JAPANESE SALAD DRESSING

JAPANESE SALAD DRESSING
(Hakata Mon Style)

One of my old favourite places to eat in Beaverton (Oregon) was a Japanese place called Hakata Mon that a very close friend introduced me to. Unfortunately, I hear the place is no longer there, but one thing I will never forget is their wonderful salad dressing...that, and their Udon dishes with the wriggling tuna flakes on top!

Recently, my family was at a local teppanyaki style restaurant here and their salad dressing took me back to Hakata Mon in Beaverton. I asked if I could buy some to take home or if they could share the recipe, but I just got the shy Asian “no, sorry”. Darn it!!!

Well, I am pretty good at identifying and recreating flavours (if I really put my mind to it), so I Googled Japanese dressing recipes and have been experimenting. I have found a really good combination that is incredibly close and exceptionally tasty, so here it is...go ahead and give it a go (unless you have nut allergies, in which case I will post a nut-free Miso dressing recipe for you soon).

One thing I suggest too, is that you cut your greens fairly finely and grate in other veggies like carrots, courgettes (zucchinis) and beetroot. There's not much worse (in foodie terms) than not being able to enjoy a salad because the greens are still whole and too difficult to manipulate with either a fork or chopsticks! I use fancy curly lettuce and cut it into fine ribbons then add chopped or torn herbs and other grated veggies.

INGREDIENTS:

1 Small Onion, chopped
2 Cloves Garlic, crushed
½ Tsp Crushed Ginger
½ Cup Chopped Celery
½ Cup Peanut Oil
1/3 Cup Rice Wine Vinegar
1 Tbsp Ketchup
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Lemon Juice
Salt & Pepper to Taste

DIRECTIONS:

Combine all ingredients in a large jug and puree with an immersion blender (stick blender) until smooth and no longer lumpy. Alternatively, you can combine everything in a standard blender, so long as it will liquify the chunks.

That's it! This one is just too easy not to try, and you will be ever so grateful you did!
Enjoy!

CHOCOLATE, COCONUT, OATMEAL NO-BAKE COOKIES

CHOCOLATE, COCONUT, OATMEAL NO-BAKE COOKIES

(Courtesy of Pam at "For The Love of Cooking")

What a week. Baby went with her school mates on her first school camping trip. It was 4 days and 3 nights which seemed very long to this overprotective American Mum who worries too much. She came home yesterday afternoon safe & sound, albeit quite knackered (exhausted to the point I thought she would fall asleep in the car). She wrote notes for herself to remember the highlights from each day and read them back to us in the car on the way home from the train station.

I took her day pack into the house before marching her upstairs for a much needed bath, and noticed it was unusually heavy for what should have been in it...well...when I emptied the bag, in addition to 3 full sandwiches, 2 apples, 1 and a half snack bars (presumably her lunches from the last 3 days), and a wet towel, I also pulled out several rocks, about 2 cups of beach sand (minimum) and a dead sea sponge! (Some of the loot is pictured below and even the cat was perplexed.)

Imagine reaching into a bag for a towel to launder, and touching THAT thing! Eeyuck! LOL



Now, back to the cookies...I was to send a batch of baked treats (no one necessarily knew these weren't technically "baked") along with the other families doing the same, for the kids and their teachers & other adults to enjoy as afternoon snacks and such. So, of course I had many recipes to choose from...too many, and I needed a quick decision so I asked a friend in Oregon to help me out. She directed me to her mate's site and this recipe, which was a great help and an easy and tasty recipe to try. As a matter of fact, I made two double batches...one for Baby to take to camp and another to share between home and work. So, thank you Pam & Cheryl, for your assistance.
In Pam's post, she mentions that the cookies were a bit moist and not to make them in humid weather, however...I have added a bit more sugar to make the chocolate syrup just a bit "stickier" to hold together and, I dried them "Pavlova style" in the oven afterwards and they were perfect!
Here we go...this is for my double batch, so halve everything if you only want about a dozen or so cookies.
INGREDIENTS:
½ Cup Milk
½ Cup Butter
2 Cups Sugar
6 Tbsp Cocoa Powder
1½ Tsp Vanilla Essense or Extract
3 Cups Quick Oats (like for breakfast cereal)
1 ½ Cups Coconut (finer texture is better)

DIRECTIONS:
In a medium saucepan, melt the butter and add the cocoa powder, sugar and milk then bring to a boil for 2 minutes.

Next, remove the mixture from the heat and add the vanilla, oats and coconut and mix until thoroughly combined.

Now, using gloves or two spoons, drop spoonfuls onto a non-stick mat or baking tray lined with paper and wait until dry.

If the cookies are still too moist or fragile to move & stack, heat an oven to about 210°F/100°C and turn it off once it’s warm, then put the cookies in for an hour or two to set.

Just like you would expect, they do taste a bit like a Mounds or Cherry Ripe candy bar (without the cherry).
Enjoy.

STUFFED PORTOBELLO MUSHROOMS

STUFFED PORTOBELLO MUSHROOMS

There are a few things that I really love to cook with, yet fail to use regularly on account of my daughter’s finicky palate. One of those items is the mushroom...Portabellos (or Portabellas) to be more specific, no matter how you like to say or spell it. Since my daughter has yet to develop a more refined appreciation for some of nature’s bounty, I only make these types of recipes once in a blue moon (which also means that I am making another separate dish for her).

Just how did I become this easily manipulated??? Well, one only needs to look into that little angelic face and stare into those deep hazel eyes as the lashes flutter so innocently when she says “please Mummy?” to know she has the upper hand. (sigh) Ah well, she doesn’t get away with murder though...I choose my battles carefully and, I still grate some carrot and courgette into her mac-n-cheese before presenting her supper to her. (Yeah, okay...I know.)

The mushroom is such a vital flavour in so many dishes...stroganoffs, gravies and sauces, even in some soups, so I can’t go totally cold turkey now, can I? No, I usually need to dice them up so finely that our little darling cannot detect any “chunks” and that is, for the most part, a satisfactory compromise. However, sometimes I just need to really savour a genuine, pureley perfect mouthful of this fungi (usually accompanied by some form of another fungi relative – cheese).

On another note, I also have so say how truly impressed with the speed of my new Dell device - WOW! This is going to make blogging, Facebook networking, emails, web surfing and all of that other fun stuff SOOO much easier now. Even my hubby likes the "flash new system", so I think I done picked a good'n y'all! ;o)

So, without further adieu...


