Showing posts sorted by relevance for query lamb. Sort by date Show all posts
Showing posts sorted by relevance for query lamb. Sort by date Show all posts
We recently signed up to Abel & Cole again for a small veg and fruit box delivery each week and our first one arrived this morning. I was so thrilled to see a big bunch of rainbow Chard in it! We tried to grow chard this year, but the slugs never gave it a chance.
I know we could use slug pellets, but we just don't like to use them (bad for the birds) and the other stuff is largely in-effective. One night Todd went out into the garden and picked up no less than 40 slugs. We are going to have to do something about that before next year for sure.
Anyways there was this lovely big bunch of beautiful rainbow coloured Bright Lights Chard in it and of course I just had to cook it tonight for our supper. It was so very pretty with it's deep emerald green leaves riddled with beautiful veins and stems of raspberry pink, blood red, orange and yellow . . .
I just love chard . . . or silverbeet as it is also called. It has an almost earthy flavour . . . and is beautiful to eat when properly cooked. You don't to over cook either the leaves or the stems . . . it goes without saying that the slimmer stems are a bit more tender than the thicker ones, but no less tasty. They just need to be cooked that little bit longer.
I always separate the stems from the leaves and cook them separately, which seems to work very well for me. It's delicious simply steamed and then sprinkled with a dressing of lemon juice and olive oil, or vinegar as my mother used to use . . . but if you really want it to shine . . . prepare it as a gratin!
Oh so unctuously rich and creamy . . . with earthy undertones, and just a hint of sharpness from some grainy mustard, this is a real winner all round.
Me . . . I could eat just a plate of this and nothing else, but . . . we had it with some steamed and crushed pink firs from the garden and some lightly grilled Barnsley Chops (double lamb chops, English of course!)that I had simply sprinkled with a mixture of chopped rosemary, lemon zest and minced fresh garlic before grilling.
A most scrummy supper indeed! (The quantities given are for 4 as a side dish, but would make a very delicious light supper for two, served on it's own with some crusty bread for mopping up all those lucious juices.)
*A Delicious Gratin of Chard*
Serves 4
Printable Recipe
Earthy and moreishly delicious! This is quite simply the best.
450g of swiss chard (a scant pound)
400ml of double cream (about 1 2/3 cup)
2 TBS grainy mustard
fine sea salt and freshly ground black pepper to taste
1 ounce freshly grated Parmesan Cheese (1/4 cup)
Preheat your oven to 190*C/375*F/gas mark 5. Butter a shallow baking dish and set aside. Bring a pot of lightly salted water to the boil.
Wash your chard really well. Cut the stalks from the leaves. Cut the stalks into short to medium sized pieces. Plunge the stems into the boiling water and cook for 2 minutes, then scoop out with a slotted spoon and set aside. Add the leaves and leave in the boiling water only until they are wilted. Toss the stems and leaves together (shake offy excess water) and then place them into the buttered dish. Whisk together the cream, mustard and salt and black pepper to taste. Pour this mixture over top of the chard. Sprinkle with the grated cheese.
Bake in the heated oven for about 15 to 20 minutes, until bubbling and the top has lightly browned. Remove from the oven and serve.
And in The Cottage today, a delicous Blueberry Gingerbread.
I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen. You can do anything with them. I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them! Simple ingredients, simply prepared with extraordinary taste results!
This was the potato gratin I made to go along with our ham for our New Years celebrations. It is not only delicious but very simple to make. It is not low in calories however, so it will remain a once in a blue moon treat!
Pork is not something I really eat a lot of in my kitchen. It is a once in a blue moon treat. I mostly like to eat chicken or fish, the occasional piece of steak or lamb, or no meat at all. I could quite happily be a vegetarian methinks except for my occasion craving for something meaty!
And to be honest those "artificial meat substitutes" don't do anything for me. I don't mean to insult anyone by saying so, but (and hear me out) if you are a dedicated vegetarian why do you want something which tastes like chicken or beef? It doesn't make sense to me. Vegetarian bacon??? I don't get it.
.JPG "Pork Steak with Mushroom Gravy")
But none of that has anything to do with pork steaks. I occasionally like a nice bit of pork and I had been seeing these tenderized pork loin steaks in the grocery store for a while.
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I do like cube steaks, especially done this way. Flash fried in butter until golden brown and served with a pat of herbed butter melting on top. A cheap way to get some tasty steak satisfaction!
