Feb 2015 - SMOKY MINCED PORK WITH
AUBERGINE, CORIANDER AND
4 smallish aubergines cut into 1 cm slices
4 tablespoon sunflower oil
chili finely chopped
6 cloves garlic, finely chopped
1 tablespoon green pepper
500 g minced pork
2 tablespoons palm sugar or muscovado sugar
8 tablespoons oyster sauce
100 ml chicken stock or water
onions – whites finely chopped. Cut into julienne
Fresh coriander leaves
Put a griddle pan on high heat and when smoking hot say, 5- 10 minutes,
arrange the aubergine slices in a single layer.
Reduce the heat to medium.
After a few minutes carefully lift one of the slices and if it is nicely
striped turn it over to griddle on the other side.
Repeat with all the slices
until nicely browned.
If you do not have a griddle, oil the aubergines lightly
and set under a hot grill to brown on both sides.
Transfer the aubergines
to a serving plate and keep warm.
Heat the oil in a wok over medium heat
and add the garlic, chilli and peppercorns, stir fry until fragrant.
the heat; add the minced pork and stir fry for 5 minutes or until browned.
Add the sugar, the fish and oyster sauces and cook for a minute.
off the heat, stir in the spring onions and stir well.
Taste and add salt
Arrange the prepared aubergines on the base of a serving
dish, spoon the minced pork over the top and scatter the coriander over
Serve with steamed rice.
FISH PASTRIES WITH ROUGH-PUFF PASTRY
Make the pastry ahead of time (overnight if possible but an hour or two
will do) and cook and cool the fish in advance too. Then assemble and cook
3 tablespoons of plain flour
300 ml full cream
200 g salmon or monkfish cut into bite sized cubes
plump cooked peeled prawns, drained
100 g brown crab meat
of chopped parsley or coriander or a good pinch of chili flakes
and freshly ground black pepper
250g ready-made rough puff pastry
Egg wash made with 1 egg and a little water
1 baking tray lightly oiled and lined with baking parchment
Pre-heat the oven to 200 fan assisted C 425
F gas 7.
Melt the butter over low heat, stir in the flour and continue to
stir until the roux starts to bubble. Cook for a minute or two then
add the warmed milk, stirring all the time, increase the heat to medium.
Simmer for 3 minutes, adding salt and pepper to taste and the parsley
or chilli flakes. Take off the heat.
Add the prepared salmon to the finished sauce and stir, then add
the peeled prawns and the crab. Stir carefully to mix in the fish
and leave to cool. Now roll the pastry.
Holding the rolling pin at either end and remembering not to put
any pressure over the pastry itself, roll the pastry, using light
strokes, into one large square measuring approximately 30 cm x 30
cm. Then either cut into 4 equal squares or using a saucer or small
plate, cut into 4 circles.
When cold divide the fish mixture into 4 equal quantities, spoon
into the centre of the pastry shapes and brush the edges with egg
wash or water. Do not be tempted to over fill. For squares: fold the
corners up and in over the filling, creating an “envelope” and
press the edges together to seal. For circles fold in half, keeping
the pastry up over the filling. Then press the edges together to seal.
Be careful not to push the pastry down on the filling as this will
cause the fish to squish out of the edges. Cut 2 or 3 Vs in the half
circles to allow the steam to escape. Brush the pastries with egg
Cook at 200C until the pastry is golden brown, say 20 – 25
minutes and the filling is bubbling. If the pastry browns too quickly
turn the heat down to 180.