Saturday, 6 February 2010

A recipe to share.

I made this for Paul and myself tonight and I just have to share it with you because it is sooo good. No pics because we are fat gits who ate the lot!

The base recipe comes from here but I adapted it a bit as a meal to serve two. Soooo,

Totally Thai Pork


1 can of coconut milk (I always go full fat with this as the reduced fat ones are far too watery).
2tbsp thai fish Sauce
2tsp Ground Coriander
2tsp Ground milk curry powder
2tbsp brown sugar

Stick it all in a pan and give it a good whisk so it is all combined. Then in another dish put 2 (assuming 2 of you are eating that is...) pork loin chops and pour enough marinade over to just cover them (store and freeze the rest for next time you make this), clingfilm and abandon for as long as you like (min 1 hr IMO) in the fridge. When it comes time to cook heat the oven to about 200 degrees, line a baking dish with foil, bung loin chops in with a splash of the marinade (save what is left for later) on top and stick them in the oven for 15 mins.  When they come out cover with more foil, leave in a warm place to rest for another 15 mins.

Whilst they are cooking make the dressing for the cucumber salad (apols for the American cup measurements, I didn't translate as I cooked so now I can't remember!:

1/2 cup of brown sugar
1/2 cup of white wine vineggar
2 tsp (ish) of easy prechopped chillies (because I am lazy).

heat the vinegar and sugar together in a pan, when the sugar is dissolved put the chillies in and leave to cool. Then grate about half a cucumber and 3 spring onions (oh got to love a magimix). When the dressing has cooled a bit put a couple of tablespoons over the cucumber and leave.

Put the rice on to cook (I do 8floz rice in a pan with a bit of salt, heat slightly whilst boiling the kettle and then pour 16floz of boiling water of the rice. Put a tight lid on and cook until all the water has gone, et voila perfick rice!). When it is done mix in the remaining marinade into it and heat it through until it is dry again.

To serve pour the excess liquid off the cucumbers and spoon another couple of tbsp of dressing over it. Pile up rice and cucumber salad on the plate and then carve the pork onto the plates too. A wee bit more dressing on the pork and serve.



l'optimiste said...

oh yum!! I made a stunning [startled face!!] steak and kidney pie sans pastry this evening...hmm. cooking. interesting.

Muddling Along Mummy said...

Oh that sounds lovely ... makes a note of recipe

Laurie said...

Yummy, will give this one a try at the weekend, thanks!