SWEET & SOUR PORK

SWEET & SOUR PORK


8-9 ounces lean pork
2 tsp brandy or whiskey
vegetable oil for deep-frying
1 egg beaten
2 tbsp plain flour
salt and pepper

sauce :
1 tbsp vegetable oil
1 onion ( diced)
1 carrot ( diced)
1/2 green bell pepper ( diced)
1 tbsp light soy souce
3 tbsp sugar
3 tbsp wine vinegar
1 tbsp tomato paste
3-4 tbsp stock or water
1 tbsp cornstarch paste

CHICKEN & RICE CASSEROLE ;

CHICKEN & RICE CASSEROLE ;




2/3 cup long grain rice
2 tsp salt
1 tbls chinese rice wine or dry sherry
2 tbls light soy sauce
2 tblsp dark soy sauce
2 tsp dark brown sugar
1 tsp sesame oil
2 pounds boneless chicken meat ( diced)
3 3/4 chicken stock
2 open-cap mushroom thinly sliced
2 3/4 ounces broccoli florets
1 yellow bell pepper (sliced)
1 tsp grated fresh ginger root
2 tbls chopped chives

MULLIGATAWNY SOUP :

MULLIGATAWNY SOUP :



45 g (1 1/2 oz) butter
1/2 onion chopped
1 celery stalk (diced)
1 small apple ( peeled and diced)
1 small carrot (diced)
1 small green pepper (diced)
3-5 garlic (crushed)
3 tbls plain flour
2-3 tsp curry powder
1/4 tsp each ground ginger, cinnamon, and turmaric
1 2.5 litre chicken stock
1x400 g ( 13oz) can chick peas (drained and lightly mashed)
1x400 g (13oz) can chopped tomato
1 bay leaves
1 tbls chopped parsley
1 tbls lemon juice
175 g (6 oz) plain yogurt

SPINACH-STUFFED PORK CHOP

SPINACH - STUFFED PORK CHOPS

4 pork loin chops
350 ml dry white wine
175 g gruyere cheese / cheddar cheese ( thinly sliced)
salt and black pepper

for spinach stuffing :
500g spinach
60g herby stuffing mix
60 g bacon ( chopped)
60 g parmesan cheese ( grated)
1 egg ( beaten)
2 garlic ( crushed)
2 tbsp double cream
1 tbsp parsley ( chopped)
2 tsp fresh rosemary ( chopped)

NEW YORK MEATLOAF

NEW YORK MEATLOAF

4 slice of bread
100c fresh milk
1 leek white part only
1 red capsicum
500g beef mince
250g good sausage mince
2 tbs chopped flat-leaf parsley
1/2 tsp cayenne pepper
1/4 ground nutmeg
2 tbs tomato sauce
2 tsp dijon mustard
1 egg,beaten
400g canned chopped tomatoes
6 cherry tomatoes,halfed
1/2 tsp dried oregano

LAMB CHOP CURRY

LAMB CHOP CURRY

100g natural yoghurt
8 lamb cutlets
1 onion
2 tbs vegetable oil
1 tbs fresh grated ginger
2 garlic, crushed
1 tbs tomato paste
200g peas, fresh or frozen
for spice mix:

1/2 teaspoon each ground
coriander,cumin, fenugreek,ginger, black pepper,
cayenne, and turmeric.
*for the spice mix combine all the spices in a bowl
and stir well, mix 1 teaspoon of this curry powder
with the yoghurt and 1 teaspoon of sea salt.
toas lamb cutlets in the spice yoghurt until lightly
coated. (marinated)

blue rose