Tag Archives: Orange Pork with Watercress rice

CarolCooks2…weekly roundup 28th June June-4th July 2020…Climate Change, Recipes, Whimsy, and Chocolate…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…Let’s take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…Recycling and Climate Change… 29th June 2020…

In this post, I looked at factory farming and how it could if unchecked be the source of future pandemics and how by changing our meat-eating habits we could prevent this…I and my family eat meat as well as lots of fruit and vegetables both cooked and raw…I also believe we should eat a varied diet and apply moderation for certain food groups

 

 

I have made a promise with some prompting from my readers to give my opinion on them and I will when I come across one of the products…There have also been some readers comments which I will share tomorrow…Others topics discussed was the Circular Economy, solar and dirty seas…

https://carolcooks2.com/2020/06/29/recycling-and-climate-change-29th-june-2020/

Tuesday was the day for some recipes…Eggplant, Garlic, Horseradish and a Mai Tai…

You may think that is a strange combination however there are lots of National Days and months relating to food…There really are…Today is the last day of the National Eat your Fruit and Vegetables Month as well as the last day for the National Eggplant, Garlic and Horseradish Month…It is also National Mai Tai Day today…and why not?

Therefore I am going to share my favourite recipes using the above vegetables and fruit and after that, I will surely need a Mai Tai…Just saying…

https://carolcooks2.com/2020/06/30/eggplant-garlichorseradish-and-a-mai-tai/

Whimsical Wednesday with CarolCooks2…

A day where I indulge my whimsy…this week not so much I don’t know why but most roads led back to Covid-19 and I just didn’t want to go there…but I found some delightful teddy bears and some music…

https://carolcooks2.com/2020/07/01/whimsical-wednesday-with-carolcooks2-9/

Wednesday was also the day where I shared Sally’s new Project 101..Today she discussed Vitamin D…

https://smorgasbordinvitation.wordpress.com/2020/06/29/smorgasbord-health-column-project-101-resistance-vitamin-d-deficiency-part-one-by-sally-cronin/

Thursday…Time for some Food Therapy from Sally@Smorgasbord Health.

This week it is on the benefits of watercress…I love egg and watercress sandwiches and the childhood memories it invokes…High tea on Sunday with shellfish and crumpets and of course cake or Salmon, watercress and egg sandwiches and of course cake or scones with jam..homemade of course…It appears my mother knew the benefits of feeding us watercress.

In this post-Sally will tell you all about the health benefits of watercress coupled with a lovely watercress soup recipe and she has kindly linked to my recipes using watercress….

https://smorgasbordinvitation.wordpress.com/2020/07/02/smorgasbord-health-column-food-therapy-watercress-more-iron-than-spinach/

 Friday in my kitchen..how to reduce kitchen waste…

I was taught by my nana and my mother how to cook and to never waste food and it has stayed with me all my life I, in turn, taught my children and hope they are teaching theirs…It has many benefits as there is the knock-on effect of saving money, having tastier, healthier meals with no preservatives or fillers…Reducing food waste not only helps the environment, but it’s also an excellent way to save some extra money and time.

A win, win situation…and you will always have delicious, healthy food ton your table…

https://carolcooks2.com/2020/07/03/friday-in-my-kitchen-how-to-reduce-kitchen-waste/

Saturday Snippets…

This week there was some delightful wildlife ..the saga of dead man’s fingers continued but a tad more enticing as in a tipple of rum…

chilli- crab curry 563175_640

I also shared a recipe for a delicious, finger-licking crab curry ..you will definitely require a bib and finger bowls but enjoy the most delicious food ever…

https://carolcooks2.com/2020/07/04/saturday-snippets-6/

If anyone has a weekly roundup they love or they write then please send me the link and I will share here…Happy to help spread the good news and views..x

Here is Smorgasbord Blog Magazine weekly Roundup…

Packed with music, recipes, poetry, health advice, books reviews too much to mention just a delightful jam-packed week something for everyone to enjoy…

https://smorgasbordinvitation.wordpress.com/2020/07/04/smorgasbord-blog-magazine-weekly-round-up-june-28th-july-4th-2020-music-festival-book-covers-fairy-stories-poetry-book-reviews-and-author-promotions/

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Thank you once again for reading this post I hope you all stay safe and healthy xx

Time for Sally’s Health common where she tells us all about the many benefits of Watercress.

