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Pork and cabbage gyoza

8 Oct

pork and cabbage gyoza

Gyoza are a family favourite, and the four of us can easily get through a large panful for dinner.

They are both steamed and pan-fried, resulting in a juicy interior, silky soft sides and a crisp, golden bottom.

I usually go with the classic pork and cabbage filling, but they are also very good with minced raw prawn substituted for the ground pork.
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Pork bits Hawaiian

13 Mar

pork bits Hawaiian

“Are we having Hawaiian pizza for dinner?” my daughter asked when she got home from school.

She was in the zone – I was making pork bits Hawaiian, a childhood favourite of mine that I hadn’t thought of in years. Continue reading

Choripán with chimichurri

4 Jul

Choripán – or grilled spicy sausage in a toasted baguette – is Latin America’s take on the hot dog.

Argentinians make their choripán with chorizo sausages and slather them in fresh chimichurri sauce – definitely a winning combination.

Choripán are ubiquitous at football matches, making them an obvious choice for our World Cup 2018 cook-off. Continue reading

Pljeskavica (Serbian hamburgers)

27 Jun

These enormous hamburgers were a no-brainer to represent Serbia in our World Cup 2018 cook-off.

They’re super-easy to make as well – the only tricky bit was flipping them.

I found it helpful to form the patties on squares of grease-proof paper. I placed them meat-side down on the grill before peeling off the paper. Continue reading

Trinxat

23 Jan

trinxat (Andorran cabbage and potato cake)

Trinxat is a homely Andorran dish of potatoes, cabbage and bacon.

While the recipe differs little from bubble and squeak, frying in olive oil rather than butter, and the addition of garlic and thyme, results in something distinct. Continue reading

Pork, chicken and cranberry pie

29 May

Pork and chicken pie

In the excitement of last year’s Great British Bake-off,  I rashly committed to baking all of the signature bakes.

Each week, I watched with growing dread to see what overambitious baking project I’d have to tackle next. I was fine with the drizzle cakeiced biscuits and Yorkshire pudding,  and managed to turn out a passable chocolate babka.

But the thought of making Danish pastries from scratch stopped me in my tracks for months.

However, I’m nothing if not an “completer-finisher” (eventually)… Since the show ended, I’ve gone on to make lemon meringue pie and Swiss roll. And at long last… pork, chicken and cranberry pie.

Strictly speaking, I seem to recall the brief was individual meat pies, but it seemed simpler to make one large pie instead.

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Thai meatball noodle soup

1 Aug

Thai meatball noodle soup

Meatballs are always a safe bet with my girls – as are noodles – and we all enjoy Asian flavours, which makes this Thai meatball noodle soup is a no-brainer.

I’ve been making versions of this soup for years, and don’t follow a recipe as such. I just add the elements of a Thai broth – lemon grass, lime leaves, fish sauce and so on –  then adjust the balance of flavours until I hit on something that will suit our four palates. Continue reading