New Fortune Fried Rice with Pork and Shrimp

Ingredients

• 400 g (13 oz) pork fillets
• 1/3 cup vegetable oil
• 4 free-range eggs, lightly beaten
• 1 small red onion, finely diced
• 1 tablespoon finely diced ginger
• 2 teaspoons white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon malt vinegar
• 1/4 teaspoon sesame oil
• 4 cups steamed rice
• 2/3 cup finely sliced spring onions (scallions)

Preparation

Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.

Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.

Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.

Transfer rice to a platter and serve.

First time we tried (something similar to) this recipe was: on January 25, 2014 at the New Fortune Cookie restaurant in Bayswater!

Ham Hock Christmas Soup with Lentils

Ingredients

• 1 leftover smoked ham bone or 2 smoked ham hocks
• 1 pound lentils (about 2 1/2 cups), picked over and rinsed
• 1/2 pound mushrooms, chopped (about 3 1/2 cups)
• 3 onions, chopped coarse
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cinnamon stick
• 1 bay leaf
• 3 1/2 cups beef broth
• 8 cups water
• Optional: green peas, potato diced

 

Preparation

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Roast Pork in White Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine
• 3-4 onions wedged to roast

Preparation

Sauvignon Blanc

Chardonnay

Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.

Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.

DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Asparagus with Parma Ham, Garlic Butter and Lemon Canapés

Ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• butter
• garlic powder
• sea salt
• 8 thin slices proscuitto di Parma (about 4 ounces total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• freshly squeezed lemon juice (from 1 medium lemon)

 

Preparation

Have ready large bowl ice water. In medium saucepan over high heat, bring water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Drape 1 slice prosciutto atop asparagus on each plate. Drizzle with garlic butter and sprinkle with parsley and a generous squeeze of lemon.

 

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Secret Sweet and Sour Pork

Ingredients

Batter

• 2 large eggs, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour

• 1 pound boneless pork loin, cut into1-inch pieces

Sauce

• 3 tablespoons water
• 2 tablespoons ketchup
• 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar

• 2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 cup fresh or canned bite-size pineapple chunks

Special equipment

• Instant-read oil thermometer

 

Preparation

1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.

2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.

4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.

5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

After a day at the Science Museum, we snacked in Hyde Park by the Albert Memorial before strolling past the Princess Diana Memorial fountain, all the way up Portolbello Road for Chinese food at a restaurant near Ladbroke Grove on Friday, August 16, 2013.