egg-fried rice with pork and vegetables

Fried rice is a great dish to have in your repertoire. You can easily turn all sorts of left overs into another meal. Once you've mastered the basic principles you can vary the vegetables, seasoning and chosen protein with ease. Following this method the key to success is cutting your veg up to a suitably small size so that it cooks quickly, preparing everything before you get started and keeping your wok on full heat while you're cooking. 

Ingredients Serves 2-3

200g (uncooked) long grain rice

3 eggs, beaten

1 1/2 cups of cooked meat - I used the left overs from my slow-cooked crispy chinese pork belly

1 stick of celery, finely sliced

3 small carrots, halved lengthways then finely sliced

1 red pepper, finely sliced

1 cup of frozen peas

3 cloves of garlic, sliced

small piece of ginger, finely sliced

2 green chillies, chopped (optional)

2 spring onions, sliced

1 tbsp vegetable oil

Soy sauce/fish sauce/chilli oil or whatever you fancy to serve

1. Cook the rice: Use what ever method you like but this always works for me. Boil the kettle. Put the rice in a saucepan then add the freshly boiled water to the rice so that it comes to a centimetre above the rice. Put the lid on the pan then boil rapidly on a high heat for exactly 5 minutes. Once the time has passed, turn off the heat then leave the rice until you're ready to use it. Don't lift the lid and make sure you leave it for at least 10 minutes as it needs to finish cooking.
2. Stir-fry: Make sure you've got everything to hand now as things are going to move pretty fast. The key to success here is being ready to go. Put a large wok on the highest heat you have and get it smoking hot. Add the oil then swirl it around to coat the lower third of the wok. Add the beaten egg swirl around then once it is bubbling round the edges start to stir it around.
3. Add the meat, ginger, garlic and chilli if using. Stir for a couple of minutes until the garlic starts to go crispy and brown round the edges. 
4. Add the remaining vegetables then continue to keep things moving for a couple more minutes and the vegetables are starting to cook through then add in the rice. Continue to cook and stir for another 3-5 minutes until everything is cooked through and well combined. Add the chopped spring onions then serve. Add some soy sauce or chilli oil if you want some extra flavour. 

slow-cooked crispy chinese pork belly

I love pork belly. It's a great cut of meat with lots of flavour and is also one of the cheapest you can get.  I love it so much we're even serving it at my upcoming wedding. This recipe uses Chinese flavours to complement the richness of the meat and is great served with simple stir-fried greens and some steamed rice. There are no complicated techniques here or hard to find ingredients but you do need the time to allow the marinade to work and for the pork to slow cook.

Ingredients
1kg (approx) bone-in pork belly with the skin scored (you can use boned instead if you prefer)
1 onion cut into large slices
2 carrots peeled and cut into 2 or 3 pieces
2 sticks of celery cut into 2 or 3 large pieces
100/200ml cold water depending on method
Marinade:
1/2 tsp ground white pepper
1 tsp chinese 5 spice powder
3 cloves garlic, finely minced/grated
thumb sized piece fresh, peeled ginger minced/grated
1 tbsp vegetable oil
1 stick lemongrass
2 dried red chillies, finely chopped

STEP 1 - Marinade

1. Make sure the meat is completely dry and pat away any excess moisture with kitchen paper.
2. Mix together the marinade ingredients then spread evenly over the flesh side of the pork belly, working it into the meat.
3. Place the meat into a sealable plastic food bag. Bruise the lemon grass with the back of a knife or rolling pin then add to the bag with the meat. 
4. Put the pork belly in the fridge making sure it is safely away from cooked food and that no juices will drip from the meat then leave for at least a couple of hours or overnight to allow the flavours to develop.

STEP 2 - Slow cooking

Slowcooker Method

1. Put the onion, carrots and celery in the bottom of the slow cooker put the pork belly, skin side up, on top of the veg and pour in 100mls of water.
2. Put the lid on the slow cooker then cook the pork belly for around 6-8 hours on medium. You may need to adjust the cooking times depending on your slow cooker model.

Oven Method

1. Preheat the oven to 150C. Put the veg in the base of a roasting pan or casserole dish and then place the meat on top with the skin facing upwards. Pour in 200ml water then cover over the pan with either foil or the lid if you have one. 
2. Put the meat in the oven and cook for around 3 hours or until you can insert the blunt end of a spoon all the way through the meat.

