Tuesday, October 29, 2013

Butter Pork (Pork Makhani) Recipe

Butter pork

Butter pork is nowhere near as common as butter chicken. Pork and chicken have similarities, so what works with chicken generally works well with pork. 

Butter pork may sound a bit unappetizing. Pork is already considered fatty, adding butter may be a step too far. But it is not, only a small amount of butter is added. Cream is the main ingredient. You can use oil instead of butter. The result will still be very delicious, however its perhaps not a good idea to call it “oil pork’.

Adopted from Easily Good Eats

Butter pork

25g butter
2 tablespoons oil
500 g diced pork tenderloin (I used Svensk Rapsgris Karré)
1 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoon curry powder
Chili powder or fresh chilies (to taste)
30ml natural yogurt 
40ml tomato paste (or 1 cup tomato puree)
100 ml heavy cream
100 ml water or chicken stock (omit if using tomato puree)

1.      Heat butter and oil in a saucepan over medium heat.
2.      Add the onion and salt and cook until translucent.
3.      Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly
4.      Add pork pieces and cook until browned
5.      Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally

Butter pork

Saturday, October 19, 2013

Pork Chops in Sour Cream (Wieprzowina W Smietanie) Recipe

Pork Chops with Sour Cream 

There is some mystery surrounding the origin of this dish. The name sounds Polish and English websites all state that it comes from Poland. However, Sissi from With a Glass  told me that Polish sites state that this is a Belorussian dish. I didn't check to see what the Belorussian sites claim. 

I was a bit hesitant to try this. Pork with sour cream does not sound to appealing. But strangely it works really well. The sugar balances the acidity quite well and the braising liquid, albeit very little, adds lot of flavour to sour cream 

Pork Chops with Sour Cream 

Adopted from BigOven

4 Pork chops (3/4" thick)
½ cup sour cream
½ cup water (or substitute with milk, stock or white wine)
2 tablespoons vinegar
1 tablespoon sugar 
Salt and pepper to taste

1.      Season both sides of the pork chops with salt and pepper. Fry in butter until brown. 
2.      Mix together vinegar, sugar and water and pour the mixture over the chops. 
3.      Bring to boil, reduce heat and simmer gently about 1¼ hours or until chops are tender.  
4.      Add sour cream and heat to just under boil.
5.      Alternatively instead of cooking on a stove top you can bake in a casserole dish at 175°C/350°F for 1¼ hours. Add all the ingredients, including sour cream and bake. Sour cream will separate

Pork Chops with Sour Cream 

Tuesday, October 15, 2013

Sticky Raspberry Cake (Pudding) Recipe

Sticky Raspberry Cake

I got inspiration for the cake from sticky date pudding and malva pudding. Sticky date pudding is made from dates, obviously, while malva pudding has apricot jam. I replaced apricot jam with raspberry jam.

As expected, the cake is sticky, moist and berry delicious. The cake on its own is not very sweet so the sauce is definitely a welcome addition. The sauce is necessary, having sticky cake without the sauce is like having a burger without the bun. However I was not generous with the amount of sauce, I wanted to have my teeth intact by the time I finished the cake.

Adopted from SBS
Sticky Raspberry Cake

1 cup sugar (use 1½ cups if you prefer your cakes to be sweeter)
115 g soft unsalted butter
60 ml (¼ cup) smooth raspberry jam
1 egg
250 ml (1 cup) milk
2 teaspoon white vinegar
1 teaspoon vanilla bean paste
150 g (1 cup) plain flour
1 teaspoon bicarbonate of soda
Pinch of salt
60 ml (¼ cup) hot water
250 ml (1 cup) cream or evaporated milk

1.      Heat oven to 180°C/360°F. Line with baking paper or grease a 2 litre baking dish.
2.      Beat 1 cup of the sugar, 15g of the butter, the jam and egg, until pale and fluffy.
3.      In a separate bowl mix together the milk, vinegar and vanilla.
4.      In a separate bowl sift together the flour, bicarbonate of soda and salt.
5.      Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.
6.      When cake is nearly ready, stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish.

