#NYE new #ham #glaze

Baked another small ham today for picnics and snacking over the new year break! Glazed and baked ham is so good and I wonder why we don’t make it more often?

This ham bought from our favourite butchers Nicholas & Co at Edgecliff Shopping Centre was of the ver6 best quality and that shines through in the end product.

The glaze is a combination of a number of simple recipes and results in a delicious sweet, mustard flavoured ham which is perfect for just picking at or on a bit of good bread.

Prep time: 15 minutes cooking time: 1.15 minutes

Ingredients:

  • 1.5 kg ham off the bone
  • 2 tablespoons seeded mustard
  • 1/4 cup brown sugar
  • 2 tablespoons smooth apricot jam
  • Cloves

Method:

1. Pre-heat oven to 170 degrees Celsius

2. Remove skin and all but a very thin layer of fat from the ham, score ham to create a Criss-cross pattern that creates diamonds across the surface of the ham.

3. Mix up sugar and mustard together, smother ham in this mixture.

4. Stud the intersections of the diamond shapes with the cloves.

5. Pat on extra sugar, mustard mixture if any “gaps” appear.

6.place ham in a foil tin or a baking tray well lined with foil and baking paper to avoid glaze getting on your pan.

7. Cook ham in oven for 45 minutes.

8. Put the apricot jam in a microwave proof container and heat for 1,5 minutes until starting to melt. Mix with spoon and “glob” it over the ham so it oozes over the top without moving the sugar mustard mixture.

9. Bake for further 20-30 minutes until glaze is browned and “stuck” to the ham.

10. Allow ham to rest for a while until ham is cooled to warm. Place on platter or board in a handy location so passersby can slice and nibble. keep in fridge for handy family snack for upcoming new year’s festivities.

#Vietnamese inspired Stuffed Squid with spicy sauce #stuffedsquid

Vietnamese inspired braised stuffed squid with pork, noodle and prawn filling

I had some large frozen squid tubes so was googling around to see how to use them imaginatively.

Found inspiration in a range of Vietnamese stuffed squid recipes like this one Braised Stuffed Squid and Vietnamese Stuffed Calamari.

Didn’t have any dried mushrooms but did have frozen prawns so chopped them finely to add some texture to the stuffing.

Turned very well and made for an easy dinner. This dish would work well look great as part of a buffet spread as well. This recipe serves 2-3 served with rice but can be easily multiplied for larger groups.

Preparation time: 20 minutes Cooking time: 30 minutes

Ingredients:

  • 2 large squid tubes or 4 smaller tubes
  • 100g pork mince
  • 4 small prawns shelled, deveined, diced finely
  • 4 spring onions, finely diced and white and green parts kept seperately
  • 2 cloves of garlic minced
  • 20g cellophane/vermicelli noodles soaked in hot water until soft
  • 2-3 red chillies finely chopped (deseed for less heat)
  • 1 teaspoon white pepper
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • 2 ripe tomatoes diced
  • 2 teaspoons grated palm sugar or 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons or so of roughly chopped fresh mint and coriander
  • 1/2 fresh lime

Method:

1. Defrost frozen squid tubes and frozen prawns until completely thawed.

2. Soak noodles in bowl of hot water for 20 minutes or until softened. Drain. Cut into small pieces/short lengths.

3. Make pork stuffing, place minced pork in a seperate mixing bowl with ½ tsp salt and knead until smooth. Then garb small handfuls of the pork and slap or throw them against the sides of the bowl until tender and almost looks like a paste. Then add prawns, garlic, half the chopped chillies, half the chopped green part of the spring onions,1 teaspoon palm sugar or 1/2 teaspoon brown sugar, 1/2 teaspoon white pepper, noodles and combine well.

4. Stuff the squid tubes leaving some room at each end to allow mixture to expand. Make one or two small slits across the top of the squid tubes to allow air to escape. Secure ends with toothpicks and skewers.place in steamer over a pan of simmering water and cook for 15-20 minutes or until filling is firm and cooked and squid tubes are tender. (I steamed the leftover stuffing alongside the squid to not waste it)

5. Heat vegetable oil in frying pan, Then add tomatoes, rest of sugar, 1/2 teaspoon white pepper, white part of spring onions, rest of the chillies, fish sauce and stir fry. Cook, stirring, for 3-4 minutes or until tomatoes have softened. Remove the sauce from the pan to a seperate bowl.

6 Add squid to same frying pan without cleaning pan after removing the sauce. Cook, turning carefully, for 5 minutes or until squid is light golden amd covered in pan juices.

