Tag Archives: Honey

Pork cutlet an a tower of vegetables

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I’m really enjoying the food tube or ring or sleeve that Miss15 bought me for Fathers day. Eventually it will be used for rice and other things but so far it’s been potato and sweet potato along with some pan seared Atlantic salmon.

Tonight I breaded (crumbed here in Australia) a nice pork cutlet. Instead of combining the potato and sweet potato I kept them separate and separated them physically in the tower with wilted spinach, mushrooms and spring onions. I also topped the dish with a little asparagus and broccolini. I deglased the pan with a little white wine and reduced some honey and soy sauce to drizzle on the potato tower.

Sorry I didn’t quite have the cutlet completely covered. The image looks a bit untidy. It was incredibly delicious though. I loved it.

Oh and I forgot I checked out Hilah’s youtube channel on pork chops. I love her accent.

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My new food tube

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Miss15 bought me a couple of food tubes this weekend. I was up in Brisbane visiting my daughters and we went shopping and Miss15 asked if I wanted anything for the fathers day just past a few weeks ago. We were in kitchenware shop looking at cake decorating stuff and I saw a couple of food tubes.

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I seared some Atlantic salmon and mashed some potato and sweet potato in my ricer. I put it into the food tube and created a mash tower in the centre of the plate. I topped this with spring onions. I made a thickish honey soy sauce (it had caramelised and become sticky) to drizzle on the mash stack and vegetables.

And to prove I could do it again, this is from Monday night.

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Honey soy chicken

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You know when you’re on a good thing….

Last night I did honey soy salmon and I was hankering for more honey soy goodness. Surely it will work for chicken and cabbage.

Tonight we have a skinless chicken thigh, some boiled cabbage, steamed carrot, steam broccoli and steamed broccolini.

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Honey soy chicken

Honey soy chicken

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Honey soy salmon

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After such a big weekend in food and a long day at work I thought something simple was needed. Then I remembered I still had some Zymil lactose-free gluten-free light cream in the refrigerator. I had opened it early last week and I needed to get one more use out of the small bottle. On the way home I bought a couple of spuds and thought salmon on a bed of mash with some veges. Bron regularly mentions the lack of greens on my plate so I steamed some asparagus and broccolini as greens.  I also steamed some carrot and added some honey after it was soft and tender. The honey is important because when it is warm it’s runny and along with some of the water from the carrot I used it for the honey soy sauce at the end.

I love my potato ricer. It is such a neat invention and makes such great mash. I boiled two spuds and put them through my ricer and added a dollop of cream plus a tablespoon of Dijon mustard and a teaspoon of garlic from a bottle of raw garlic. This was stirred in along with some finely sliced spring onion and some salt and pepper.

After pan frying the salmon and making sure the skin was crispy I added the honey juice from the carrot to the fry pan and then a dash of soy. I reduced this a little and spooned the sauce over the salmon.

The result was a delicious meal of salmon, mash, greens and carrot.

Honey soy salmon with asparagus, broccolini, carrot and mash (Nikon D90)

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Raan from The Cooking of India

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Tonight Bron made Raan, spiced leg of lamb. The recipe is from The Cooking of India, a Time-Life book released in 1975 which she picked up at Gorman House Markets some years ago. The recipe calls for ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, cayenne, salt, and lemon juice to be blended to a smooth purée. The lamb needs to be slashed deeply and the spice purée rubbed in. After 30 minutes a
second purée of pistachios, raisins, almonds, and yoghurt is spread over the lamb. Honey is dripped on the leg of lamb before it is covered and sealed and stored in a cool place for for 24 hours or in the refrigerator for 48 hours. Saffron is prepared by soaking in just boiled water for 15 minutes and then poured over the lamb. About a cup of just boiled water is then poured over the lamb. The whole arrangement is brought to the boil, covered tightly and then baked for 90 minutes, the heat is reduced and baked until lamb is tender and shows no resistance when pierced with the point of a sharp knife. The meat should be rested for 1 hour.

The Raan worked out really well. It was tender and juicy. We also had naan bread, dips and vegetables. After the main meal we had Bron’s sticky date pudding with ice cream, custard and butterscotch.

There are about 18 images in the slideshow. It may transition a little slowly on an iPad unless you’re connected to wifi.

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Raan recipe written out by Bron