tag:blogger.com,1999:blog-17301549699460600062024-03-05T10:11:24.144+00:00The Greedy ForkThe Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1730154969946060006.post-4019532577970867742020-05-30T17:07:00.000+01:002020-05-30T17:07:30.293+01:00Butter Chicken Curry (Murg Makhani)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyKtZ6pO6B9oIIZEujBRDx3aUmnoEqzdk4xf6mb-O2HFUhcHbwH693K5RIeFKBHpJ2aMd84-ONO5W7xxvxkc2nfF0QUG1lt8XTiOiRUD0X943JAyP1R8UUCn5LVO6kGUkVfI0oNny1Qw/s1600/E16FA32A-D5FB-4C09-844E-8712D8CF88C2.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyKtZ6pO6B9oIIZEujBRDx3aUmnoEqzdk4xf6mb-O2HFUhcHbwH693K5RIeFKBHpJ2aMd84-ONO5W7xxvxkc2nfF0QUG1lt8XTiOiRUD0X943JAyP1R8UUCn5LVO6kGUkVfI0oNny1Qw/s640/E16FA32A-D5FB-4C09-844E-8712D8CF88C2.JPEG" width="640" /></a></div>
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Butter chicken curry is a rich, creamy, tomato-based curry. It's not particularly known for it's spiciness, but you can adjust this how you like. Though I'm a firm believer that not all curries need to have chilli heat (mostly because I'm not good at handling it). </div>
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This is my favourite curry to make and, if you're going to try it, it's well worth letting the chicken marinade with the yogurt overnight if you can. The lactic acid in the yogurt breaks down the protein in the chicken, making it really tender and succulent. </div>
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Even with a whole punnet of tomatoes, this recipe isn't exactly the healthiest considering the amount of cream and ghee used. But, oh my, it's worth it. And it's got to be healthier than a takeaway curry... right?</div>
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Serves 2</div>
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2 chicken breasts, <i>cut into chunks</i></div>
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200g yogurt</div>
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15g tandoori seasoning</div>
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2 tbsp rapeseed oil</div>
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1 onion, <i>thinly sliced</i></div>
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2 garlic cloves, <i>chopped</i></div>
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1tsp root ginger, <i>chopped</i></div>
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2tsp ground cumin</div>
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2tsp garam masala</div>
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1tsp turmeric</div>
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1tsp chilli flakes</div>
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1tsp salt</div>
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25g ghee </div>
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300g cherry tomatoes, <i>halved</i></div>
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160g single cream</div>
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Pinch of sugar</div>
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Dash of lemon juice</div>
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Small handful fresh coriander, <i>chopped</i></div>
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Combine the chicken, yogurt and tandoori seasoning together in a glass bowl, making sure it's all thoroughly mixed. Cover with cling film then let it marinade in the fridge for at least an hour, but ideally overnight. </div>
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Preheat the oven to 200C.</div>
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Spread the chicken pieces out on an oven tray and bake for 30 minutes. Turn the chicken pieces over and cook for another 10 minutes. You want to try and get some charring on the edges. </div>
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Next, heat the oil in a large saucepan over a low heat and add the onion, stirring occasionaly. You want to slowly sweat the onions until the become really soft and transulcent. If they start to colour, try and go lower with the heat if you can. This should take about 10-12 minutes. </div>
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Then add the garlic and ginger and continue to cook for another minute before adding the spices and salt. Cook them for about 30 seconds - they should become very aromatic but not burn. </div>
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Now, go in with the ghee and, once melted, the tomatoes. At this point, turn the heat up to medium (always making sure nothing burns) and stir well. I use a wooden spoon to help break down the tomatoes and release their juices. </div>
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After about 10 minutes, add the cream, chicken pieces, sugar and lemon. Bring it up to a simmer and cook for another 10 mintues. </div>
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Just before serving, stir through the coriander. </div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-84577089766969554762020-05-24T14:38:00.002+01:002020-05-24T14:38:35.664+01:00Miso Pork Ribs with Korean Glaze<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5EZMaj-H6lljuhtCbFW9ZpBU5BeCLoUDn6ttmhxtbDquBX0gjZhjnRrtsPyohnT1wnipesVnq5T0Q4JeMMAE1WVoengZgSLA_rtLbehG81lbUm6V4syk02Re_KWh12Qo15oqz7NRdQI/s1600/5EE44B16-3CE7-4EB9-AC84-DE1E7DE1D400.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5EZMaj-H6lljuhtCbFW9ZpBU5BeCLoUDn6ttmhxtbDquBX0gjZhjnRrtsPyohnT1wnipesVnq5T0Q4JeMMAE1WVoengZgSLA_rtLbehG81lbUm6V4syk02Re_KWh12Qo15oqz7NRdQI/s640/5EE44B16-3CE7-4EB9-AC84-DE1E7DE1D400.JPEG" width="640" /></a> </div>
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During the coronavirus pandemic, local companies around my area have been adapting - as I'm sure they have around the world. My favourite being local restaurants temporarily turning into takeaways (which I obviously support, triple fried chicken burger with triple cheese and triple bacon anyone?). A very close second favourite conversion, is butchers doing deliveries. Every couple of weeks, me and my housemate place an order for the likes of sausages, steaks, burgers, koftas and beef mince. This week, we decided to get a rack of ribs for our Saturday night dinner and the butchers did not disappoint. We got a rack of very meaty ribs. </div>
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This recipes has everything - a deep, rich flavour from the miso paste; umami from the dried mushrooms; a kick of heat from the gochujang; a slight saltiness from the low sodium soy; sour notes from the rice vinegar; and a floral sweetness from the honey. </div>
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Couple of notes before we begin:</div>
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<li>Shittake mushroom powder - dried mushrooms can easily be found in Asian supermarkets, then blitz to a powder in a blender or grinder. Alternatively, they can be skipped. </li>
<li>Gochujang - this is a fermented Korean chili paste. Again, it's readily available in Asian supermarkets but if you can't find it, try substituting with a combination of chili sauce and tomato ketchup.</li>
<li>Low sodium soy sauce - don't be tempted to use regular soy sauce! It'll be too salty. </li>
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1 rack of pork ribs (about 500g)</div>
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2 dried shiitake mushrooms, <i>ground to powder</i></div>
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50g red miso paste</div>
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For the glaze:</div>
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1 tbsp vegetable oil</div>
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1 onion, <i>sliced</i></div>
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3 garlic cloves, <i>chopped</i></div>
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2cm piece of ginger, <i>chopped</i></div>
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1 tbsp gochujang (Korean red chilli paste)</div>
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3 tbsp low sodium soy sauce</div>
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3 tbsp rice vinegar</div>
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2 tbsp honey</div>
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Fresh coriander, <i>chopped to garnish</i></div>
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Preheat the oven to 150C.</div>
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Rub the groud mushroom powder all over the ribs - patting it in to adhere. Then smoother them with the miso paste. </div>
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Wrap the ribs in tin foil and baking parchment, creating a little parcel that will trap the steam and help keep your ribs moist. </div>
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Place on a roasting tray in the middle of the oven and cook for 1 1/2 hours - check after an hour to make sure they're not drying out. </div>
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Meanwhile, make the glaze by sweating the onion in the oil for 10 minutes over a medium low heat. You want them to become soft and translucent. </div>
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Add the garlic and ginger and cook for another minute. </div>
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Go in with the soy sauce, gochujang and rice vinegar, bring to a simmer and cook for 10 minutes. Then stir in the honey and allow to cool slightly. </div>
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Using a jug blender or hand blender, blitz the glaze until smooth. </div>
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Taste the glaze and adjust accordingly. </div>
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After 1 1/2 hours, pull the ribs out of the oven and unwrap them - be careful of any steam. </div>
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Brush on the glaze (I used half and froze the rest for another time, but you can go mad and use it all).</div>
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Turn the oven up to 200C then return the ribs to the oven for 10 minutes - watch them closely so the glaze doesn't burn. </div>
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When ready, slice those tasty ribs up, garnish with coriander and serve with a beer.</div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com2tag:blogger.com,1999:blog-1730154969946060006.post-80250649114230170892019-09-01T10:00:00.000+01:002019-09-01T10:00:05.696+01:00Soy & Honey Lamb Shank<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBXiEOTqvxakopOpBNViPNBcBnhTX8gG4v_I4wnT3tK3FV5cbdfG17qfLPsvw9xfdIbtQNvirdkJo_Kj8OoQRC6swohn4yLOkRUjc1lQPsUjYeKmJxItS7bbijbaVbm53Uk_5XiIVrTI/s1600/4E2309D4-896D-4D69-A3D5-4554430A48E7.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBXiEOTqvxakopOpBNViPNBcBnhTX8gG4v_I4wnT3tK3FV5cbdfG17qfLPsvw9xfdIbtQNvirdkJo_Kj8OoQRC6swohn4yLOkRUjc1lQPsUjYeKmJxItS7bbijbaVbm53Uk_5XiIVrTI/s640/4E2309D4-896D-4D69-A3D5-4554430A48E7.JPEG" width="640" /></a></div>
