Category: Meat

Brined Pork Chops

I had never thought of brining pork chops before I cook them before but after another recent successful turkey brining experience at Christmas , I though I would try it with pork. Of course then I found a host of articles about how brining is great for adding moisture to pork chops, cutlets and roasts and avoiding having dry pork ever again! (Took me long enough to find out!).
I just brined the chops for half an hour before cooking them and I cannot tell you what a difference it made to browning the chops and creating a delicious sauce to go with them. The chops were juicy and delicious. I can’t wait to try the technique with my next pork roast.

Prep time: 35-40minutes cooking time: 15-20 minutes including making sauce

Brining ingredients:
2 cups water
1/4 cup salt
Juice of half an orange
Half an orange sliced
1/2 tsp cracked black pepper
1 tspoon juniper berries
1 tablespoon or so of fresh rosemary leaves
2 pork chops or cutlets
1 tablespoon olive oil
1 tspoon paprika
1 tspoon dried Italian herbs (mixed or just oregano)
Salt and pepper for seasoning

Sauce
Juice of 1 orange
1/2 tspoon cornflour
1/2 cup of water
Pepper and salt for seasoning

Method:

Mix together brining ingredients and cover pork chops in a single layer, leave in brine for 30 minutes.

Drain off brine and pat chops dry, then rub with olive oil, paprika, dried herbs and black pepper.

Heat heavy based frying pan, then add pork chops and cook for 4 minutes on each side, as well as 1-2 minutes on rind side, check to see if pork is cooked – juices run clear. Allow pork chops to rest in pan, off the heat. Juices will run into pan. Remove chops from pan.

Return pan to stove on medium heat, deglaze with orange juice then add water and using a wooden spoon scrape all the yummy bits from bottom of pan and bring to a simmer.

Mix cornflour with 2 tablespoons of water to a smooth paste and stir into gravy off the heat to avoid lumps from forming. The cornflour thickens the sauce and also gives it a glossy look.

Strain sauce through fine sieve and serve alongside pork chops.

These chops are delicious with rosemary roast potatoes.

Shanthini4 Comments

Turkey and Pea Curry Puffs

We are now at the very end of the roast turkey leftovers (promise). Today we were heading to the beach for a picnic so I decided to use it all up by creating some curry puffs. The shredded roast turkey meat goes well with Indian spices and sweet peas and the curry puffs are perfect picnic food.

Prep time: 15minutes + 30 mins cooling Cooking time: 15 minutes
Ingredients:
1.5 cups shredded roast turkey meat
1 onion finely diced
2 cloves garlic crushed
1/2 tspoon chilli powder
1/2 tspoon turmeric powder
1/2 tspoon cumin powder
1/2 teaspoon salt
1 tspoon cumin seeds
Handful of curry leaves (optional)
2 tablespoons vegetable oil
1/2 cup frozen peas
1/2 cup water
1 beaten egg yolk for brushing pastries
3 sheets puff pastry

Method:
Remove puff pastry from  freezer to thaw.

Heat oil in pan over medium heat and add cummin seeds and curry leaves until they splutter and are fragrant.

Add onions and cook until transparent, then add crushed garlic and mix through for a minute until heated.

Add cummin powder, turmeric and chilli powder and mix thoroughly through onion mixture, heating until fragrant but be careful not to burn.

Add turkey to pan and stir fry, then add 1/2 cup after and peas – simmer for 5-8 minutes until all the water has evaporated and peas are just cooked.

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Cool mixture completely.

Pre-heat oven to 200 degrees celcius.

Cut pastry sheets into thirds lengthwise and horizontally to make 9 even squares.

Using a teaspoon, spoon small amounts of the turkey and pea mixture into one square at a time, fold over and use a cake fork to seal the edges creating a neat pattern across all edges. Repeat until all the mixture is used.

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Line a baking sheet with greaseproof paper, then place filled pastries evenly spaced apart. Brush with beaten egg yolk and place in Pre-heated oven.

Bake for 15 minutes or so until pastry is puffed and golden brown.

Allow to cool, or pack for picnic between layers of kitchen towel paper.

