Red Curry Pork with Apple

This again is quite a quick dish to throw together, another one that can be on the table in about 35 Min's with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3 Tablespoons peanut oil
800g Pork fillets, sliced thinly
5 Tablespoons red curry paste, or to your taste (I used Thai kitchen brand)
1 Medium onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
300ml Coconut milk
200ml Coconut cream
50ml Water
1 Teaspoon chicken stock granuels
2 Medium apples, peeled and sliced thinly
2 Teaspoons lime juice
1 Teaspoon fish sauce
400g Baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 Cup Thai basil, chopped coarsely

Method

1. Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.

2. Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.

3. Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.

4. Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
About 5 Min's before the end add bok choy.

5. Remove from heat and stir in basil.

Serve over rice or bean sprouts for lower carb version

All photos taken by me unless otherwise stated.

Ocean Trout/ Salmon with Lime and Lemon Grass Hollandaise

This is a wonderful super quick, healthy meal (well I suppose the hollandaise is not the best but the fish is:) ) I must say I prefer this with salmon as I find trout quite full of fine bones, when I went to the supermarket to get the fish for this recipe, trout happened to be on special, so take your pick. This is a very different tasting hollandaise quite more citrusy than regular, I enjoy it but I know that it would not be everyones taste. If you are not used to cooking with these ingredients, please try, but just know they are quite different in taste, people that do cook with them will know what I mean. I think this hollandaise adds a wonderful twist on traditional and I love the citrus flavours paired with the fish, I served mine over spinach, but you can serve it with wild rice or any vegetable you choose.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10cm Stick fresh lemon grass. chopped finely
3 Fresh kaffir lime leaves, shrdded thinly
2 Limes, zest and juice of
3 Egg yolk
200g Unsalted butter. melted
3 Fresh kaffir lime leaves, chopped finely
4 Trout or Salmon fillets

Method

Hollandaise

1. Combine lemon grass, shredded lime leaves, rind and juice in a saucepan, bring to the boil, reduce heat simmer, uncovered, until liquid is reduced to 1 Tablespoon.

2. Strain through a fine sieve into a medium heatproof bowl, cool 10 Min's, discard solids.

3. Set bowl over saucepan of simmering water, do not allow water to touch the base of the bowl, add egg yolk to juice mixture, whisk over heat until thickened.

4. Remove bowl from heat, gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened. (If sauce is too thick a tablespoon of hot water can be added.) stir in finely chopped kaffir lime leaves.

5. Meanwhile, cook the fish on a heated oiled grill or fry pan until cooked as desired, serve with hollandaise. I prefer to cook my fish skin side down first and really get a nice crisp skin on it.

All Photos taken by me unless otherwise stated.