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I'm going to start by saying this is not a traditional Asian recipe - at least, not as far as I know. It was essentially born out of two things: 1) finding a reduced price lamb shank in my local supermarket - about £1.50 I think, and 2) wanting to use my cute little casserole dish more - I actually bought it to make clay pot rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrg2tLUXYnklW1M6PhyphenhyphenGZfYwIZ1ffUMqdB6dp25Xzb2X88a2gTcWEWSr0jWzeR4WDUFNWm9VUo7R4NwVU9xQT_1b8bxYjK1iIhvMJ-hBx7uQH7RtNhQNXX0T1NcDPshveiJRv2ITRINw/s1600/4C861239-410D-456F-BC93-A24B858F808A.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrg2tLUXYnklW1M6PhyphenhyphenGZfYwIZ1ffUMqdB6dp25Xzb2X88a2gTcWEWSr0jWzeR4WDUFNWm9VUo7R4NwVU9xQT_1b8bxYjK1iIhvMJ-hBx7uQH7RtNhQNXX0T1NcDPshveiJRv2ITRINw/s640/4C861239-410D-456F-BC93-A24B858F808A.JPEG" width="640" /></a></div>
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Serves 1 - <i>but easily scaled up to feed more</i></div>
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1 lamb shank</div>
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125ml light soy sauce</div>
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125ml honey</div>
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125ml hot vegetable stock</div>
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2 spring onions, <i>roughly chopped</i></div>
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10g ginger, <i>roughly chopped</i></div>
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2 garlic cloves, <i>roughly chopped</i></div>
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Coruander, <i>to garnish</i></div>
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Rice, <i>to serve</i></div>
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Preheat the oven to 150C. </div>
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Stab the shank with a knife, so the flavours can penetrate the meat beater and place it into a small casserole dish or small oven proof sauce pan (basically something it fits snuggly into and that can go in the oven). </div>
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Combine the rest of the ingredients in a bowl and pour over the shank. </div>
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Fit the lid, if your vessel of choice has one (or, alternatively, wrap some tin foil loosely over the top) then pop into the oven for about 1 1/2 hours - turning and basting 3 times. The meat should be tender enough that a fork will start to pull the meat away when dragged over the top. </div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-70518768382020480202019-08-18T13:57:00.000+01:002019-08-18T13:57:09.785+01:00Turkey Katsu<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pz_jHmX13cKvIn8jx5FzFjpCWJXt46oXvE89gO4e4U-R5YefJhQHN4sjPEO4MJ2DuiEegGI-uybCw-PNhPQ5LdmOOmriTPy7L0jPi7YVPrkS2Njnr87Bnpb7_Jn9XhciiOCh6Sff9VI/s1600/7057B76C-631A-46F6-A51C-22D8B6E1EBCA.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pz_jHmX13cKvIn8jx5FzFjpCWJXt46oXvE89gO4e4U-R5YefJhQHN4sjPEO4MJ2DuiEegGI-uybCw-PNhPQ5LdmOOmriTPy7L0jPi7YVPrkS2Njnr87Bnpb7_Jn9XhciiOCh6Sff9VI/s640/7057B76C-631A-46F6-A51C-22D8B6E1EBCA.JPEG" width="640" /></a></div>
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So this is by no means a traditional recipe, but that doesn't mean it's any less tasty. Normally, you'd find either chicken katsu or tonkatsu (pork), both of which are very popular dishes both in Japan and over here in the UK - with places like Wagamama, Itsu and Wasabi all serving their own versions. The chicken thigh or pork cutlet (or in this case turkey steak) is breaded and fried then served with either katsu curry sauce or tonkatsu sauce, and I thoroughly recommend trying it both ways. </div>
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Serves 4</div>
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4 turkey steaks</div>
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100g plain flour, <i>seasoned with salt and pepper</i></div>
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2 eggs, <i>beaten</i></div>
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100g panko breadcrumbs</div>
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Oil, <i>for shallow frying</i></div>
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1/2 hispi (pointed sweetheart) cabbage, <i>very finely shredded</i></div>
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Tonkatsu sauce, <i>to serve</i></div>
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Sticky rice, <i>to serve</i></div>
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Dredge the steaks in flour, then dip and soak in egg and then coat in panko breadcrumbs. </div>
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In a wok, heat the oil to 180C (or alternatively, use a deep fat fryer), then fry the breaded steaks for about 10 minutes, turning half way through - use a meat thermometer to check when the turkey is cooked through to 74C. Remove, place on a plate with kitchen towel then repeat with the remaining steaks. </div>
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Once they are all cooked, slice into bite size pieces and serve with cabbage, rice and tonkatsu sauce. </div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-10739290746732772562019-08-10T15:06:00.000+01:002019-08-15T20:48:13.628+01:00Egg Foo Young (Cantonese Style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-tbR1BqzjB_L_KRzhitl5je9Zp0Kac064O2g7krPcqSM1V6UAf-6zI2p_jwq5Uk69-T2F2mm-6gj1xF0jXQTPud6cA5zlkqRE8MsltKckeIG3Ihp2h9u4d9xQDsnE8aRbGalSb7dN6U/s1600/CE2C1989-1266-4EEB-9732-0829185C4A59.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-tbR1BqzjB_L_KRzhitl5je9Zp0Kac064O2g7krPcqSM1V6UAf-6zI2p_jwq5Uk69-T2F2mm-6gj1xF0jXQTPud6cA5zlkqRE8MsltKckeIG3Ihp2h9u4d9xQDsnE8aRbGalSb7dN6U/s640/CE2C1989-1266-4EEB-9732-0829185C4A59.JPEG" width="640" /></a></div>
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Egg foo young is a Chinese takeaway classic and it's probably one of the easiest to replicate at home. It's also a very versatile dish. I've used prawns, char siu, onions and spring onions, but they can be readily replaced with chicken, mushrooms, bean sprouts, bamboo shoots or any other number of bits you might have laying around. And if you want a vegetarian version, simply the prawns and meat with more veg. </div>
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Serves 1-2 </div>
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1 tbsp vegetable oil</div>
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3 eggs, <i>medium</i></div>
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12 tsp Shaoxing wine</div>
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1/4 tsp salt</div>
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Pinch ground white pepper</div>
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Pinch MSG </div>
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Cornflour slurry (1 tsp cornflour mixed with 1 tsp water)</div>
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8 prawns, <i>raw</i></div>
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1/4 onion, <i>finely sliced</i></div>
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<i>2 </i>spring onions, <i>cut into 2cm pieces</i></div>
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25g char siu </div>
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Toasted sesame seed oil, <i>to drizzle (optional)</i></div>
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Rice, <i>to serve</i></div>
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Add the oil to a wok or large frying pan and place over a high heat. </div>
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In a bowl, beat the eggs and stir in the Shaoxing wine, salt, pepper, MSG and cornflour slurry. Set aside. </div>
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Add the prawns, onion and spring onion to the wok and stir fry until the prawns have turned pink. Then add the char siu and stir fry for another minute. </div>
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Now go in with egg mixture. As the egg cooks along the bottom, you may need to gently spread it out so any liquid egg mixture can fall into the gaps. </div>
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When the omelet has got some colour underneath, you'll need to flip it. Use a spatula to break it into thirds or quarters, the turn them over. Continue to cook until cooked through. </div>
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Drizzle with sesame oil and serve with rice. </div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-31481936340528339752019-07-13T15:50:00.000+01:002019-08-15T20:48:38.093+01:00Korean (Not)Fried Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVwYTPCw_sbREjLyJ_1KV0KKOPlF6R7GOksE55jafmtJmbrFX3-FD0TWFJrEsES1NVU6ojlVVgq1ug13_RgZnn3_1PU_Agu5yxN6CnM7F1nnd3afICA7glmtfNtpLhDq8aiGbROG9aKo/s1600/19F78CCB-F904-4873-B723-57BBE9DF6928.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVwYTPCw_sbREjLyJ_1KV0KKOPlF6R7GOksE55jafmtJmbrFX3-FD0TWFJrEsES1NVU6ojlVVgq1ug13_RgZnn3_1PU_Agu5yxN6CnM7F1nnd3afICA7glmtfNtpLhDq8aiGbROG9aKo/s640/19F78CCB-F904-4873-B723-57BBE9DF6928.JPEG" width="640" /></a></div>
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Korean fried chicken is the love child of American soul food and simple, vibrant Korean flavours. It originated from the Korean War, when American soldiers were stationed there and brought fried chicken with them. Before this, Koreans traditionally steamed their chicken. </div>
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In its simplest form, it differs from its American origin as it's twice fried which makes it extra crispy but also, strangely, makes it less greasy. </div>
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For me, the real star of the show is the sweet hot sauce that often coats the chicken. This is made up from a few simple ingredients: gochujang, honey and sesame oil. Gochujang is a fermented soybean chilli paste made and uses a chilli powder called gochugaru - which has a unique smokiness to it and is also used in making some kimchi. It is widely available in Asian supermarkets and is even becoming more available in regular supermarkets here in the UK. </div>
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Lastly, I've called this Korean (Not)Fried Chicken because, well, I'm not frying it here. Instead, I'm baking it in the oven. This is for a few reasons: 1) I don't have a deep fat fryer and I find getting oil in a saucepan to the correct (and consistent) temperature; 2) It's less messy; 3) It's healthier. But, this doesn't mean the chicken isn't crispy. Just have patience and don't turn the wings over until the top gives you that crunchy sound when a fork is dragged across it. </div>
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Serves 2</div>
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500g chicken wings<br />
50g plain flour<br />
