Archives for posts with tag: Pork

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One of my recent food discoveries has been the humble, but delicious, Lima Bean. I came across a recipe for pork sausages with white beans in Jane Price’s Dinner With Friends, which has some very fine recipes that bring restaurant fare to the home life and are relatively easy to make. It was the beans in the photograph that caught my eye, and so I decided to get some from my local wholefoods supplier, The Source, and give them a try. The beans require soaking for about 8 hours so a little advance planning is required, but they are well worth the effort. I was surprised by the delicate flavour and buttery texture of the beans, which married perfectly with the pork sausage. To add to their appeal, lima beans are an excellent source of iron and protein, and also have cholesterol lowering properties and the ability to stabilise blood sugar levels. I’m already thinking of other ways to use them, so stay tuned for more where these little gems come from.

Pork Sausages with Lima Beans + Thyme

350g dried white lima beans

6-8 pork sausages

1 white onion, finely chopped

1 bay leaf

1 green capsicum, finely chopped

1/4 teaspoon chilli flakes

1 teaspoon paprika

3/4 cup tomato passata

1/2 cup water

1 teaspoon cider vinegar

Soak the beans in cold water ahead of time for 8 hours or so. Drain and rinse, before placing them in a large saucepan with enough water to cover them by a couple of inches. Add the bay leaf, bring to the boil and then reduce the heat slightly and let them cook for 30 minutes or until they are soft. They should still retain a little bit of firmness, as you don’t want them to be too mushy. When cooked, drain the beans and remove the bay leaf.

Meanwhile, prick the sausages 5 or 6 times and lay in a separate pan. Add enough water to the pan to reach halfway up the sides of the sausages, then cook over a high heat until the water is reduced. At this point, let the sausages brown a little in the pan, then remove and set aside. Add the onion, capsicum and chilli flakes to the pan and cook over a low-medium heat for a few minutes until the onions are translucent and the capsicum has softened. Stir in the paprika, followed by the passata, cider vinegar and water. If you prefer the sauce to be a little thicker, just add less water. Bring the mixture to the boil, then reduce the heat and season to taste with salt and pepper. Slice the sausage and return to the pan with the other ingredients to heat for a minute or two.

To serve, divide the beans among your plates and place the sausage mixture over the top with a little fresh thyme and cracked pepper.

*Serves 4

(Adapted from Jane Price’s Pork Sausage with White Beans, in Dinner With Friends)

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This week I went to the Night Noodle Markets in Hyde Park, a Sydney Morning Herald Good Food month event taking place throughout October. As you can see, this is a popular event and it’s definitely a good idea to get in early if you want to avoid the long queues. Situated in the heart of Sydney’s CBD, it’s a great opportunity to catch up with friends after work but also well worth visiting even if you don’t work or study in the city. The market is a hub of activity and a foodie’s oasis. On the night we visited, it was a perfect Spring evening and a great opportunity to sit back and soak up the atmosphere and see the sun set over a busy city. Offering mostly modern asian street foods, there is plenty on offer to suit most tastes and the dishes are cheap enough to allow for sampling of various dishes. The best way to do the market is to get in early and with a group. This way you can find a table or a patch of grass (a picnic rug  will come in handy), split up and meet back at your spot. I sampled two dishes from the Longrain stall, a chicken, turmeric, coconut + basil noodle bowl, and a hot + sour pork noodle bowl, both of which were delicious. My noodle market trip has inspired me to try making San Choy Bau, and I think this is definitely going to become a staple in my kitchen..it’s easy, healthy and most importantly, delicious! The best thing about it is you can use the basic recipe below and be creative with variations of your own. I bought some water chestnuts to put in mine but discovered that I don’t own a can opener so used mushrooms instead and was quite happy with the result. How I have managed to get away with not even realising I don’t own a can opener until now, beats me!

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Pork San Choy Bau

350g minced pork

1 clove crushed garlic

2 tsp fresh grated ginger

1/2 long red chilli, fresh and finely chopped

1 tbsp sunflower oil

1 tbsp fish sauce

2 tbsp oyster sauce

1/4 cup spring onions, finely sliced

100g button mushrooms, finely chopped

1/4 cup fresh coriander, finely chopped

8-10 iceberg lettuce leaves, rinsed and patted dry

Sliced lemon pieces, to serve

Fry the garlic, chilli and ginger in the sunflower oil for 1-2 minutes. Add the pork mince and stir until cooked, then add in the mushrooms, spring onions and coriander. Stir for about 1-2 mins, then add in the fish sauce and oyster sauce and stir until heated through the mixture. Remove from the heat and rest for a minute or so, then scoop portions of the mixture into your lettuce cups, as shown above. Serve with fresh lemon slices and enjoy, no eating utensils required! Simply fold the lettuce leaves around the mixture and you have a delicious parcel of goodness ready to devour. It might help to keep a few lettuce leaves on hand so you can double wrap the parcels for extra strength and to keep the insides in.

*Serves 4 as an entree, 2 as a main