Bits and Bobs





Tuesday 5/2/2013

Back to Feeding The Five (click here)


Diary and Notes

I looked in the freezer and fridge this morning to see what I could cook for dinner today and it didn't look good. There were some fishfingers, frozen mince (beef and pork) and some individual pieces of meat that I'd frozen when I didn't need them from before. There was 1 very small duck breast, a single pork chop and a small chicken breast. Oh dear, how to cook for a family of five?

A little whisper on the wind...

"Chinese...

and then another voice:

Cook some simple Chinese dishes, have a selection"

So that's what I did. I also had a few vegetables (about 10 mange tout - again not enough on there own, 2 spring onions, 1/2 a green pepper - just bits and bobs.

And if you like bits and bobs - here's a short clip.


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Menu
  • Duck in Plum Sauce
  • Pork in Coconut Curry
  • Chicken and Straw Mushrooms in Black Bean Sauce
  • Fried Rice with Peas and Sweetcorn
  • Fired Noodles




    Ingredients*

    Duck in Plum Sauce
    1 Duck Breast
    1 Leek - Sliced
    1 Small Carrot - Sliced
    1/2 Green Pepper - Sliced
    2 Spring Onions - Sliced
    2 TBSP Plum Sauce
    1 TBSP Peanut Oil
    1 tsp Cornflour
    1 tsp Garlic and Ginger Paste
    Splash Soy Sauce
    		 Pork in Coconut Curry
    1 Pork Chop
    1 tsp Peanut Oil
    1 tsp Loaganma Chilli and Peanut Oil
    1 TBSP Goldfish Chinese Curry Paste
    1/2 Can Coconut Milk
    Fresh Coriander
    		 Chicken and Straw Mushrooms in Black Bean Sauce
    1 Chicken Breast
    1 Small Can Straw Mushrooms
    Handful of Mange Tout
    1 TBSP Peanut Oil
    1 TBSP Black Bean Paste
    1 TBSP Shaoxing Rice Wine
    1 tsp Garlic and Ginger Paste
    Splash of Soy Sauce


    Preparation

    Get the oven on to keep things warm and help cook the meat. About 140c is fine. Everything else is done in a wok. Keep dishes warm in the oven, covered with foil as you make them one at a time

  • Duck: Get the wok really hot and put the duck breast in skin side down. Cook until getting a little crispy (3 mins) then turn over. Cook for a few minutes more then put in the oven to warm through. Drain off any fat from the pan (give it a wipe) then add the peanut oil and garlic and ginger paste. Stir fry the vegetables for about 2 mins then put in a serving dish. Slice the duck and layer on top. Mix the cornflour, plum sauce and a little water together. Put these in the wok and cook to make the sauce. Pour over the duck.
  • Pork: Cook the pork like the duck above. While it's in the oven keeping warm add the curry paste to the wok and some water. Bubble until the sauce starts to thicken then add the chilli oil and coconut milk. Slice the chop and pour over the sauce.
  • Chicken: Cook the chicken like the duck, add a little black bean paste to flavour the chicken. Stir fry the mange tout and straw mushrooms with garlic & ginger paste, Shaoxing rice wine, black bean paste and soy sauce.


    • Today's Ratings:

    Isis: Yum - even at a little rice.
    Eve: Yum.
    Olias: Yum.

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 4 years, 3 years & 7 months)
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    JCBorresen@GMail.com