Red Stained Port Pork!

Serves 2!

Ingrediants:

4x pork spare ribs

4x bunches pak choy

1/2 cup Tawny Port

1/2 cup Hoisin Sauce

1/4 cup Soy sauce

1T Garlic

1T Ginger

2t Red Food Colouring

Batsami Rice to serve

Add Port, hoisin sauce, soy sauce, garlic, ginger and red food colouring in a container.

Stir gentley to combine

Toss pork spare ribs to coat

Leave to marinade for at least an hour

Heat oil in frying pan
Add pork spare ribs and cook

While pork is cooking
Boil some water in a pot
Steam Pak Choy
( I use my colander as I don't have a steamer)

Prepare Rice.
Once everything is cooked
Plate up and serve!


How I make rice:
Add 1 cup of rice and 2 cups of water to microwave rice steamer
Heat on high for 12 minutes.
Once cooked use a medium ramikin or large glass
Stuff rice inside and fill to the top
push down with a spoon
Turn upside down on plate and remove slowly to allow rice to keep its shape.

Verjuice Chicken : Step By Step

Serves 2

Ingrediants:

4x Chicken Thigh Fillets

4x small potatoes

1x bunch asparagus

(woolies didn't have any so I am using brocolini)

Verjuice

Chopped Chives

Chicken Stock

Butter

Olive Oil

Directions:

1.

Boil a pot of water

Once boiled add potatoes and reduce to medium heat

2.

Heat oil in frying pan. Add chicken thigh fillets season with salt and pepper as desired 3.

Stir chicken stock in 1/2 cup hot water. (Or use one of the liquid stocks available) 4.

Once chicken is cooked remove from pan

and allow to rest while making the sauce

5.

At this time add the asparagus

(or brocolini) to pot with potatoes

6.

Add about 1/4 cup of verjuice to the pan the chicken was cooking in

stir and reduce by half

7.

Once reduced add 1/2 cup chicken stock

Boil till reduced again by half

8.

Remove from heat.

Add a tablespoon of butter to reduced mix

and stir to combine

9.

Add chopped chives

I guess about 2 tablespoons

mix in to sauce

Pour in any juice from rested chicken to add more flavour

10.

Bring cooked chicken out and place in pan

Turn to coat chicken on both sides

Plate the chicken

11.

Next remove pot with potatoes and asparagus from heat

Place potatoes in sauce

Cut in half and turn to coat cut side with sauce

Plate em up

12.

Next add asparagus (or brocolini) to pan

Gently push around pan to coat with sauce

then plate them up

13.

Drizzle some of the remaining sauce over plated food

Then serve!