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So anyways, one day I picked up a package of the pork cube steaks to try out. They are quite economical actually, being one of the cheaper pieces of meat you can buy. Pork actually is one of the cheapest protein options when it comes to meat at the moment.
I had in mind I was going to do Pork Schnitzel or something similar. I do so love a nice tender crispy coated schnitzel. The best one I have ever had was in Austria.
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I ordered one in a restaurant there that said it was its house speciality. It came to the table, a piece of tender pork, crispy coated in golden bread crumbs and almost as big as my plate. It was gargantuan.
Tender and juicy pork beneath that crisp fried coating and a mammoth side of chips. Oh boy, but it was some good. I enjoyed every calorie laden mouthful.
It's one of my favorite taste memories, of which I have a great many!
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Nothing could quite come up to it I don't think and so I decided against trying, well on this particular day anyways. I decided to give it a much simpler treatment.
I decided to simply season it, fry it in butter and then serve it with a lush homemade Mushroom gravy, with a few simple vegetables on the side.
.JPG "Pork Steak with Mushroom Gravy")
The meat coated and flash-fried in butter, retaining its juices and lightly seasoned with a few bits. The gravy created simply from the pan drippings and golden mushrooms fried also in butter.
The vegetables just what I had on hand. Wax yellow beans, mashed swede/rutabaga and a baked potato.
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Lets talk briefly about the baked potato. I had fallen to temptation and bought one of those packages containing foil wrapped potatoes, ready for baking. I have one word for you and them.
DON'T And I can't stress that enough.
The potato tasted of mold and mildew. I decided to bake it quickly in the microwave so took it out of its foil wrapping. I immediately got a whiff of mold and so I scrubbed it really well in hot water with a brush and some dish detergent. (Don't judge.)
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Even scrubbed, it was impossible to get rid of that smell and taste. I will never buy them again. I have three more that will now end up in the bin. What a waste of money.
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WHAT YOU NEED TO MAKE PORK STEAK WITH MUSHROOM GRAVY
This is such a simple thing, using simple every day ingredients, and perfecly sized for two people.
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
.JPG "Pork Steak with Mushroom Gravy")
If you can't get the pork cube steaks, just use thin pork chops, or thick slices of pork tenderloin that you have pounded into shape. Or even pork steaks. My pork was only about 1/3 inch thick and so it cooked very quickly. Obviously if yours is thicker it will take longer to cook.
I used closed cap white button mushrooms, and cut them into 1/3 inch slices, I guess I got about four slices from each mushroom.
The chicken stock came from one of those cartons of stock that you reconstitute with water. I probably use it a bit stronger than suggested on the package, but it is up to you how much taste you want from the broth. I used leftover coffee cream from when my son was here.
.JPG "Pork Steak with Mushroom Gravy")
HOW TO MAKE PORK STEAK WITH MUSHROOM GRAVY
Nothing could really be simpler. Or quicker. I guarantee. No need for a can of soup. Totally from scratch.
Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to overcook it.
Remove the pork from the pan and set aside to keep warm, lightly tented on a plate. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices. Heat through briefly and then serve hot, with some of the gravy spooned over top.
.JPG "Pork Steak with Mushroom Gravy")
This was really simple and very delicious. I apologize for a plate of similar colored things, but it is what it is. I like to use what I have in the fridge. No waste here.
If you are a fan of pork, you might enjoy these other Pork recipes. I can guarantee all are easy and all are delicious. Mind, I may be a bit biased!
DIJON AND GARLIC PORK FILLET - Pork fillet (tenderloin) is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!
IRON SKILLET GARLIC AND BROWN SUGAR PORK - Sweetly glazed, tender and juicy. Perfectly cooked and delicious. Prepare yourself to fall in love with these simple and yet incredibly tasty pork chops.
Yield: 2
Pork Steak with Mushroom Gravy
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Tender pieces of pork, flash fried until golden brown and served with a lush, rich, mushroom gravy. Delicious!
Ingredients
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
Instructions
- Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess.
- Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to over cook it.
- Remove the pork from the pan and set aside to keep warm, lightly tented on a plate.
- Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
- Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so.
- Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
- Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices.
- Heat through briefly and then serve hot, with some of the gravy spooned over top.
Thanks so much for visiting! Do come again!
