You think you suffer from Monday morning blues but just wait.....Today, Monday 17 January 2011 is tipped to be the most depressing day of 2011 - Blue Monday - thanks to the distant memory of Christmas and the dreary weather combined with broken New Year’s Resolutions and enormous credit card bills.
Pork and Coriander Stew
Ingredients
1tbs coriander
800g pork filet, cubed
1tbs plain flower
2 tbs olive oil
1 large onion
375ml red wine
250ml chicken stock
1tsp sugar
fresh coriander to garnish
Method
Crush the coriander seeds in a mortar, combine the pork seed and crack pepper in a bowl Cover and marinate overnight over ever if you forget to do so carry on with the recipe
Toss the pork in flow. Heat oil in a frying pand and cook the pork over high heet for a couple of minute. Remove
Add the oninon in the pan cook over medium heat for a couple of minutes or until just golden. Return meat to pan, add stock and wine + sugar. Bring to boil and reduce the heat. Simmer for one hour
Remove the meat and retun the pan to the heat boil until juice thickenen. Pour over the meat.
So let's comfort ourselves with mood up-lifters, the kind of recipe that warms one up: one-pot dish. These all in one dishes are rather great, you can start them off and forget about them for an hour or two while doing something else. I think I am getting hooked on slow-cook and one pots from Jambalayas to Osso Buccos via Curries and Tangines. I found this stew recipe in the appropriately named "One-Pot": Best ever one pot recipes.
You will have spotted the lack of true representation of this recipe and that is always a sign, yes, once more, the dish was all gobbled up before the camera could come out of its bag.
Pork and Coriander Stew
Ingredients
1tbs coriander
800g pork filet, cubed
1tbs plain flower
2 tbs olive oil
1 large onion
375ml red wine
250ml chicken stock
1tsp sugar
fresh coriander to garnish
Method
Crush the coriander seeds in a mortar, combine the pork seed and crack pepper in a bowl Cover and marinate overnight over ever if you forget to do so carry on with the recipe
Toss the pork in flow. Heat oil in a frying pand and cook the pork over high heet for a couple of minute. Remove
Add the oninon in the pan cook over medium heat for a couple of minutes or until just golden. Return meat to pan, add stock and wine + sugar. Bring to boil and reduce the heat. Simmer for one hour
Remove the meat and retun the pan to the heat boil until juice thickenen. Pour over the meat.
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