Tag Archives: coriander seeds

Rượu táo om má thịt lợn phong cách Việt – Cider Braised Pork Cheeks Vietnamese Style

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Back to to the Far East and a new recipe that evolved as I was driving back from Casey Fields farm Shop! This one is most definitely my own and came about as I was looking for a different spin on braised Pork Cheeks, read on to find out about a new addition to my repertoire.WP_20140506_17_24_59_ProThe last time I cooked Pork Cheeks I prepared Carrilleras Estofadas, a Spanish Braised dish, rich with Red Wine, Beef Stock, Tomatoes and Carrots, ideal for Autumn and Winter, but not necessarily a Spring or Summer Dish. Wanting to develop something lighter, I looked to the Far East for further inspiration and thought about what goes with Pork…………CIDER!

For this little beauty you will need the following ingredients, as with the last couple of recipes, you will need to adjust some of the flavours by taste, to get the right balance.

Cider braised pork cheeks Vietnamese Style (for 2 people)

  • 4-6 Pork Cheeks
  • 2 Inch length of Galangal, sliced
  • 1 Lemongrass stalk, bashed with a rolling pin and cut in half widthways
  • 1 Tbls Coriander Seeds
  • 2 Cloves Garlic chopped roughly
  • 3 Kaffir Lime leaves
  • 2 Red Thai Chillis (Leave Whole)
  • 1 Green Thai Chilli (Leave Whole)
  • 3 – 4 Shallots, roughly chopped
  • 4 Star Anise
  • 1 Tbls Rice Wine Vinegar
  • 1 Tbls Nam Pla (Fish Sauce)
  • 1 Tbls Light Soy Sauce
  • 1 1/2 Tbls Palm Sugar
  • 500 ml Chicken Stock
  • 300 ml Tutts Clump Special Reserve Cider (if you can’t get Tutts Clump, then a DECENT dry – medium cider)
  • 2 Servings Plain White Rice
  • 1 Bunch Coriander
  • 2 Pak Choi (quartered)
  • 1 Tbls Sesame Seeds
  • 8 – 10 Drops Sesame Oil
  • Plain Flour, Sea Salt & Pepper to Coat Cheeks/Season
  • Cornflour/Water (Slurry)

WP_20140506_17_31_04_ProThe first step is to put some flour and liberal amounts of Maldon Sea Salt and Pepper in a dish, and coat your Pork Cheeks, then fry them off in some Ground Nut or Vegetable Oil until brown and sealed, set aside on a plate whilst you make the braising liquor. Set your oven to 140 deg (fan) 160 deg (convection) next, this baby is going to slow cook for at least 2 1/2 hours.

WP_20140506_17_41_09_ProPut some Oil into a Dutch Oven or suitable casserole and gentle fry the Shallots, Galangal, Chillis, Garlic, Star Anise, Lemongrass and Coriander Seed until the aromas start filling the kitchen, then place the Pork Cheeks on top, and add the Chicken Stock, Cider, Rice Wine Vinegar, Nam Pla, Palm Sugar and Kaffir Lime Leaves and gentle stir to dissolve the Palm Sugar.  You then need to make a CARTOUCHE, a scrunched up piece of greaseproof paper that you put on top of the meat/liquor pressing down gently so it touches the surface of the liquid, acting like a close fitting lid. Put the lid on top and place into the oven and set the timer for 2 1/2 hours.

WP_20140506_20_04_21_ProFingers crossed, when the timer pings, you should have something that looks like the above, the brown line around the surface of the liquid is where the cartouche was sitting during the cooking process. Remove the Pork Cheeks gently from the liquor, they should be very tender and could fall apart, put them in a dish, cover with foil and put back into the oven, turning the temperature down to under 100 degs, you just want to keep them warm. Strain the liquor into a saucepan and put onto a high heat to reduce for 5 minutes, in the meantime make a Slurry from 50/50 Corn Flour and Water about 2 Tsps worth and add, stirring continuously until the liquor starts to thicken, it should stick to the back of a spoon.

Turn the temperature down to low, we are nearly ready to finish the dish. For speed, I used quick cook Rice, which only takes 90 seconds in the Microwave (Gasp, oh no, surely not….Its quick!). The Pork Cheeks are to be served with Plain Rice, that has chopped Coriander mixed through it, and Pak Choy, with Sesame Seeds & Sesame Oil, really easy to do.

WP_20140506_20_19_21_ProTake a frying pan with a lid, add some Oil on a medium heat and put in your Sesame Seeds to cook for 30 seconds, add the Pak Choy which has been quartered, add a little water to create some steam and put the lid on quickly. I cooked mine for about 2 minutes maximum, remove the lid and CAREFULLY add about 10 drops of Sesame Oil all over the Pak Choy and gentle turn to mix, that’s it done!

WP_20140506_20_20_48_ProSo all there is to do now is plate up, nappe the thickened sauce over the Pork Cheeks and serve with the Rice and Coriander mix. The great thing about this dish is the fact that it is very light, very fragrant, and does not have the fiery kick of other dishes I have recently posted, so suitable for younger mouths if you want to introduce them to unusual cuisines.

WP_20140506_20_26_08_ProIf you want it spicier, then rather than adding whole Thai Chillis, chop them up to release the heat, you can play with the balance of Sour, Bitter, Sweet, Spicy & Salty, the Ying and Yang of Vietnamese cuisine by adjusting the quantities of Fish Sauce, Soy & Rice Wine Vinegar, the Pak Choy adds a slightly bitter iron dimension and some crunchy texture if you don’t over cook it.

Hope you have a go, it was great fun thinking this one up, cooking it, and finding another way to enjoy my local Tutts Clump Cider.

Until next time,

L8ers……………………………..

Fragrant Gnocchi, Slow Roasted Tomatoes, Chocolate Mousse, More Courses & Glasgow’s Finest!

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The weeks are flying by at the moment, the trip to France is booked, a week at the Gascony Cookery School in early June is something to look forward too. Being impatient and keen to add to my culinary knowledge I spent another day in London with the ‘Pukka Paki’, Sumayya and what an event it was! I had recommended the school to a colleague at work and by sheer coincidence he decided to pick the same day as me to attend. Glad you enjoyed it Tom.

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You HAVE to attend the cookery school to appreciate the subtle techniques involved in cooking Pakistani food, its mostly hands-on and you would not get anywhere near the same from reading a book. There were four of us on the course, all keen foodies (and blokes!!) and we had great fun learning new skills and understanding the differences between Indian, Bangladeshi and Pakistani cooking.

On the menu was Beetroot & Beef Curry – Chaukandar Gosht, fragranced with Cardamom and Cinnamon, Green Masala Chicken Biryani – infused with Mint, Coriander, Lemon and Green Chilli’s and whole garam masalas, Channa Daal with Takra of Curry leaves, red Chilli, Cumin and topped with Tamarind, Homemade Naan breads with Poppy Seeds & Qawami Seviyan – sweet Vermicelli with Cardamom, Saffron, Cloves and Pistachios.

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After time spent learning and cooking we all sat down to a hearty (and very tasty) lunch. I cannot recommend Sumayya enough, her courses are also available through the Divertimenti Cookery School in London, if you want to learn some new skills her courses are money well invested and great fun.

Moving away from the exotic spices of Pakistan, last weekend saw my 1st attempt at Gnocchi which were surprisingly straight forward.

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The potatoes were boiled in their skins from cold, about 30 minutes and then peeled with the back of a knife, SIFTED flour to keep things light was added after the potatoes had been through a ricer. If you are careful, you end up with soft pillowy (if there is such as word) Gnocchi, which are rolled on the back of a fork to create furrows for the sauce to stick.

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As you can see the final presentation needs some more practise. they are very soft so might benefit from some time in the fridge before finishing off. Unlike the usual sauces that accompany such delights, I went for a more unusual (in my mind) combination to go with the Gnocci, Slow roasted Tomatoes, Feta & Middle Eastern Flavours!

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This element needs starting early, the Tomato’s are going to be SLOW roasted for about 8 hours at 100 degrees. Take about 10 Tomatoes, cut them in half and place on a baking tray that has had some half decent Olive Oil spread on the surface. Sprinkle with some Sea Salt and make sure they are well coated in the Oil, they should be CUT face down. Add to the tray a halved head of Garlic, a chopped Onion and sprinkle everything with some Thyme, Coriander Seeds, Sumac and Pepper! Stick them in the oven and wait for the aroma’s to fill the kitchen, this does take a while (8 hours of course). Keep an eye on them as ovens do vary.

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To add to the interest, a vegetable medley was prepared consisting of Onions, Peppers, Garlic, Aleppo Pepper, Thyme and some more Sumac. The Gnocchi was put into boiling water (but not moving, so they don’t risk breaking up), until they popped to the surface and then drained briefly on some kitchen paper.

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The Gnocchi were then lightly fried in some Butter and Ras Al Hanout sprinkled on top , ensuring an even coating and imparting the ‘exotic’ element of the dish. The presentation could do with  a bit more work but I was preparing for a trip to Glasgow so rushed. Place a bed of the vegetables on the plate, then surround with the roasted Tomato’s and place the Gnocchi on top. The final flourish is some Feta Cheese, broken up and distributed around the plate. Finish off with some cracked black pepper it was really tasty.

