Such a simple recipe but so delicious. Boneless pork chops are cooked in a teriyaki sauce and then served over egg noodles. I picked this recipe up many years ago but have no idea why it is called San Francisco Pork Chops. All I do know that it is a great way to serve them.
And accompany with a green salad or carrot batons and broccoli florets.
First make the sauce. Mix the cornflour/cornstarch and water together in a bowl. Add the olive oil, sherry, soy sauce and sugar. Whisk until the sugar has dissolved and then set to one side.
Trim any fat from the chops. Heat the oil in a frying pan/skillet. Add the chops and brown on both sides over a medium heat, about four minutes. Remove the chops and set to one side.
Turn the heat down to low and add a little more oil if necessary. Then add the garlic and cook for 1 minute, being careful not to burn it.
Return the chops to the pan and then pour in the sauce. Bring the sauce to the boil and then lower the heat, cover the pan and let it gently simmer for 30 minutes. Turn the chops halfway through cooking.
900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
For the meat sauce
1 tbsp oil
1 medium onion, peeled and chopped
450g (l lb) minced lamb/ground lamb
1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
1 tbsp tomato purée/paste
1 tbsp fresh oregano leaves
salt and freshly ground black pepper
For the cheese sauce
28g (1 oz) butter (2 tbsp, or ¼ stick)
28g (1 oz) flour (2 tbsp)
300ml (10 fl oz) milk (1¼ cups)
85g (3 oz) Cheddar cheese, grated (¾ cup)
1 egg, medium (U.K.)/large (N.A.)
Serve with seasonal vegetables or a salad.
1.5 litre (2½ pint) oven proof dish
Preheat the oven to 190°C (375°F) (gas 5)
Bring the potatoes to the boil in a pan of water, then simmer for 15 minutes. Drain and set aside to cool a little.
For the meat sauce
Heat the oil in a deep sided frying pan/skillet and add the onions. Cook until they start to soften, about 5 minutes.
Now add the lamb to the pan and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.
Next add the tomatoes, tomato purée/paste, and oregano and stir. Then cover the pan and simmer for 10 minutes. Season.
For the cheese sauce
Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.
While the roux is cooking, warm the milk in a microwave (this will make it easier to blend into the roux).
Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens.
Remove from the heat and stir in 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
Slice the potatoes thinly.
Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.
Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.
Finally spread the cheese sauce over the potatoes and sprinkle with the remaining grated cheese.
Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.
It’s disappointing that St George’s Day (23rd April) doesn’t get as much attention as St Patrick’s Day or even St Andrew’s Day. However, we personally try to make up for it by eating our own creation – St George’s Day Buns.
These buns are based on a traditional recipe for Dorset Wiggs, buns that originated in the English county of Dorset and mentioned in the diary of Samuel Pepys in 1664. We decided to use Dorset Wiggs because the earliest dedication to St George in England is a church in Fordington, Dorset, which was even mentioned in the will of Alfred the Great who died as long ago as 899.
The buns are topped with the cross of St George. He became the patron saint of England in a process that began in 1348 and it shows how important he was, that when it was made illegal in 1552, during the Reformation, to fly any saint’s banner, the cross of St George was the only banner that was allowed.
1 tsp caraway seeds (I use ½ tsp mixed spice, as I’m not keen on caraway seeds)
For the white icing
500g (1 lb 2 oz) icing sugar, sifted (4 cups)
About 6 tbsp water
For the red icing
230g (8 oz) icing sugar, sifted (2 cups)
About 2 tbsp water
Dr Oetker Gel Food Colour, Bright Red/Wilton’s red (no-taste) icing colour
(Here in Canada, I use this no-taste brand as some colourings are quite bitter and this one has fewer additives.)
Pour the flour into a mixing bowl and make a well in the middle. Add most of the milk and mix thoroughly with a wooden spoon or a plastic dough scraper. If some flour is left in the bottom, add the remainder of the milk. It may not need it all. Just make sure that all the flour has been taken up.
Cover the bowl with a tea towel and leave it to stand for 20–30 minutes.
In the meantime, prepare for the next step by weighing out the rest of the ingredients for the Dorset Wiggs.
At the end of the 20–30 minutes, melt the butter and add it with the salt, sugar, yeast, and the beaten egg to the mixture, making sure that the yeast doesn’t come into contact with a wodge of salt, and mix well. Finally, mix in the spices.
Cover the bowl with the tea towel and leave for 10 minutes.
Lightly oil your hands and the work surface, and tip the dough out. Take the edge of the dough that’s furthest away from you and fold it towards you to meet the near edge. Push it into the dough with your fingers or the heel of your hand, stretching it gently away from you. Give the dough a quarter turn and repeat. Do this 8 to 10 times, then rotate the dough into a ball and put it back in the bowl.
Cover with the tea towel again, leave for 10 minutes, and repeat the fold and stretch.
Cover again and leave for 10 minutes. While waiting, lightly oil another large bowl for the dough to rise in. Then fold and stretch the dough for a third time.
The dough should now be smooth and silky. Tip it out and shape it into a ball. Put it into the lightly-oiled bowl and cover with a tea towel or cling film.
Leave it to rise until it's at least doubled in size.* At room temperature, this should take a minimum of an hour but it's fine to leave it for 2–3 hours. The longer the better – it improves the flavour.