I make fried rice a lot. We usually don't have it as a side dish, but as a main dish and I have always found it a great way to use up leftover cooked meats, along with any bits and bobs from the vegetable drawer that are not enough on their own, but when put together go fabulous in this!
I actually didn't use chicken today, but some turkey that I had which was on the verge of going out of date, which makes this a great dish to make after Thanksgiving or Christmas.
I love the flavour of Chinese Five Spice Powder. Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine. It is also used less commonly in other Asian and Arabic cuisines, and can be used for cocktails as well.
The spices traditionally used are Sechwan peppercorns, star anise, ground cloves, cinnamon and ground fennel seeds. On the surface they don't like much like things that would go together, but trust me when I say that together these are like umami magic! I have also seen turmeric, ginger root and cardamom used.
When I made my fried rice these days, I most often use the precooked packages of brown rice. Each pouch serves 2 people generously, and it is perfect for this use. My MIL who taught me how to make fried rice (and she learnt from a neighbour many moons ago) used Minute Rice. I have always used regular rice, and now . . . the precooked rice, and these days I use brown rice instead of white as it is more nutritious.
I grate in my carrot and any other root vegetables I am using. I like to use Swede. It works great in this. And I always use finely shredded, chopped white cabbage as I like the flavour it gives to the dish.
Can you see my every present kitchen companion in this photo? Mitzie is never far away when I am cooking, ever hopeful that I will drop something or let her taste something. I often give her carrots ends and stuff like that. She loves raw vegetables. (Never feed dogs, corn or potato or onion.)
You can use all peas or a mix of peas and corn. I like both for the extra colour they bring to the dish.
Chopped red pepper also adds colour, but you can use any colour of pepper you have. Green is nice and I have always liked to add chopped celery as well, although today I did not.
I always add some beaten egg which I scramble right in the pan, along with some soy sauce. A splash of toasted Sesame oil is also a tasty addition if you have any.
Todd always likes an extra piece of chicken with his. I cooked him a breaded chicken breast which he enjoyed along with some of my homemade Ketjap Manis drizzled on top!
Yield: 4 - 6
Five Spice Chicken Fried Rice
prep time: 15 minscook time: 15 minstotal time: 30 mins
Quick and easy to make, and delicious. I use ready cooked rice and leftover cooked chicken for this.
ingredients:
2 pouches cooked brown rice (each with 2 servings)
250g cooked chicken, cubed (2 cups)
2 tsp Chinese five spice
2 TBS sunflower oil
1 clove garlic, peeled and minced
1 red pepper, deseeded, trimmed and diced
1 small carrot, peeled and diced
150g frozen baby peas (1 cup)
(Can use a mix of corn and peas if you wish)
2 large free range eggs, beaten lightly with 2 TBS cold water
1 TBS soy sauce
3 to 4 spring onions, washed, trimmed and thinly slicedinstructions:
Toss the chicken with the five spice mix. Stir fry to
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
heat through in half the oil for a few minutes until fragrant. Add the
garlic and vegetables. Stir fry til cooked through and crispy tender,
about 5 minutes Push to one side. Put the oil in the clear space and
add the eggs. Scramble lightly, then mix into the vegetables along with
the rice and soy sauce. Cook, stirring, until all are heated through.
Stir through the spring onions. Serve immediately.
Note
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
- You can add some thinly sliced cabbage, diced swede, chopped broccoli
stems, etc. to the vegetable mix. Just choose what you like. You can also use the equivalent in leftover cooked turkey for this, or fresh boneless skinless chicken breast cubed. In the case of the fresh chicken chicken breast, cook it with the five spice until the juices run clear.
You can also use 300g uncooked rice (1 1/2 cups) cooked in the place of the ready cooked rice.
Created using The Recipes Generator
If you are looking for a quick and easy supper dish, you can't go wrong with this. You can use leftover cooked chicken, pork, dry scrambled ground beef, lamb or turkey. Its really very adaptable! Happy Friday and Bon Appetit!
Red meat is not something we eat a lot of in our house. We eat it only very occasionally, and when we do, it is bound to be either a steak or pork chops, with the odd bit of lamb here and there, and we both enjoy a good roast or a stew now and then.
I adore steak. My husband adores pork chops. Today I decided to treat him to some tasty chops by way of this deliciously spiced dish, which is not only quick and easy, but cooks all in one pan. No fuss. No muss. Just the way I like things.
