Spicy Wonton Filling Burgers

Ingredients

1/4 cup plus 2 tablespoons sliced green onion, including some green tops
1/4 cup chopped fresh Chinese chives or cilantro (coriander)
1-1/2 tablespoons finely minced fresh ginger root
2-1/2 tablespoons finely minced garlic
1/4 cup plus 1 tablespoon soy sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons coarse kosher salt
1 teaspoon finely ground black pepper
1-1/2 tablespoons hot chili oil
1/4 cup unsalted homemade chicken stock or canned low-sodium chicken broth
3 pounds coarsely ground pork butt (use about 1 part fat to 3 to 4 parts lean)
2 slender French baguettes, each cut crosswise into 4 equal portions and then split lengthwise
peanut oil or corn oil
Dijon-style mustard

Method

1. In a large bowl, combine the green onion, chives or cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chili oil, and stock or broth and mix well.
2. Add the pork and stir in one direction with your hands or a large spoon just until the mixture is thoroughly blended. Do not overwork the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperature before cooking.)
3. Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions and form the portions into rectangles to fit the bread.
4. Brush a heavy skillet with a film of peanut oil or corn oil. Remember that the pork will render some of its own fat, so you’ll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides.
5. Reduce the heat and cook until done (internal temperature 165°F).
6. Spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Makes 8 servings.

Source: Chef Barbara Tropp

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Chinese Shanghai-style Stir-fried Noodle

Ingredients

400 g thick Shanghai noodle
80 g pork loin, shredded
120 g cabbage
2 slices ginger, shredded
1 stalk green onion

Pork Marinade

1-1/2 tsp light soy sauce
1/8 tsp sesame oil
dash of ground white pepper
1/2 tsp cornstarch
1 tsp water
1 tsp oil

Noodle Seasoning

2 tbsp dark soy sauce
1 tbsp oil

Sauce

2 tbsp water
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark soy sauce

Method

1. Rinse noodles or blanch in hot water for 1 to 2 minutes, remove and drain, mix with noodle seasoning ingredients, set aside for 5 minutes.
2. Mix pork with pork marinade.
3. Cut cabbage into thick strips and cut spring onion into sections.
   
4. Heat 2 tbsp oil in a wok, stir-fry pork until done. Remove and seet aside.

5. Stir-fry cabbage with remaining oil, remove.
6. Heat another 2 tbsp oil, stir-fry noodles with ginger and spring onion, add sauce ingredients and mix well.
7. Add pork and cabbage, toss to combine. Serve hot.

Makes 2 to 3 servings.

Source: Delicious Recipes of Rice and Noodles

Chicken with Ham and Olives

Ingredients

2 tbsp plain flour
2 tsp paprika
1/2 tsp salt
16 chicken drumsticks
4 tbsp olive oil
5 cups chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2-1/3 cups long grain rice
2 bay leaves
8 oz diced jamon Serrano
1 cup pimiento-stuffed green olives
1 green pepper, seeded and diced
2 (14 oz) cans chopped tomatoes
4 tbsp chopped fresh parsley
parsley sprig, to garnish

Method

1. Preheat the oven to 180°C/350°F.
2. Shake together the flour, paprika and salt in a plastic bag, add the drumsticks and toss to coat.
3. Heat the oil in a large, flameproof casserole and brown the chicken slowly on both sides. Remove and keep warm.
4. Add the stock to the casserole, boil and add the onion, garlic, rice and bay leaves. Cook for 10 minutes.
5. Add ham, olive, green pepper, tomatoes and parsley. Stir to combine.
6. Arrange the chicken on top, cover and bake for 30-40 minutes, or until tender. Add more stock if necessary to prevent it from drying out.
7. Remove the bay leaves and serve garnished with parsley.

Makes 8 servings.

Source: Best of Spain

Grilled Pork Skewers with Couscous

Ingredients

1 teaspoon Dijon mustard
1 teaspoon honey
juice of 1 lemon
1 tablespoon fresh thyme (about 4 sprigs), plus more for garnish
salt and freshly ground pepper
2-1/2 tablespoons olive oil, plus more to brush on grill
2 cloves garlic, peeled and finely chopped
1-1/4 pounds pork tenderloin, trimmed and cut into 1-inch cubes
1/2 medium red onion, cut into 1/4-inch dice
1/2 each small zucchini and yellow squash, cut into 1/4-inch dice
1 each red and yellow peppers, seeded and cut into 1/4-inch dice
1 cup dry couscous
1 cup boiling water

Method

1. Mix first 4 ingredients, salt, pepper, 1 tablespoon oil, and half the garlic in a large bowl. Add pork and cover; let stand for at least 1/2 hour.
2. Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes.
3. Add vegetables, raise heat, and cook until just soft, about 5 minutes more.
4. Add couscous and water. Sir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper.
5. Heat grill and brush with oil.
6. Thread pork on skewers and season with salt and pepper.
7. Grill on each side until done. Serve over the couscous.

Makes 4 servings.

Source: What to Have for Dinner

Eggs Benedict

Ingredients

4 large eggs
4 wholemeal/wholewheat muffins, halved horizontally
8 slices thin-cut ham black pepper, to season

Hollandaise Sauce

2 tablespoons white wine vinegar
1 shallot, roughly chopped
1/2 teaspoon black
peppercorns
2 large egg yolks
120 g butter

Method

1. Preheat the grill/broiler to medium.
2. To make the Hollandaise sauce, put the vinegar, 2 tablespoons of cold water, the shallot and peppercorns in a saucepan and simmer over low heat for a few minutes until you have 1 tablespoon liquid remaining. Strain into a blender (or in a bowl if you are going to use an electric handheld whisk) with the egg yolks and set aside.
3. Melt the butter in the same pan.
4. Fill a deep frying pan/skillet with water and bring to a demure simmer. Crack the eggs in so they don’t touch and poach for exactly 3 minutes.
5. Put the muffins (cut-side up) and ham on a baking sheet and grill/broil for 2-3 minutes.
6. To finish the sauce, blend the egg mixture until frothy. With the motor running, add the melted butter in a very slow trickle until the sauce is thick. It should take about a minute to add all the butter; any quicker and it will not emulsify and you’ll just have runny eggs.
7. Drape a slice of ham on top of each muffin half. Scoop out each poached egg and add to the stack. Pour over the Hollandaise sauce and sprinkle with black pepper to serve.

Makes 4 servings.

Source: 100 ways with eggs