Archive for » November 11th, 2007«
This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.
Ingredients 
11/2 Cups jasmine rice
peanut oil
2kg Small black mussels
3 Tablespoons green curry paste (I use Thai kitchen brand.)
11/2 Cups water
1 Teaspoon fish stock granules
1 Teaspoon Vegetable stock granules
2 Teaspoons fish sauce
21/2 Teaspoons brown sugar
800ml Coconut milk
200ml Coconut cream
1/4 Cup fresh coriander, finely chopped
4-5 Green onions, sliced
1 Tablespoon lime juice
Method
1. Boil rice until tender.
2. Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
3. In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
4. Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.
All photo’s taken by me unless otherwise stated.
Here is another pork recipe by a recipezaar member that I tried last night. My hubby found it delicious, I thought it could have done with a little more liquid left after cooking to pour over pork.
The overall flavour was very good and it all worked really well together the pork came out very tender. I will definitely be making again but I think next time I will add a little more wine and perhaps some water.
I also only cooked at 190c instead of 200c and for less time, this is because I had a pork tenderloin of far less weight as it was only for 2. I served mine with twice baked parsnip mash and apricot glazed carrots. If you enjoyed this recipe or would like to see other recipes by this chef click http://www.recipezaar.com/32187
Ingredients
1 1/2-2 1/2 lbs pork tenderloins, butterflied 
2 lbs portabella mushrooms, sliced
1 tablespoon butter or olive oil
1/2 cup white wine
1/4 cup fresh cilantro leaves, chopped
2 cloves garlic, smashed,divided
salt and pepper
1/2 lb broccoli florets, chopped
1/4 lb Parmesan cheese, shaved about 1/8 inch thick
2 teaspoons butter or olive oil
Method
1. Lay out butterflied pork tenderloin, inside up. Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
2. Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
3. Dot with butter or sprinkle over olive oil.
4. Sprinkle with salt and pepper to taste.
5. Cover all with another layer of shaved Parmesan.
6. Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
7. In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
Sauce
1. Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
2. Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
3. Reduce heat and simmer about 5 minutes until slightly thickened.
4. Pour a quarter of the sauce over the roast.
5. Preheat oven to 400f degrees, cook roast uncovered for about 45 minutes.
6. Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
7. Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.
Garnish with sprigs of cilantro.
All photo’s taken by me unless otherwise stated.
