Final reminder: Teyla Thing-A-Thon sign-ups end this Sunday!
So far, there's 12 sign-ups.
( that's pretty good considering this is Teyla )
So far, there's 12 sign-ups.
( that's pretty good considering this is Teyla )
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June 18th, 2011
So, I need a cooking icon.
Tonight's menu was:
- Balinese Roast Pork
- Swede and Parsnip mash with Maple Bacon Crust, and
- Garlic Broccoli.
In spite of the 3 hours of prepping and cooking it took (mostly because of the timing of everything) I believe I can safely say it was a hit.
We forgot to take photos, so no food porn tonight.
The Balinese Pork was mostly the stuffing: shallots, garlic, ginger, galangal, lemongrass, chilli, tumeric, salt, and pepper. It should have had something called salam leaves and kencur powder - Indonesian ingredients, but I couldn't find those. And the kaffir lime leaves should have gone into the pork with the stuffing...but I forgot about them until after the joint was in the oven, so they went under the joint when I opened the oven to lower the temp.
I think you could make a freezable paste from the stuffing mix - it had lots of flavour and would go pretty well with any white meat, including chicken and fish.
Swede and Parsnip mash was actually pretty simple - boil, mash with egg, butter, salt, and pepper; mix together crispy bacon bits, sourdough crumbs, thyme, maple syrup, and olive oil; put mash in dish, cover with bacon and maple mix; bake - although I think that I'll use the foodprocessor to more evenly break up the breadcrumbs next time.
The sweetness of the Mash Crust was a nice balance for the sharp spices of the pork-and-stuffing, and both the pork and the mash were offset by the simplicity of the garlic broccoli (a staple among my mealtime vegies).
Black sticky rice and red bean with coconut cream for dessert.
I'm a little sorry that I didn't invite anyone around for dinner as I initially planned, so it was just the sistren, the Parentals, my mum's best friend from forever and ago, and I.
Maybe next time. :)
Tonight's menu was:
- Balinese Roast Pork
- Swede and Parsnip mash with Maple Bacon Crust, and
- Garlic Broccoli.
In spite of the 3 hours of prepping and cooking it took (mostly because of the timing of everything) I believe I can safely say it was a hit.
We forgot to take photos, so no food porn tonight.
The Balinese Pork was mostly the stuffing: shallots, garlic, ginger, galangal, lemongrass, chilli, tumeric, salt, and pepper. It should have had something called salam leaves and kencur powder - Indonesian ingredients, but I couldn't find those. And the kaffir lime leaves should have gone into the pork with the stuffing...but I forgot about them until after the joint was in the oven, so they went under the joint when I opened the oven to lower the temp.
I think you could make a freezable paste from the stuffing mix - it had lots of flavour and would go pretty well with any white meat, including chicken and fish.
Swede and Parsnip mash was actually pretty simple - boil, mash with egg, butter, salt, and pepper; mix together crispy bacon bits, sourdough crumbs, thyme, maple syrup, and olive oil; put mash in dish, cover with bacon and maple mix; bake - although I think that I'll use the foodprocessor to more evenly break up the breadcrumbs next time.
The sweetness of the Mash Crust was a nice balance for the sharp spices of the pork-and-stuffing, and both the pork and the mash were offset by the simplicity of the garlic broccoli (a staple among my mealtime vegies).
Black sticky rice and red bean with coconut cream for dessert.
I'm a little sorry that I didn't invite anyone around for dinner as I initially planned, so it was just the sistren, the Parentals, my mum's best friend from forever and ago, and I.
Maybe next time. :)
Tags: