Nigel Slater's, Pork with cashew nuts, lime and mint
For fear of forgetting the art of cooking it was time to start cooking again tonight. I chose the recipe from Nigel Slater's 'Real food', a great cook book that I don't use as often as I should. As I was cooking it and the children were having a coughing fit when the chilli hit the back of their throats, I guessed it was too spicy for their tastes. I loved it, having eaten out at an Asian restaurant last night I did enjoy this much more.
Serve with rice.
Ingredients
Serves 2
Serves 2
400g pork fillet
6 tbsp of groundnut oil
90g unsalted cashews or peanuts
1 inch piece of ginger peeled and finely grated
4 spring onions finely chopped
4 cloves of garlic peeled and finely chopped
4 small hot, red chillies seeded and finely chopped
Zest and juice of 3 large limes
2 tbsp of fish sauce
A handful of mint leaves, chopped
A handful of basil leaves torn to shreds
Method
Slice the pork fillet into pieces about as thick as your little finger, then cut into short strips. Get a wok or frying pan really hot and then pour 3 tbsp of the oil into it. Once it's really hot add the pork.
Cook for 3-4 minutes until it is golden brown in patches. Stir it from time to time during cooking otherwise it won't colour properly. Keep the heat high throughout and if it produces too much juice (it shouldn't if the pan is hot enough) tip most of it away and carry on cooking.
Meanwhile chop or bash up the nuts. When the meat is brown and sizzling transfer to a warm plate with the juices return your pan/wok to the heat and when it's sizzling hot add the remaining oil add the chilli, garlic, spring onions and ginger and fry, stirring almost constantly for two minutes.
Add the nuts to the pan and stir fry for a couple more minutes, then return the meat and any juices to the pan. Stir in the lime juice, zest and the fish sauce and fry for another couple of minutes.
Add the chopped herbs to the pan, stir and serve immediately.
6 tbsp of groundnut oil
90g unsalted cashews or peanuts
1 inch piece of ginger peeled and finely grated
4 spring onions finely chopped
4 cloves of garlic peeled and finely chopped
4 small hot, red chillies seeded and finely chopped
Zest and juice of 3 large limes
2 tbsp of fish sauce
A handful of mint leaves, chopped
A handful of basil leaves torn to shreds
Method
Slice the pork fillet into pieces about as thick as your little finger, then cut into short strips. Get a wok or frying pan really hot and then pour 3 tbsp of the oil into it. Once it's really hot add the pork.
Cook for 3-4 minutes until it is golden brown in patches. Stir it from time to time during cooking otherwise it won't colour properly. Keep the heat high throughout and if it produces too much juice (it shouldn't if the pan is hot enough) tip most of it away and carry on cooking.
Meanwhile chop or bash up the nuts. When the meat is brown and sizzling transfer to a warm plate with the juices return your pan/wok to the heat and when it's sizzling hot add the remaining oil add the chilli, garlic, spring onions and ginger and fry, stirring almost constantly for two minutes.
Add the nuts to the pan and stir fry for a couple more minutes, then return the meat and any juices to the pan. Stir in the lime juice, zest and the fish sauce and fry for another couple of minutes.
Add the chopped herbs to the pan, stir and serve immediately.
This sounds lovely! My youngest would freak out though and say there was a fire in his mouth if he ate too much chilli :) You should enter this in Janice from Farmersgirl Kitchen's "Dish of the Month". It features Nigel Slater recipes :) http://farmersgirl.blogspot.co.uk/2013/04/dish-of-month-april.html Oh... and did you see the eggs round-up last month with your recipe in it? :)
ReplyDeleteI'll have a look at the farmersgirl kitchen blog this week. I did see your eggs round up, some lovely ideas.
ReplyDeleteJames attempted to eat the pork meal but found it too spicy, I only used two chillies out of the four the recipe stated.