The Shandon Belles – A taste of Glasgow

I had a couple of days in Glasgow last week, and a couple to come this week so an excuse to try some new restaurants. Looking at Trip Advisor there were a few that caught my eye, the 1st being The Shandon Belles, in Argyle Street, WHAT a find. The place is steeped in history and sits below another famous landmark, The Buttery where Two Fat Ladies is situated.

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Dishes on the Menu included Whole grilled Sardines, dressed leaves, soft herb dressing, pink Prawns, sweet Chilli & Coriander Mayonnaise for starters and mains, Pepper filled with vegetable Cous Cous & smoked Mozzarella, dressed leaves (v), Meat loaf, Chive Mash, Tomato Jus.

I decided to go for the Fish of the day special, which was Ling, with cheesy Mash and Soft herbs. Never had Ling before, will certainly order it in the future, cooked to perfection and utterly delicious, the fish was served with roasted vegetables and certainly hit the spot. To be honest I was that tired I only managed the one course but plan to re-visit at at later date.

The service was impeccable, the place is steeped in history and when I was chatting with the waiter and talking about the blog, he presented me with a folder to look at, with pictures from the past and menu’s going back to the 70’s which was fascinating. Imagine Steak Tartare being more expensive than Lobster, and Tongue and Sweetbreads on the menu, delish!

Highly recommended, great value and well worth a visit.

The Tiki Bar & Kitsch Inn – Another taste of Glasgow!

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The following night I was in a different part of Glasgow, my own fault and due to some confusion with hotels! I am really lucky to have some great technology at my disposal, which includes several smartphones with integrated GPS and some useful software. I use them to good effect when away, searching for places to eat that are within walking distance, but also linking to Trip Advisor to get a view of quality.

The Tiki Bar and Kitsch Inn was one such find, a 15 minute walk from the hotel it promised some interesting Thai flavours, freshly cooked and no bottled sauces in sight (as stated on the menu!).

While I was choosing what to eat the lovely waitress bought me some water, and delicious Spicy Crackers with a Sweet Chilli dip to munch on, a really nice touch. They were very crisp and  not at all greasy like some of the Prawn Crackers you usually get served in oriental establishments, they certainly got the taste buds dancing.

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I was pretty hungry so thought I would go for a starter, the divine (and spicy) Crying Tiger Beef Salad, Grilled marinated beef, served cold with a Thai style green salad (beef is cooked medium rare). YUMMMMMMMMMMM, the beef was cooked perfectly and the starter really set the evening off beautifully.

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Mains were Pla Tod Yum, Crispy fillet of Coley dressed with fresh Mango and Cashew Nuts in roasted Chilli, Lime and Lemongrass sauce with Jasmine Rice, another stunning dish and another 1st as I had not had Coley before either. Dessert, yes I WAS hungry, was a delicious Coconut & Mango Panna Cotta, which slipped down and did a great palate cleansing job.

Like The Shandon Belles, I cannot recommend this restaurant highly enough, awesome food, fantastic service and another lovely evening. Give it a try if you are in the area.

Back to the kitchen for one final flurry, Chocolate Mousse. Never made it before so onto the Internet to look for some guidance and another well known chef and food blogger, David Leibovitz came to the rescue. David is a Pastry Chef originally from the USA but now living in Paris,  has written a number of books and also has a fantastic blog, (click on his name above to take a look).

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The recipe I went for is originally from Julia Childs, details can be found HERE. My version added some Mandarin segments, I like the fruity tang against chocolate, and I did not add the alcohol (didn’t have anything appropriate in the cupboard at the time).

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The process is like making a Sabayon, whisking Egg Yolks and Sugar over hot water to create a light and airy mixture, just follow the instructions in the link above and you shouldn’t go wrong, I went technical and used an electric whisk rather than the hand method.

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The chocolate is melted over a ‘Bain Marie’, hot not boiling water with a bowl over the top (NOT touching the water as the chocolate will burn), with the butter. Use the best you can get, my preference is Willi’s Cacao, you can get it online or in Waitrose. In this recipe I used the Rio Caribe 72% Chocolate Drops, really tasty, rich and sublime.

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The final process is to whisk the Egg Whites to soft peaks and gently combine with the Chocolate/Butter mixture, folding gently combining the two and loosing as little air as possible.

I placed the Mandarin Segments in the bottom of Martini glasses and spooned the Mousse on top, then popped into the fridge for a few hours to set.

The feature image for this post shows the results, to find out what they taste like have a go yourself, they were Mmmmmmmmmm.

That’s it for now, flying back to Glasgow tomorrow for a couple of days so looking forward to trying another eatery. I am hoping to get some time to test a Danish Pastry, Kringles in the near future.

I stumbled across them on a Twitter post by Yotam Ottolenghi, so have been researching recipes so I can have a go. They take a few days to make and the diary has been pretty full recently but look really interesting as there does not seem to be a huge amount written about them.

Till next time, L8ers……………….