Skip to main content

Tonight's Tea

Search This Blog

Buta no kakuni - Japanese braised pork belly

on December 13, 2019

Get link
Facebook
X
Pinterest
Email
Other Apps

https://www.thespruceeats.com/japanese-braised-pork-belly-2031267

Get link
Facebook
X
Pinterest
Email
Other Apps

Popular Posts

Mexican Rice (Cooks Illustrated)

Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. INGREDIENTS 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/...

Hairy Bikers' Stem Ginger Cake

Ingredients 300g/10oz plain flour 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake) ½ tsp cayenne pepper (or more if you want it very hot) ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp mace generous pinch ground cloves 150g/5½oz butter 125g/4½ oz dark brown muscovado sugar 150g/5½oz golden syrup 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger) 200g/7oz black treacle 250ml/9fl oz milk 1 heaped tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 1 jar stem ginger, drained, washed and very finely chopped (optional) Method Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Sieve the flour into a large bowl along with the spices and mix lightly to combine. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the sy...

Jamie Oliver's cajun meat with sweet potato and salsa

I absolutely love the big, bold flavours in this dish. This recipe uses alligator, which is as common in Louisiana as pork chops are in Britain, but you’ll get equally amazing results using chicken breast, pork loin or even prawns. The marinade has real attitude, and the fresh zingy salsa goes so well with it. If you’ve got time, it’s nice to leave your meat marinating overnight, but it will still be delicious if you only marinate for 30 minutes. If you can’t get hold of green tomatoes for your salsa, use a couple of extra red ones instead. Just be sure to deseed them first or the salsa will be too wet. My Cajun mate, Dave Allemande, who runs the McGee’s Landing restaurant in Henderson, adds creole mustard to his marinade because he says it “makes the flavours sing”. Creole mustard is similar to wholegrain french mustard and adds a really nice heat. After trying Dave’s wonderful food, I’m not going to argue with him. Serves 4 750g chicken breasts, pork loin or alligator tail (if you ca...

Powered by Blogger