My first memories of watercress were for Sunday afternoon tea in the summer served with Salmon, brown bread or egg and watercress sandwiches. I used to love them…

When I was reading Sally’s marvelous post on the health benefits of watercress it is certainly a most impressive little aquatic herb and packed with lots of iron….those egg and cress sandwiches were my first thought and watercress gives that wonderful distinctive peppery taste and of course if it picked while young and tender it much milder as the pungency gets stronger with age…Enjoy the post xx

 

via Smorgasbord Health Column – Food Therapy – Watercress – More Iron than Spinach

The Culinary Alphabet…The letter W…

It is that time of the month when I am over at Esme’s Salon...This month I am exploring ingredients beginning with the letter W…

The Culinary Alphabet ...The Letter W (1)

Can you believe it, we are getting close to the end of this culinary series.

Welcome to this month’s edition where I am exploring some culinary delights beginning with the letter W…

Walnuts

Classed as one of the world’s healthiest foods the Walnut originated in the Mediterranean region and Central Asia and has been part of the human diet for thousands of years. These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.

Walnut-shell

Walnut showing kernel.

If you’re looking for a snack food that lowers your cholesterol levels, research shows that you should get cracking! Ha Ha… In a study published by The Medical Journal of Clinical Nutrition, it was found that people who munched their way through 1.5 oz of whole walnuts 6 days a week for 1 month lowered their total cholesterol by 5.4% and LDL cholesterol by 9.3%.

Wasabi

Wasabi aka Japanese Horseradish is so rare that the wasabi you eat with your sushi probably only contains about 5% wasabi. Wasabi is harvested by hand and takes about 18 months…That surprised me…Does it surprise you? It is hard to grow and takes time…Which in turn pushes up the cost to the consumer…

Photo credit: randomwire on Visualhunt / CC BY-NC-SA

 

Water Bath

Quite simply a water bath is simply a pan of hot water placed in the oven, this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven, or custards which can become rubbery without moist heat.

Water Chestnuts

Wandering around a food market in Wanon, Northern Thailand…and losing myself among the sights and smells of beautiful tempting Thai food. I spied a few fruits and vegetables which were unknown to me and this one. Although once I knew what it was then I recognised the taste ….without knowing the name I was puzzled I sort of knew the taste but didn’t connect the dots…lol

We were talking and looking for these a few weeks ago when were thinking about what to cook for dinner and reminiscing about the Chinese food we remembered having years ago with these crunchy water chestnuts in..you never got many just a few slices… I was then looking in the shops at imported goods to see if I could them and no luck…Then there they were the other day right under my nose and fresh ones….strange world… When your thoughts take you unexpectedly to what you were looking for.

Usually available in specialty groceries or supermarkets, they should be washed thoroughly and peeled with a sharp knife, especially if to be eaten raw. At this point, adding a few drops of lemon juice keeps them from turning brown when steamed or sautéed.

To read the original post…Click Here

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a creative week ahead xx

Smorgasbord Food and Cookery Column with Carol Taylor – How to add fuss free flavor to your food.

My thanks to Sally for hosting me again…I do hope you all enjoy and find some new ways to spice up your food…It is nice to ring the changes isn’t it?…Enjoy!

Smorgasbord Blog Magazine

Welcome to the Food and Cookery Column with Carol Taylor who lives in Thailand and infuses the spices of her adopted home into her recipes for all the family.

How to add fuss free flavor to your food.

To make delicious family food you don’t need to spend a fortune on fancy ingredients which cost a fortune. Most of us have access to a whole range of simple herbs, spices and aromatics which we can use to accentuate and bring maximum flavor to food.

I will tell you how to match the seasoning to the ingredient without spending a fortune…

It could be a stuffing, glazing, infusing, dry rubbing or marinating and viola it takes that simple dish to another level…

Making a bouquet Garni…

Is one of the simplest and easiest things to make…It is a classic flavouring for soups, stews and casseroles. All you need is a piece…

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This week in my kitchen…Tried and Tested Recipes…

 

Welcome to this week in my kitchen…Still lots of tropical showers …Everything is growing like crazy …sun and rain has that effect…

I don’t buy tinned goods often mainly just baked beans which hubby loves and I have not made any to his taste yet..and tomato puree  I always do my own tomatoes fresh for spag bol and chilli etc…But the puree it is easier to buy a tin…However, tin openers here are the worst ever cheap and last 5 minutes…I saw this video as there have been occasions when the cheap can opener has died making no more than a minuscule opening and then hubby has dangerously resorted to knives and the like…This made me smile and I thought it was an ingenious idea…Not so hubby but you can’t please everyone all the time can you…haha

They make it look so easy, don’t they?