70g <a href="https://www.amazon.co.uk/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=sr_1_1?crid=1LC7ENXWJEIS0&keywords=gochujang&qid=1563028932&s=gateway&sprefix=gochuja%2Caps%2C157&sr=8-1" target="_blank">gochujang </a>(Korean chilli paste)<br />
50g honey<br />
2 tsp toasted sesame oil<br />
1 tsp sesame seeds<br />
Rice, <i>to serve</i><br />
1 spring onion, <i> finely sliced for garnish</i><br />
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Preheat the oven to 200C.<br />
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In a bowl, coat the chicken wings with flour and layout on a baking sheet lined with baking parchment.<br />
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Place in the oven on a medium-high shelf and bake for 50 minutes - turning over half way through.<br />
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Combine the gochujang, honey, sesame oil and sesame seeds in a large mixing bowl. Go in with the chicken wings and give it a good toss to thoroughly cover them in the sauce.<br />
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Serve with rice and garnish with spring onion.The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-50335060197859328172019-05-11T20:46:00.001+01:002019-08-15T20:48:53.412+01:00Chicken & Oyster Mushroom Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArAhlj3LgGsz78g9TJYqfzvK5dOC3-qhyphenhyphenF10CyL-bLCyD9y4RnFhl5e60vjmyQqELJ0sDmzgeW0VH2jTQ9hLQDdpizi4R_R6U584yrTIPOcVOlgZlB1meBqZxNoHavGZcWVACmLbkTxo/s1600/A278CF5D-232F-4D79-85E4-41159C7768DB.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArAhlj3LgGsz78g9TJYqfzvK5dOC3-qhyphenhyphenF10CyL-bLCyD9y4RnFhl5e60vjmyQqELJ0sDmzgeW0VH2jTQ9hLQDdpizi4R_R6U584yrTIPOcVOlgZlB1meBqZxNoHavGZcWVACmLbkTxo/s640/A278CF5D-232F-4D79-85E4-41159C7768DB.JPEG" width="640" /></a></div>
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This chicken and mushroom dish is very satisfying with its sweet savoury sauce. It's easily adaptable to make use other proteins and veggies you may have laying around in the fridge. Try switching out the chicken for tofu or the mushrooms for blanched broccoli. </div>
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I've used a Cantonese style of stir frying with this recipe. This means cooking the chicken and mushrooms separately, which gives easier control over the cooking process and doesn't over crowd the wok and stew them. Don't be tempted to just throw it all in together. </div>
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Hope you enjoy it. Perhaps on a Friday night with a bottle of Tsingtao beer. </div>
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Serve 3 - 4<br />
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3 chicken thigh fillets, <i>skinned and thinly sliced</i><br />
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For the marinade:<br />
1 tbsp light soy sauce<br />
1 tbsp Shaoxing wine<br />
1 tbsp cornflour<br />
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For the sauce:<br />
3 tbsp oyster sauce<br />
2 tbsp Shaoxing wine<br />
2 tbsp dark soy sauce<br />
1 tsp chicken bouillon<br />
80g water<br />
2 tsp caster sugar<br />
2 tsp cornflour<br />
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For the stir fry:<br />
2 tbsp vegetable oil<br />
250g oyster mushrooms, <i>torn</i><br />
2 garlic cloves, <i>chopped</i><br />
1 tsp ginger, <i>chopped</i><br />
4 spring onions, <i>sliced</i><br />
1 tsp monosodium glutamate<br />
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Combine the marinade ingredients with the chicken and stir well, ensuring all the chicken is coated. Leave to marinate for 10 minutes.<br />
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In the meantime, mix all the sauce ingredients well so the sugar dissolves.<br />
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Heat a wok over a high heat with the oil.<br />
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When smoking hot, add the mushrooms, turn the heat down slightly and continually stir. Once they've halved in volume, transfer to a bowl.<br />
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Add more oil, if needed, then go in with the chicken. Stir fry until cooked through then return the mushrooms to the wok along with the garlic and ginger. Fry for 30 seconds.<br />
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Then pour in the sauce. Continue to cook until the sauce thickens and then stir through the spring onions and monosodium glutamate then cook for another 30 seconds.<br />
<br />The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-58845061496039693132019-04-12T21:20:00.000+01:002019-04-12T22:23:10.948+01:00Asian Pulled Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RFsOiHnWO78zhe6D7CvgYDGC9GXAXqiCdiXrNLxxJYwSL2RNKzxZAsRk4h4sBumCqPVwdSyHZ_SkQrXnd7acdHWTpT3PZa_esSJN-3H1Z23vRhYA228qWeap3J9hM1bsbUxJbMHo7AE/s1600/Photo+12-04-2019%252C+19+34+32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RFsOiHnWO78zhe6D7CvgYDGC9GXAXqiCdiXrNLxxJYwSL2RNKzxZAsRk4h4sBumCqPVwdSyHZ_SkQrXnd7acdHWTpT3PZa_esSJN-3H1Z23vRhYA228qWeap3J9hM1bsbUxJbMHo7AE/s640/Photo+12-04-2019%252C+19+34+32.jpg" width="640" /></a></div>
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This is a rather unique way of using red bean paste; something usually reserved for Chinese desserts. But not having much of a sweet tooth myself, I found another use for it: Asian-inspired pulled pork. This pulled pork is rather sweet, but that's off-set by the saltiness of the soy sauce and tangy acidity of the vinegar. </div>
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In my recipe, I used a pressure cooker. But this could very easily be adapted for a low and slow cook in the oven, using a casserole dish with a lid. </div>
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Huge thank you to <a href="https://www.reddit.com/user/Formaldehyd3" target="_blank">Formaldehyd3</a> over on Reddit for the inspiration. </div>
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Makes roughly 8 hearty baps. </div>
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750g pork shoulder steaks</div>
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50g Hoisin sauce</div>
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50g light soy sauce</div>
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50g honey</div>
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50g red bean paste</div>
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30g black rice vinegar</div>
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2 garlic cloves, <i>finely chopped</i></div>
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2cm ginger, <i>finely chopped</i></div>
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Place the pork into the pressure cooker. </div>
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Thoroughly mix the rest of the ingredients then give it a good massage into the pork. </div>
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Pressure cook with the valve closed for 1 1/2 hours. When done, the pork should readily fall apart when provoked. </div>
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Set the pork aside in a bowl and, over a medium high heat, reduce the liquor by half. Pour this tasty, fatty goodness over the pork and toss - ensuring it is all coated. </div>
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Serve in a floury bap with a bed of kimchi. </div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-91247592136339833932019-03-23T21:10:00.000+00:002019-03-23T21:10:55.267+00:00Toulouse Sausages<div class="separator" style="clear: both; text-align: center;">
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I'm reposting this recipe as Toulouse sausages are one of my favourite tubular meats. Here, I've served them simply, with <a href="http://thegreedyfork.blogspot.co.uk/2011/09/traditional-recipes-carbonara.html" target="_blank">carbonara</a> with homemade pasta. But, they'd have a great starring role in a sausage casserole and are a key ingredient in one of my favourite French dishes: cassoulet. </div>
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To make these, you'll need a meat grinder with a sausage maker attachment.</div>
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Makes around 12 sausages (depending on the size)</div>
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Approx. 2.5m hog sausage casings (pictured)</div>
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500g pork belly, <i>rind removed</i></div>
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500g pork shoulder</div>
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200g dried breadcrumbs</div>
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4 garlic cloves, <i>finely chopped</i></div>
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10g salt</div>
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2g ground black pepper</div>
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2g dried sage</div>
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Few glugs of red wine</div>
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2 tbsp oil</div>
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Soak the sausage skins in water overnight.</div>
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Cut the pork belly and loin into strips to fit down the feed chute of the meat grinder, then grind it using a coarse screen. Of course, you could use a fine screen, but I want to keep mine quite rustic.After all the meat has gone through, process the breadcrumbs to help push any meat left in the grinder.</div>
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Mix in the garlic, salt, pepper, sage and wine, then fry off a little bit to taste. Adjust any seasonings according to your own preferences. </div>
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Set up the sausage maker attachment, feed the sausage casing over the funnel and tie a not in the end. Using a slow speed, push the sausage filling through and try not to let too much air in - otherwise the sausages could burst when you cook them. It's entirely up to you how long the sausages are, I went for about 15cm, just put a twist in whenever you're happy with it.</div>
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And that is it. To cook them, add the oil to a frying pan along with the sausages and gently cook for around 20 minutes over a moderate heat.</div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-55901322329144689972018-11-17T21:31:00.001+00:002018-11-17T21:31:51.966+00:00Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2oSwMPlsHe255izuqSU79t_3NNFy64QVasUWR_YwUAQ4SK6Q0ZBCtl4UcHGLdsOQ_evdGbpVYMH5R4VkMKNnbmNh06cZPhlyprDRNVKeZj8TP6plXtZ1nRU9sRnMZCQNWRhhOXDXdMo/s1600/1542480580004.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2oSwMPlsHe255izuqSU79t_3NNFy64QVasUWR_YwUAQ4SK6Q0ZBCtl4UcHGLdsOQ_evdGbpVYMH5R4VkMKNnbmNh06cZPhlyprDRNVKeZj8TP6plXtZ1nRU9sRnMZCQNWRhhOXDXdMo/s640/1542480580004.JPEG" width="640" /></a></div>
