Mince, Asian, Pork

Ken Hom’s Spicy Sichuan Noodles

Serves: 2 – 4

Ken Hom is a pretty impressive guy and everything of his I have ever cooked has been just as impressive.

This is a man that doesn’t put his name to anything that isn’t but awesome.

We don’t hear a lot about Ken Hom in  Australia and he is fairly retired now I gather; though growing up with an American mother, I heard plenty about him and know his style well.

This particular recipe is as wonderful as it is quick to prepare.

It is that wonderful, spicy dish you get in a Taiwanese restaurant that you wish you had the time and knowledge to recreate. Part of this is achieved by keep the dice of your spring onions as small as you can; delicate ingredients, wonderful taste.

The only caveat is around the use of the chilli oil, which – if you have used chilli oil before – you will know can be quite a thumper of an ingredient. I haven’ adjusted the original recipe though we halved the chilli oil and were happy for doing so.

Blow your socks off however you will.

Oh, there is a second caveat.

We didn’t deep-fry the pork mince and frankly, I don’t think you should either. I don’t doubt Mr Hom’s recipe, though if you aren’t a kitchen used to splashing around liters of oil and deep frying meat, I wouldn’t start here. Pan fry your mince in a bit of oil like we did and enjoy.

And so I have adjusted the recipe to reflect this.

This is a cracker of a mid-week dinner and you should get onto cooking it as soon as you can.

Ingredients

250gm pork mince
1 tbsp soy sauce
1 tsp salt
2 tbsp vegetable oil
3 tbsp finely chopped garlic
2 tbsp finely chopped ginger
5 tbsp finely chopped spring onions
2 tbsp sesame paste or peanut butter
2 tbsp (light) soy sauce
2 tbsp chilli oil (we used 1)
1 tsp salt
250ml chicken stock
350gm fresh Chinese thin egg noodles or dry Chinese thin egg noodles
1 tbsp Sichuan peppercorns, roasted and ground
1 red hot chili, seeds removed and finely chopped for garnish

Method

  1. Combine the pork, soy sauce and salt and mix well. Heat a wok until it is hot, add 1 tbsp of oil and fry the pork mixture until browned, working to break it up. Set aside.
  2. Add the remaining 1 tbsp of oil to the wok, reheat and add the garlic, ginger and spring onions and stir fry for 30-seconds. Add the sesame paste (or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes,
  3. Meanwhile, cook the noodles according to the packet instructions. Drain and divide into individual bowls. Ladle on the sauce, garnish with fried pork, Sichuan peppercorns and chopped chilli.
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Asian, Mince, Pork, Thai

Pad ka prao (minced pork, fried egg and rice)

Serves: 2

Read the ingredients and don’t over think it.

This is Monday done: street-style Thai.

Ingredients

1 tbsp sunflower oil
500gm pork mince
3 cloves garlic
3 birds eye chillies
1 small brown onion
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp kecap manis
1 tbsp oyster sauce
5 sprigs Thai basil leaves
2 eggs
Jasmine rice to serve

Method

  1. Cook the rice and set aside.
  2. De-seed the chillies and finely chop with the garlic and onion.
  3. Heat the oil in a medium-hot wok and fry the garlic, chillies and onion for 2 minutes. Add the pork and break up, working through until almost cooked through.
  4. Meanwhile, in a separate pan, fry the eggs until they have a slightly crispy base.
  5. Back to the pork, add the fish sauce, soy sauce, kecap manis and oyster sauce and stir through; reduce the sauces slightly and add the basil leaves. Stir and remove from the heat.
  6. Serve on rice with the fried egg on top.
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Healthy, Mince, Poultry

Kourtney Kardashian’s ‘Don-approved’ Guilt-free Chilli

 

kourtney-kardashian

A Google search says this is her.

Kourtney Kardashian’s ‘Don-approved’ Guilt-free Chilli

 

Serves: 6

I don’t really know much about Kourtney Kardashian – in fact, I know pretty much nothing – though I suspect that her figure is important to her.

