

4 eggs

1 cup bread crumbs

6 tablespoons cooking oil

Garlic salt and pepper to taste

 

Slice the pork loin into 6 pieces. Place a piece of parchment paper on a flat surface. Put a pork loin on top of it and layer it with another piece of parchment paper. With a mallet, pound on the meat until it is 1/4 its original thickness. Repeat this for the remaining pieces of pork loin.

Place the pork loin in a re-sealable bag. Add the garlic, onions, scallions, cumin and a dash of garlic salt and pepper. Shake the bag and refrigerate it for 3 hours up to overnight.

Put the eggs in a medium sized bowl and then beat them. After, place the breadcrumbs on a plate.

Remove a piece meat from the re-sealable bag and pat it dry using paper towels. Dredge the pork loin with flour and then dip it in the egg before coating it with bread crumbs. Do this for the remaining pieces of pork.

Next, heat 2 tablespoons of oil in a large non-stick frying pan or skillet over medium heat. Fry the breaded pork loins in batches for 3-5 minutes per side or until they are golden brown and the meat is soft. Transfer it to a plate lined with paper towels to drain the excess oil. Wipe the frying pan in between batches and then add 2 tablespoons of oil every time. Serve warm with vegetables and or rice.

 

Photo Courtesy Of: ItsJoelen

Pork and Veal Rolls

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Veal comes from calves, thus the meat is more tender as compared to older cattle. In this recipe, we combined ground veal and pork to get a tastier blend of minced meat.

Pork and veal rolls are similar to pies, but instead they are shaped in rolls. They also go perfectly well with pasta or a side salad.

 

Ingredients:

125g camembert cheese

4 garlic cloves, crushed

1 tablespoon French mustard

2 tablespoons fresh parsley, chopped

250g pork mince

250g veal mince

1 cup white breadcrumbs

1 egg, lightly beaten

2 tablespoons oil

8 sheets filo pastry

90g butter, melted

1/3 cup flaked almonds

Oil or melted butter for greasing

 

Preheat the oven at 180C and then brush a baking tray with melted butter or oil.

Next, combine the cheese, garlic, mustard and parsley in a medium sized bowl. Mash the cheese using a fork and mix all the ingredients well.

Place the pork and veal mince in a separate bowl and then add the breadcrumbs and egg. Mix well.

Divide the mince mixture into 4 parts. Get one part and form a rectangle. Spoon a quarter of the cheese mixture at the middle of the mice mixture; form a horizontal line that runs across the mince. Enclose the cheese with the mince mixture, but maintain the rectangle shape. Cover the minced meat and cheese with plastic wrap and refrigerate it for 30 minutes to an hour. Repeat the same process for the remaining ingredients.

Heat the oil in a large skillet or frying pan over medium heat. Fry the pork and veal rolls for 4-6 minutes on each side or until browned. Transfer to a plate lined with paper towels to drain the excess oil. Let them cool.

Place a filo pastry on a flat work surface and brush it with melted butter. Place the pork and veal mince at the middle of the pastry. Top it with another sheet of pastry and then brush the pastry with butter. Fold the ends of the pastry and make sure you enclose the mince well. Do the same thing for the remaining mince and cheese mixture and pastries to make four parcels.

Put the parcels on the greased baking tray. Brush them with butter and sprinkle them with sliced almonds. Bake the pork and veal kievs for 20-30 minutes or until they are golden brown. Remove from the oven and let them stand for 5 minutes before serving.

Meatballs with Garlic and Basil Sauce

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Meatballs are perfect party food. They are great for adults and kids alike; although this recipe has a lot of flavor, so kids may not like it. If you plan to serve it to children, you can make do without the paprika, cumin and oregano. The ground garlic and onions will do just fine. You can also sweeten the sauce by adding a dash of sugar if desired.

In my opinion, the recipe is just fine. I like the burst of paprika once you pop the meatball in your mouth. The garlic basil sauce is just right too because its creaminess makes you crave for more. I prefer the sauce chilled because it reminds me of Mediterranean garlic yogurt sauce, which is a good alternative for this dish as well.