INGREDIENTS:

10 Portabello Mushrooms
2 Cups Breadcrumbs
150 Gm (5 Oz) Camembert Cheese
50 Gm (2 Oz) Pariggiano Reggiano, freshly grated
2 Cloves Garlic
1 Red Onion, finely chopped
3 Tbsp (good handful) Basil, finely chopped
¼ Cup Milk
2 Tbsp Extra Virgin Olive Oil
*2 Tbsp Sour Cream
*Serve as a side sauce

DIRECTIONS:

Preheat your oven to 180° C (350° F)

In a food processor, finely chop the mushroom stalks, cheeses, garlic, onion and basil.

Add in the breadrumbs, milk, and oil and pulse a few times just to combine, as you still want a fairly coarse mixture. Add a bit more milk if it is too dry to stick together.

Roll the stuffing into 10 roughly equal sized balls and flatten each into each mushroom cap. Press moderately to make sure the stuffing gets into the mushroom gills.

Arrange the stuffed mushrooms in a single layer in a baking dish and cook for 15-20 minutes before turning the oven to grill/broil for an additional 5 minutes to brown the tops.

Regular white onions can be used in a pinch and if you don’t like Camembert cheese you can try substituting another semisoft cheese in its place. Also, croutons or even fresh bread may be used instead of crumbs, however, if you use fresh bread slices, cut back on (or eliminate) the milk.
Happy cooking!

LEMON CURD

LEMON CURD

(Makes about 4 cups)

I finally had a bit of spare time to make use of some of the hundreds of large lemons we have again this year, so...today it was Lemon Curd (thank you, Jo, for the free eggs...one jar is definitely for you!), American Lemonade, and candied lemon zest strips (for later use when I make White Chocolate Mousse topped with Lemon Curd and Candied Zest - from my Foodtown Magazine that arrived this week.)

Anyway, there are several versions of Lemon Curd or Lemon Honey, but they are all quite similar. Some use whole eggs and I opted for yolks only for a richer yellow colour. Some also use quite a bit more butter and I opted for a lower cholesterol version. My mate, Linda, also uses a similar microwave version, but I found that one to be a bit tricky as you must stop the microwave often to stir to make sure you don't end up with lemony scrambled eggs. Linda's is always perfect, however, mine was a bit grainy and not the smooth texture like Linda's was.

In any case, here is the version I think is most popular here, and I may opt to post a whole-egg version later as well, if it turns out well enough. One quick thing to note, is that if you are only using the yolks, the whites can be used to make Meringue Biscuits to eat with the cooled Lemon Curd which is a lovely sort of "Lemon Meringue Pie Deconstructed".

INGREDIENTS:

8 Egg Yolks
2 Cups Sugar
100 Gm Butter, cubed
2 Tbsp Lemon Zest
200 Ml Lemon Juice (about 6 good sized lemons)


DIRECTIONS:

In a medium saucepan, slowly begin heating the yolks and sugar and combine well.

Once the mixture is well incorporated, add the butter, zest and juice, stirring constantly.

Bring this mixture just to a boil and remove it from the heat, continuing to stir until the mixture begins to cool and thicken slightly.

Carefully pour the Lemon Curd into clean canning jars and tighten the lids just until snug befor leaving to cool.

Refrigerate the Lemon Curd and enjoy. This should last 3-4 weeks in the fridge...if there is any left by then!

Bon apetite!

VELVET CUPCAKES

HAPPY BIRTHDAY, BABY!

Today was the last school day prior to baby's birthday, so I had to make the class some cupcakes. I don't like to do the same every year, so I decided to try a new recipe this time...with a twist. One of my Christmas presents this year, was a new cookbook from my lovely husband. He gave me the "Jamie's America" book by Jamie Oliver (one of my favourite Food Channel personalities). On page 38 is a recipe for very chocolaty Velvet Cupcakes, which looked great, but the problem is that my little girl prefers "vanilla" to chocolate. No problem!!!

I used the basic Velvet Cupcake recipe, but rather than adding cocoa, I just added a bit more flour to make up for it. Also, for flavour, I added a bit extra vanilla essence and a little almond essence and left out the food colouring.

This batter is a little different from my other cupcake recipes for a couple of reasons. One reason is that this recipe uses egg and buttermilk, and the other reason is that the batter is thick, but "fluffy". I have been thinking of how I might describe the texture of the batter, and the only thing that comes to mind is "fluffy" almost mousse-like, but in a thicker, slightly heavier way.

I don't want to plagiarize Mr. Oliver, but I will give you the gist of this recipe, as it is a common cake base recipe used in the States. The "velvet" result is similar to the texture of the good ole' American Hostess brand cakes...yumm!

Here we go:

INGREDIENTS:

50 Gm Butter, softened
150 Gm Caster Sugar (fine granules)
1 Large Egg
2 Teaspoons Vanilla Extract/Essence or Paste
1 Tsp Almond Essence
160 Gm High Grade Flour
125 Ml Buttermilk
½ Tsp Baking Soda
1 ½ Tsp White Vinegar


DIRECTIONS:

Preheat oven to 180°C / 350°F and line muffin tin with paper liners or silicone cups. (I sprayed demitasse cups with cooking spray and baked the cakes in those).

Cream the butter & sugar together with a mixer until fluffy.

Beat in the egg, vanilla, and almond essence.

Carefully fold in half of the flour then mix in half of the buttermilk, then repeat with the other half of each. Once well combined, the mixture should be very smooth and fluffy.

In a small cup, mix the baking soda and vinegar and mix into the batter carefully until well combined.

Divide this batter evenly between cupcake liners (or demitasse cups) then bake for 20-25 minutes or until toothpick inserted comes out clean.

FROSTING: I made a simple mascarpone frosting using 4 tbsp soft butter, 8 oz mascarpone cheese, ~3 cups icing sugar and a squeeze of orange juice. Cream the butter & cheese until fluffy, then add the juice (or about a half teaspoon of vanilla essence) and mix in the sugar, one cup at-a-time until you get the desired consistency.

Enjoy!

EGGNOG KISSES

EGGNOG KISSES

Traditionally, I don’t do a lot of “holiday baking” like my grandma and her sisters usually did. I do, however, enjoy making a few more “unique” things to share with friends. Recently, a friend shared some homemade eggnog (lower-fat version) which was very nice and inspired my to ring my Dad and see if he still remembered the proportions for his full-fat version (which he did share with me, and I can post here later if time allows).

Not too long after that, I believe, I noted this recipe posted on a fellow food blogger’s site at Cooking Down Under. This is another American transplant foodie only she is living “across the ditch” in Aussie and I live here in lovely Aotearoa (literally translates to “Land of the long white cloud” – or more simply, New Zealand).

