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.
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:
- Pre-heat the oven to gas mark 180ºC.
- Using a casserole pan, heat the olive oil over medium heat.
- Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
- 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.
- Stir in the saffron.
- Pour in the wine, vinegar and chopped tomatoes.
- Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
- Cover the casserole pan and then put it on the middle shelf of the pre-heated oven. Leave for 1 hour.
- Check and adjust the seasoning. Also add the marrow and flat green beans.
- Cook for a further 40 minutes at a lower temperature of 160ºC.
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.
- 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
- Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
- Add the water to the steamer and bring to a boil.
- Drop in the bay leaves and chopped parsley into the boiling water
- Arrange the chicken into the steamer and cook for 50 minutes.
- Take out the chicken from the steamer to let any excess liquid drip out. Set it aside for half an hour.
- Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
- In a deep-fryer or large casserole pan, heat the cooking oil.
- Deep-fry the chicken. If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
- Remove the chicken and let it drip and cool down a little.
- Serve hot with gravy or choice of sauces.
Ginseng Chicken Recipe
This is a delicious Korean recipe much love even in Korean dramas!
This recipe is Korea’s version of the cure-all chicken soup recipe.
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:
- 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
- melted butter
- olive oil
- 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.
- 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.
- 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.
- 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.
- Goes well with watercress and roast potatoes sprinkled with fresh herbs
- 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.