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Chinese Style Bacon Chops

Chinese Style Bacon Chops

Bacon Chops are an infrequent visitor to our plate, mostly because Sue isn’t keen really. But at 0.75p for two good sized boneless chops in the discounts they were bound to come home with me really.

So Sue went a bit “Chefy”!


2 Boneless Bacon Chops
1/5 of a Red Cabbage, sliced
1/2 Spring Green Cabbage, sliced
2 Potatoes, cubed and blanched
½ a large Onion, sliced
2 cloves of Garlic, grated
Soy Sauce
Mixed Herbs
Black Pepper


(1) Mix Soy Sauce, Black Pepper and Garlic to make a marinade and pop your Bacon Chops in it.
(2) Mix Oil and Mixed Herbs with your cubed potatoes and lay on a baking try.
(3) Add Oil and Soy Sauce to a Wok or large frying pan.
(4) Put the Plum Sauce ingredients (See below) in a saucepan on a low heat. Stir occasionally.
(5) Heat the over to 180c and put the cubed Potatoes in.
(6) After 20 minutes heat your Wok / Frying pan and start by gently frying the Onion and Garlic.
(7) In a separate pan sear the Bacon chops in a little oil on both sides.
(8) Transfer the Bacon chops to the oven.
(9) Add the Cabbage to the Onion and Garlic and stir in the remaining marinade.
(10) Add the Mixed Herbs and Black Pepper.
(11) Press the Plum Sauce through a sieve to separate the skins and stones.
(12) Cut the chops in to generous strips.
(13) Plate the fried Cabbage first, with the Bacon over the top and dress with Plum Sauce.
(14) Add the Cubed Potatoes to both sides of the plate and you’re good to go!

Plum Sauce ingredients:-

300g of frozen foraged Plums ( A punnet of red supermarket Plums will do the trick!)
1 tbsp Soy Sauce
1 tbsp Sugar

We’ve been growing micro salad which we scattered on top just to be a bit flash!

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Why is cooking from scratch better? Our opinion. Eat well on universal credit

Now this how you do Food Journalism! Article from The Guardian (Opens in a new Tab)

This is a beautifully written article and it highlights many issues.

However I’d like to add to it a bit if I / We may?

If you can’t be bothered reading - “Cook From Scratch”……..

Why do we cook everything from scratch? There are various reasons:-

(1) Cost. Generally I buy the most costly ingredient first, usually the Meat or Fish (Protein Component). We then assess what ingredients we have available and the sort of dish we intend to create. I then nip off and get whatever additional items we need. This might seem like a very time intensive way to deal with cooking / shopping? Well it is probably inefficient, but we have a number of supermarkets and independent shops within walking distance, for which we are grateful.

(2) Ingredient Control. Sue has Celiac Disease and over the last year or so has developed a Lactose Intolerance. They unfortunately often go hand-in-hand. So anything with the slightest trace of Wheat is banished from the flat. Dairy can be mitigated by Sue taking a Lactase Enzyme tablet or two before eating anything which contains Lactose. But really, it’s much easier to just not eat something which you know is going to make you ill.

(3) Quality of Ingredients. Processed food in a plastic tub, frozen, with a film which you prick….. Come on guys “Food Warehouse” are not exactly marketing their food as healthy, now are they? There are frozen meal businesses which offer high quality food, but it’s generally out of our budget.

(4) Enjoyment. We actually enjoy cooking together. Sue can’t get out of the flat without assistance, however as a couple of foodie with histories including cheffing and butchery it’s no great surprise that we enjoy the process of cooking a good meal on a budget together.

(5) Personal Engagement. When I have gathered the ingredients for a meal and we have created a recipe and cooked it, it’s often fun for us to natter about how it tasted, what we could do next time to improve it etc.

You don’t get any of the above when you microwave frozen ‘stuff’ after bursting the film with a fork.


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