Monday, January 26, 2015

Thai Pork Larb Recipe

Thai Pork Larb
I first heard of pork larb while watching My Kitchen Rules (New Zealand). The judges, two well known chefs, kept talking about how delicious it was. So I thought if they say its delicious, it must be delicious. 

For some unknown reason, larb does not appear on restaurant menu’s. I never saw it until I visited a Thai restaurant in Germany. I had to order it, and then I had to make it at home. Because it was delicious, and easy to prepare.

Adopted from BBC

200g/7oz lean pork mince
1 red pepper, seeds removed, thinly sliced
1 small bunch coriander, chopped
1 small handful mint leaves, chopped
6 spring onions, finely sliced
1 small red onion, thinly sliced
2 red chillies, finely chopped
2 limes, juice only
1 clove garlic, minced
4 tablespoon Thai fish sauce (nam pla)
1-2 tablespoon Thai sweet chilli sauce
Pinch palm sugar or caster sugar
1 tablespoon vegetable oil
20grams finely chopped roasted peanuts (optional)
Lettuce leaves

1.      Heat the vegetable oil in a large pan over a medium-high heat. Fry the mince with the red pepper and half of the red onion for about five minutes or until the pork is cooked through and browned in places. Drain off any excess liquid and set aside.
2.      In a large bowl, combine all of the remaining ingredients, apart from the peanuts, then add the hot pork and stir to combine. Taste the mixture and add more fish sauce or palm sugar, to taste.
3.      Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.

Thai Pork Larb

Wednesday, January 7, 2015

Cheesy Filo Sausage Roll Recipe

Cheesy Filo Sausage Roll

Sausage rolls are generally made with puff pastry. This was my first time trying a filo sausage roll, and I am quite pleased with the result. I am not sure whether I prefer the puff or filo version, they are both good in their own special ways. Assembling the filo version takes a bit more effort. The sheets need to be brushed with butter, and rolled with care since these things are quite fragile. The filo version has lower fat content, which means you can eat more without feeling guilty.

The filling is quite versatile. You can add pretty much anything that makes sense. For a flavor boost, substitute some of the mince with bacon. To add some carrots or other veges to healthify it. I think you can also add some finely diced tofu and it won’t be noticable.

You can make extra and freeze it. Bake it from frozen, no need to defrost. 

Cheesy Filo Sausage Roll

300g beef or pork mince
½ cup dried breadcrumbs
½ cup milk
3 cloves garlic
½ small onion, finely diced
½ teaspoon mixed herbs
30 -40 grams cheese, ½ cm cubed (or shredded, but I prefer chunky bits of cheese)
Salt and pepper to taste
8 sheets filo pastry
Melted butter

1.      Mix breadcrumbs and milk in a bowl and set aside for 2 minutes
2.      In a bowl, combine the rest of the ingredients except filo and butter.  Season with salt and pepper
3.      Lightly brush the filo pastry with butter and lay them on top of each other. Place the meat mixture in a log shape at one end of the filo pastry. Tightly roll the filo dough
4.      Baked on a lined baking tray at 200°C/390°F for about 20 minutes. The outer part should be golden brown and delicious. Rest for 5 minutes before eating, if possible!

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