#Homestyle #Pork #Vindaloo

This is what we’re having for dinner tonight! It’s not as fiery as it sounds and is downright delicious.

The vinegar tenderises the pork and it cooks to a beautiful texture without drying up. It”s not one of my family recipes but it is a favourite now in our home.

Here’s the link to my original post from 3 years ago when I had a lot fewer than 3,395 followers. Hope you try and enjoy!

https://freespiritfood.net/2017/06/11/pork-vindaloo-with-dried-and-fresh-chillies/

#Delicious #Indian dinner #Trishna London #b4covid19

Had a delicious dinner at Trishna In Marylebone on my recent, Pre-COVID-19 shutdown, trip to London.

Their servings were also super generous. The soft shell crab and crabmeat entree was divine and very creative.

I had the 3 course dinner special lamb curry and it came with naan, dhal, spinach and baby corn, and rice. The food reminded me of some of my recipes like my Dhal!

Sadly I was so filled up by this stage, I couldn’t fit in the delicious so7nding desserts! I hope they survive the shutdown so I can go back when London re-opens and I can get there again!

Ginger Pork with soba noodle salad

This pork dish is healthy and quick to make, great for a weeknight dinner and it’s delicious. With a quick marinade in sake and ginger juice, the pork is tenderised and any meaty smells vanish.

The accompanying soba noodle salad can have any vegetable ingredients you like, but I love the crunch of the endamame. I keep a packet of frozen endamame in the freezer and throw it into salads often.

This recipe serves 2 but is easily adaptable for more.

  • 300g piece of pork fillet
  • 2 tsp sake (Japanese rice wine)
  • 1 tsp ginger juice (squeeze juice out of grated ginger)
  • 1 tbsp vegetable oil

Ginger Sauce

  • 2 tbsp sake (Japanese rice wine)
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tbsp grated ginger
  • 1 tbsp thinly sliced ginger

Soba Noodle Salad

  • 100g Soba or buckwheat (Zaru soba) noodles
  • 1/2 cup frozen Endamame cooked in microwave
  • 1 Grated carrot
  • 1/2 Thinly sliced yellow/red capsicum
  • 1/2 cup bean shoots
  • 1 red chilli finely chopped
  • Dressing: 1 tablespoon Mirin, 1/2 sesame oil, 1/2 tsp vegetable oil, Lime juice

Method

1. Marinated pork fillet in sake and ginger juice

2. Very thinly slice pork

3. Mix ginger sauce ingredients in a bowl.

4. Heat oil in a non-stick (preferred) frypan over medium high heat.

5. Pan fry the the pork, browning on both sides, then adding the sauce sauce, cooking for 2-3 minutes until cooked but tender. try to keep pork flat during this process, not like stir fry.

6. Cook the noodles according to packet instructions, drain then add salad ingredients and dress.

Serve pork with noodle salad and green salad on the side.

#Vietnamese #cabbage roll #soup with fish balls

I learnt how to make this soup at the fabulous cooking class in Hoi An Mrs Vy’s Cooking Class (my review).

This is my version which features a prawn and carrot filling, fish balls and puffed tofu.

It is a light but filling meal and very healthy.

Prep time: 25 minutes Cooking time: 15 minutes

  • Ingredients
  • 10-12 green prawns shelled, I used frozen prawns
  • 1 carrot (3/4 grated and the rest cut into thin discs)
  • 3 cloves garlic
  • 2 red chillies
  • 1 stick lemongrass
  • 1/4 bunch of coriander
  • 2 tablespoons fish suace
  • 1/2 savoy cabbage
  • 1/2 bunch of spring onions
  • 10 Pre-made small vietnamese fish balls – available in most Asian supermarkets.
  • fried tofu puffs
  • 2 litres chicken stock (homemade if you have)

Method:

1. Cut the core of the cabbage out being careful not to break leaves.

2. Carefully “peel” the cabbage leaves off one by one keeping them as intact as possible. Trim the leaves, removing the tough stalk and so the leaves are of as equal size as you can. Save the trimmings for your broth.

3. Bring a pot of water to boil and then submerge the cabbage leaves in the water, bringing the water off the boil so the leaves gently simmer until soft but still intact. Remove the leaves with a slotted spoon and douse the leaves in iced water, then allow to drain.

4. Cut the spring onions just above the white part, and then put the left over green stalks intact into the cabbage boiling water until they soften. Drain and allow to cool.

5. Chop up the prawns finely.

6. Mash up the garlic, white part of the lemongrass (about 2 teaspoons worth), chillies and some of the coriander leaves in a mortar and pestle to a fine paste. I add a bit of salt to help this process. You can whizz in a small blender if you like.

7. Finely grate 3/4 of the carrot. Thinly slice the leftover white part of the spring onions.

8. in a bowl mix the prawns, garlic chilli paste and 1 tbspoons of fish sauce — mix vigorously – I use gloves – to mush together the prawns and the paste, then add sliced spring onions, grated carrot judging the quantity to have about 2/3 carrot to prawn in the mixture.

9. Add the leftover lemongrass, coriander stalks, leftover grated carrot, cabbage trimmings to the chicken stock and bring to the boil, then simmer for 10-15 minutes while you make the cabbage rolls. This adds sweetness and nutrients from your leftover vegees into the stock.

10. Dollop a teaspoon or two of prawn mixture on a cabbage leaf and , bring in the edges first, then roll to close into a secure neat parcel using the green spring onion stalks to tie them together.

11. Strain the chicken stock and put back into the pot, bring to a simmer again, add the other tablespoon of fish sauce, then add carrot discs and cabbage rolls, simmer for 5 minutes, then add fish balls, simmer for another 5-8 minutes and then finally add tofu puffs, additional coriander leaves to garnish, Taste the broth to see if additional salt is needed.

12. Serve in soup bowls and add fresh chopped chilli to spice it up if you like.

Spicy Roast Chicken with Lemon and Onions

I just got asked urgently for this recipe by a friend of mine and it reminded me that I haven’t made it myself for ages.

Might have to put it on the menus for a weekend roast.

I am thinking this would be is nice with cauliflower rice pilaf (recipe will be posted)and a green salad.

Here’s the link to the roast chicken recipe first though:

https://freespiritfood.net/2017/06/10/spicy-roast-chicken-with-lemon-and-onions/

Roda Viva rocks Mozambique flavours #alfama #mozambique #lisbon

Feeling a bit miserable today with a cold and dreaming about sunny Lisbon and the fantastic foods and flavours we experienced on our recent visit there.

One of our eating adventures involved finding the atmospheric Mozambican restaurant Roda Viva in a small alleyway in Beco do Mexias 11 In The Alfama.

We had visited Castelo de Sao Jorge earlier that morning enjoying stunning views across Lisbon and soaking up the history of the 11th century castle and then walked down to Beco de Mexias through winding cobblestone backstreets of Alfama. Walking down was. A great way to get a close up look at the ancient houses, trendy artisan shops and restaurants, but we definitely needed Google maps to guide us to our destination as it would be very easy to get lost in the labyrinth of streets around here.

We were warmly welcomed into the tiny narrow restaurant by the waiter/chef Octavio Chamba, a Mozambican chef and anthropologist with a passion for percussion who moved to Lisbon 10 years ago to study ethnomusicology.

We settled in and immediately ordered icy cold Mozambique 2M Mac-Mahon beer to quench our thirst after the hot walk.

Mozambique was an important strategic colony of Portugal’s acting as a layover post for Portuguese explorers on their way to India and the Far East. There is a small population of Mozambican expats but quite a few well known restaurants serving the fusion African eastern food.

We ordered traditional Capucha stew with a mixture of beef, pork, chicken sweet corn and beans and their famous crab curry which came with a hot chilli sauce on the side and rice. The meal was different and delicious. (It is the crab curry that I would like right now to fix this cold!!)

The restaurant is decorated with straw hats and traditional Mozambican fabrics and the service was warm and friendly.

A great stopover during our exploration of Lisbon and a nice way to connect with the Portuguese history of colonisation, exploration and voyaging. We continued our walk to the Port and beyond.