Monday, April 6, 2015

Szechuan Style Pulled Pork


This is my take on a Szechuan dish.

Begin with two sliced brown onions
Two thinly cut carrots
Two thinly sliced red capsicum  
Place the pork atop of these 
Season with salt and pepper and 2 tbs of freshly ground Szechuan pepper
Add 4 tbs of chilli bean paste
Two cups of water

Cook on low for 8 hours and pull pork apart 

Serve with rice and vegetables
 


Brenda's Vege Surprise

This is a vegan stew at Brenda's request.

Dice two brown onions and brown in oil
Add 2 sliced red capsicum
Break down a cauliflower into florets and add
Cut into chunks 4 eggplants and add
Sprinkle liberally with vegeatable stock and pepper (no salt as powdered stock is high in salt)
Cover with water and simmer

Serve with crusty bread


Chicken Stew

This recipe was a way of using a frozen chicken I had in the freezer for too long.

Thaw the chicken in advance and break into pieces.
Place a base of diced carrot, eggplant, red peppers and tomato in the bottom of the slow cooker
Place the chicken pieces on top
Season with salt and pepper, oregano and basil
Add water till chicken just covered

Cook on low for 8 hours

Serve with crusty bread and freshly ground black pepper.