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Fennel Pork Curry

Fennel Pork Curry

"F" in our ingredients alphabet = Fennel

The Fennel sauce base with intended as a sauce for the Pork joint but it was a bit too pungent for our liking. But it made a good Curry base.

Ingredients:-

Cumin seeds, dry fried
2 cloves of Garlic, minced
A thumb of Ginger, minced
Chilli Flakes
Onion Salt
Garlic Salt
Bizar Seasoning ( Ingredents here )
1 large Onion, sliced
2 tins of chopped Tomatoes
Tomato Puree
1 large Potato, cubed and par boiled
Cubed cooked Pork
1 bulb of Fennel chopped
Salt & Pepper

Method:-

(1) Add the bulb of Fennel and a tin of Tomatoes to a casserole dish with Salt & Pepper and roast the Pork over it.
(2) When cooled blend the Tomato and Fennel sauce in a food processor and set aside.
(3) Fry the Onion in Oil until translucent and add the Garlic, Ginger, fried Cumin seeds.
(4) Add the remaining tin of chopped Tomatoes and Tomato Puree and simmer for 20 minutes.
(5)Add the Chilli Flakes, Black Pepper, Garlic and Onion Salt and Bizar seasoning.
(6) Add the Tomato  and Fennel sauce, cubed Potatoes and Pork.
(7) Stir well and simmer for a further 15 minutes.

We had some home made special fried Rice in the freezer. A bit of an odd combination. But there’s nothing new there!

 

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First Roast of 2020

We’re not overly keen of the white meat on a Turkey. But when a thigh and drummer are available I grab one. At £4.25 it’s considerable better value weight for weight than a Chicken as we often get 6 servings out of it. On Wednesday we did the Turkey Rissoles, yesterday we had a roast with the thigh. We still have leftovers which will probably make the foundation for a Pasta or Curry dish this evening.

Turkey leg meat doesn’t have a particularly strong flavour so it can be treated like all sorts of other meats. On this occasion Sue might well have been pretending that it was Lamb!

Ingredients:-

1 Turkey Thigh
2 sprigs of fresh Rosemary ( Acquired from the local bush )
4 Cloves of Garlic, halved
Oil
Salt & Pepper

Method:-

(1) Rub the the thigh with Oil and season well.
(2) Pierce with a knife and push the Garlic into the meat.
(3) Oil a baking tray.
(4) Place the sprig of Rosemary in the tray and sit the Turkey on top.
(5) Cover with foil and place in the oven at 180c for an hour or so.

We enjoyed ours with Gluten free Yorkshire puddings, Roast Potatoes, plenty of Vegetables and home made Gravy. Superb!

 

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