 

Makes 50 Meatballs

Ingredients:

 

For the Meatballs:

1 lb. ground pork

1 lb. ground beef

1 cup bread crumbs

1/2 cup milk

2 beaten eggs

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground oregano

Salt and pepper to taste

 

For the Garlic-Basil Sauce:

1 cup mayonnaise

1/2 cup sour cream

1/2 cup basil

3 cloves garlic

2 tablespoons fresh lemon juice

Salt and pepper

 

Prepare the sauce by combining the mayonnaise, sour cream, basil, garlic and lemon juice in a food processor or blender. Process them for 1 minute or until smooth. Season it with salt and pepper. Transfer the sauce to a sealed container and refrigerate.

To make the meatballs, place the ground beef, ground pork, bread crumbs, milk, beaten eggs, paprika, cumin, garlic powder, onion powder and ground oregano in a large bowl. Season it with salt and pepper. Knead it with your hands or mix it using a wooden spoon until all the ingredients are well combined.

Shape the meat mixture into meatballs. Place them on a baking sheet and refrigerate it for 30 minutes to one hour.

Bake the chilled meatballs in a preheated oven (400F) for 12-15 minutes or until they are brown and crispy. Turn at least once. Remove from oven and place the meatballs in a platter. Let it stand for 2 minutes before serving. Serve with garlic and basil sauce.

 

Photo Courtesy Of:  andrewmalone

Asparagus, Pork and Potato Omelette

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Omelettes are hearty breakfast dishes that are filling and delicious. It is a meal in itself because it has the much needed protein and other nutrients needed for the day. You can eat it as is or with toast. It is also a good idea to cap it off with a cup of yogurt for dessert.

 

Ingredients:

2 bunches asparagus, trimmed

2 1/2 tablespoons olive oil

2 pork sausages

1 large red onion, thinly sliced

3 cloves garlic, minced

250g potatoes or 1 small potato, washed, and sliced thinly

1/2 teaspoon sweet paprika

6 eggs

30g butter

Salt and pepper to taste

Sour cream, to serve

 

Heat 1 tablespoon of olive oil in a skillet under high heat. Fry the asparagus for 5 minutes until they are cooked. Transfer the asparagus to a plate lined with paper towels to drain the excess oil. Do the same for the potato

Place the remaining oil in the skillet and sauté the garlic and onions for 3 minutes or until it becomes fragrant. Remove the sausage casings and fry the meat for 5-8 minutes or until they crumble and are browned.  Season it with half of the paprika and fry it for another 3 minutes.

Beat the eggs in a large bowl and season it with salt and pepper. Heat the butter in a non-stick skillet and pour in the eggs. Cook it for 5 minutes or until it is set. Put the asparagus, potatoes and pork on the fried egg. Slide the omelette to a plate and top it with sour cream. Sprinkle with the remaining paprika and serve immediately.

 

Photo Courtesy Of: jamieanne

 

Simply Oishi Katsudon

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Japanese food never fails to bring out my sumo appetite! I always end up eating like a sumo wrestler every time I’m at a Japanese restaurant … and all you have to do is roll me all the way home.

Their portions are often times quaintly served and for someone who eats a lot, you get tempted to eat more.

So much effort is put into each dish that you’d feel guilty just chomping down on it. A perfect example of which is the Sushi bar! Although I’m not a real fan of anything that stares back at me, I do like Maki rolls. Have you ever watched a Sushi chef prepare a single serving of those pretty raw things you just gobble in one minute? Let alone making one yourself? I feel sorry for the Sushi chef who pays attention to every single detail of these small pieces of art, but I guess the appreciation comes from how many of them you’ve managed to devour.

True enough, Japanese cuisine often looks so tedious to prepare. Everything they cook seems to have some sort of a ritual to it. Their food presentation always looks like it follows a certain Zen rule in its arrangement and at times, the food looks too pretty to eat. But hey, when you’re hungry….you’re hungry! And right now, I am drooling at the thought of a steaming hot bowl of Katsudon!

Katsudon is a rice meal made of breaded and fried pork cutlet simmered in a mix of Japanese sauce, veggies and egg. Mostly, any Japanese dish with the suffix “don” means it is a rice meal served in a bowl. The main ingredients are simmered together with sweet and savoury sauces, vegetables and topped over steaming white sticky rice.

Now if there isn’t any decent Japanese restaurant near you, you can always try your hand at cooking some Katsudon for yourself. Here’s an easy recipe that is totally Oishi ne!

