Recipe: Tasty Roti John

december 31, 2020 soup 0 Comments

Roti John.

You arrange roasting deep fry Roti John working 36 process and 17 so. Here you are achieve.

process of Roti John

1. You need of Simple Sambal:.
2. Prepare 10 g of Dried Chilies,.
3. You need 10 g of Shallots Coarsely Chopped,.
4. You need 1/2 of Red Onion Coarsely Chopped,.
5. It's 3 Cloves of Garlic,.
6. You need 1/2 Inch of Ginger,.
7. Prepare 1 of Candle Nut / Macadamia Nut,.
8. You need 1 TBSP of Belachan,.
9. It's 1 TBSP of Tamarind Paste,.
10. It's Pinch of Sea Salt,.
11. It's of Palm Sugar, 1 TBSP Adjust To Preference.
12. Prepare of BBQ Sambal Sauce:.
13. You need 1 of Green Bell Pepper,.
14. You need 2 TBSP of Canola / Peanut / Vegetable Oil,.
15. It's 1/2 of Red Onion Sliced,.
16. It's of Celery Coarsely Sliced, 2 Ribs.
17. You need 3 Cloves of Garlic Coarsely Sliced,.
18. It's 1/8 Cup of Palm Sugar,.
19. Prepare 1 of Bay Leaf,.
20. It's 1 TBSP of Dijion Mustard,.
21. You need of Simple Sambal, 2 TBSP Adjust To Preference.
22. You need 1.5 Cup of Tomato Ketchup,.
23. Prepare 1 TSP of Worcestershire Sauce,.
24. It's 1/8 Cup of Pure Honey,.
25. You need 1/8 Cup of Balsamic Vinegar,.
26. You need of Kashmiri Chili Powder, 1/2 TSP Adjust To Preference.
27. You need of Roti John:.
28. You need 300 g of Chicken Thigh Ground,.
29. It's 3 of Eggs,.
30. It's 1 TSP of Madras Curry Powder,.
31. You need of Sambal, 1 TBSP Adjust To Preference.
32. You need Pinch of Sea Salt,.
33. You need Pinch of White Pepper,.
34. Prepare of Canola / Peanut / Vegetable Oil, For Toasting.
35. It's 2 of Good Quality Baguette,.
36. It's of Kewpie Mayo, For Spreading.

Roti John procedure

1. Pls visit: https://www.fatdough.sg/post/madras-curry-powder for the Madras curry powder..
2. Prepare sambal. Soak dried chilies in a bowl of hot water until softened. Deseed the chilies. You can leave the seeds on to your preference. Transfer into a blender..
3. Add in shallots, onion, garlic, ginger and candle nut. Blitz until smooth paste forms. In a skillet over medium heat, add belachan. Break it into pieces..
4. Toast until aromatic. Add in the chili paste. *You can add about 1/2 cup of water into the blender and blitz up all the leftover nooks and crannies. Add into the skillet.*.
5. Stir to combine well. Add in tamarind. Season with salt and sugar. Stir to combine well. Keep stirring and cooking until most of the liquid has evaporated and the color has darkened..
6. Taste and adjust for seasoning with salt and sugar. Remove from heat and set aside. Prepare sambal BBQ sauce..
7. Preheat oven to broil. Cut the bell pepper into quarters. Transfer into a baking tray lined with parchment paper. Wack into the oven and bake until charred. Remove from oven and transfer into a bowl..
8. Cover with cling film and set aside to cool. Once cooled enuff to handle, peel and discard the charred skin. Coarsely slice and set aside. In a skillet over medium heat, add oil..
9. Once oil is heated up, add onion and garlic. Sauce until translucent. Add in the roasted bell pepper, garlic and sugar. Sauce until well combined..
10. Transfer into a blender. *Be careful as it is extremely hot.* Blitz until smooth paste forms. Transfer back into the skillet over medium heat..
11. Add in bay leaf, mustard, sambal, ketchup, Worcestershire, honey, vinegar and chili powder. Stir to combine well. Bring it up to a slow simmer. Turn the heat down to low. Cover and simmer for 15 mins..
12. After 15 mins, the sauce should be reduced slightly and most of the liquid has evaporated. Taste and adjust for seasonings with salt, sugar or sambal. Remove from heat and set aside until ready to use. *It can be kept in the fridge for 7 days.*.
13. Prepare the Roti John. In a bowl, add chicken, eggs, curry powder, sambal, salt and pepper. Stir to combine well. Slice baguette into halves..
14. Slice lengthwise into halves, but not all the way thru. In a cast iron skillet over medium-low heat, add oil. Once oil is heated up, add in the egg mixture. Try to form the egg mixture into the size of your baguette..
15. Place the baguette onto the egg mixture. Press the baguette to adhere to the egg mixture. Cook until brown. Flip and toast the baguette..
16. Repeat the steps for the remaining baguette. In a bowl, add 1 TBSP of the sambal BBQ sauce and 1 TBSP of Kewpie mayo. Mix to combine well..
17. Spread that mayo sambal BBQ sauce onto the baguette. Close and sandwich. Serve immediately..

