Recipes From Down Under

Whats for dinner?

Tacos September 14, 2010

Filed under: Main Dish,Pork — Aussies Kitchen @ 7:04 PM
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Let me start by saying that this tasted sooooooooooooooo wonderful! I was a little iffy about trying this only because I don’t like the flavour of pork in some dishes. It tastes kinda weird to me sometimes. But, this was so tender, juicy and had a nice sweetness flavour to it.

Carnitas:


Ingredients:

  • 3 pounds pork shoulder (butt) roast
  • 1 cup orange juice
  • 8 cloves garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • water to cover

Directions:

Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet.  You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).

Add the garlic, salt, orange juice, and enough water to just cover the meat. Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated (about 3 hours or so). If liquid evaporates and the pork is not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan.  Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Adapted from Chaos.

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Chinese at Home May 16, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 9:11 PM
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Sweet and Sour Chicken:


Ingredients:

  • 1 pound chicken breast, chopped (or you can use pork)
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet vermouth
  • 3 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 4 tablespoons oil
  • 1 red and yellow bell pepper, diced
  • 2 tablespoons diced onion

Sweet and Sour Sauce:

  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 teaspoons soy sauce
  • 1 cup sugar
  • 1/4 cup orange marmalade
  • 1 1/2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon hot sauce
  • 2 tablespoons pineapple juice
  • 1/2 cup chopped canned pineapple
  • cornstarch for thickening

Directions:

Cut chicken into bite-size pieces and marinate for 30 minutes in mixture of soy sauce, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.

In a medium saucepan, combine all sweet and sour sauce ingredients, blend well and bring to a boil. Add small amount of cornstarch (about a tablespoon) to sauce stirring until well blended. Reduce heat and simmer,  stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.

Heat a smidge of olive oil in a pan. Add chicken and cook until no longer pink inside.

In another saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in cooked chicken. Let simmer for 2 minutes, arrange on serving platter or over rice and garnish with long strips of green onion and toasted sesame seeds.

Adapted from Foodnetwork