Saturday, April 04, 2009

Firepit Fine dining

Michael and I lit up the firepit for the first time this year tonight. I decided that I was a little bored with what I normally do on the fire pit (jacket spuds in the ashes, garlic mushrooms in foil and roast pork with apples/cider). So this evening we ventured into oriental territory and had the following:

Red cooked Roast Pork
Marinade a pork roasting joint in 4tbsps soy sauce, 2 tbsps brown sugar, 4 tbsps sherry, 1 tbsp chinese five spice, 1tbsp sesame oil, 2 inches ginger finely chopped, 2 cloves of garlic finely chopped 4tbps rapeseed oil and a generous amount of freshly ground black pepper. After marinading, place the pork in a foil tray and pour over the marinade. Wrap all this in two layers of foil and place on the embers of the firepit for 2 hours.

Coconut noodle soup
thinly slice 1 carrot, 1 stick of celery, 1 onion, 2 spring onions, 1 inch ginger, 1 radish, 1 green chilli, 2 large mushrooms. Heat oil in the pan (you can start this indoors if it's easier!) Add all the chopped veg and sweat for a few minutes. Add 1 tsp lemon grass, 1 tbsp bouillon powder, a dash of oyster sauce, a tsp of miso paste, a dash of mushroom ketchup, a dash of soy sauce and stir. Then had a carton of coconut cream, a pint of water and a tbsp of sesame oil the juice of one lime, a slug of sake and one whole bird eye chilli (optional!). Bring to simmering point. Transfer to the firepit and, when the pork is nearly ready, bring it to the boil. Add two portions of wholewheat noodles and simmer for three minutes (or as per instructions).

Serve in bowls with a couple of big ladels of noodle soup topped with a fresh slice of red cooked pork.


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