Judy Joo's roasted pork belly lettuce wraps (Bossam) | James Martin's Saturday Morning. Sharing is a common theme underlying all of Korean food. Bossam embodies this sentiment - everyone sharing from the same plate, yet creating a small little bespoke parcel for their own consumption. The lettuce leaves and pickles cut the fat nicely and bring a welcomed freshness to the dish. Ingredients 1.5kg pork belly, skin on, boneless For the cooking liquid: 8 cloves garlic, crushed 7 spring onions, roughly chopped 75g ginger, skin on, roughly sliced 1 onion, peeled and cut into eighths 2 tbsp Korean soy bean paste (dwengjang) For the glaze: 2 tbsp dwengjang 2 tbsp honey 1 ½ tbsp grated ginger 1 tsp Korean chili paste For the Sssamjang sauce 1 spring onion, finely chopped 1 clove garlic, grated 70g dwengjang 2 tbsp roasted sesame seeds 2tbsp Korean chili paste 2 tbsp mirin 1 tsp roasted sesame oil To serve: rice, lettuce leaves, radish.
Method In a heavy pot, place the pork belly and all of the ingredients for the cooking liquid, then add water to cover. You might also like: Beef sirloin with roast beetroot and goat's cheese. Yotam Ottolenghi’s pork recipes | Life and style. Pork lets you play with a range of ingredients that other meats simply won’t tolerate. It’s the fattiness of some cuts versus the relative leanness of others, allied to pork’s rather neutral flavour – it’s not beef, and definitely not lamb – that opens it up to ingredients as diverse as whisky, fish sauce, orange, caraway and ginger. I love this diversity – especially the ability to mix and match flavours on a global scale. Caramelised cabbage and pork meatballs (pictured above) This works very well just as it is, but serve with mashed potato if you want an even heartier meal. Prep 12 minCook 40 minServes 4 In a large bowl, combine the mince, breadcrumbs, garlic, a tablespoon of thyme, a third of the parsley, a teaspoon of lemon zest, all the spices, a half-teaspoon of salt and a grind or two of pepper.
Return the pan to a high heat – don’t worry about wiping it clean –and add the butter. Stir in the sugar, the remaining tablespoon of thyme and a teaspoon of salt, then pour in the stock. Jerk pork with sweet potato mash and salsa. Pulled Lamb Shoulder Recipe with Plums. Healthy Beef recipe | Balsamic & mustard beef with squash mash. Method 1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Halve the tomatoes and roughly chop the thyme leaves. Finely chop the garlic and finely slice the mushrooms. Peel and cut the squash into 1cm pieces. 2. 3. 4. 5. 6. 7. BBC Food - Recipes - Lamb lettuce wraps with peanut sauce. Healthy Beef recipe | Creole beef with sweetcorn & avocado salsa. Method 1. Preheat the oven to 200C / gas mark 6. 2.
Leaving the skin on, slice the sweet potato very thinly and place in a bowl with 1 tsp oil and a pinch of sea salt, toss to coat in the oil and spread out onto a baking tray. 3. 4. 5. 6. 7. Healthy Pork recipe | Five-spice pork with caramelised apple. Method 1. Boil a kettle. Peel and chop the sweet potato into 1cm cubes. Place the sweet potato in a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 10 mins. 2. 3. 4. 5. 6. 7. Healthy Pork recipe | Pork with pear, walnut & purple sprouting.
Method 1. Peel the shallot and cut in half lengthways, then separate the layers. Remove the stalk and the core of the pear and slice the pear into pencil width chunks, finely chop a third of the pear so that it breaks down when cooking. 2. Boil a kettle. Place the broccoli into a saucepan of boiling water and cook for 3 mins, drain and set aside. Heat the same pan on a medium heat with 1 tsp oil and fry the shallot for 5 mins until softened, then add the pear to the pan and mix well. 3. 4. 5. 6. Nigel Slater’s grilled pork belly, spring onions and romesco recipe | Life and style. The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste.
Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. The twist We also tried this recipe with aubergine replacing the pork and it worked very well. Gojuchang and Parmesan Beef Burgers - Eat Like a Girl. I never need an excuse to fire up my BBQ.
