Pineapple and pork tacos with avocado cream
10 June 2011

Serves: 4

Preparation time: 15 minutes

Ingredients

Pork & Pineapple
  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 12 ounces pork tenderloin, trimmed and cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 fresh pineapple, cored and sliced crosswise
  • 2 tablespoons chopped fresh coriander
  • 12 corn tortillas, warmed.
Avocado cream
  • 1 avocado, mashed
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons freshly squeezed lime juice
  • salt and pepper to season

Instructions

To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado cream.
 
Whisk the avocado with the sour cream, lime/lemon juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the cream fresh looking.
 
Coat a large nonstick pan with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the coriander and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
 
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
 
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Pork with fresh apple sauce
03 June 2011

Serves: 2

Preparation time: 15 minutes

Ingredients

  • 2 apples, peeled, cored, thinly sliced
  • 30 mls (1/4 cup) water
  • 1 tsp honey
  • 1 packet of Enoki or similar mushroom
  • 1 tbs water
  • 2 tbs soy sauce
  • 2 (150g each) pork midloin butterfly steaks, trimmed
  • 1 tsp olive oil
  • 1 bunch baby bok choy, washed, leaves separated, steamed, to serve

Instructions

Place the apples and water in a medium saucepan. Cover and bring to the boil over medium heat. Reduce heat to low.

Cook, covered, mashing occasionally with a wooden spoon, for 12-15 minutes or until soft. Stir in the honey.
 
Meanwhile, heat a large non-stick frying pan over medium heat. Add the mushrooms, water and 1 tbs of the soy sauce.

Cook, stirring frequently, for 3-4 minutes or until softened. Remove from the pan. Cover and keep warm.

Brush pork with oil and add to the pan. Cook over medium heat for 2-3 minutes on each side or until just cooked through.

Add the remaining soy sauce and turn the pork over to coat well. Remove from the pan. Serve pork with apple sauce, mushrooms and baby bok choy.
 

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Simple delicious orange cake
03 June 2011

Serves: 4

Preparation time: 15 minutes

Ingredients

  • 2 small (400g) oranges
  • 125g butter, melted
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • Orange zest, to decorate

Orange icing

  • 1 1/2 cups pure icing sugar, sifted
  • 10g butter
  • 2 tablespoons orange juice

Instructions

Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan or standard cake tin. Place oranges in a saucepan. Cover with cold water. Bring to the boil.

Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.
Roughly chop oranges. Remove and discard seeds. Process orange until smooth.

Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.
 
Make icing (more the better) Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake.

Top with orange zest. Stand for 15 minutes or until set. Serve.
 

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

Creamy baked swede
27 May 2011

Serves: 4

Preparation time: 15 minutes

Ingredients

  • 1kg of Swede, cut into 4 cm  pieces
  • 40g butter
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 3-4 shallots, chopped
  • 2 tablespoons cream
  • 3-4 tablespoons fresh, white breadcrumbs (optional)
  • Rice bran oil, for greasing

Instructions

 

 
Heat the oven to 190°C and lightly grease an ovenproof dish or casserole.
 
Put the Swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
 
Mash the cooked Swede with 25g of butter and season. Stir in nutmeg, spring onions and cream.
 
Put the Swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs if using.
 
Dot with the remaining butter, season with liberal amounts of ground salt and pepper and bake for 40 minutes, until golden on top. Serve hot with caramelised chutney or a dash of balsamic vinegar.

 

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”

King brown mushroom & eggplant broth
26 May 2011

Serves: 2

Preparation time: 15 minutes

Ingredients

  • 1 eggplant
  • 1 king brown mushrooms
  • 1/2 onion finely chopped

Soy broth

  • 100ml of kaeshi sauce (soy, mirin, sake and dried shiitake)
  • 50ml mirin
  • 300ml kombu dashi stock
  • 1/2 tbsp sugar
  • 1 tbsp chilli paste

Instructions

 

 
Spike the eggplant with skewers all over and deep-fry till soft and easily skewered. Remove the eggplant from oil; drain and place in cold water. Take the skin off the eggplant. Drain eggplant of oil and water thoroughly. This may take around 20 minutes. Chop into nice slim fingers.
 
Heat the oven to 180C.
 
Cut the mushrooms in half and bake in the oven for 10 minutes.
 
Boil all the sauce ingredients together and remove from heat.
 
Combine the eggplant and mushrooms in a bowl and pour sauce them. Allow to cool. Serve in a bowl with chilli paste and spring onion on top.

 

 

 

Link To: link to this article

Share: Share on Facebook Share on StumbleUpon Share on Technorati Digg it! Share on Delicious

“ 0 Comments ”