Pork Stir-Fry

Name: Pork Stir-Fry
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup Jasmine rice; 2 1/2 tbls Vegetable oil; 500 g Pork Scotch Fillet Steaks, fat trimmed, cut into thin strips; 500 g frozen Thai-style stir-fry vegetable mix; 1 cup Peanut satay simmer sauce; 1 Spring onion, shredded

September 12, 2015September 13, 2015 Zoe P

PorkStirFry

(Photo Credit: Taste)

Pork Stir-Fry

September 12, 2015

by Zoe P

Category Dinner Pork Rice

This is a quick and easy stir-fry perfect for when you have minimal time to get dinner on. With just 6 healthy ingredients it's a fast way to feed some hungry mouths.

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

1 cup Jasmine rice
2 1/2 tbls Vegetable oil
500 g Pork Scotch Fillet Steaks, fat trimmed, cut into thin strips
500 g frozen Thai-style stir-fry vegetable mix
1 cup Peanut satay simmer sauce
1 Spring onion, shredded

Instructions

Bring a large kettle of water to the boil, then pour into a saucepan. Cover and bring to the boil. Add the rice and cook for 10 mins or until tender. Drain.
Meanwhile, heat 2 tsp of the oil in a wok or large deep frying pan over high heat. Stir-fry pork in 3 batches, adding 2 teaspoons oil to each batch, for 2 mins or until browned. Transfer to a plate.
Heat remaining oil in wok over medium-high heat. Add vegetables and stir-fry for 3-4 mins or until tender-crisp. Add the pork and sauce. Toss to combine and heat through. Serve with rice and top with spring onion.

Tuna Ceviche (Kinilaw)

September 10, 2015September 10, 2015 Zoe P

(Photo Credit: Well of Wishes)

Tuna Ceviche (Kinilaw)

September 10, 2015

by Zoe P

Category Dinner Filipino Tuna

This is a traditional Filipino recipe which is quite similar to a South American Ceviche. It is best prepared with fresh fish and chilled with a side of rice of your choice.

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Notes

Use as many or as little chilies as you like, the less spice the better for me.
Server after chilling for 30 minutes or you could leave it to chill overnight for best results.
If you can't find Kalamansi then substitute this with lime or lemon juice.

Ingredients

1/2 kilo of tuna fillets (Sardines, Pilchards or Marlin fillets can be used instead)
1 medium ginger, peeled and sliced
1 head of garlic, peeled and crushed
2 white onion, thinly sliced
2 green chili peppers, cut into thick diagonal slices
1 red or green bell pepper, diced
2 cups of vinegar
1/2 cup of kalamansi juice
1 1/2 cup of coconut milk
salt and pepper to taste

Instructions

If using smaller fish, make sure that you fillet the fish moderately thin and without bones and skin. Then cut the fillet into cubes. If using steaks or larger fillets then just cut into cubes. Throw fish cubes into a bowl and sprinkle with some salt and pepper, mix ingredients well.
Pour in the vinegar, mix through, place mixture it in the fridge for and hour.
Drain the excess marinade. Put in the rest of the ingredients, mix all ingredients through.
Put it back in the refrigerator and let it chill for about.
Serve it cold with steamed or fired rice.

Roast Chicken Stew

September 6, 2015October 13, 2015 Zoe P

Roast Chicken Stew

September 6, 2015

by Zoe P

Category Chicken Dinner

Got some left over roast chicken? Then here is a perfect recipe for making sure that roast is put to good use.

Persons

Prep Time

10 minutes

Cook Time

60 minutes

Notes

You can replace the cumin with your favourite curry paste.

Ingredients

1 kg (8 small) Chicken drumsticks or remainder of a roast chicken
1 tsp Ground Cumin
1 tbs Cooking oil
550 g (3 small) Unpeeled Desiree potatoes, quartered
400 g can Diced tomatoes
400 g Borlotti beans, rinsed
2 Cloves garlic, crushed
1 Chicken stock cube, crumbled
1/3 Cup chopped flat-leaf parsley

Instructions

Preheat oven to 200 degrees Celsius or 180 Celsius fan forced. Place chicken in a large baking dish. Sprinkle with and pinch of salt. Drizzle with oil and turn pieces to coat. Roast for 25 mins.
Turn over chicken. Add potato to baking dish and turn to coat with juices. Continue to raost for 15 minutes or until barely tender. Combine tomato, beans, garlic, stock cube and 2 cups hot water in a large jug. Pour over chicken mixture.
Roast for 15-20 minutes more or until chicken and potato are tender. Stir in parsley, divide chicken among shallow serving bowl. Generously spoon over tomato sauce and beans and enjoy.

Chorizo Creole Rice

September 6, 2015September 8, 2015 Zoe P

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Chorizo Creole Rice

September 6, 2015

by Zoe P

Category Chorizo Dinner Rice

This is a simple rice dish that is quick to put together. Once prepped the dish cooks in 30 minutes give you time to enjoy a glass of wine or play with the kids.

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

2 cups medium grain white rice
2 tbs cooking oil
2 slices of middle rasher bacon, rind removed and finely sliced
1 brown onion, finely sliced
1 small green capsicum, finely diced
2 cloves of garlic, finely chopped or crush through a garlic crusher
400 g can diced tomato
.5 tsp dried thyme leaves
2 small chorizo sausages, diagonally sliced
.5 cup frozen sweet corn kernels
40 g baby spinach leaves

Instructions

Rinse rice under cold water until water runs clear, drain. Heat oil in pan in a large non-stick frying pan over moderate heat. Add bacon, onion, capsicum, and garlic, cook and stir for 3 minutes or until onion is soft. Stir in rice until grains are coated.
Stir in tomato, thyme and 2 cups water, bring to the boil, cover and reduce heat. Simmer, stirring occasionally, for 15-20 minutes or until rice is tender.
While the rice is simmering, pan fry chorizo until browned. Stir into rice with corn and spinach, heat through and serve.

Sticky Chicken with rice and steamed greens

September 5, 2015September 8, 2015 Zoe P

images

Sticky Chicken with rice and steamed greens

September 5, 2015

by Zoe P

Category Chicken Dinner Rice

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

1 tbs Fresh ginger
2 Red chillies
2 tbs Lime juice
2 tbs fish sauce
2 tbs Brown sugar
4 Medium chicken thighs cut into chunks

Instructions

Combine ginger, chilli, juice, fish sauce and sugar in a large bowl. Add chicken and marinade for at least 30 mins in the fridge. Marinade overnight for best results.
Heat oil in a pan and add chicken, cook until brown then add marinade and cook until chicken has cooked through and the marinade is brought to a simmer.
Serve with boiled rice and steamed greens.

Find My Dinner

Author: Zoe P

Pork Stir-Fry

Pork Stir-Fry

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Tuna Ceviche (Kinilaw)

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Roast Chicken Stew

Roast Chicken Stew

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Chorizo Creole Rice

Chorizo Creole Rice

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Sticky Chicken with rice and steamed greens

Sticky Chicken with rice and steamed greens

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