I love cooking over fire and it gets me out of my tiny kitchen. I grill when it is sunny, and when it rains. I don’t mind. I just love to be out there. Over the bank holiday I gathered lots of random stuff from my fridge and cupboard and cooked it. Gojuchang is one of my favourite store cupboard ingredients. I tend to create in chaos, which many find stressful, but I love being surrounded by a cornucopia of different pantry ingredients. The best food is often speedy, letting ingredients speak for themselves. Enjoy! You should also try: Korean (ish!) Gojuchang and Lime Oyster and Razor Clam Motoyaki Brunch: Gojuchang Beef Meatballs, Tortillas, Egg BBQ Clams with Gojuchang and Sake Harissa Lamb Chops with Wild Garlic Crumb Gojuchang and Parmesan Beef Burgers with Tomato Salad Ingredients Instructions Copyright: Eat Like a Girl Comments Like this: Like Loading...
Food - Recipes : Crackling pork belly. Brunch like a master with these recipes for ful medames and sausage bun cha | Book extract | Life and style. Brunch is so much more than portmanteau of breakfast and lunch. It’s a moveable feast, as welcome for the late-riser who doesn’t get hungry until midday as it is for the person who breakfasts with the lark and needs something more substantial than elevenses. Whenever you choose to eat it, it is a meal that always coincides, somehow, with peak hunger. Inviting friends round for brunch is entertaining on the cheap, and quick – in terms of the prep, if nothing else. The laissez faire nature of the meal means there is always the distinct possibility you might have to pour your guests into a cab seven hours after festivities commence.
And the rules are pretty simple: keep the toast, OJ and coffee bottomless. The two recipes below are a case in point. And sausages are made into patties and fried until sticky and crisp-edged for a Vietnamese-inspired bun cha (purists, forgive us) ... Sausage bun cha (main picture) Preparation time: 10 minutesCooking time: 20 minutes The ful Egyptian. One-tin Spelt with Chorizo, Sweet Potato, Red Onion & Spinach - The Happy Foodie. BBC Food - Recipes - Roasted pork fillet with chorizo and pepper sauce. BBC Food - Recipes - Pork chop with asparagus, piquillo peppers and potatoes with chorizo. Nigel Slater’s meatballs recipes | Life and style. There is much happiness to be had from a plate of meatballs, a long-simmered sauce and a mound of fluffy mash.
We need to rest homemade meatballs in the fridge before we attempt to cook them, as we should rissoles, patties and other little cakes that seem destined to fall apart in the pan. And once they are in the pan, which should be hot and shallow and with enough patina to prevent anything sticking, it is best not to tinker, prod and poke. Leave them be, sizzling merrily, giving them time to form the essential sticky crust that will help them hold together. Then, as you turn them to brown the other side, hold the cake in place on the palette knife with your finger and flip them over quickly before they have time to even consider falling apart.
Test the consistency of the mixture by squeezing a lump of meat and aromatics together in your hand and rolling it into a ball. It should just hold together when you put it on the table. If it doesn’t, you need a finer mince. Make the sauce. How to make slow-cooked lamb with blood orange and pomegranates | The Independent. There are many things that make me a fan of slow cooking. I love that you can slip a casserole dish into the oven at a low temperature and leave it there with minimal fuss. Any work is in the prep and then heat and time do the heavy lifting. It’s also just the kind of food I want to eat during the bleak winters months – warm, hearty and sustaining. I also love that it can transform a tough, less expensive cut into something tender and sublime. I marinade it overnight in some pomegranate molasses and blood orange juice. And best of all, you could cook this one day and serve it the next – it will only improve with flavour.
Slow-cooked lamb with blood orange and pomegranates If you can’t find blood oranges then by all means use a regular orange. Makes 2-3 servings 2 lamb neck fillets, about 600g in total Juice of 1 blood orange, about 3 ½ tbsp 1 tbsp pomegranate molasses 1 tbsp olive oil ½ tsp cumin seeds To garnish: Pomegranate seeds Coriander leaves Pre-heat oven to 110C. Reuse content. Rachel Phipps: Recipe: Korean Pork Belly Bun Bowls. Living in Los Angeles, I picked up a love for Korean food, but due to the availability of ingredients (though I have managed to make do with some approximations) and the prevalence of very good, but not quite authentic Korean restaurants over here, I've found it hard to get my fix.
One of the biggest road blocks was that up until this month, it has been impossible to buy Gochujang (Korean chilli sauce) in a British supermarket. However, some stores have risen to the challenge, so in collaboration with Yogiyo! (a Dragon's Den start up who have brought mild Gochujang, medium Gochujang for cooking and Galbi Fruity Soy Marinade to Sainsbury's stores) I thought I'd share with you a simple, bright and delicious recipe using Gochujang. All the real effort here is in remembering to marinate your pork belly strips in advance. I'd recommend overnight, or at least marinate them in the morning for cooking in the evening, but I left mine for two days with fantastic results. 3 tbsp Yogio! Paleo Butternut Squash, Kale & Ground Beef Breakfast Bowl. When you eat Paleo, breakfast no longer is as easy as pouring cereal into a bowl and adding milk to it or popping a couple of slices of bread in the toaster.
