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Tag Archives: gourmet cooking

Asian Pork Stew

Asian Pork Stew

I’ve been having so much fun with my new Instant Pot cooker! So easy and fast to cook nutritious meals. Definitely recommend investing in one. This stew can also be made using a slow cooker or pressure cooker as well. Enjoy!
1 Apple chopped
1 onion chopped
2 carrots chopped
2 potatoes chopped

6 cloves garlic
1″ piece of ginger
2 pork shoulder chops cut into 1″cubes
2 tbsp soy sauce (use gluten free if desired)
2 tbsp honey
2 tbsp Gochujang paste (Korean red pepper paste to taste, can be purchased at any Asian market)
1/2 tsp sesame oil
1 Tbsp miso paste
2 kafir lime leaves
1 Tbsp fish sauce
1 can coconut milk
1/2 cup beef stock or broth

Put all ingredients except coconut milk into a slow cooker, or instant pot. Set timer to stew on instant pot for 18 mins. After timer is done, let steam escape naturally. Or slow cook 8 hours on low.
When done add coconut milk and let reduce on high for 10-15 mins to thicken.
Sprinkle with cilantro and green onions chopped finally to serve.

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Greek braised Lamb Shanks

shank

Hello my lovelies!

I’ve had some ask me to post my recipe for braised lamb shanks recently, so I thought mmm, yes one of my favorite dishes and I wanted to share it with you all! You can thank me after you’ve cooked it! 🙂

First of all, I’d like to remind you that good food does take time! If you are crunched for time, don’t rush this one as you will not be as happy with the end results. I recommend  you pop this in the oven at least 4 hrs before you intend to serve.

I don’t claim to be Greek, in fact I don’t brush my teeth with Hummus ..ever! This is,  however, my all time favorite Greek dish and after playing around with the recipes for years..I think I’ve finally got it!

Ingredients:

Serves 4

4 Spring lamb shanks (cleaned and silver skin and access fat removed)

1 head of Garlic minced – yes ONE HEAD, don’t worry, it will meld into the flavors cooking for so long a time

Juice of 3-4 lemons or 1 cup fresh lemon juice

Fresh or dried rosemary – dried use a handful, fresh 4 stalks

2 Tbsp dried oregano

1/4 c dry white wine

Water if necessary to bring liquid up to middle of the shank

Sea Salt and fresh ground pepper to taste

photo (25)

Rub all ingredients except the liquids generously all over the lamb. Some at this point believe they should be browned previous to braising, I beg to differ, I’ve found this is the juiciest and tastiest way.

Place the lamb into a roasting pan and add wet ingredients topping with water if necessary to make sure the shanks are covered about halfway with liquid.

Cover tightly with foil and place in the oven moderate to low heat. I recommend 325 F degrees.
Leave them to cook for at least one hour, take them out and make sure they are not drying out, if so add more lemon and water. Turn them over at this time. You can repeat this each hour, but if its too tedious, just check liquid levels so the lamb won’t dry out ..or burn!

Lamb will show as done after about 1.5 hours, but the longer it cooks in the bath of lovely lemon, garlic and wine the better!! I recommend no more than 3.5-4 hours as the meat will begin to separate and fall off the bone.  Baste the sauce over the lamb in between glasses of wine..you can do it!

To Serve

1 shank per person

with..

Lemon Potatoes (recipe with my lemon chicken)

Tzatziki dip (also on my page)

Hearty Greek Salad (recipe to come!)

ENJOY!

Cool men Eat Quiche!

Happy Season’s Greatings Possums!! It is my hope that you will all have a safe and wonderful 2013 filled with all your greatest desires..starting with FOOD!! ah hah!

I thought I would add one final recipe for you for 2012. Its a lovely thing, served as a brunch or luncheon. Best of all, its EASY!! You’ll look like you’re superwoman/man when you pull this one off!

So Quiche is so versatile, you really can put whatever you have in your fridge in it, use your imagination lovlies! I’m sharing one I did recently. I had some smoked salmon and feta already in the fridge, but you could do just about anything you have on hand..so here is my recipe!

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

6 eggs, lightly whisked

1/4 cup Milk

1/2 c crumbled Feta cheese (I love Bulgarian Feta, its soft and creamy and not too salty)

1/2 cup shredded cheese (I use any white cheese on hand)

1 small red onion finely chopped

2 Tbsp capers

1 tsp dry or 1 Tbsp fresh Dill

rind of one lemon

Salt and Pepper to taste

1 package ready to use puff pastry (defrosted and rolled to fit 10 inch pie plate)

Heat oven to 200 C or 400 F

Mix all ingredients, except puff pastry of course, in a large bowl. Pour mixture over pie plate covered with puff pastry. Bake in 400 degree oven until puffed and lightly brown. Don’t overcook!! The center can be just slightly wiggly, approx 30 minutes. Remove from oven and let cool and set, about 10 minutes. Serve with an herb salad with dressing of choice. I’m sitting here thinking if I should ramble on making it look much more difficult, but hmm, nope that’s it!!

Enjoy!!

Happy New Year to you all! Edwina