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Shanthini5 Comments

Divine food in the eternal city at Da Enzo

This was a true foodie experience. It was definitely worth waiting for about twenty minutes to be squeezed in to a table at Da Enzo in the Trastevere part of Rome. Went there on the basis of glowing reviews on a number of blogs, crossing the Tiber from where we staying near the Spanish Steps, queuing in the light rain on a nippy autumn day in Rome. We were absolutely rewarded for our efforts and I couldn’t recommend trying it out yourself when next in Rome.

The restaurant is tucked into a tiny “hole in the wall” down an atmospheric laneway, it was Friday lunchtime and the other restaurants around were pretty empty but Da Enzo was heaving with lots of locals and some savvy tourists. Its reputation for serving authentic, Roman cuisine (cucina Romano) in true Roman family style has grown and grown over the years.

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After being shown to our table with rickety chairs and paper tablecloths by a member of the family, we pondered the menu and daily specials. Our neighbours to our right spoke English and told us they were regulars and “everything is delicious”. It was also great to see a menu in Rome that had items that were different from every other Trattoria in town. Driven by seasonality and freshness, with an emphasis on “biologica” – organic produce, today’s menu featured autumnal goodies such as artichokes, chicory and freshly caught “Soleil” (fish)..

We chose to sample the Carciofi ala Romano (artichokes Roman style), Burrata (Soft string cheese), Trippa ala Romano(tripe in tomato sauce and the Tiramasu which was calling for us from the display cabinet across the small room!

The artichoke was steamed and dressed with a zingy, minty olive oil and lemon juice concoction that brilliantly complimented its artichokeness. Tucked away in the middle of the artichoke globe was a little bit of mint leaf stuffing which added to the taste sensation. Who knew artichokes and fresh mint were such firm friends? Da Enzo and many Romans obviously do.

The fresh Burrata salad was a mean in itself with a huge pile of it served on a plate with the freshest cherry tomatoes tag at tasted lime tomato and fresh basil leaves. I have tasted Burrata on a number of occasions before but nothing to compare with this salty, sweet, stringy medley which was presented by Da Enzo. Along with the freshest bread and olive oil with herbs, the Burrata was almost a meal in itself.

However, I could not resist the Trippa Ala Romano, cooked to melt in the mouth tenderness in a delicious tomato sauce with pecorino, I think this dish would convince many people that offal is far from awful!

And for the encore, the Tiramisu was a celebration of fresh cream and rich, real chocolate with the biscuits subtly flavoured with liquer ….an absolute sweet treat to end a sensational meal.

So great finding this little gem of slow food, home cooking in Rome.

Website: http://www.daenzoal29.com

Shanthini3 Comments

Thai Isaan Cuisine

I loved the Isaan cuisine of Thailand which I discovered while travelling in the north of Thailand back in the 90s. This article gave me a flashback. There used to be a great Thai Isaac place at Eastgardens in Sydney…wonder if it’s still there?!

Isan food offers much of the best eating in Thailand. Less celebrated globally but hugely popular locally. Although Isan food is less common outside of Thailand, inside the country it can be found everywhere. There are a few qualities and ingredients that seem to dominate: chili peppers, lime, peanuts, dried shrimp, fresh fruits and vegetables, […]

via Isan Cuisines — Thai Regional Foods

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Beef Bourguignon with Star Anise and Cloves

This beef bourguignon is made even more soul warming through the addition of star anise and cloves. The resulting dish has just the right dash of these spices to liven up what can be a rather heavy dish. Great winter staple. The smell of this cooking will get everyone salivating.

Prep time: 30 minutes  Cooking time: 2.5-3 hours
Ingredients:
1.5 kg chuck steak diced into medium size chunks
200g thick cut bacon with fat cut into strips
2 tbspns Vegetable oil
6 tbspns butter
12 eschallots or baby onions
12-14 button mushrooms
1 onion finely chopped
1 carrot diced
3 cloves of garlic crushed into paste
2 tbspns plain flour
750ml red wine
1.5 tbspns tomato paste
Bouquet garni
3 star anise
4 cloves
3 cups chicken or beef stock
Salt and pepper
Fresh parsley chopped to garnish

Method:
In a large casserole dish cook bacon over medium heat until golden brown and fat has melted.


Brown beef in small batches, adding oil in between batches if needed. Keep browned beef aside.

