Chinese-style Braised Pork Belly

This is my take on a great Chinese hotpot recipe.  It’s simple to prepare and delicious on a cold day.  Perfect with steamed rice and some stir-fried greens. This recipe serves four.

Ingredients

About 800g of pork belly, cut into 1-inch pieces (about the size of two dominoes)
1 tablespoon of Chinese five spice
1 teaspoon of oil
2 cloves of garlic, chopped
About 2 inches of raw ginger, chopped
1 cup of water or stock
2 tablespoons of oyster sauce
2 tablespoons of light soy sauce
1 tablespoons of sweet chilli sauce or 1 chopped small chilli (unless you can’t handle a little heat)
1 tablespoon of sugar
3-4 medium sized potatoes, diced
4 eggs

Method

1. Heat the oil in a deep dish pot on medium-high heat. In a bowl, mix the Chinese five spice, garlic and ginger in with the pork. Once the oil is hot, fry the pork in the pot.

2. In a bowl, stir together the stock, oyster sauce, soy sauce, sweet chilli sauce (or chopped chillis) and sugar.

3. When the pork is lightly browned, pour the stock mixture into the pot. Once the stock starts to boil, turn down the heat, put the lid on the pot and let simmer for about an hour.

4. After the hour, add the potatoes into the pork. Also, start boiling the eggs in a separate pot so they are hard boiled. Once the eggs are cooked, peel them and add them to the pot with the pork.

[To hardboil an egg, place the eggs in cold water on the stove on high heat. Once the water starts to boil (but not a rolling boil), start the clock and after 7 minutes the egg will be cooked through]

5. About 20 minutes after you have added the eggs to the pot, it should all be ready. With steamed rice and stir-fried greens, serve the pork in a large bowl placed in the centre of the table!

Simple bangers and mash

As the weather has been getting quite frosty here , this has recently become a staple of my winter recipe repetoire.  It is most definately not one of the healthiest dinners you could treat yourself to, but it sure tastes good.  Perhaps it one of our primal instincts to seek to load up on the carbs when things turn cold.

The following is a recipe for one (to reflect my current situation!), so please adjust accordingly.

Ingredients

3 good sized pork sausages

For the mash

2 medium sized or 1 large potato (about 250g)
2 tablespoons of milk or cream
1 knob of butter
Salt (or, even better, garlic salt!) and pepper

For the gravy

1 medium sized red onion
2 knobs of butter
1.5 tablespoons of balsamic vinegar
100ml of water (or, even better, stock!)
1 teaspoon of flour
Salt and pepper to taste

What to do:

1. Start with the potatoes, because I find they take the longest the cook.  Peel and cut the potatoes in small pieces (about double bite sized).  Put them in a pot of water on the stove, and bring to the boil.  You want to boil the potatoes until they are soft enough to easily push a fork through one of the pieces.

2. Next let’s start on the gravy.  Chop up the red onion into small pieces.  In a small pan over medium heat, sweat the red onion with a knob of butter.  Put a lid on the pan – this will keep the onion from drying out.

3. Now for the sausages.  My preference is to pan fry them over low heat – however, because my stove here is unreliable, I usually poach them in simmering (not boiling!) water for about 20 minutes (to ensure they are cooked through), then put them in a pan for another 15 minutes on low heat to brown them.  So I usually get some water simmering on the stove at this point – but if you prefer to fry, grill or bake them, do what you usually do.

4. After about 15 minutes the onions should be soft – remove the lid, let them cook for another minute or so, then add the balsamic vinegar.  Let the vinegar reduce for a couple of minutes (the onions should have changed colour, but the pan shouldn’t be soupy) then add the other knob of butter, and the water (or stock).

5. Put a lid on the gravy, and let it slow boil for 15-20 minutes.  Taste it, does it need any salt or pepper?

6. Keep an eye on the sausages, the trick is to not cook them too fast, otherwise the outside gets burnt, while the inside is still raw!

7. Now everyone has their own preference as to how they like their gravy.  I prefer mine quite thick, and I find that 1-1.5 teaspoons of flour mixed into the gravy gets it to the right consistency for me.  If you are not sure, I would add 0.5 a teaspoon of flour into the gravy, give it a good stir until you can’t see any lumps of flour, and see whether it is thick enough.  If you accidentally add to much, just add water.

8. By this time, my potatoes are about done.  Check by pushing a fork through one of them – there should be no resistance.   Drain the potatoes, and mash them!  Either using a masher, or the back of a fork, mash them with the milk and butter.  Again, if you like your mash runny, add more milk – but be careful not to overdo it, as there is no way (which I know of) of firming up mash potatoes which are too runny.   Add the salt and pepper to taste.

9. By now the sausages should be cooked (it is usually about 40 minutes since I started on them), but to check, either cut one in half, or insert a metal skewer into one for 5 seconds.  If it comes out piping hot, then its cooked.  However, I’m of the school that you don’t break the skin of a sausage until you eat it – otherwise all the delicious juices escape!

