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Wednesday, December 1, 2010

An Hour's The Limit - 'Fast' Ed Halmagyi Recipe

This is a great recipe from Random House blog:

Feeding The Kids by Ed Halmagyi

 If your kids are anything like mine, then dinnertime can be a real challenge. As parents we’re flat out trying to provide our little ones with a balanced and nutritious meal, and yet all too often they won’t have a bar of it. I have come to realise that there are two missing elements in so much of what we offer to kids: texture and fun. Kids love the crunchy, sloppy, chewy and foamy feel of dinner – it goes beyond the look and taste. As for the fun part, well, it’s all in how you sell it to them!
Bursting with savoury fl avours, these pork cutlets can be as kung-fu as your kids like. Feeling like a black-belt? Add the wasabi. If your martial artists are a little more ‘Grasshopper’, maybe go without.
Serves 4 kids
Preparation time: 10 minutes
Cooking time: 15 minutes
4 x 170g pork cutlets, French-trimmed
1 Tbsp vegetable oil
2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp pickled ginger, chopped very
fi nely
¼ tsp wasabi paste (optional)
4 cups (1 litre) chicken stock
180g dried soba noodles
2 tsp sesame oil
1 Tbsp toasted sesame seeds
2 shallots, sliced very fi nely
1 lime, juiced
  1. Drizzle the pork with vegetable oil, then sear in a large frying pan set over a high heat. Cook for 3 minutes each side until well browned, then turn the heat to medium and pour in the soy, honey, ginger and wasabi (optional). Continue cooking, turning often, until the soy forms a lacquer on the meat, then set aside.
  2. Meanwhile, bring the chicken stock to a boil in a saucepan, then stir in the soba noodles. Cook for 8 minutes, until tender, then drain and toss with the sesame oil, sesame seeds, shallots and lime juice. Serve topped with a pork cutlet.

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