Tag Archives: steak

Peachy pork

13 Jul

Yup, you know it! Everything is peachy! Even my pork ;-p Well, maybe not the weather. If I had to get a mental picture while eating  a peach, I would imagine lying on green, floaty grass with the sun shining on my face, and.. well, this is London and even if it is summer, there is no sun. Lucky for me, I had a lovely day and enjoyed working again and helping out a few people. It just shows you what the right atmosphere can do to improve your mood! 🙂 Happy thoughts!

It might also be that I had a construction worker screaming after me this morning, in a VERY heavy irish accent that I “Looked more beautiful than anything he had seen that morning”! Usually I would greet this with a stare that could kill, but this morning I actually started laughing! Sometimes London puts on its tutu dress and dances like a lovely ballerina!

Yesterday I bought some peaches, a whole punnet, for only £1! Add to that, a pack of pork steaks for £1.43 and it already creates happy rays of sunshine in my life!! So, sitting at work today in my happy mood, I fantasized about lovely, juicy ripe peaches, a delicacy to me 🙂 Needless to say, after biting into one when I got home, there was nothing delicate or sweet about these evil buggers! Looks can be deceiving! Then I thought, if I added a little love and sweet words of encouragement, they will turn into a lovely, colourful and sweet surprise of  luscious infusions 🙂

To top this, was a picture in my mind of the one and only licking his plate clean….. as happy as a pig in mud! Which, I am very proud to say, he did! Who needs a puppy when you have your own true love cleaning his plate like that ;-p By now, after all this mumble jumble, I still have not mentioned what I cooked! So here we go: Peachy pork steak with carrot & cabbage fritters… and like our family like to call it.. “flied lice” ! ;-p  Fried rice for those of you that get a terrible mental picture right now ;-p

Peachy pork

3 – 4 pork steaks

2 peaches, roughly chopped

2 tablespoons of butter

1 teaspoon of sunflower oil

1 clove of garlic, grated

1/2 teaspoon of ginger, grated

4 tablespoons of honey

1 tablespoon of white wine vinegar

1 teaspoon of finely chopped, fresh rosemary

1 spring onion, finely chopped

Fritters

1 carrot, grated – medium size “grater”

1 cup of cabbage, grated – medium size “grater”

1 tablespoon of flour

2 eggs

1 teaspoon sweetner/caster sugar

Pork

Place your butter, ginger, garlic, oil, rosemary and spring onions in a pan. Fry for 5 minutes. Place your pork steaks in the pan and allow them to brown on the one side. Add your peaches. Shake them around in the pan. After the steaks have gone golden, turn them.

Add your vinegar and honey and mix around so that the steaks and peaches get coated in this sweet sauce.

Taste and season with a little bit of salt.  All the while, while your steaks are getting their lovely colour, mix all the ingredients together for the fritters. Heat oil in a pan, enough to be more than a slight layer, but not as much as when you would fry chips. Make sure the oil is hot enough. Take a tablespoon and use this to place small oval shapes in the oil until they become brown and crispy and turn them over. Place on some paper towel to absorb the extra oil.

Serve up with your pork steaks, egg fried rice and the lovely sticky sauce! Heaven!

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Dishwasher disasters and bank holidays

2 May

Ok, I am not making this seem as if it was the dishwasher’s fault for fewer posts, or the fact that we have been braaiing like someone that has never seen flames before, but there have been a few problems. Firstly, we were braaiing at least 3 times a week 🙂 Secondly, after making hot cross buns and screaming at our new oven, I turned around, fell over the OPEN dishwasher, right into a very sharp, brand new braai fork.

Adding that I redecorated the carpet in a beautiful crimson splash ( which I might add is now in fashion again ;-p) and that this ended up in quite a painful experience = no heavy lifting and less cooking. So, the hubby has been replacing the role of the lion cub, moving into the role of the female lion – the hunter, which would mean he was doing most of the cooking = Braaiing & toasted bagels and muffins!

This was quite an experience, he is a master at all three of them 🙂 However, I happen to have two very tasty, simple dishes that I did make, and after tossing the pain killers a bit I am now in a state to write something that makes sense ;-p

So, the two dishes are, fried spicy pork steak with steamed broccoli & garlic butter, accompanied by roasted sweet potato wedges. Then we also have simple, tasty stirfry, with the brilliant Udon Noodles, honey and very tender steak and veggies 🙂 So here we go with the first one :

1 Pork steak ( it was already in it’s own marinade..yes, lazy!!)

2 sweet potatoes, cut into chunks and boiled for 5 – 10 minutes

Veggie spice or a mixture of cumin and coriander seeds, coriander, garlic flakes

Olive oil

1 head of broccoli

2 tablespoons of garlic butter

So, this is easy, simple and tasty. Boil some water and start steaming your broccoli. Arrange your sweet potato on a baking tray with baking paper, drizzle with olive oil and sprinkle over your spices. Place in the oven for 35 – 40 minutes at 180 degrees celcius. Add some butter to your pan and start frying your pork steak. Your broccoli should now be ready. Mix in your garlic butter and flavour with salt and pepper. Remove your sweet potatoes from the oven, serve up on a plate and enjoy!

