SWEET & SOUR PORK

Prepare:

Measure out 3tbsp diced frozen onion (or dice half a fresh white onion)

Rinse and cut the roots off 2 spring onions

Dice half an orange bell pepper

Use a vegetable peeler to peel 1 carrot & 1 parsnip. Continue using the peeler to make long ribbon strips of both until you have a half inch diameter portion left. Cut the portions into matchstick sized  pieces

Rinse 3 baby sweetcorn and thin slice into small discs

Measure out 2 tbsp frozen garden peas, 2 tbsp cut green frozen beans

Thinly slice 2 chestnut mushrooms

Peel and thinly slice 3 garlic cloves & a thumb nail sized piece of fresh ginger

Mix into a small bowl with 1tbsp soft brown sugar, 1tbsp cider vinegar, 1tbsp chilli infused oil, 1tbsp tomato ketchup.   

Cut a palm sized portion of pork loin into long thin strips. Use high heat & 2 tbsp extra virgin rapeseed oil in a wok or deep frying pan. Add the pork and move around in the pan for 3 minutes. Remove from the pan and set aside.

Add the onions, matchstick veg, baby sweetcorn discs and bell pepper to the pan and move veg around for 3 minutes.

Add the carrot and parsnip ribbons and move around the pan for 2 minutes.

Add peas and green beans stirring for 1 minute.

Stir in the vinegar / chilli mix 1 minute.

Add the chestnut mushrooms & 2tbsp cold water stirring for 1 minute.

Return the pork loin to the pan stirring for 1 minute.

Add a lid to the pan, turn the heat off and leave for 2 minutes before serving.

TOMY CHICKEN (NEW JAN 2020 RECIPE)

Seafood & veg curry

I used frozen vegetables and seafood straight from the bag for this quick curry
Serves 1
Measure out 2 tbsp cut leek, 1 tbsp sliced carrot, 1 tbsp sliced green beans, 1 tbsp broad beans, 1 tbsp garden peas, 1 small broccoli floret
Put 1.5 cup vegetable stock on high heat in a 8" fry pan and add the above vegetables stirring until the stock reaches boiling point.
Stir in 3 tbsp wild rice, 1 cardamon pod, 2 cloves, 2 heaped tbsp curry powder, 1 tsp salt, 1 tsp turmeric, and continue boiling and stirring for 4 minutes.
Add 1 frozen scallop, 3 tbsp sliced frozen squid and continuing boiling and stirring for 2 minutes.
Add 2 tbsp frozen prawns and 1 can drained haricot beans stirring for 2 minutes. Stir in 1 tsp garam masala.
Peel a large flat mushroom and snip into 1" strips with a pair of kitchen scissors adding to the fry pan.
Turn the hob heat down to low, add a lid and continue cooking for 12 minutes stirring occasionally.
Serve with naan bread.
Latest December recipe:
SWEET & SOUR PORK
CHICKEN WITH LEEK & CUMBERLAND SAUSAGE

PIRI ORZO

Serves 1

Use the tomato sauce drained from a large can of baked beans and heat it together in a fry pan alongside 2 cups of salted water until boiling point is reached.

Measure out 2 tbsp red lentils and 3 tbsp rinsed orzo and stir into the liquid bringing it back up to boiling point and stirring for 2 minutes.

Stir in 3 grated garlic cloves, 4 tbsp frozen garden peas, 1 chopped piri flavoured mackerel fillet. 

Turn the heat down to low hob setting, add a lid and leave for 8 minutes.

Add 2 sliced chestnut mushrooms and leave for a further 4 minutes until the mixture thickens and the liquid is absorbed. 

Stir in 2 tsp double cream before serving.

Use the separated baked beans for another day in 

BAKED STUFFED LEEK & SAUSAGE

BAKED STUFFED LEEK & SAUSAGE SQUASH

MY FAVOURITE NEW OCTOBER 2019 RECIPE:

 

Serves 2

Preheat an oven to 180 fan 200C for 10 minutes whilst preparing a small round squash. Clean it using the rough side of a washing up pad and hot water.
Cut the squash in half horizontally, scoop out the seeds and add 1 tsp duck fat to the cavities. Place in the oven for 40 minutes roasting time.
Meantime prepare the filling:
Dice 2 chestnut mushrooms, dice 2" pieces red & orange bell peppers.
Rinse 6" piece of leek and dice.
Cut 2 quality sausages into half inch pieces.
Remove any membrane from the squash seeds and place in a ramekin dish with 1 tsp sumac powder & 1tsp duck fat.
Drain the tomato sauce from 1 large can baked beans in tomato sauce retaining the sauce for another day.

