JW Recipes

Archive for February, 2012

What you need:

1 lb / 450 g  pork loin, sliced into pieces
1 small tin  pineapple chunks
1 large onion diced
1 red & 1 green  peppers, sliced into strips
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tb of cornflour
3 tbsp of ketchup
1 tbsp of sugar
1 tsp of salt
3 cloves of crushed garlic

What you do:

In a saucepan boil the pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keeping the pork stock for later).
Blend 2 tbsp of cornflour and soy sauce then coat the pork with the cornflour mixture.
Fry the pork in a lage frying pan  until golden brown then set aside.
Dissolve the remaining 2 tbsp of cornflour on 1/2 cup of pork stock – set aside.
Sauté garlic and onions on oil, then add the  peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 tsp salt and the dissolved cornflour. Stir  continously until sauce thickens.
Pour over fried pork .

Serve with rice.

What you need:

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center cut bone-in pork chops
2 tbsp butter
1 cup water
2 cubes pork stock cubes

What you do:

In a small bowl  mix together the salt, sage and black pepper and rub on both sides of the chops.

Melt the butter or margarine in a large skillet or frying pan over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a  small saucepan over high heat, mix together the water and the pork stock cubes and stir until the cubes dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Serve hot.

What you need:

4  slices bacon (chopped)
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion chopped
1 tsp red pepper flakes
1 tsp minced or dried garlic

What to do :

In a large frying pan  or saucepan fry the bacon over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt.

Serve hot.

What you need:

3   medium  sized zucchini (courgette)
4 oz /115 g  self-raising flour
4 oz /115 g parmesan finely grated
3 shallots ( trimmed & thinly sliced)
1 egg, whisked
2 oz / 55 g fresh  parsley (chopped)
2 tsp dried oregano leaves
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil

What to do:

Trim the ends from zucchini. Coarsely grate the zucchini (Courgette).  Place in a colander and squeeze out as much excess moisture as possible then transfer to a bowl. Stir in the self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini (courgette) mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through.

Transfer to a plate lined with paper towel.

Repeat with 2 tsp olive oil and remaining zucchini mixture.

Serve hot.

What you need:

1 large onion  ( diced )
3 tbsp oil
2 oz /50 g plain Flour
1 lb /450g Diced Stewing Steak
1 Beef Stock Cube ( dissolved in 400ml hot water)
3/4 lb /400g Carrots ( sliced)
6 fl oz / 200ml Guinness
110z /300g Shortcrust Pastry
1 beaten egg  (for glazing)

What to do :

Preheat the oven to 190°C / 375 F / Gas mark 5.

In a frying pan heat one tbsp of the oil and cook the onion until softened and transparent. Then place in a large saucepan.

Season the flour with salt and pepper and add the beef, tossing it well to coat evenly in the flour.

Heat the remaining oil in the frying pan and cook the beef  turning it until browned all over.

Add the onions to the beef  &  return the frying pan to a gentle heat and add the Guinness, stirring and scraping up any of the bits that may have caught to the base of the pan.

When the mixture is thickened and bubbling, pour it over the beef and onions. Add the sliced carrots to pan along with the stock stirring well  to mix. Bring to the boil then reduce to a simmer and cook covered for 1 hour.

Roll out the pastry on a lightly floured surface. Spoon the beef mixture into your pie dish.

Brush the edge of the dish with beaten egg then cover with the pastry. Trim away the excess and press round the edges to seal.

Cut a hole in the middle to allow the steam to escape.

Decorate the top of the pie using the pastry trimmings.

Brush with the beaten egg and bake in the oven for  around 25 minutes.

Serve hot .

What you need:

4 Fresh trout  gutted and rinsed
2 Lemons  cut into thin slices
4 oz /125 g  butter, melted
2 oz /60g  flaked Almonds
3 1/2 fl oz / 90ml Dry White Wine
1 pinch Salt
1 pinch fresh black Pepper
3 tbsp fresh parsley  (finely chopped)

What to do:

Preheat the oven to 200°C /400°F/Gas mark 6

Make 3 or 4 diagonal slashes about  1/4in /5mm  deep on either side of each fish. Place the fish side by side in a shallow ovenproof dish. Tuck the halved lemon slices into the slashes.

