Wednesday, 15 June 2011

Five spice pork marinade

Needed to make something quickly today (again due to exams), so I marinated some sliced pork overnight last night in olive oil, Chinese five spice (a mix of star anise, cinnamon, fennel, black pepper and cloves) and ginger.
For 2:

5 Pork Loin Steaks
1 Broccoli Head
2 Carrots
1 Clove of Ginger
Chinese Five Spice
Olive Oil

1. Mix 40 ml olive oil, some Chinese five spice and ginger in a measuring jug.
2. Chop pork into strips (as per picture) and marinate in above overnight.
3. Peel carrots. Chop carrots and broccoli into thin strips. Chop garlic into small pieces.
4. Place wok on heat, add pork to wok first, then other ingredients.
5. Stir-fry ingredients in wok until pork is browned. Add spinach to wok and wilt. Serve.
Volumise: Add more carrot and/or spinach.
Add carbs: Add peppers.
Add fat: Add coconut oil to stir-fry.
Add protein: Add some nuts to the stir fry just prior to serving, perhaps walnuts.

Warming Beef Stew

I struggled with a name for this. It was never meant to be a spicy dish, but it is full of spices, like cinnamon and cumin, so I went with something that sounds good given the current weather in the UK.
For 3:
3 Casserole Steaks
4 Onions
3 Cans of Chopped Tomatoes
2 Carrots
1 Clove of Garlic
Ground Cumin
Dried Coriander
Ground Nutmeg
Ground Cinnamon
1 Saucepan

1. Peel and chop the onions and garlic. Fry in saucepan until almost browned.
2. Chop casserole steak into pieces about a cubic inch (2.5 cm) in size. Fry the beef in the saucepan until brown.
3. Add the spices and mix into the onions and beef.
4. Once fully mixed in, add the tomatoes and carrots.
5. Simmer for about 1 hour and/or until the sauce is sufficiently thickened. Serve.
Volumise: Add more carrots. Add some spinach about 2 minutes before serving.
Add carbs: Use more tomatoes. Add some peppers roughly ten minutes before serving.
Add fat: Mix in some coconut oil, almond or coconut flour.
Add protein: Serve with bacon. Use more beef. I imagine everyone is sick of hearing "use more bacon", but unfortunately, it is a universal trueism that bacon improves pretty much everything.

Also, this will be posted to Fightback Friday at Food Renegade on Friday. Feel free to head over there and check out more recipes and food related articles.

Coq au vin

Classical French dish. I made it in my slow-cooker, which I know that not everybody has, but the size of the dish means you need a big container for it all, so it's a slow-cooker or a casserole dish. I needed the bottle of wine to make the dish, and I went to Tesco to get it. Annoyingly, I got ID'd and didn't have any on me, which meant I couldn't get some alcohol that I wasn't even going to drink, but evaporate into the air.
For about 4-6:
4 Large Chicken Legs
500 g Bacon
6 Onions
2 Carrots
8 Medium Mushrooms
1 Bottle of Wine (minus 3 Glugs for the Plum Sauce recipe of earlier)
3 Bay Leaves
Frying Pan

1. Fry the bacon in the frying pan until crispy.
2. Pour all but one glug of the bottle of wine into the slow-cooker. Add the bay-leaves and thyme.
3. Chop the onions and carrots roughly and add the onion, carrots and bacon and some thyme to the slow-cooker.
4. In the pan used for the bacon, fry the chicken legs until brown on both sides. Place the chicken legs into the slow-cooker.
5. Add water until all the ingredients are covered with liquid.
6. Cook for 6-8 hours.
7. Strain all the liquid from the pot into a saucepan and boil down into a thick sauce. Return the solids to the warm pot, but do not apply heat, to maintain temperature.
8. While this boils, chop the mushrooms into quarters and fry in butter. Once browned, add the remaining glug of wine. Boil this liquid down to a thick sauce also.
9. Once the mushrooms and sauce is ready, serve. Be careful of bones from the chicken legs (they can be reserved for stock).
Volumise: Use more carrots. Mix in some cauliflower, it may dissolve and thicken the sauce.
Add Carbs: Serve with roast sweet potatoes.
Add fat: Mix some coconut oil or coconut flour into the slow-cooker prior to 6-8 hour cooking.
Add protein: Use more bacon. Use more chicken legs.

Monday, 13 June 2011

Roast beef in plum sauce with mashed cauliflower

Good God! I thought I mightn't post this week because of exams and whatnot, but this was genuinely too good not to share. I really enjoyed this meal. The sauce was amazing.
Let's get straight to it.
For 2:
4 Small Beef Steaks
2 Plums
3 Glugs of red wine (yes, that's a unit!)
3 Onions
1 Cauliflower Head
1 Beef Stock cube (Knorr)
Coconut Oil
Roasting Dish
Frying pan

1. Heat the oven to about 150 degrees C. Once hot, put the steaks in with some coconut oil.
2. Slice the onions finely. Fry in the pan on a low heat with some oil.
3. Cut down to the plum stone, run the knife all the way round, then twist the plum apart and remove the stone. Chop each half plum into four pieces (so 16 plum pieces in all). Add them to the frying pan with the onions.
4. Put a saucepan of water on the boil.
5. Chop the cauliflower up into bit and start boiling it once the water is boiling.
6. Add two glugs of wine and the stock cube to the frying pan and one glug of wine to the beef in the oven. Stir the frying pan until the stock cube dissolves.
7. Once the sauce is thickened up and the beef has had roughly 40 minutes, add the liquid from the baking tray to the frying pan.
8. Once the cauliflower is boiled, drain it, then mash it.
9. Once the beef has had 1 hour total and the sauce is thick, serve.
Volumise: Use more cauliflower, boil or steam some broccoli.
Add Carbs: Boil and mash some sweet potato instead or as well.
Add fat: Add coconut oil to the mash.
Add Protein: Wrap the steaks in bacon and with cheese.

PS Most of these recipes are now going up on Chowstalker. Two points come to mind:
1. They have a ratings system. If you enjoyed the recipe, let them know.
2. They have a butt-load more good recipes.