10. On a plate, arrange the mash in the middle, the sausages perched on top, and the gravy covering it all! Bon appetite!

Roast chicken for one

I must confess that with limited free time and a poorly stocked kitchen (including having to share a bar fridge with a number of housemates), my typical kitchen exploits have been neglected.  One of my favourite weekend meals is roast chicken, and I have set out below my simple recipe which is perfect when cooking for one.

The only equipment I use is a Pyrex dish.  I picked up mine from Tescos for only ₤2.63 – it measures about 17cm x 10cm and is 5cm deep.

Ingredients

2 chicken breast or thigh pieces, with bones – not fillets. (The lack of butchers/chicken shops has meant I have been buying packaged chicken pieces from the supermarket, and freezing what I don’t immediately use)
Tablespoon of olive oil
Tablespoon of soy sauce (optional)
Salt
Pepper

1 large potato, cut into cubes – there should be enough to make two layers on the base of the dish
2 cloves of garlic – crush them roughly to break the skins and cloves, but leave the skins on
Fresh rosemary (I know, its hard for a student to keep fresh herbs – I have found a large rosemary bush in one of the public parks, and help myself to a few sprigs when I need it!)
2 tablespoons of white wine

What to do:

1.Preheat the oven to 190^oC/275^oF.

2. Mix the soy sauce and olive oil in a bowl, marinate the chicken pieces in the oily mix, then rub the salt, pepper and some chopped rosemary into the skin and flesh.  Let it sit while you start on the potatoes.

3. Boil the potatoes in a pot of water, until you can just push a fork through to the centre.

4. Strain then place the semi-cooked potatoes at the bottom of your dish.  Mix in the rosemary sprigs and the garlic pieces with the garlic, and pour in the white wine.

5. Place the chicken pieces on top, then put in the oven for about 30 minutes (our oven here is terribly inconsistent, so I always check on the chicken every 5 minutes or so).

I have found this recipe to make enough for 2 dinners, but then again, I am quite a small eater.

Also, don’t discard the garlic pieces, I like to use the soft garlic as a paste when I am having the chicken!

Snapper pie for two

Many people stumble across this humble blog looking for a snapper pie recipe, or more specifically, the snapper pie recipe from the Boathouse (my review here). Well, you can find the Boathouse snapper pie recipe here, or you can try this recipe of mine. You could use cod instead of snapper, I think they both work well.

The above photo is of a family size fish pie I did with sweet potato instead of the broccoli, in a deep dish – it worked well too, however, I would have preferred to have used a shallower dish.  The below recipe if for a pie for two.

Ingredients
(The pie dish I use is about 14cmx14cm – so adjust accordingly)

About 500g of snapper fillets, skinned and cut into thumb-width strips
1 tablespoon olive oil
1 medium brown onion, chopped finely
450ml of thick cream (not pouring cream and not double cream – the cream which is in between)
1 carrot, finely chopped
1 handful of broccoli heads, cut to bite size pieces
100g of grated parmesan
Juice of half a lemon
1 handful of continental parsley and half as much dill, each roughly chopped
Salt and pepper
Puff pastry to cover
1 egg to egg wash the pastry or a little milk

What to do:

1. Preheat the oven to 220^oC/430^oF and remove the puff pastry from the freezer so it will be at room temperature when you are ready to bake.

2. Heat the oil in a pan over medium heat. Once hot, cook the onions.

3. Once the onions are browned, add in the carrots and broccoli. Stir fry the veggies for 4-5 minutes then tip in the cream.

4. Bring to a boil, then reduce to a simmer. Let the cream reduce by about a third (it should be enough to fill your pie dish after the reduction).

5. Once the cream has reduced, remove from the heat then add the parsley, dill, lemon juice and parmesan. Add salt and pepper to taste. Gently stir through the snapper then pour into the pie dish. The mixture should be enough to just fill the pie dish. If not, heat some more cream and veggies – don’t worry if the mixture cools.

7. Lay the puff pastry over your dish and press in the sides. Brush with either an egg wash (1 egg beaten with a tablespoon of water) or with milk.

8. Place in the oven for about 20 minutes or until the pastry is cooked. Serve with some steam vegetables and (heaven forbid!) tomato sauce.

One Man’s meatball and pasta sauce

Meatballs were never a staple in my household growing up.

I have been watching Ramsay’s Kitchen Nightmares these past few months and noticed, on a number of occassions, that the “signature” dish he often teaches the struggling restaurant is meatballs. The meatballs on the show are cricket-ball sized monsters. Instead, I decided to try my hand at small golf-ball sized meatballs for a simple tomato based past sauce.

