1 packet tortilla
Enough fig preserve jam to spread on tortilla
160 grams tenderloin lamb, cut into strips 2 inches
5 Tbsp oil + extra 2 Tbs oil
3 Tbsp sweet chilli sauce
1 Tbsp lemon or lime juice
1 Tbsp hoisin sauce
2 cloves garlic, crushed
1 Royal gala apple- diced
½ baby fennel, diced
160 g mushroom, sliced thinly
1 spring onion to garnish, cut in to small ring
Salt and black pepper to taste
Preheat oven 120 deg C. Coat lamb strips in half of the oil. Brown the meat in a hot pan in small batches to avoid a build up of juices in the pan, stirring constantly. Set the browned meat aside in a bowl.
Add a little more oil to the pan and stir fry the vegetables, stirring constantly. When the vegetables are about half done, add…
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Felt like having pork chop.
4 Pork chops, trim off some fats reserved for dressing
1/2 bunch kale, washed, drained and tears the leaves
4 medium carrot, cut to bite size
water for boiling
1 punnet of tomatoes
Preheat oven 180 degree C.
Place kale in a lined baking tray. Sprinkle oil and salt. Marinade pork chops with salt, pepper, paprika and rosemary for 45 minutes. Then place pork chops, fats and tomatoes in another tray.
Place kale at the 3 rd rack not to close to grill. Then pork chops with tomatoes on the 2nd rack of oven. Bake kale for 20 minutes until crispy. Bake chops for 30 -40 minutes or to your liking. I like it well done. Reduce your time if you like it medium rare.
Meanwhile, boil carrots in microwave about 18-20 minutes; using microwavable dish with enough water. Once kale bake, removed from oven; cover with foil set aside until needed.
Check pork but touching if springy then its cooked; I gives extra 10 minutes as I prefer really cooked and crispy slightly with oven turn off. Plate the kale followed by carrots, tomatoes and pork chop. Drizzles the remaining oil from the fat before serving.
Note: oven vary. Cook to your liking, time needed adjustment too.
Here’s my long waited buttered prawns with onions and medley tomatoes that I had hold on for awhile until I can get cheap prawns to cook it. In fact I cook this in Singapore during my holidays there.
I have recreated this recipe from+Jodi Kaplan’s called Smoked Salmon Pasta with Tomato Cream Sauce. The link for this recipe:Smoked Salmon Pasta with Tomato Cream Sauce is at the bottom.
Craving for pasta? Here’s my creation with bought beef ravioli.
Pasta lovers you can create than making your own when you are having the craving or have no time to spend making pasta.
I loves my pasta meal to be satisfying, delicious, healthy and colourful. Serve with a glass of wine.
2 cloves garlic, minced
1/2 c brown mushroom, quarter or bite size
1/4 c cabbage, thinly slice
1/2 cup chips size carrots
4-6 stalks of kale, tear the leave, wash and drain dry
1-2 Tsp caper
100 g of semi dried capsicum strips with oil ( bought a tub)
250 g beef ravioli and enough water to cook ravioli
20 g butter
2 Tbs Worcester sauce
1/4 c Sauvignon Blanc or vegetables stocks ( I use Sauvignon Blanc)
Cook the ravioli as per instruction on packet and drained the water. Then heat oil in frying pan, add garlic and capers fry till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms ; fry further 2 minutes until softened.
Then add butter, worcester and wine to caramilsed, and season with salt and pepper. Next plate the ravioli and scoop the mushroom and vegetables onto plate with ravioli and mix well. Taste and season the sauce. Spoon some semi dried capsicum strips on to the plate, drizzle some oil and serve immediately with a glass of Sauvignon Blanc.