So, now for the second one:

Beef Veggie stirfry with Udon Noodles

2 minute steaks, cut into bitesize pieces

1 leek chopped

1 courgette, grated

handful of mangetout

5 sundried tomatoes

1 pack of Udon noodles

1 teaspoon of garlic

1 teaspoon of grated ginger

3 tablespoons of soya sauce

5 tablespoons of honey

1 tablespoon of vinegar

1 teaspoon of brown sugar

1 green pepper, chopped

1 red pepper chopped

handful of broccoli, steamed

Firstly, add olive oil to a frying pan. Add your leeks and cook until soft, but still firm. Season with salt. Start steaming your broccoli. Now add your peppers, mangetout and sundried tomatoes. Fry for about 5 – 7 minutes.

Now, mix together your garlic, ginger, soya sauce, honey, vinegar and brown sugar. Mix it through properly. Now add your beef to the stirfry. When the meat is almost done, add the sauce. Mix through. Now also add your Udon noodles and broccoli and mix through. The Udon noodles should be done in about 5 – 7 minutes. Cover with a lid and remove from the heat. This should flavour the noodles through. Sprinkle with some fresh coriander and enjoy 🙂

Footie steak & ale pie

6 Apr

Today, I felt really, really happy!! Even more happy than normal – sun, birds singing, lots of little pictures of my ever-improving little new garden 🙂 It is safe to say that today I truly was a desperate housewife! Woke up, made coffee, put the washing in, cleaned the house, hung the washing. Yup, then I walked down the street, bought flowers from the Bon Fleur flower shop and came home starting to plan my attack on the weeds! So, after a few scrapes and cuts, it was done and my plants were planted! What a cute, pretty sight! So some of the pictures that were in my mind formed itself in my little garden 🙂

Now it was time to make some happy, comfort food for the man – this is after I heard that there was a big football game on tonight. So I made him something that would make him feel very calm, and fill up his tummy and his mind with happy thoughts! This is now a test to see if it will keep him from getting too worked up while watching the footie!! So lets hold thumbs!!

As I am sitting here on the couch next to him, while writing this, he has stayed calm… , wait, or not! Just heard a scream!!! So, that’s a no then. Hmm. No sugar for this man tonight!! Maybe I should try and hide the coffee machine? Caffeinne cant be good when watching soccer? He would lose his mind! Ok, enough of the small talk, here we go with the recipe!!

1 pack of shortcrust pastry or puff pastry

1 egg

1/2 onion roughly chopped

7 mushrooms cut into slices

2 teaspoons of crushed garlic

1 tablespoon of butter

1 bottle of ale or beer ( I used Stella Artois)

350g beef goulash or stewing steak

2  1/2 tablespoons of gravy granules

1 teaspoon of sugar

handful of fresh thyme

Start rolling out your pastry, drizzle a bit of flour to prevent it from sticking to your rolling pin. Now either place them in individual small baking cups, or you can make one big pie in a big dish. Remember to grease your cups / pie dish. When placing them, allow enough space to hang over – this you will fold closed after putting in your filling.

Now get a bowl and put your cut pieces of steak in it and pour over your ale / beer. Leave to marinate while you are busy with the other ingredients. Add butter to a heated pan and the garlic. Now add the onion and fry until glassy.

Then you will add your mushrooms. Fry till almost done. Now get back to your steak that has been marinating in the beer. Take them out of the bowl and squeeze out the beer fluid. Make sure you squeeze this fluid over the bowl that the meat was marinating in, because you will use this. Now add it to the pan with the mushrooms and onion. Fry until almost browned and then add your gravy granules.

Mix through so that it dissolves slightly. Now add your beer / ale and mix gently. This will start to thicken, so you need it to simmer. Simmer for about 10 minutes. Now add your sugar and thyme and mix through thoroughly so that the sugar dissolves in the sauce.

Preheat your oven to 180 degrees celcius. Scoop your filling into your pastry cups / dish. Now, fold over the overhanging pieces to that they look like a little blanket 🙂

Take your egg and brush each one – this will allow them to go smiley and golden 🙂 Bake them in your oven for about 20 minutes or until golden. This really is lovely, you can still taste a bit of the beer/ ale and it really is hearty added with the gravy. I served it up with a cucumber, chive, tomato and romaine lettuce salad. Serve up with whatever you feel like 🙂