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After doing a bit of research into Kung Pao chicken, I found that there are a few different versions depending upon the region of origination in China. So this has become a bit of a mix up of those recipes and I've omitted some of the chillies - my heat tolerance is still pretty low - but feel free to throw in a few dried chillies along with the chicken. My recipe will give you an almost sweet and sour flavour with a background note of heat from the chilli sauce. </div>
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Side note: This recipe isn't as vibrantly red as those you might get in a restaurant or from your local takeaway, but that's ok. The traditional Sichuan Kung Pao isn't either. If you're missing that colour though, you could add some ketchup or Sichuan chilli oil (especially if you want more heat). </div>
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1 tbsp vegetable oil </div>
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3 chicken thighs, <i>chopped into bite size pieces</i></div>
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1 tbsp chilli sauce, <i>such as Sriracha</i></div>
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1/2 tsp Hoisin sauce</div>
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1/2 tsp dark soy sauce</div>
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5cm piece of ginger, <i>finely chopped</i></div>
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2 garlic cloves, <i>finely chopped</i></div>
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2 spring onions, <i>chopped into 5cm pieces</i></div>
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1 red pepper, <i>finely sliced</i></div>
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For the chicken marinade:</div>
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1/2 tsp salt</div>
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1/2 tsp cornflour</div>
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1 tsp Shaoxing wine</div>
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1/2 tsp light soy sauce</div>
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For the Kung Pao suace:</div>
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2 tbsp caster sugar</div>
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2 tbsp Chinese black rice vinegar</div>
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1 tbsp light soy sauce</div>
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1 tbsp Shaoxing wine</div>
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1/2 tsp chicken or vegetable boullion </div>
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To garnish:</div>
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1/2 tsp sesame seeds</div>
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Drizzle of sesame oil </div>
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As with most recipes done in wok, it easiest if you have all your ingredients prepared before you even turn the hob on.</div>
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Get the chicken in a bowl, add all the marinade ingredients and give the chicken a good massage to give ingredients a hand to combine. Set aside for 20 minutes, whilst you prepare the other ingredients. </div>
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In a small bowl, combine the chilli sauce, Hoisin, and dark soy sauce. </div>
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Prep all your veg. </div>
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In another small bowl, combine all the Kung Pao sauce ingredients - giving it a real good stir to help dissolve the sugar. </div>
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Now get cooking. </div>
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Over a high heat, heat the oil in a wok. When it starts smoking, add the chicken. Keep stirring the chicken, to prevent it from sticking to the wok and cook until it's almost cooked through - about 10 minutes should do it. </div>
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Go in with the chilli sauce/Hoisin/dark soy sauce and get the chicken coated. </div>
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Add the veg, giving it a good stir through and cook for a couple of minutes. Keep everything moving, so nothing sticks to the wok. </div>
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Now pour in the Kung Pao sauce and, once again, get everything coated. Continue to cook until the sauce reduces to a syrup consistency. </div>
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Garnish with the sesame seeds and oil, then serve with some rice. </div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-78635630907461385212018-06-04T13:30:00.000+01:002018-06-04T13:30:00.510+01:00Zha Jiang Mian (Fried Sauce Noodles)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcZRTpknHZYLPBWcHgTdfBo-BUfDOL99Fdc4FMItnoupG_SImsu_i-a6JsYCi8V-Gg0hX5fmVAhwSwdBdHaeZMYscB1U7miAp2mswspg-dOO4koRTK0CdlmY0kRLt7z082YQQIcLW4Vs/s1600/beef+noodles.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="1600" height="555" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcZRTpknHZYLPBWcHgTdfBo-BUfDOL99Fdc4FMItnoupG_SImsu_i-a6JsYCi8V-Gg0hX5fmVAhwSwdBdHaeZMYscB1U7miAp2mswspg-dOO4koRTK0CdlmY0kRLt7z082YQQIcLW4Vs/s640/beef+noodles.JPEG" width="640" /></a></div>
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This recipe came about after I found some beef mince in the freezer and did a bit of research into Chinese noodle dishes using minced beef and pork.<br />
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Originating from Beijing, Zha Jiang Mian gets it richness from the miso and hoisin with the Chinese black vinegar cutting through the sweetness. <br />
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Serves 2<br />
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2tbsp vegetable oil <br />
1 onion, <i>finely chopped</i><br />
2 garlic cloves, <i>finely chopped </i><br />
400g beef or pork mince<br />
60g chicken stock<br />
2tsp miso paste<br />
2tsp Sriracha or similar chilli sauce<br />
1tbsp hoisin sauce<br />
1tbsp dark soy sauce<br />
2tsp Chinese black vinegar<br />
1tsp honey<br />
1/2tsp ground ginger<br />
Fresh coriander, <i>chopped</i><br />
Noodles, <i>to serve</i><br />
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Heat the oil in a wok or large shallow pan over a medium heat. Gently fry the onions of a couple of minutes then add the garlic and fry for another minute.<br />
<i> </i><br />
Turn the heat up and go in with the meat. You'll want to fry the meat until it's nicely browned all over.<br />
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Now pour in the stock, miso, chilli sauce, hoisin, soy, vinegar, honey and ginger. Bring it all to a boil, then reduce to a simmer and allow it to reduce. This should take about 5 minutes.<br />
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Serve with the noodles and garnished with the coriander. The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-6690137210538661802018-05-30T13:07:00.000+01:002018-05-30T13:07:08.520+01:00Sweet Soy Glazed Pork Ribs<div style="text-align: center;">
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This recipe is delicious. I know that sounds sort of big headed. But it is. It's sweet, salty, moreish. <br />
Don't be limited to pork ribs though. The glaze is also good with fried chicken, salmon or prawns.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet Soy Glazed Chicken Wings</td></tr>
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<br />
Serves 2 <br />
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For the ribs:<br />
700g pork ribs<br />
1 onion, <i>halved</i><br />
1 carrot, <i>cut into chunks</i><br />
1 celery stick, <i>cut into chunks</i><br />
2 garlic cloves<br />
1 thumb of ginger, <i>roughly slice</i><br />
1 tsp black peppercorns<br />
Small bunch of coriander<br />
1 litre water<br />
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For the sweet soy glaze:<br />
100g dark soy sauce<br />
50g mirin<br />
50g caster sugar<br />
50g sake<br />
1 garlic clove, <i>finely chopped</i><br />
1/4 tsp Chinese five spice<br />
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Seasame seeds, <i>to garnish</i><br />
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Firstly, for the ribs, add all the ingredients into a pressure cooker and cook for 30 minutes. Then take the ribs out and set aside. If you don't have a pressure cooker, you can braise them by adding it all to a large pot and simmer for 1 1/2 hours.<br />
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Then, bring the glaze ingredients together in a wide, shallow pan and boil to reduce and it becomes thick.<br />
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Throw (carefully) the ribs into glaze and get them well coated.<br />
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Garnish with the seasame seeds and serve with fries and a salad. The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-82267662433214458212018-03-22T13:20:00.000+00:002018-03-22T13:20:26.868+00:00Cantonese-Style (sort of) Chow Mein <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk9ktSAizfM69oeZX7Oopo4gEONhGLu1O6JPzCGw5PxZiaEVl5MLO4FLl1zZGBGMadlokskRKdFa-oC-sEsLYU0HmA-JFH3aoKwkPk0dNys7klGJNn0XZdctOSnuqyiGsXB-60ASez_U/s1600/1521033872799.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk9ktSAizfM69oeZX7Oopo4gEONhGLu1O6JPzCGw5PxZiaEVl5MLO4FLl1zZGBGMadlokskRKdFa-oC-sEsLYU0HmA-JFH3aoKwkPk0dNys7klGJNn0XZdctOSnuqyiGsXB-60ASez_U/s640/1521033872799.JPEG" width="640" /></a></div>
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I've
included "sort of" in the title of this post because I'm referring to
the cooking style, not the ingredients themselves. Rather than throwing all
the ingredients into the wok together, they're separated out and cooked
individually, then combined at the end. This gives greater control over
how each one is cooked and you're less prone to mistakes (like uneven
cooking or burning). </div>
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Dry cooking the vegetables at the start also adds a
slight smokiness and reduces the changes of noodles sticking to the wok
later on as they won't absorb so much oil and leave little for the
noodles. </div>
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In
terms of ingredients, if you want to keep it more
authentic than I have by using beansprouts, onions and pak choi or Chinese
leaf. </div>
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Serves 2</div>
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<i>For the sauce</i></div>
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125g water, <i>hot</i></div>
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1/2 tbsp caster sugar</div>
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1 tbsp light soy sauce</div>
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3 tsp dark soy sauce</div>
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3 tsp oyster sauce</div>
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1/2 tsp fish sauce</div>
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1/2 tsp sesame oil</div>
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<i>For the stir fry</i></div>
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2 nests of dried fine noodles (approx. 100g total)</div>
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1 spring onion, <i>cut down the middle and then into 3cm long pieced</i></div>
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1/2 pak choi, <i>sliced</i></div>
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6 chestnut mushroom, <i>sliced</i></div>
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1 shallot, <i>finely diced </i></div>
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2 chicken thighs, <i>thinly sliced</i></div>
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Vegetable oil - see recipe for how much</div>
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First
make the sauce by dissolving the sugar into the hot water. Then
stirring in the rest of the ingredients. Set it aside for later. </div>
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Boil
the noodles as per packet instructions but reduce the cooking time by 1
minute (the noodles will finished cooking later on). When ready, rinse
them under cold water and leave to drain. </div>
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For
the next few steps, you'll need to use a high heat. I found that it was
good to lower the heat now and again to help control the cooking. </div>
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Heat
a wok over a high heat, add the spring onion and pak choi. Keep them
moving around and cook until the edges just start to catch and burn
slightly. Set them aside.<br />
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Add the mushrooms, with just a splash of oil, to the wok. Again, keep
them moving and cook until starting to catch. Set them aside.<br />
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Add a teaspoon of oil and fry the shallots until golden brown. Set them aside. </div>
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a tablespoon of oil to the wok along with the chicken. Once again, keep
it moving around and cook for about 5 minutes, until it's cooked
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Now add back in the vegetables and noodles. Lower to a medium heat and
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Continuously move the
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Serve.</div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-59843378644978006772017-09-21T18:49:00.001+01:002017-09-21T18:49:07.737+01:00Chicken Gyros<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo99GWPQSQXR9_cBwu5H2_YFnMOeSyegStCVo6X1KTzTmy0kK9LMzvfNmwzNarSlqRGztiSyLaQdrTVOgAR5ScKz804r-RovFJM67JhDGxwRHnkTIJ-nl8YS5woQJ_jgqaH4KSJnQTFE/s1600/IMG_9885.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXo99GWPQSQXR9_cBwu5H2_YFnMOeSyegStCVo6X1KTzTmy0kK9LMzvfNmwzNarSlqRGztiSyLaQdrTVOgAR5ScKz804r-RovFJM67JhDGxwRHnkTIJ-nl8YS5woQJ_jgqaH4KSJnQTFE/s640/IMG_9885.JPEG" width="640" /></a></div>
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Everyone loves a good (or dirty) takeaway; I refuse to believe that there's one person that doesn't! But, they can be expensive and possibly a tad unhealthy to say the least. But making your own can be as cheap or as expensive as you want it to be (think rare breed meats, heritage vegetables, etc.). And, damn, making it yourself tastes so good.</div>
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<b>The Chicken</b></div>
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To make this, it's best to use chicken thighs rather than breasts, as they're cheaper and tastier. I used thighs that still had the bone in, as they are half the price of chicken thigh fillets and I can use the bones to make a flavourful broth for later use is ramen or a casserole. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEqYUQ8ALUQGfqdpVPN_XBu4c3kV-FpErOZD7CNYdzt3b5g0PQSaWa-Fiw7P9a0kwu_Dq1a1HG5mcb_A20w9S2bWXWE5UM9DLStxTv5L-6B5gXkhy-XZpKRNpsXImZI85woIen_CSunk/s1600/IMG_9876.JPEG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlEqYUQ8ALUQGfqdpVPN_XBu4c3kV-FpErOZD7CNYdzt3b5g0PQSaWa-Fiw7P9a0kwu_Dq1a1HG5mcb_A20w9S2bWXWE5UM9DLStxTv5L-6B5gXkhy-XZpKRNpsXImZI85woIen_CSunk/s400/IMG_9876.JPEG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Marinating the chicken</i></td></tr>
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<b>The Extras</b></div>
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Traditionally, gyros is served with tzatziki - a yoghurt based sauce with cucumber, garlic and olive oil. So go with that if it takes your fancy, but don't get bogged down with it. Other sauces like garlic mayo or ketchup are good too; I went for sriracha hot chilli sauce. </div>
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Other essentials are flat breads (usually pita) and salad. I like to keep the salad pretty simple: couple of salad tomatoes, finely sliced red onion and shredded round head lettuce - all seasoned with just a little salt and pepper. Anything more can risk overpowering the flavour of the chicken you've lovingly prepared and cooked. </div>
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Scroll down for the full recipe. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EH2Zjc7RGmtMlJX1IaSf1yaVo_B1QVlUB3sDh1or5ZwJR3nrixQF-L324tjH1WhUSs5gNE7U3q5wbXG2RzUbiEjM47Tl6Y-EDsd2N2vhp15kPwrb1V4Mug4TiY4vP4kSXhSs-wDZklw/s1600/IMG_9874.JPEG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9EH2Zjc7RGmtMlJX1IaSf1yaVo_B1QVlUB3sDh1or5ZwJR3nrixQF-L324tjH1WhUSs5gNE7U3q5wbXG2RzUbiEjM47Tl6Y-EDsd2N2vhp15kPwrb1V4Mug4TiY4vP4kSXhSs-wDZklw/s400/IMG_9874.JPEG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Placing the skewered chicken across the roasting tray</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxx9coZUm4wt5YzJaAUQ7ew5zP6M6aV-hjGW_4GOAfMxM9m5TTYRg9tyO2omWKppN6enK58sKDCBmspZEIiehNSXsmhS3lG2Ygl5RpsXRWPJclr71cOZberC5Q1iTFyBmmRlUuRIpQl70/s1600/IMG_9875.JPEG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxx9coZUm4wt5YzJaAUQ7ew5zP6M6aV-hjGW_4GOAfMxM9m5TTYRg9tyO2omWKppN6enK58sKDCBmspZEIiehNSXsmhS3lG2Ygl5RpsXRWPJclr71cOZberC5Q1iTFyBmmRlUuRIpQl70/s400/IMG_9875.JPEG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;">Placing the skewered chicken across the roasting tray</i></td></tr>
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For the chicken and marinade:</div>
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1.2kg chicken thigh fillets, <i>approx. 12 cut into roughly 4cm² pieces</i></div>
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4tbsp olive oil</div>
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2tsp dried oregano</div>
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1tsp dried basil</div>
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1tsp dried mint</div>
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1tsp dried cumin</div>
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1tsp ground coriander seeds</div>
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1tsp paprika</div>
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50g lemon juice, <i>approx. juice from 1 lemon</i> </div>
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To serve:</div>
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Pitta breads</div>
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Salad</div>
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Sauce of choice</div>
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Place the chicken into a bowl or container and add the oil, spices and lemon juice. Give it a good mix so all the chicken is coated evenly. Store the fridge for 2 - 6 hours to marinate. </div>
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Preheat the oven to 200C.</div>
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When the chicken has marinated, thread it on to metal skewers that are long enough to sit across a baking tray and place in the oven. Turn the chicken occasionally and baste with the juices that will drip into the tray. </div>
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After an hour, take the chicken from the oven and strip from the skewers on to a chopping board. Roughly cut it up and serve. </div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-36372278270594831692016-11-05T16:13:00.000+00:002016-11-05T16:13:57.180+00:00DIY Doner Kebab<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUfPQKQ9c3nT4movcK9EDuoajTkiU2oFO7ePc_PCJDf1_u3xz0bL0B-O6N2mtmRhYZNpMLUbc52tmh8DIzaFTAisDQWq7tGL_ZOssUa0une1ntuKX0VqBR_1k2ar9jlktsOlzek9Fjjc/s1600/doner2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUfPQKQ9c3nT4movcK9EDuoajTkiU2oFO7ePc_PCJDf1_u3xz0bL0B-O6N2mtmRhYZNpMLUbc52tmh8DIzaFTAisDQWq7tGL_ZOssUa0une1ntuKX0VqBR_1k2ar9jlktsOlzek9Fjjc/s640/doner2.jpg" width="640" /></a></div>
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Takeaways may be an easy (and tasty?) option on a Friday night, but they're so expensive. Especially compared to making your own versions at home which are almost guaranteed to taste better.<br />
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When comparing homemade doner meat to the elephant's leg of miscellaneous meats you might get see at 2am after a little "light socialising", there's no competition - particularly if you can't remember what the latter tasted like.<br />
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This doner calls for lamb breast, a relatively cheap and underused cut largely due to its high fat content, but here it's the fat that helps to "glue" the meat together and keeps the end product moist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCnFEzes7oph4poVFKyZO_yqQBTcaB2MDtVDtSYSS_lpYcS1FD8WvFhAjxCsBK38kYDbayz9i7Fe182DuKporNytnuhRjMCFksLdwzUoVTvJsQ4TAOsiy-bvB7myt7sWmn_JmjmNooE8/s1600/doner5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCnFEzes7oph4poVFKyZO_yqQBTcaB2MDtVDtSYSS_lpYcS1FD8WvFhAjxCsBK38kYDbayz9i7Fe182DuKporNytnuhRjMCFksLdwzUoVTvJsQ4TAOsiy-bvB7myt7sWmn_JmjmNooE8/s400/doner5.JPG" width="400" /></a></div>
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750g lamb breast, <i>cut into strips</i><br />
150g onions (200g), <i>peeled and cut into quarters</i><br />
2 garlic cloves, <i>peeled</i><br />
150g dried breadcrumbs<br />
10g salt<br />
5g ground cumin<br />
5g ground coriander seeds<br />
5g liquid smoke (optional)<br />
Pitta or flatbread and salad, <i>to serve</i><br />
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Preheat the oven to 200C.<br />
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With a meat grinder, use the coarsest screen and mince the lamb, then chill it in the fridge for half an hour. Repeat this process with progressively finer screens and, on the last one, also pass through the onion, garlic and breadcrumbs. Place the meat mixture into a large bowl and add the rest of the ingredients, mix thoroughly.<br />