She is on a TV show I think.

This is Kourtney’s (famous) chilli that Nat found in the sort of magazine Kourtney Kardashian is featured in and the chilli isn’t bad at all.

In fact, it is a pretty good, spicy chilli.

I added sliced carrots, 2 red chillis and capsicum to it and dialed down her 3 tablespoons of chilli powder to 1 ½ tablespoons. Of course, if you want your heart to explode through your chest, go with her suggestion, though for the rest of us with only 10 minutes to eat lunch, stay with the dialed down version I have written up below.

Not sure of what the old Kourtney has given us food-wise otherwise, though thank you for the mince.

She is a good, simple, healthy mince.

(And double it of course as with all minces and freeze.)

Ingredients

2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
500gm ground turkey
1 ½ tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp salt
1 x 800gm can diced tomatoes
2 x 400gm can red kidney beans, rinsed and drained
Avocado and coriander to serve

Method

  1. Heat the olive oil over a low heat in a large saucepan. Add the garlic and onion (and fresh chilli if using) and saute until golden.
  2. Add the mince, using a spoon to break it down. Cook until all of the liquid as evaporated.
  3. Stir in the chilli powder, cumin, oregano and salt. Add the tomato, kidney beans and other vegetables you might want to add.
  4. Bring to the boil and then cook for 45 mins to an hour or until thickened. Season.
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BBQ, Beef, Mince, Sauces

Jamie Oliver’s Insanity Burger

Makes: 4 big`burgers

A while back, we passed the all important step of understanding that for any burger to be amazing, it has to start with amazing, fresh mince.

Not the variety you get from the supermarket and certainly not the lean stuff you might otherwise use in a mince.

Instead, you need a quality cut of steak (chuck or similar), you need to see it minced in front of you on a coarse grain and you need to cook it within 24-hour.

This and this alone will set you on the path to a superb burger.

There are then plenty of directions and approaches you can obviously take and a fried green chilli burger we cooked last weekend only scratches at the surface of where you can go.

For me however, nailing the quintessential, classic burger was a bit of a must before venturing off in these many possible directions: nailing a burger with ketchup, American mustard and good egg mayo.

I previously typed up Neil Perry’s classic burger as simply that: a classic. And it really is a classic in every sense of the word.

This Insanity Burger then is like taking what is already a classic sportscar and really seeing what you can do with it. Pushing the outer limits of the handling, engine and design.

Hand on heart, it deserves the name Insanity Burger.

Nail this burger and you will have successfully passed Level 1 of the burger game; free to play the next level and start down whatever direction you choose.

Just make sure you get your mince right.

Ingredients

800gm freshly mince chuck steak
Olive oil
1 large red onion, finely sliced
White wine vinegar
2 large gherkins, sliced
4 brioche burger buns, halved
8 rashers of smoked streaky bacon
4 tsp American mustard
Tabasco Chipotle sauce (Woolworths and Coles have it)
4 thin slices of Red Leicester cheese (ditto)
4 tsp tomato ketchup

For the burger sauce

¼ of an iceberg lettuce, finely chopped
2 heaped tbsp egg mayonnaise
1 heaped tbsp tomato ketchup
1 tsp Tabasco Chipotle sauce
1 tsp Worcestershire sauce
1 tsp brandy or bourbon

Method

  1. Divide the mince into four and roll into thick, patties, 2cm wider than your buns.
  2. In a bowl, dress the onion with the vinegar and a pinch of sea salt.
  3. For the burger sauce, combine the ingredients in a bowl.
  4. In a pan over a low heat, cook your bacon to the point of crispiness.
  5. Heat your grill as high as possible, rub your burgers with a bit of oil and grill; after 1 minute flip and brush each cooked side with ½ tsp of mustard and a dash of Tabasco. After 1 minute more, flip and repeat.
  6. Cook for another minute or two and then place two pieces of crispy bacon on top and then the cheese. Grill until the cheese melts; grill the buns at the same time.
  7. To build the burger, add a quarter of the burger sauce to the bun base, add the cheesy burger, a quarter of the onions and the gherkins. Add 1 tsp of ketchup on top and close.
  8. You passed!
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Beef, Greek, Mince

Beef and eggplant moussaka

Serves: 6

Based on a recent cooking show Nat and I watched, I gather that moussaka is regarded as a bit ho-hum in the UK.

Just like Pad Thai is for us in Australia.

In Australia however, Greek food isn’t a mainstream staple and moussaka isn’t something you pick up from the corner store. Greek food is a treat.

The Ashes family introduced me to moussaka. It is one of their staples and they take it seriously.

To satisfy the breadth of palates in the family, the last time I did this en masse (there were eight of us eating), I did a turkey mince and beef mince number. Genuinely, the turkey mince was the slightly more interesting of the two, though either way, you cannot go wrong.

Live the good life, plan to go for a run tomorrow and find a bottle of red to open.

And cook this.

Ingredients

2 large (1kg) eggplants
Sea salt
½ cup olive oil
2 tablespoons olive oil, extra
1 large onion, chopped
3 cloves garlic, crushed
1 kg minced beef
1 x 400gm can tomatoes
½ cup tomato paste
¼ cup white wine
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp chopped pine nuts, toasted
2 tbsp sambal oelek
¼ tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground hot paprika
1 tsp ground cumin
¼  cup grated parmesan cheese

Cheese sauce

100g, butter
½ cup plain flour
3 cups milk
¼ cup grated Parmesan cheese

Method

  1. Cut eggplants into 5mm slices, place on wire rack, sprinkle with salt, stand 20 minutes. Rinse slices under cold water, drain, pat dry with absorbent paper. Brush slices with oil, add to pan in batches, cook until browned on both sides; drain on paper towel.
  2. Heat extra oil in the same pan, add onion and garlic, cook, stirring, until onion is soft. Add beef, cook, stirring, until beef is browned. Stir in undrained crushed tomatoes, paste, wine, herbs, nuts, sambal oelek and spices, simmer, covered, about 25 minutes or until slightly thickened.
  3. Cheese sauce: Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens. Remove from heat, stir in cheese; cool 5 minutes.
  4. Place one-third of the eggplant over base of a greased shallow ovenproof dish, top with half the beef mixture. Repeat layering with remaining eggplant and beef mixture, ending with eggplant. Spread cheese sauce over eggplant; sprinkle with cheese. Bake, uncovered, at 180°C for about 45 minutes or until lightly browned.
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Greek, Healthy, Lamb, Mince

Simple Open Moussaka with Yoghurt Dressing

Simple Open Moussaka with Yoghurt Dressing

Serves: 4

We’ve been using a food service – Marley Spoon – for the past few months.

It came recommended and at its best, it is really pretty good; I certainly referred it onto a few friends.

You select your meals for the week and a few days later, a box is delivered containing individual paper bags for each meal and very clear recipe cards. The ingredients – especially the meat, poultry and seafood – are fresh, very high-quality and in their own chill-bags for the period they sit on your doorstep.

Each dish is relatively easy to prepare and except for one outlier where we were still hungry, a week where we seemed to eat Soba noodles every night, and one or two other meals that just didn’t quite make the taste grade, Marley Spoon has been great.

I say ‘has’ been great because this week, we stopped.

The convenience factor and the quality of packaging and instructions factor no longer trumped the value factor… and the meals just stopped feeling unique and the formula behind Marley Spoon seemed exposed to us.

When baby #3 arrives in June, I’d imagine we’ll start again, though for now, we just want to start cooking our own recipes again.

And having enough for lunches the next day.

And being rich again.

After tonight’s second last Marley Spoon dinner however, it turns out that Marley Spoon gifted us one better than just another week of their high-gloss recipe cards and crisp paper bags.

