The Recipe
2 tbsp soy sauce
1 tbsp rice wine vinegar (didn't have any, so I used white wine vinegar instead)
2 garlic cloves, finely chopped
1/2 spring onion or small regular onion, thinly sliced / chopped
1/2 tbsp honey
1/2 tsp ginger (should have been fresh, but I only had powdered)
450g chicken breast
1/4 cup bread crumbs
2 tbsp chopped peanuts
A dash of paprika
A dash of black pepper
Oil for cooking
In a large bag, combine the first 6 ingredients (soy through ginger) and squish around to mix. Add chicken and turn to coat evenly. Refrigerate for at least 4 hours (I left mine overnight).
In another bag, combine breadcrumbs, peanuts, paprika and pepper. Remove chicken from marinade (discarding the marinade) and add to the new bag, one piece at a time, shaking to coat each piece. Place the chicken in an oiled ovenproof dish and bake for 25-30 minutes or until chicken is done.
Serve with brown rice and stir fried vegetables.
The Verdict
Surprisingly DULL! It just didn't taste of... anything? Really weird. It looked and smelled delicious, but tasted extremely bland. Am definitely not going to bother with that again another time.
Wednesday, November 21, 2018
Tuesday, November 20, 2018
Week 46: Adobo Pork Tenderloin
The Recipe
3 tbsp paprika
1 tbsp black pepper
1 tbsp sea salt
1/2 tbsp chili powder
1 tbsp brown sugar
1 pinch cayenne pepper
~500g pork tenderloin, cut into 2-3cm slices
3 carrots, in bite sized pieces
2 tomatoes, quartered
Preheat oven to 200C.
In a small bowl, combine the first 6 ingredients (paprika through cayenne). Rub both sides of each piece of pork with the mixture.
Heat a bit of oil in a pan and sear each piece of pork on both sides. Transfer to an ovenproof dish. Add carrots to the pan to soak up the last of the spices. Transfer to the ovenproof dish. Add tomatoes on top. Bake for ~20 minutes or until the pork is cooked through.
Serve with baked potatoes.
The Verdict
VERY spicy. It was fine for me, but a bit much for DH. We both agreed that we really liked the taste of it though, and the meat was lovely moist - not the least bit dry - so I think I'll have to play around with the spices a bit. Maybe leave out the chili entirely... maybe just use less of everything? As it was, I only used about 2/3s of the mixture.
Definitely worth playing around with for a bit.
3 tbsp paprika
1 tbsp black pepper
1 tbsp sea salt
1/2 tbsp chili powder
1 tbsp brown sugar
1 pinch cayenne pepper
~500g pork tenderloin, cut into 2-3cm slices
3 carrots, in bite sized pieces
2 tomatoes, quartered
Preheat oven to 200C.
In a small bowl, combine the first 6 ingredients (paprika through cayenne). Rub both sides of each piece of pork with the mixture.
Heat a bit of oil in a pan and sear each piece of pork on both sides. Transfer to an ovenproof dish. Add carrots to the pan to soak up the last of the spices. Transfer to the ovenproof dish. Add tomatoes on top. Bake for ~20 minutes or until the pork is cooked through.
Serve with baked potatoes.
The Verdict
VERY spicy. It was fine for me, but a bit much for DH. We both agreed that we really liked the taste of it though, and the meat was lovely moist - not the least bit dry - so I think I'll have to play around with the spices a bit. Maybe leave out the chili entirely... maybe just use less of everything? As it was, I only used about 2/3s of the mixture.
Definitely worth playing around with for a bit.
Monday, November 19, 2018
Week 45: Tomato-Basil Risotto
The Recipe
(Serves 1)
1/2l vegetable or chicken stock
olive oil
1 small onion, diced
2 garlic cloves, diced
150g tomatoes grated or chopped very fine
pinch of sugar
pinch of thyme
1 dl risotto rice
1/2 dl white wine
A handful of fresh basil, sliced in narrow strips
~1/2 dl grated Parmesan cheese
Bring the stock to simmer in a pot. You'll want it simmering before adding it to the rice to keep them cooking nicely.
Saute onion in a pan over high heat. Add rice and garlic and cook for a few minutes until the rice is crackling. Add grated tomatoes, sugar and thyme and cook until the rice is coated and the tomato juice is soaked up. Add wine and stir until it is absorbed.
Turn the heat down to medium-high to keep the stock from evaporating too quickly. Add the stock a ladle-full at a time and stir until it's absorbed. This will take at least 20 minutes. Start testing the rice after 20 minutes - you'll want a bit of a bite to it. If you run out of stock, just add boiling water instead.
Add the basil and cheese. Stir until the cheese has melted. Serve immediately.
The Verdict
Also really good, but although just as tasty as the Mushroom Risotto I think this one works better as a starter than a main. It lacked the "umami" taste that the mushroom gave the other version. I'd want to add some meat next time, but am not entirely sure which would work best, so I'll have to try it out.
(Serves 1)
1/2l vegetable or chicken stock
olive oil
1 small onion, diced
2 garlic cloves, diced
150g tomatoes grated or chopped very fine
pinch of sugar
pinch of thyme
1 dl risotto rice
1/2 dl white wine
A handful of fresh basil, sliced in narrow strips
~1/2 dl grated Parmesan cheese
Bring the stock to simmer in a pot. You'll want it simmering before adding it to the rice to keep them cooking nicely.
Saute onion in a pan over high heat. Add rice and garlic and cook for a few minutes until the rice is crackling. Add grated tomatoes, sugar and thyme and cook until the rice is coated and the tomato juice is soaked up. Add wine and stir until it is absorbed.
Turn the heat down to medium-high to keep the stock from evaporating too quickly. Add the stock a ladle-full at a time and stir until it's absorbed. This will take at least 20 minutes. Start testing the rice after 20 minutes - you'll want a bit of a bite to it. If you run out of stock, just add boiling water instead.
Add the basil and cheese. Stir until the cheese has melted. Serve immediately.
The Verdict
Also really good, but although just as tasty as the Mushroom Risotto I think this one works better as a starter than a main. It lacked the "umami" taste that the mushroom gave the other version. I'd want to add some meat next time, but am not entirely sure which would work best, so I'll have to try it out.
Wednesday, November 7, 2018
Week 44: Fettuccine Alfredo
The Recipe
200-250g fettuccine or tagliatelle
80g butter
2.5dl parmesan cheese
2.5dl cream
150g bacon
200-250g mushrooms, quartered
3 cloves garlic, chopped
basil
salt, pepper
Cook pasta according to the instructions on the package. Drain and set aside.
In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.
In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.
Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.
The Verdict
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.
200-250g fettuccine or tagliatelle
80g butter
2.5dl parmesan cheese
2.5dl cream
150g bacon
200-250g mushrooms, quartered
3 cloves garlic, chopped
basil
salt, pepper
Cook pasta according to the instructions on the package. Drain and set aside.
In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.
In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.
Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.
The Verdict
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.
Subscribe to:
Posts (Atom)
