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I Have a few recipes to post and I hope to get caught up over the weekend. My son has his school fete on this weekend so yesterday I was busy baking cakes all day and had no time for anything else. I am going to post a recipe by a recipezaar member that I made a few nights ago it was very good. I had some left over fried rice (You can find the recipe for that under marinated pork tenderloin with fried rice.) I had chicken breasts in the freezer, so I looked for a recipe to go with them, I have my own but wanted to try something new.
This was a quick, easy no fuss mid week meal that was delicious it got thumbs up all round the table. My son wanted me to give it a 5 star rating on my review, but I only gave it 4, as I reserve 5 for outstanding recipes. But it is very good, one where you would usually have the ingredients on hand and is on the table in minutes. If you like the recipe below and would like to see other recipes by this chef please click here.
Ingredients
4 Boneless skinless chicken breast halves
2 Tablespoons butter
1 Cup teriyaki sauce
1/2 Cup water
1/2 Cup orange marmalade
1/2 Teaspoon minced garlic (I used 1 teaspoon)
1/2 Tablespoon sugar
Method
1. In a large skillet, brown chicken on both sides in butter.
2. Combine the teriyaki sauce, water, marmalade, and garlic in a bowl; pour over chicken.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10-15 minutes or until the juices run clear on the chicken.
All photo’s taken by me unless otherwise stated.
I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven’t made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum
Ingredients
Marinade
2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce
Fried Rice
11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar
Method
1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.
2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.
3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.
For the Rice
1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min’s until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.
Place Rice in bowls lay sliced pork over the top and serve immediately.
4-5 Servings
Review by a recipezaar member
5 Stars
“I had 2 tenderloins so I tried 2 different recipes. Hands down the wonderfully intense flavours of this recipe won over our tastebuds (and left the other tenderloin recipe tasting VERY bland – a balsamic marinade, Pork Tenderloin W/ Balsamic Marinade). Excellent, yummy and a perfect balance of flavours when followed exactly! Easy to prepare with ingredients already in my kitchen. It only marinated for 7 hours but the result was “exceptional,” according to my husband; a non pork eater until recently. I didn’t make the fried rice but I will be sure to next time! Can only say that for anyone watching sodium intake…this recipe is NOT for you!! ”
All photo’s taken by me unless otherwise stated.