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Line a cylindrical container with tin foil (I used a metal storage container, but you could use an 800g tin). Form the lamb mixture into small patties and pack into the container, make sure you press down firmly after stacking each one. Cover the top with another piece of tin foil or baking paper then place it into a deep baking tray with a few centimetres of water. Bake in the oven until the internal temperature reached 75C, it'll take about an hour and a half.<br />
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If you've got a chef's torch, you can run it over the doner before thinly slicing it and serving with the pitta and salad.The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com1tag:blogger.com,1999:blog-1730154969946060006.post-7386071341938496142016-05-28T21:38:00.000+01:002016-05-28T21:38:28.876+01:00Pizza Bianca Funghi (white pizza with mushrooms)<div style="text-align: center;">
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<span style="text-align: justify;">White pizza has fast become a favourite of mine. I first had one when I went to the Italian restaurant Zizzi and fell in love. It comes away from the classic tomato flavour that crosses between all other pizzas, whether they're thin and crispy or deep and fluffy, but it certainly doesn't lose anything. What I've done here it to really simplify it but it can be easily adapted and played around with to incorporate other ingredients and tastes. </span><br />
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Tips for dough and pizza making:<br />
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<li style="text-align: justify;">Using <b>cold water</b> and letting the dough prove in a cool place will mean the proving process will take longer, but this allows the dough to develop <b>a better flavour</b>.</li>
<li style="text-align: justify;">If you're in a rush, use tepid water - when you dip your finger in it, it shouldn't feel hot or cold, just wet. DO NOT use hot water can kill the yeast and stop the dough from rising.</li>
<li style="text-align: justify;">You can get <b>fresh yeast</b> for the bakery section of large supermarkets, and usually it's free. If you get too much, portion the rest up and freeze it for another time. </li>
<li style="text-align: justify;"><b>Dough can be frozen.</b> Do this after the proving stage.</li>
<li style="text-align: justify;">Preheat your oven with a <b>pizza stone</b> inside. If you don't have a pizza stone, try using an upturned flat tray. This helps cook the pizza from the underneath, giving a crispy base.</li>
<li style="text-align: justify;"><b>Don't over-do the toppings.</b> This can prevent the heat from penetrating from the top and into the base. </li>
<li style="text-align: justify;"><b>Pizza peels </b>are very useful. Dust one with semolina and it'll help slide the pizza into the oven.</li>
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500g strong white flour, <i>plus extra for dusting</i></div>
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20g coarse semolina, <i>plus extra for dusting</i></div>
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10g salt</div>
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15g fresh yeast</div>
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50g rapeseed oil</div>
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320g water</div>
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Toppings per pizza:</div>
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100g mascarpone </div>
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75g mozzarella, <i>broken into small pieces</i></div>
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40g Parmesan, <i>finely grated</i></div>
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3 chestnut mushrooms, <i>sliced</i></div>
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Extra virgin olive oil, <i>to drizzle</i></div>
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1/2 tsp ground black pepper</div>
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Using a stand mixer to make the dough, pour the water into the bowl followed by the rest of the ingredients. Use a dough hook and knead for about 10 minutes on a medium speed, until it is smooth and elasticated. Tip it out on to a lightly floured surface and shape into a ball before returning it to the bowl, covering with a clean tea towel and allowing it to prove for an hour.</div>
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Whilst the dough is proving, preheat your oven to 220C with a pizza stone inside.</div>
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Take the dough out of the bowl and cut three. If you're not using all three balls, they can be frozen at this point.</div>
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Stretch the dough out into a circle and transfer to a pizza peel that's been lightly dusted with semolina. Add your toppings then shimmy it into the oven. Cook for about 10-15 minutes.</div>
<br />The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com1tag:blogger.com,1999:blog-1730154969946060006.post-78161972465683128472016-05-15T17:35:00.000+01:002016-05-15T17:35:16.338+01:00Easy Egg Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9OtW3VU03XSFopXJW6mILK00UZ0mFBuBZ_vNVDxV67zRtbazvFrTO-WNN8VyJnersLTufsuqu0G0OEaRT0l5JkyBjgXP2kiFRrloHjmvczeLVg4Q_efknBDmcqa01-THabYtUsMsM4c/s1600/eggfriedrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9OtW3VU03XSFopXJW6mILK00UZ0mFBuBZ_vNVDxV67zRtbazvFrTO-WNN8VyJnersLTufsuqu0G0OEaRT0l5JkyBjgXP2kiFRrloHjmvczeLVg4Q_efknBDmcqa01-THabYtUsMsM4c/s640/eggfriedrice.jpg" width="640" /></a></div>
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For me, egg fried rice is one of the regular dishes I feast on when I order Chinese takeaway on a Saturday night. But it's so simple, cheap and versatile to make yourself. It can be made simply as a side dish (as I've done in these photos) or spruced up to make a meal in its own right.</div>
<a name='more'></a>This is usually something I'll make when I've got left over meat from a roast - be that chicken, pork, beef or lamb. But you can easily use up left over vegetables, such as spring onions, peppers and peas. If you want to use harder, root vegetables, treat them like you would for a stir fry: very thinly sliced. <br />
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Serves 1</div>
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75g rice, <i>cooked and left to go cold</i></div>
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1tbsp toasted sesame seed oil</div>
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1 egg</div>
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3 spring onions, <i>chopped</i></div>
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1tbsp soy sauce</div>
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Heat the oil in a wok and when it's hot add the rice. Stir the rice around to break it up and make sure it all gets reheated. </div>
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Add the spring onion followed by the egg - make sure you stir the egg in completely and coat all the rice.</div>
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Mix in the soy sauce and cook for a few more seconds before serving.</div>
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It's that simple.</div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com1tag:blogger.com,1999:blog-1730154969946060006.post-27057668757520597552015-06-28T16:13:00.000+01:002015-06-28T16:13:07.261+01:00Salami with fennel (final week)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9sefHKQ5myaTLpRx3rVQ6Hf7clvFudonHszqfaHk3VOg-9mnyJ5D8PAqW00XoGKN4YrS2H9wsxJgFfC9ytVkyLscvwmcn9tCu9h2wqI3xTs4ABuzgsxXzbJu-7_ZugaBfECUtiCOgdc/s1600/salami7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9sefHKQ5myaTLpRx3rVQ6Hf7clvFudonHszqfaHk3VOg-9mnyJ5D8PAqW00XoGKN4YrS2H9wsxJgFfC9ytVkyLscvwmcn9tCu9h2wqI3xTs4ABuzgsxXzbJu-7_ZugaBfECUtiCOgdc/s640/salami7.jpg" width="640" /></a></div>
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They're ready! And a lot sooner than I expected it to be. Originally, I thought it'd take 6-10 weeks but in less than 3 weeks the salami had lost over 30% of their weight through moisture loss - meaning they're ready for nomming on. </div>
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There are a couple of things I'd do differently next time. The amount of pepper mixed in is a little too much for me and needs reducing. And, the back fat is too coarse so next time I'll either put it throught the mincer or chop by hand into smaller pieces.</div>
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But, overall, I'm very happy with the final result.</div>
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Enjoy!</div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-74948983614113124662015-06-21T17:32:00.000+01:002015-06-21T17:33:25.033+01:00Salami with fennel (week 2)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNb2MlO5KfOQD81Mq6yOmM6lkK7Ic5Aq7gdToJrhqvdlw33LpGEA5yEFtQglyS0P2wGI2jYya0F2i2mK2E3SyFzrjQEdfW1kLrteqeIM3HZF4jutcakCucdnBh5BSr8ExgvJj1UUmHt4/s1600/salami3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNb2MlO5KfOQD81Mq6yOmM6lkK7Ic5Aq7gdToJrhqvdlw33LpGEA5yEFtQglyS0P2wGI2jYya0F2i2mK2E3SyFzrjQEdfW1kLrteqeIM3HZF4jutcakCucdnBh5BSr8ExgvJj1UUmHt4/s640/salami3.jpg" width="640" /></a></div>
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Week 2 of my salami project and they seem to be doing well. I had a little scare with some green mold appearing on the topside of the bend. So, straight away I wiped it off with some vinegar and kitchen paper. Then I set about doing a little bit of research. </div>
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I know that the chalky, white mold (Penicillium) is a good sign, as it stops the growth of harmful molds, but I wasn't sure how bad a thing green mold is. I came across <a href="http://forums.egullet.org/topic/125619-green-mold-on-dry-cured-sausages/" target="_blank">this forum</a> and it seems that the green mold may not be that dangerous (disclaimer: I'm not 100% on this so don't take my word for it). </div>
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I've also been weighing the salami to give me an indication of when it's ready - it should lose 30% of it's initial weight through moisture lose. I was a bit surprised that all four have reached this point now as I was expecting it to take at least 6 weeks. But I'm going to give them another week so more flavour develops. </div>
<br />The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-60010159858509012902015-06-16T19:42:00.000+01:002015-06-17T20:51:03.939+01:00Salami with fennel (week 1)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0ArKIEbsXKejfLALkPivrUz4r6a8kQ_PhplCh_GPiJ5X4YCtA2IiepwoBofQWaAR5l7v9niHZM7gzaWOnzGCodLYpx7nlyNnnamMnZYNPFIU7jq7ge4QpHI5uouGQ_4wkmpzf0PWpS4/s1600/salami2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0ArKIEbsXKejfLALkPivrUz4r6a8kQ_PhplCh_GPiJ5X4YCtA2IiepwoBofQWaAR5l7v9niHZM7gzaWOnzGCodLYpx7nlyNnnamMnZYNPFIU7jq7ge4QpHI5uouGQ_4wkmpzf0PWpS4/s640/salami2.JPG" width="640" /></a></div>
