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Fall apart tender veal shanks bathed in a tomato white wine sauce…. 🤤🤤 Now that I have your attention, what are you making for dinner tonight? It’s the perfect day for OSSO BUCCO!! (I make mine with veal but you could also use beef) – N x 😘 . OSSO BUCO | Serves 5 . INGREDIENTS 5 thick veal osso bucco (300 g / 10 oz each, 2.5cm / 1” thick) Salt and pepper Kitchen string (optional) 2 tbsp olive oil 1 small onion, finely chopped 3 garlic cloves, minced 1 small carrot, finely chopped 1 celery stick, finely chopped 800g / 28 oz can crushed tomato 1 cup dry white wine (not sweet, not fruity), or chicken broth 1 cup chicken broth 1 chicken bouillon cube (optional, or use beef) 2 tbsp tomato paste 3 sprigs thyme or 1 ½ tsp dried thyme 2 bay leaves Gremolata: 1 cup parsley leaves (flat or curly) 2 – 3 tsp lemon zest, finely grated 1 garlic clove, minced For Serving: Risotto Milanese (saffron risotto, recipe in notes), mashed potato or pasta . DIRECTIONS 1. Sprinkle both sides of the veal very generously with salt and pepper. 2. Heat the oil in a large heavy based pot over high heat. Add beef and sear on both sides so it has a nice brown crust. Remove onto a plate, turn heat down to medium low. 3. If the pot is looking dry, add a splash of oil. Add garlic and onion, cook for 1 minute, then add carrot and celery. Cook on low heat for 8 minutes or until it is softened and sweet. 4. OPTIONAL: Meanwhile, tie kitchen string around each piece of veal – holds it together for nice presentation (it falls apart once slow cooked). 5. Add tomato, wine, broth, bouillon cube (crumbled), tomato paste, thyme, and bay leaves. Mix, then return veal into pot, place lid on. 6. Adjust heat so the liquid is simmering gently – about medium low. Cook until tender enough to be pried apart with forks – check at 1.5 hours then every 15 minutes after that. 7. Use slotted spoon to remove veal into bowl, cover to keep warm. Simmer liquid on medium for 5 – 15 minutes or until thickened to taste. Adjust salt & pepper at the end. 8. Osso Buco is traditionally served with Saffron Risotto (Risotto Milanese), but is also terrific with mashed potato, creamy polenta or even pasta.

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Just like Chicken Schnitzel but without the breadcrumbs! A handful of ingredients is all you’ll need to make this low carb crispy goodness. Perfect for dinner tonight! – N x ♥️ . Ultra Crispy Parmesan Crusted Chicken . 500 g / 1 lb chicken breast (2 pieces) 1 egg 1 garlic clove , minced (optional) Salt and pepper 125 g / 4 oz / 1 1/4 cups store bought shredded parmesan (NOT finely grated) 2 tbsp butter (or more oil) 1 tbsp olive oil . Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit. Whisk egg, garlic, pinch of salt and pepper. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. (PS Cut side = better golden crust cause it’s flat, so we want to coat with extra parm). Melt butter and heat oil in a large skillet over high heat. Put chicken in, DO NOT MOVE, cook 3 minutes until golden and crispy (press lightly with spatula). Turn with tongs, DO NOT MOVE, cook 3 min again. Serve!  Great with lemon wedges and for ultimate low carb, serve over cauliflower mash and fennel yoghurt slaw! Recipes for both on my site in this Parm Chicken recipe. . #recipetin30daysofsalads  #recipetineats #ourplatesdaily  #foodgawker #FoodWineWomen  #feedfeed  #f52grams #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood #huffposttaste  #recipe  #igfood  #instayum #hautecuisines  #huffpostgram  #recipevideo #parmesanchicken  #chickendinner #winner #winnerwinner  #nomnomnom  #yum  #foodie #chicken  #foodblogger  #keto

