Category: Meat

Pork Stewed in Tomato Sauce


Pork Stewed in Tomato Sauce

This is a delicious family.  It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.

Ingredients

400g pork shoulder, cut into fairly large pieces about 1½ inches chunks
3 tbsp. Extra virgin Olive oil
8 sprigs thyme, hard stalks trimmed, chopped
3 cloves garlic, crushed
1 medium size onion, finely chopped
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/4 tsp. saffron
170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂
1 1/2 tbsp. red wine vinegar
400g fresh chopped tomatoes or 1 can of chopped plum tomatoes
1 medium size green or yellow marrow sliced
150g. flat green beans, topped and tailed and cut into 2 inches lengths

How to make:

  1.  Pre-heat the oven to  gas mark 180ºC.
  2. Using a casserole pan, heat the olive oil  over medium heat.
  3. Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
  4. Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over.  This may take about 5 minutes.
  5. Stir in the saffron.
  6. Pour in the wine, vinegar and chopped tomatoes.
  7. Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
  8. Cover the casserole pan and then put it on the middle shelf of the pre-heated oven.  Leave for 1 hour.
  9. Check and adjust the seasoning.  Also add the marrow and flat green beans.
  10. Cook for a further 40 minutes at a lower temperature of 160ºC.

 

 

Spicy Pork with Flat Green Beans

Flat Green Beans & Pork, Photo by JMorton

Flat Green Beans & Pork, with Rice Photo by JMorton

Spicy Pork with Flat Green Beans

Ingredients

  • 200g flat green beans, top and tail and cut into 1½ inches lengths
  • 300g pork belly slices, cut into bite size pieces
  • 1/2 yellow bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1 medium onion, chopped
  • 1 tbsp soy sauce
  • ½ tsp cornflour
  • 3 tbsp vegetable oil
  • 4 garlic cloves, peeled and minced
  • 2 tsp curry powder
  • ½ tsp of chilli oil or less, to taste
  • sea salt and freshly ground black pepper
  • Water

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

Ginataang sitaw at kalabasa with fried fish, photo by Mae Mercado-Sanguer

Ginataang Sitaw at Kalabasa (Green beans & Squash With Coconut Milk)

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

marrow minced pork

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

The trinity for sauteeing in the Philippines is the combination of garlic, onion and tomatoes.  With these three ingredients many a food are cooked to perfection and one of these recipes, also a great favourite is marrow with minced beef.
Having said that, in this recipe minced beef can be substituted with minced pork, minced lamb, minced chicken or oven minced turkey.  But I prefer beef or pork 🙂

INGREDIENTS

  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced finely
  • 1 large tomato, chopped
  • 1 onion, peeled & chopped
  • 500 g minced beef
  • I large marrow or two large courgettes, peeled, inner sack of seeds removed, then sliced as per photo above
  • 1/2 cup water
  • 1 tbsp fish sauce or 1 tsp salt

INSTRUCTIONS

  1. Using a wok or a large frying pan, heat the oil over medium heat.
  2. Add the garlic and onion and stir fry for a minute.
  3. Then add the tomato and sauté for a further 3 minutes until tomato had softened.
  4. Stir in the minced beef and cook until it has brown.
  5. Mix in the in the marrow slices, then add the water.
  6. Add the fish sauce.
  7. Turn down the heat slightly and leave to simmer for five minutes.
  8. Check the seasoning.  Add more fish sauce or salt if required.

Delicious with freshly boiled rice.

Yummy

Max’s Fried Chicken Recipe

Max’s Signature Chicken, photo by JMorton

Max’s Fried Chicken Recipe

During a recent holiday in the Philippines, we visited Max’s Restaurant a lot as we were staying in a hotel nearby.

I have to say, Max’s fried chicken is really something.  It is soft and moist in the inside and it is crispy at the outside.  Simply tasty.  If you happened to go to the Philippines, be sure to try one of Max’s chicken. 🙂

I thought since we eat a lot of chicken in the UK, how can I make it taste like Max’s?!!!

