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What you need:

4 pork chops
30g dried porcini mushrooms
1 large clove garlic, finely chopped
1 small onion, finely chopped
250ml cream
salt and pepper
1 tbsp olive oil
1 tbsp herbs de provence (optional)
1 small glass white wine (optional)

What you do:

Soak mushrooms in 250ml hot water for 30 minutes. Squeeze mushrooms, reserving liquid. Chop mushrooms.
Heat oil in a large frying pan over medium heat. Add garlic and onion. Saute until soft and translucent, but do not brown.
Sear both sides of the pork chops, remove and set aside.
Add mushroom soaking liquid, herbs and wine to the pan. Cook until liquid has reduced by half.
Return pork and mushrooms to the pan and lower the heat. Cover and simmer for 10 minutes.
Add cream and heat until just bubbling. Adjust seasonings to taste.
Serve.

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What you need:

2 1/2 lb / 1 kg of ready cooked mash potatoes
1 large or 2 small tins of drained pilchards ( bones removed)
1 oz / 25 g butter
1 clove of garlic ( crushed)
2 tbsp of chopped fresh parsley
2 oz / 50 g cheese ( grated)
1 tbsp of lemon juice
1 egg ( whisked)
5 oz /150 g fresh bread crumbs

What you do:

In a bowl , mix together the sardines, crushed garlic ,parsley and mashed potato together .
Season well and shape mixture into 10 fishcakes
Dip each cake in beaten egg and roll in breadcrumbs to coat
In a large frying pan heat the butter in a pan and fry fishcakes until golden.
Drain on paper kitchen towel and serve

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What you need:

2 tbsp vegetable oil
4 oz / 115 g thinly sliced shallots
Kosher salt and freshly ground black pepper
4 0z /115 g  slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tbsp thinly sliced garlic ( or crushed)
1 1/2 tbsp  peeled ginger ( crushed)
1/4 tsp crushed red pepper flakes
1/2 chopped iceberg lettuce
2 bunches of  fresh watercress, trimmed, cut into 2″ pieces
1lb cooked brown rice

What you do :

In a large non stick frying pan heat the oil over low heat. Add the shallots stirring often, until golden brown for around 10 – 12 minutes.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper ( the shallots will crisp as they cool).

Increase heat to medium & add the sausage , garlic ,ginger, & red pepper flakes to the same frying pan, stirring for around 2 minutes.

Add 1/4 cup water, scrapping  up any browned bits. Increase heat to medium-high, add the lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes.

Season with salt and pepper. Sprinkle fried shallots over.

Serve with brown rice.

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What you need:

1 lb of potatoes ( peeled )
2 tbsp olive oil or butter
2 cloves of garlic, (peeled)
2 springs of rosemary, (chopped)

What to do:

Cook potatoes in a pan of boiling water for around  4-5 minutes.
Drain the potatoes in a colander (they’ll turn out crispier if you let them drain well)
Heat  the oil or butter in a non-stick frying pan then add the  potatoes.
After around minute, add the  cloves of garlic to the frying pan. Stir and toss well as they cook.
When the potatoes are turning golden brown, add the rosemary and stir through thoroughly
When the potatoes are golden brown on all sides they’re ready to eat.

Serve hot.

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