Archive for July, 2015

Chilli Pork Spare Ribs Part 1 – Ken Hom – BBC

Part one of two. Chef Ken Hom shows how to cook Chilli Pork Spare Ribs. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Worldwide YouTube channel here:

Duration : 0:3:22

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8 comments - What do you think?
Posted by mark - July 23, 2015 at 9:34 am

Categories: Quality Pork   Tags: , , , , , ,

pork, beef, chicken?

what is the best way to cook
(for instance, you might say that to get the best flavor of beef,
it’s best to cook medium rare and you do this by blah~ blah~)

how do you pick a good quality meat?

vegetable/seasoning etc that goes best with them?
(for instance something that works best with each other
give a really good flavor and healthwise)

1 of your best recommended receipy
(not too complicated or expensive)

Here is the recipe=D Enjoy cooking!
1 T. olive oil
1 onion, finely chopped
8 oz. ground beef
1/2 head green cabbage, cored, thinly sliced
1/2 t. salt
1/2 t. freshly ground black pepper
2 (17.3 oz.) packages refrigerated large reduced-fat biscuits (16 biscuits total)
1 egg yolk
2 t. water

Heat olive oil in a large skillet over high heat. Add onion; cook, stirring, until starting to brown, 3 minutes. Add ground beef; cook, breaking up lumps, until all pink is gone, 5 minutes. Drain fat.

Stir in cabbage; reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is limp and translucent, 10 minutes. Uncover; cook to let excess moisture evaporate, 2 minutes. Stir in salt and pepper. Let cool.

Heat oven to 375°F. Roll biscuits out between sheets of wax paper to 6-inch-diameter circles. Arrange about 1/4 cup of the cabbage mixture on lower half of each biscuit, leaving a 1/4-inch border of dough. Fold top half over mixture; press edges together with tines of a fork to seal. In a small bowl, whisk together egg and water; brush turnovers with egg yolk mixture.

Place turnovers on foil-lined baking sheets. Bake until tops are golden brown, 12 minutes.

5 comments - What do you think?
Posted by mark - July 4, 2015 at 2:14 am

Categories: Quality Pork   Tags: