Rice with Pork Chops and Onion

Ingredients

6 slices pork chops (about 1-1/3 lb)
3 cups onion, shredded
1/2 cups green peas
1/2 cup button mushrooms
1 hot red pepper, shredded
6 bowls hot cooked rice

Marinade

2 tbsp soy sauce
2 tbsp Chinese rice wine
4 tbsp water
1 tbsp cornstarch

Sauce

4 tbsp soy sauce
2 tbsp Worcestershire sauce
4 tbsp tomato ketchup
4 tbsp sugar
1 tsp chicken broth mix
1 cup water

Thickening Solution

1/2 tbsp cornstarch
1 tbsp water

Method

1. Cut off ends from onions. Cut in half, remove skin. Remove inner layers from each half. Cut into shred.
2. Using blunt end of cleaver, pound pork chops lightly to tenderize. Mix with marinade ingredients and set aside for 1 hour.
3. Heat wok with 3 tbsp oil, fry pork chops on each side until golden brown, remove.
4. Reheat oil in the wok, stir-fry onion until translucent. Add peas, mushroom, and pepper. Mix in the sauce ingredients. Stir-fry briefly.
5. Return pork chops to wok and cook for 4 minutes until done.
6. Add thickening solution and cook until the sauce thickens.
7. Place rice on 6 serving plates. Put pork chops and sauce over rice and serve.

Makes 6 servings.

Source: Chinese Snacks

---

Today’s Comic

Advertisement

Eggs Poached in Tomato Fennel Sauce

Ingredients

2 tsp olive oil
1 small bulb fennel, trimmed, cored and thinly sliced
2 green onions, sliced (white and light green parts separated)
2 cups plain tomato sauce
1 tsp sherry vinegar or red wine vinegar
1/2 tsp granulated sugar
4 large eggs
pinch each salt and pepper

Method

1. In large skillet, heat oil over medium heat, cook fennel and 1/2 cup water, stirring occasionally, until fennel is softened and water has evaporated, about 15 minutes.
2. Add white parts of green onions. Cook, stirring, until softened, about 1 minute.
3. Stir in tomato sauce, vinegar and sugar. Bring to boil, then reduce heat to simmer.
4. Using back of spoon, make 4 wells in sauce. Gently break 1 egg into each. Sprinkle with salt and pepper. Simmer, partially covered, until egg whites are set yet yolks are still slightly runny, about 9 minutes.
5. Sprinkle with green parts of green onions before serving

Makes 4 servings.

Source: Mediterranean Flavours

---

Today’s Comic

Poached Eggs Breton

Ingredients

4 eggs
4 artichoke hearts, boiled
butter
1 slice cooked ham (about 4 oz)
2 tablespoons grated Parmesan cheese

Garnish

1 hard-boiled egg
parsley sprigs

Method

1. Poach 4 eggs.
2. Cook the artichoke hearts in butter for a moment.
3. Cut the ham into 4 and place a piece on each artichoke heart.
4. Put the poached eggs on the ham.
5. Sprinkle with Parmesan cheese and pour over piping hot melted butter.
6. Garnish the serving platter with quartered hard-boiled eggs and parsley sprigs.

Makes 2 to 4 servings.

Source: The Cook’s Book

---

Today’s Comic

Poached Chicken Salad Toast with Peaches

Ingredients

4 cups chicken broth or stock
3 sprigs fresh flat-leaf parsley
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
2 pounds bone-in, skin-on chicken breasts (about 2 large breasts)
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons mayonnaise
1-1/2 teaspoons whole-grain Dijon mustard
1 teaspoon kosher (coarse) salt, plus more if needed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 large peach, unpeeled, finely chopped
1 fresh red or green chili (such as a Fresno, Thai bird’s-eye chili, or a jalapeno), finely chopped (seeded for less heat)
4 (3/4-inch) thick slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread

Method

1. Make the poached chicken salad: In a deep, wide, and straight-sided pan or large saucepan, bring the chicken broth, parsley sprigs, coriander seeds, fennel seeds, and peppercorns to a simmer over medium-high heat.
2. Add the chicken. (The braising liquid should just cover the meat. If it doesn’t, add just enough water to cover.) Reduce the heat to low and gently poach the chicken for 20 minutes. Steam should rise from the surface of the liquid, but you don’t want to see any bubbles.
3. Remove from the heat and let the chicken sit in the poaching liquid until both are close to room temperature, about 30 minutes.
4. Remove the chicken from the poaching liquid and discard the skin. Shred the chicken into long strands (discard the bones). Place the chicken in a medium bowl and let cool completely.
5. In a small bowl, whisk together the olive oil, mayonnaise, mustard, salt, pepper, cumin, and ground coriander.
6. Add the dressing to the chicken and using your hands, toss to combine, making sure all the chicken gets coated. Taste and adjust the salt if needed.
7. Add the peach, chili, and basil, and toss to combine.
8. Toast the bread. Top each toast with chicken salad and serve.

Makes 4 servings.

Source: Toast The Cookbook

French-style Chicken in Bladder (Poularde en Vessie)

Ingredients

1 chicken 1.3 kg
1 pork bladder
50 g black truffles
150 g of stuffing ground meat (purchased from the pork butcher)
50 ml cognac
50 ml Madeira
1 onion
2 leeks
2 carrots
1 turnip
2 sprigs of fresh tarragon
200 or 300 ml broth
salt and pepper

Method

1. Soak the pork bladder for 8-10 hours in cool water, then pat it dry. Clean the chicken. Reserve the liver and the heart.
2. Thinly slice about four or five shavings of fresh truffle on a mandolin. Slide the truffle under the skin of the chicken. Lightly season the interior with salt and pepper.
3. Finely chop the liver and the heart, mix them with the stuffing. Add a few chopped tarragon leaves and the rest of the truffles.
4. Stuff the chicken and truss it. Put it in the bladder. Pour the cognac and the Madeira into the bladder. Close the bladder tightly by tying the open end with a string.
5. Put the chicken, vegetables and the broth into a pot. Bring slowly to a boil and cook for 40 to 45 minutes. The bladder must remain intact and swollen, take care not to puncture it.
6. When the cooking is finished, remove the bladder, unfasten it and take out the chicken. Pour the juice contained in the bladder into a bowl.
7. Remove the stuffing from the chicken and pass it through a food mill.
8. Put the collected juice and the stuffing into a sauce pan. Cook to reduce to make a sauce. Season the sauce to taste.
9. Carve and plate the chicken. Serve the chicken with the sauce.

Makes 6 servings.

Source: Marie Claire