Month: November 2020

Chilli and Ginger Pork

Carla EccaLeave a comment

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

  • 4 slices of pork belly, cut into chunks
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, grated
  • 1 inch piece of fresh ginger, grated
  • 1 dessert spoon of soy sauce
  • 1 dessert spoon of sesame oil
  • 1tsp maple syrup
  • 1 tsp granulated sugar
  • Lime (optional)

Method:

  1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
  2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
  3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
  4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.

Ginger Spiced Rocky Road

Carla EccaLeave a comment

Let’s be real now, December is right round the corner so let’s not waste time and get those preparations under way. I know there are many of us that have taken to online shopping to get ourselves ready for Christmas celebrations and boy, it will be here sooner than we think. Rocky road is a simple, no bake dessert that can make a fantastic treat and gift to your friends and loved ones during the holiday period. Bringing in those Christmassy vibes I have created a ginger spiced dessert that showcases the flavours of Christmas time.

Makes 16-18 pieces.

Ingredients:

  • 200g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 200g ginger nut biscuits
  • 3 tbsps golden syrup
  • 130g unsalted butter, cut into chunks
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 100g mini marshmallows

Method:

  1. Line a 10.5 x 8 tin with greaseproof paper and then leave aside.
  2. Put the chocolate pieces, butter and golden syrup in a heatproof bowl and place above a saucepan that is filled with a small amount of water. Gently simmer and occasionally stir the chocolate mixture until smooth and silky. (Be sure that the water is not touching the bottom of the bowl and that no water touches the chocolate as this will cause it to seize up.) Once ready, take off the heat, add the cinnamon and ground ginger, mix and leave to cool slightly.
  3. Place the ginger nut biscuits in a sandwich/freezer bag and give it a good bash with a rolling pin until there’s a mixture of chunks and dust. Then place the contents into a large bowl along with the mini marshmallows.
  4. Pour the chocolate over the marshmallows and biscuits and mix thoroughly.
  5. Place into the tin and spread it out evenly into the corners. Leave in the fridge for at least 2 hours. Dust the rocky road with icing sugar (optional) and cut into 16-18 pieces.

Enjoy!

Curried Parsnip Soup

Carla EccaLeave a comment

This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.

Serves 2

Ingredients:

  • 1 small yellow onion, roughly chopped
  • 2 medium sized parsnips, peeled and cut into small chunks
  • 3 cloves of garlic
  • 1 medium sized potato, peeled and cut into small chunks
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 medium curry powder
  • 1/4 tsp ground coriander
  • 1 tbsp olive oil
  • 600ml vegetable stock
  • Single cream (optional)
  • Salt and pepper (to taste)

Method:

  1. Fry the onion and garlic in the oil on medium heat for 2 minutes.
  2. Add all the seasonings, including the salt and pepper and mix.
  3. Then add the potato and parsnip and thoroughly mix again.
  4. Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
  5. Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.

Best served hot and with a small splash of single cream.

Black Eye Bean Stew

Carla EccaLeave a comment

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

  • 1 can (400g) black-eye beans, drained and rinsed
  • 250ml coconut milk
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 small yellow onion, finely sliced
  • 100ml vegetable stock
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
  2. Add the tomatoes and fry for 3-4 minutes.
  3. Add the beans and all the seasonings and mix well.
  4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.