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Nothing beats homemade POTSTICKERS!! Don’t let the thought of folding these little suckers put you off, follow the video and I promise you’ll be a potsticker pleating professional in no time!! (Try saying that 5 times really fast with a mouthful of potsticker… 🤣) – N x♥️ . . Potstickers (Pan Fried Dumplings) | Makes 30 . Filling: 5 - 6 dried shiitake mushrooms (or fresh) 1 ½ cups finely chopped Chinese cabbage (Napa cabbage) ½ tsp salt + 250 g / 0.5 lb fatty pork mince (20 - 30% fat) + ¼ cup garlic chives , finely chopped* + 2 tsp light soy sauce + 1 1/2 tsp Chinese wine + ½ tsp sesame oil* + ¼ tsp white pepper + 1 garlic clove , minced + ½ tsp grated fresh ginger* To cook: 30 - 35 round dumpling wrappers, 1/2 cup water per batch, 4 - 6 tsp vegetable oil . DIRECTIONS 1. Soak mushrooms in boiling water for 20 min, squeeze out excess water then finely chop. 2. Mix cabbage with salt, leave 15 min, squeeze out excess water. 3. Mix together all Filling ingredients with hands. 4. Dip finger in water and run around edge of half the wrapper. Wrap 1 heaped tablespoon of Filling per video – skip the pleats if you want. Finished dumpling should be slightly curved, pleats on top. 5. Heat 2 tsp oil in a non stick pan over medium high heat. Place 8 – 10 dumplings in pan, cook 2 minutes until base is golden. Add ½ cup water, put lid on, leave 7 min. Remove lid, most water should be gone, leave on stove until all water is gone and dumpling base becomes crispy again. 6. Remove from pan and serve with Sauce. My fave is soy sauce + chilli oil or paste. Other combos: soy sauce + Chinese black vinegar or normal white vinegar, soy sauce with sriracha. . * Optional, can be omitted . #recipetineats  #ourplatesdaily  #foodgawker #FoodWineWomen  #bhgfood #huffposttaste  #recipe  #igfood #recipevideos  #dumplings #yumcha  #potstickers  #dumplings #Chinese #foodie #yum

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Veggie burgers will never taste the same as a beef burger, so why pretend?? Let’s just make awesome tasting veggie burgers instead!! There’s a few steps in these burgers, but I promise you, it’s totally worth all the effort. You’ll be rewarded with some of the most epic veggie burgers you’ve ever had… and who doesn’t want an EPIC burger to eat?!?! – N x ♥️ . Veggie Burgers for Carnivores . 250g/8oz mushrooms, sliced + 2 tsp olive oil 400g / 14 oz can cannellini beans, drained 1 large carrot, grated Patties: 1/2 cup / 70 g cashews, raw unsalted, 1/2 cup / 55 g panko breadcrumbs, 1/2 cup / 50 g grated parmesan 1 egg, 2 tbsp mayonnaise, 1 garlic clove minced, 1/2 tsp each paprika, salt and pepper 3/4 cup / 150g cooked brown rice, 3/4 cup sliced shallots / green onions Burger: 2 - 3 tbsp olive oil (or other), soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot . 1. Drizzle oil over mushrooms, spread on the tray. Spread beans on another tray, sprinkle carrots all over. 2. Bake 180C/350F - beans on top shelf, mushrooms under – 15 min until beans look wrinkly. Move mushrooms to top shelf, bake further 10 min until dried out and wrinkly. Remove from oven, cool. 3. Patties: Blitz cashews to crumbs, add mushrooms and beans, blitz on high for 10 sec. 4. Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 sec until it comes together like meat burger mixture but can still see chunks. 5. Add rice and shallots, blitz for 2 sec. 6. Shape into 4 -6 patties, refrigerate for at least 1 hour. 7. Burger: Heat oil and cook patties cold from fridge on medium high for 4 min on each side. 8. Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired. . . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines #huffpostgram #recipevideo  #foodblogger #foodie #yum #omnomnom #burgee #veggieburger #veggies

