The Internet Chef » Salad

The 10min Foodie: How to Cook Pork Cutlet with Fennel Salad in Under 10 Minutes

Bridget — Fri, 10 Jul 2009 01:01:01 +0000

Hard to believe that a beautiful pork chop dinner with a fresh crispy fennel and apple salad can be cooked in under 10 minutes.

With this episode of the 10min Foodie, I show you how you too can become a gourmet chef in under ten minutes.

Lemon Aioli
Like most things handmade, this great tasting aioli is well worth the extra effort.
250 mls of oil (use a non flavoured vegetable oil like sunflower, grapeseed or canola)
2 large egg yolks
2-4 teaspoons of lemon juice
2 roasted garlic cloves crushed ( optional, but recommened!)
2 raw garlic cloves crushed and finely chopped
Sea salt flakes
Freshly ground black pepper

Into a thoroughly clean bowl, place the egg yolks and 2 teaspoons of the lemon juice and whisk until well combined.
With great patience and a steady hand, slowly add the oil to the bowl, drip by drip whisking continuously. The process is call making an emmulsification which is necessary to produce a smooth thick dressing. Its also a great workout for the arms!
Once all the oil has been incorporated, add the garlic and whisk through. I recommend that you use a combination of roasted and raw garlic in the aioli as the roast garlic helps to balance out the flavour of the aioli without making it to spicy by using just raw garlic.
Season the aioli well with slat and pepper, tasting to see if you need to correct the flavour with more lemon juice or salt and pepper to taste.
Can be store covered in the fridge for 2-3 days.

The 10min Foodie: How to Make Bang Bang Chicken

Bridget — Fri, 03 Jul 2009 02:54:10 +0000

Photo by kevindooley

Some things just taste better the second day.

The flavours have time to develop, the seasoning and spices are getting well acquainted and the moisture is dispersing itself evenly throughout.

The traditional Sunday roast chicken leftovers is no exception having had time for the wonderful flavors to permeate the flesh and soak up all its goodness.

I like my chicken organic and free range, nice and plumb and fresh from the farm or farmers market. Dealing with battery hens is so last century and shouldn’t be contemplated by anyone… nuff said.

This dish has its roots firmly planted in the Sechuan province in China where they are renowned for their love affair with chilli.

So the sauce that accompanies this dish is a spicy yet sweet and salty nut based dressing that literally makes the ingredients leap off the plate into immortailty.

And why is it called Bang Bang? Traditionally the chicken was pounded on to make it tender, and the sound of the pounding gives the dish its fabulous sounding name. If you’re happy that your chicken is tender free ranged and organic, pounding of any nature is unnecesary.

Now that you have your hands on the leftover delicious chicken- no pounding required- this easy to follow episode of ‘The 10min Foodie’ will show you how to turn shredded leftover meat into a sensationally succulent salad in under 10 minutes!

Bang Bang Chicken Dressing

Into a large bowl mix the following ingredients and then whisk until a smooth sauce is acheived.

2 Tablespoons peanut oil

1-2 teaspoons of sambal olek (or chilli paste) to taste

3 Tablespoons natural peanut butter

2 Tablespoons dark soysauce

2 Tablespoons black Chinese vinegar (or balsamc vinegar)

2 Tablespoons caster sugar

2-4 Tablespoons cold water

The Internet Chef » Salad

The 10min Foodie: How to Cook Pork Cutlet with Fennel Salad in Under 10 Minutes

The 10min Foodie: How to Make Bang Bang Chicken

Bang Bang Chicken Dressing

Top 25 Recipe Posts on Twitter That You Shouldn’t Be Without