Saturday, 20 July 2013

Pork Chops in Creamy Cider Sauce

This is a great healthy pork recipe, which can be made in 30 minutes and is tasty and filling. I think the original recipe was in one of the sunday newspapers, but my mum has it written down in one of her notebooks so I have no idea who's recipe it was originally. But this is our take on it!

Ingredients List:
4 Pork Chops
6 Shallots, peeled and sliced
25g Unsalted Butter
1tbsp Oil
100ml Stock (Pork or Vegetable)
200ml Cider
1tbsp Fresh Thyme, chopped
100ml Creme Fraiche
1tsp Cornflour
2 Green Apples, peeled, cored and sliced


In a pan heat the oil and butter until melted and fry the chops until browned on both sides. Then remove them from the pan and place on kitchen roll to help remove the excess oil/fat.

In the same pan add the shallots and fry until they soften and brown. Then return the pork to the pan and add the cider and chopped thyme and allow to simmer for 10 minutes. 

Remove the pork from the pan and place in the oven to keep warm for a little while.

Take the cornflour and mix with 1tbsp water to make a thin paste, add this and the creme fraiche to the pan and mix well.

Return the chops to the pan and add the apple pieces, allow to gently heat for around 10 minutes.

 Serve with mash or rice and enjoy!

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For an alternative you could make this with leeks and mushrooms, or if you don't like pork chops try using sausages instead. 

Wednesday, 10 July 2013

Lamb and Leek Curry

This is a tasty filling curry recipe, which is super simple to make in the slow cooker so is great if you lead a busy life but like to enjoy home cooked meals. The original recipe was for a Lamb and Potato Curry from the Slow Cooker recipe book edited by Gina Steer, but we altered it to suit our tastes, making it a little less spicy and changing out celery for leeks.

Here is our recipe

Ingredients List:

450g Lamb, fat removed and cubed
2 Leeks, sliced
2 White Onions, peeled and chopped
450g Potatoes, peeled and cubed
2-3 cloves/2tsp Garlic/Lazy Garlic, crushed if using cloves
1-2 (depending on taste) Green Chilies, deseeded and diced
125g Carrots, peeled and sliced
1 tin Chopped Tomatoes
2tbsp Vegetable Oil, (or alternative if you rather)
A few Curry Leaves
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Tumeric
1tbsp Tomato Puree
150ml/1/4pint Coconut Milk
150ml/1/4pint Water

First you will need to heat your oil in a large frying pan, then add the garlic, onions and leeks and fry until just starting to soften and brown. Add the curry leaves, garlic, turmeric, coriander and cumin and mix together well. Add your meat to the mixture and stir well so the meat becomes coated in the spice mixture. Keep frying the mixture until the meat is nicely browned. Pour in your tinned tomatoes, stir together well and heat for a further 2 minutes.
 Transfer the mixture to your slow cooker (excuse the mess around the pot!)
 Combine the tomato puree, water and coconut milk and add to the pot. Add the potatoes and carrots and set the slow cooker on low for 6-8 hours or high for 3-4 hours.
Serve over rice (with your favourite indian side dishes) and enjoy!
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For an alternative this would easily work with beef or pork, or to make it veggie try celery and aubergine, tofu or qourn. Or if you want a bit more spice add extra green chilies or change them for 2 red chilies instead!

Sunday, 7 July 2013

Chinese Turkey Noodles

This is a great simple, cheap and healthy family friendly recipe for Chinese Turkey Noodles. Our recipe is based on a Szechuan Turkey Noodle recipe which we found in the book below, but we altered it to suit our taste. I am unable to eat spicy food so we changed the recipe to make it milder and more suited to our pallet. 

Ingredients List:

450g Turkey, cut into chunks
2 Courgettes, cut into batons
225g Dried Egg Noodles, or an alternative type of noodle if you want
2tbsp Tomato Puree
2tbsp Black Bean Sauce
2tsp Cider Vinegar
4tsp Sesame Oil
2tbsp Groundnut Oil
4 Shallots, peeled and finely chopped
2 Cloves Garlic, crushed or 1tsp Lazy Garlic 

Mix together your Black Bean Sauce, Tomato Puree, Cider Vinegar and half your sesame oil. Then put the bowl in the fridge to let it chill.  
Heat your groundnut oil in a large pan or wok then add the garlic and shallots and fry till starting to soften. Add the Courgettes and Turkey and continue heating until the turkey is cooked through.
Whilst cooking the Turkey mix boil some water, either on the hob or in a kettle, and add the noodles. Heart for 3-5 minutes (or as per the instructions on the packet)
Add your sauce to your meat and courgettes and stir through until evenly coated. Keep stir frying for a further few minutes. Hopefully by now your noodles are also cooked. Simple drain them and serve, topped with your tasty Chinese Turkey dish.

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For an alternative you could make this veggie friendly by using mushrooms or tofu instead of the Turkey! Or try adding a touch of chilli and ginger to your sauce for a spicier taste.