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Are you one of those people afraid to make risotto?? I don’t understand why people are scared of this dish… so I’m here to make it simple for you!! 🙌👌 I say “NO!” to standing over a pot constantly stirring/ladling in liquid and “YES!” to creamy, beautiful risotto made easy! This is one of those dishes to make when you’re looking to impress your guests – I guarantee it will be a winner!! – N x 😘 . Prawn / Shrimp Risotto . 1 – 2 tbsp olive oil 400 – 500g / 14 oz – 1 lb prawns/shrimp, raw, peeled 1 1/2 tbsp / 20g butter, 1/2 onion finely chopped, 2 garlic cloves minced 1/3 cup / 85 ml dry white wine (or water) 1 1/2 cups / 270g risotto rice (Arborio rice) 3 cups / 750ml chicken broth , low sodium, at room temp 1 cup / 250 ml milk , room temp (full or low fat) 1 cup / 150g frozen peas thawed, 1/3 cup / 40 g grated parmesan 1 – 2 tbsp / 15 – 30g Extra Butter . 1. Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl. Repeat with remaining prawns. 2. Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent. 3. Add wine, and stir, bring to simmer and cook for 2 min. 4. Add rice and stir for 30 sec. 5. Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently. 6. Simmer for 5 min. Stir, simmer 2 min. 7. Add remaining broth and milk. Stir, simmer for 3 min. Stir, simmer for 2 min. 8. Add peas and parmesan, quickly stir. Taste, then add salt and pepper, quickly stir. 9. Add Extra Butter, stir vigorously for 10 sec. 10. Gently stir through prawns (tip in any juices too). 11. Remove risotto from heat. Serve, garnished with parmesan and parsley if desired. . . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines #huffpostgram #recipevideo  #foodblogger #foodie #yum #omnomnom #rice #risotto #pranws #shrimp #seafood

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One of the quickest dinners EVER!!! Simple crispy fish done right!!! 🙌 I like serving this with just a squeeze of lemon juice but there’s a selection of sauces in the notes to this recipe on my site. This one should be on your dinner plan for this week!! – N x ♥️ . CRISPY PAN FRIED FISH | Serves 2 . INGREDIENTS 2 thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off  Salt and pepper 1/4 cup / 35g flour (plain/all purpose) 1 tsp paprika , optional  1 1/2 - 2 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola) . DIRECTIONS 1. Use scrunched up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish. 2. Season the fish well on both sides (key!). 3. Mix the flour and paprika on a plate. 4. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.  5. Heat a heavy duty skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will heat within seconds. 6. Add fish - it should sizzle straight away. Cook for 2 minutes until golden and crisp, pressing down gently, then flip. If it's browning too quickly, just remove from the stove briefly. Cook the other side for 2 minutes until crisp then remove. 7. Serve immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes. . . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines #huffpostgram #recipevideo  #foodblogger #foodie #yum #omnomnom  #seafood #fish #easymeals

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Nothing says "I love you Mum" like a stack of hot pancakes!! 😉 What have you got planned to spoil your mum tomorrow? . Load up on the toppings and you'll have a decadent breakky! 🥞🥞 Or check out my site to get the recipe for Nutella stuffed pancakes!!! - N x ♥️♥️ . Pancakes | Makes 13 . INGREDIENTS 2 cups / 300g plain / all purpose flour (or self raising flour) 4 tsp baking powder (skip if using self raising flour) 1/4 cup / 55g white sugar (caster / super fine is best but not essential) Pinch of salt 1 egg 1 3/4 cups / 435 ml cups milk (any type, any fat %) 1 tsp vanilla extract or essence 4 tsp butter , for cooking . DIRECTIONS 1. Place flour, baking powder, sugar and salt in a bowl, whisk to combine. 2. Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds. 3. Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake). 4. Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup). 5. Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!). 6. When bubbles rise to the surface (see video), flip and cook the other side until golden. Remove and keep warm in a low oven. 7. Use more butter every 2 to 3 pancakes - depends how good your non stick coating is. 8. Serve with toppings of choice! . . #recipetineats  #ourplatesdaily  #foodgawker #FoodWineWomen  #feedfeed  #f52grams  #thekitchn #thatsdarling  #tastespotting  #TODAYFoodClub  #buzzfeast #bhgfood  #huffposttaste  #recipe  #igfood  #instayum #hautecuisines #huffpostgram #recipevideo  #mothersday #pancakes #breakfast #foodporn #yum #nomnomnom

