What's on your menu today

this evening 8 hrs ahead of yuz lot I decided to try one of our locally advertised recipes - advocado and glazed pork rice noodles!


Preparation: 40 minutes (inc marinating)
Cooking: 25 minutes
Serves 4
600 g pork backstraps
¾ cup plum sauce
2 tblspn canola oil
2 x 400 g packets fresh flat rice noodles
16 cm piece ginger, peeled and grated
½ cup soy sauce
½ bunch shallots, trimmed with pale ends cut into 2cm lengths
2 avocados, peeled, deseeded and diced
1 bunch coriander, washed
½ cup sweet chilli sauce
 
Marinate pork in plum sauce for 30 minutes. Heat the canola oil in a wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for 5 minutes before slicing thinly. Meanwhile, cook the rice noodles as per packet directions. Place in a large mixing bowl. Add the ginger, soy sauce, shallots, avocado, coriander and sweet chilli sauce. Toss to combine and top with sliced pork to serve.

Canola oil is crap...tastes awful...uuuggghhhh

malcolm wrote:

Canola oil is crap...tastes awful...uuuggghhhh

I have never tried it but all the posh cooks recommend it. Usually use olive oil 

Steak to-night--makes a change from pork chops,any more i will be looking like Sags

Goldie wrote:

malcolm wrote:

Canola oil is crap...tastes awful...uuuggghhhh

I have never tried it but all the posh cooks recommend it. Usually use olive oil 

I'm a posh cook... I use a mix of olive oil and sunflower oil.

malcolm wrote:

Goldie wrote:

malcolm wrote:

Canola oil is crap...tastes awful...uuuggghhhh

I have never tried it but all the posh cooks recommend it. Usually use olive oil 

I'm a posh cook... I use a mix of olive oil and sunflower oil.

It's called class Malcolm 


I tend to crush garlic and dried Canarian herbs with a kick. Lovely over fish or chicken

interesting article on are you cooking with the right oil?

cooking oils

Sirloin steak & a jacket potato. Perhaps some tinned sweetcorn as well

davo wrote:

interesting article on are you cooking with the right oil?

cooking oils

I notice that the article does not mention rapeseed oil, widely available in the UK.  This has a far higher temperature tolerance in cooking and is better than olive oil for most cooking purposes. By all means use top quality olive oil for salads etc, but personally I always use rapeseed oil for cooking.  Rapeseed also has a FAR higher vitamin E content.

http://www.healthyfood.co.uk/article/olive-oil-vs-rapeseed-oil-which-is-healthier/

Today we were having salt and pepper baps filled with ox tongue. I will have my usual thick slices of onion on top and a couple of tomatoes on the side, ,Er indoors will have sliced tomato on hers.

Yesterday was our Thai daughter-in-law's Birthday. We generally go over there and have a good Thai curry. Mrs. Mart hasn't been up to par this year, so the family came to our house. They arrived complete with Thai curry, rice and spring rolls. A quick warm up and we ate the usual Birthday meal.

What did I have today? Well, there was some left over, so I heated it through in the microwave oven and had the same again. I'm not complaining. :)

snap marts I have a Thai DIL too and she is a fantastic cook - as soon as she gets up where ever she is she starts cooking. Did a surprise visit [200kms away] for my birthday and out of the 'people mover' came pots and pans and meat - I don't know how I survive each day without it and my son makes it worst by ringing me and telling me what super food they're having. all of his six kids have eaten thai food everyday from day one!!

sawadi kap!

Found some veal mince yesterday so it's veal burgers today with chips.

Out for lunch today with my nephew and his family....English food, no Thai restaurants around here, pity cause I love Thai food.

Egg mayonnaise salad today.  I need to cut back a bit.

Hello Davo - Some of the meals we've had around our Son/Daughter-in-law's house have been good. They have quite a few friends who are Thai and the girls are fantastic cooks. They all work together in getting the food ready. The funny part is that, after the English folks have dug into it, they take some and add spices to bring it up to the eye-watering level of hotness that they like.

I've been caught out once or twice by having some of that. :)