Challenging Arts & Crafts

Sunday Roast

Stir-Fried Rice

The last weekend had been again a busy one for us. I rarely find the time to do crafting nowadays for we have been on the road running errands for mom-in law´s new flat . Glad to have finished that  big granny square blanket  last week. I´m intending to do quilted pillowcases for a dear friend who requested them a couple of years ago, and these will be my priority project. 

The blog today is about my cooking last weekend that included what I did with the leftover rice from the previous day. Although this is very simple to make with the simplest ingredients, it is truly delicious and I´m sure your family would love it too.  What to do with those left-overs? Being frugal at home is a good deed, nothing is thrown for as long as food are still ok.

Cooking the leftover rice, here we go.....

In a pan, fry 2 cloves of crushed garlic in 2 tablespoons olive oil til golden brown, add diced onions and stir til the pieces are sort of transparent in color ( a bit glassy). 

I used frozen green peas to add more taste to the rice. But first,  I steam these just enough that they are thawed and become soft. Add these to the pan with the onions and fry for 3 minutes. Stir in the leftover rice... mix well. Stir-fry for 2 more minutes and sprinkle a bit of soy sauce for taste... season with salt & pepper. The result with the green peas added was really superb. I sometimes eat this as main dish (meatless) or eat this with just a portion of dried fish (in Europe , dried fish are available in asian supermarkets).

Roast Pork Chops

This is my easiest way of roasting a whole piece of meat.. whether I´m roasting a beef, duck, goose, or pork... my procedure is always the same.

Roasting the pork

Coat or brush the meat with 2 tbsp soy sauce, if the meat is bigger, then add more soy sauce til the whole piece is well coated. Add salt and ground black pepper. If you like, rub crushed garlic onto the meat. Let the meat absorb the seasoning for about 20 minutes.

Place the meat in a deeper oven tray half filled with water, add 1 tbsp soy sauce (optional) and 1/2 tsp salt and dash of ground pepper. Turn your oven to 250°C (482°F ) and place the tray in the middle rack of the oven. Roast for about 15 minutes.

After 15 minutes, reduce the oven temperature to 220°C  (428°F) and continue roasting for 1 hour and 45 minutes. Pour liquid to the meat every 15 minutes turning 3 times during the roasting process thereby adding more water if the liquid is reduced by evaporation. 15 minutes before the end of the roasting time, remove and transfer the liquid to a casserole , set aside, then roast the meat to make it more crispier. Take out the meat from the oven and cut it into slices and place on a platter, keep warm til it is served. 

You can leave the thinner consistency of the liquid. . If you want a thicker gravy, either add creme fráiche or 1 tbsp flour dissolved in 3 tbsp water, let the liquid boil under low fire consistently stirring til flour mixture is well blended. Adjust the seasoning if necessary. Serve hot with the fried rice.

When the kitchen commotions were finished on that day, I knew it was time for a cup of freshly  brewed coffee and some sweets!

Happy Thursday !

Partying at : French Country Cottage