Yes, we are right up to speed today! Nothing 'sensible' has been done but seriously vital things for other folks like us have been done. There are two fat salami 'resting' in the chiller, one for those goaty folk and another waiting to be given away.. can't say to whom, it's a surprise.
I told you that there's enough food in this flat to feed a legion, well, this is what we are having for our supper tonight. I say 'we' because there's no point in trying to fool you that I am not going to have a slurp of hers as well as my own dish.
These amounts will feed four people.. Char Sui Pork & Rice Noodles, ooh, my Tumtum and heart have just started to beat faster at the mere thought of them!
You will need:
100 mls of Hoisin Sauce.
1 tbs of clear honey.
2 tbs of RICE wine OR dry sherry.. it makes a slightly sweeter sauce.
400 g of pork fillet.
200 g of broccoli spears.
1 tbs of sunflower oil.
600 g of rice noodles.. you need to cook these these whilst you're doing the broccoli & the meat.
Handful of fresh corinder leaves to chop at the last minute.
How to do it:
Mix Hoison sauce, honey & rice wine / sherry together in a shallow dish to make char sui sauce.
Cut pork into thin slices, place in sauce, make sure they are well covered, chill for 20 minutes.
Cook broccoli in salted water for 2 - 3 minutes, strain, refresh in iced water,set aside to drain.
Heat oil in a wok.. remember I told you to find it.. I hope you did?
Remove meat from sauce - use a knife to scrap off as much as you can back into the bowl.
Set that bowl aside.
Add pork slices to the wok and cook for 1 or 2 minutes each side until it is just cooked through.
Add broccoli & stir fry for another minute.
Pour in reserved char sui sauce, bring to a rolling simmer, cook for one minute.
Divide your cooked noodles between four bowls & top with char sui & broccoli.
Sprinkle chopped coriander leaves on top.
Pork Fillet.. Belly of Pork.. Smoked Back Bacon.. All cuts of Mister Pig is food for the Gods.. we love pork and are very fussy about where we get it from, at the moment we have two slabs of the most delicious bacon in that old chilly cupboard. One is 'Streaky', the other is 'Back' and she cuts it fresh (and as thick or as thin) as she wants it. They both came from these people..
K.W. CLARKE Ltd - Family Butchers.
Low Road, Bramfield, Halesworth, Suffolk, IP19 9JH.
Tel: 01986 784244.
www.kwclarke.co.uk
And oh-boy-oh-boy, it sure is good stuff, for you should see the smile on her face as she eats it!
But our little fillet should be marinated by now, it's time to mosey off down to the chuck house and fire up that old wok! So-long partner.. we're off to cook pig.
GeeGee Parrot.
February 5th, 2016.
I told you that there's enough food in this flat to feed a legion, well, this is what we are having for our supper tonight. I say 'we' because there's no point in trying to fool you that I am not going to have a slurp of hers as well as my own dish.
These amounts will feed four people.. Char Sui Pork & Rice Noodles, ooh, my Tumtum and heart have just started to beat faster at the mere thought of them!
You will need:
100 mls of Hoisin Sauce.
1 tbs of clear honey.
2 tbs of RICE wine OR dry sherry.. it makes a slightly sweeter sauce.
400 g of pork fillet.
200 g of broccoli spears.
1 tbs of sunflower oil.
600 g of rice noodles.. you need to cook these these whilst you're doing the broccoli & the meat.
Handful of fresh corinder leaves to chop at the last minute.
How to do it:
Mix Hoison sauce, honey & rice wine / sherry together in a shallow dish to make char sui sauce.
Cut pork into thin slices, place in sauce, make sure they are well covered, chill for 20 minutes.
Cook broccoli in salted water for 2 - 3 minutes, strain, refresh in iced water,set aside to drain.
Heat oil in a wok.. remember I told you to find it.. I hope you did?
Remove meat from sauce - use a knife to scrap off as much as you can back into the bowl.
Set that bowl aside.
Add pork slices to the wok and cook for 1 or 2 minutes each side until it is just cooked through.
Add broccoli & stir fry for another minute.
Pour in reserved char sui sauce, bring to a rolling simmer, cook for one minute.
Divide your cooked noodles between four bowls & top with char sui & broccoli.
Sprinkle chopped coriander leaves on top.
Pork Fillet.. Belly of Pork.. Smoked Back Bacon.. All cuts of Mister Pig is food for the Gods.. we love pork and are very fussy about where we get it from, at the moment we have two slabs of the most delicious bacon in that old chilly cupboard. One is 'Streaky', the other is 'Back' and she cuts it fresh (and as thick or as thin) as she wants it. They both came from these people..
K.W. CLARKE Ltd - Family Butchers.
Low Road, Bramfield, Halesworth, Suffolk, IP19 9JH.
Tel: 01986 784244.
www.kwclarke.co.uk
And oh-boy-oh-boy, it sure is good stuff, for you should see the smile on her face as she eats it!
But our little fillet should be marinated by now, it's time to mosey off down to the chuck house and fire up that old wok! So-long partner.. we're off to cook pig.
GeeGee Parrot.
February 5th, 2016.
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