Char Siu Pulled Pork

If you are planning a lazy Sunday, home all day, why not pop a char siu marinated pork in a slow cooker for 9 hour and enjoy a delicious pulled pork dinner.

The recipe I am about to share with you is for soft, tender, fall off the bone pork, that is marinated in heavenly sweetness, served in a soft bun, with chilli yogurt for a kick, pickled cucumber for a bit of acidity and lastly a fresh salad to balance all the flavours. A true winner for friends and family.

Ingredients:

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tbsp honey
• 1/2 teaspoon five-spice powder
• 2 tsp minced garlic
• 2 tsp grated  ginger
• 1 teaspoon sesame oil
•  Pork shoulder, trimmed
• 1/2 cup chicken broth 
• 1/2 cup of rice vinegar
• Cucumber in rice vinegar
• Salad of choice 
• Yoghurt
• Chilli

Directions:

• Chop onions and place at the base of the slow cooker
• Place the pork on top of the onions
• On the side combine garlic, soy sauce, char siu, honey; five-spices, ginger; sesame oil, vinegar, rice vinegar and broth. 
• Set the pot to low heat
• Pour the mixture over the pork and let simmer for 8-9 hours.
• Cook until the pork is soft and tender and can be pulled apart with two forks
• Finely chop cucumber and place in a bowl with rice vinegar, season and place in fridge until serving
• Serve with a fresh herby salad, chilli yogurt and of course a good glass of wine

Chicken Noodle Soup

I got a little bit sick the other day, with the up and down weather we have been experiencing here in Europe. So I decided to make some warm delicious comforting chicken noodle soup, with the left over chicken I had from the night before.

Chicken noodle soup is simple, yet packs a bag of flavours in a little bowl. This soup was perfect for the weather and woke my taste buds and immune system all at once.

Ingredients:

• 2 Tbs Olive Oil
• 2 Cloves of garlic
• 1 yellow onion
• 2 Carrots
• 2 Celery ribs or courgettes if you don't like celery
• 4 fresh thyme sprigs
• 1 1/2 cups of cooked chicken
• 2 cups of stock
• Rice or egg noodles
• 1 handful of fresh parsley
• 1 bay leaf
• Salt and Pepper

Directions:

• Place a pot on medium heat and add the olive oil
• Add garlic, onions, celery and or courgettes, thyme and bay leaf to the pot. Cook and stir util the vegetables are a little soft
• Pour in the chicken stock made earlier and bring to a boil
• Add the noodles and let simmer for about 6-8 minutes
• Last add the chicken and continue to simmer for a couple of minutes
• Season with salt and pepper and serve with fresh parsley

For the Stock

• Place the chicken and vegetables in a large pot on medium heat
• Pour in water, a couple of cups, just enough to cover chicken and vegetables. If you are using left over chicken, feel free to add a bio chicken stock cube for the chicken taste
• Add the thyme, bay leaves and pepper and bring to boil
• Lower the heat and let it simmer for about an hour
• Check on the stock and add water accordingly
• Carefully remove the chicken and place on a cutting board. Remove the chicken from the bones and store it for later
• Strain the stock through a sieve, to get a silky smooth stock you want for the noodles

 

 

Duckalicious

Last night I made duck breast with a red wine reduction for the first time and was surprised how easy and delicious it was. Loved the balance of the crispy skin texture of the duck, the tender breast meat, the creamy silky smooth mash and the pungent red wine reduction.

Will have to make this again soon!

Ingredients:

• 2 Duck Breasts 
• 2 Tbsp of Olive oil 
• 2 Shallots
• 200 ml Red zine 
• Zest of one orange
• Juice from one to two fresh oranges
• 2 Tbsp of honey
• 2 Cups of organic stock 
• 1 Knob of Butter
• Salt and Pepper

Method

For the Red Wine Reduction:

• In a saucepan on medium heat, heat oil and cook the shallots until translucent. The add honey, orange juice, red wine and bring to a boil. Lower the heat and let simmer for about 20-30 minutes. 
• On another saucepan, bring the stock to boil and let reduce for about 20-30 minutes.
• Pour the red wine through a sieve, into the stock and continue cooking for about 20 minutes. Add a knob of butter, remember to keep whisking. Add salt and pepper and keep warm until you are ready to serve. 

For the Duck:

• Gently slice the skin of the duck about times and season well with salt before cooking
• Pan fry the Duck breast on medium to low heat,  on the skin side for approximately 3 minutes, to get the lovely crispy skin texture. Then flip the breast around and fry for about 30 seconds
• Place the duck in a pre-heated (200 C) for 30-40 minutes, depending on how rare you want to serve the duck
• Remove duck and let it rest for about 5-10 minutes

I served the duck over a creamy mash potato and a dash of parley, but have seen many amazing dishes with different pairings. 

Very important note: don't forget to serve the duck with red wine!