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I’m thinking Mother’s Day brunch needs SALMON GRAVLAX. This luxurious salmon will taste so much better than anything store bought, and you can impress your guests because it’s HOMEMADE!! 🙌 Make sure you check out my site to get all the tips and tricks to ensure your gravlax turns out perfectly!! – N x ♥️ . CURED SALMON GRAVLAX . INGREDIENTS 1 tbsp white peppercorns, roughly crushed 1 cup fresh dill, roughly chopped 250g / 8 oz rock salt, not iodised (coarse and flakes works too, see note) 250g / 8 oz white sugar 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on Mustard Cream Sauce – mix together:  2/3 cup / 160 ml heavy / thickened cream 1/4 cup Dijon Mustard + 2 tsp Mustard Powder + Salt and pepper To Serve: Rye bread slices or other bread/crackers, more dill, for serving, lemon wedges 1/4 cup fresh dill, roughly chopped (for garnish) . DIRECTIONS 1. Mix together pepper, salt, sugar and dill. Spread half on large piece of cling wrap (use 2 if needed), place salmon skin side down, cover with remaining salt.  2. Wrap, place in large dish, top with something flat then 3 x cans. Refrigerate 12 hours, turn salmon, refrigerate another 12 hours, turn salmon, refrigerate another 12 hours. (36 hrs total) 3. Scrape off salt, rinse, pat dry. If time permits, refrigerate salmon 3 – 12 hours (dries surface more, makes salt “settle down” and distribute more evenly). 4. Sprinkle with extra dill and serve with Sauce, lightly toasted rye bread, more dill and lemon. Keeps 3 days after scraping salt off. Try it for brekki with a poached egg - INCREDIBLE! . SALT: Do NOT use table salt (too fine) or iodised salt, can turn salmon brown. Packet label should say. If using coarse salt (kosher / Australian cooking salt), then I recommend curing in fridge for 24 – 30 hours, remove salt then refrigerate 12 – 24 hours (‘resting”). As soon as you remove the salt, the surface will be slightly saltier than using rock salt (36 hrs) while the inside is about the same (because grains are smaller = dissolves faster = cures faster). But after resting in fridge, the salt distributes throughout better. .

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I LOVE baking my meatballs, it’s just so easy to place them on a tray and have the oven do the work! Sooooo much easier than standing over a pan constantly rotating each meatball to ensure they cook evenly!! – N x ♥️ . BAKED CHICKEN MEATBALLS | Serves 4 – 5 . INGREDIENTS Meatballs: 500 g/1lb chicken mince (ground chicken), or turkey or pork  1/4 small white onion , grated into the bowl 1/2 cup panko breadcrumbs + 1/3 cup grated parmesan 1 large garlic clove , minced 1/4 cup finely chopped parsley (or 2 tsp dried parsley or basil) 1 egg + 1/4 tsp salt + 1/2 tsp pepper Olive oil spray (or olive oil) Pasta Sauce: 1 tbsp olive oil 1 garlic clove + 3/4 small onion , finely chopped 800 g / 28 oz crushed tomato 1 cup / 250 ml water (swirl in tomato can to clean out) Handful basil leaves , torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil) Serving: 250 g/ 1/2 lb spaghetti or other long strand pasta of choice , cooked per packet Fresh basil , optional, Parmesan cheese . DIRECTIONS 1. Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection). 2. Place a rack on a tray, and spray the rack with oil. 3. Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack.  4. Spray each ball well with oil, then bake for 25 minutes until golden brown. 5. Sauce: Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 - 10 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs). 6. Drain pasta then return to the same pot. Add Sauce and meatballs, toss. Serve, garnished with fresh basil and parmesan. . . . . #recipetineats  #ourplatesdaily  #foodgawker #FoodWineWomen  #feedfeed  #f52grams #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood #huffposttaste  #recipe  #igfood  #instayum #hautecuisines  #huffpostgram  #recipevideo #easydinner  #meatballs

