What's for tea tonight? (#8)

[newme]

I'm not sure but I have a lot of pork mince to use up. Ideas? Have most spices/herbs tho also don't want to spend forever on it or I'd have the dumpling wrappers out yesterday and marinaded like I planned to.

 

[May Kasahara]

Dunno. I'm staying at a hotel, so hotel tea

Update: apparently I'm having venison carpaccio, seared salmon with fancy veg, and dark chocolate cherry tartlet.

 

[Voley]

Update: apparently I'm having venison carpaccio, seared salmon with fancy veg, and dark chocolate cherry tartlet.

I'm with you in spirit, May. I'm having a Bombay Bad Boy and a Coke Zero.

 

[Epona]

I'm not sure but I have a lot of pork mince to use up. Ideas? Have most spices/herbs tho also don't want to spend forever on it or I'd have the dumpling wrappers out yesterday and marinaded like I planned to.

UnderOpenSky shared this recipe for Szechuan mince a while ago, it's ideal for pork mince:

Ingredients

• • Pork or Turkey mince
  • Szechuan peppercorns
  • Black pepper
  • Garlic
  • Ginger
  • Chillis or Chilli flakes (or both)
  • 5 Spice (I don't like most supermarket stuff it's got to much star anise, so leave this out if you don't like that)
  • Stir Fry Veg (Pepper, onions, mushrooms etc)
  • Oyster Sauce
  • Hoisin Sauce
  • Dark & Light Soy
  • Fish Sauce (optional, it's kind of marmite and I can't imagine any dish cooked in Szechuan having this)
  • Chilli bean paste if you have it (definitely a Chinese supermarket ingredient)
  • Siracha or similar

Steps

1. • It's worth doing most of the prep before hand as it cooks so quickly. I normally stick my rice on when is I start preparing the veg.
   • I cook the veg and meat separately because even the big hob I've got doesn't kick out enough heat.
   • Stir fry the veg, even less then you might normally do..
   • Put them in a bowl out the way and wipe the wok
   • Add the ginger, garlic, whole Szechuan pepper corns and chilli's and cook briefly.
   • Add meat to pan. Put a pinch of 5 spice on and stir in as it cooks. If you've got an electric spice grinder or can be bothered to grind by hand, then I like to add freshly ground szechan peppers and black pepper for extra oomph. MSG if that's your thing.
   • When the meat is nicely browned add the veg back, I undercooked it in the first step as it will cook a bit more now.
   • Add the sauces. I tend to go quite heavy with the oyster and dark soy sauce. Hoisin gives a slight sweetness, but I don't use to much as my partner doesn't like sweet food, I like it as a contrast to the heat.
   • Serve and hopefully enjoy.

 

[newme]

UnderOpenSky shared this recipe for Szechuan mince a while ago, it's ideal for pork mince:

Ingredients

• • Pork or Turkey mince
  • Szechuan peppercorns
  • Black pepper
  • Garlic
  • Ginger
  • Chillis or Chilli flakes (or both)
  • 5 Spice (I don't like most supermarket stuff it's got to much star anise, so leave this out if you don't like that)
  • Stir Fry Veg (Pepper, onions, mushrooms etc)
  • Oyster Sauce
  • Hoisin Sauce
  • Dark & Light Soy
  • Fish Sauce (optional, it's kind of marmite and I can't imagine any dish cooked in Szechuan having this)
  • Chilli bean paste if you have it (definitely a Chinese supermarket ingredient)
  • Siracha or similar

Steps

1. • It's worth doing most of the prep before hand as it cooks so quickly. I normally stick my rice on when is I start preparing the veg.
   • I cook the veg and meat separately because even the big hob I've got doesn't kick out enough heat.
   • Stir fry the veg, even less then you might normally do..
   • Put them in a bowl out the way and wipe the wok
   • Add the ginger, garlic, whole Szechuan pepper corns and chilli's and cook briefly.
   • Add meat to pan. Put a pinch of 5 spice on and stir in as it cooks. If you've got an electric spice grinder or can be bothered to grind by hand, then I like to add freshly ground szechan peppers and black pepper for extra oomph. MSG if that's your thing.
   • When the meat is nicely browned add the veg back, I undercooked it in the first step as it will cook a bit more now.
   • Add the sauces. I tend to go quite heavy with the oyster and dark soy sauce. Hoisin gives a slight sweetness, but I don't use to much as my partner doesn't like sweet food, I like it as a contrast to the heat.
   • Serve and hopefully enjoy.

Got all of that but I think maybe for another week, I have no prep done. Kid turned up with focaccia and has left half so may do some huge pork burgers in that and some bits and pieces. Saved for later tho thanks both.

 

[mrsfran]

Dunno. I'm staying at a hotel, so hotel tea

Oooh how come?

 

[UnderOpenSky]

UnderOpenSky shared this recipe for Szechuan mince a while ago, it's ideal for pork mince:

Ingredients

• • Pork or Turkey mince
  • Szechuan peppercorns
  • Black pepper
  • Garlic
  • Ginger
  • Chillis or Chilli flakes (or both)
  • 5 Spice (I don't like most supermarket stuff it's got to much star anise, so leave this out if you don't like that)
  • Stir Fry Veg (Pepper, onions, mushrooms etc)
  • Oyster Sauce
  • Hoisin Sauce
  • Dark & Light Soy
  • Fish Sauce (optional, it's kind of marmite and I can't imagine any dish cooked in Szechuan having this)
  • Chilli bean paste if you have it (definitely a Chinese supermarket ingredient)
  • Siracha or similar

Steps

1. • It's worth doing most of the prep before hand as it cooks so quickly. I normally stick my rice on when is I start preparing the veg.
   • I cook the veg and meat separately because even the big hob I've got doesn't kick out enough heat.
   • Stir fry the veg, even less then you might normally do..
   • Put them in a bowl out the way and wipe the wok
   • Add the ginger, garlic, whole Szechuan pepper corns and chilli's and cook briefly.
   • Add meat to pan. Put a pinch of 5 spice on and stir in as it cooks. If you've got an electric spice grinder or can be bothered to grind by hand, then I like to add freshly ground szechan peppers and black pepper for extra oomph. MSG if that's your thing.
   • When the meat is nicely browned add the veg back, I undercooked it in the first step as it will cook a bit more now.
   • Add the sauces. I tend to go quite heavy with the oyster and dark soy sauce. Hoisin gives a slight sweetness, but I don't use to much as my partner doesn't like sweet food, I like it as a contrast to the heat.
   • Serve and hopefully enjoy.

That's cool you've saved it as I typed it. I had a variant tonight. I've had to make changes as I'm doing a silly low carb diet, but one of the joys is it's so flexible. Served it with air fried tofu and kale.

 

[Epona]

That's cool you've saved it as I typed it. I had a variant tonight. I've had to make changes as I'm doing a silly low carb diet, but one of the joys is it's so flexible. Served it with air fried tofu and kale.

I use the "Copy Me That" app as a browser extension, which synchs with the app on my phone so I can refer to it from my phone in the kitchen - so when anyone posts a recipe here that I like the look of, I can use a button on my browser toolbar to save the recipe to it, it finds the ingredients/method format and copies that, ignoring other posts or when used on recipe websites/blogs it can identify the recipe from the massive article involving the writer's life story and adverts
It's free to use, there is an upgraded version that has a few more features that can be purchased for a one-off payment, but the free version is all I've ever needed.

 

[UnderOpenSky]

I use the "Copy Me That" app as a browser extension, which synchs with the app on my phone so I can refer to it from my phone in the kitchen - so when anyone posts a recipe here that I like the look of, I can use a button on my browser toolbar to save the recipe to it, it finds the ingredients/method format and copies that, ignoring other posts or when used on recipe websites/blogs it can identify the recipe from the massive article involving the writer's life story and adverts
It's free to use, there is an upgraded version that has a few more features that can be purchased for a one-off payment, but the free version is all I've ever needed.

Oh you've mentioned this before and I meant to check it out and forgot. I use Paprika, which is similar, but doesn't have a browser extension, so that would be handy.

 

[May Kasahara]

Oooh how come?

Work jolly First one I've ever had, across a whole decade of working here God bless the public sector.