Ingredients:

Meatballs
500g pork mince
500g beef mince
4 rashes of bacon or pancetta, chopped (optional)
1 tbsp of olive oil
4 cloves of garlic, crushed or finely diced
1 large spanish onion, finely diced
1-2 teaspoon of paprika (depending on your tastes)
½ cup of breadcrumbs
1 egg, beaten
2 tablespoons of parsley, chopped
1 tablespoon of rosemary, chopped
Salt and pepper

Pasta sauce

1 tbsp olive oil
2 cloves of garlic, crushed or finely diced
2 x 400g tins of diced tomatoes
1 spanish onion, finely diced (optional)
Sweet basil leaves, roughly torn

What to do:

For the meatballs:

1.  Preheat the oven to 180^oC (350^oF).

Optional step: Fry the bacon in a pan and when cooked, set aside.

2.  Heat the oil in a pan over medium heat. When hot add the garlic and onions.

3.  After about 30 seconds, add the paprika and let cook until onions are soft, then take off the heat.

4.  In a large bowl, add the cooked onions mix, pork mince, beef mince, bacon (optional), breadcrumbs, egg and herbs. Roll your sleeves up and mix the ingredients thoroughly with your hands. Add a teaspoon of salt and pepper to the mix.

5.  Using the palms of your hands, form small golf-ball sized meatballs. This is the most time-consuming part. Place each meatball on a tray lined with baking paper.

6.  Bake the meatballs for about 30 minutes until brown.

For the sauce

7.  Heat the oil in a pan over medium heat, then when hot, add the garlic and onions (optional)

8.  When the garlic is browning, or the onions are soft, tip in the tins of tomatoes.

9.  Bring the sauce to the boil, then reduce the heat, and let simmer for about 10 minutes.

10.  Add the cooked meatballs and sweet basil to the sauce, then let simmer for another 20 minutes. This is about the time you should start getting the water ready to boil the pasta.

11.  Serve with some warm sourdough, a simple green salad and a glass of red!

Singapore Chilli Crab

This is a great recipe which was inspired by many evenings in seafood restaurants and trips to Singapore. I haven’t tried it with mud crabs, but there is no reason why this recipe wouldn’t work equally (you would probably have to fry mud crabs for a little longer as their shells are thicker). And it’s so much easier than I thought it would be. The only time consuming part is cleaning and preparing the crabs. I use an electric pan because it has a lid and has the widest base of all the pans I have access to. Depending on your appetite, 1 blue swimmer crab per person is usually enough.

Ingredients:

6 Blue Swimmer Crabs
TO FRY
½ cup peanut oil
3 large cloves of garlic, chopped
3 tablespoons of ginger, sliced finely
3 small birds-eye chillies, chopped (if you don’t like the heat, remove the seeds from the chillies, or use less of them)
FOR THE SAUCE
½ cup tomato sauce
¼ cup sweet chilli sauce
¼ cup hoi sin sauce
3 tablespoons of fish sauce
1 cup vegetable or fish stock
1 tablespoon of sugar
THE GARNISH AND OPTIONAL EXTRAS
2 spring onions, sliced
1 tablespoon of coriander, sliced (optional)
10-20 cherry tomatoes (optional)
3-4 banana chillies (optional)

What to do:

PREPARATION

1. Prepare the crabs. A good guide on how to clean a crab is here (steps one to ten only – once you have cut up the crab, do not wash it as the water will make the flesh soggy – if you are having trouble cleaning out the guts, use a wet paper towel).

2. Prepare the sauce in advance by adding the tomato, sweet chilli, hoi sin and fish sauce in a large bowl and mixing it together. Then add the stock and mix together thoroughly.

FRYING THE CRABS

3. Heat the oil in the pan to a high heat (the reason why you use peanut oil is because it doesn’t start to burn, like olive oil, at high heat)

4. Add the garlic, ginger and chilli and fry for a minute or so

5. Place the crab in the pan, turning each piece over so that it can fry in the oil

ADDING THE SAUCE

6. After all the crab has been tossed through the hot oil, pour in the sauce mix.

7. Let the sauce heat up, and toss the crab thoroughly. You actually turn the crab, rather than toss it. I say this because if you are too rough with the crab, the meat will start falling out of the shell.

8. Lower the heat to low-medium, then pop the lid on the pan to let it cook. Check every five minutes or so and toss the crab if necessary.

9. The crab will be cooked when the shell turns red – a good place to check is between the joints, as these are the last places that will go red.

FINAL TOUCHES

10. Just before serving, sprinkle over the spring onion, coriander (not my personal favourite), cherry tomatoes (for some sweetness) and/or chillies (for some extra kick).

Serve with plain steamed rice and a plate of steamed or stir-fried green vegetables.

I haven’t had to thicken the sauce, as it like the consistency of this recipe. If you want to thicken the sauce, while the crabs are cooking in the sauce, add some cornflour mixed with cold water, or an egg (many recipes suggest this, I personally have never tried it).

I promise to post some pics the next time I prepare this dish.