Stir-fried Ground Pork with Soybean Sprout

Ingredients

2 lb soybean sprout
5 oz ground pork
2 oz chive
1/2 tbsp grated ginger
1 stalk green onion (chopped) or 1 tsp minced garlic

Marinade

2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp cornstarch
1 tbsp oil

Sauce

3/4 tsp cornstarch
2 tbsp water
dash of sesame oil
pinch of ground white pepper
1/4 tsp salt
1/4 tsp sugar
1/2 tsp chicken broth mix

Method

  1. Wash and dice chive.
  2. Cut off roots of soybean sprouts. Drain and dry. Cut into short sections. Stir-fry in dry wok (without oil) until dry. Remove and set aside.
  3. Mix pork with marinade. Set aside for 10 minutes.
  4. Mix sauce ingredients in a small bowl. Set aside.
  5. Heat 2 tbsp oil in the wok. Stir-fry pork, ginger and green onion till nearly cooked. Add soybean sprout and chive. Stir-fry until pork is cooked.
  6. Add sauce. Stir and cook until the sauce thickens. Remove to serving platter and serve hot.

Source: Cantonese Stir-fries


Today’s Comic

Spinach Timbale

Ingredients

4 eggs
1-1/4 cups milk
8 oz frozen, chopped spinach, thawed
2 oz fresh breadcrumbs
2 oz Cheddar cheese, grated
1/4 teaspoon grated nutmeg
salt
freshly ground black pepper

Method

  1. Beat the eggs and the milk together in a bowl. Stir in the spinach, breadcrumbs, cheese, nutmeg, salt and pepper. Pour into a greased 6 cups ovenproof dish or a ring mould.
  2. Bake in a preheated oven at 180°C (350°F) for about 1 hour (exact time depends on the depth of the dish) until the custard is set and slightly risen. Test with a skewer, which should come out clean.
  3. Serve straight from the dish or leave for a few minutes before turning out.
  4. Serve hot with a Tomato Sauce for a light main course.

Makes 4 servings.

Source: The Encyclopedia of Creative Cooking


Today’s Comic

Spanish Egg with Vegetables

Ingredients

1 small onion or shallot, finely chopped
1 tbsp butter
1 medium cooked potato, diced
1 clove of garlic, pressed
2 medium tomatoes, skinned
1 red sweet pepper, chopped
1/2 cup chopped chorizo sausage
salt and pepper to taste
2 eggs

Method

  1. Saute the onion in the butter in a small, heavy skillet until tender, then stir in the potato, garlic, tomatoes, sweet pepper and chorizo sausage. Cook over medium heat, stirring constantly, until heated through.
  2. Add the salt and pepper. Turn the potato mixture into 2 small ovenproof bowls and make an indentation in the center of each.
  3. Place an egg in each indentation, then cover the bowls lightly with foil. Bake in a preheated 350°F oven for 10 minutes or until the egg is set, but not hard.
  4. Garnish with chopped parsley or chives, if desired.
  5. Diced ham may be substituted for the chorizo sausage.

Makes 2 servings.

Source: Creative Cooking Course


Today’s Comic

Coq au Vin

Ingredients

10 oz shallots
3 tablespoons flour
6 large skinless, boneless chicken breasts
3 tablespoons olive oil
4 oz chopped bacon or pancetta
2 garlic cloves, thinly sliced
1/4 cup brandy
3 sprigs of fresh thyme
1 bay leaf
1 bottle dry fruity red wine, 750 ml
8 oz small button mushrooms
1 tablespoon butter, softened (optional)
1/4 cup chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
creamy mashed potatoes or tagliatelle, to serve

Method

  1. Cut the shallots into even-sized pieces, leaving the small ones whole and cutting the others in half or quarters.
  2. Put 2 tablespoons flour in a shallow dish and season it with salt and pepper. Dip the chicken breasts in the flour and coat both sides.
  3. Heat 2 tablespoons olive oil in a large lidded skillet or deep casserole, add the chicken breasts, and fry for 2 to 3 minutes on each side until lightly browned—you may have to do this in 2 batches.
  4. Remove the chicken from the pan, discard the oil, and wipe the pan with paper towels.
  5. Return the pan to the heat and pour in the remaining oil. Add the chopped bacon or pancetta and the shallots and fry until lightly browned. Stir in the garlic, then return the chicken to the pan.
  6. Put the brandy in a small saucepan and heat it until almost boiling. Set it alight with a long kitchen match and carefully pour it over the chicken. Let the flames die down, then add the thyme and bay leaf and pour in enough wine to just cover the chicken. Bring back to simmering point, then reduce the heat, half cover the pan, and simmer very gently for 45 minutes. (If you’re making this dish ahead of time, take the pan off the heat after 30 minutes, let cool, and refrigerate overnight.) Add the mushrooms to the pan and cook for another 10 to 15 minutes.
  7. Remove the chicken from the pan, set aside, and keep it warm.
  8. Using a slotted spoon, scoop the shallots, bacon pieces or pancetta cubes, and mushrooms out of the pan and keep them warm. Increase the heat under the pan and let the sauce simmer until it has reduced by half. If the sauce needs thickening, mash 1 tablespoon soft butter with 1 tablespoon flour to give a smooth paste, then add it bit by bit to the sauce, beating well after each addition, until the sauce is smooth and glossy.
  9. Return the shallots, pancetta, and mushrooms to the pan. Check the seasoning and add salt and pepper, to taste. Cut each chicken breast into 4 slices and arrange them on warm serving plates. Spoon a generous amount of sauce over the chicken and sprinkle with parsley. Serve with creamy mashed potatoes or tagliatelle.

Makes 6 servings.

Source: Cooking with Wine


Today’s Comic

Crispy Harissa Fish with Lemon Couscous

Ingredients

1 tablespoon harissa
2 (175 g) firm white fish fillets, skin on
1 tablespoon olive oil
store-bought tzatziki and lemon wedges, to serve

Lemon Couscous

2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 cup (200 g) instant couscous
sea salt and cracked black pepper
1-1/2 cups hot chicken stock
100 g baby spinach leaves

Method

  1. To make the lemon couscous, place the rind and juice, couscous, salt and pepper in bowl and mix to combine. Pour over the stock and cover with plastic wrap. Set aside until all the stock has been absorbed and stir through the spinach.
  2. To cook the fish, spread the harissa over the flesh side of the fish.
  3. Heat a non-stick frying pan over medium heat. Add the oil to the pan and the fish, skin-side down, and cook for 4-5 minutes or until the skin is crisp. Turn and cook for 1 minute or until fish is just cooked.
  4. Divide the couscous and fish between serving plates and serve with tzatziki and lemon wedges

Makes 2 servings.

Source: Fast, Fresh, Simple


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