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Pork Indad recipe

I butchered a Pork leg which was on special a while ago so we’ve quite a bit of diced Pork in the freezer. So Indian Pork recipes? They’re not actually very common as Pork is not traditional in India. But were there’s a will etc. Sue found a recipe to modify!

Ingredients:-

500g of Pork, cubed
1 Cinnamon Stick
2 Cloves
1 Sprig of Mint Leaves
1 Tsp of White Wine Vinegar
2 Tsp of Castor Sugar
2 Potatoes, peeled and cubed
Melted Butter / Margarine or Oil, to fry
Salt to season

Masala Ingredients:-

1 Tbsp of Cumin Seeds
2 Red Chillies
10 Peppercorns
1 Tsp of Turmeric
3 Cloves of Garlic,minced
1 Tsp of Tamarind paste
2 Onions, chopped
Fresh Coriander to garnish

Method:-

(1) Boil the Pork in a pan until all the water has evaporated.
(2) Heat Oil or Margarine in a large frying pan on a medium heat and fry the Pork until browned on all sides.
(3) Add the Potatoes and stir in.
(4) Grind the Masala ingredients and add these to the Pork.
(5) Cook over a low heat adding a little water to loosen the sauce.
(6) Simmer for 10 to 15 minutes.
(7) Add the Cinnamon, Cloves, Milt Leave, Vinegar, Sugar and season with Salt.
(8) Continue to simmer until the Pork is tender.
(9) Remove the Cinnamon stick and serve garnished with fresh chopped Coriander.

We served our over mixed Wild Rice with Panpolay / Near Dos, I’ll type the recipe for those shortly….

 

Coq Au Vin recipe, eat well on universal credit

It seems there are version which use both Red and White Wine. We had a part bottle of Red to use. So although this is perhaps not the most photogenic dish, it tasted really good!

Ingredients:-

100g of Bacon Lardons (We’ve been curing our own - Recipe here -  http://www.eatwellonuc.org.uk/index.php/recipes/599-dry-cured-bacon)
7 Chicken thights
1 Onion, chopped
2 Carrots, chopped
2 Cloves of Garlic, minced
300ml of Red Wine
300ml of Chicken Stock
3 Sprigs to Thyme
1 Tbsp of Butter / Margarine, melted
1 Tbsp of Cornflour
100g of Button Mushrooms, wholesale1 Tbsp of Olive Oil
Salt & Pepper
Fresh Parslry to garnish

Method:-

(1) Heat the Oil in an ovenproof casserole or Dutch Oven and fry the Lardons until browned.
(2) Remove and set aside.
(3) Season the Chicken with Salt & Pepper.
(4) Add to the same casserole and brown on all sides.
(5) Remove and set aside with the Bacon Lardons.
(6) Add the Onion and Carrots and cook on a low heat for 5 minutes.
(7) Add the Garlic and stir for a minute or so.
(8) Add a splash of Red Wine and stir in.
(9) Return and Chicken and Bacon.
(10) Pour in the remaining Wine, Chicken Stock and Thyme and bring to the boil.
(11) Turn the heat down so that you reach a simmer, cover with a lid and allow to cook for an hour.
(12) When the meat of the Chicken is no-longer pink mix the Cornflour and melted Butter and stir in to the sauce.
(13) Fry the Mushroom in a little Oil in a separate pan for 2 minutes.
(14) Add these to the casserole and stir in.
(15) Continue to simmer for 10 to 15 minutes without the lib until the sauce thickens.
(16) Garnish with Parsley and serve with seasonal vegetables.

We served ours with New Potatoes and Peas. It really didn’t need anything else as the flavours were rich and stood well on their own.

 

Beef bourguignon recipe, eat well on universal credit

There is a reason for these Wine based recipes. We bought it for a bit of a family gathering, but, well you know - Gout! Not through excess but through untreated broken toe pegs…..

Ingredients:-

500g of Braising Steak, cubed
2 Bay Leaves
2 Sprigs of Thyme
¾ a Bottle of Red Wine
2 Carrots, cut into large chunks
1 Onion, chopped
1 Tbsp of Cornflour
1 Tbsp of Tomato Puree
1 Tbsp of Margarine
150g of Bacon Lardons (Home cured !)
8 Shallots, peeled
200g of Button Mushrooms
Oil to fry
Chopped fresh Parsley
Salt & Pepper to season

Method:-

(1) Heat Oil in a frying pan and brown the Braising steak on all sides.
(2) Transfer to a plate.
(3) In an ovenproof casserole ad Oil, the Onions, Carrots and fry until softened.
(4) Stir in the Cornflour and then add the Tomato Puree.
(5) Add the Braising Steak, Wine, Bay Leaves, Thyme and season with Salt & Pepper.
(6) Give it a good stir and cover.
(7) Simmer on a low heat for 1 ½ hours, stirring occasionally.
(8) Add the Margarine to a frying pan and add the Bacon and Shallots.
(9) Fry until the Bacon is crisp and the Shallots are softened.
(10) Add the Mushrooms and fry for a further 2 minutes.
(11) Add everything to the Casserole, stir in and allow to simmer for 10 minutes.
(12) Remove the Bay Leaves.
(13) Serve garnished with the Parsley.

