Archive for » January 4th, 2008«
This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.
Ingredients
1 Tablespoon sesame oil
1 Medium brown onion, finely chopped
3 Cloves garlic, crushed
350g Pork mince
300g Veal mince
50ml Soy sauce (low sodium works best with this but regular is fine)
1/4 Cup oyster sauce
1/4 Cup hoisin sauce
1 Red capsicum, finely chopped
300g Bean sprouts
4 Green onions sliced
1 Tablespoon toasted sesame seeds
8 Large iceberg lettuce leaves
Method
1. Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
2. Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min’s.
3. Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
4. Divide lettuce leaves among plates and spoon pork mixture into leaves.
Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.
Serves 4
All photo’s taken by me unless otherwise stated.
Ingredients
16 French trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
2 Tablespoons french mustard
1 3/4 Tablespoons black pepper
1 Tablespoon Worcestershire sauce
2 Tablespoons brandy
1/2 Cup milk
2 1/2-3 Tablespoons cream
1 1/2 Tablespoons chopped chives
Method
1. Season chops with black pepper both sides about 3/4 Tablespoon (If you don’t use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
2. Cook chops either under the grill, BBQ or pan fry until desired doneness.
For The Sauce
1. In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
Serve sauce over chops and sprinkle with chopped chives.
All Photo’s taken by me unless otherwise stated.
