Sweet and sour pork? OMG OMGOMGOGMDFSGF

The extra time to make the sweet and sour sauce is so worth it.

Ingredients (serves 4)

• 1/2 cup (70g) cornflour
• 1/3 cup (50g) plain flour
• 1 tsp salt
• 2 eggs
• 2 tbs water
• 500g pork scotch fillet, cut into 1.5cm pieces
• Oil, to fry
• Steamed rice, shallots and coriander leaves, to serve

• Sweet & sour sauce

• 1 tbs peanut oil
• 1 green capsicum, chopped
• 1 carrot, sliced
• 1 garlic clove, crushed
• 1/2 cup (115g) caster sugar
• 1/2 cup (125ml) white vinegar
• 1 tbs soy sauce
• 2 tbs cornflour
• 425g can pineapple pieces in natural juices, drained

Method (For you noobs)

1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
3. Combine pork and sauce. Serve with rice, shallots and coriander.

PICTURE: God, Just look at it!

BROWNIES! OMGOMGOMGOMGGGOMGOGM

Once again, there is no more information than can be accrued by looking at this picture which illustrates the easiest way to have sex with food.

OH. MY. GOD.

Picture related, its all you need. Seriously.

Chocolate Mud cake? NomNomNomx100

Ingredients (serves 8)

• Melted butter, for greasing
• 200g butter, chopped
• 100g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
• 60mls (1/4 cup) water
• 30g (1/4 cup) cocoa powder, sifted
• 2 tbs espresso instant coffee powder
• 1 tsp vanilla essence
• 220g (1 cup) caster sugar
• 3 eggs, at room temperature
• 115g (3/4 cup) self-raising flour, sifted

Method

1. Preheat oven to 160°C. Brush a deep 22cm round cake pan with melted butter to grease. Line the base with non-stick baking powder.
2. Combine butter, chocolate, water, cocoa, coffee and vanilla essence in a medium saucepan. Cook, whisking constantly, over low heat for 6-8 minutes or until smooth and well combined. (See microwave tip 1.) Remove from heat and stand for 10 minutes or until mixture is lukewarm.
3. Meanwhile: use electric beaters to whisk sugar and eggs in a large mixing bowl until pale and creamy. Whisk in the chocolate mixture until well combined. Add the flour and whisk until combined.
4. Pour the mixture into prepared cake pan and bake in preheated oven for 55 minutes or until crumbs cling to a skewer inserted into the centre of the cake. (Do not be concerned if the surface cracks a little).
5. Remove from the oven and stand in the pan for 15 minutes before turning onto a wire rack to cool.
6. Spread icing (see related recipe) over the cooled cake. Leave to stand for 30 minutes or until the icing is firm. Cut the cake with a warm knife to prevent the icing from cracking.

TIPS: You can even store it in a air tight container for up to one week. ENJOY and don't forget to nom nom nom.

PICTURE: 

Asparagus and corn fritters (VEGIE!) nom nom nom

Ingredients (serves 4)

• 1 1/2 cups self-raising flour
• 1/2 teaspoon baking powder
• 2 eggs, lightly beaten
• 1 1/4 cups milk
• 1 bunch asparagus, trimmed, roughly chopped
• 310g can sweet corn kernels, drained
• 1 bunch chives, chopped
• 50g snow pea sprouts, roughly chopped
• 120g green peppercorn vintage cheese (see note), grated
• olive oil cooking spray
• sour cream, sweet chilli sauce and rocket leaves, to serve

Method

1. Preheat barbecue plate on medium heat. Sift flour and baking powder into a large bowl. Make a well in the centre. Add egg and milk. Whisk until batter is smooth. 2 Fold asparagus, corn, chives, snow pea sprouts and cheese into batter. Season with salt and pepper.
2. Spray barbecue plate with oil. Using 1 heaped tablespoon batter per fritter, spoon batter onto plate, spreading each fritter to 10cm in diameter (leave enough room between each so they don't stick together). Barbecue fritters, in batches, for 3 to 4 minutes each side or until firm to touch. Serve with sour cream, sweet chilli sauce and rocket leaves.

NOTES: Best to use a good quality cheese bros, Or else it won't taste as good. 

PICTURE: 

Classic Food Nom Nom Nom

Ingredients:

• 6 to 7 ounces white tuna, drained
• 1 rib celery, finely chopped
• 1 hard-cooked egg, peeled and chopped
• 3 tablespoons mayonnaise
• 1 tablespoon finely chopped dill pickle
• salt and pepper, to taste
• 1 to 2 tablespoons grated or finely chopped onion, optional

Preparation:

Combine all ingredients, adding salt and pepper to taste. If desired, add a little grated or finely chopped onion. Spread on lettuce-lined toasted bread or fill rolls and garnish with sliced tomato.
Serves 3 to 4.

Use canned or packaged white tuna in this tasty tuna sandwich filling recipe. Serve these sandwiches with chips or fries and soup for a satisfying lunch or sandwich supper.

Have fun! It's a tasty recipe to an easy classic!

Chicken liver parfait and pickled cherries

Hey guys! I would like to start off my blogspot career with my faviourite dish, and I will continually update with better and tastier dishies! This dish is called Chicken Liver parfait

The Ingredients:

• 400g castor sugar
• 450ml white wine vinegar
• 12 black peppercorns
• 6 cloves
• 4 bay leaves
• 500g cherries, washed
• 450g chicken livers, trimmed
• 1 tbsp brandy
• 1 tbsp port
• 150g butter
• 150g pork fat
• 480ml cream
• Salt
• White pepper, finely ground
• 100ml brandy
• 400ml veal stock
• 2 egg whites
• 1/2 tsp powdered gelatine
• 1 tbsp warm water
  
  The Method:
  To pickle cherries, place sugar, vinegar, peppercorns, cloves and bay leaves in a saucepan, bring to the boil, then simmer for five minutes. Allow liquid to cool. Pack sterilised preserving jars with cherries and cover with pickling liquid. Seal jars and refrigerate for a month before using.
  For the parfait, marinate the livers in brandy and port overnight. Pre-heat oven to 140C. Melt the butter and pork fat in a saucepan then allow to cool until warm but not hot. Warm cream to same temperature. Blend livers in a blender, add pork fat mixture with blender going. Add cream and season with salt and pepper with blender going. Pass through a fine strainer and pour into a 1-litre capacity terrine mould or six 200-millilitre ramekins and place in a baking tray. Fill tray with hot water from the tap so the water comes halfway up the mould and cover tray with foil. Bake in the oven for 20 minutes for large parfait, eight minutes for individual, or until just set. Parfaits should still be wobbly in the centre. Refrigerate.
  To make the jelly, reduce brandy by half in a saucepan. Add stock and reduce to 250 millilitres. Allow to cool, then chill. Lightly whisk egg whites and stir through chilled stock. Bring to the boil in a saucepan, stirring occasionally. Once stock has just boiled, do not stir again. Reduce heat to a very slow simmer for 10 minutes. Strain clear jelly carefully through a fine strainer. Dissolve gelatine in warm water and stir through jelly while still hot. Cool and pour a thin layer on top of parfait. Set in fridge. Serve with crusty bread or toast.

This recipe serves 6 and its TERRIFIC! Cooking Maniac out!