In a separate frying pan melt 2tbspns butter and fry baby onions until golden and set aside

Then fry mushrooms with another 2 tbspns butter and fry until golden and set aside


Add rest of butter to casserole pot, melt and then add star anise, cloves, onions, carrots and garlic and cook over medium heat for 4-5 minutes

Add the flour and stir through, then add wine, tomato paste, bouquet garni and bring to the boil, scraping bottom of pan

Add beef and bacon to the casserole and add the stock, bring to boil then simmer. Cover and simmer gently for 2-2.5 hours until meat is very tender

Add salt and black pepper to taste

Add the mushrooms and onions and cook covered for another half an hour


Remove the bouquet garni and star anise

Garnish with parsley and serve with mashed potatoes, green salad and crispy bread rolls to help mop up the sauce

Shanthini8 Comments

Durban Indian Meatballs in tomato curry sauce

This is another Durban comfort-food staple. It is often referred to as “lamb kebabs in chutney”. This curry is delicious with roti or rice and a dollop of cucumber raita.

I often make extra meatballs and freeze them as they can also be used as an appetizer, just grilled from frozen and served with a  Mint Chutney or Chilli Sauce on the side.
These meatballs can also be cooked with borlotti or cannellini beans for an Indian version of the Spanish dish of meatballs and beans in tomato sauce. Adding beans changes the texture of the gravy making it “more creamy” and much heartier than the basic tomato version.

Ingredients
Meatballs:
1 kg lamb or beef low fat mince
½ onion finely diced
4 cloves garlic and equivalent amount of fresh ginger peeled
1 teaspoon cummin powder
½ teaspoon turmeric powder
2-3 fresh red chillies chopped finely (can be deseeded for less heat0
1/4 bunch of coriander finely chopped (about 3 tablespoons worth)
1 egg beaten
1 teaspoon of salt

To make meatballs:
Use a mortar and pestle to pound ginger and garlic into a paste.


In a large bowl, add mince and all other ingredients, including ginger and garlic. Add beaten egg last.
Mix well with your hands (I use disposable gloves), then form into medium size balls
Place on baking sheet lined with baking paper, put extras into a plastic container for freezing.
Heat oven to 170 degrees celsius and cook for 20 minutes or until just browned on the outside, cook for 5-10 minutes if serving as an appetiser. Taste test to see if cooked through so the meatballs don’t dry out too much.
If using from frozen, heat oven to 170 degrees Celsius, place frozen meatballs on a baking sheet lined with baking paper and cook as above. They might take slightly longer as they are cooking from frozen.

Tomato Curry Sauce

Ingredients:
1 onion finely diced
2 large fresh ripe tomatoes diced
1 handful of curry leaves
1 teaspoon cummin seeds
2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not)
3 cloves of garlic and equal amount of fresh ginger peeled
3/4 teaspoon chilli powder
1/2 teaspoon turmeric powder
½ teaspoon cummin powder
1 teaspoon salt
½ teaspoon sugar
2 cups chicken stock
Coriander to garnish
Vegetable oil

Method:
Heat vegetable oil in medium size heavy based pan which has a lid
Add cummin seeds, curry leaves and cinnamon sticks and heat gently until fragrant
Add onions and cook gently until transparent
Add ginger and garlic and heat through
Add all powdered spices: chilli powder, turmeric, cummin powder, salt and sugar and mix through for 2 minutes.

Add tomatoes, cooking for 2-3 minutes, stirring to avoid tomato mixture burning.

Add 1 cup chicken stock and bring to a boil, then lower heat and then simmer for 15 minutes, adding more chicken stock as required to make sure the tomatoes break down but don’t stick to the bottom. (*See below if you want to add borlotti or cannellini beans to your curry)


After 15 minutes, add the meatballs which have been cooked for about 20 minutes in the oven, add any juices from the baking sheet and more chicken stock or water to just cover meatballs and tomatoes.


Simmer for a further 10-15 minutes until tomatoes have broken up and a thick curry sauce is created.
Serve with hot rotis or white rice and cucumber raita.

Note:
Durban Indian Meatballs and Borlotti Beans Tomato curry.
For this version of the meatballs, add 1 can (400g) of borlotti beans or cannellini beans to the tomatoes after they have been cooking for about 5 minutes, add an additional ½ cup of chicken stock, and simmer mixture for another 15 minutes before adding the meatballs.

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