Sunday, October 6, 2013

Chorizo and Pork Jambalaya Recipe

Chorizo and Pork Jambalaya
This was my first experience eating or cooking jambalaya, and it was a happy experience. When I see pictures of jambalaya, I see mush with various ingredients thrown it. After eating jambalaya, I realized it is mush, but a really delicious one. I will be making it again for sure.

The recipe that I adopted used chicken and andouille sausage, I substituted pork and chorizo since thats what I had in my freezer. It worked well. 

The recipe below has a long list of ingredients. I prefer recipes with less ingredients so I skipped quite a few ingredients, such as creole seasoning, celery, bay leaves, thyme, parsley and green onions. I substituted canned tomato with tomato puree, and added harissa instead of the herbs and spices. It turned out well but it was probably less authentic.

2 tablespoons olive oil
Emeril’s creole seasoning (see below)
½ kg pork, diced into inch cubes
400 grams chorizo sausages, sliced
2 cups chopped onion (1 large)
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
3 bay leaves
¼ teaspoon cayenne pepper
1½ tablespoons dried thyme
1 (14oz) can diced tomatoes, partially drained
6 cups water
2 cups bismati rice 
Salt & pepper
1 cup chopped green onions
½ cup chopped parsley

Emeril’s Creole seasoning mixture:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon of each:  black pepper, onion powder, cayenne pepper, oregano, dried thyme

1.      In a dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2.      Season pork with Emeril Creole seasoning and sauté until cooked through.  Remove and set aside, reserving the rendered fat in the dutch oven.
3.      Add sausage and cook for a few minutes.  Remove and set aside, reserving the rendered fat.
4.      Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook for about 5-10 minutes, or until the vegetables have softened.
5.      Add the can of diced tomatoes and water.  Season with salt and pepper.  Simmer covered for about 20 minutes.
6.      Add uncooked rice and return to a boil.  Reduce heat to low and cook, covered, for another 10-15 minutes.  Most of the liquid should be evaporated and cooked into the rice at this point. 
7.      Add in the sausage, pork, another sprinkle of Emeril Creole Seasoning, green onions, and parsley.  Cover, and cook for another 5-10 minutes. 
8.      Let sit cool down (rest!) for 10 minutes before serving. 

Chorizo and Pork Jambalaya

Thursday, October 3, 2013

Double Coconut Oil Shortbread Cookie Recipe

Double coconut oil shortbread cookie

May sound a bit confusing but I called it double coconut because these cookies contain coconut oil and desiccated coconut.  So almost 'double' the amount of coconut flavour.

If you want to try single coconut oil shortbread cookie, try this recipe.

On to another issue, some idiot was copying my recipes and photos and posting on his (yes a guy) facebook page without my permission. And a kind blogger brought this to my attention. I wrote to the idiot and asked him to remove the photos and text within a day otherwise I will report to facebook. No action was taken so I reported to facebook, and they removed the photos and text within a day. Pretty good result. That idiot copied quite a few photos and recipes. While I should feel good that my recipes and photos are good enough to be copied, it still didn’t make me happy. But very impressed with facebook’s speedy action.

½ cup sugar (use ¾ cup if you prefer your cookies a bit sweeter)
210ml coconut oil
40 ml water
1 cup desiccated coconut (toasted, optional but recommended)
1½ cups flour (you may need a little more)

1.      Heat oven to 170°C / 340°F
2.      Mix the coconut oil, water and sugar thoroughly until sugar has dissolved.
3.      Add flour and desiccated coconut and mix to get a smooth paste. 
4.      Form the dough in the desired shape, preferably about 1 cm thick. Chill the mixture for a few minutes if its gets too difficult to work with
5.      Bake until pale golden-brown, about 15-20 minutes

Double coconut oil shortbread cookie

Related Posts Plugin for WordPress, Blogger...