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Archive for the ‘Rice’ Category

This is a wonderful marinade and makes a great dipping sauce for the pork after. This is a zaar members recipe but not one from the swap I am in, I just stumbled on this one and it sounded good and I nice pork loin in the freezer so I decided I would make it and I am glad I did it was delicious. As I was the first person to make this, there were no other reviews or photos to see but if you would like to review the original recipe please click here. Please note that I changed nothing and made as is except for boiling the remaining marinade and any juices from the pan to serve as a dipping sauce which was really yummy. I served mine over fried rice either you can make your own or if you would like to make mine please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3lbs Pork tenderloins

Marinade

5 Tablespoons hoisin sauce
3 Tablespoons plum sauce
2 Tablespoons oyster sauce
2 Tablespoons dark soy sauce
2 Tablespoons honey
1 Tablespoon dry sherry
1 Tablespoon peanut oil
1 Teaspoon Chinese chili sauce (optional)
1/2 Teaspoon five-spice powder
1 Tablespoon garlic, finely minced
1 Tablespoon fresh ginger, minced

Method

1.Trim fat from pork, and remove membrane on tenderloins using sharp knife.

2. Cut meat into 6×1 1/2″ chunks to facilitate marinating.

3. Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.

4. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.

5. Bake uncovered in a 350°F oven, for 30 minutes.

6. Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.

I boiled the left over marinade with any pan juices and served it as a dipping sauce.

I did cook mine for less time as I was cooking a smaller pork loin in weight than stated.

All photos taken by me unless otherwise stated.

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This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well.

As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
1 Tablespoon fresh lemon grass, chopped finely or 1 Teaspoon concentrated lemon grass paste
100ml Sweet chili sauce
50ml Lime juice
3 Tablespoons coriander, chopped coarsely
4 Chicken breasts
Long-grain white rice 150g for a lighter meal 300g for more a main meal
2-3 Tablespoons extra chopped coriander
1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour

Method

1. Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.

2. Drain chicken and reserve marinade.

3. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.

4. Boil, steam or microwave rice until tender, drain, stir in extra coriander.

5. Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.

To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

All photos taken by me unless otherwise stated.

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This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)

Method

Important Note:
This is a recipe for a standard Rice Cooker – please adjust the fluids if cooking in a pan the conventional way.

2. Put 3 cups 0f rinsed Basmati rice into your rice cooker – using the cup provided.

3. Fill up with water to the 3 cup level in the rice cooker.

4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.

5. Using the special non-stick spatula or spoon, gently mix it all together.

6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).

7. When ready to serve, add the butter & gently mix through.

8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.

9. You can also sprinkle some toasted flaked almonds on top if you wish.

I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.

All photos taken by me unless otherwise stated.

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