2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
*In Canada these little bags of bouquet garni aren’t available so I make my own. A simple bouquet garni consists of a sprig each of parsley and thyme, a bay leaf, 2 cloves and a few peppercorns tied together in muslin to form a sack.
A deep sided large sauté pan.
Preheat the oven to 170°C (325°F) (gas 3)
Tip the 3 tablespoons flour into a small storage bag and season. Shake bag to mix. Add the meat to the bag and shake again to coat the meat with the flour. Set aside.
Heat the oil in the pan over a medium–low heat and gently cook the onions and pepper for 5 minutes to soften, stirring occasionally.
Increase the heat a little and add the meat and cook until lightly brown on all sides, about 5 minutes.
Reduce the heat to low and stir through the paprika and cook for a further minute.
Stir in the tomato purée/paste, seasoning, flour and a little grated nutmeg and cook for a further 2 minutes.
Gradually add the stock, stirring until everything is well blended. Increase the heat to medium and cook the sauce until it is a smooth and thick.
Remove from the heat and stir through the tomatoes and bouquet garni.
Cover, and cook the goulash in the oven for 1¾ hours. Remove, stir in the beer and return for a further 10 minutes.
700g (1½ lb) potatoes, peeled and sliced (4½ medium)
salt and pepper
1 × 400g can, or ½ × 28 fl oz can whole tomatoes
225g (8 oz) peas (optional) (1½ cups)
lidded casserole dish
Preheat the oven to 170°C (325°F) (gas 3)
Place the flour in a plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak.
Layer the steak, onions, carrots and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go. Sprinkle any remaining flour in the casserole and add the tomatoes. Pour enough stock to come just over halfway up the ingredients. Gently stir the stock into the ingredients.
Cover and cook for 2½ hours.
Peas can be added 15 minutes before the end of cooking.
1 courgette/zucchini, halved lengthways then cut into 1cm/½ inch slices
2 × 400g/28 fl oz can chopped/diced tomatoes
20g fresh basil leaves, torn
1 tsp light brown soft sugar
salt and pepper
a large sauté pan
Preheat the grill/broiler for 10 minutes.
Place the peppers on a baking tray, skin side up, then grill/broil until the skin has blackened and blistered. Remove from the heat and place in a plastic food storage bag using tongs. Seal the bag and leave to become cool. (The steam that is released helps to lift the skin away from the flesh.)
Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the pan, reduce the heat to low, add the onions and cook until softened and coloured around the edges, 10 minutes.
Next, add the garlic and courgette slices, cover the pan and cook for a further 4–5 minutes, until the courgettes have started to soften.
While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.
Finally, add the tomatoes, half the basil, sugar and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cook, uncovered, over a gentle heat, for 20 minutes, turning the chicken halfway through.
Serve with fettuccine and the remaining basil scattered on top.
I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
seasonal vegetables or crusty bread to mop up the juices
deep sided sauté pan
Heat half the oil in the pan over a medium–high heat, add the chicken and brown on both sides, about 5 minutes. Remove the chicken and set aside.
Reduce the heat to medium, add the remaining oil to the pan and sauté the onion and mushrooms for 8 minutes, until beginning to soften.
Stir in the tomatoes, oregano, bay leaf and chicken stock, then return the chicken to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
Remove the bay leaf, then season well and stir through the rocket/arugula.
4 rashers streaky bacon/side bacon, rinded and rolled
1 egg yolk
3 tbsp double cream/whipping cream
juice of ½ lemon (1½ tablespoons)
chopped fresh parsley to garnish
*In Canada these little bags of bouquet garni aren’t available so I make my own. Traditionally, thyme, parsley stalks and bay leaf are wrapped in a small piece of muslin and tied to make a sack.
Seasonal green vegetables
Place the chicken, onion, carrots, mushrooms, bouquet garni and seasoning in a pan and cover with water. Bring slowly to the boil and then reduce the heat and simmer gently for 20 minutes.
Remove from the heat, strain off the stock and reserve.
Cut the chicken into cubes and set to one side.
Preheat the grill/broiler to high.
Over a medium heat melt the butter in a separate pan. Reduce the heat and add the flour, stirring to form a paste (a roux). Cook for 2 minutes and then remove from the heat. Measure off 600ml/20 fl oz/1 pint of the reserved stock and gradually stir it into the roux until smooth. Bring to the boil and continue to stir until the sauce thickens.
Reduce the heat, add the chicken and vegetables and heat through, about 2 minutes.
Meanwhile, grill/broil the bacon rolls until crisp on the outside.
In a small bowl, blend the egg yolk and cream together. Stir a little of the sauce into the mixture and blend until smooth. Add the mixture to the sauce and stir through, being careful not to let the sauce boil. Then stir in the lemon juice.
Serve the fricassee garnished with the bacon rolls and chopped parsley.
Remove any bone and excess fat from chops. If using tenderloin, cut into four equal pieces (see note).
Melt the butter in a frying pan/skillet over a medium heat, add the meat, and cook for about 4 minutes until they are golden brown on both sides.
Meanwhile, spread the onions in the bottom of the ovenproof dish. Cover with the tomatoes, season and add the sugar. Place the pork on top of the tomatoes.
Mix the breadcrumbs with the cheese and sprinkle over the meat.
Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to cook for a further 15 minutes.
Serve with seasonal vegetables.
Chops or tenderloin work in this recipe. We tend to prefer the tenderloin so I have added it as an option. To give four equal pieces, I slice it in two and then slice each piece in half horizontally to give four thinner pieces of meat.
Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into florets.
Melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat. Cook the vegetables over a low heat, stirring occasionally, until they start to soften, about 10 minutes.
Add the stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 30 minutes.
Strain the vegetables, reserving the liquid. Purée the vegetables and return to a clean saucepan. Stir in the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.
* If there is no homemade stock to hand, use a good commercial stock. I always check the ingredients of commercial stock as they can have a lot of sodium in them as well as other additives which I would rather not use – sort of defeats the point of making home-made soup. In the U.K. I tended to go for the organic stock cubes and in Canada I have found 'Better Than Bouillon' to be really good.