Stir fried Pork shoulder/sizzle steaks

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I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.

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In this I used

  • 1 pack of pork shoulder steaks/sizzle steaks
  • 1 pack of mushrooms
  • 1 red onion
  • 4 tortilla wraps
  • 1 fresh red chilli

This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.

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I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.

 

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while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.

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then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.

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Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.

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this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.

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Chicken Camembert Pasta

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This is a creation I have been making for a long time for special occasions as it can be expensive to make but most certainty well worth the little extra it costs to make. It may not look very good but the taste is divine and addictive to eat. I cooked it this time for my fiancées birthday as she wanted it, so more than happily I cooked it.

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The ingredients are

  • 1 pack of bacon (smoked or unsmoked)
  • 1 whole chicken (1.2-.15kg will feed 2-4 people)
  • 1 jar of pesto (I used a red pesto that had chilli in)
  • 2 tins of whole button mushrooms (can use fresh if so use 1 pack of fresh mushrooms usually 150g)
  • 1 whole pack of camembert cheese
  • 200g of pasta (I find that smaller pasta shapes (like shells or spirals) works best but not mini pasta shapes)
  • and gravy to cook the chicken in the slow cooker (if you want to roast the chicken the gravy is unneeded and a roasting bag is recommended as the chicken needs to be very soft and juicy)

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I started off by slow cooking the chicken in the slow cooker for 5 hours to make sure the chicken was as soft and juicy and perfectly cooked as possible.

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Next came 3 stages I got a pan of water boiling for the pasta and got the pasta boiling, also I cut up the bacon and removed the outer edge of the white on the camembert but leaving the top and bottom white then cutting it up into smallish equal sized pieces. Then putting the cheese and bacon back in the fridge for a few mins while I sorted the mushrooms out. And also I cut up the mushrooms leaving some of the smaller ones whole so they would also be a rough uniform size.

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Next came taking all the chicken off the whole cooked chicken this can be tricky to avoid getting any bones in or burning your hands on the chicken as it will still be very hot but with a fork and knife it can be done after the chicken is off it needs to be roughly the same size pieces, usually I try for around and inch cube.

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I used a wok but a large pan can also be used I cooked the mushrooms then added the bacon making sure it is well mixed through to avoid the bacon bits sticking together, also before adding the bacon any water needs to be drained from the pan as the mushrooms will leave some water in the pan during the cooking process.

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Next you add the cooked pasta to the pan and mix through.

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And the pesto comes next and again make sure it is well mixed through so all the pasta is covered.

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Then the same with the chicken, at this point the heat under the pan needs to be turned down from hot to medium so nothing burns. this step will take longer as the chicken will be harder to mix through and get covered.

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The camembert comes in last and is a lot harder to mix in as it needs to melt in the pan sticking everything together this will take a couple of mins and will add the creamy taste to the dish that makes it addictive.

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once all mixed together you get to enjoy, if you need this to feed 3-4 people either add some fresh bead or some garlic bread because to extend the pasta for more people requires a second jar of pesto, a bigger chicken and more bacon so its easier to do some bread and the bread compliments the meal nicely.

 

Slow Cooked Chicken Pie

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This starts off really simple set of ingredients

1 1.2kg chicken, 1 bag of frozen mixed mushrooms, 1 pack of pre rolled puff pastry and one tin of new potatos, 1 tub of chicken gravy.

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To start with you put about 1.5 liters of thin graving into a slow cooker after you put the chicken in filling the cooker upto about 1-2 inches shy of the top of the cooker and put the lid on and turn on high for around 5 hours (this is the long part of the pies because the slow cooker takes a while but gives very succulent juicy chicken)

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Once cooked for 5 hours I poured the contents of the cooker into a cullinder so the juices can drain away and the steam can come off the chicken, then carefully strip the chicken of all the chicken into 2 bowls one with the breasts (which are for the pies) and one with the rest of the chicken which are for chicken pastys (which will be another post)

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The next step is to preheat the oven to 180celcius (355 farenheight) then cut up the breasts into 1.5cm cubes and add a half a small tin of new potatos and a small handful of mushrooms (I used frozen mushrooms as when this is in the oven they defrost and cook to perfection but fresh can be used to the same effect). If you put the chicken and potatoes and mushrooms into a bowl before the pie dish it makes it easier to mix around then you pour some thick ish gravy into the pie dish covering the ingredients.

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after the insides of the pie are done put some pastry over the top of the dish press down around the edges to make a seal and cut the excess pastry off and then brush the top with some milk or whisked egg and then put 2 slits into the top to release the steam when in the oven during the cooking. Then cook for around 15-20 mins or until golden on the top then serve with home fry chips.

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