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Chinese Curry Sauce

Chinese Curry Sauce

Obviously most folk would just go to a takeaway and buy a tub of Chinese Curry Sauce. But that’s not an option for Sue as it invariably contains Gluten. So last night we had a bit of a Special Fried Rice gig and Sue cobbled this together to go with it. I’d challenge anybody to tell it apart from the plastic tub version!

Ingredients:-

4 Tsp of Cornflour
1 Tsp of Curry Powder
½ Tsp of Chinese five Spice
¼ Tsp of Ground Ginger
¼ Tsp of Garlic Powder
2 Tsp of Gluten free Soy Sauce
2 Tsp of Chilli Sauce
240Ml of Vegetable Stock
1 Tbsp of Butter / Margarine
1 Tsp of Lemon Juice

Method:-

(1) Mix half of the Cornflour with the dry spices in a bowl.
(2) Melt the Margarine in a pan and add the Cornflour mix.
(3) Keep stirring over a low heat to create a roué.
(4) Slowly add the Stock stirring all the time.
(5) Add a little of the Stock to the remaining Cornflour in a jug and stir well.
(6) Add this to the pan along with the Lemon Juice, Soy Sauce and Chilli Sauce and cook gently until thickened.

I know I’m pretty disgusting, but I had some of the, now set, sauce with the left over Special Fried Rice for breakfast this morning!

 

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Apricot & Pork Tagine recipe, eat well on universal credit

My mum gave us a duplicated Tagine, so we thought we’d have a play with. Very much like the Dutch Oven as a cooking vessel, but it’s set us on another recipe challenge – Moroccan Tagine Recipes…..

Ingredients:-

400g of Diced Pork, diced into good sized pieces
Flour to coat (Gluten free in our case)
1 Onion, sliced
A Thumbnail of fresh Ginger, finely sliced
3 Cloves of Garlic, minced
2 Tbsp of Tomato Puree
1 Tin of Chopped Tomatoes
1 Tin of Chick Peas, drained and rinsed
1 Tbsp of Honey
500ml of Chicken Stock
12 Apricots, halved and de-stoned
8 Prunes, halved
2 Tsp of Ras-El-Honout (You can buy this in the Herbs and Spices section in the supermarket, or find a recipe online and make your own blend)
The Juice of 1 Lemon
Oil to fry
Salt & Pepper to season
Fresh Mint leave garnish

Method:-

(1) Season the Pork with Salt and Pepper.
(2) Coat in Flour, shaking any excess off.
(3) Over a medium heat add a little Oil to the Tagine.
(4) Fry the Pork until brown on all sides and set aside.
(5) Add the Onions and fry until softened.
(6) Add the Garlic and Ginger and fry for a further minute.
(7) Stir in the Tomato Puree, Tin of Tomatoes, Stock, Honey and  Ras-El-Honout, bringing to the boil.
(8) Turn down to a simmer and stir in the Pork.
(9) Cover and simmer for an hour.
(10) Add the Apricots, Prunes, Chickpeas and Lemon Juice and stir in.
(11) Simmer for a further 30 minutes.
(12) Serve garnished with the fresh Mint.

The sweetness of the fruits and Honey work really well with the Ras-El-Honout spice blend. We’ll be pottering with other similar recipes over the next few weeks. Watch this space…...  

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