This easy recipe involves browning seasoned boneless pork loin chops on both sides. Simple enough. Once browned, you remove and set aside.
Onions and garlic are then cooked in the same pan, taking full advantage of any flavouring from the pork left in the pan, and adding a mix of herbs and seasonings and tomato puree towards the end.
Raw long grained rice is stirred in to coat and then you add a quantity of chicken stock. Those chops get nestled back into the mix, and the pan tightly covered.
This is cooked for a short time until the chops are cooked through, but still tender and moist. Loin is such a lean cut of pork, that overcooking them will definitely toughen them. Take them out and set them aside to rest while you finish cooking the rice.
You may find that you need additional stock to make sure that the rice is cooked through. Just keep testing it and if you think it is going dry, add a bit more stock.
I only ever very rarely need to add stock. Better to do it this way than to have soupy watery rice. You want the rice to be nice and dryish like in the photo.
The flavours are really spot on . . . onion, garlic . . . oregano, ground coriander, chili powder, cayenne . . . just spicy enough without it blowing your head off.
I am not overly fond of blow off your head heat. I want to taste my food thank you very much!
The rice cooks to perfection in that flavourful mix . . . you stir in some chopped dry roasted peanuts at the end and then the chops are sliced . . .
And returned to the top of the rice in a decorative manner . . . doesn't everyone do that?? I do anyways.
I made liberal use of the fresh herbs in my garden in that beautifully sweet and tangy lime and honey vinaigrette that gets spooned over top of the chops prior to serving.
I think that lime and honey vinaigrette is the star of this whole dish. All of the elements taste good in their own right, but when you spoon that vinaigrette over top, it just lifts and enhances everything beautifully!
So you get, meaty, spicy, savoury, sweet, tart, garlicky . . . all in one dish. These really are fabulous. Trust me.
No fuss, no muss, all in one dish . . . fabulously tasty . . . I am not sure what more a person could as for???
Serve with a lovely tossed salad on the side and perhaps some crusty bread. That's all she wrote . . .
*Pork Chops with Spicy Rice*
Serves 4
Did
you know if you slash the fatty edge of your pork chops, they won't
curl up when you cook them? Its true. This is delicious with
fabulously flavoured rice, tender chops, and a lovely coriander lime
dressing. All in one pan.
For the chops:
4 boneless pork loin chops, 3/4 to 1 inch thick
salt and black pepper
1 TBS oil
For the rice:
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and minced
1 TBS tomato puree (tomato paste)
1 tsp dried oregano
1 tsp mild chili powder
1/4 tsp ground coriander
pinch cayenne pepper
315g of long grain rice (1 1/2 cups)
720ml chicken stock (3 cups)
( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
4 TBS coarsely chopped dry roasted peanuts
For the dressing:
2 TBS finely chopped fresh coriander leaf (Cilantro)
1 TBS finely chopped fresh parsley
1 TBS finely chopped fresh oregano
1 TBS finely chopped fresh chives
2 tsp finely grated lime zest
salt and black pepper to taste
1 TBS liquid honey
3 TBS fresh lime juice
3 TBS extra virgin olive oil
Trim your chops and slash the fat along the edge at 1 inch
intervals. Pat dry and season all over with salt and black pepper.
Heat the oil in a 12 inch skillet which has a tight fitting lid. Once
the oil is hot, brown the chops on both sides, until golden brown, 2 1/2
minutes per side. Remove to a plate.
Add the onion to the pan. Cook,
stirring occasionally, over medium heat until softened. Stir in the
garlic and cook for a further minute. Add the oregano, tomato puree,
coriander, cayenne and rice. Cook, stirring to coat the rice all over
with the spice mixture.
Add the chicken stock and bring to the boil.
Reduce to a simmer and nestle the chops down into the mix, along with
any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes
on medium low heat.
Transfer the chops to a cutting board, tend with
foil and keep warm. Stir the rice to recombine. Cover tightly and
continue to cook for a further 10 to 15 minutes, until the rice is
tender, adding additional chicken stock as needed. Stir in 3 TBS of the
dry roasted peanuts. Taste and adjust seasoning as required.
To make the dressing, whisk together all of the ingredients until well combined.
I can't believe how fast the weeks are flying by. A day no sooner starts than it ends. Already we are at the weekend. I wonder what I will cook up next??? Stay tuned and Bon Appetit!
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