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Chinese Style Bacon Chops

Chinese Style Bacon Chops

Bacon Chops are an infrequent visitor to our plate, mostly because Sue isn’t keen really. But at 0.75p for two good sized boneless chops in the discounts they were bound to come home with me really.

So Sue went a bit “Chefy”!

Ingredients:-

2 Boneless Bacon Chops
1/5 of a Red Cabbage, sliced
1/2 Spring Green Cabbage, sliced
2 Potatoes, cubed and blanched
½ a large Onion, sliced
2 cloves of Garlic, grated
Soy Sauce
Mixed Herbs
Black Pepper
OilIngredients:-

Method:-

(1) Mix Soy Sauce, Black Pepper and Garlic to make a marinade and pop your Bacon Chops in it.
(2) Mix Oil and Mixed Herbs with your cubed potatoes and lay on a baking try.
(3) Add Oil and Soy Sauce to a Wok or large frying pan.
(4) Put the Plum Sauce ingredients (See below) in a saucepan on a low heat. Stir occasionally.
(5) Heat the over to 180c and put the cubed Potatoes in.
(6) After 20 minutes heat your Wok / Frying pan and start by gently frying the Onion and Garlic.
(7) In a separate pan sear the Bacon chops in a little oil on both sides.
(8) Transfer the Bacon chops to the oven.
(9) Add the Cabbage to the Onion and Garlic and stir in the remaining marinade.
(10) Add the Mixed Herbs and Black Pepper.
(11) Press the Plum Sauce through a sieve to separate the skins and stones.
(12) Cut the chops in to generous strips.
(13) Plate the fried Cabbage first, with the Bacon over the top and dress with Plum Sauce.
(14) Add the Cubed Potatoes to both sides of the plate and you’re good to go!

Plum Sauce ingredients:-

300g of frozen foraged Plums ( A punnet of red supermarket Plums will do the trick!)
1 tbsp Soy Sauce
1 tbsp Sugar

We’ve been growing micro salad which we scattered on top just to be a bit flash!
 

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Turkey Parmigiana with roasted Hazelnuts

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Category: Recipes

Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

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