KATSUDON

Ingredients:

120g Pork Loin/pork steak cuts
salt and pepper to season
Flour
A Pinch of Water
Japanese Panko Bread Crumbs
1 egg
Cooking oil

Katsudon Sauce

50ml Water
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Mirin
1 tsp Sugar
Onion- thinly sliced
Leeks
1 Egg
Japanese Wild Parsley

Fresh Steamed Rice

Instructions:
• Season pork cutlet with salt and pepper. Coat both sides with flour, dip it in the egg and coat both sides with bread crumbs. Deep fry in oil until golden brown. When cooked, slice the fried cutlet into 1 inch wide pieces and set aside
• To make sauce: In a bowl mix together water, sugar, soy sauce, mirin and dashi. Using an omelette pan, pour in the sauce mixture and add the onions and leeks. Cover and let it boil. Soon as it has come to a boil, lower the heat and put the cutlet in the pan. Pour in the egg and simmer for a few more minutes depending on how you want your egg done.
• Put freshly steamed rice in a bowl and top it with the cooked katsudon, along with any remaining sauce in the pan. Garnish with Japanese parsley and serve hot.

 

Photo Credit: jetalone

Photo Credit: jekert

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Minced Pork Lettuce Wraps

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I enjoy meat wrapped in lettuce. I am not sure if it is the taste or if it is the novelty of wrapping the meat before munching on it. If you are not a big fan of pork, you can use chicken or even duck meat. You can also add more vegetables or crispy noodles if you want.

 

Ingredients:

1/3 cup oyster sauce

1 tablespoon dry sherry

1 teaspoon cornstarch

1 lb. pork loin, cut into small cubes

1/2 cup chopped onion

2 cloves garlic, minced

1 carrot, chopped

1/2 teaspoon Oriental sesame oil

1 tablespoon chives, chopped

Iceberg lettuce leaves

 

In a skillet over medium flame, heat the oil and sauté the onions until it becomes translucent. Add the garlic and fry it until it is fragrant or light brown.

Dredge the pork in cornstarch and stir-fry it along with the carrots. Add the sherry and oyster sauce. Cook for another 15 minutes or until the meat is cooked and the carrots are tender. Transfer the pork on a platter and sprinkle with chives. Serve with lettuce.

 

Photo Courtesy Of: Geoff Peters 604

 

Mini Pork Pies

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These are great served cold, but even better fresh out of the oven – so no need to worry about any left overs!

Pork Pie

If you don’t have any individual Tart tins, you can always use a Muffin tray instead – it’ll work just as well, so don’t worry!

To make 8 Pies
1 Small Onion, peeled and finely chopped
15g Butter
420g Pieces of Pork Loin Steaks, cut into 1cm cubes
2 Rashers Back Bacon, chopped
2 tsp Flour, plus extra for rolling
Pinch Ground Allspice
1tsp Dried Sage
200ml Hot Pork Stock
500g Shortcrust Pastry
1 Egg, beaten

1. Preheat an oven to 150C. Place the Butter in a saucepan, and cook the Onion over a Low heat until soft. Add the Pork and Bacon pieces to the pan, and cook until coloured. Stir in the Flour.
2. Transfer to a large ovenproof dish then add the Allspice and Sage, before pouring the Stock over the top. Cook in the oven for ninety minutes, and leaving to cool.
3. Increase the heat in the Oven to 200C. Roll out the Pastry on a lightly floured surface, and cut into eight rounds, each twelve centimetres across. Gather the scraps together, roll out again, into slightly smaller rounds, repeating until you have enough to make lids for each Pie.
4. Use the larger rounds to line the Tart tins (or muffin trays), leaving a small amount to overlap at the top.
5. Fill each with a spoonful of the Pork mixture, with enough liquid to come to the top of the tray. Dampen the edges, then place the lids on top, sealing firmly. Make a small hole on top of each Pie, brush with the Beaten Egg, then bake for twenty to twenty five minutes, until Golden Brown and hot through.

Photo Courtesy of: Gordon Hamilton

Cocoa Spiced Pork Ribs

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Cooking is so much fun. You can use a wide array of ingredients. If you are creative enough, you will never run out of ideas as to what to prepare.

Here’s a delicious recipe for meat lovers. The chocolate and the chili infuse a lot of flavor to the pork, making it more irresistible. If you aren’t fond of spicy food, you can replace the chili powder with a dash of paprika. You can do without the chili flakes as well. Nevertheless it will still taste incredibly delicious.

 

Ingredients:

2 lbs. pork spare ribs

1/4 cup unsweetened cocoa powder

1 tablespoon Ancho chili powder

1/2 teaspoon five spice powder

1 tablespoon garlic powder

1 tablespoon kosher salt

2 tablespoons olive oil or spray oil

chili flakes

dried parsley

 

Preheat the oven at 400F.

In a bowl, combine the cocoa powder, chili powder, ginger powder, garlic powder and salt. Mix it until all the spices blend together.

Place the ribs in a re-sealable bag. Pour in the cocoa spice mixture. Seal the bag and shake it until the ribs are coated with the spice rub.

Line a baking tray with parchment paper or foil. Shake off the excess rub and Place the ribs on the lined tray. Drizzle the ribs with olive oil or spray it with oil to seal the flavor. Sprinkle it with dried parsley and chili flakes. Bake it for 1 hour or until the meat is starts breaking off from the bone. Serve immediately.

 

Photo Courtesy Of: jamieanne

 

Pork Tonkatsu

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This is a simple and yet delightful dish. It is a common fare served in Japanese restaurants.

It is usually seasoned with salt, but I prefer garlic salt. You may use regular salt but add some garlic powder to make the pork tastier. The same recipe will work on chicken fillet as well.

You can eat this dish with sticky white rice or Japanese fried rice.

Ingredients:

4 pork steak or pork chops

1/2 tsp garlic salt

1/4 tsp pepper

1/4 cup flour

1 egg, beaten

1/2 cup panko bread crumbs

Vegetable oil for frying

For the tonkatsu sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

1/4 cup sake (Japanese rice wine)

1 tablespoon ginger, grated

1 tablespoon garlic, grated

5 tablespoons sugar

1/4 cup mirin (Japanese sweet cooking sauce)

To prepare the sauce, combine all the ingredients in a saucepan. Bring it to a boil. Lower the heat and simmer for 20-30 minutes or until it thickens. Skim foam and stir occasionally. You may keep it refrigerated for 1 month.

If you are using pork chops, cut off the bone and cut some of the fat so that it doesn’t curl up when you fry it. Season the chops with garlic salt and pepper. Dust it with flour and dip it in egg. Coat the chops in panko and deep fry until golden brown. Drain the excess oil using paper towels or place the breaded pork chops in a strainer. Slice the pork chops.

Serve warm with sauce, shredded cabbage and rice.

Photo Courtesy Of: cchen

Crispy Pork Belly in Plum Sauce

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I am not a fan of sweet food, but there are exceptions and this is one of them. The crunchy pork pieces are given more flavour by the tangy plum sauce. This dish is best served with Yang Chow fried rice.

400g pork belly, cut into 1 inch pieces

1 Broccoli head, cut into florets

1 carrot, sliced into strips

3 cloves garlic, crushed

1/2 cup water or vegetable broth

1 tsp Chinese cooking wine or sake

1/4 teaspoons salt

1/2 teaspoons pepper

1 dash sugar

1 large egg white

4 1/2 tablespoons corn flour

2 cups plum sauce

Vegetable oil

2 tablespoons toasted sesame seeds

2 spring onions, chopped

In a bowl, combine the 11/2 teaspoons corn flour, cooking wine, salt, pepper and sugar. Marinate the pork in this mixture for 2 hours or up to overnight.

In a separate bowl, mix the egg and the remaining corn flour to make a thin batter for the pork.

Heat some vegetable oil in a wok or deep fryer. Coat the pork in batter and deep fry until golden brown. Drain the excess oil using paper towels or you can place the fried pork in a strainer.

In a large saucepan, heat 2 tablespoons of vegetable oil. Saute the garlic for 2-3 minutes. Add the carrots and broccoli. Pour in the broth and let it boil. Let it simmer until the liquid evaporates and the vegetables are soft. Stir-fry for another 3-5 minutes. Add the fried pork and the plum sauce. Mix well until the vegetables are coated in sauce.

Transfer to a plate and sprinkle with sesame seeds. Garnish with spring onions and serve with rice.

