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Fennel Pork Curry

Fennel Pork Curry

"F" in our ingredients alphabet = Fennel

The Fennel sauce base with intended as a sauce for the Pork joint but it was a bit too pungent for our liking. But it made a good Curry base.

Ingredients:-

Cumin seeds, dry fried
2 cloves of Garlic, minced
A thumb of Ginger, minced
Chilli Flakes
Onion Salt
Garlic Salt
Bizar Seasoning ( Ingredents here )
1 large Onion, sliced
2 tins of chopped Tomatoes
Tomato Puree
1 large Potato, cubed and par boiled
Cubed cooked Pork
1 bulb of Fennel chopped
Salt & Pepper

Method:-

(1) Add the bulb of Fennel and a tin of Tomatoes to a casserole dish with Salt & Pepper and roast the Pork over it.
(2) When cooled blend the Tomato and Fennel sauce in a food processor and set aside.
(3) Fry the Onion in Oil until translucent and add the Garlic, Ginger, fried Cumin seeds.
(4) Add the remaining tin of chopped Tomatoes and Tomato Puree and simmer for 20 minutes.
(5)Add the Chilli Flakes, Black Pepper, Garlic and Onion Salt and Bizar seasoning.
(6) Add the Tomato  and Fennel sauce, cubed Potatoes and Pork.
(7) Stir well and simmer for a further 15 minutes.

We had some home made special fried Rice in the freezer. A bit of an odd combination. But there’s nothing new there!

 

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Air Fryer Pork Kebabs recipe, eat well on universal credit

This was another bag of the Pork Leg I butchered and froze. We’ve had a bit of a break from Pork, but it was time to Freezer Mine and this was rather good!

Ingredients:-

400g Pork leg, cubed
200ml Yogurt
A handful of fresh Coriander, chopped
A handful of fresh Mint, chopped
3 Cloves of Garlic, minced
½ Lime, juiced
2 Green Chillies
1 Tsp of Cayenne Pepper
Salt & Pepper to season

For the Skewers:-

1 Large Green Pepper, chopped
4 Shallots, halved

Method:-

(1) Combine the Pork and marinade ingredients in a bowl and mix well.
(2) Cover and pop in the fridge for at least 2 hours.
(3) Load onto your skewers with the Green Peppers and Shallots interspersed.
(4) Cook on a rack at 180c in the Air Fryer for 15 minutes, turning once.
(5) Baste with the remaining marinade every 5 minutes during cooking.

We served these over Rice Noodles with Mange Tout and Baby Sweetcorn dressed with Garlic Ginger Soy Sauce. Also for amusement value, Sue slipped with the Garlic / Ginger Soy Sauce and turned the Rice Noodles BLACK!!!! Very tasty, but we were both very thirsty throughout the night….

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