Anyway, I saw this recipe and just had to try it to see if these biscuits/cookies truly tasted like eggnog (and they really did have a mild noggy flavour). I will say though, that for more nogginess, I have doubled the vanilla and added nutmeg in the dough, then slightly increased the rum in the icing – Perfection!

Only a couple of shopping days left now and I think we are all set in my household. I hope you are all done with your Christmas shopping and looking forward to a great holiday and even better new year! Best wishes to you all.

Meri Kirihimete!
INGREDIENTS:

DOUGH

¾ Cup Butter
½ Cup Sugar
¼ Cup Packed Brown Sugar
1 Tsp Vanilla
1 Egg
¼ Tsp Salt
1 Tsp Nutmeg
2 Cups Flour, sifted

FILLING¼ Cup Butter
¾ Cup Sifted Icing Sugar (powdered/confectioners sugar)
*1½ Tbsp Rum
*Ground nutmeg

* Amounts vary to individual tastes.

DIRECTIONS:

In a large bowl, beat ¾ Cup butter (or margarine) until softened.

Add sugar and brown sugar and beat until creamy.

Now add egg, vanilla, salt, and beat well.

Slowly incorporate the flour and mix until well combined.

Wrap in cooking paper and/or cling film and chill for about 1 hour or until no longer soft.

Shape into 1 inch balls, then place them approximately 2 inches apart on an ungreased cookie sheet, or a baking sheet lined with baking paper or a silicone baking mat.

Press down centers with thumb (or, in my case I used the backside of a ½ Tsp measuring spoon.

Now, bake in a 180 C (350 F) oven for about 12 minutes, or until done.

Remove and cool completely before filling.

To make the filling, using a small bowl and fork, beat ¼ Cup butter until softened then slowly add powdered sugar and beat/whisk until fluffy.

Next, add the rum and mix well.

Spoon about ½ Tsp of filling into the centre of each cookie then sprinkle each with just a bit of nutmeg.

Chill the cookies until the filling is firm, then enjoy!

PISTACHIO COOKIES

Well, here's my second attempt at a mobile blog entry (myapologies for the lack of decent photography). ;o) I am planning another trip out to J&L's farm this weekend, so I wanted to bake some treats to bring along as I hate arriving anywhere empty-handed. I was just itching for an excuse to open up a new packet of pistachios so I looked all over for a decent looking recipe to try.

When I came upon this recipe, I just knew this was the one, as I had 2 boxes of my favourite American custard powder (Jello brand instant pudding - pistachio flavour) so I just had to try it out... I have never made cookies with any sort of custard powder before, but it sounded like it might be okay.

I do have to say though, that these are sort of a light & fluffy type cookie, not the typical crunchy, crumbly biscuit that so many Kiwis seem to prefer. Now, if you are keen to give this one a go, but cannot imagine where you'd begin to look for Jello pudding, you can talk to your local importers (like Davis Trading Company, for example), or purchase it through www.expatexpress.com. Either way, you should have access to the right stuff.

So...here we go!

INGREDIENTS:
1/2 Cup Butter (200 Gm)
1 Box Instant Pistachio Pudding Mix
1/2 Tsp Baking Soda
1 Cup Flour
1 Cup Chocolate Chips
1 Cup Pistachio Kernels

DIRECTIONS:
First, Preheat oven total 180 C/350 F.

In a medium bowl, cream the butter with the pudding mix.

Next, add in the egg and combine well.

Now, sift the flour & soda in and mix well.

Finally, add the chocolate chips and nuts and mix until well incorporated into the dough.

Roll into balls and flatten out onto a lined baking pan and bake at 180 C/350 F for about 10 minutes. Make sure to remove cookies before they begin to brown.

This will make about 2 dozen small Cookies...Mmm Enjoy!

TAMARILLO TART

Sorry I have been away for too long. Unlike some folks, I can't bring myself to blog at work whilst getting paid to do my job, so I just run out of time altogether. Here I thought I might try mobile blogging since it seems like I might be more apt to keep up this way. We shall see! :o)

In any case, tamarillos are a sort of tree tomato grown here in NZ and many other similar climates. They are similar in taste to a tomato...with a deep rich red colour and highly concentrated somewhat tart tomato flavour, which has most Kiwis using them more like a sour fruit and adding sugar, which is what I tried here.

This is a very simple recipe using only blanched, peeled, and sliced tamarillos and sugar on a round of puff pastry.

INGREDIENTS:

7 Lg Tamarillos, peeled & sliced
2 x 20 cm Rounds of Puff Pastry
1/2 Cup Sugar (more or less)

DIRECTIONS:
Preheat oven to 180 degrees C.

You simply boil a pot of water, add the fruit and allow them to cook just long enough to loosen the skins for peeling.

Lay the rounds of pastry onto a baking sheet lined with baking paper.

Cover each pastry round with a single layer of tamarillo slices, then sprinkle generously with sugar and bake 15-20 minutes.

I must admit that I wasn't sure about this one, but it was not bad... I will even have another piece! Not sure I'd make it for guests though...unless they were particularly keen.

That's all for now. Happy cooking!

Feijoa Cakes

FEIJOA CAKES

Hello again - long time no write! Well, I have been super busy, and I do have a few goodies to post, so I am back at the keyboard again. Okay, first off, my North American family & friends are going to be looking at this sideways asking, "what in tarnation is a feijoa?"...my Kiwi mates will be asking, "what is tarnation?" Hehe - anyway, here is the low down on the feijoa. They are everywhere right now and yet the groceries want nearly ten bucks a kilo for them right now - luckily, we knew someone with a fertile tree willing to share their spoils (no, not their spoiled!). The feijoa is also known at a Pineapple Guava or a Guavasteen (soft inside like mangosteens) and originated in South America (Brazil, Columbia, Argentina, etc.). The fruit pulp is a little gritty (a bit like guavas or like some pears can be) and they are sweet and tangy with an almost floral aroma of ester (methyl benzoate). Very tropical tasting in my humble opinion. The skin isn't really edible...or if you do eat it I suspect it wouldn't be very pleasant. Normally, people here cut them in half and eat the flesh inside with a spoon. However, the feijoa is also popularly sold and consumed in smoothies, baked goods and in chutneys (chutneys are like heavily spiced sort of chunky fruit and onion salsas or jams). That's about it for the educational portion of this post. Now on to the really cool stuff - baking feijoa cakes. If you are able to buy guavas in your local markets, then there is a distinct possibility that you could also find feijoas there too. They are cultivated in California and Louisiana among other areas of North America and, of course, they are everywhere right now in Australia and New Zealand. Now...into the kitchen, yes?... INGREDIENTS: ½ Cup Milk 2 Eggs 1 ¼ Cups White Sugar 1 ½ Cups Feijoas, peeled & mashed 1 Tsp Vanilla Essence/Extract 75 Gms (~5 Tbsp) Butter, softened 2 Cups Flour 1 Tsp Baking Powder 1 Tsp Baking Soda ½ Tsp Salt ½ Tsp Cinnamon DIRECTIONS: In a large bowl, combine the Milk, Eggs, Sugar, Feijoas, Vanilla and butter, then blend together with an immersion/stick blender (alternatively, use a food processor) until you have a smooth mixture. Set aside the fruit mixture, and in a second bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Now fold the dry ingredients into the fruit mixture about a cup at a time until all of it is well incorporated. You will have a thick and smooth batter. Scoop/pour the batter into a lined muffin tin or a greased/paper-lined 20cm cake tin. For muffins/cupcakes bake at 180°C for about 17 minutes or for a full-sized cake about 40 minutes. These cakes need no toppings, as the feijoa essence is very delicate, but a light and creamy, slightly flavoured vanilla and lemon icing is nice. It’s also good with plain unflavoured yogurt or a cream cheese frosting. I made a basic butter cream frosting with a few drops of vanilla essence and a few drops of lemon essence and it was yummy, but the feijoa can get lost with too much...you can still taste feijoa, but it’s no longer the “star of the show”.

