Sweet and Sour Pork

Batter for pork is as follows - This is Gluten free batter

1 kilo of pork pieces,  I think pork shoulder is best as it has a little bit of fat which makes it more tender.
4 egg yolks
1/4 cup of tamari sauce or soy sauce (won't be gluten free if you use regular soy sauce)
1tablespoon of sesame oil
3 tablespoons of cornflour

Using your hands mix together and marinade for at least 2 hours

Deep fry  on medium heat in batches until golden.  I use my wok as it works perfectly and uses less oil.
Do not over cook.

I put the cooked pork pieces on paper towel and put in the oven on a low heat until  all the pork has been deep fried.  It will still keep on cooking while in the oven so that is why not to over do  it in the wok.

 Meanwhile you can prepare the pickled vegetables while the pork is marinading.

Pickling mixture

Combine 1/2 cup of rice wine vinegar, 2 tablespoons of sugar and 1tsp of salt and about 1 tablespoon of fresh ginger.  Mix until dissolved.

Use 3 peppers,  I used 2 red and 1 yellow, use whatever you like.
1/2 cucumber - Peel leaving just a tiny bit of the skin just to add some flashes of dark green.  Then cut in 1/2 lengthways and remove the seeds.
Julienne the peppers and (remove the membrane) and the cucumber into matchsticks.
Add to the pickling mixture and let marinade and pickle away.  An hour is plenty of time.  Just remember to move them around so they all get a coating and soak in the vinegar.

Sweet and sour sauce is as follows

1/4 cup sugar
1/2 cup pineapple juice
2 tablespoons of tomato sauce or ketchup
1/4 cup fo rice vinegar
1 tablespoon of tamari sauce
1 tablespoon cornflour

Put all the ingredients in a pot and mix together until all the cornflour has dissolved.
When you are ready to use and pour onto the pork just gently heat until the sauce has thickened and is hot.
Assemble by putting white rice down first, then add the pork the sauce and finally the drained pickled vegetables.  Yum Yum

Kransky sausage rolls

I made these sausage rolls at my daughter's request for her 13th birthday party.  These were some of the leftovers.  These are an old favourite that the entire extended family enjoys courtesy of my sister in law Sarah.  We have all made them over the years.

These are beer kransky  sausages that I buy at 'Farro's.  I like that they are long, almost the exact length of the pre prepared puff pastry.  I divide 1 square of puff pastry into 3 equal lengths and then roll each kransky in each piece and seal it together.  You can do this stage well in advance and cook later.  Just make sure the pastry rolls don't touch one another or use gladwrap.

Cut up each roll into 4 pieces and brush with egg wash.

Bake in the oven at 180 degrees for about 20-30 mins.  Check half way through.  You might have to turn them over for even browning.  I had to.
I usually serve them with some nice homemade tomato chutney but i didn't have any so sweet chillie sauce had to do.

Chicken,wine and parsley stew

First of all joint a whole chicken or use any form of chicken pieces, as long as it has bones in it.

Add some olive oil and some butter to the medium heat pan and gently brown all surfaces of the chicken.    The skin provides the flavour.  Add some salt as well.  When golden remove from the pan.  It doesn't matter if the chicken isn't cooked through as it goes back into the pan later.

Chop up 2 medium onions, 2 cloves of garlic and a tablespoon of capers and saute on low heat in the same pan as the chicken was cooked in.  When the onions just start to catch on the bottom of the pan add about a quarter cup of white wine.  It should sizzle and deglaze all the good bits off.  I used some chardonnay that was opened in the fridge.  Put the chicken back into the pan along with a 3/4 cup of chicken stock or water that has 1 heaped tsp of cornflour added to it.

Put the lid on the pan and gentle simmer till the chicken is cooked through, about 15mins and a nice onion gravy has formed.  Chop up a good handful of parley and throw it on the top before serving.  I like the flavour of regular curly parsley for this dish.
Serve with creamy mashed potatoes.

Finn's Lunch - Chicken balls and vegetables

Finn's lunch today was the left over chicken mince that I used for spring rolls that were made for my daughter's 13th birthday party yesterday.  I had hoped to have taken some photos but I was to busy to stop.  Feeding 12 hungry girls is a task.

Basically all it is, is chicken mince and a small amount of grated garlic (using my plane) and some salt.  Roll into balls and coat in cornflour and then shallow fry.  Really simple.  The cornflour provides a lovely golden colour and a slight crispness.

Served with the usual sticky rice and sweet soy sauce.  The vegetables are steamed broccoli and cauliflower with and added sprinkle of sesame seeds.

Roast Lamb

This is my husbands favourite dinner and a dinner he cooks well.  We probably have roast lamb once a week.

Sea salt, olive oil and rosemary are essential for tasty lamb.

Roast potatoes that have been parboiled and carrots are the perfect accompaniment.

Chris likes to roasts the meat and the vegetables in separate pans.

Basting through the cooking makes for succulent lamb.  Cook at 180 degrees C till thermometer reads 63 degrees C for medium rare.

This is  another roast dinner we had.  This is a boneless leg of lamb.  This has been cooked rarer, which I prefer.

Roast potatoes are always there, this time with cauliflower as well.

This piece of butterflied lamb was marinated before cooking in

2 Tablespoons of olive oil
1-2 cloves of garlic crushed
1 tsp smoked sweet paprika
1 tsp ground cumin
1 tsp ground coriander
zest of lemon
1 Tablespoon of fresh chopped coriander
Salt and pepper

Here is a guide for achieving the right internal meat temperatures:

Beef, Lamb and Veal

Rare                    60C (140F)
Medium Rare      63C (145F)
Medium              71C  (160F)
Well Done          77C (170F)

The green that was...

Autumn is really here now and the green in my garden is disappearing.  Thought I'd post these photos before they all go entirely.

The Kaffir lime tree though small will be around all winter.

The flax will thrive over the damp winter.

The lettuces are massive and have bolted already.  Can still use the leaves though.

The basil doesn't look like this anymore.

The coriander has gone to seed.  But it has produced pretty flowers that you can use for cooking or garnish.

These are Macadamia nuts hanging over the fence from the neighbours.

These herbs have all gone.

The Nastursiums have grown out of control, even managed to sport a few flowers.

The rocket is doing really well.  I can grow this all year round.  It is in a concrete trough and is sheltered under the eaves of the sunniest side of the house.

The giant Lily has now come inside, as it's getting a little to chilly overnight.  It also has got a lot bigger.

It has even unfurled a lovely flower.

BLT -Bacon, lettuce, tomato

This is what I had for my breakfast this morning and it was so delicious I had to stop eating and take a photo.  The bite marks are on the other side.  You just can't beat the bacon, tomato, lettuce and don't forget the mayo, combo.  Never ceases to amaze me just how simple and yummy this is.  The only thing that could top this sandwich would if it had some avocado in it as well.  Good bread is essential.  Crunchy but soft.

It tastes even  better when you know the lettuce has come from your garden and the tomatoes are pick your own.