7. Slice squid into thickish rounds, spoon over remaining sauce from the bowl, garnish with chopped coriander and mint and a squeeze of lime juice. Serve with steamed rice or present on a platter on a bed of lettuce or watercress as part of a buffet or shared main.

Vietnamese inspired stuffed squid

Pork with shredded kale and Fenugreek leaves(#methi) vindaloo

Made one of our favourite pork curries Pork VIndaloo, added 2 handfuls of shredded kale, as well as about 300g of frozen fenugreek leaves (bought at an Indian grocery store) ….right at the end to simmer with pork for last 10 minutes or so, then garnished with chopped coriander.

Pork Vindaloo with Fenugreek seeds and leaves

Whilst the bitter leaves of fenugreek are acclaimed by many Indians as an antioxidant with excellent healing powers for every thing from liver dis disfunction, to lowering cholesterol, I just love the bittery, earthy flavours that fenugreek leaves bring to spaces and Dhals. Find it, buy it and try it out?

Adding in shredded Kale to add more texture to the dish.

#Crunchy #Thai #Pork Belly Bites

Very naughty but nice! A crunchy, spicy typical Thai street food snack which makes a good side dish addition for a Thai feast.

Thai fried pork belly

We had it alongside our now traditional Boxing Day Turkey Pad Thai and a Salmon and Zucchini Green Curry to create a Thai feast.

Boxing Day 2020 Thai Feast

Prep time: 4 hours Cooking time: 15 minutes

Ingredients:

  • 400g boneless pork belly cut into bite-size pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves crushed garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 red chilli crushed
  • Juice of 1 lime
  • 4 tablespoons potato flour or plain flour
  • Vegetable oil for shallow frying

Method

1. Put pork into a bowl, add all ingredients except flour and oil

2. Mix thoroughly and allow to marinate for at least 4 hours or overnight.

3. Place flour on a plate.

4. Heat oil for shallow frying in a small deep frying pan or wok.

5. Cover pieces of pork in flour and then fry on medium-high heat for 8-10 minutes until golden brown and pork is fully cooked.

6. Drain on paper towel.

7. Garnish with red onion, coriander and wedges of lime and serve.

San choy bow #pork #waterchestnuts

Very hot day here in Sydney calls for quick an easy dinner. The crisp iceberg lettuce cups with pork mince and after chestnut filling was the perfect starter for dinner.

  • Ingredients
  • 300g pork mince
  • 2 cloves a garlic and small knob of ginger minced
  • 1/2 onion finely diced
  • 1/2 small tin water chestnuts drained and diced
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 2 tablespoons soy suace
  • Iceberg lettuce leaves crisped by soaking in iced water
  • 1 tablespoon vegetable oil

Method:

1. Heat vegetable oil, add onion and cook until transparent

2. Add ginger and garlic and warm through

3. Add pork mince and fork to break up

4. Add sesame oil, soy, oyster and Mirin to pork and mix well. Add 1/2 cup water and cook for 5 minutes

5. Add water chestnut and cook for another 5 minutes until water has evaporated

6. Add chopped coriander

7. Trim iceberg lettuce into neat cups. Place iceberg lettuce cups in iced water, then dry carefully.

8. Scoop pork mince mixture into iceberg cups and serve.

#Beancurd rolls with #Pork and #waterchestnut #yumcha #dimsum

I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.

These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!

The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.

Flat sheets of dried Beancurd skin for rolls

This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.

Prep time: 40 minutes cooking time: 20 minutes

Ingredients:

  • 300g pork mince
  • 8 slices canned waterchestnut diced finely
  • 4 stalks spring onions diced finely
  • About 10 dried shrimp soaked in water, then chopped finely (optional)
  • 1 teaspoon white pepper
  • 2 teaspoons finely diced ginger
  • 1 egg white lightly beaten (keep egg yolk)
  • 1 tablespoon light soy sauce
  • 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
  • 2 tablespoons by vegetable oil
  • 1 teaspoon sesame oil
  • Lightly beaten egg yolk to use for sealing rolls

Sauce:

  • 1.5 cups chicken stock
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 teaspoons cornflour and 1/4 cup water
  • 1 teaspoon sesame oil

Garnish: finely sliced spring onions and chopped coriander

Method

1. Mix all stuffing ingredients in a bowl, except oils and egg yolk

2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.

3. Cut beancurd skin into 15cm x 20 cm rectangles.

4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.

5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.

6. Cut beancurd rolls in half, place into a baking dish.

7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.

8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.

9. Scatter over with finely sliced spring onions and coriander and serve.