Teriyaki Glazed Pork

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Ingredients

Serves 2

500g Pork Scotch Fillet (cubed)
100g Spinach Leaves
200g Long Grain Rice
200mL Water
Sliced Spring Onion (for Garnish)   **Slice on a long angle for added flair
2 Large Eggs (at room temperature)

Teriyaki Glaze
250mL Soy Sauce
200mL Cooking Sake
200mL Mirin
50g Brown Sugar

Method

  1. Put a heavy-based frypan on the highest heat setting your stovetop will allow (for electric, Gas stoves set to Mid-High), and let it heat right up (continue with the other steps while this is happening, as this is for the pork and final stages)
  2. Place the rice and water in a small pot and leave covered, allowing to come to the boil and sit for 3 minutes before reducing to a simmer.
  3. In a third pot, add the ingredients for the glaze together and cook over a medium heat, stirring until all of the sugar has dissolved. Remove from heat and pour into a container, setting aside to cool slightly.
  4. Rinse the glazing pot out well and fill with enough water to boil your two eggs. Remember, adding cold eggs to boiling water runs the risk of cracking your eggs, so it’s important to let your eggs come to room temperature to be on the safe side.
    (~9-10 minutes for hard boiled eggs)
  5. Add your spinach to your scorching hot frypan along with two tablespoons of your teriyaki glaze mix until the Spinach has wilted (This should only take about 20 seconds) and place to the side of your serving bowl.
    (This can be allowed to cool down as it will have hot pork, rice and glaze poured over it soon enough)
  6. Add a tablespoon of vegetable oil to the frypan and reduce the stovetop to a medium-high heat, adding your pork and turning quickly so as not to get too much colour on the meat. When it is cooked to the rare stage, pour in 3/4 of your glaze, turning the pork through the now bubbling liquid. (This is the important stage, as you don’t want to overcook your pork!)
  7. Cooking time will depend on your cube sizes, so just keep checking it as it cooks. It is time to remove the pork (leaving the bubbling glaze in the pan) when it is slightly pink in the middle (as this will continue cooking from the residual heat).
  8. Let the glaze continue thickening while you place the rice (which should be ready by now) next to the Spinach.
  9. Slice your spring onion and toss with the cooked pork, placing on top of the rice.
  10. When you’re ready to eat and the glaze is a thick, syrupy consistency, pour all over the dish, adding a split egg per bowl and serve immediately.
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B’stilla

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B’stilla is a Moroccan dish that strives to maintain that perfect balance between sweet and savoury. An exotic twist to breakfast or a midday snack, this dish does take a little preparation – though as with most good things – it is well worth it.

 

What You Will Need

200g Dried Apricots (Sliced and soaked)

3-4 Chicken Breasts (Minced)

1 Brown Onion

1/2 tspn Ginger

Pinch of Saffron (Soaked in 50ml water)

1/2 tspn Cinnamon

1/2 tspn All-Spice

7-8 Eggs

1 Tbsp Chopped Parsley

Melted Butter

Almond Meal

Filo Pastry

Caster Sugar

 

Method

1) Sauté the chicken and Onion with Ginger & Saffron in butter.

2) Add Cinnamon, All-Spice, Parsley, Saffron (water included) & Apricots (water excluded)

3) Remove from heat and allow to cool to the touch

4) Add beaten eggs and season.

5) Fill a separate container with almond meal (two generous handfuls), 1 Tbsp cinnamon & 1 Tbsp Caster Sugar.

(This will vary to taste but your aim is to find a happy medium between the ingredients that is not overly savoury or sweet). 

6) Take a baking tray and line with 4 layers of Filo, allowing each side to hang well over the edge of the tray. This will be the top of the pie.
(Filo pastry should not be stacked perpendicular. Instead, each individual layer should have its own side of the tray to hang)

NB: Time is of the essence from the moment you take the Filo pastry out of its plastic as it will dry incredibly fast.

7) Place a single layer of filo over the four already placed and lightly spoon a small amount of the mixture onto the base, making sure to not overload it as the final result will be wet and sloppy.

8)  Fold the layer of filo back over the chicken mix and brush with melted butter before sprinkling half a handful of the almond meal mix across, pressing down lightly to pack the ingredients down. Repeat until you have 6 layers of filo remaining.

9) To finish the dish place the remaining filo pieces on the top before folding the original four layers over, thus closing the sides of the dish. Give the finished product a generous brush of butter before placing in the oven at 180 degrees C for approx 30 mins. (Until filo is golden)

10) Allow to cool. Then, place a chopping board on top of the tray and turn upside down so the B’stilla comes out. Finish cooking on a wire rack in the oven for 10 mins until it is golden all over.

Vichyssoise

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Vichyssoise. One of my favourite soups (Followed closely by a legit Pea-&-Ham).

A potato and leek soup that is served chilled is an excellent addition to hot weather, or as an appetiser at a dinner party.

Vichyssoise (Pronounced Vishy-Swarz) is ridiculously easy to make when how tasty the final product is, is taken into consideration.

Being my second post I will warn you immediately that I am a Larousse-Whore, meaning that in most of my posts I will reference the book. This is not a personal preference however, as this book is over 80 years old and is still regarded as the Bible of Cooking.

I took the recipe straight from Larousse and my very first attempt came out soup-erbly. (Yeah that just happened. *ahem* movingrightalong)

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