Photo Courtesy Of: a little tune

Classic Valentines Day Meal

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The first meal for the week is a classic menu.

A rough time frame has been included to help it easier to plan and prepare, just to help the special night or day go without a hitch!

Starter
Starting with a true classic starter – Smoked Salmon Pate. A smooth, creamy dish, with plenty of flavour and a treat for the eyes. A simple dish, but widely loved – and quite quick to make at just forty minutes including time to chill!

If you’re not a fan of Fish Pate for a starter, try creating the Walnut, Egg and Cheese Pate. A different taste, so it may be worth preparing some before the big day, and making sure you like it. This pate can also be used as a filling for Stuffed Tomatoes, Peppers or Mushrooms as well! Including time taken to chill, you’re looking at about forty-five to fifty minutes.

Main Course
A true classic dish – Crispy Pork Belly. Although this meal is a Filipino dish, the range of flavours in it give the traditionally popular dinner a great twist. Serve it with some freshly cooked seasonal Vegetables – Roast Potatoes, Parsnips, Carrots and a lovely thick Gravy.

This dish takes around one and a half to two hours to cook – not counting the time used to freeze the meat.

Dessert
White Chocolate Pots – A simply divine White Chocolate and Rum Mousse, this dessert can alternatively be served with Orange Zest or Dark Chocolate to mix the flavours up.

This dish takes around three or four hours to prepare, once the time to chill has been counted!

Three Coloured Pasta Medley

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Strips of cooked Chicken or Pork, tossed with tri-coloured Pasta, Pesto, Grapes and Carrots. Experiment with different ingredients in place of the Grapes and Carrots – Cherry Tomatoes, Peppers, and Cheese all make for a different taste, and a mixture of colours.

If you want, you can make your own French Dressing – whisk together 1 Part Wine Vinegar with 3 parts of Olive Oil, and season to taste.

To Serve 2
125g Dried Pasta
1tbsp Olive Oil
1tbsp French Dressing
2tbsp Thick Mayonnaise
2tsp Pesto Sauce
1tbsp Soured Cream
175g Cooked Chicken or Pork Meat
2 Celery Sticks
125g Black Grapes, seedless
1 Large Carrot, trimmed
Salt and Pepper

1. Cook the Pasta in a pan of boiling water, slightly salted, until al dente (just tender), drain, rinse and then drain again. Transfer into a bowl, then mix in the French Dressing whilst hot, then allow to cool.
2. Combine the Mayonnaise, Pesto and Soured Cream, before seasoning to taste.
3. Cut the Meat into narrow strips – about an two centimetres long, and a centimetre wide. Cut the Celery into similar sized slices, and halve most of the Grapes, removing any pips (save some for a garnish).
4. In a large bowl, mix the Meat, Carrots, Celery, Halved Grapes, as well as the Mayonnaise mixture, and season to taste.

Photo Courtesy of: roger.karlssonThree Coloured Pasta

Crispy Pork Belly

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Crispy pork belly or lechon kawali is a famous Filipino dish. It is served as an appetizer or a main dish. It is best eaten with plain or garlic rice and pickled papaya (atchara).

For a healthier dish, you may opt to cook it in the oven. After boiling the meat, you can cook it in the oven (220F) for 30-45 minutes or until the skin becomes crisp. In this case, let it stand for 10-15 minutes to let the juices of the meat settle.

Ingredients:

1 1/2 kilos pork belly

3 garlic cloves, crushed

2 laurel leaves (bay leaves)

1 teaspoon peppercorns

Salt

Water, for boiling

Oil (for frying)

Liver sauce:

1 small can liver paste

2 tbsp oil

8 cloves garlic, crushed

2 tbsp finely chopped onions

1 1/2 cups water

1/4 cup vinegar

1 tsp black pepper, ground

1 tsp salt

1/4 cup sugar

1/4 cup fine bread crumbs

Soy-Vinegar sauce:

3 tablespoons soy sauce

5 tablespoons vinegar

1 small onion, minced

1 garlic clove, minced

2 chili peppers (optional)

First, wash the pork belly. Place it in a pot with water, salt, bay leaves and pepper. Boil the meat for 30-45 minutes or until it is soft.

While waiting for the meat, prepare the sauce. To prepare the soy-vinegar sauce, combine the soy sauce, vinegar, minced onions and minced garlic in a bowl and mix well. Add chili if desired. Set aside.

