Tag: pepper

thai stir fry

Red Pepper by JenOneill, on FlickrWell, we almost have a kitchen again, although there are still some shelves to do, and the very last bit of painting, and the floor to lay, so I’m not going to bore you all with any final pictures until it’s finished.

The freezer and the fridge have been fairly run down over the past couple of months, and a mega shop is in the offing, but I rummaged about in the freezer yesterday and found a lone pork steak which I thought would do for supper. There was also a bag of peppers looking a little forlorn. Later in the day, I asked Pete if he would like rice or pasta, and he said he’d prefer rice, so that dictated what I did.

I cut the pork into thin strips, and fried it in some groundnut oil, in a wok (oh – the joys of a proper wok ring!), then set it aside. Then chopped three small tired spring onions, and sliced a handful of left over mushrooms and a huge red pepper, hurled them in the wok and cooked them down, then cheated a bit. I keep jars of ginger, chilli, etc in the fridge for when tiredness strikes, so I used those, plus jarred garlic, lemon grass, and thai curry paste – added a teaspoon or so of each, then mixed up about 3/4 mug of powdered coconut milk (such a useful cupboard ingredient), and simmered it down to reduce.

It took as long, start to finish, as the rice, i.e. 26 minutes. And I had a glass of home made elderflower wine while I cooked it. I do like my new kitchen 🙂

pork with leek and peppers

The great freezer transfer disgorged a box of pork fillets, so I though I’d cook one last night.

I cut it into thin strips, and fried it up in some olive oil, then set it aside.  Then into the pan went a big knob of butter, a few sliced mushrooms, a yellow pepper deseeded and cut into strips, and two elderly leeks, chopped into rounds.  Fried them down a bit, while I rummaged in what’s left of the herb garden for some sage.

Finely chopped the sage and threw it in, together with about 3/4 of a mug of good apple juice.  I recommend you keep apple juice in your store cupboard – it makes a really nice change from stock or wine for cooking.

Seasoned with salt and black pepper, put a lid on it, and set it over a low heat.  I guess it had about 20 minutes in all, but the pork was well cooked before I got to this stage – I’m a bit paranoid about cooking pork well.

We had a bowl of cooked spuds in the fridge, which had been destined for an Easter fry up breakfast which never materialised.  So I cut them up, and fried them in olive oil and butter to go with the pork.


sausage, runner beans and stuff

sausage and runner beans

Using up: runner beans, sausages

Apologies for lack of posting – we have been camping for a few days in West Wales, and we should have taken an ark rather than a tent.

I brought back three fat butcher’s sausages, and this is what I did.

Drizzled the sossidge with a little olive oil, and set them in a tray in the oven at gas 6.

Headed, tailed and sliced up the runner beans that were ten days old {mea culpa], put them in a pan with cold water, brought to the boil, and simmered for 8 minutes.

Chopped up an onion and some garlic, removed some of the sausage-y oil from their pan, added a bit more to it, and sauteéd it in a pan.  Chopped sage and rosemary from the garden, and added to the pan.

Drained the green beans, and put in about 2/3rd of them – the rest will go into a wrap with some other bits for a lunch.  Looked at it all and decided it wasn’t quite right, so opened a jar of roast yellow peppers, cut up about half, and slung them in.

Cooked some macaroni, and while that was going on, cut the sausages into 1″ chunks and put them in the frying pan.

Then macaroni and cubed feta added, with a good grate of black pepper.  It really was *delicious*.