Honey Chilli Pork

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time to share with you a recipe from the new Pinch of Nom Quick & Easy recipe book, today's dish is Honey Chilli Pork from the Fakeaway chapter, this recipe is a slow cooker dish, but can also be cooked in the oven too.

Let's get cooking!

Ingredients:

2 tbsp clear honey

1/2 tsp dried chilli flakes

1 chicken stock cube, crumbled

3 tbsp reduced-salt dark soy sauce

1 1/2 tsp garlic granules

1/2 tsp ground ginger

juice of 1 lime

low-calorie cooking spray

550g pork tenderloin fillet

4 spring onions, trimmed and sliced

1/4 red chilli, thinly sliced

In a small bowl, mix together the honey, chilli flakes, stock cube, soy sauce, garlic granules, ginger, lime juice and 2 tbsp of water.

Spray your slow cooker pot with the low-calorie cooking spray.

Next place the pork in the bottom of the slow cooker and then pour over the sauce mixture.

Cover the slow cooker with the lid and turn onto the low setting and cook for 2 1/2 - 3 hours.

Turn the pork over half way through the cooking time and replace the lid, don't life the lid any more than this as every time the lid is removed it will lengthen the cooking time by 30 minutes.

Remove the pork from the slow cooker and wrap it in tin foil to keep warm.

Pour the sauce from the slow cooker into a small pan and add the spring onions. Place the saucepan over a medium heat and simmer uncovered, for around 10 minutes, until the sauce has reduced slightly.

Slice the pork into slices and place on a serving dish, pour the source over the pork and serve.

Serve with rice and if you wish to with with extra sliced spring onions and sliced chilli on the side.

Every time we have a takeaway, I always wash and keep the tubs for future use, as you can see they also come in handy when eating fakeaway's as it can help to feel like we're treating ourselves, while not spending a fortune on ordering and having a dish that is a little healthier and better to what you could be ordering.

This dish for me went down a treat, while it had a little bit of a kick, the flavours were delicious, even Skye seemed to enjoy it, which surprised me as I didn't think she'd like it, but nothing was left on her plate by the time she had finished eating.

It's a really easy and simple recipe to follow, and can be left on it's own to cook, I'll happily cook this again as I know both myself and Skye really enjoyed it.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Honey & Herb Lamb

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

I think my resolution for next year will be to do more cooking (and baking) posts as to say it's part of my main posts on my blog, I've not really done much this year, I think my main goal is to do at lease 2 cooking posts a month (as well as 2 baking posts a month). Today's cooking post is something I've never cooked before and it's not something I tend to eat either at home or when out, so I thought I'd give lamb a try.
Shall we get cooking?

Ingredients:
1.4 kg shoulder of lamb, trimmed
1/2 bunch thyme, leaves only
Handful dried camomile (4 camomile teabags)
4 sprigs rosemary, leaves only
12 sage leaves, roughly chopped
Salt and ground black pepper
1 lemon, juiced
1 tbsp clear honey
2 tbsp olive oil
125 ml water

Start off by preheating your oven to 200C/400F/Gas 6.

Next with a sharp knife, score the skin and fat of the lamb shoulder, but not into the meat, making a crosshatch pattern. Thankfully mine was already scored ready for me to cook.

Next mix the camomile, thyme, rosemary, sage and oregano in a bowl, then season with salt and black pepper.

Next Press a handful of the herb mixture into the lamb skin, rubbing it all over.

Next sprinkle some of the herb mixture in a casserole dish then place the lamb on top of it and drizzle the lemon juice over the lamb before sprinkling any remaining herb mixture.

Next drizzle the honey and olive oil over the top.

Next pour the water into the casserole dish then put the lid on.

Place in the oven and cook for 2 1/2 hours. Check the dish after an hour, if the water has evaporated, add some more to maintain the dish moisture. My lamb joint was only 400 g so I only cooked it for around 50 minutes.

After 2 1/2 hours of cooking, remove from the oven and let it rest for 4-5 minutes.

Lastly to serve, pull large pieces of of lamb away from the bone, place on your plate and drizzle the meat with any meat juices remaining from the casserole dish. 

Serve with any vegetables of your choice, I served mine with mashed potatoes, carrots, broccoli, peas, sprouts and Yorkshire puddings.

I was really nervous that I wouldn't like this recipe as I can't remember the last time that I had lamb but was pleasantly surprised with how much I enjoyed it. I'll definitely be cooking this again and possibly for more people, I loved the flavours on the lamb. I got this recipe from my diary so I can't add a link for you this time but all the ingredients and directions are as in my diary, I just had to modify my own recipe to fit with the size of the lamb joint that I had.
I really recommend giving this recipe a try if you enjoy lamb during the week or as part of your Sunday lunch.

See you soon!

안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye