This is a perfect midweek meal. It should take you no more than 15 minutes to prepare and get on the table. It also works perfectly with either chicken or turkey. Pak Choi has become very popular and is easy to get. It is now being grown in Ireland. You will find tutorials on the internet showing you how to grow it in our climate. Use any selection of vegetables you fancy for this stir-fry, depending on what is available.
For the mango, crab and avocado salad you will need to pre-order crabmeat from your local fishmonger to be on the safe side. You could also use prawns in this recipe, or, if you really wanted to spare no expense, there is lobster.
This recipe is a new take on the classic prawn cocktail and it’s great for a leisurely lunch on a bright spring day or as a starter for a dinner party. I use Avonmore’s sour cream. And do be sure that your avocados are ripe as under-ripe are just awful. If you don’t want to use alcohol, you could replace the brandy with some Worcestershire sauce instead.
Happy cooking.
Aromatic pork stir-fry with pak choi
Serves four
Ingredients:
2 tsp dark soy sauce2 tsp chili-flavoured Donegal Rapeseed oil1 tsp dry sherry1 tsp cornflour450g (1lb) pork stir-fry strips2 tbsp Donegal Rapeseed oil1 red and 1 yellow pepper, cored, seeded and cut into strips100g (4oz) chestnut mushrooms, sliced 4 spring onions, trimmed and thinly sliced1 pak choi, cut on the diagonal into 4cm (1 1/2in) strips1 tbsp freshly grated root ginger2 tbsp oyster sauce (from a sachet or jar)Sea salt and freshly ground black pepperJasmine steamed rice, to serveLime wedges and fresh coriander leaves, to garnish 1 Place the soy sauce, chili-flavoured rapeseed oil and sherry in a bowl, then stir in the cornflour until smooth. Add the pork stir-fry strips, stirring to combine, and set aside for 10 minutes, or up to 24 hours in the fridge covered with clingfilm.
2 Heat a wok over a high heat until smoking hot and then add half of the oil and swirl up the sides. Tip in the marinated pork stir-fry strips and cook for two to three minutes until just tender and lightly golden. Tip on to a plate and keep warm.
3 Quickly wipe out the wok with kitchen paper and add the rest of the rapeseed oil. Add the peppers and mushrooms and stir-fry for one to two minutes, then sprinkle over a tablespoon of water and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender.
4 Stir the spring onions and ginger with the pak choi into the wok and continue to stir-fry for one minute. Fold in the oyster sauce and allow to just warm through. Stir in the pork and, once it is heated through, season to taste. Divide among warmed plates with the rice and garnish with the lime wedges and coriander to serve.
Mango, crab & avocado salad
Serves four as a light lunch or starter
Ingredients:
225g (8oz) fresh white crabmeat, well picked over1 ripe large mango200ml (7fl oz) soured cream2 shallots, finely chopped2 tsp fresh lemon juice4 tsp brandy1/4 tsp sweet paprika1 large Little Gem lettuce4 ripe avocadosSea salt and freshly ground black pepperCherry tomatoes and fresh dill sprigsFrench baton, to serve 1 Using two forks, shred the crabmeat, discarding any pieces of shell. Place in a bowl. Peel the mango and then cut away the flesh from the stone before finely chopping. Add to the crab and mash roughly together.
2 Add the soured cream to the crab mixture with the shallots, lemon juice, brandy and paprika, and season to taste. Stir until well combined.
3 Separate the Little Gem lettuce into individual leaves and use to cover a large platter. Cut the avocados in half and remove the stones, then carefully peel away the skin. Fill with the crab mixture and arrange on the lettuce leaves.
4 Chill the mango, crab and avocado salad for at least one hour or up to two – any longer and the avocado is in danger of discolouring. Garnish the platter with the cherry tomatoes and dill sprigs to serve and cut the French baton into slices and put in a basket, allowing guests to help themselves.
