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Recipes made up as you go along

  Occasionally I'm not sure what to cook for tea, so I make it up as I go along using whatever is to hand. The ingredients below may seem rather over-the-top, but don't be frightened off by them because you can put in whatever you've got in the cupboard, fridge or freezer. Spices and flavourings are a matter of personal choice, as would be any meat; always assuming you don't just go with all vegies.
  As for the cooking method, it can be anything from stir-fried to stewed, which is what I did with my concoction. That was mainly because the pork had been in the freezer for quite a while and I wanted to make sure it was tender. Stewing also works well with cheaper cuts of meat, and the vegies make extra natural stock and flavour as they cook.

400g diced pork
½ onion, coarsely chopped
1 cup mushroom, coarsely chopped
1 tsp minced garlic
½ tsp hot English mustard
2 heaped tsps chicken stock powder
1 Tbsp sherry
1 tsp garam masala
½ tsp ground ginger
1 level Tbsp chicken gravy powder
Water to cover

Nothing fancy about the cooking with my concoction - I simply put everything in the pan, covered it with water, which was brought to the boil, then turned the heat down to simmer partially covered for 60 minutes. I left the lid off after that for a bit to reduce the liquid before stirring in the gravy powder mixed with a little water. This was heated while stirring until it thickened. As you can see from the pic, I served it with some two-minute noodles and a topping of pre-cooked diced potatoes and peas.

Just bear in mind that vegies like pumpkin and squash cook quicker than some, so let the others soften first before adding them.

Serves 4 with rice or noodles           okay to freeze, without potatoes

TIP: taste-test frequently, especially before adding extra spices that might overpower.

Click here to view or print recipe in PDF.

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