Chinese Hakka-style Steamed Ground Pork with Preserved Kholrabi

Ingredients

200 g lean ground pork
100 g pork fat
50 g preserved kohlrabi
2 cloves garlic
1 tbsp cornstarch
2 tbsp oat meal crushed
4 tbsp water
1 tsp light soy sauce
1/4 tsp salt
1 tsp sugar
1 tbsp oil
1/8 tsp sesame oi

Method

  1. Freeze pork fat for 1 hour, dice and chop to small pieces.
  2. Chop lean ground pork further to obtain a finer texture.
  3. Marinate ground pork in a large bowl with soy sauce, salt, sugar and water for 15 minutes.
  4. Stir pork with chopsticks in one direction for about 100 times or until gluey, then pick up the pork and dash it against the bowl for about 10 times.
  5. Add oat meal and pork fat to ground pork and mix well.
  6. Chop preserved kohlrabi and garlic and mix into pork together with cornstarch, oil and sesame oil.
  7. Form pork mixture into a round pie shape on a plate, cover with microwave wrap, and steam for about 8 minutes or until fully cooked.

Source: Hakka Cuisine

Bulgur and Lentil Pilaf

Ingredients

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground allspice
1-1/4 cups bulgur wheat
3-2/3 cups stock or water
1-1/2 cups button mushrooms, sliced
2/3 cup green lentils
salt, black pepper and cayenne

Method

  1. Heat the oil in a non-stick saucepan and saute the onion, garlic and spices for 1 minute, stirring.
  2. Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned.
  3. Add the stock or water, mushrooms and lentils.
  4. Simmer over a very low heat for about 25-30 minutes, until the bulgur wheat and lentils are tender and all the liquid is absorbed. Add more stock or water, if necessary.
  5. Season well with salt, pepper and cayenne and serve hot.

Makes 4 servings.

Source: Vegetarian Classics

Roasted Beets on Toast with Labneh and Saffron Honey

Ingredients

1/2 teaspoon saffron threads
1/2 cup honey
1/4 teaspoon plus a pinch of kosher (coarse) salt
3 medium beets (beetroots), ends trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh mint leaves
freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
1 cup labneh (Lebanese-style) yogurt or plain Greek yogurt
4 tablespoons toasted and roughly chopped pistachios
flaky salt

Method

  1. Make the saffron honey: Toast the saffron in a small skillet (frying pan) over medium heat, shaking the pan often, until the saffron is fragrant, 30 seconds to 1 minute.
  2. Transfer the saffron to a small dish and use the back of a teaspoon to crush it into a fine powder.
  3. Add the honey to the skillet and bring it to a simmer over medium heat. Stir in the saffron and a pinch of salt, remove from the heat, and set aside.
  4. Roast the beets: Preheat the oven to 375°F (190°C).
  5. Set each beet in a large square of foil and drizzle 1 teaspoon of the oil over the top of each beet. Wrap the beets in the foil, place them on a rimmed baking sheet, and roast until a paring knife easily slides into the center of the largest beet, about 1 hour.
  6. Remove beets from the oven and set aside for 20 minutes before unwrapping.
  7. Once the beets are cool enough to handle, peel them and chop into bite-size pieces.
  8. Toss the beets with 1 tablespoon of the oil, the mint leaves, 1/4 teaspoon of salt, and the pepper and set aside.
  9. Make the toast: Toast the bread and let the toasts cool for a few minutes before topping.
  10. To serve, spread each toast with labneh. Top with beets, pistachios, a generous drizzle of saffron honey, and flaky salt.

Makes 4 servings.

Source: Toast

Roasted Lamb with Rosemary, Feta and Garlic

Ingredients

1 small boned leg lamb (1.6 kg), trimmed
sea salt and cracked black pepper
2 heads garlic, cloves separated and skin on
8 sprigs rosemary
1 tablespoon olive oil
350 g firm feta, thickly sliced
2 stalks celery, sliced with a vegetable peeler
100 g baby or wild rocket (arugula)
1 tablespoon lemonjuice
1 tablespoon olive oil, extra
lemon wedges, to serve

Method

  1. Preheat oven to 180°C (350°F).
  2. Heat a large frying pan over high heat. Sprinkle both sides of the lamb generously with salt and pepper. Add to the pan and cook for 4 minutes each side or until well browned.
  3. Place the lamb in a baking dish lined with non-stick baking paper and toss with the garlic, rosemary and oil.
  4. Add the feta to the pan and bake for 25 minutes for medium or until cooked to your liking.
  5. To serve, slice the lamb and serve with the roasted feta and the garlic squeezed from its skin.
  6. Toss together the celery, rocket, lemon juice and extra oil and serve with the lamb and lemon wedges.

Makes 4 servings.

Source: Fast, Fresh, Simple

Cod with Leeks and Tomatoes

Ingredients

2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
3 sprigs thyme or 1 teaspoon dried thyme
coarse salt and fresh ground pepper
2-1/2 cups cherry tomatoes (about 12 ounces)
4 cod fillets, each 6 to 8 ounces and 3/4 to 1 inch thick

Method

  1. 1 Preheat the oven to 450°F.
  2. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
  3. Remove the baking dish from the oven. Add the tomatoes, and toss to combine.
  4. Season both sides of the cod fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the vegetables.
  5. Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.

Makes 4 servings.

Source: Great Food Fast