While waiting, prepare a large baking tray – line with baking parchment.
Tip out the risen dough onto a lightly floured surface and knock the air out by folding it in on itself a few times. Divide the dough into 12 equal portions and roll each portion into a smooth ball. (To do this, flatten the dough with your hand flat, then moving your hand in a circular motion, gradually lift the palm while leaving the finger tips on the work surface, forming a cage around the dough. Do this quite quickly.)
Place the dough balls on the baking tray, laid out four by three, an inch or more apart. This will give them room to grow without touching each other. Cover with a tea towel, or place inside a clean plastic bag, and leave to prove for about an hour. You can tell when they're ready when they've doubled in size again and the dough springs back readily if you poke it gently with your finger.
Before the end of the hour, preheat your oven to 220°C/425°F/gas mark 7
Bake for 15–20 minutes or until nicely browned.
Allow to cool on a wire rack.
For the icing
Boil some water and pour 6 tablespoons into a mixing bowl. Sift the flour into the bowl gradually, stirring briskly after each addition. Adjust the amounts to achieve a fairly stiff consistency. Take a dessert spoon and drop a spoonful onto each bun, using the back of the spoon to smooth the icing over the top surface. Allow to set for a few hours.
For the crosses
Mix the icing sugar and water as above and then add a few drops of red colouring, a little at a time until the colour is the desired red. Make the crosses using a piping bag with a nozzle with a flat opening (I used a Wilton No. 47). Just make sure the even edge is uppermost.
It's not easy to accurately divide the dough into 12 equal portions. I weigh the bowl with the risen dough in it, turn out the dough and then weigh the bowl again. The difference is the weight of the dough. Divide that by 12 and then weigh each portion as you cut it, adding or subtracting bits of dough until they're approximately right.
* Doubled in size means doubled in volume. This means that if the dough is in the shape of a ball, the diameter increases by about 25%.
* Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise, I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup, but close, and it does have some flavour too.
40g (1½ oz) plain/semi-sweet chocolate (6 pieces)
2 large baking trays/cookie sheets, lightly greased
Preheat oven to 170°C (340°F) (gas 3)
Cream the butter and sugar in a large mixing bowl.
Separately, stir in the golden syrup and egg until combined.
Fold in the flour, cinnamon and oats.
Finally, gently fold through the sultanas and nuts.
Put tablespoonfuls of the mixture onto the baking trays. spacing them well apart, and bake for 12–15 minutes until golden. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, melt the chocolate in a bowl over a pan of just simmering water. Do not let the bowl touch the water. Once melted, set to one side to cool a little, about 10 minutes.
Once the cookies have become cold, drizzle over the chocolate. This can be done either by using a spoon or by piping (use a piping bag with a small, plain nozzle). Leave the chocolate to set before storing in an airtight container.
Using a free-standing mixer or electric hand mixer, beat the sugar and butter together until they are creamy and pale yellow in colour.
Next beat in the eggs, one at a time, along with a tablespoon of flour.
Finally carefully fold in the rest of the flour until just combined.
(If using an all-in-one method in a free-standing mixer
The ingredients can be mixed at the same time using a free-standing mixer. To make sure you get a good rise, add half teaspoon baking powder. Sift the flour and baking powder together into the mixing bowl. then add the remaining ingredients and beat for 1 minute.)
Place mixture in rounded teaspoons onto the baking sheets spacing well apart as they will spread. There should be enough for 20.
Pop in the oven for just 5 minutes until they spring back to the touch when lightly pressed with the fingertips. Remove and, using a palette knife, transfer to cooling racks to cool.
For the buttercream filling
While the sponges are cooking, make the buttercream filling.
Using a free-standing mixer or electric hand mixer, beat the butter until really soft then gradually add the sugar until the mixture is smooth.
Beat in the vanilla essence and hot water. The mixture will be soft and creamy.
As soon as the sponges are cold, spread the mixture over half the sponges.
Top the buttercream with two teaspoons of jam. Evenly spread the jam so it leaves a small border of buttercream round the edge.
A 15cm (6 inch soufflé dish) or 3 × 10cm (4 inch) individual soufflé dishes
Preheat the oven to 180°C (350°F) (gas mark 4)
Grease the soufflé dish or dishes. Prepare a collar with baking parchment to go round the outside of the dish or dishes to support the mixture as it rises in the oven.
Over a medium heat, melt the butter in a large pan.* Reduce the heat and blend in the flour to make a roux. Let it cook over a low heat for 2–3 minutes. Warm the milk, then gradually stir into the roux until well blended (warming the milk first makes this easier). Bring to the boil, stirring constantly. Remove from the heat and beat in the cheese, then add the egg yolks one at a time, beating well between each addition. Season.
Whisk the egg whites until soft peaks form, then very gently fold into the mixture until they are thoroughly incorporated.
Pour into the soufflé dish or divide between the individual dishes and bake in the oven for 30 minutes for the large soufflé or for 20 minutes for the individual ones. Do not open the oven door while they are cooking.
*Using a large pan will make it easier to fold in the egg whites.
When making a soufflé, the ratio between the ingredients is very important, so keep to the amounts above. Increasing the number of eggs to make a larger soufflé would affect its ability to be light and well risen.