So I trawled the internet and this is the recipe that I got.

Ingredients:

  • 1 medium size whole corn-fed or organic chicken
  • 4  dried bay leaves
  • 2 heaped tablespoons chopped parsley
  • 1 large onion, peeled and quartered
  • 2 cloves, garlic, minced finely
  • 5 cups water
  • 2 tsp salt
  • 1 tsp ground black pepper
  • oil
Instructions
  1. Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
  2. Add the water to the steamer and bring to a boil.
  3. Drop in the bay leaves and chopped parsley into the boiling water
  4. Arrange the chicken into the steamer and cook for 50 minutes.
  5. Take out the chicken from the steamer to let any excess liquid drip out.  Set it aside for half an hour.
  6. Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
  7. In a deep-fryer or large casserole pan, heat the cooking oil.
  8. Deep-fry the chicken.  If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
  9. Remove the chicken and let it drip and cool down a little.
  10. Serve hot with gravy or choice of sauces.

 

Oxtail Soup Recipe

Oxtail Soup, photo by JMorton

Oxtail Soup Recipe

Ingredients

  • 3 tbsp olive oil
  • 1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 bay leaf
  • 3 thyme sprigs
  • 10 black peppercorns
  • 2 tsp tomato purée
  • 300ml/10½fl oz red wine
  • 1.5 litres/2½ pints litres beef stock
  • 1 tbsp plain flour

Braised Lamb Shank Recipe

Lamb shank, photo by JMorton

 

Braised Lamb Shank Recipe

Ingredients

  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 onion, peeled and chopped roughly
  • 2 carrots, peeled and roughly chopped
  • a good sprig of rosemary
  • 3 bay leaves (laurel)
  • 4 cloves garlic, lightly pulped
  • 1 tbsp plain flour
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 3 vegetable or chicken bouillon cubes dissolved in 500ml hot water

 

 

Chateaubriand Steak

 

Chateaubriand Steak

Chateaubriand is a thick cut fillet steak.  Usual method of preparation is grilling the meat and then generously topped with Bearnaise sauce.

It was a recipe by the chef of the Vicomte de Chateaubriand, Francois Rene, in 1822.

The Modern Recipe:

Ingredients

  • Sauce:
  • 1 oz shallots
  • 1 sprig thyme
  • 1/2 bay leaf
  • 1 oz chopped mushrooms
  • 1/4 pint white wine
  • 1/2 pint veal stock
  • 4 oz maitre d hotel butter
  • Chateaubriand Steak
  • This steak comes from the centre of the fillet. It is difficult to state it’s exact weight , because it depends so much on the thickness of the fillet, but one weighing about 12 oz to 1 lb is about right.
  • Freshly ground black pepper
  • salt
  • melted butter
  • olive oil

Method

  1. Wipe the steak with kitchen towel and bash it a couple of times on each side with a meat bat. Season generously with freshly ground black pepper and put to one side to come to room temperature.
  2. Put the shallots, thyme, bay leaf, mushrooms and wine into a pan and reduce almost entirely. Add the stock and reduce again until there is about 1/4 pt left. Strain and whisk in the maitre d hotel butter until the sauce thickens. Put the sauce in a bowl over warm water until ready to serve.
  3. Season the steak with salt and brush it generously with melted butter and olive oil. Brush the grill grid with oil before placing the steak on it and grill 9 mins each side for rare, 11 mins medium and 12 mins well done.
  4. Cut the cooked steak on a carving board and carve it at a slight angle with a very sharp knife into about 6 slices (depending on the size of the steak). Serve with the Chateaubriand sauce handed round separately.
  5. Goes well with watercress and roast potatoes sprinkled with fresh herbs
  6. Cheats sauce. You can speed the whole thing up by using a can of good quality consomme, a chicken stock cube, 4oz butter, 1 tbs finely chopped parsley, 1 tbs lemon juice, salt, black pepper and a pinch of cayenne pepper. Reduce and serve with the steak as above.
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