Sweet-and-sour

TGIF: Strawberry-Mint Bramble Recipe

Whether you love or loathe gin, it can be an acquired taste when mixed with the right ingredients. This strawberry-mint bramble recipe will do just that! Relatively simple to make, it’s a blackberry-based cocktail that incorporates a balance of sweet and sour to suit almost all taste buds. It’s also versatile enough to exclude the gin in favour of vodka or rum.

RELATED: TGIF: 5 Modern Gin Cocktail Recipes

Serves: 1

Ingredients

6 fresh strawberries, hulled, halved

8 large fresh mint leaves

1 tbsp fresh lemon juice

3 tsp agave nectar or honey

2 tsp Chambord (black raspberry liqueur, optional)

1/4 cup dry gin, clear rum, vodka, or soda water

Method

  1. In a food processor or blender, grind the ice so that it is very finely crushed and fluffy
  2. Place strawberries, mint, lemon juice, agave and Chambord in an old-fashioned (rocks) glass and muddle (mash) with a muddler or a pestle.
  3. Add the gin, rum, vodka, or soda water and stir to blend.
  4. Stir in 1/2 cup of the crushed ice, and pack more ice into the glass, mounding it well above the rim.
  5. Serve immediately.

Recipe via Taste

July 3, 2015

Sweet and Sour Pork Stir-Fry

This delicious twist on the Chinese favourite is so much healthier than your local takeaway (with none of that gluggy orange sauce!) and is super quick to prepare.

Serves 6

Ingredients

1 cup (250ml) lite cream

1/4 cup (75ml) fish sauce

1 tablespoon finely chopped garlic

2 teaspoons anise seed*, crushed

3/4 teaspoon McCormick® Ground Black Pepper

1/4 teaspoon McCormick® Chinese Five Spice

1/2 cup caster sugar

2 to 3 tablespoons vegetable oil

1 large onion, thinly sliced

750g pork tenderloin, cut into 1/2cm slices

3 cups cooked jasmine rice

Method

1. Mix lite cream, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and ¼ cup water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.

2. Heat 2 tablespoons of the oil in large Frying pan on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from Frying pan . Add remaining 1 tablespoon oil to Frying pan, if needed. Add onion; cook and stir 5 minutes or until browned.

3. Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to Frying pan; cook 5 minutes or until heated through. Serve pork over cooked rice.

* Anise seed has the flavor of liquorice, fennel and tarragon and should not be confused for the Star Anise spice.

Which takeaway recipe would you like to see get a healthy makeover?

March 19, 2013

Spiced Pork Cutlets With Blood Plum Sauce

We all love pork cutlets, but sometimes they can get a little boring. Give them the sweet and sour treatment – but forget those gluggy sauces you remember from your take-away. It’s easy to recreate those flavours with natural ingredients!

Ingredients – serves 4

1 tbs ground five spice

Freshly ground white pepper

2 tbs peanut oil

4 x 200g Frenched pork cutlets

Steamed Chinese broccoli and steamed rice, to serve

Blood plum sauce

½ cup water

75g (1/3 cup) brown sugar

3, about 250g blood plums, quartered

1 tbs Shao Xing rice wine

1 cinnamon quill

4cm piece ginger, julienned

2 star anise

2 tbs fish sauce

2 tsp malt vinegar

Method

1. Preheat oven to 180°C fan-forced.

2. Combine five spice, pepper, oil and salt in a shallow dish. Coat pork cutlets in marinade.

3. Heat a large non-stick ovenproof frying pan over medium-high heat. Cook cutlets for 2 minutes
each side, then transfer to oven for a further 5 minutes. Remove from oven, transfer to a plate,
and cover loosely with foil. Allow to rest for 5 minutes.

4. Meanwhile, to make sauce, combine water and sugar in a saucepan over medium heat, stirring
until dissolved. Add plums, cinnamon, star anise and ginger, stir to combine. Bring mixture to
the boil, then reduce heat to medium-low and continue to simmer, covered, for 6 minutes or
until plums are tender. Add fish sauce and vinegar, stir to combine. Remove from heat and keep
warm.

5. Serve pork with plum sauce, broccoli and steamed rice.

Which Asian take-away favourite would you like to see get a healthy makeover?

January 24, 2013