Pork enjoys its reputation as a white meat

Hi there from Milwaukee
My last dinner here, so what could be better than a Sweet and Sour pork with pineapple and basil, to satisfy Aussie and American taste buds; sweet and sour adored by Americans combined with Asian spices, embraced by Australian cuisine.  This all-in-one version of the dish gets the tick for Fit in your jeans cuisine, since it's not cooked in batter nor is it too sweet. 
Nutritionally  - Pork producers have enhanced feeding and breeding practices to deliver leaner options for today’s health conscious consumers. it now enjoys a reputation as a white meat due to the fact that many lean pork cuts are similar in fat to a skinless chicken.
Clara 
ps -Today  I took my very own photo of 2 beautiful friendly deer in the back yard.  Lucky we hadn't chosen venison for our meal tonight!

Sweet and sour pork with basil
600g (1 1/2 lb lean pork fillets)
2 tbsp curry paste (In Australia we can readily buy this, but we made our own - recipe below)
2 tbsp oil
1 cup chopped fresh pineapple
1 red onion  (cut into wedges)
250g  (a good  1/2 lb) green beans - topped
250g cherry tomatoes
1 tbsp fish sauce
1tbsp brown sugar
lrg handful basil leaves

to serve
Steamed rice

Stir curry paste with pork.
Heat a wok or heavy pan over high heat.  Add half the oil and heat until hot.  Stir- fry pork in batches for 2-3 minutes until cooked through and golden. Remove from heat.  Caramalise pineapple by stir-frying for 1 min then remove.

Reheat wok to high and add remaining oil.  Add onion - stir-fry 2 mins until golden.  Add the beans and 2 tbsp water and stir-fry 1-2 mins.  Add tomatoes and stir-fry for 1 min.

Toss together pork and pineapple. add lime juice, fish sauce, sugar and basil leaves and stir.  Serve straight away with rice.


If Thai curry paste is unavailable you can make your own but leave out the fish sauce and brown sugar from the above recipe since it is included in the paste.

Thai curry paste

1-2 red chilies (or substitute 1/2 to 1 tsp dried chilli)
1/2 to 1 stalk lemongrass, minced (or substitute with 1 tsp lemon zest)
2 shallots, sliced (or 1/3 cup onion chopped)
1 thumb-sized piece of galangal, or ginger sliced
4 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
Salt & pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato ketchup (or substitute tomato paste plus 1/2 tsp sugar)
Blend until smooth. Can be kept for 2 weeks in airtight bottle, or  can be frozenThai Curry Paste
1-2 red chilies (or substitute 1/2 to 1 tsp dried chilli)
1/2 to 1 stalk lemongrass, minced (or substitute with 1 tsp  lemon zest) 
2 shallots, sliced (or 1/3 cup onion chopped)
1 thumb-sized piece of galangal, or ginger sliced
4 cloves garlic
1 tsp ground coriander
1tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp cinnamon
3 tbsp fish sauce
1/3 tsp pepper
2 tbsp brown sugar
1 tbsp lime juice
1 tbsp tomato ketchup (or substitute tomato paste plus 1/2 tsp sugar)
Blend until smooth.  Can be kept for 2 weeks in airtight bottle, or it can be frozen.

American style ribs tickle Aussie taste buds

Hi there
Blogging from USA - where I am visiting my special friend who I reconnected with on Facebook, after 30 years.

I adore American Style Ribs - whether cooked on the BBQ or slow cooked in the oven, they have to be 'finger lickin goood'!  I didn't have them at the delightful steak house where Roberto took us, as he recommended the fillet steak (which was meltinthemouth).  R had a Manhattan so I followed suit, with Roberto choosing a Martini with extra stuffed olives, and promises of future ribs were made.  So here they are. Mmmmmm!

AMERICAN STYLE RIBS  serves 6 - 8

1 ½ kg /about 3lb American-style pork spare ribs
MARINADE
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
½ cup honey
½ teaspoon five spice powder
1 tablespoon vinegar
1 small fresh red chilli, chopped
¼ cup tomato sauce
1 tablespoon sweet sherry
2 teaspoons grated fresh ginger
1-2 cloves garlic, crushed

METHOD
Cut rib racks into individual ribs or leave whole. Combine with marinade in bowl, refrigerate overnight if possible.


Preheat barbecue on medium. Drain pork ribs, reserving marinade. Cook pork ribs, turning and brushing occasionally with marinade, for 30 minutes, until cooked through. Serve with green salad.

Skewers capture finger food

Skewered Chicken on BBQ - 24 skewers
This is a very useful, versatile dish, and can be an entree, main or served as fingerfood.

Skewered Chicken & Zucchini

Wooden skewers – soaked in cold water for 30 mins before assembling
750g / 1 1/2lb Chicken - Tenderloin chicken is the easiest as it is all ready to thread, or chicken thighs fillets (cut thighs into strips – about 6 from each thigh).


Citrus Chilli dressing/marinade
2 cloves crushed Garlic
2 tsp minced ginger
2 tbsp sweet chilli sauce
2 tbsp fish sauce
Juice of 1 lemon or lime with some zest
1 tbsp olive oil
4 tbsp Coriander and mint, chopped  (or more)


Marinate for at least 1 hour in most of the dressing, keeping some to serve as a dipping sauce. Thread onto skewers. (Alternatively, brush skewers with marinade). Cook on BBQ for about 5-6 minutes or until cooked, turning frequently. Serve with dipping sauce.

Italian Variation - Skewered Chicken & Zucchini


Using a vegetable peeler, peel thin strips of 2 zucchini and thread onto skewers with the chicken. Combine 4 tbsp olive oil with 2 tbsp lemon juice, 2 tsp rosemary leaves, with the zest from 1 lemon and brush half the mixture over the skewers. Drizzle with remaining marinade after BBQ ing for 5-6 minutes.

Antipasto fabulous for finger food

Hi R
I'm working on a fingerfood menu for the Baby Shower.

A hugely popular antipasto in Italy, this melon and prosciutto recipe is simple, sophisticated (and healthy). Any type of melon can be used, but the most popular is by far cantaloupe or rock melon. Here is Australia, as an endearment, we shorten everything we like, so they are named 'rockies'.  
Makes a great first course as well as antipasto or finger food.  (Don't forget the toothpicks).

Serves 8-12


Ingredients
•1 whole (ripe) melon such as cantaloupe
• 125 g / 1/4 lb very thinly sliced prosciutto crudo (cured ham)


Prepare the melon by slicing it in half and scooping out the seeds.
For an appetiser slice each half into approximately six slices and remove the peel from each slice.
Next, gently wrap a single slice of prosciutto around each piece of melon and arrange on your serving dish.
Can be sprinkled with basil leaves and served with crusty bread.


For a party appetiser, cube the melon and wrap each piece completely with prosciutto, then stab with a toothpick to keep the meat neatly wrapped.

This versatile dish can be served without seasoning which is my preference / sprinkled with a fine balsamic vinegar and/or served with a thin slice of parmesan.
For other fun finger food ideas - go to http://fitinyourjeans.blogspot.com/


Appetito grande!   Clara




The last Baby Shower  I attended  - 8 pregnant women!!!!!

Spicy prawns with Asian Dressing become the ultimate finger food

Prawns with Asian Seafood Dressing
Serves 6 as an entree

Stir fry or BBQ or skewer 24 prawns (with a little olive oil and sesame oil) until they change colour – about 2 minutes.
Serve with dressing – you can pour this on after they are cooked before serving.  Great served cold as well so perfect for babyshower finger food theme. 


Asian Dressing
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice 
2 tbsp sweet chilli sauce (thai)
1 tblsp toasted sesame seeds (opt)

Coriander/mint/basil/rocket – one or the other or all at last minute as well as during.
Or serve as finger food, using the sauce as a dipping sauce. 

Luscious finger food for baby shower

Hi Ella


Spicy Chicken Cakes

 Since I have to catch a plane on Monday, other suggestions for healthy luscious finger food can be found re the following links. Visit http://www.babyboomerconnections.com.au/  then click on Fit in your Jeans Cuisine  - then go to starters.

I like the idea of  Mini Bruschetta, while everyone loves the Spicy Chicken Cakes.  


Take a leaf from the 1960's, where we skewered everything from Pineapple with Pickled Onions to Fruit Skewers. 

Love Clara (Mum)




Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au

Indulgent Yoghurt Dip with Fruits of your Choice

FRUIT YOGHURT DIP

Clara's Yoghurt Statement - I adore Yoghurt - BUT - I can't compromise with low fat varieties.  They just don't do it for me!  And besides, thick, indulgent Greek yoghurt is usually under 8% fat (measure considered low fat). Great for substituting a lower fat alternative instead of sour cream or cream.

1 cup thick, flavoured indulgent (Greek) yoghurt or cinnamon flavored yoghurt (following)
Fruits of your choice
Wafers / macaroons


Place yoghurt in serving bowl. Cover and chill. Arrange yoghurt in center of serving dish; surround with fruit and wafers.


Cinnamon flavoured yoghurt
In a bowl combine 1 cup plain yoghurt, 1 tblsp honey, 1/4 cup coconut, 1/4 cup chopped nuts and 1/4 teaspoon cinnamon. Mix well. Cover and chill.

Fruit muffins with almonds a family picnic favourite

From our lovely Aussie cook,  Bill Granger - 'Simply Bill'

Peach or nectarin muffins - developed from his recipe - peach / nectarine, almond and yoghurt cake. Always a favourite at our Xmas Picnic at Balmoral

220 g (7 1/2 oz) butter, softened
250g (9 oz) sugar
1 tsp vanilla extract
3 eggs
310 g (11oz / 2 1/2 cups) self raising flour
50ml  (1 3/4 fl oz) milk
250 g (9oz / 1 cup) plain yoghurt 
1 tblsp amaretto (almond essence - opt)
450 g (1lb) small peaches / nectarines, chopped
50g (1 3/4 oz) flaked almonds

Method
Preheat oven to 170C/327 F/ gas 3
Grease muffin tins.
Beat butter and sugar, add vanilla, eggs one at a time.  Stir in  other dry ingredients  ingredients. (except fruit).

Divide mixture into muffin tins - press fruit into mixture - sprinkle with almonds and bake  for approx 1/2 hour depending on the size of the muffin tray.

Click on 'comment' at bottom of page to have your say or email clara@babyboomerconnections.com.au www.babyboomerconnections.com.au