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!

Hallowe'en Stir-Fried Shrimp with Rum from Trinidad

Ingredients

• 1 pound large shrimp
• Juice of 1/2 lime
• 3  small diced tomatoes or 12 tomatinos
• 3 tablespoons dark Jamaican rum
• 2 teaspoons soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon salt
• 1 medium ripe tomato, cut into thin wedges
• 1 large green bell pepper, cut into thin strips
• 1 small onion, cut into thin wedges
• Optional: 1 tablespoon finely chopped cilantro

 

 

 

Preparation

Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the diced tomatoes, rum, soy sauce, and ground white pepper.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.

Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the rum tomato mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp.

Isla Negra

Chardonnay

 Chile

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

Nicholas' & Robyn's King Prawn, Avocado and Mushroom Canapés

Ingredients

• King prawns - pre-cooked and shelled
• Mushrooms - the mildest ones you can find
• Dash of olive oil
• Parsley
  

Avocado filling

• 5 large ripe avocados, halved, pitted, peeled, chopped
• 2 tablespoons fresh lime juice (or juice of 1 lime)
• Kosher salt
• Pepper
• 1/4 large white onion finely diced
• Optional: 2 tablespoons chopped fresh cilantro 

Preparation

Mash avocado, lime juice, onion and a pinch of salt and pepper in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Season with salt. Put aside.

Remove stems from mushrooms and line up inverted on a baking tray. Sprinkle with  olive oil and grill in oven for 5 minutes at 180 degrees Celcius. Remove mushroom tray from oven and let cool.

Assemble canapés: mushroom base, fill with avocado filling, top with King prawn mushroom and sprig of parsley. Done!

Remark: Yum! But next time we might try a milder flavoured mushroom base. Or a more traditional pastry base. The mushrooms almost overpowered the prawn top notes. This recipe was designed for the 'caveman diet'.

First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.