Delicious Pork Curry.

I still have some pork joints left in my freezer from my pigs which went to slaughter some time ago. 
I had miscalculated the number of joints I would use and have run out of sausages, bacon, gammon and chops but the joints now need using up before my next pigs are slaughtered.  I roast the joints and then make this delicious curry and freeze for use another day.
If you don't have any pork joints you want to use up this works just as well with leftovers or next time you see pork joints on special offer why not get one just for this gorgeous curry!

Ingredients:-
2 onions
8 garlic gloves
100g fresh ginger
2 fresh chillies
1 teaspoon curry powder
750g cooked chopped pork
1- 2 tablespoons plain flour
olive oil
1 can chopped tomatoes
600ml stock
Fresh Coriander


Method:-
Make a paste in a blender using the onion, garlic, chilli, ginger & curry powder.
Add a little olive oil to a saucepan and lightly fry the paste.

Meanwhile toss the cooked pork in a little plain flour (this will help to thicken the sauce)
Add the pork to the paste and mix well on a low heat.
Add the chopped tomatoes and stock.
Simmer for 2-3 hours until the sauce has reduced and thickened and the meat falls apart.
If the sauce reduces and thickens before 2 hours simply put the lid on the pan and simmer very gently.
If the sauce has not reduced - turn up the heat but keep stirring to prevent sticking.
The longer you can cook this for the more tender the meat becomes and the flavours really develop.
Add chopped fresh coriander just before serving.
Serve with accompaniments of your choice.

TOP TIP - this is a spicy curry - if it is too spicy for your taste simply add a little natural yoghurt (healthy option) or single cream.

This is a great dish for freezing.  When you want to use it simply defrost and reheat.

TOP TIP - pigs are so versatile.  Why not ask your butcher, form shop or local farmer if you can a half a pig or even a whole pig and have it butchered to your requirements.  Here are some ideas:-
Bacon (streaky from the belly or back bacon)
Sausages
Gammon
Pork Joints (legs or shoulders)
Pork chops
Belly
Gammon
Don't forget to ask for the offal which makes fantastic faggots.

5 Ways to use Breadcrumbs

Leftover Bread.

I make bread in my bread maker daily - it's so much healthier than store bought bread which can sit on shelves for weeks and is packed full of preservatives.

Rather than just throwing away any excess, I always make breadcrumbs with my leftover bread and freeze this for use at a later date.  Making breadcrumbs is so easy – just put in a blender or mixer and whizz.  Remember you can make breadcrumbs from any type of bread: sliced, wholemeal, ciabatta, garlic bread etc.

Here are some great ideas for breadcrumbs.

1. Topping for fish pie – sprinkle over the mashed potato for a lovely crispy texture or if you prefer for a low carb option replace the potato with a small sprinkle of breadcrumbs.

2. Stuffing – add to sausage meat with your favourite herbs and seasoning for great stuffing.  For a vegetarian option leave out the sausage meat. 

3. Nut Roast – why not have vegetarian roast for change?  There's loads of flavour in a nut roast, and breadcrumbs give it great texture.

4. Fish Goujons – for a healthy fish dish simply cut some fish fillets into strips, coat in breadcrumbs and oven bake. 

5. Chicken nuggets – simply cut your chicken into a size of your choice, coat with breadcrumbs and oven bake.  For a twist why not add a fajita or Cajun seasoning to the breadcrumbs.

TOP TIP - Freeze the breadcrumbs in small portions in sandwich bags and remember to write the date on the bags so you can use the oldest date first!

TOP TIP - To help the breadcrumbs stick to the fish or chicken, first roll the fish or chicken in flour then roll in a beaten egg and finally roll in the breadcrumbs!

http://www.elizabethskitchendiary.co.uk/no-waste-food-challenge/

Scrumptious Flap Jacks

Scrumptious Flap Jack Recipe

These flap jacks are healthy & delicious.  They are a great healthy snack to put in the kids lunchboxes.  A great alternative to the "shop bought snack" which is packed full of sugars & preservatives.  The inspiration for this recipe came from Hugh Fearnley-Whittingstall.

Ingredients:-

125g butter

120g soft brown sugar

125g peanut butter (crunchy or smooth to your taste)

75g honey

Lemon Juice

200g oats

150g seeds of your choice: sunflower, sesame, pumpkin or a mixture of your favourites.

100g unsalted chopped nuts of your choice: walnuts, cashews, pistachios or a mixture of your favourites.  Note:- You can buy whole nuts and whizz in the blender/mixer or chop with a knife.

50g  dried fruit of your choice:- raisins, sultanas, mixed dried fruit or a mixture.  Use unsweetened as this will keep the sugar content lower.

Method:-

Line a baking tin with oiled grease proof paper.  Baking tin size approx 25cm x 20cm.

Slowly melt the butter, and add the sugar, peanut butter, honey and a squeeze of lemon juice.

Be careful not to let the butter overheat - it just needs to gently melt so the ingredients combine together.

Remove from the heat.

Add the seeds, nuts & dried fruit.

Thoroughly mix with a wooden spoon.

Spread the mixture evenly into the baking tin.

Bake in the oven at 170 degrees for 25 - 30 minutes.

The flap jacks are ready when the are a golden brown colour.

Remove from the oven and leave in the tin to cool.

Once cooled tip from the tin and cut into squares/rectangles.

ENJOY THIS HEALTHY DELICIOUS SNACK!