Month: September 2018

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Achiote pork chops

 

Achiote pork chops (BIA

Pork chops with classic chilli & coriander marinade served with a raw salsa

  • 6 pork chops
  • 6 1/2 Limes
  • recado rojo
  • 2 Cloves Garlic
  • 1/4 tsp Salt
  • 2 tsp achiote seeds
  • 1/2 tsp dried oregano
  • 2 Cloves
  • 1 – 2 cm piece of Cinnamon
  • 1/2 tsp coriander seed
  • 1/2 tsp Black pepper

SALSA CRUDO

  • 4 ripe Tomatoes blanched (peeled, deseeded and diced)
  • 1 sm clove Garlic chopped
  • 1 haberno Chilli chopped
  • 1 sm Red Onion finely chopped
  • 1 sm bunch of Coriander chopped
  • 1/2 sm bunch Mint chopped
  • zest of 1 orange (reduced to 1tbsp)
  • 1/2 Lime
  • 1 tsp red wine vinegar
  • 1/2 cup Olive Oil

PORK CHOPS

  1. In a pestle & mortor pound the above ingredient to make the Recado rojo, rub this over the pork chops & allow to marinade for one hour.

  2. Grill the pork chops for 3 – 4 minutes each side depending on the thickness, remove form the grill & allow to rest for another 3 to 4 minutes.

  3. Serve with the salsa crudo, coriander & limes

SALSA CRUDO

  1. Combine all the above ingredients to make the salsa crudo & let sit for the flavours to infuse.

Source: Recipe by Darren Simpson from ‘The Best In Australia’ www.lifestylefood.com.au Source: Lifestylefood.com.au

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5 Ingredient Quiche

 

5 Ingredient Quiche

Bacon wrapped mini feta quiches

  • 6 rashers streaky bacon
  • 100 g fetta (crumbled)
  • 4 eggs
  • 250 ml thickened cream
  • 9 cherry tomatoes
  1. Preheat oven to 180C
  2. Grease 6 holes of muffin pan and line bases with baking paper.
  3. Arrange 1 bacon strip around the side of each hole. Divide fetta evenly among holes.
  4. Whisk eggs and cream, season and pour evenly over fetta and top with a tomato.
  5. Bake 25’30 mins or until firm to touch. Set aside in pan for 5 mins to cool before turning onto rack to cool completely.

Source: Coles Magazine Feb 2018

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Nori Fumi Furikake

 

Nori Fumi Furikake

Furikake could be considered the salt and pepper of Japan. It’s a seasoning that contains – at its most basic – roasted sesame seeds, nori and bonito flakes, along with salt and sugar. It can also contain egg, shiso, wasabi, powdered miso, freeze-dried salmon or cod roe.
“Furikake” means to sprinkle, which is exactly what you do with this flavour-packed seasoning: on steamed rice, noodles, fried chicken, vegetables or tofu – anything that will benefit from a flavour boost.

  • 50 g sesame seeds
  • 2 tsp sea salt
  • 2 nori sheets
  • 2.5 tbsp bonito flakes (hatsuobushi)
  1. Dry-roast the sesame seeds in a frying pan over medium-high heat, stirring frequently, until fragrant and browned (1-2 minutes).
  2. Transfer to a bowl, stir in sea salt and stand to cool.
  3. Thinly slice the nori sheets (it’s easiest to do this with kitchen scissors), add to sesame mixture along with the bonito flakes and a pinch of caster sugar if you like a touch of sweetness.
  4. Toss to combine and store in an airtight container for up to 2 months.

Makes about ⅔ cup (100g)