Tuesday, 6 December 2016
This stir fry had a great combo of flavours and was also very tender – the first time I cooked it. Unfortunately when I reheated it the beef got a bit tough – note to self don't cook early to be able to take pics and then re-heat on anything other than a very low heat.
Broccoli – blanched or sweet stem
Strips of Premium Beef
Coriander (cilantro) leaves
Oil – mix of sunflower and sesame
Lump of rock sugar
Chinese cooking wine
For the marinade:
Sour – ¼ tsp tamarind puree, 1 tsp Chinese black vinegar
Salt – soy sauce
Heat – 1 tsp black bean chilli sauce
Sweet – none in marinade mix for at least 1 hour
Blanch the broccoli (unless is sweet stem or tender stem)
Cut up the broccoli and courgette
Marinade the beef in the marinade
Fry the beef in the oil mixture quickly and then add the lump of rock sugar
Add the vegetables along with a splosh of Chinese cooking wine
Add your coriander leaves
Serve almost immediately with a garnish of a small amount of chopped red chili
Monday, 5 December 2016
This painting might have a bit of a poncey title but it is quintessentially from New Zealand.
The mountain looks like Mt Taranaki – although I can't be sure. The tin shed is covered in corrugated iron and there is a ubiquitous 40 gallon drum.
I found this work on a 2016 calendar. Just lovely.