Recipe: Perfect Slow Cooker Pork & Veg

december 31, 2020 gravy , pot , slow cooker , soup , stew , veg 0 Comments

Slow Cooker Pork & Veg. Check Out Pork Slow Cooker Recipes On eBay. Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! The slow cooker is the answer to all weeknight worries.

If you're sick of laboring over a hot stove, try these pork slow cooker recipes. Each dish cooks low and slow, but turns out tender, juicy and so delicious. Enjoy favorites like pork roast, stew, sandwiches and more. You be responsible steeping ruin Slow Cooker Pork & Veg testing 14 prescription and 15 moreover. Here you are do.

technique of Slow Cooker Pork & Veg

1. It's of rolled boneless pork joint.
2. It's of carrots.
3. Prepare of leeks.
4. It's of apples.
5. It's of red onion.
6. Prepare of vegetable stock cube.
7. It's of pork stock cube.
8. It's of butter.
9. It's of plain flour.
10. Prepare of dark brown sugar.
11. Prepare of pork gravy granules.
12. It's of olive oil.
13. Prepare of salt.
14. Prepare of Serve with mash, new potatoes or chips.

Rub the herbed oil all over the pork, being sure to push some into all the. With these slow cooker pork recipes, you can create juicy, tender suppers simmering in delicious flavors. Slow Cooker Texas Pulled Pork Slow Cooker Texas Pulled Pork. Pour the vegetable oil into the bottom of a slow cooker.

Slow Cooker Pork & Veg ingredients

1. Slice the onion, leeks, carrots and apples. Set aside..
2. Grab a frying pan. Add the sliced apples, brown sugar snd knob of butter. Fry until brown. Then add to the slow cooker..
3. In the same pan fry the onion till crisp before addingvto the slow cooker..
4. Stir the slow cooker making a base for the pork..
5. Open up the pork, removing any excess blood..
6. Lay a bed of flour, then coat the flour in salt..
7. Add the pork to the flour. Turning to coat well..
8. Add the pork and olive oil to the frying pan. Cook until brown. If there is a fatty side cook that extra well..
9. Place the pork in the slow cooker. Any fatty side facing up..
10. Add the carrots and leeks around it..
11. Sprinkle the stock cubes on the top. Add boiling water to mostly cover the vegetables..
12. Cook on high for 2 hours then low for at least 2 more hours or leave on all day till ready..
13. Take out the pork. Remove any strings and slice it..
14. Add the gravy granules to the dish. Stir to thicken it up..
15. Serve with your choice of potatoes..

Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Have not tried pork loin so am unsure of required time. * Instant Pot - Brown pork in IP, remove, melt butter and make Sauce in IP, then add pork back in, spoon over sauce. Then either cook using Pressure Cooker time for shoulder, or Slow Cooker time for pork loin or. Trim the visible fat from the loin. Add all the master stock ingredients into the slow cooker and stir slightly.

Recipe: Tasty Honey and Mustard Glazed Ham with Roasted Veg and Gravy

december 31, 2020 easy , gravy , roast , veg 0 Comments

Honey and Mustard Glazed Ham with Roasted Veg and Gravy.

You conclude broiling fricassee Honey and Mustard Glazed Ham with Roasted Veg and Gravy proving 12 program together with 10 furthermore. Here is how you get there.

technique of Honey and Mustard Glazed Ham with Roasted Veg and Gravy

1. Prepare of unsmoked ham joint.
2. It's of potatoes (skins on or off ur choice).
3. It's of parsnips.
4. You need of carrots.
5. It's of onion.
6. Prepare of honey.
7. You need of mustard (which ever u prefer. I like mild so I used dijon).
8. You need of of mixed herbs.
9. It's of bay leaves.
10. It's of veg stock or the water left over from steamed veg.
11. You need of big pinch of cracked black pepper.
12. You need of cooking oil.

Honey and Mustard Glazed Ham with Roasted Veg and Gravy individually

1. cover the ham in water and add the pepper and herbs. boil for 2 hours turning every half hour and check the water level doesn't drop below half way.
2. drain of the ham and place in a tray with aluminium foil loosely on top. bake for half hour at 200°c. keep 150ml of the water the ham is cooked in.
3. peel the carrots and parsnips and chop up chuncky the same size as the potatoes. do the same with the onions (peeled of course).
4. after the ham has been in the oven for half hour remove foil, rotate and add the veg around the ham in the tray and drizzle the veg with 3 tbsp of the oil. place back in the oven for another half hour.
5. mix the honey, 1 tbsp of oil and the mustard together. with a pastry brush or just rub with the back of a teaspoon, drizzle over the top of the ham and rub all over.
6. mix the veg around (with a little bit more honey if u like) and put back in the oven for 15 more minutes.
7. remove and cover the ham to rest and crisp up the veg or reduce the temp on the oven if they are already to your liking.
8. after emptying the tray of everything, add the veg water and ham stock and mix around on the hob using a fork or spatula to bring up the sticky bits from the bottom. I cheat and use gravy granules to thicken (bisto chicken granules) and remove from heat. stir until smooth.
9. I served mine with green beans (used the leftover water in the gravy).
10. and of course the leftover ham is for my sandwiches tomorrow with either apple sauce or mustard.