Pork Yuk Sung - Pork in Lettuce Leaves

Easy to make at home recipe for Pork Yuk Sung!  We had this a while ago in a Chinese restaurant and have been a fan of this dish ever since.  Some places add a few spoonfuls of plain boiled rice to the cooked pork mixture.

Pork Yuk Sung

I think this tastes as near to the dish that is served in restaurants as you can get. I served it as a starter to Kung Po Chicken.

Chicken Breast topped with Caramelized Onions and Cornish Cruncher Cheese

This is a 'Marks and Spencer' dish from their 'COOK' range which I have copied - Naughty me!

Sorry, I can not be too accurate with amounts, I forgot to weigh things as I went, but it mostly depends on your taste. Just use what you feel is necessary.

You will need:

2 Chicken Breast Fillets
A Good Dollop of Cream Cheese
Half an Onion - Chopped Finely
Some Grated Cornish Cruncher Extra Matured Cheddar Cheese (or any other strong Cheddar you fancy)
Zest of 1 lemon (not the end of the world if you don't have any - don't fuss)
How to do it:

Fry the onions over a low heat until they become golden and caramelized.
Put to one side to cool.
Using a Sharp knife, cut each chicken fillet along one edge being careful not to cut right in half, so that they open like a book.
Place one at a time in between some cling film and bash with something 'bashable'! (a mallet type thing). So that they are quite flattened.
This will make them a lot thinner so they will cook a lot quicker.
Pat dry with kitchen paper and season. I only used pepper, no salt because of the cheese.
Place onto a lightly oiled tray and spread the cream cheese over the top of them.
Now put the onions over the top and then grate the 'Cornish Cruncher' cheese (or whatever Cheddar you are using) on top followed by the lemon zest.
Bake in a pre-heated oven at 200C/400F/Gas 6 for about 25-30 minutes until the chicken is cooked through.
I did some potatoes roasted with red onions and bacon and also had did some green beans.
PS: Blogger is doing my head in today - it won't let me put spaces where I want to when starting a new sentence!!

Rosemary Crusted Pork Fillet with Goat's Cheese Dauphinoise Potatoes and Roasted Vegetables

Pre-heat the oven to 200C/400F/Gas6

Roll the pork fillet in flour and then in a beaten egg.
Now roll it into some breadcrumbs that have been seasoned with salt and pepper and a little freshly chopped rosemary.

Then drizzle the fillets with a little oil and roast in the oven until cooked right through. (approx 40 mins.

For the vegetables:

I roasted some vegetables - red and brown onions, red and yellow pepper's, aubergine (eggplant) and courgettes (zucchini) in oil and a little balsamic vinegar.
Season with salt and pepper to taste.

For the Goat's Cheese Dauphinoise :
I used 4 medium sized potatoes - peeled and sliced to about 1mm thick.
2 crushed garlic cloves - finely chopped
3 shallots - finely chopped
270ml double cream
50ml milk
25g butter
170g goats cheese - crumbled
And about a half handful of grated mozzarella that I had in the fridge and needed to use up!

What I did next:

Put the butter in a fry pan and fried the shallots and garlic over a low heat until soft.
I then stirred in the cream and milk then when it had heated through I added the sliced potatoes, then seasoned with salt and pepper.

After about 10 minutes on a low heat I transferred the potatoes to an oiled dish (one that can go into the oven).
I did one layer of potato mixture and a layer of goat's cheese. Finish off with the potato mixture and sprinkle the rest of the goat's cheese (and mozzarella if you happen to have any).

Cover the dish with foil and put it into the oven to cook for about 20 minutes before you put in the pork and the roasted vegetables. These potatoes will take about 1 hour in the oven in total.

After 20 minutes remove the foil so the potatoes go nice and brown on top.

I then put the pork and the potatoes on the middle shelf and the vegetables on the top - then swapped as necessary (to what was cooking quicker)!

After about 40 minutes the pork was cooked through so I removed it and let it rest before cutting with a sharp knife into slices.
By that time the rest of the dinner was ready to serve.

Grown ups Fish Finger Sandwich with Lemon Mayonnaise

Today I made some dough in the bread machine and made it into rolls (big ones) and baked them. I had one large beer battered cod fillet in the freezer.
A few weeks ago I'd had this in a local pub for lunch. They called it Grown ups Fish Finger Sandwich - it was yummy, I copied it!

