Pork stir fry with noodles

 

Well, folks, it has been a while!  My cooking mojo has taken a serious dip.  We've had dinners, obviously, but not that exciting ... and I've not been in a sharing mood.  So, in an attempt to get back at it - I've gone a little oriental (well, with what I had in the fridge and cupboard).

Coconut oil
Pork steaks

Spring onions

Garlic

Ginger

Chilli flakes

Medium egg noodles

Carrots

Pak choi

Mange tout

Oyster sauce

Tomato ketchup

Rice wine vinegar

Shaoxing rice wine

Soya sauce

Cornflour

1.  Prep the meat and veg.  Cutting pork into small pieces, peel and slice carrots, thinly slice spring onions, crush garlic, grate ginger etc.

2.  In a wok, heat coconut oil to very hot, then chuck in spring onions and stir in the oil.

3.  Put a pan of water on to boil for the noodles.

4.  Add the diced pork to the spring onions, stir until a little coloured.

5.  Add crushed garlic, grated ginger and chilli flakes to the pork, keep stirring.

6.  Add noodles to boiling water - for about 6 minutes.

7.  Add chopped veg to pork mixture - carrots and pak choi stems first, stir fry for a minute or two, then add the softer bits.  Keep moving around.

8.  Add oyster sauce, a squirt of ketchup, rice wine vinegar, rice wine and soay sauce ... keep moving.

9.  Slake the cornflour.

10.  Add a ladle of water to the meat and veg, keep moving.

11.  Stir in slaked cornflour to thicken the sauce, stir in well.  Add more water if it's too sticky.

12.  Drain noodles and add them to the wok.

13.  Stir together for two minutes.

14.  Serve, scoff ... add more soya sauce to taste ...

Cauliflower, carrot, cabbage and pasta cheese - with some sausages

Open fridge, close fridge ... think ... ah well here we go.

Sausages
Oil
Cauliflower
Carrots
Cabbage
Pasta
Oat (or whatever) milk
Cornflower
Cheese (mostly cheddar, but a bit of ?? which needed using up)
Mustard

1.  Prepare veg for steaming.

2.  Place sausages in an oven dish, toss in a tiny bit of oil.  Bake.

3.  Steam veg over boiling water, for a couple of minutes, then add pasta to the water.  Put the steamers back on top and keep simmering for 10-12 minutes.

4.  Make the cheese sauce by boiling the "milk", add a spoonful of mustard and bring to the boil.

5.  Add most of the grated cheese to the sauce, whisk until the cheese is melted.

6.  Slake the cornflour and add to the cheese sauce, whisk in and simmer for a minute or so, until cooked through and the sauce is thickened.

7.  Drain veg and pasta, place in baking dish, add the sauce, mix together.  Sprinkle remaining cheese on top and bake for 20 minutes.

8.  Serve, scoff...

Slow roast lamb ....

 

OMG!  Obviously I had heard of slow roasting lamb ... and roasting it over some potatoes and onions .... but WOW ... this is soooo good.

To be fair, I saw Simon Rimmer do this on Sunday Brunch this morning - so nicked it .. so I have to say - thank you Simon - this was delish.  He served it with a salsa verde - which sounded fabulous, but I didn't have the bits and peices, so served it with cumin roasted carrots and parsnips.

Joint of lamb ... this was a half leg

Onions
Potatoes
Olive oil
Garlic
Rosemary
Red wine
Stock (veg in our case)
Cumin seeds
Parsnips
Carrots

1.  Peel and roughly chop some onions ... not sure that you can do too many - I use 4 medium onions for two of us.

2.  Cut potatoes into roasting sized pieces (or whole new potatoes if you have got them).

3.  Toss onions and potatoes into roasting tin, in olive oil.  Add springs of rosemary and roughly sliced garlic (6 cloves for us)

4.  Pop the lamb on top.  Season well with salt and pepper.  Pour in a generous glass of red wine, and the same of stock.

5.  Roast at 150ish for HOURS ... about 4+  baste, and turn the meat over now and again.

6.  Two hours before you reckon to be eating peel and chop parsnips and carrots into biggish batons.  Toss in olive oil and a teaspoon of cumin seeds.  Pop into the oven.

7. Every no and again - mix the veg up, and baste the meat.

8.  Serve, scoff ... OMG ... this is brilliant