For the last 15 minutes of baking layer the squash halves with the filling as follows:
half the diced leek, all of the diced bell peppers, all of the diced mushrooms, all of the
sausage. Add a sprinkling salt / pepper and grated cheese of your choice.
Mix the remaining diced leek into the baked beans and spoon alongside the filled squash.
For the last 10 minutes of baking time roast the squash seeds.
Serve with a sprinkling of squash seeds on top of the leek/beans mixture with the filled squash.
Use the retained tomato sauce for another day to make piri orzo

Pork loin with caramelised onions

Per person
Thinly slice a chunky 100g pork loin  and fry for 3 mins each side in hot 4 tbsp. sesame oil and 1 tbsp melted butter. Remove from the fry pan and set aside.
Finely dice a peeled red onion and 2 spring onions and fry for 6 minutes on medium heat turning frequently. Add a pinch of salt and white pepper.
Cut 1 carrot in matchsticks size and add to the frypan turning for 2 minutes.
Add half a sliced orange sweet pepper, 2 baby sweetcorns, 1 finely diced mushroom, 1 peeled and crushed garlic clove, half a green chilli pepper  and 1 tsp cider vinegar, continue frying until the moisture has been absorbed.
Return the pork loin to the pan for 1 minute. Turn the hob heat off and leave for 2 minutes before serving.

Orange and turmeric scallops

Prepare per person:
2 spring onions finely diced
6 scallops
Rinse 6 sugarsnap peas trimming off any woody ends
Rinse 2 baby sweetcorns
1 carrot cut into fine long ribbons using potato peeler
Rinse a 4" piece of cucumber and ribbon slice the green rind from it
3 medium mushrooms diced
1 thumbsized piece of fresh ginger finely diced
3 garlic cloves, peeled and finely diced
Grate the zest from half a large juicy orange, remove the yellow pith and pips and roughly chop the orange
1 tsp turmeric and freshly ground black pepper
1 can drained chickpeas
1 tsp milled linseed

Heat 2 tbsp extra virgin olive oil then add the spring onions turning for 2 minutes.
Add 1 tbsp butter allowing it to melt and blend in with another tbsp oil. Fry the scallops 2 minutes each side until golden. Remove both the spring onions and scallops and set aside.
Add the sugarsnap peas and baby sweetcorns to the pan and fry for 2 minutes.
Add the carrot and cucumber ribbons and fry for 1 minute.
Add the mushrooms, garlic, ginger, orange zest, turmeric and black pepper frying for 1 minute.
Add the chopped fresh orange, drained chickpeas and return the scallops and spring onions to the pan.
Add a lid and leave for 3 minutes.
Turn off the hob heat and leave for a further minute.
Serve with a sprinkling of milled linseed.
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CRISPY PARMA HAM

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Sour dough prawn scramble 

Sour dough prawn scramble

A simple and easy lunch, brunch or snack.
Cut one door step slice of cob sour dough bread and spread generously with full fat philadelphia cheese spread  or use the light version if you are counting calories. Grate on some freshly ground chilli flakes.
Per person:
Crack 4 eggs into a bowl, add half-tsp cajun spices and lightly whisk. Top with fresh grating of 3 peppercorn mix (black, red, white)
Heat a frypan with 1 tbsp extra virgin olive oil on high heat for 1 minute. Lower the heat to medium and add the eggs spreading evenly in the pan. Leave for 1 minute then begin stirring the mixture until firm and scrambled (about 5 minutes) depending on egg size (I use large).
Add 250g cooked cocktail prawns (I like a generous portion but you could use half this amount). Slice 3 plum tomatoes in half and add to the pan. Turn off the heat, add a lid and leave for 2 minutes.
Top the sour dough with the egg mix and grate over some freshly ground paprika pepper.
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CRISPY PARMA HAM