You can also make liver sauce by heating some oil in a small pan over medium low heat. Sauté the garlic and onions for 2-3 minutes until the onions become translucent. Add the liver paste and mix well. Pour water gradually while mixing. Stir in the vinegar and sugar. Let it simmer for 2-3 minutes before adding the bread crumbs. Stir the mixture occasionally until the sauce thickens. Set aside.

Once the meat is cooked, pat it dry with paper towels. Deep fry it in hot oil for 10-15 minutes or until it is golden brown or until blisters appear on the skin. Keep the flame at medium-low heat to avoid burning the meat.

Transfer the pork belly to a colander or a plate with table napkins to drain excess oil. Chop it into bite sized pieces and serve with desired dipping sauce.

*For best results, freeze the pork belly overnight and deep fry while it is frozen; no need to thaw.  Some also say that marinating the meat in lard or cooking oil an hour or 2 before frying makes the skin crispier.

Photo Courtesy Of: gsz

Braised Pork Tenderloin in Plum Sauce

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I am a big fan of plum sauce. It is both sweet and sour at the same time. It is known as a dipping sauce for meats and other fried dishes. Its color varies from light brown to a deep purple or brownish shade. I prefer using the latter for cooking and the light version as dips. I hope you enjoy this sweet and juicy recipe.

Ingredients:

1 pound boneless pork tenderloin

1 tablespoon oil

1 cup Chinese plum sauce

2 cups water

1 or 2 scallions, minced

2 pieces star anise

Marinade:

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon brown sugar

1 teaspoon sesame oil

1 clove garlic, minced

In a bowl, combine soy sauce, rice wine, brown sugar, sesame oil, garlic and cornstarch. Mix well. Place the pork loin in a Ziploc and pour in the marinade. Seal the bag and refrigerate it for an hour up to overnight.

Once you have marinated the pork, heat oil in a wok or pan. Reserve the marinade and fry the pork for 5-7 minutes or until all sides are lightly browned. Add the water, plum sauce, marinade, scallions and star anise. Broil the pork in low fire for 15 minutes or until it is cooked. Let the liquids evaporate and caramelize at the bottom of the pan. Make sure to turn the pork loin to make sure that it is cooked evenly and it is glazed with the caramelized mixture. You can add more water and plum sauce if desired. The longer you broil the pork, the softer it gets. Be careful not overcook the meat because it will become tough. Poke it with a fork to check if it is cooked.

Slice the pork loin before serving. It is best served with vegetables and fried rice.

Photo Courtesy Of: stu_spivack

Stuffed Thai Omelette

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A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz

Dim Sum

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This Chinese Snack is becoming more and more popular in a wide range of western restaurants. The dumplings have a soft juicy filling, and are great to serve as a starter for a themed meal, or as part of a large buffet.

Dim Sum

They take little preparation compared to how easy they are to make – you can also replace the minced Pork with Peeled Prawns, and sprinkle with some Sesame Seeds before you cook them. If you have a steamer, you can cook them in much larger numbers, and much easier, so you can produce more!

To Serve 4
150g Plain Flour
50ml Boiling Water
25ml Cold Water
2tsp Vegetable Oil
75g Minced Pork
3tbsp Chopped Canned Bamboo Roots
½ tbsp Light Soy Sauce
1tsp Dry Sherry
1tsp Demerara Sugar
1/2tsp Sesame Oil
1tsp Cornflour

1. Sift the Flour into a bowl, and stir in the Boiling Water, then the Cold Water and finally Oil. Mix together to form dough, and knead it until smooth.
2. Roll the Dough out into a sausage, and cut into sixteen equal sized pieces, and flatten into circles about five centimetres across
3. Mix the Pork Mince, Bamboo Roots, Soy Sauce, Dry Sherry, Sugar and Sesame Oil in a bowl, and then mix in the Cornflour.
4. Place a spoonful of the filling mixture in the centre of each circle. Pinch the edges of the dough together to form a little purse.
5. Line a steamer with a clean damp dish towel, and steam for five to ten minutes.

Serve on a bed of Lettuce, with some Soy Sauce and Sweet Chilli Dipping Sauce.

Photo Courtesy of: Avlxyz