Morepork

(Nothing to do with the owl)

Monday night, involved roast pork. Since there are only two of us, that means Tuesday night, Wednesday night, and by the looks of it, Thursday night also involve roast pork.

Tuesday night was roast pork sandwiches. Delicious, but hardly worthy of making a blog post about it.

Tonight, though, we had stirfry.

First up, make “delicious liquid #94” (Okay, so 94 is a somewhat arbitary number. Don’t ask me what the preceding 93 delicious liquids are.): So called delicious liquid #94 involves combining about a tablespoon each of soy sauce, golden syrup and mirin (It’s Japanese, sweet, white, rice wine) and mixing everything together.

Next, chop some stuff up! For the two of us, that was about two handfuls of roughly diced roast pork; Eight mushrooms sliced, and two bunches of pak choy (I used one. Two was the correct number, it turns out).

Finally: Fire! Heat up a wok with a little oil, and toss in the pork. Cook until it browns up. Next up, the mushrooms go in. When the mushrooms are starting to brown, add about 1/3 of delicious liquid and continue cooking until the liquid has evaporated off. Add another third, and evaporate again. Add the final third of delicious liquid #94, and add the pak choy. Continue to cook until the pak choy has wilted.

Unfortunately, this smelled so delicious I forgot to take a photo. Oh Noes!

Asparagus Risotto

This is just a fairly standard sort of risotto. I trimmed the asparagus tips off for garnishing, and chopped the stems thinly. I finely chopped the zest of a lemon, and set aside the lemon juice for deglazing. As an underlying flavour base, I used 4-5 shallots diced finely.

I blanched the asparagus stems in water, and once they were finished; cooled the water down with a block of frozen chicken stock from the freezer.

In the main pan, I heated some garlic infused olive oil; and added the lemon zest. Once that was fragrant, I added the shallots. When the shallots softened, I added four small handfulls of risotto rice to the pan; which I gently fried until it started to get a little colour. At this stage, I deglazed the pan with the lemon juice. Once the lemon juice evaporated, I started to incorporate the chicken stock. When the risotto was about half complete; I added the asparagus stems to the pan, and moved the asparagus tips into the stock to warm through.

Once the risotto finished; I put it into a couple of bowls, and topped it with freshly grated parmesan and the asparagus tips.

Next time around, I’m going to pass on blanching the asparagus – the idea behind that was to get some asparagus flavour into the chicken stock. It didn’t make that much difference flavourwise, and it was a bit brutal texture-wise.