I had never made mayonnaise before, but it turned out fine so I was pleased with myself.

Pan Fried King Scallops with Bacon..........

Here's what I did.

Pan fried some bacon, then when it was done I put the scallops in the same pan to fry in the bacon fat - there is no need to add anything else.
The scallops only take a minute or two each side. Remove and serve with the crispy bacon and the pan juices.
The saltiness of the bacon and the sweetness of the scallops, there is nothing quite like it!

Pan Fried Bacon, Halloumi Cheese and Balsamic Dressed Leaves......

We don't usually have a starter in the week before our dinner, but I went to Waitrose (a rather nice supermarket) today and saw some scallops.........I LOVE scallops and bacon.
But the husband does not. So I bought me some scallops and him some Halloumi cheese. I did say there was an overdose of cheese in this house today!
I pan fried the bacon until it was almost done then added the Halloumi cheese. The salad leaves I dressed in balsamic vinegar.

Some Good Things to Go On a Pizza

Sliced Red Onion, Sliced Tomatoes, Olives, Finely Chopped Chili Pepper, Sliced Peppers, Pepperoni, Buffalo Mozzarella, Grated Mozzarella Cheese

The pizza about to go into the oven.

This is a 'His and Her's' Pizza - the side with the olives and tomatoes is mine.
I build my half and he builds his!

Pot-roasted Chicken with a Sweet and Sour Sauce

Yet another Jamie Oliver recipe - This is a really tasty and colourful dish - once all the preparation has been done you can leave to cook on it's own.


2 kg Whole Chicken

Sea Salt and Black Pepper
A Handful of Fresh Parsley
4 inch Piece of Fresh Ginger Root - Grated with the skin left on
2 Red Peppers
2 Yellow Peppers

4 Red Onions
2 Red Chillies - medium hot ones

1 Fresh Pineapple

1 Teaspoon of Fennel Seeds

Olive Oil
2 Tablespoons of Sugar

6 Tablespoons Balsamic Vinegar

How to do it:

Preheat the oven 190c/375F/Gas5.

You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple. You will also need a food processor.

Crush the fennel seeds and put to one side. Chop the parley and put to one side.
Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
Grate the ginger - Leaving the skin on.

Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.

Peel the pineapple and cut into large chunks.

Cut the red onions and peppers into quarters and put into a cold casserole dish.
Add the chillies, pineapple and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.

Sprinkle with salt and pepper and give it a good stir to coat everything well.
Place the chicken on top and pat it with a little oil.

Cook in the middle of a pre-heated oven until the chicken is cooked - about 2 hours.

**Please note cooking time is APROX - please read the label on the chicken.

The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
When cooked, remove the chicken and drain the juices over the pan.

Remove the chicken from the bone and put onto serving plates. Now remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.

Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.

Blend for just a few seconds to make a lovely sauce.
Pour over the sauce over the chicken and serve with plain boiled rice.

Camembert Baked in its Box With Garlic

Sticky, gooey, melty cheese that oozes in it's box.
All that's needed are a few gherkins, some baby new potatoes or some nice crusty bread for dunking. 
You will need:

250g Camembert Cheese in it's wooden box
1/2 Clove Garlic
1/2 teaspoon White Wine

How to do it:
Preheat the oven to 200C/400F/Gas 6
Chop the garlic very finely. Remove the cheese from it's box - take off the wrapping then put the cheese back in the box.
Make about 6 tiny holes in the top rind of the cheese and drizzle the wine into them. Sprinkle the garlic on top.
Put the lid back on the box and bake in the oven for about 20 to 25 minutes, until hot and bubbling.
Serve the melted cheese in it's box, dipping in some gherkins or just some nice fresh crusty bread. 

I've posted a slightly different version which can be seen here.


Lemon Pickle - Jamie Oliver

An excellent pickle for serving with curry from Jamie Oliver's book 'Happy Days with the Naked Chef'

**If you're looking for the lemon pickle from Jamie's 30 Minute Meals, it can be found in my post here.

I used 'Barts' dried curry leaves.