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So after the disappointing failure of my <a href="http://thegreedyfork.blogspot.co.uk/2015/03/wild-venison-prosciutto.html" target="_blank">venison prosciutto</a>, I wanted to try something that was maybe a bit more realistic and not quite as expensive. So, I chose salami. I've made regular pork and beef sausages before, so I was fairly comfortable with using a sausage maker and there's something strangely satisfying about making these sorts of products using it. </div>
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As this is my first attempt at salami, I wanted to keep the ingredients fairly basic - so next time I know what the base flavours are going to be like and I can build up on them with more seasonings.</div>
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Perhaps the most difficult ingredient to obtain is the back fat as it's not readily available in supermarkets. I did a bit of research online and I don't really think there's a reasonable substitute. I just went to my local butchers and they had a small amount I could have - they use it to make there own sausages said I could just call them first and they'll put some aside for me. </div>
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I picture shows the salami hanging in my drying box (made from an old wooden wine box) that I drape a muslim cloth over the front off the stop any flies getting in. I've also got a couple of duck leg proscuitto and <a href="http://thegreedyfork.blogspot.co.uk/2014/06/homemade-pancetta.html" target="_blank">pancetta </a>hanging in there. </div>
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Makes 4 salami</div>
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1kg pork shoulder<br />
200g back fat, cut into 1cm cubes<br />
60g black peppercorns<br />
20g fennel seeds<br />
24g salt<br />
36/40mm hog casings<br />
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Soak the casings in cold water for a couple of hours.<br />
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Using a meat grinder with a coarse screen, mince the pork shoulder then combine thoroughly with the remaining ingredients – except the casings, obviously. If you don’t have a meat grinder, you can always chop with pork by hand but try and make sure it’s fairly fine so there’s more surface area to make contact with the salt.<br />
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The following video can show you the basics of using a sausage maker. But, instead of making one large sausage, form sausages of about 30cm and tie of the ends with string. I used a simple shoe-type knot so I had hoops to hang the salami on hooks.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/XKVFEsBTQ18" width="560"></iframe>
Once formed, hang the salami in a warm place for 12 hours, then transfer to a cooler location (12-18C) that was some air circulation. It should take about 6-10 weeks before the salami is ready and it should feel warm.<br />
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I've also used tags tied to each salami with the date it was made and the weight. I plan on recording the weight off each salami on a weekly basis, they should lose weight as they air-dry.<br />
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I'll keep you posted on the progress!The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-33852887491391569142015-04-23T20:47:00.000+01:002015-04-23T20:47:07.613+01:00Chicken & Pancetta Bake<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeajDU9I4aMsysKMCq35fwWVZHFx6q7KB10-Aq6xaYZ8Z8wO6CMQb7RoRq4XEXpdT8_SnpE7DVCyK-RPGf8q_JkQZM1ICVQ8twwasfIqq0yk3PhZZeZsM-Gs784pB8wVD7GVk4-I4DV8/s1600/chicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeajDU9I4aMsysKMCq35fwWVZHFx6q7KB10-Aq6xaYZ8Z8wO6CMQb7RoRq4XEXpdT8_SnpE7DVCyK-RPGf8q_JkQZM1ICVQ8twwasfIqq0yk3PhZZeZsM-Gs784pB8wVD7GVk4-I4DV8/s1600/chicken.png" height="512" width="640" /></a></div>
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Recently, the weather has really started to pick up; the skies are intensely blue and the sun is shining down. It's times like these that I really appreciate living just a 5 minute walk to the coast, where I can go for a relaxing stroll - it almost feels like I'm on holiday sometimes. Feeling inspired by the almost-Mediterranean climate, I wanted to create a meal that mirrored it. </div>
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<span style="text-align: justify;">This is a really easy 'one-pot' style meal that you can play around with and experiment. I've kept this fairly simple and used my own </span><a href="http://thegreedyfork.blogspot.co.uk/search/label/pancetta" style="text-align: justify;" target="_blank">pancetta</a><span style="text-align: justify;">, but you could by adding a splash of white wine or balsamic vinegar, throwing in a squeeze of lemon juice, or scattering a handful of olives.</span></div>
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Serves 2-3</div>
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6 chicken thighs</div>
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100g pancetta, <i>diced</i></div>
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125g cherry tomatoes</div>
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2-3tbsp olive oil</div>
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3tsp dried herbs, <i>such as basil, thyme, mint.</i></div>
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Salt and pepper</div>
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Rice or bread, <i>to serve</i></div>
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Preheat the oven to 180C.</div>
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This is pretty simple - add all the ingredients (except the rice or bread, obviously) to a baking dish, then get your hands in and make sure everything is coated with the oil and seasonings. </div>
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When that's done, try and arrange it so there are no pancetta pieces or tomatoes under the chicken thighs. Then bake for 1hr to 1hr 30mins, until the chicken is cooked through and the skin is crispy.</div>
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Serve with the rice or bread.</div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-80911784290545045212015-03-11T20:02:00.002+00:002015-03-11T20:02:50.210+00:00Duck Pastrami<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtubeSsHz3xhXe-H0XpjZTm6vxqV6R9cj1gEqN1wpYxpJSCHS47VvdfrLN8MeZfs2AHBbAQjIth4ivnFGG-BcY6-TEHCKAnAvy5mIaxXm4Q6aRxBPIqnAx8tsQzrxOIZ_dZzwSCvETtkw/s1600/duck3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtubeSsHz3xhXe-H0XpjZTm6vxqV6R9cj1gEqN1wpYxpJSCHS47VvdfrLN8MeZfs2AHBbAQjIth4ivnFGG-BcY6-TEHCKAnAvy5mIaxXm4Q6aRxBPIqnAx8tsQzrxOIZ_dZzwSCvETtkw/s1600/duck3.jpg" height="480" width="640" /></a></div>
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Traditionally, pastrami is made using beef but, when I was looking for the meat to make it with, duck stuck out as something a bit more unusual and exciting. I wanted to go for a Chinese-style flavouring, so in the brine I used spices that would mirror those in Chinese cuisine. The chilli doesn't come through that well, so if you want a bit of heat in there I'd recommend to try adding some dried chilli flakes to the spice rub on the outside... just be careful of how much you use.</div>
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I had to try and hot smoke the duck in an oven, but for more flavour I'd recommend using a smoker, if you have one. And I also added Lapsang Souchong (a smoky tea) to the woodchips to boost the smoky flavour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTb6mrgAZ9nF2sYhfPrah_Ly4z-UTO8rztuB0wM0LgGYLiiQKuXf0Ugi90LHakJL0KW1Uzqw4br8z7hVFGMBnODfM7KfDxJjguLAbCEG61jZznQb5HREEeMptT3fMmi1mT4NCR_hTkVU/s1600/duck1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTb6mrgAZ9nF2sYhfPrah_Ly4z-UTO8rztuB0wM0LgGYLiiQKuXf0Ugi90LHakJL0KW1Uzqw4br8z7hVFGMBnODfM7KfDxJjguLAbCEG61jZznQb5HREEeMptT3fMmi1mT4NCR_hTkVU/s1600/duck1.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnfrU7opxRmQ6HwfgInGGdhE4mkCcjH7lv0zKbwFNf_FHFBUK4JQ3X6wy5eKV7c28AdoiUrOjkOwbC2z3TuXlVjw8CH4fdgkJJniQ0cvq3ciqtCvZgSQ2emLR38_lDZiSIiQ2_SJjGsM/s1600/duck2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnfrU7opxRmQ6HwfgInGGdhE4mkCcjH7lv0zKbwFNf_FHFBUK4JQ3X6wy5eKV7c28AdoiUrOjkOwbC2z3TuXlVjw8CH4fdgkJJniQ0cvq3ciqtCvZgSQ2emLR38_lDZiSIiQ2_SJjGsM/s1600/duck2.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCI8KcXUYYyEvFdOT-h4DIVXMM03TMQP06zLDFmxkkp33hC-dF-klTDVQUGbyZs6ilm1GMB6uKRP5CQljZiSljIYxy6983yN9VBF3MAIqi_Njl_7EUXL9K8Zgf-_PKB3nPvZVGoxBkRo/s1600/duck4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvCI8KcXUYYyEvFdOT-h4DIVXMM03TMQP06zLDFmxkkp33hC-dF-klTDVQUGbyZs6ilm1GMB6uKRP5CQljZiSljIYxy6983yN9VBF3MAIqi_Njl_7EUXL9K8Zgf-_PKB3nPvZVGoxBkRo/s1600/duck4.jpg" height="480" width="640" /></a></div>
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2 duck breasts</div>
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<i>For the brine:</i></div>
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2 litres water</div>
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200g table salt</div>
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100g granulated sugar</div>
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2 bay leaves</div>
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10 cloves</div>
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10 black peppercorns</div>
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1tsp ground coriander</div>
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1tsp ground ginger</div>
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1tsp dried chilli flakes</div>
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1 star anise</div>
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1 cinnamon stick</div>
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<i>For the spice rub:</i></div>
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1tbsp ground black pepper</div>
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1tbsp ground coriander</div>
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<i>For smoking:</i></div>
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400g wood chips</div>
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2tbsp Lapsang Souchong tea leaves</div>
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Pour the water in a pan, along with the salt, sugar and spices, and bring up to the boil. Once it starts boiling, remove the pan from the heat and allow to cool to room temperature.</div>
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Place in duck breasts into a ziplock food bag and ladle in the brine until the breasts are well covered. Seal the bag and refrigerate for 5 days (moving the breasts around in the bag each day).</div>
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Remove the breasts and pat dry with paper towel, then massage the spice rub into them and place on a baking tray.</div>
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Preheat the oven to 100C. Put the woodchips and tea leaves into a metal sieve and use a chef's torch until they catch a bit and start smoking. Place the duck in the middle of the oven and the sieve on the bottom. (I managed to find a sieve that had a collar around the bottom, so it could stand without toppling over).</div>
