Ingredients: At least 4 good pork sausages 2-3 medium to large floury potatoes 1 tart apple 1 onion 1 leek 2 cups chicken stock Some rosemary or sage A little olive oil
SAUSAGE TIME: Dice the onion, and thinly slice the apple, leek and potatoes. Line the bottom of the casserole dish with the potato rounds. Fry the sausages until they're cooked, then remove them to the casserole dish and fry the onions in the leftover fat. When they're soft, add the leek and apple and saute them until a little brown, adding the herbs at the last minute. Add that to the casserole dish, then pour in enough stock to just cover the potatoes; cover and bake in the oven on 180C for about an hour and a half. By the end, the sausages should be on a bed of disintegrating potatoey goodness, and covered by a delicious, fragrant mulch of what you may presume was once discrete vegetable matter.
And also--
Crispy-Coated Stir-Fry Pork
Ingredients: 400-500g lean pork Corn flour Dark soy sauce Honey 1 lump fresh ginger (about the length of your palm) Some dried chili flakes (or fresh minced if you can get it) Spring onions 1 carrot About 150g green beans Cooking oil (I used rice bran oil, because it's fairly flavourless and has a high smoke point)
Mix together about 1/2 cup of soy sauce with a tablespoon of honey; dice the pork, then toss in a bowl with the sauce and leave to marinate, overnight if possible. When it's time to actually cook it, drain off the excess marinade, and then toss the pork in a bowl with 3 sifted tablespoons of corn flour, and mix to coat thoroughly. Thinly shred the ginger, thinly slice the spring onions, top, tail and quarter the green beans, and cut the carrot into skinny batons. Mix another, smaller batch of honey-soy sauce, and keep to one side.
In a large, shallow wok, heat the oil (about a centimetre on the bottom), and toss in the pork, ginger and chili. Stir thoroughly and cook for 5 minutes (until it's starting to get crispy), then add the greens; after another 5 minutes, add the carrots. Cook for another 5-10 minutes, tossing to make sure nothing sticks, until the pork is cooked and crispy and the vegetables are at least yielding. Stir the spring onions through, then turn off the heat, add the sauce, and stir once more. Have a steamy bed of rice awaiting its arrival.
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Date: 2010-02-22 07:39 am (UTC)Sausage, Leek and Potato Casserole
Ingredients:
At least 4 good pork sausages
2-3 medium to large floury potatoes
1 tart apple
1 onion
1 leek
2 cups chicken stock
Some rosemary or sage
A little olive oil
SAUSAGE TIME:
Dice the onion, and thinly slice the apple, leek and potatoes. Line the bottom of the casserole dish with the potato rounds. Fry the sausages until they're cooked, then remove them to the casserole dish and fry the onions in the leftover fat. When they're soft, add the leek and apple and saute them until a little brown, adding the herbs at the last minute. Add that to the casserole dish, then pour in enough stock to just cover the potatoes; cover and bake in the oven on 180C for about an hour and a half. By the end, the sausages should be on a bed of disintegrating potatoey goodness, and covered by a delicious, fragrant mulch of what you may presume was once discrete vegetable matter.
And also--
Crispy-Coated Stir-Fry Pork
Ingredients:
400-500g lean pork
Corn flour
Dark soy sauce
Honey
1 lump fresh ginger (about the length of your palm)
Some dried chili flakes (or fresh minced if you can get it)
Spring onions
1 carrot
About 150g green beans
Cooking oil (I used rice bran oil, because it's fairly flavourless and has a high smoke point)
Mix together about 1/2 cup of soy sauce with a tablespoon of honey; dice the pork, then toss in a bowl with the sauce and leave to marinate, overnight if possible. When it's time to actually cook it, drain off the excess marinade, and then toss the pork in a bowl with 3 sifted tablespoons of corn flour, and mix to coat thoroughly. Thinly shred the ginger, thinly slice the spring onions, top, tail and quarter the green beans, and cut the carrot into skinny batons. Mix another, smaller batch of honey-soy sauce, and keep to one side.
In a large, shallow wok, heat the oil (about a centimetre on the bottom), and toss in the pork, ginger and chili. Stir thoroughly and cook for 5 minutes (until it's starting to get crispy), then add the greens; after another 5 minutes, add the carrots. Cook for another 5-10 minutes, tossing to make sure nothing sticks, until the pork is cooked and crispy and the vegetables are at least yielding. Stir the spring onions through, then turn off the heat, add the sauce, and stir once more. Have a steamy bed of rice awaiting its arrival.
I hope those help!