Thursday, 20 July 2017

Hoisin Garlic Slow Cooker Pork

Hoisin Garlic Slow Cooker Pork

Ingredients:

1 Pork Tenderloin
5 Cloves Garlic
1/2 Cup Hoisin Sauce
2-3 Tablespoons Sesame Oil
2-3 Tablespoons Soy sauce

1 Carrot
1 Red Pepper
4-5 Mushrooms
Soy Sauce
Mirin
Sesame Oil
Salt and Pepper
Cooking oil

1/2 Cup Sliced Green Onion
Sesame seeds

Rice

Instructions:

Serves three generously, or four adequately.

In the insert of the slow cooker stir together the hoisin sauce, Sesame oil and soy sauce. Finely minced the garlic and stir in as well.

Slice the pork tenderloin into thin 1/4 inch wide strips and add to slow cooker insert. Stir to evenly coat the pork in the sauce. Cook on high for 3-4 hours, or low for 4-6 hours.

When pork is almost done, prepare enough rice for the number of people being served.

Heat a skillet to medium heat.

Cut the pepper into thin strips, carrot into match sticks and dice the mushrooms. Keeping each separate.

Add about 1 Tablespoon cooking oil to heated skillet.

Cook the carrots with about 2 Teaspoons of soy sauce in the heated skillet for about three minutes, remove and set aside.

Cook the peppers with salt and pepper for about 5 minutes, set aside.

Add the mushrooms to the skillet, season with about 1-2 teaspoons each of soy sauce and Nitin, cook for about 3 minutes. Season with about a teaspoon of Sesame oil and cook for one minute more.

When ready to serve, spoon some rice into a bowl, top with some pork and sauce from the slow cooker and arrange some of the seasoned veg on top. Garnish with sliced green onion and sesame seeds.

Enjoy!!

Notes:

If your kitchen isn't stocked with mirin like mine you can substitute honey or maple syrup without affecting the taste too much. If things get too sweet you can balance things out with some vinegar or more soy sauce.


Monday, 17 July 2017

Nova Scotian Donair Sauce

Nova Scotian Donair Sauce

Ingredients:

1 Cup Sweetened Condensed Milk
1/3-1/2 Cup White Vinegar
1 Teaspoon Garlic Powder

Instructions:

In a medium bowl whisk together the sweetened condensed milk, 1/3 cup of vinegar and the garlic powder until smooth and evenly blended.

Allow sauce to chill in fridge covered for about 15 minutes. Taste and adjust as needed. If it tastes too sweet, add more vinegar, if there isn't enough garlic add about 1/8 teaspoons more. Whisk again, chill in fridge again and taste again until it's perfect. Allow sauce to chill and rest in fridge for about a half hour before serving.

Serve with kofta, or garlic fingers or pizza.

Enjoy!!

Notes:

This is a taste of my Homeland and a true Nova Scotian food, typically served with garlic fingers or a Donair.  I don't quite have a good recipe to replicate a Donair at home, but I am working on it. I recently bought myself a rotisserie for my new super sexy BBQ so maybe I will finally be able to make perfect Donair meat at home.

For those not in the know, Donair is kind of like a pita sandwich, made with spiced rotisserie meat, shaved off the spit, piled into a pita with tomato and onion and covered with Donair sauce.

Sunday, 16 July 2017

Kofta

Kofta

Ingredients:

1 pound Ground Beef, or Lamb, or combination of the two
5-6 Clove Garlic
1 Small Onion
1 Tablespoon Ground Corriander Seed
1 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Cayenne Pepper
Salt and Pepper
1 Egg
1/4 Cup Bread Crumbs

Instructions:

Combine all ingredients in a medium bowl and mix together by hand until evenly blended.

You may need to add some extra breadcrumbs if the mixture feels too wet or too loose.  Texture of a mince meat is something you just need to learn by feel and trial and error.

For best results, cover mixture and allow flavour to meld together for at least an hour or overnight.

Heat a grill, or skillet to medium high heat when ready to cook. Shape into meat balls or free form sausages. Cook on each side until cooked through and centre is no longer pink.

Enjoy with salad, or over rice and perhaps with a garlic or Nova Scotian style donair sauce.

Enjoy!!

Notes:

After several attempts and a few recipe tweaks this is the best kofta I have made. Nice rounded flavour, and not too spicy which serves me perfectly. Husband approved as well.