Spoon over half the melted butter.

Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

In a small saucepan heat the remaining butter . Add the almonds and fry until lightly browned. Add the wine and season to taste with salt and pepper. Bring to the boil and bubble for 1–2 minutes.

Mix in the parsley and spoon the sauce over the trout.
Serve immediately.

What you need:

4 Salmon Steaks, skinned

½ Cucumber
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of  ½ a  lemon,

1 pinch Salt

1 pinch Black Pepper, freshly ground

What to do:

Preheat the oven to 200°C /400°F/Gas 6

Finely dice the cucumber and place in a sieve over a bowl.

Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.

Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper.  Set aside.

Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.

Sprinkle the salmon with lemon juice and bake in the oven  for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.

Remove from the oven and stir the juices from the dish into the cucumber sauce.

Serve the salmon hot or cold with the sauce spooned over it.

What you need:

1 oz /30 g Butter  + extra to grease
6  slices of day-old bread (crusts removed)
2 oz / 60g Raisins
3 Eggs
300ml Full-Fat Milk
200ml Single Cream
3 oz / 60g Caster Sugar
1/2 tsp  Vanilla Extract
4 tbsp Apricot Jam
3 tsp Lemon, juice

What to do :

Preheat the oven to 180°C /350°F/Gas mark 4

Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of bread. Cut each slice in half diagonally then in half again to form  triangles.

Place the raisins in the bottom of the dish and arrange the slices of bread on the top overlapping each other. Beat together the eggs, milk, cream, sugar, and vanilla extract. Carefully pour the mixture over the bread and leave to soak for at least 30 minutes.

Place the dish in a deep roasting tin and pour boiling water into the tin to a depth of 2.5cm (1in). Bake in the oven for 30–40 minutes, until still slightly moist in the centre, but not runny.

Meanwhile, put the jam in a small pan with the lemon juice and 1 tbsp water. Bring to the boil, then push through a sieve. Carefully brush or spoon the sieved jam over the surface of the hot pudding.

Serve hot.

What you need:

6 0z / 170 g broccoli, broken into small florets
8oz /225 g pasta, cooked as directed on the pack
1tbsp olive oil
1 red pepper, roughly chopped
9 0z / 295 g of Mushroom Condensed Soup
100 ml milk
2 × 200g tins tuna, drained
2 tbsp breadcrumbs
2 oz / 50 g cheese, grated
What to do:

Preheat oven to 200°C/400°F/Gas 6.
Cook the broccoli in a pan of boiling water for 3 minutes.

Cool under cold running water and drain.
Heat the oil in a saucepan and fry the red pepper until just soft then drain the oil.

Stir in the soup and milk, mix well and heat through.
Remove the pan from the heat then stir in tuna, broccoli and pasta.
Place the pasta mixture into an ovenproof dish, sprinkle with breadcrumbs and cheese, cook for 25 minutes or until golden brown.

Serve hot .

What you need:

6 oz / 170 thinly-sliced deli ham, torn into quarters
4  muffins, halved & toasted
4 oz / 115 g sun dried tomatoes not in oil (about 14), sliced
4 spring onions, trimmed and cut into 2-inch pieces
40z / 115 g grated strong Cheddar, divided
4 large eggs
3 large egg whites
3 cups of  milk
1 tbsp Dijon mustard

What to do:

Lightly grease a round 2-pint casserole dish with olive oil.

Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 2 0z / 55 g cheddar over the top.

Meanwhile in a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture  over the casserole and sprinkle with the remaining  cheese.

Cover the casserole with cling film; refrigerate at least 5 hours and up to overnight.

Preheat the oven to  180C / 350F / gas mark 4.

Place the casserole  dish on a large  baking tray &  bake until golden around edges and just set for about 1 hour. Let stand 10 minutes before serving.