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Samgyeopsal recipe

“Directly translated from Korean, samgyeop-sal (삼겹살) means "three layer flesh," referring to striations of lean meat and fat in the Pork belly that appear as three layers when cut.” - Which is kind of cool as we were looking for a recipe starting with “S” for our Ingredients Alphabet and there was a good sized bit of belly Pork in the discounts fridge.

I have slightly modified an existing recipe to suit the bit & bobs we had in the cupboards. But by sifting the Cshew nuts out of a bag of Fruit & Nuts we were given at Christmas, I managed to stay pretty close.

Ingredients:-

Boneless Belly Pork
½ a large Onion, sliced
1/8 of a Red Cabbage, sliced
1/8 of a Sweetheart Cabbage, sliced
3 small Carrots, cut into fine batons
Fine Rice Noodles
3 whole dried Red Chillies
3 cloves of Garlic, sliced (We used or home Lacto Pickled ones)
Chilli flakes
Fish Sauce
Spirit Vinegar
Tomato Puree
A small handful of Cashew Nuts
Cornflour
Salt & Pepper
Oil

Method:-

(1) Preheat the oven to 160c
(2) In an oven tray add a little oil and lay the whole Chillies and Garlic in the middle.
(3) Rub the Belly Pork in Oil, sprinkle with Salt, Pepper and Chilli Flakes and rub into both the rind and flesh.
(4) Lay the Belly Pork in the oven tray and place in the oven.
(5) Roast slowly for 1 ½ hours.
(6) In a small saucepan add the Vinegar, Fish Sauce and Tomato Puree and bring to simmer.
(7) Add the Cashew Nuts and a T Spoon of Chilli Flakes and simmer for 20 minutes.
(8) Add a T Spoon of Cornflour to water and mix well.
(9) In a Wok or frying pan fry the Carrots and Onions on a high heat until the Onions are softened.
(10) Reduce the heat and add the Cabbage. Stirring well.
(11) Bring a pan of salted water to the boil and add the Rice Noodles.
(12) As soon as the water reaches boiling again drain the Noodles and set aside.
(13) Remove the Belly Pork from the oven and slice into 1cm thick slices. Remove any crackling you might have to add as a garnish.
(14) Add the Cornflour and water mix to the sauce and simmer until it thickens.
(15) add the majority of the sauce to the stir-fried vegetables, reserving a little to pour over the Pork.
(16) Run boiling water through the Noodles and add to your plates.
(17) Add the stir-fried vegetables over the Noodles and add 3 to 4 sliced of Belly Pork on top.
(18) Dress with the remaining sauce and crackling if there was any.

This was quite a change of flavours to our recent meals. The Fish Sauce base added a good savoury flavour with an acidic kick.

 

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!

 

Turkey Drummer Rissoles

Rissoles are a great way of using up precooked meat leftovers. In this case because we were looking for a recipe starting with “R” for our Recipe Alphabet gig we cooked the Turkey drumstick intentionally.

Crispy coating can be a problem for us as Sue can’t have Gluten. So the Crisps trick come into play again!

Ingredients:-

The shredded meat from a Turkey Drumstick
4 medium Potatoes, boiled and mashed
100g Cheese, grated
6 heads of fresh Sage, finely chopped (dried Sage would do the trick)
2 Egg, beaten for Egg wash
Flour (Gluten free in our case)
1 large bag of Cheese and Onion Crisps, smashed up
Salt & Pepper
Oil to fry

Method:-

(1) In a bowl thoroughly mix the shredded meat, mashed Potato, grated Cheese and Sage.
(2) Season to taste.
(3) Form into mini-burger shaped discs about 1cm think.
(4) Dredge in Flour.
(5) Coat on both sides with Egg wash.
(6) Coat with smashed Crisps.
(7) Fry on both side in a little Oil until golden brown and the Cheese is melting.

We actually served these on their own with a little salad as they are monumentally filling. They are also very good cold, as we’ve discovered this morning! But they would make an outstanding side dish if you made a smaller batch.

 

Cauliflower & Chicken Soup

Even if I wanted to I couldn't give a recipe for this! Well I'll have a go...


Ingredients:-

Cauliflower Cheese (Rescued from a box in the freezer)
Chicken and Mushroom Pie filling – possibly?! (Rescued from a box in the freezer)


Method:-


(1) Defrost.
(2) Demolish in the blender.
(3) Heat in a pan.


Served with a bit of greenery from the balcony box this was actually a very hearty lunch. We may have to postpone our experimental cooking until later this evening!

 

Cheese, Hams and Onion Parcel

The Ham in this recipe is a third of the small smoked Ham joint we opened the other day for the Ham & Egg salad from the local Continently shop. To be fair this isn’t the most photogenic Pastry gig we’ve ever created. Party because the Gluten free pastry was left overs we’d frozen and possibly because we jammed too much filling in it! But it was really tasty regardless of looks.

Ingredients:-

Pasty ( Pre rolled will do just fine )
2 medium Potatoes
1 medium Onion, chopped
Ham, cut into fine strips
Cheese, grated
Margarine
Salt & Pepper to season

Method:-

(1) Peal and quarter the Potatoes.
(2) Boil until reasonably soft, drain, mash and set aside to cool.
(3) Fry the Onion in a little Margarine until softened, season with Salt & Pepper.
(4) Add the Ham strips to the Onion and simmer gently for 5 minutes than set aside to cool.
(5) Roll out the Pastry on a floored surface.
(6) Once the filling components hard reasonably cool mix the Ham & Onions with the grated Cheese and add the mashed Potatoes.
(7) In the middle of your rolled Pastry add the filling in a sort of flattened heap.
(8) Fold the edges and sides of the Pastry to create an open parcel.
(9) Move the parcel to a foil lined oven tray and fold the foil around the edges of the parcel to prevent  if from spreading in the oven.
(10) Place in the oven at 180c for 30 to 45 minutes until the pastry is browned and slightly crispy.

We served ours with home made chips, Peas and Brown Sauce. It looked a bit like an open Pastry after all!

 

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