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These rice paper rolls may seem a little tricky, but I can assure you that you’ll get the hang of rolling them and then you’ll be a pro in no time! Fill with your own choice of flavours but my favourite is using the following ingredients. They are fresh, tasty and super healthy! Don’t forget the dipping sauce!! – N x ♥️ . VIETNAMESE RICE PAPER ROLLS | Makes 7 rolls . INGREDIENTS 7 - 14 sheets of 22cm/8.5" round rice paper 11 small small cooked prawns/shrimp, peeled, cut in half and deveined 50g / 1.5 oz dried vermicelli noodles 7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce 14 mint leaves 1 cup bean sprouts . Vietnamese Peanut Dipping Sauce: 1 tbsp peanut butter, preferably smooth (crunchy is ok too) 2 tbsp Hoisin Sauce 1 1/2 tbsp white vinegar (or lime juice) 1/3 cup milk (any fat %) (or water) 1 garlic clove, minced 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional) . DIRECTIONS 1. Remove crunchy stem from the middle of the lettuce. 2. Soak noodles in hot water per packet, then drain. 3. Mix together Peanut Dipping Sauce, it won’t combine at first. Microwave for 30 seconds, then mix until smooth. Set aside to cool (adjust flavours to suit). 4. Get a piece of lettuce, halve if it’s large. Place some bean sprouts and noodles on it then roll it up, finishing with the seamside down (this makes rolling the rice paper so much easier, to bundle up “fly away” bits). 5. Use 1 rice paper if you are confident, or 2 if you are starting out (much easier to handle). If using 2, just hold them together and treat as 1, they will stick together as soon as they are wet. 6. Dip rice paper in a large bowl of lukewarm water – 3 seconds in total. Place on work surface. 7. Place lettuce bundle in the middle, then 3 prawns above it. Top prawns with 2 mint leaves. 8. Pull up rice paper to cover lettuce bundle, then keep rolling (firmly) to cover the prawns. 9. Serve with cooled peanut dipping sauce. And get creative with fillings!!! . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffpost

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A salad that’s soooo satisfying 🙋🏻‍♀️ YES PLEASE! Crunchy veggies, chicken, peanuts and crispy noodles tossed with a dressing that will knock your socks off!! What more could you want!? I’d happily eat this salad as a meal, but it would make a great side as well. – N x 😘 . Chinese Chicken Salad with Asian Peanut Dressing . INGREDIENTS Dressing: 2½ tbsp peanut butter 2 tsp toasted sesame oil 1 tbsp canola oil (or vegetable, grapeseed or peanut) 2 tsp each soy sauce and Sriracha (adj to taste) 1 tbsp honey 1 tbsp + 2 tsp rice wine vinegar 1 - 1½ tbsp water (or lime juice) 1 garlic clove, minced + ½ tsp ginger, freshly grated Salad: 1½ cups Chinese cabbage / Napa cabbage, shredded 1 cup red cabbage, shredded 1½ cups carrots, julienned (I used Just Veg pre shredded carrots) 1½ cups shredded cooked chicken 1½ cups bean sprouts 1 shallot / green onion / scallion, finely sliced on the diagonal ¼ cup peanuts, roughly chopped ¼+ cups crunchy fried noodles (I use Changs) . 1. Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce). 2. Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately. . . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines #huffpostgram #recipevideo  #salad #changs #noodles #healthy #dinner #foodporn #foodie #foodblogger #yum #easymeals

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You know the charred green beans you get at Chinese restaurants with the minced pork? Well this recipe is a simplified version of those, yet it still packs a flavour punch! 👊 A simple, 10 minute dish that uses ingredients you probably already have at home. Check out those beans, you MUST char them – it’s the signature of this dish! Oh and you can even skip the chopsticks for this one, I usually dive right in with a spoon! 😉 – N x . . Pork and Bean Stir Fry . 10 oz / 300 g green beans , 7 oz / 220 g pork mince 1/2 small onion, finely chopped 2 tsp finely chopped garlic 2 tsp ginger, finely chopped 2 1/2 tbsp oil Sauce 1 tbsp dark soy sauce, 1 tbsp Chinese cooking wine (dry sherry, Mirin or sake OR ¼ cup chicken broth, reduce sauce for longer), 1 tsp sugar (omit if using Mirin) 1 1/2 tsp or more Chilli Garlic Sauce . 1. Mix Sauce ingredients in a bowl. 2. Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces. 3. Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat until smoking. Add beans, spread out to cover base. Leave for 1 min. Quick stir, spread out, cook for 30 sec. Stir, then leave for 30 sec, then repeat once more (so 2 1/2 min total cook) until beans are charred but tender crisp. Remove. 4. Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 min until edges of onion are golden. Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 min, add Sauce. Cook for 30 sec, then add beans and stir for another 30 sec. 5. Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! . .

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