They gifted us this healthy Moussaka and it was really, very good.

Especially considering how easy it was to prepare.

Nothing beats a 3-hour Moussaka production on a Sunday afternoon, though equally, nothing beats a 30-minute Mousakka on a Thursday evening.

Enjoy.

Ingredients

Olive oil
2 eggplants
2 onions, finely chopped
4 garlic cloves, finely chopped
500gm lamb mince (we had lean beef mince and it was just fine)
2 cups, chicken stock (hot)
2 cans, 400gm chopped tomatoes
1 lemon
200gm low-fat Greek-style yoghurt
60gm tahini
Sea salt and freshly ground pepper
100gm baby rocket to serve

Method

  1. Preheat the oven to 220c. Line two baking trays with baking paper. Trim the ends from the eggplants and slice lengthways; you’ll need 12 – 16 slices about 5mm thick: 3 – 4 per person.
  2. Place the slices on the prepared tray and lightly brush with oil. Season and roast until softened and golden: around 15 – 20 minutes.
  3. Heat 1tbsp oil in a saucepan over a medium heat. Cook the onion and garlic for 5 minutes until softened. Increase the heat to high, add the mince and cook, stirring over a high-heat for 5 minutes or until the mince is browned.
  4. Add the chicken stock and tomatoes to the pan. Bring to the boil and simmer uncovered over a medium heat for 15 minutes or until thickened.
  5. Squeeze 2 tbsp lemon juice into a bowl. Stir in the yoghurt, tahini, combine well and season.
  6. Arrange an eggplant slice on each plate and spoon over some of the lamb mixture. Top with another slice of eggplant and repeat until all used. Top with a few dollops of the yoghurt dressing and serve with rocket leaves and a cold vino.
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Beef, Mince

Mrs Kostyra’s Meatloaf

Mrs Kostyra’s Meatloaf

Serves: 8

I found this recipe on Martha Stewart.

It is written up across the Internet as the 101 of meatloaf and as a closet lover of meatloaf, getting the 101 right is pretty important, right?

(Albeit pretty simple to get right as you’ll soon discover.)

The vegetables fill it out really nicely, the glaze of ketchup, dry mustard and brown sugar is predictably awesome… though far-and-ahead the best reason you’d cook this – as if it wasn’t obvious – is because it’s mince.

The world’s greatest invention.

I doubled the recipe and froze a big zip-lock bag ready to cook again for a week of lunches and snacks. Undoubtedly, it is what I looked for first in my lunchbox each morning.

It is a simple recipe though that is all you want here. Simple, wholesome, amazing, no-nonsense, eat-it-everyday meatloaf, ready to be served warm or cold with plenty of ketchup, peas and hopefully, some good potato mash.

Ingredients

Olive oil
4 slices white bread, torn into pieces and processed to breadcrumbs
1.5kg ground beef
1 onion, small diced
2 cloves garlic, crushed
2 stalks celery, small dice
2 carrots, peeled and small dice
½ cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 tsp dry mustard, divided
1 tbsp sea salt
2 tsp freshly ground black pepper
2 tbsp brown sugar

Method

  1. Heat the oven to 180c. Line a baking tray with baking paper.
  2. Combine the finely diced onion, celery, carrots and crushed garlic and parsley in a bowl. Add the meat and mix well. Add the egg, ½ cup ketchup, 2 tsp dry mustard, salt and pepper and combine thoroughly. Transfer to the baking tray and shape into a… meatloaf.
  3. Combine the remaining ½ cup ketchup, 1 tsp dry mustard and brown sugar in a bowl. Stir until smooth.
  4. Brush/baste the mixture over the meatloaf. Place the meatloaf in the oven and look for between 60 and 90 minutes or until the meat thermometer inserted in the middle reads 70c.
  5. Serve with peas, mash, plenty of ketchup and cold beer.
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