Choose your own preference and enjoy!

TAPIOCA PUDDING

Dad’s Double Batch

Well, it’s Queen’s Birthday weekend and it appears the only folks working today are in retail. That’s right...one more Kiwi holiday to add to the (seemingly never-ending) list. Don’t get me wrong, it’s nice to have one more day with my family at home, and a short week at that, so I am not really complaining.

This recipe is a family favourite as far back as I can remember. My Dad always made double batches because it never lasted more than 24 hours (if even that long). Mom sometimes made peach cobbler to eat with it and we almost never waited until it was properly chilled before devouring it. I must admit though, I did have to ask Mom & Dad to send me some of the Minute Tapioca (made by Kraft), as the tapioca “down under” appears to be very large pearls akin to Sago (assuming there is truly a difference between sago and tapioca). The pearls here resemble the “bubbles” in Thai desserts and “bubble teas”.

In any case, this is a luxurious treat that certainly reminds me of home. I hope you enjoy it as well.

INGREDIENTS:

3 Eggs, separated
12 Tbsp Sugar (or half sugar, half Equal/Splenda)
6 Rounded Tbsp Minute Tapioca (small pearls)
4 Cups Milk
2 Tsp Vanilla


DIRECTIONS:

First, mix the tapioca, ½ of the sugar, milk, and egg yolks in a saucepan (do not use aluminum unless it is non-stick, make sure it is large enough as the mixture will increase in volume at the boil).

Next allow this mixture stand for 5-6 minutes and, whist waiting, beat the egg whites until stiff – slowly adding the remaining sugar.

Now place the tapioca mix over medium heat and stir constantly (trying to prevent sticking). Don't allow it to burn, but if it should burn a little be sure not to scrape it when you pour it out.

As it comes to a full boil it should start to thicken and rise. This thickening should take less than a minute after it boils.

Remove it from the heat and and pour just a little into the egg whites and stir in to temper them. Not too much or they will cook.

Whilst stirring, slowly fold the remaining mixture into the egg whites then, when fully incorporated, add the vanilla.

At this stage you can serve, cover and chill in individual servings if you have nice dishes to serve it in, otherwise, try to chill it in a large wide bowl for quicker temperature change.

I love this with peaches or strawberries, but just about any fruit with tapioca is a real treat!

Enjoy!

FRENCH ONION SOUP

Serves 4

This delicious recipe is one I adapted from one of my Dad’s family favourite dishes. He always made it with Gouda cheese and so this is how I like to make mine. Traditionally, I think Gruyere is the cheese used in most French Onion Soups, but I imagine a mix of these two might even be a nice option. Gruyere is a milder Swiss-style cheese on the slightly sweet & nutty side, whereas Gouda is a tangier and slightly drier/firmer cousin. Either way, choose what you prefer. I found some lovely Gouda this weekend at the Wellington Food Show, so we sampled it on our soup tonight! Mmmmm.... Wish my folks were here already to share in this one with us!

Despite the fact that this is “just a bowl of soup”...and a clear broth-like soup at that, it is actually quite filling. I was prepared to make some venison sausages or a veggie gratin type casserole to “help fill in the gaps” but, as fate would have it, this was our hockey practice and gymnastics day and I ran out of time. It was a good thing too – we were all quite well satisfied after polishing off this lovely rich meal.

Here we go...


INGREDIENTS:

5 Tbsp Butter
4-5 Med Onions (sweet onions, if you can get them), thinly sliced
½ Tsp Salt
2 Tsp Sugar
2 Cups Water
2 Cups Beef Jus, Stock, or Consommé
½ Tsp Thyme
2 Bay Leaves
2 Tbsp of Sherry Wine
2 Tbsp Cider Vinegar
1 Small Handful Parsley, finely chopped
*Sourdough or French Bread, 2 cm thick slices
*Gouda and/or Gruyere Cheese, thinly sliced or grated

*Amounts vary to individual tastes.


DIRECTIONS:

In a large stock pot, heat butter and sauté onions with salt and sugar over medium heat until they caramelize and begin to go golden brown.

Next, add water, jus/stock/consommé, thyme, bay leaves, sherry and vinegar before bringing this to a boil.

Reduce the heat and allow this to simmer over low-med heat for about 30 minutes (toss in the parsley after you turn the heat off and give it a good stir).

Whilst the pot is still simmering, toast a few slices of bread for the soup topping. One modification I have made, is that I cut the toast into bite-sized pieces to make it easier fit across the entire top of the dish and to make it easier to eat with molten hot cheese on top.

Now, spoon soup evenly into ovenproof bowls, adding the toasted bread on top (pushing it slightly into the soup).

Next, add cheese slices/sprinkle cheese over the toast to cover the tops of the soup bowls, then place them onto a baking tray.

Now you need to place the tray of filled soup bowls under the grill/broiler (med-high heat) to melt & brown the cheese for about 5 minutes or so or, until the cheese on top is bubbly and golden brown.

Serve immediately, with caution, as the soup bowls will be very hot.

Bon appetite!

CREAMY CHICKEN WITH CORNMEAL DUMPLINGS

Here’s a twist on the same old chicken & dumplings that will still be fairly easy – especially for anyone who works all day and needs to have a nice meal ready at the end of a hard day of work and perhaps shuttling kids to hockey, soccer, ballet, or gymnastics. Whew, I know I will try all sort of things in the crock pot slow cooker myself. It’s such a wonderful invention and irreplaceable kitchen tool.