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Cook for 3 hours. (This would be a good time to put anything else you want to hot smoke in the oven, too). </div>
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After 3 hours, allow the breasts to cool before thinly slicing.</div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-72563264502913530312014-11-17T21:08:00.001+00:002014-11-17T21:08:30.828+00:00Char Siu Pork Belly<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqQdYJ0znkau98MiJh2o_RLzQS2fomdVD0025mSJKBnYETcXU1JXP-sKxvUT9gL1qp6bpp6wp2luzZpu1Qs6-MfOGsQlA2qOAfvfLxuWliDl6mD-KyxiRFJSI7Snr6K50pzMbL-egxOs/s1600/charsiu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqQdYJ0znkau98MiJh2o_RLzQS2fomdVD0025mSJKBnYETcXU1JXP-sKxvUT9gL1qp6bpp6wp2luzZpu1Qs6-MfOGsQlA2qOAfvfLxuWliDl6mD-KyxiRFJSI7Snr6K50pzMbL-egxOs/s1600/charsiu2.jpg" height="480" width="640" /></a></div>
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This is such a simple meal that's infinitely improved by a bit of forward planning and allowing the pork belly to marinate for as long as possible; ideally 12 hours. And, because of it's simplicity, get the best ingredients you can afford.</div>
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Serves 2</div>
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2 strips of pork belly</div>
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2tbsp Char Siu sauce</div>
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1tsp Chinese five spice</div>
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1/2tsp ground ginger</div>
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2 spring onions, <i>sliced</i></div>
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A small handful of coriander, <i>roughly chopped</i></div>
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Rice, <i>to serve</i></div>
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Place the pork belly, Char Siu, five spice and ginger into a ziplock food bag and give it a good squish to distribute the ingredients over the pork. Place in the fridge and let it sit and marinate for at least a couple of hours (I left it for 12 hours).</div>
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When you're ready, preheat the oven to 220C. Place the pork and marinade on to a baking tray and cook for 15 minutes, then reduce the temperature to 180C and cook for a another 15 minutes. </div>
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Slice the pork belly into chunks and serve on a bed of rice with the spring onions and coriander over the top.</div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com1tag:blogger.com,1999:blog-1730154969946060006.post-63762217161849540672014-07-20T10:57:00.000+01:002014-07-20T21:09:33.375+01:00Roasted Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uxgDXlaccwFwvbik9gV6DU6V2-sHc1C6ul6tN41G_YUAzXsFOLyJ4OiZeFt3zP271goAlqUsoHp0yqk1fRMW8ujhPvZIj2hdXTfM_VYiIBjSw8Rlod8AqE71KjWpvVY5hn1bPbK5TK0/s1600/roastedpeppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uxgDXlaccwFwvbik9gV6DU6V2-sHc1C6ul6tN41G_YUAzXsFOLyJ4OiZeFt3zP271goAlqUsoHp0yqk1fRMW8ujhPvZIj2hdXTfM_VYiIBjSw8Rlod8AqE71KjWpvVY5hn1bPbK5TK0/s1600/roastedpeppers.jpg" height="480" width="640" /></a></div>
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Recently, I seem to be cooking with roasted peppers a lot more, particularly when I make rogan josh paste and red pesto. So, when I found a couple of peppers in the bottom draw of my fridge, that weren't looking particularly great, I thought I'd give it go myself rather than throw them away. As well as using them in curry pastes and pesto, these can be enjoyed as part of an antipasti or on top of a pizza.</div>
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Did I mention it's stupidly easy to do?</div>
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Before we get started, here's a couple of thrifty tips:</div>
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<li style="text-align: justify;">Preheating an oven for a couple of peppers seems a bit of waste to me, so wait until you've got it on for something else.</li>
<li style="text-align: justify;">Instead of buying olive oil and aromatics, I used some that was left over from a jar of olives.</li>
</ol>
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<div style="text-align: justify;">
1 red pepper</div>
<div style="text-align: justify;">
1 green pepper</div>
<div style="text-align: justify;">
Olive oil</div>
<div style="text-align: justify;">
Aromatics, <i>such as whole black</i></div>
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<i>peppercorns, dried chili flakes,</i></div>
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<i>coriander seeds (optional)</i></div>
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Preheat the oven to 200C. </div>
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Place the peppers on an oven proof dish and pop into the oven for about 40 minutes, until the they're slightly charred on the outside. </div>
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As soon as you take them out, wrap them in tin foil and leave to cool.</div>
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Once cool enough to handle (I left them in the fridge overnight), unwrap the tin foil. Remove the stalk, cut the pepper in half and then remove the seeds. Cut the halves into around 4 strips each and tuck them into a clean jar. Add your aromatics and drizzle in enough olive oil to cover it all.</div>
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These can be kept in the fridge for about 2 weeks.</div>
The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0tag:blogger.com,1999:blog-1730154969946060006.post-85326654775448314582014-06-23T20:28:00.000+01:002018-06-06T13:18:25.009+01:00Rillettes du Porc<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HJUtsPndbC_VyZgsB_TNw4RAl1DfuO0oxL9f4B2CTlUhKdrifhD-JHeD-_03e_iXOp0dnPBVyMCr_1yFeUhdoxt3xTpdibUnIWcBLqiWBRuC-j5eg5Hv1pFz5EO124vB4Y04oU6ftm8/s1600/porkbelly3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HJUtsPndbC_VyZgsB_TNw4RAl1DfuO0oxL9f4B2CTlUhKdrifhD-JHeD-_03e_iXOp0dnPBVyMCr_1yFeUhdoxt3xTpdibUnIWcBLqiWBRuC-j5eg5Hv1pFz5EO124vB4Y04oU6ftm8/s1600/porkbelly3.png" width="640" /></a></div>
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I don't think I've ever bought a cookbook at it's original sale price; I find it much more satisfying to buy them cheap. Some great places are car boot sales (as low as 10p), charity shops and second hand book shops. Even WH Smiths can have some good offers on. I picked up <i>Small Adventures in Food </i>by James Ramsden for £1.99 from a cheap shop and immediately started reading it on the train home. </div>
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One recipe in particular caught my eye: duck rillettes. There's a French deli literally a couple of doors down the road from our flat, and my favourite things there is pork rillettes. It's like a very course pate, with strands of pork coated in glorious pig fat. </div>
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I've made a few changes to the original recipe. First, and most obvious, is the use of pork belly instead of duck. This is because, well, I just love pork. Secondly, instead of using all goose fat, I use half goose fat and half lard namely because the former is so expensive (£4 for a 300g odd jar). Lastly, I used sherry instead of brandy - simply, it's just what I had in the kitchen.</div>
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So, here's my take on rillettes... </div>
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500g pork belly</div>
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75g goose fat</div>
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75g lard</div>
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1 bay leaf</div>
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1 spring of thyme</div>
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Salt</div>
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75g dry sherry<br />
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Scatter a handful of <b>table salt</b> on a baking tray, lay the <b>pork belly</b> on top and scatter another handful of <b>table salt</b> over the top. Cover with cling film and refrigerate for 24 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHfdL5E9XQK4MM5LTphvVTQAbnJuaUZReSn5JO9KOONgAv9J-9X4a-p4CtfUI49NdwCDRW8M4hHUyzH3vXLDNcJZUcACJhvvBatwsJNpvbcNaXgoa0Cinz9oaIqA1FNAlkn0BKBQigZs/s1600/porkbelly.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHfdL5E9XQK4MM5LTphvVTQAbnJuaUZReSn5JO9KOONgAv9J-9X4a-p4CtfUI49NdwCDRW8M4hHUyzH3vXLDNcJZUcACJhvvBatwsJNpvbcNaXgoa0Cinz9oaIqA1FNAlkn0BKBQigZs/s1600/porkbelly.png" width="640" /></a></div>
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After 24 hours, take the <b>pork belly</b> out of the fridge, scrape off excess salt and place it into an ovenproof dish. Pick the leaves from the thyme, shred the bay leaf into small pieces and sprinkle both over the meat.</div>
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Melt the <b>goose fat </b>and <b>lard </b>in a small saucepan, add the sherry, then drizzle it over the <b>pork belly</b>. Cover with tin foil and place in an oven preheated to 170C for 2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoxJBzo1aRuIaJdFvHfWrVZRyOU8WBw_bD4Uyaq3nxA6TGiVXXPBBfXb9WoQ7rCAXPoCW5B_cH4hQE60WWY9b69FD3HJNmYv6zR8qU83rPF_cnQ833aqjGkLjueyzLsghxvlABz2HsTQ/s1600/porkbelly2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoxJBzo1aRuIaJdFvHfWrVZRyOU8WBw_bD4Uyaq3nxA6TGiVXXPBBfXb9WoQ7rCAXPoCW5B_cH4hQE60WWY9b69FD3HJNmYv6zR8qU83rPF_cnQ833aqjGkLjueyzLsghxvlABz2HsTQ/s1600/porkbelly2.png" width="640" /></a></div>
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Allow it to cool down so you can handle it, then pick off the meat in shreds. At this point, have a little taste and season with <b>pepper</b>, it should already have enough salt. Rub in some of the fat, making sure to smoother all the meat - I used about a quarter of the fat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NLwgXaDjwtlopHPPnofrAzGaZBcRVDWtgOLgu7OkDsoQuwvrRAeGcqOwsk1I32LdmEUIVt0g4oTBtn0Y1W-ItY2m8Z4F36rte4nauJ-igdG5TKtkjiflbBtwbR2UFTy49SjeCOQCYQc/s1600/rillettes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NLwgXaDjwtlopHPPnofrAzGaZBcRVDWtgOLgu7OkDsoQuwvrRAeGcqOwsk1I32LdmEUIVt0g4oTBtn0Y1W-ItY2m8Z4F36rte4nauJ-igdG5TKtkjiflbBtwbR2UFTy49SjeCOQCYQc/s1600/rillettes.png" width="640" /></a></div>
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Gently pack into little ramekins or jars - don't pack them too closely, though. If you want to keep them for a little while, you can drizzle a little bit of the melted fat over the top.</div>
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Serve with some good bread.</div>
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The Greedy Forkhttp://www.blogger.com/profile/00287595157974337134noreply@blogger.com0