I am down one child this week. The Ru is with his father as his wonderful nanny Pavlina is on vacation. I am kind of getting used to having two children. Ooo having two is so easy! The girls are also “best friends” apparently. They are playing card games together and whispering conspiratorially. Hmm I think I should be concerned. It almost feels like the quiet before the storm…
The diversity of this weeks culinary creations has been spectacular. Mostly due to the random requests from the girls which I have been happily fulfilling as they have been so adorable. I really am worried, this cannot be maintained….
I made twice cooked Szechaun pork and served it with noodles. I always use pork belly for this dish. I poach the belly pieces in water with roughly chopped (unpeeled) ginger, star anise, an onion (cut in half unpeeled) and some Szechaun peppercorns. After 20 mins or so I take out the pork cut It into bite size chunks and then throw a marinade on them. The marinade varies as to what elements I have in my cupboard, but the basis always remains the same. I always have in my cupboard, soy sauce, chilli oil, fermented black beans and sugar. Thats the basis and then I throw in, sesame oil, more crushed peppercorns. maybe some fresh chilli, crushed garlic and crushed ginger. I marinate the pork for a minimum of 20 mins.
I then fire up the wok and fry the pork (leaving the marinade aside) for 8 mins or so then decant and throw in some chopped veg, some cashews, the left over marinade and some pre cooked noodles, add a bit more soy if needed. Voila.
For dessert the kids requested crumble..Uhh ok, Szechuan pork and crumble has never really been on my list of great menus but I am here to serve (apparently). I leave you the recipe. I cannot recommend that you serve it after the pork dish but I won,t judge you either if you do…
Have a great week
Strawberry Peach and Almond Crumble
I wanted to make a strawberry and rhubarb crumble but couldn’t find any rhubarb, I added whole almonds (which were therapeutically battered with a rolling pin) to the crumble mix. I am happy with the result, the kids were happy with the result, I served it with creme fraiche sweetened with a little icing sugar and vanilla extract.
- 400g Strawberries (cut in half)
- 4 large peaches (quartered)
- 60g whole almonds (beaten with a heavy object till nubbly)
- 220g oats
- 200g plain flour
- 3 tbs cold butter
- 120g sugar
- 1tsp vanilla extract
- A few nobs of butter to go onto the fruit
- fat pinch of sea salt
Turn on the oven 180C
In a medium size bowl place the flour, oats, almonds and salt. Mix really well then add the 3 tbs of cold butter, with your finger tips rub the butter in until a nobbly sand texture. Set aside.
In a 12 x 6 x 2 inch dish (you can do individual portions too) place your strawberries and peaches. I then take about a tablespoon of so of butter and mix it with the vanilla extract, then place nobs of the vanilla butter on top of the fruit.
Scatter the crumble mix on top and place in the oven for 25 mins until the fruit is bubbling and the crumble golden.
Serve with your a la mode of choice.