We served ours with New Potatoes and Broccoli and it was gooood….

 

Normandy style Pork & Cider Casserole

We had a very pleasant change of scenery. Not the Indian sub-continent this time, but Normandy…..

Ingredients:-

500g of Pork thigh, cubed
8 Shallots, peeled but left whole
100g of Bacon Largons
1 Onion, diced
1 Celery Stick, chopped
300ml of Cider
300ml of Chicken Stock
1 Tbsp of Cornflour
50g of Yogurt
1 ½ Tsp of Dijon Mustard
100g Baby Mushroom, whole
2 Tbsp of Butter / Margarine to Fry
2 Tbsp of Oil to fry
A handful of fresh Basil
Salt & Pepper to season

Method:-

(1) Heat a little Oil in a pan and add the cubed Pork.
(2) Fry to brown on all sides.
(3) Transfer to a plate to rest.
(4) Add the whole Shallots and Mushrooms and cook for a further 2 to 3 minutes.
(5) Transfer to the plate with your resting Pork.
(6) In a large flameproof casserole add a little Oil and fry the Bacon until crisp.
(7) Remove and set aside.
(8) Add the Onions and Celery to the Casserole with the Butter and fry until softened.
(9) Add the Pork, Cider and Stock and simmer with the bid slightly open for an hour.
(10) Add the Shallots and Mushrooms and cook for a further hour.
(11) Mix the Cornflour with a Tbsp of Cider and add to the Casserole.
(12) Cook for a further 5 minutes, stirring to thicken the sauce.
(13) Stir in the Yogurt, Mustard and Basil – adding a splash more Cider if the sauce seems a bit thick.
(14) Add Salt & Pepper to taste.
(15) Serve and garnish with fresh chopped Basil.

We served ours in a ring of Wholegrain Mustard mashed Potatoes with tender stem Broccoli.

Apart from this being a really tasty meal, there was the added satisfaction of using out own home cured Bacon and home butchered Pork from the leg we bought on a yellow sticker deal a while ago!

 

Goan Prawn Curry recipe, eat well on universal credit

This was a real hit with us. Neither of us are keen on Coconut Milk, so Sue created an alternative using ground Cashew Nuts and Yogurt. Which worked remarkably well.

Ingredients for the Masala Paste:-

1 Tbsp of Coriander Seeds
1 Tsp of Cumin Seeds
1 Stick of Cinnamon  or ½ Tsp of Powder
½ Tsp of Peppercorns
2 Dried Red Chillies
¼ Tsp of Gloves
3 Garlic Cloves, Minced
½ a Tsp of Water

Ingredients for the Curry:-

400g of King Prawns
½ Tbsp of Mustard Seeds
6 Curry Leaves
1 Thumb of Ginger, grated
2 Hot Green Chillies, pierced
1 Onion, finely diced
1/ 4 Tsp of Chilli Powder
1 Tsp of Turmeric
½ Tsp of Cumin powder
¾ Tsp of Coriander powder
100ml of Tomato Puree + Water
½ Tsp of dried Fenugreek
¼ Tsp of Black Peppercorns
1/2 Tsp of Pomegranate Molasses
50g of Cashew nuts, ground
2 Tbsp of Plain Yogurt
2 Tbsp of Oil

Method:-

(1) Dry fry the Masala spices until fragrant and allow to cool.
(2) Grind to a smooth paste.
(3) For the Curry, add Oil to a pan and fry the Mustard Seeds until they pop.
(4) Add the Curry Leaves and cook for a minute.
(5) Add the Ginger and Chillies, sauté for a minute.
(6) Stir in the Onions and cook until golden brown.
(7) Add the Masala Paste, Chilli Powder, Coriander Powder, Cumin Powder and Turmeric.
(8) Cook on a low heat for 3 to 4 minutes.
(9) Stir in the Tomato Puree and a dish of Water.
(10) Simmer for 2 minutes.
(11) Add the Fenugreek and Black Pepper.
(12) Add the Yogurt and Ground Cashew Nuts, Salt and Pomegranate Molasses.
(13) Simmer gently and allow to thicken.
(14) Add the Prawns and cook for a further 3 to 4 minutes.
(15) Garnish with fresh Coriander Leaves.
 

We served ours on a bed of Wild Rice / White Rice with home fried Popadums.

 

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