This is a perfect midweek meal. It should take you no more than 15 minutes to prepare and get on the table. It also works perfectly with either chicken or turkey. Pak Choi has become very popular and is easy to get. It is now being grown in Ireland. You will find tutorials on the internet showing you how to grow it in our climate. Use any selection of vegetables you fancy for this stir-fry, depending on what is available.
For the mango, crab and avocado salad you will need to pre-order crabmeat from your local fishmonger to be on the safe side. You could also use prawns in this recipe, or, if you really wanted to spare no expense, there is lobster.
This recipe is a new take on the classic prawn cocktail and it’s great for a leisurely lunch on a bright spring day or as a starter for a dinner party. I use Avonmore’s sour cream. And do be sure that your avocados are ripe as under-ripe are just awful. If you don’t want to use alcohol, you could replace the brandy with some Worcestershire sauce instead.
Happy cooking.
Aromatic pork stir-fry with pak choi
Serves four
Ingredients:
2 tsp dark soy sauce2 tsp chili-flavoured Donegal Rapeseed oil1 tsp dry sherry1 tsp cornflour450g (1lb) pork stir-fry strips2 tbsp Donegal Rapeseed oil1 red and 1 yellow pepper, cored, seeded and cut into strips100g (4oz) chestnut mushrooms, sliced 4 spring onions, trimmed and thinly sliced1 pak choi, cut on the diagonal into 4cm (1 1/2in) strips1 tbsp freshly grated root ginger2 tbsp oyster sauce (from a sachet or jar)Sea salt and freshly ground black pepperJasmine steamed rice, to serveLime wedges and fresh coriander leaves, to garnish 1 Place the soy sauce, chili-flavoured rapeseed oil and sherry in a bowl, then stir in the cornflour until smooth. Add the pork stir-fry strips, stirring to combine, and set aside for 10 minutes, or up to 24 hours in the fridge covered with clingfilm.
2 Heat a wok over a high heat until smoking hot and then add half of the oil and swirl up the sides. Tip in the marinated pork stir-fry strips and cook for two to three minutes until just tender and lightly golden. Tip on to a plate and keep warm.
3 Quickly wipe out the wok with kitchen paper and add the rest of the rapeseed oil. Add the peppers and mushrooms and stir-fry for one to two minutes, then sprinkle over a tablespoon of water and continue to stir-fry for another minute until the water has evaporated and the vegetables are just tender.
4 Stir the spring onions and ginger with the pak choi into the wok and continue to stir-fry for one minute. Fold in the oyster sauce and allow to just warm through. Stir in the pork and, once it is heated through, season to taste. Divide among warmed plates with the rice and garnish with the lime wedges and coriander to serve.
Mango, crab & avocado salad
Serves four as a light lunch or starter
Ingredients:
225g (8oz) fresh white crabmeat, well picked over1 ripe large mango200ml (7fl oz) soured cream2 shallots, finely chopped2 tsp fresh lemon juice4 tsp brandy1/4 tsp sweet paprika1 large Little Gem lettuce4 ripe avocadosSea salt and freshly ground black pepperCherry tomatoes and fresh dill sprigsFrench baton, to serve 1 Using two forks, shred the crabmeat, discarding any pieces of shell. Place in a bowl. Peel the mango and then cut away the flesh from the stone before finely chopping. Add to the crab and mash roughly together.
2 Add the soured cream to the crab mixture with the shallots, lemon juice, brandy and paprika, and season to taste. Stir until well combined.
3 Separate the Little Gem lettuce into individual leaves and use to cover a large platter. Cut the avocados in half and remove the stones, then carefully peel away the skin. Fill with the crab mixture and arrange on the lettuce leaves.
4 Chill the mango, crab and avocado salad for at least one hour or up to two – any longer and the avocado is in danger of discolouring. Garnish the platter with the cherry tomatoes and dill sprigs to serve and cut the French baton into slices and put in a basket, allowing guests to help themselves.
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