Or, like I used to do A LOT, throwing a whole bunch of fruits and stuff into a food processor and blitz the whole thing into a delicious, but unfortunately not so nutritious, smoothie. Prepping ahead of time becomes an essential step to putting a well balanced breakfast on your plate (or bowl!) And that holds especially true when doing a Whole30® Speaking of which, I’m currently on day 13 of my 2nd challenge and things are going really well. I haven’t had a single craving for nuts or nut butter since I started, which truly surprises me.
As well, I had become some sort of a “muncher”. It’s like I flicked a switch and my brain just went along with it: Whole30® is on! Seriously, my body is feeling much better, much lighter already. And I think a lot has to be said for the no SWYPO rule, too, at least as far as I’m concerned. Ingredients. Paleo Spiced Apple Braised Lamb Shanks. I’m now 36 days into my Whole30 challenge and I continue to be super inspired in the kitchen! So much so, sometimes I wonder why I don’t simply keep at it perpetually. I guess it would probably become a little bit too much eventually; I mean, one does have to live a little, you know… But I’m thinking that I should at least do it more often. I can’t believe it had already been a year and a half since my last round! That’s way too much! I’m thinking I have to do this at least 2 to 3 times a year. In case you’re a bit puzzled by that 36 day mark, out of a 30 day challenge, let me clarify: I felt like I needed more than 30 days to get things back on track, so I decided to turn this into a Whole60 instead.
But since there is no such thing as a Whole60, well, I still have to call it Whole30, don’t I? To be honest, though, if I am to keep coming up with dishes as good as these Spiced Apple Braised Lamb Shanks, I barely even see a need to stop. Mind you, my birthday is coming up soon. Venison and Coconut Curry | Sarah Raven. Roast pepper pesto with pasta. Asian style slow-cooker pulled pork with ginger, five-spice and soy - Lorraine Pascale. I am feeling in that kind of mood today. Where I need food which will be of comfort. Something rich and filling and no holds barred indulgent. I Have not used my slow cooker enough this winter, and this recipe is so easy to throw together.
The hardest part of the whole dish is in the washing up! For the pulled pork soy sauce 5 tbsp mild or hot chilli powder 4 tbsp five spice powder 3 tbsp light muscovado sugar 2 tbsp garlic cloves 2, finely chopped fresh ginger 4cm piece, peeled and finely chopped boneless pork shoulder 3kg, rind removed For the spicy slaw sesame oil 3 tbsp soy sauce 2 tbsp red cabbage ½, very finely sliced red onion 1, finely chopped large carrot 1, cut into thin matchsticks red chillies 2, finely chopped (deseeded for less heat if preferred) coriander leaves large handful (optional) To serve sesame seed buns 10-12, split open and toasted Equipment LPxxx Pic by Maja Smend.
Yotam Ottolenghi’s pepper recipes | Life and style. The weekend cook: Thomasina Miers’ game recipes – steamed venison buns and pigeon with lentils | Life and style. Food - Collections : 6 perfect pulled pork recipes. How to cook the perfect kleftiko | Life and style. Nuno Mendes’ summer recipes: seared beef salad with herb puree | Life and style. Cuban-Style Roast Pork Shoulder With Mojo Recipe. 20-Minute Moo Shu Pork (or Chicken!)
BBC Food - Recipes - Lamb rogan josh. BBC Food - Recipes - Seared sirloin steak with a rendang sauce and Asian slaw. One batch of minced pork, four recipe ideas | Get ahead. Food - Recipes : Asian-braised shin of beef with hot and sour shredded salad. Alternative Easter lunch: barbecue lamb ribs, smoky beans and cornbread | Felicity Cloake. BBC Food - Recipes - Seared sirloin steak with a rendang sauce and Asian slaw. Donal Skehan | Asian Beef Noodle Salad. BBC Food - Recipes - Lamb shank tagine with tabbouleh. Food - Recipes : Lamb madras with bombay potatoes. Winter warmer: Yotam Ottolenghi’s juniper recipes. Bbc.co. Nigel Slater’s roast pork recipes. Four dishes, cook just once Alex Bluett’s pork belly, black bean and chorizo stew | Get Ahead.
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