Cauliflower Polonaise is one of those old dishes from the Grand Hotels of the sixties. It was a staple in places like the Savoy. You steam or boil the cauliflower in the usual way. Keep it warm.
For the garnish you need some white breadcrumbs, fresh if possible. One hard boiled egg and some chopped parsley. You also need a good knob of butter at room temperature. To finish you heat a pan on the stove. When it is hot you add the butter and let it melt. Just before it turns brown you add the the breadcrumbs and let them brown then quickly add the parsley and the egg and pour it over the cauliflower and serve. If you do it right the bread is crunchy and gives texture to the dish. I added tomatoes here for color but they are not in the recipe as a general rule.
I marinated the oxtails in this marinade for about 12 hours. Then drained them and sauteed them adding celery and carrot and onion when they browned nicely. I then added some white wine and the marinade and finally a little water. I added chopped ginger and garlic and braised the oxtails for about an hour and a half. I served them on stir fry vegetables and rice. They were scrumptious.
1/2 cup soy sauce
1/2 cup finely chopped green onions
4 tbsp. water
4 tbsp. packed brown sugar
3 tbsp. dark sesame oil
2 tsp. minced garlic
2 tsp. minced fresh ginger
Combine all ingredients and stir well until sugar is dissolved.
This is the simplest thing in the world to make. You buy a piece of pork butt of shoulder and season it. Then you seal it in a hot pan on all sides. Then you double wrap it in aluminum foil , add a few cloves of garlic, a little stock or wine, salt and pepper and whatever other seasoning you would like. You then wrap it up and let it braise slowly in a medium to low oven until you can take it apart with a fork. Than you add more barbecue sauce and serve with fried onion and peppers on top in a sandwich.
All I can say is ' Ony Gorgeous' in the words of Terry Girl.
1 tablespoon oil
1 green capsicum pepper finely sliced
3 oz. of sugar
1 ½ tablespoons rice vinegar
1 ½ tablespoons light soya sauce
1 ½ tablespoons ketchup
¼ teaspoon sesame oil
4 tablespoons chicken stock
3 table spoons corn flour
2 eggs lightly beaten
4 oz. corn flour
2 lb. center cut pork loin cut into cubes
Oil for deep frying
Heat a wok over high heat, add oil and swirl to coat. Add the capsicum and stir-fry for I minute. Add the sugar, rice vinegar, soy sauce, ketchup, sesame oil and stock and bring to the boil while stirring. In a separate bowl, combine the corn flour with 1 tablespoon of water and stir to form a smooth paste. Add the mixture to the sauce and bring to the boil , stirring until the sauce thickens. Remove from the heat and keep warm.
Combine the beaten egg, corn flour and 3 teaspoons of cold water in a large bowl. Add the pork and toss until well coated in the mixture.
Put enough oil in a wok to fry the pork pieces and fry them until brown and cooked. Do this in batches if necessary. Drain on paper towel. Remove the oil from the wok and wipe clean. Return the sauce the wok and heat through for about 1 minute. Add the pork, toll well to coat and serve on rice.
Adapted From one of those cheap chinese cookbooks that you find in waldenbooks. I took a few liberties with it as you should depending on your preferences.
I saw version of this on a blog http://www.tasteofbeirut.com/ and I had never heard of sumac. I like to spice up everyday dishes with something different and this was really good. The spice gives it a little edge and adds to the taste.
The bottom picture is the marinade for this dish. I have posted it many times before so there is a recipe on this blog already. In general people who have never done a tajine before are a little intimidated by the dish simply because it seems a little exotic. However it is a little like a stew in broad terms and once you try making it a few times it gets easier and easier. It is a wonderful dish and very interesting to make.