You will need:
2 Teaspoons Mustard Seeds

2 Tablespoons Olive Oil

A Few Dried Curry leaves - broken
1 Teaspoon Yellow Mung Dal
1 Teaspoon Chilli Powder
4 Tablespoons White Wine Vinegar

2 Lemons

Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.

Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
Lower the heat and cook until brown, then add the vinegar.

This bit is important! - Cook until the dal is soft - test one as they will be really hard if not cooked through.
Stir in the lemon, cook for a bit and then remove from the heat and allow to cool. This can be stored in the fridge for a few days if you wish.

Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad.
You can use any salad leaves that you like. The pancetta must be thinly sliced.


1 Loaf of Ciabatta
Extra Virgin Olive Oil
1 Clove of Garlic
Sea salt and Black Pepper to Taste
12 Sliced of Pancetta
Juice of 1 Lemon
4 Large Eggs
3 Handfuls of Rocket
1 Lettuce (Oak leaf lettuce looks nice)
100 g Parmesan Cheese


Preheat the oven to 200°C/400°F/Gas6.

Leave the eggs in their shells at this point (you will need to poach them later on).
Shave the Parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.

Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces. Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning. Bake for 10 minutes until the bread is crisp.

Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.

Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.

In a large bowl, toss the salad leaves, pancetta, bread and the dressing together. Divide between 4 plates.

When the pan is simmering, gently crack the 4 eggs into the simmering water to poach. Simmer for 4 minutes if you like a soft egg, or to your liking.

Place an egg on top of each salad and add the Parmesan shavings.
Serve straight away - Don't let the eggs get cold!


Roasted Chicken, Chorizo and Potatoes Jamie Oliver Recipe

Today I fancy making this Jamie Oliver recipe. He calls it 'Super Tasty Spanish Roast Chicken'.

I've made it a couple of times before and it is so nice and easy to make but more importantly it looks good and it is very tasty.  He's book mentions one beaten egg - but where?? why??
Bit of a printing error me thinks!


Spicy Chicken and Vegetable Pasta Bake

Spicy tomato sauce with aubergine, red and yellow peppers, red onion and pasta. Topped with Gruyere cheese and grated mozzarella and baked in the oven.

Spicy Chicken and Vegetable Pasta Bake

And a salad of leaves, red onion, tomato, cucumber, olives and feta cheese.

Print Recipe

Vegetable oil
2 Chicken Breast Fillets, slice then put to one side.
2 Red Onions
1 Aubergine
1 Red Bell Pepper
1 Yellow Bell Pepper
750ml Jar of Crushed Tomatoes with Garlic (available from almost any supermarket)
Grated Cheese of Your Choice.
You can add whatever else you like - this is all I had in the fridge at the time.

Cut all the vegetables and onions into bite size chunks.  Brown the onions in a little oil in large frying pan until they started to soften. Then add the peppers and fry until they soften a little.

Now add the aubergine to the pan. When that has began to soften, remove all the vegetables from the pan and put to one side.

Add the sliced chicken breast - you might need a little more oil at this stage. Brown the chicken a little, until it's almost cooked through, then put the vegetables back in.
Now pour half of the jar of crushed tomato and garlic sauce. 

Don't pour the whole jar in at once as you don't want this mixture to be too wet or it won't be nice. I ended up using very nearly all of it. The amount you need will depend on how much veg you have used. Season with a little salt and pepper to taste.

I then added 2 tablespoons of Turkish Red Pepper Sauce for the spiciness but you can add chili powder or dried chili flakes, or whatever you fancy.

Cook on a low heat until the chicken is cooked right through. Then transfer to a non stick dish that can go into the oven. I topped mine with grated Gruyere cheese and grated mozzarella and baked in the oven. You can use whatever cheese you fancy.

Cover with foil and bake for about 30 minutes on 180C /350F / Gas 4
Then remove the foil and turn the oven up to 200C / 400F / Gas 6 For approx 15 minutes - or until piping hot.

Turkish Red Pepper Sauce

I'll be using this next week in a recipe for Aubergines stuffed with spicy tomato and onions. This makes about 175ml (so half everything if you want to make less).

Turkish Red Pepper Sauce

4 red capsicum
4 red chillies (medium heat)

40 ml water

1 teaspoon salt

1 teaspoon sugar

20 ml olive oil

Cut the capsicums into large chunks, discarding the seed core.

Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.

Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.
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