Chinese-style Braised Pork Belly

Ingredients

600 g pork belly
300 g lotus root (sliced)
1 large cube red fermented tofu
1 clove garlic (crushed)
1 tsp minced ginger
1/2 cup water
sugar to taste

Method

  1. Cut pork belly into bite-sized pieces.
  2. Heat 1 tbsp oil in a wok. Stir fry the lotus root until fragrant. Remove and set aside.
  3. Saute garlic and ginger with some oil in the wok. Add pork belly and stir fry briefly. Return lotus root to the wok and mix in the fermented tofu. Toss until the fermented tofu dissolves.
  4. Add water and bring to a boil over high heat. Turn down heat and simmer until the pork and lotus root are tender.
  5. Season with sugar according to taste. Simmer for 10 more minutes. Serve hot.

Source: Hong Kong magazine

Frittata Lorraine

Ingredients

8 eggs, lightly beaten
6 slices cooked bacon, crumbled
4 oz shredded Gruyère cheese, or Jarlsberg or Swiss
1/4 cup plus 2 tbsp whole milk
salt and black pepper
1 tbsp butter

Method

  1. Preheat oven to 175ºC (350ºF).
  2. In a large bowl, whisk together eggs, bacon, cheese, milk and enough salt and pepper for 8 eggs, until just mixed.
  3. Melt butter in an ovenproof skillet. Swirl around all sides. Add the egg mixture and place the skillet in the oven. Bake until eggs are just set, 15 to 25 minutes.

Makes 4 servings.

Source: Winnipeg Free Press

Grilled Lamb Chops with Zucchini and Olive Gremolata

Ingredients

1 frenched 8-rib rack of lamb, about 2-1/2 lb, cut into 4 double chops
3 tbsp olive oil
4 whole star anise, toasted and finely ground
2 tbsp coriander seeds, toasted and finely ground
2 tsp sweet smoked paprika
Kosher salt and freshly ground black pepper
2 medium zucchini, cut crosswise on a very 4 into 3/4-inch-thick slices
2 tbsp olive oil
1/2 cup very coarsely crumbled feta cheese
1 small red onion, pickled (optional)
flaky seasalt for garnish

Gramolata

6 tbsp extra-virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest
1 tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Method

  1. To make the gremolata: In a small bowl, combine the olive oil, shallots, olives, vinegar, lemon zest, and tarragon. Season lightly to taste with salt and pepper. Cover the gremolata and set aside at room temperature.
  2. In a small bowl, stir 2 tablespoons of the olive oil with the star anise, coriander, and paprika. Season the lamb chops with salt and pepper and then with the spice mixture. Let stand at room temperature while you prepare the grill.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Coat the lamb chops with the remaining 1 tablespoon olive oil. Grill the chops, turning occasionally, for about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a chop registers 125°F for medium-rare. Transfer the chops to a platter and let stand for 10 minutes.
  5. In a medium bowl, toss the zucchini with 1 tbsp olive oil and season with salt. Grill the zucchini, turning halfway through cooking, for about 6 minutes, or until charred with grill marks and crisp-tender.
  6. When ready to serve, place a lamb chop on each of four dinner plates. Arrange the zucchini and pickled onions (if using) alongside the lamb, then sprinkle with the feta cheese. Spoon the gremolata around the lamb. Sprinkle with sea salt and serve.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner

Chinese-style Vegetarian Sausage

Ingredients

10 sheets tofu skin
8 pieces cotton strings

Seasoning

1/4 cup dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2-1/2 tbsp sugar
1 tsp mushroom essence
1 cup water

Method

  1. Cut 2 pieces tofu skin into 8 quarters.
  2. Cut remain tofu skin in small pieces. Sprinkle with 3 tbsp water.
  3. Bring the seasoning to boil in a saucepan. Turn off heat and mix in the small tofu skin pieces. Mix well as filling.
  4. Divide filling into 8 portions.
  5. Add 1 portion of filling on each tofu skin quarter. Form into a roll. Tie tightly at intervals with cotton string.
  6. Steam on a greased bamboo steamer for half hour.
  7. Remove string when the sausages cool, glaze with sesame oil. Serve hot or cold in slices.

Makes 8 sausages.

Source: Chinese Vegetarian Dishes


Spanish-style Rice Dish with Seafood

Ingredients

4 tbsp olive oil
8 oz monkfish or cod, skinned and cut into chunks
3 prepared baby squid, body cut into rings and tentacles chopped
1 red mullet, filleted, skinned and cut into chunks (optional)
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and sliced
4 tomatoes, peeled and chopped
1-1/4 cups Valencia rice
scant 2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4-5 saffron strands soaked in 2 tbsp hot water
4 oz cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper
l tbsp chopped fresh parsley, to garnish
lemon wedges, to serve

Method

  1. Heat 2 tbsp of the olive oil in a large frying pan and add the monkfish or cod, squid and red mullet, if using. Stir-fry for 2 minutes, then transfer the fish with all the juices to a bowl and reserve.
  2. Heat the remaining 2 tbsp of oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 6-7 minutes, until the onion and pepper have softened.
  3. Stir in the tomatoes and fry for 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes.
  4. Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.
  5. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.
  6. Cover and cook, stirring occasionally, over a low heat for about 30 minutes, or until the stock has been absorbed but the mixture is still moist.
  7. Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.
  8. Garnish the paella with parsley and serve with lemon wedges.

Makes 4 servings.

Source: Best of Spain