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Wednesday, 16 January 2013

Papadom Crusted Tandoori Pork Chop

This was good but when I do it again I will probably crust the meat afterwards in precooked papadoms as the papadoms didn't expand nearly as much as I though they would. Regardless, these were still fun.

5 pork loin chops
1 tbs tandoori paste
1 tbs natural yoghurt
1 packet small papadoms
Olive oil or other

Blitz the papadoms in a blender to as fine a consistency as possible. Combine the tandoori and yoghurt. Coat the pork chops in the tandoori and yoghurt mixture and set aside to marinade until required. Heat about 1cm of oil in a frying pan to medium high then reduce the heat to medium. Coat one side of each chop in the papadom crumbs then place in the pan, cooking in batches. When blood starts to come through each chop, crust the remaining side and press in. Turn the pork and fry on the remaining side until firm but with a little give (usually by the time you have nice colour). Remove to a clean plate, cover and rest.
I served this with a spiced pilaf, some dobs of yoghurt, a sprinkling of coriander and some sliced chilli for Mum and Dad. I think that a squeeze of lemon would be radical too but I didn't have any...

Beef Tarts with Pesto and Cummin

Simple and another opportunity to make pesto. Could easily be done on a smaller scale as a tapa or canapĂ©.

500 g mince
2 cloves garlic minced
1 slice bacon diced
1 onion, 1/2 sliced 1/2 diced
1 tsp cumin
4 tbs pesto
2 tbs sour cream
1/2 hanful coriander leaves
3 sheets puff pastry
Salt and pepper
1/2 a capsicum sliced
1 handful mushroom sliced
1 - 2 cups grated cheese
1 tbs milk
1 tbs extra virgin olive oil

Preheat an oven to 180C. SautĂ© the diced onion and garlic in 1/2 of the oil with the bacon and cumin until soft and fragrant. Add in the mince and brown with some salt and pepper. Add in the sour cream and reduce the heat and simmer for a few minutes until almost dry. Stir through the coriander and remove from the heat to cool. Spread about 1 tbs of pesto over each puff pastry sheet leaving a 1cm border. Evenly divide the flavoured mince between the pastry sheets and spread to a thin layer. Scatter about the capsicum, onion and mushrooms and top with a little cheese. Brush the sides with some milk. Drizzle over the remaining oil and some salt and pepper. Place in the oven for 15 - 20 minutes until golden, turning if necessary.

Saturday, 5 January 2013

Cashew and Macadamia Nut Satay

I watched a TV chef recently smash together a satay sauce in about 2 minutes and I thought well I want to do that too. My recipe differs quite a bit from his but as my research after the fact discovered, it don't matter. I think satay is one of those 'satays are like opinions' scenarios. They can be simple or complicated. In any case, what I have done here is very very good and I can thoroughly recommend trying it. My bother in law who doesn't like satay had two helpings and was kind with his review. There is enough satay to marinade 1 - 2 kg of the meat of your choice, have enough left for being a sauce and, an additional purpose like making satay and coconut milk rice for the kids.

2 handfuls salted cashew/macadamia nuts
2 heaped tbs crunchy peanut butter
Rind of 1 lime
Juice of 2 limes (maybe more)
2 cloves garlic
1 thumb ginger roughly chopped
1/2 bunch coriander, roots and all
200 ml of coconut milk (or to taste)
1 long red chilli
1 tbs palm sugar (or brown)
2 tbs light olive oil or peanut oil
1/2 cup water

Leaving out the water, blitz the lot until it is in a smooth paste. Check for flavours and add more lime juice, coconut milk or sugar until you reach a tasty result (there should be enough salt from the nuts). Aim for a good balance of nut, sweet and importantly, lime. Pour in half of the water, blitz, check the consistency and add the remaining and more if required.