STEP 3 - Crisping up

1. Once the meat has cooked using your chosen method you can either continue with the whole piece of belly and cut to serve later or cut into portions now. If you decide to portion it before crisping make sure you allow it to cool enough so that you can handle it. As you can see from the pictures I decided to keep the piece whole. I enjoy cutting through the crispy crackling when I serve it. 
2. Preheat the oven to 200C then transfer pork to a roasting pan then put in the oven to finish off for about 30 minutes or until you've got a nice crispy crackling top.
3. Serve with stir-fried broccoli, pak choi or similar and some steamed rice. 

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 

blue cheese meatloaf

This is a great comfort food recipe, easy to put together and perfect for a family weekend dinner. The resulting meatloaf has a subtle blue cheese flavour and is perfectly moist. The polenta helps to firm up the texture of the loaf so that excess moisture is soaked up and makes for easier slicing. If you don't have any you can always experiment with oatmeal or breadbrumbs. If you have any left overs you could always make yourself a meatloaf sandwich using the kaiser rolls.



Ingredients
700g lean mince (I used 50/50 pork and beef)
1 medium onion, finely diced
2 sticks of celery, finely diced
100g blue cheese
1 tsp fennel seeds, lightly ground if you like
1 tsp dried rosemary
freshly ground black pepper
1 egg
70g cornmeal/polenta

1. Preheat oven to 150C (fan oven). 
2. In a large bowl mix all the ingredients together until thoroughly combined but take care not to over mix otherwise you'll end up with a tough meatloaf. Place the mixture in a 1lb loaf tin, cover loosely with foil then bake in the oven for around 1 hour 30 minutes. About 30 minutes before the end of the time, remove the foil lid, carefully drain off the excess fat and return to the oven to colour up.
3. Once the meat loaf is cooked remove from the oven, turn out on to a serving plate and slice up ready to serve. I served mine without any additional sauce or gravy but with butter bean and potato mash and slow cooker red cabbage as sides. Feel free to add a sauce if you like though. 

greek fish - ryba po grecku

This is definitely one of my most favourite Polish dishes. As far as I know any actual connections of this recipe with Greece are minimal and long ago forgotten. It is most often served at Christmas eve as part of Wigilia but my family happily eat this any time of year. Personally I prefer to eat it at room temperature with some crusty bread and a fresh green salad, some chopped tomatoes and maybe some proper potato salad on the side. I would probably want this as my last meal. It's awesome.

Ingredients Makes approx 4 servings

600g skinless, white fish fillets such as tilapia, haddock, pollock etc.
Salt and pepper
50g plain flour
2 tbsp oil for frying

Vegetables
2 tbsps oil
2 large peeled carrots
1 stick of celery
2 onions, finely sliced
2 allspice berries (optional)
5 or 6 bay leaves
4 tablespoons tomato puree (or more to taste)
Squeeze of lemon juice
Salt and pepper

1. Preheat a wide frying pan over a medium heat.
2. Season the flour generously with salt and pepper and put on a plate. Cut the fish in to bite size pieces and dredge in the flour.
3. Add the oil to the pan then carefully add the dredged fish. Don't over crowd the pan, you may need to do this in batches depending on the size of your pan.
4. Once the fish is golden brown on both sides, remove from the pan and drain on paper towel. Set to one side while you prepare the vegetables.
5. Either using a box grater or a food processor, coarsely grate the carrot and celery.
6. Heat a large frying pan, add the oil then saute the carrots, celery and onion, stirring frequently, until they have completely collapsed. If the pan is getting too dry before the veg has completely softened, add a little water to help it along. The longer you take to do this stage, the sweeter the resulting vegetables will be.
7. Add the allspice, bay leaves and tomato puree. Stir thoroughly and simmer until all the vegetables are tender and the liquid has evapourated. 
8. Remove the bay leaf and allspice, then season with salt, pepper and the lemon juice.
9. On a large plate or other serving dish, cover the bottom of with a generous layer of the vegetable mixture. 
10. Place the fried fish pieces on top then cover with the remaining vegetable mixture.
11. Garnish with some chopped, fresh parsley.
12. You can serve immediately and it will taste great, however I prefer to leave it for at least a couple of hours to allow the flavours to mix together.