As you may have read already, my normal chicken & dumpling recipe is a family favourite with flat noodle-like dumplings rather than lumpy dough balls. I am not a huge fan of gummy, gooey dumplings, so this recipe offers yet another option if you, like me, prefer a “pseudo noodle”.


CHICKEN STEW ~ INGREDIENTS:

2 Large Potatoes, cubed
2 Large carrots, sliced or chopped
1 Large Onion, chopped
2 Cloves Garlic, crushed
1 Tsp Thyme, dried is fine
1 KG (about 2 Lbs) Chicken Breasts and/or Thighs
3 Bay Leaves
1 Can Cream of Chicken Soup (I prefer Campbell’s brand)
1½ Cups Chicken Stock
*1 Tbsp Corn Starch/Flour
*¼ Cup Cold Water
*Salt & Pepper to taste

*Amounts vary to individual preferences; these will be added at the end of the cooking process.

DUMPLING ~ INGREDIENTS

¾ Cup Flour
½ Cup Cornmeal
2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Butter, melted
1 Egg
¼ Cup Milk

DIRECTIONS:

First, spray your crock pot with cooking spray and preheat on high for about 15 minutes.

Next, put all of the chopped veggies into the pot.

Rub the chicken pieces with the garlic and thyme and put them on top of the veggies followed by the bay leaves, soup, and chicken stock. Make sure to move the ingredients around in the pot to ensure some liquid gets to the bottom.

Adjust the heat to low and proceed to cook for 7-8 hours.
Now, about 1 hour before dinnertime, switch the heat to high and mix the water & corn flour together well before adding it to the pot and stirring to combine.

Season to taste with salt & pepper

About 30 minutes later, mix the dry ingredients for the dumplings together in a medium bowl.

In a smaller vessel, mix the wet ingredients together and then add them to the flour mixture and stir just enough to mix.

Drop small flattened spoonfuls of the dough into the pot one at a time, being careful not to allow them to stick together. (Makes about 30 or so small blobs, more or less) You may decide not to use all of the dough, and that's okay. Do NOT stir!

Cover the pot again and leave on high setting for about 25-30 minutes to cook.

This dish can be served up in a number of ways. Since you already have dumplings, rice or noodles might be a little starch overkill, but some nice steamed veggies or fresh salad might be a nicely balanced choice.

Bon appetite!

AMERICAN BROWNIES

One thing I have noticed here in New Zealand is that there is a huge cafe culture. Unfortunately though, in my opinion, there are too many cafes and not enough fresh and tasty menu items. Many of the almost innumerable number of cakes, slices, tarts, and biscuits are quite dry, floury, and under flavoured. The names sound great; poppy seed lemon cake, raspberry tartlets, and even brownies. How can you get brownies wrong??? Well, most of them do! As a matter of fact, I have yet to taste a decent brownie down under that didn’t come from my kitchen (or my neighbour's). How’s that for modesty, eh? Hehe...

Brownies are one of those really quick & easy treats, but yet somehow they either skimp on ingredients or try to “make it their own” and manage to truly kill the essence of what a brownie is supposed to be. Brownies should be almost crunchy on the outside, but very moist and nearly chewy inside. They can be made with or without nuts, chocolate chips, or marshmallows, but the key is that they CANNOT be dry and crumbly – dry and crumbly NOT a brownie make, folks! There are even caramel or peanut butter swirl brownies that are incredible and so easy to make really.

So, in the interest of offering a truly lovely chocolate treat that can be modified in any number of ways dependent on one’s tastes...I give you here, the authentic/unadulterated American Brownie!


INGREDIENTS:

*1 Tbsp Flour
*1 Tbsp Coca Powder
¼ Cup Butter
6 Tbsp Cocoa (unsweetened baking cocoa powder)
1 Cup Sugar
2 Eggs
1 Tsp Vanilla
1/3 Cup Flour
¼ Tsp Salt
**Roughly 1 Cup of nuts or other additives, optional
*Mix together to dust the baking dish
**Amounts vary to individual tastes.


DIRECTIONS:

Preheat the oven to about 160°C (325°F).

Spray cooking oil on a small shallow baking dish (approx 6 x 10 inch or so – small casserole dish) and dust the bottom and sides with a combination of a Tbsp each of flour and cocoa powder (mixed).

Melt the butter and combine it well with the remaining cocoa powder in a medium bowl.

Now, add the sugar, eggs, vanilla, remaining flour and the salt and combine together well. The batter will be quite thick – this is perfect!

This is the stage where you add in the nuts, chocolate chips, or whatever you want in your brownies. Traditionally Americans usually go for walnuts, peanuts, or more chocolate! Personally, I like mine plain or maybe with pistachios or peanuts.

Next, pour the batter into the baking dish (as evenly as possible – but don’t try to smooth it as the batter will spread and even out on it's own). The brownies should not be too deep as the middle will "puff up" and it will take longer to cook...about 1.5-2 cm is about how deep the batter should end up - we aren't making chocolate cake here.

Cook for about 35 minutes or until a toothpick/skewer comes out clean.

We like to serve them slightly warm with vanilla ice cream on top...or just eat them as they are.

Enjoy!

GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS
AND SPICY SALAD WRAP

(Serves 4)

I decided to try a new recipe last night for my brother & sister-in-law. We had invited them out for dinner and games for a bit of weekend family fun and we certainly had a blast. This was a recipe I borrowed from one Jamie Oliver as I had just seen him do this one on the Food Channel recently. I could almost smell it through the television, it looked THAT good! Now, I am not normally a huge lamb fan, but I am learning some fascinating new ways to prepare the different cuts and I have to say that it is growing on me…in a good way.

Living in New Zealand, one must learn how to cook lamb as it does represent a significant proportion of our national exports. Everyone raves about how great New Zealand Lamb is from Mr. Alton Brown or Jamie Oliver, to the average Kiwi cook down under. I even think a few Aussies will admit that our lamb is of exceptional quality…then again, they may try to claim they originally brought the sheep here in the beginning. Hehe.

Seriously though, this recipe is one that I just couldn’t resist trying and it will, in fact, make it into my book of favourites. I believe this combination would also work well with pork or beef too, so don't write it off just because you can't get lamb mince or you might not be fond of the way lamb tastes. Trust me - this one doesn't have a pungent "lamb/lanolin" odour. Here we go…


INGREDIENTS:

500 Gms trimmed shoulder or neck fillet of ground lamb mince
2 Tbsp Thyme
1 Tbsp Chilli Powder
1 Tbsp Ground Cumin
4 Tbsp Sumac, or finely grated zest of 1 lemon
*Sea Salt and Ground Black Pepper
1 Handful Pistachios, shelled & roughly chopped
4-5 Cups Mixed Salad Leaves, washed, spun dry and shredded
1 Large Carrot, grated
1 Small Bunch Fresh Mint Leaves
1 Red Onion, peeled and very finely sliced
1 Lemon
1 Bunch Parsley
*Extra Virgin Olive Oil
4 Large Flatbreads or Tortilla Wraps
4 Tbsp Natural Yoghurt or Tzatziki

*Amounts vary to individual tastes.

DIRECTIONS:

Preheat oven grill/broiler or BBQ. If you are cooking indoors, use the highest heat available.

Combine the minced lamb with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios.

Divide the meat into four equal pieces and get yourself four skewers and shape the meat around and along each skewer, leaving little indents in the meat with your fingers as you go – this will give it a better texture when cooked (according to Mr. Jaime Oliver).

Now, in one bowl, mix the salad leaves, grated carrot, mint and parsley.

In another bowl, combine the sliced onion with a pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion – another Jaime Oliver tip).

Now, grill the kebabs until nicely golden on all sides. This is about 20-25 minutes total…turning once or twice during the cooking process.

Next, dress your salad with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Meanwhile, warm your flatbreads for about 30 seconds each side on a skillet or griddle pan, then divide between plates and top each with some dressed salad leaves and onion.

When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up on top of the salad in your wraps.


We topped ours with a bit of natural yogurt tzatziki sauce (cucumber, mint & garlic with yogurt) before sprinkling with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.

I think Mr. Oliver also drizzled his with a bit of EVOO at the end, but we didn’t and it was still a gorgeous treat!!! I think I may be becoming a lamb convert. After eating chicken and beef as our primary sources of protein most of my life, I am discovering some brilliant new options that stray a bit from my traditional comfort zone. Yea!

FETA CHEESE SOUFFLÉ

A few days ago I decided to try something totally new for me – soufflés. I had never tried them before, but I can certainly see how one could get carried away experimenting with them. They are a bit rich, but very light and just the right tangy cheese flavour to satisfy... I have to say too, that these were much easier to make than I had originally anticipated. They took about 35 minutes, more or less, from start to finish.

I recently saw an episode of Iron Chef America where the secret ingredient was ham...the challenger made a twice baked ham soufflé and it looked REALLY good. My soufflés aren’t quite that sophisticated or fancy, and they are only once-baked, but they were quite tasty. I didn’t need my "Plan B" after all! Hehe.

My own humble opinion of this particular recipe is that the pepper and the cheese in the soufflé were really complimented well by the creamed spinach sauce that I made for a side. This was inspired by a tiny cookbook “The Fast Egg” that I recently acquired from a local book shop. I thought it might have some interesting new ideas and I was in need of a bit of inspiration lately.

Anyway, now that I have the gist of it, I think I can come up with a few new flavour combinations to impress lunch or dinner guests in the future. So long as the experimental creations turn out as nicely as these did, I will be more than happy. So...watch this space for future soufflé ideas.

INGREDIENTS:

Cooking Oil Spray
¼ Cup Bread Crumbs
30 Gm (2 Tbsp) Butter
2 Tbsp Flour
1 Cup Milk
4 Eggs, separated
¼ Tsp Cayenne Pepper
150 Firm Feta Cheese, crumbled


DIRECTIONS:

First, preheat the oven to 200° C/400° F.

Next, spray your soufflé dishes (6 one-cup capacity dishes or 3 two-cup capacity dishes or mugs), with cooking spray and coat in bread crumbs then place them onto a cooking tray.

Make a roux by melting your butter in a small saucepan and adding the flour to cook for a minute or so.

Once the roux paste is ready, add the milk and bring to a gentle boil just briefly and remove it from the heat once it has thickened.

Pour this hot mixture into a large bowl and quickly stir in the egg yolks (barely beaten), the pepper, and the cheese – allowing it to cool for approximately 5 minutes.

Meanwhile, beat the egg whites until soft peaks form. (You can add a tiny amount of cream of tartar or white vinegar to stabilize the whites if you wish).

Next, you gently fold the whites into the yolks mixture in two batches.

Now, divide the mixture amongst your prepared soufflé dishes and bake about 15 minutes or until they are puffed and lightly browned on the tops.

I served mine with a creamed spinach sauce that was a fantastic compliment to the slightly spicy and cheesy soufflés.

Here’s how:


INGREDIENTS:

1 Cup Baby Spinach Leaves, wilted (steamed, boiled, micro waved, etc.)
(Alternatively, thaw out a half cup or so of frozen spinach)
⅔ Cup Cream or Evaporated Milk
*Salt

*Amounts vary to individual tastes


DIRECTIONS:

To make a quick creamed spinach sauce, just steam a good bunch of fresh leaves or thaw out a portion of frozen spinach so that you have about a half to a cup of wilted leaves, give or take.

Blend or otherwise puree the leaves whilst slowly adding the cream/milk and return this mixture to heat in a small saucepan. Add a bit of water or regular milk if the consistency is too thick for your liking.

Heat until warmed through and salt to taste.

Bon appetite!

REESES PIECES COOKIES

One flavour from home that I sometimes miss down here in Kiwiland is the Reeses brand peanut butter flavoured treats. I have found though, that both the Reeses Pieces and the Peanut Butter Cups (chocolate covered peanut butter) are both available at Kmart and sometimes at Woolworths. Yes, I do check out the local Kmart once in a while...it is one of the few places I can find certain American items that I like.

The Kiwis and Aussies are always commenting on the American love affair with peanut butter and even my loving husband cannot bring himself to eat it with jam (jelly to my American mates). When they see TV programs talking about the "peanut butter and jelly sandwich" they literally cringe...I can actually understand that one now, because "jelly" here is "Jell-O" to us 'Yankee Doodles'. Yes, I am referring to the gelatanous quivery, wiggly, jiggly, semi-solid food stuff that I never could stand the texture of in my mouth. Luckily, our daughter doesn't care much for it either, so I am pardoned from having to make any of the horrible concoction myself!

This cookie/biscuit recipe is loosely based on the Mrs. Fields chocolate chip recipe (from the good ‘ole homeland) with a few little adjustments to suit the Kiwi kitchen. I assisted my daughter in making this batch, so I will give her the credit for this post. ;o)

Here we go...

INGREDIENTS:

2½ Cups Flour
½ Tsp Baking Soda
¼ Tsp Salt
1 Cup Brown Sugar, firmly packed
½ Cup Molasses
1 Cup Butter, softened
2 Eggs
2 Tsp Vanilla Essence/Extract
2 Cups Reeses Pieces Candy

DIRECTIONS:

Preheat the oven to 150° F/300° C.

First, combine the flour, soda, and salt in a medium bowl.

Next, cream the sugars, molasses and butter together in a large bowl. Blend these together until it forms a thick and grainy paste.

Now, add the eggs and vanilla to the creamed sugar mixture. Blend well with an electric mixer until it starts to get fluffy.

Slowly add about a half cup to a cup at a time of the flour mixture into the wet mixture and thoroughly combine before adding the Reeses Pieces. Be careful not to overmix.

Once the cookie dough is ready, drop rounded spoonfuls onto a silicone baking mat or non-stick baking tray about 2 inches apart from each other and bake for about 20-25 minutes until golden brown.

Once cooked, transfer them immediately to a cooling rack or other cool surface for a few minutes before tucking in.

Enjoy!

SWEDE (RUTABAGA) IN CREAM

The first time I purchased “swedes” here in New Zealand, I was asked by the gentleman at the checkout counter, “How do you eat those?...I thought they were only good fodder for the cows and horses.” I was a little astonished, actually, as I had used them in soups, and stews (as rutabagas) in the States. I had also eaten them mashed along with potatoes at holiday time when visiting friends. It was interesting to see that even with the Kiwi ingenuity and general “green” attitude so prolific ‘down under’, that they would have overlooked such a versatile veg that is so inexpensive to buy, healthy, and downright tasty.

The stereotypical Kiwi will proudly value their resourcefulness and green thumbs. They try to save the planet, save the whales, and hang their clothes on a line in the garden to save electricity rather than using the dryer in their laundry (apparently dryers are only for rainy days and Americans – hehe). So, how is it that the poor swede has been overlooked as a good source of nutrition – especially in such a challenging economic era...where a block of cheese can cost, at it's worst, about NZ $10-12 and a dozen eggs or a loaf of bread can easily be over NZ $5-6???

Well, no matter the reason, I will introduce a few ways to bring this poor little root to the forefront again and give people a few options to try and really enjoy this ‘darlin’ for what it can be.

Here is the first, but certainly not the last, recipe for the swede.

INGREDIENTS:

1 Swede (Rutabaga), approx 1.5 kg (3 Lbs)
2 Tsp Salt
1 Cup Cream
1 Tbsp Flour
1 Tsp Sugar
*Pepper, to taste
1 Tbsp Parsley, finely chopped

*Amounts vary to individual tastes.

DIRECTIONS:

The first thing to do, is to cut up and boil the swede/rutabaga. They are tough, so the easiest way is to quarter them before peeling with a vegetable peeler, then cut it into bite-sized cubes before carefully dropping them into boiling salted water about 1 inch deep. Use about 1 teaspoon of the salt in this water.

Boil the swede/rutabaga for about 15-20 minutes or, until fork tender (much like boiling potatoes).
Move your oven rack to a position about 6 inches from the top and preheat your oven grill (broiler).

Next, drain the pieces well, and then return them to the saucepan.

In a separate bowl or mug, combine the cream, remaining salt, flour, sugar and pepper before pouring it over the swede/rutabaga in the saucepan and cooking over low heat for about 15 minutes, stirring occasionally, to thicken slightly and heat completely.

Now turn this mixture out into a shallow baking dish and place into the oven under the grill/broiler to brown slightly. The cream will puff slightly and turn a golden brown.

Once it has been removed from the grill/broiler, sprinkle with the parsley and serve immediately.

This is a lovely alternative (lo-carb option) to potatoes as a side dish as well!

Bon appetite!

MARMITE CHICKEN WITH BACON

For some reason, last week I was watching The People’s Cookbook on UKTV and this cute little old lady, Flossie Squires, came on. Now, I probably need to explain what this show is all about. Well, here is the abbreviated summary...there are two professional chefs who choose recipes sent in by viewers. These chefs each choose one viewer’s recipes (usually a main and a dessert each), and then bring in the people who sent the recipes to demonstrate and cook them together. The idea is that the chefs are competing against each other and cook the recipes for a panel of judges (ordinary people like you or me) and whichever recipes are chosen, will eventually be added to The People’s Cookbook when it is published.

Now, going back to the cute little old lady, Flossie (what a great name too!). Well, her recipe for a main was quite simple really. It was basically a roasted chicken...with a twist though. She stuffed her chicken with lemon wedges and herbs, saving two wedges at the end to cram under the wings...then she smeared Marmite all over the chicken before covering it in bacon.

I know – my American friends are saying, “what the hell is Marmite?” Marmite is the Kiwi/British version of Vegemite and it is a very pungent yeast spread that Kiwis, Aussies, and Brits like to use for making sandwiches with or to spread (very sparingly) on toast. It is also good, in moderation as a soup stock flavouring as well. I know I had seen Marmite (and Vegemite) in American groceries on the west coast, so I know it is available if you want to give this recipe a try. (Otherwise, perhaps I can “hook you up” with some...) The folks out here don’t get the American fascination with peanut butter, yet this yeast spread stuff is far more potent than any peanut butter I have ever come across. So – remember to use it sparingly if you plan on eating it straight or adding it to your soups!!!

Anyway, I have changed the recipe just a little, but it was absolutely fantastic and the whole house smelled gorgeous!!! We have a lemon tree in our garden, but I wanted to try this with an orange because I find that lemons are pretty strong when used with chicken. Oranges seem to lend a little citrus without overpowering the other flavours like lemons sometimes can. This recipe is certainly a must try if you like roasted chicken and/or bacon. I have to say also, that no salt is needed due to the saltiness of both the spread and the bacon, so really, garlic and pepper are the only seasonings required! Let’s get this started!


INGREDIENTS:

1 Roasting Chicken (I think mine was about 2 kg, that’s roughly 4-5 Lbs)
1 Large Orange
2-3 Tbsp Marmite or Vegemite (not much flavour variation between the two, really)
2-3 Cloves Garlic, crushed
1 Tsp Black Pepper (more or less)
200-300 Gm Streaky Bacon (about 8 strips or so of American-style Bacon)
½ Cup Chicken or Vegetable Stock


DIRECTIONS:

Preheat your oven to 190° C (375° F).

First cut your orange into several wedges and squeeze just a little juice into a small bowl (perhaps a teaspoon or less – only to help thin the marmite a bit)

Next, add the marmite and garlic then mix thoroughly together.

Now, rinse and pat dry the chicken before sprinkling a bit of pepper inside, and then stuffing all but 2 small wedges of the orange in too.

