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Rosemary Garlic Pork Chop

As I opened my freezer this morning, thinking what to cook for dinner, I chose pork chop. So how to cook it? I browse through some recipes and got inspiration so here it is…

Ingredients

Serves 2

2 pork chops
2 sprigs of rosemary
3-4 cloves of garlic
1 tbsp olive oil
2 tsp of butter
1 tsp of balsamic vinegar
150ml white wine
1 tsp of cornstarch mix with 1 tbsp of water
sea salt and ground pepper to taste

Method
1. Rub the pork chop with ground pepper and salt.
2. Heat the pan on medium heat. Add butter and olive oil.
3. Once the butter is melted, put in the pork chop.
4. Pan-fry for about 3-4mins. Turn over.
5. Add rosemary to the pan while cooking the pork chop. Let the fragrant seep in.
6. Continue frying the other side for 3-4mins depending on thickness and how cooked you want it to be. If the pork chop is too thick, you might want to poke holes in it with a fork.

7. Once ready, dish up and put aside.
8. Using the same pan, put in the garlic and the remaining rosemary. Stir fry for 2-3mins.
9. Add the white wine, balsamic vinegar, sea salt and ground pepper. Let it simmer.
10. When it starts to boil, add the cornstarch mix to thicken the sauce.
11. Put in the pork chop and flip the it to coat it evenly with sauce.
12. Dish up and serve hot.

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Posted by on June 2, 2011 in Uncategorized

 

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Steak with Red Wine Sauce

In celebration of my friend Bea’s, and my husband Paul’s birthday, I prepared a nice dinner. The main course was steak with red wine sauce. If you buy the right cuts, steak is actually quite easy to make and taste fantastic. Here’s a recipe which I came up with. Enjoy!

Cooking the Steak

Ingredients

Serves 4

4 pieces of good-quality beef tenderloin
sea salt & coarsely grounded pepper to taste
olive oil
aluminium foil, cut into 4 pieces

Method
1. Take your steaks out of the fridge and let them get up to room temperature.
2. Before you start cooking, rub the steaks with salt and pepper.
3. Heat up the frying pan with a drizzle of olive oil.
4. Add the steaks to the pan and cook 2-3 minutes on each side. (I cooked about 3 mins on each side for medium. The steak was about 1.5 inches thick).
5. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. (Taught by Jamie Oliver)
6. Then, quickly wrap each steak with a piece of aluminium foil.
7. Let the steak rest for 5 mins and it’s ready to serve.
8. Drizzle some red wine sauce on the steak.

Red Wine Sauce

Ingredients
1/4 big onion, chopped
2 cloves garlic, chopped
1-2 cups of red wine
2 cups of beef broth
1 sprig of rosemary
1 tsp cornflour with 1 tbsp cool water, for thickening
salt & pepper to taste
olive oil

Method
1. Heat up pan with a few lugs of olive oil.
2. Stir fry onions and garlic for 2-3mins, till soft.
3. Add red wine and let it boil for 1-2mins.
4. Add the beef broth and rosemary. Add salt & pepper.
5. Boil then let it simmer for 5mins.
6. Add the cornflour water and mix well.
6. Pour the sauce lowly through a sieve into a serving bowl.

Mashed Potatoes

Ingredients

2 medium sized potatoes
1/4 cup milk
a knob of butter
salt & pepper to taste

Method

1. Boil a pot of hot water.
2. Reduce heat to low. Add the potatoes, cover and simmer for 20 minutes, or until potatoes are tender.
3. Drain potatoes and let it cool
4. In a large bowl, mashed the potatoes with a fork.
5. Add the remaining ingredients and mix till creamy.

 
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Posted by on March 5, 2011 in Uncategorized

 

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Irish Cream Tiramisu

Tiramisu is one recipe which I’ve wanted to make all these years but every time I read the recipe, I put it aside cos it’s kinda troublesome. I like simple and easy recipes 😛 My friend showed me Nigella Lawson’s tiramisu recipe and it seemed quite easy so I gave it a try. I got the below recipe from Nigella Lawson’s website. Try this!

Ingredients

Serves 12

350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled
250ml Baileys cream liqueur
2 x 200g packets Savoiardi (Italian lady finger) biscuits
2 eggs
75g caster sugar
500g mascarpone
2 1/2 teaspoons cocoa powder

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy (Important!). Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Alternatively, you can also make the tiramisu in small little cups 🙂

 
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Posted by on December 4, 2010 in Uncategorized

 

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Linguine alle Vongole

It’s the time of the week again – cooking for my cell group. Initially, I wanted to cook curry but since I am down with sore throat, headache and slight flu, thought curry will not be a good idea. One of my favourite pasta recipes is Linguine alle Vongole. This is my 2nd time cooking this recipe and the last time was 2 years ago. I have forgotten which recipe I cooked from so I went browsing thru a few recipes and came up with one of my own 🙂


Ingredients

500g linguine
3-4 dried chillies
3 cloves of garlic
1 tomato, chopped
a handful of parsley, chopped
3-4 fresh basil, chopped
1kg fresh clams, washed
200g squid (optional)
170ml, white wine
1/2 lemon
olive oil
sea salt and freshly ground black pepper

Method

1. Boil a large pot of water. Add a little salt and olive oil. Once the water is boiling, cook the pasta according to packet instruction but minus 1-2 minutes.
2. Heat the olive oil in a large saucepan over a medium heat until hot. Add the garlic, dried chillies, tomatoes and half of the parsley. Stir for 2-3mins.
3. Add in the clams and squid. Stir for 1-2 mins then pour in the white wine. Add salt and pepper to taste. Cover the lid and cook for 3-4 mins. Stir them occasionally. Then, discard any clams that haven’t opened up.
4. Add in the remaining parsley and basil. Drain the pasta and into the pan.
5. Squeeze in the lemon and serve while it’s hot.

 
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Posted by on October 20, 2010 in Uncategorized

 

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Beef and Ale Stew

Since I knew I wouldn’t have enough time to cook on Sat itself by 12pm, I thought stew will be something which is great to cook on Fri night. I can put in the slow cooker and let it boil overnight.

This recipe is inspired by Jamie Oliver’s ‘Ministry of Food’.

Ingredients

6 fresh or dried bay leaves
1kg diced stewing beef
1litre Guinness or stout
4 sticks of celery, diced to 1-2cm
4 medium onions, peeled and diced to 1-2cm
2 carrots, peeled and diced to 1-2cm
olive oil
2 heaped tablespoon plain flour
2 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper

Method

1.  Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes
2. Add your meat and flour • Pour in the booze and tinned tomatoes
3. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper
4. Bring to the boil and transfer it to the slow cooker. Cook for 2.5-3hrs.
5. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper

 
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Posted by on September 17, 2010 in Uncategorized

 

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