In my kitchen this week…Shepherds Pie an old family favourite…This recipe has been around forever… well a good few years and no two people make it alike… I change my recipe every time I make it …The term Shepherds Pie refers to a pie made with lamb and if it is made with beef it is known as a Cottage Pie …The topping is potato and not a pastry crust which one could be forgiven for thinking as a pie normally does have a pastry crust…Not in England or Ireland when it refers to this pie…My mother used to make hers with the leftover lamb from Sunday lunch which was minced and then she added carrots and onions, gravy and topped with potato.

The term cottage pie was in use by 1791, when the potato was being introduced as an edible crop and something the poor could afford… the term cottage meaning a modest dwelling for rural workers.

The term shepherd’s pie did not appear until 1854 and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton. However, in the UK since the 20th century, the term shepherd’s pie is used only when the meat is lamb we do love to be proper us Brits…haha

As for a recipe just cook your mince with onions and add any vegetables you like i.e mushrooms, peas, carrots, sweetcorn and make a gravy just like when you make a stew cook it for about 10 mins then pop the meat mix into an ovenproof dish top with mashed potato and if liked add some grated cheese and or breadcrumbs to give it a crispy top when it browns  in the oven .

Home made Shepherds Pie

Serve with steamed vegetables or just some crusty bread…If you like to add a little gravy or sauce…Some people like ketchup and some brown sauce there is no right or wrong way just however you like it …Just get the name right if talking to a Brit…haha

This Orange Pork is a family favourite or you could use chicken although I was reading today that as regards to your cholesterol a new paper out said there was no difference between red meat and chicken and turkey in the tests they had conducted… What I love about this is the rice it is a way of getting vegetables into your diet by adding to the rice.

Orange Pork with Watercress Rice…

Orange Pork with Watercress Rice

Ingredients

  • 1 1/2 cups of rice
  • 1 ¼ lb Pork tenderloin cut into cubes
  • 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
  • 4-6 cloves of garlic finely chopped
  • 2 tbsp fish sauce
  • 3 tbsp of oil
  • 3 tbsp fresh lime juice
  • 2/3 cup Orange marmalade
  • A ½ cup of finely julienned ginger
  • Salt and pepper to season

Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.

Season the pork and with the pan on medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.

Add the pork and brown for 3-4 minutes and then remove from the pan. Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.

Garnish with the crispy ginger and watercress sprigs.

This was very nice I wasn’t sure about watercress but the heat of the rice just wilted the watercress and it was very nice even hubby liked it….Me, I might add some chilli flakes next time…Just saying…

I love to eat fish and while we were shopping and having a mooch around the fish stalls I spied this beautiful fish with a broad yellow stripe down the middle one of my favourite fish is back in season…

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.

  • 2 x 150 g pieces of yellowtail fish.
  • Freshly ground black pepper
  • Sea salt to season…..I use a mineral salt which is farmed close to my home.
  • 1 egg white whisked until it is foamy.
  • 3 tbsp sesame seeds.
  • Oil for frying…I use coconut oil.

For chilli, lime and soy sauce.

  • 60 ml Soy sauce
  • 2 tbsp honey……
  • 1 clove garlic, crushed
  • 1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
  • Juice of 1 lime
  • A drizzle of  sesame seed oil
  • Fresh coriander leaves to serve

Preheat the oven to 180 °C.

Season the yellowtail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

Sesame crusted Yellowtail fish

Served with jasmine rice, steamed pak choi and fresh lime wedges.

Enjoy!

I do hope you have enjoyed these recipes which are all tried and tested in my own kitchen xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx

 

Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – St. Valentine’s Day – #Thai three course dinner

Valentines Day..Stuck for a menu? Well look no further Saly has put one together from my recipes and it is easy to do and yummy…Thank you,Sally xxxx

Smorgasbord Blog Magazine

If you are looking for a special way to celebrate St. Valentine’s Day then perhaps a romantic dinner for two, created by Carol Taylor from some of her most popular recipes from the last couple of years, incorporating wonderfully warming and spicy Thai ingredients.

Tom Yum Soup with Prawns (Tom Yum Goong)

This is one of my favourite Thai soups and the first time I made it from scratch I questioned the colour as in many restaurants it is a bright orange colour. It is because a Tom Yum paste or stock cube is used…This one is made from scratch it also doesn’t have that sharp taste but is more mellow and I think more pleasant.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1 inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium…

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