Next, you will spread the garlicky marmite mixture all over the chicken – top, bottom, sides – before placing the chicken, breast side up, in a shallow roasting dish.

Now, tuck the last two thin orange wedges under the wings before covering the chicken with bacon rashers.

Lastly, you pour the stock (or water, if you don’t have stock) into the bottom of the pan and cook the chicken for about 20 minutes per 500 Gm (per pound) or until the internal temperature is 82° C (180° F).




The bacon can be removed after the first hour if you desire. I cooked my chicken for 2 hours and left the bacon on. It was moist, tender and absolutely fantastic! Now...if you want gravy, you can pour the pan juices into a small saucepan and heat to a boil, and then add a bit of corn flour (corn starch) pre-mixed with either cold milk or cold water to thicken it. Season if desired, and voila!

I par-boiled then roasted potatoes and carrots to accompany our chicken, but you can fix whatever you like as a side accompaniment.

Good health and enjoy!

ROASTED SOUTHERN-STYLE PORK TENDERLOIN

Well, winter is coming...we can all feel it now and I am reluctantly putting my summer clothes, swimming togs, and sandals away and pulling out the warmer jerseys, gloves and coats. I have even draped a scarf or two on my coat rack for easy access in the weeks to come. Although this may be a depressing time for some, I quite enjoy the winter here as it lends so many opportunities for really hearty meals and lovely aromas from the oven cutting through the crisp air.

An absolute MUST TRY if you like lean pork is this genuine American, southern-inspired, makes your mouth water, tenderloin recipe. Even with a touch of seasonal allergies flaring up, I could still smell the wonderful aromas from this one wafting from my oven. I was drooling long before the meat ever made it out of the oven! This is a seasoning combination that I have mucked around with a bit and I think this is perhaps as good as it gets.

Even though I am using (Mexican) chilli powder, it is not “hot”. If you think you’d prefer a bit of bite, you might try adding a hint of cayenne to this mix, but it is very flavoursome just the way I have written it below. The measurements are more “best guess” really and any leftover spice mix was added to a wild rice pilaf cooked in beef broth, which was nice as well.

In any case, let’s get down to it, shall we?

INGREDIENTS:

500 Gms (1 Lb) Pork Tenderloin
¼ Cup (more or less) Olive Oil
2 Tsp Cumin
1 Tsp Chilli Powder
2 Tsp Garlic Powder
1 Tsp Onion Powder
½ Tsp Thyme
1 Pinch Allspice
2-3 Bay Leaves, finely crushed
½ Tsp Oregano
*Sea Salt
½ Cup Dry White Wine
½ Cup Chicken broth

*Amounts vary to individual tastes.

DIRECTIONS:

Preheat oven to about 220° C (425 ° F).

Line your baking dish or roasting pan with stalks of celery and/or carrots to use as a rack to keep the meat from submerging in the pan juices whilst cooking. (A cool trick I think I learned from Alton Brown.)

First, trim any thick fat if necessary and rinse/dry meat before rubbing with oil and placing into a shallow baking dish or roasting pan.

Mix spices together in a small bowl and rub them over the oiled meat evenly – top, sides and bottom.

Next, pour wine and broth into the bottom of the pan.

Now, put the pan into the oven to roast for about 25 minutes or until the internal temperature of the meat is between 65 and 70° C (150 and 155° F).

Remember to tent the meat with foil and leave it to rest 5-10 minutes before slicing and serving.

Also, the pan juices can be used to make thin gravy if desired, or simply used as-is to spoon over the meat. This is a nice dish to have with mashed swedes in cream (rutabagas for my fellow Yankees out there) and/or with rice and steamed veggies.

Enjoy!

SWEET & SOUR PORK

WITH SOMEN NOODLES

In our household, I try not to make too many beef or lamb dishes on account of the health and nutrition issues constantly being reported as risk factors associated with red meat. Instead, we eat quite a bit of chicken, pork and seafood. Yes, on occasion I need to have a steak or make a meatloaf with beef mince, but overall the red meat is more of an occasional treat rather than an everyday main meal.

Limiting any one thing in your diet can present challenges, such as; what to use as a satisfying substitute, how to season and flavour it, how to cook it and, of course, what to eat with it. I sometimes find myself fixing the same old pork roast or the same old sesame chicken and have to stop and think about what other options I have. Usually, the options are limited to what happens to live in the pantry at the time but more, and more often I find that I am actually planning things in advance (shocking, I know) because I have little precious time to do it after 3 o’clock when my darling daughter is off school. Usually, I am racing home for clothing changes and off to the activity of the day...swimming, dance class, gymnastics, whatever - home again just in time to cook dinner.

In this instance, I had found that I was making my same old stand-by sweet & sour sauce for chicken or pork and decided this time was going to be different. Rather than using the old pineapple juice and vinegar method, I tried a distinctively more flavoursome combination that turned out to be quite lovely (even if I do say so myself). Even my finicky daughter devoured her supper, so I must have done something right! One of the keys to getting more flavour into the meat is to marinate for at least an hour – overnight is even better!

So, here we go...

INGREDIENTS:

2 Cloves Garlic, crushed
2 Tbsp Sweet Thai Chilli Sauce
(or one chilli, deseeded and finely diced)
1 Tsp Ginger, crushed
½ Cup Plum Sauce
½ Cup Hoisin Sauce
1 Tsp Chinese Five Spice Powder
700 Gms ~ (about 1 ½ Lbs) Lean Pork, cut into strips or medallions
1 Tbsp Rice Bran Oil
2 Bundles of Somen Rice Noodles
2 Cups Vegetables, diced or julienned for stir fry
(I used carrots, sweet peppers, onion and scallions, but
baby corn, snow peas and cabbage are all great options too!)


DIRECTIONS:

First, combine the garlic, chilli sauce, ginger, plum and Hoisin sauces, and Chinese five spice in a small bowl and mix well.

Next, marinate the pork in this sauce mixture for at least an hour before proceeding to the next step.

Once the meats has marinated, heat the oil in a good sized pan and begin cooking the pork in batches. This will allow the meat to cook thoroughly and, keeps the pan temperature from dropping too low when you add the meat. Use cooking spray in between batches if necessary.

Meanwhile, boil a pot of salted water for the noodles (which only take 2 minutes to cook fully).

Now, remove all of the meat and stir fry your vegetables for about 2 minutes before adding the pork back in.

Cook your noodles while stir frying the veggies and then serve the pork and veggie mixture with the noodles.

Just one more quick & easy recipe that is very tasty even for finicky little ones. This would also be great with chicken, lamb or even beef, if you prefer.

Enjoy!