Tag: Pork

Sichuan pork and mushroom stew – Gordon Ramsay’s version

One pork and mushroom stew tender and tasty, made even more special by the Sichuan pepper and the Chinese 5-spice mix.

The meat of this mushroom and pork stew, shoulder or loin, is marinated for 8 hours with a mixture of spices and sauces and cooked for 3 hours, over a very low heat. A recipe that requires preparation time and patience, but which will reward you in taste and aroma.

A unique dish that I can easily include in the list of my favorite autumn comfort foods. A recipe full of nuances and contrasts, consistencies, flavors and temperatures. That here you can find the beef version.

The 5 Chinese spices for my pork and mushroom stew

I wanted to use a mixture of spices typical of China and in particular of the Sichuan, or Szechuan, region in southwestern China, from which the famous pepper takes its name.

In reality it is a false pepper, obtained from red berries which, once ripe and dried, open, revealing a small internal seed. The flavor is slightly spicy and pungent, but above all citrus.

Sichuan pepper is one of the protagonists of the 5 spice mix, together with fennel seeds, which give an almost licorice aftertaste, a pinch of cinnamon, to make the mixture warmer and “rounder”, star anise and cloves, often used for marinating the tastiest meats.

My secret ingredient

To make this Cantonese pork stew even more special, I highlighted the presence of mushrooms in the broth too, using the Granular Bauer Porcini Mushroomsa natural and quality product, without added monosodium glutamate.

Easy recipe for making vanilla and cocoa biscuits – Gordon Ramsay’s version

THE Black and white cookies they are greedy Biscuits, of the two-colored biscuits made with a double dough of shortcrust pastry vanilla And with cocoa it's a very easy technique : Yes they carve the bases with a cookie cutter and yes replace the missing pieces with inserts of different taste and color ! one will come out spotted shortcrust pastry base and from here you can obtain the two-tone black and white biscuits! than once baked in the oven they will give birth to gods Vanilla and cocoa biscuits crumbly and greedy !

The recipe is from very old date ; and it's born by chance, to consume leftover pastry scraps! Since then it has become a real catchphrase of my site, made and redone by many and also made in a two-tone tart version

It is a preparation very simple! Once the two black and white doughs have been prepared, it will take 10 minutes to make the base and carve the cookies! In this case I made some hearts, but you can choose to make black and white cookies from shape you prefer: stars, flowers, spring and Christmas subjects… to depending on the occasion where you have to prepare them!

Given their appearance, they are ideal together with Valentine's Day biscuits, to be prepared for February 14; but also for Birthdays, Children's parties, Baptisms, Christmas and from packaging and gifting (since they keep for a very long time)!

Recipe Black and White Cookies

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	12 minutes minutes	43 minutes

Ingrediants

Quantity for 40 pieces
175 grams of flour (for the white dough) 145 grams of flour (for the cocoa mixture) 15 grams of unsweetened cocoa powder 165 gr of soft butter 130 grams of sugar 2 small egg yolks 1 medium egg 2 sachets of vanillin or 2 tablespoons of vanilla 1 pinch of salt 1 tablespoon of powdered sugar

Method

How to make black and white biscuits (vanilla and cocoa biscuits)

First of all whip the butter with sugar and vanilla until the mixture is light and blended.

Then add the eggs. One by one. Whipping very well, until a smooth and compact dough is obtained:

Then in a bowl weigh 175 grams of flour and set aside.

In another bowl, weigh 145 grams of flour, sift in the cocoa and add a spoonful of powdered sugar.

At this point you can make the two-colored doughs.

Finally, weigh the butter-sugar-egg mixture and divide it in half.

In one half add the white flour and mix it quickly until it forms a ball. If it sticks, add 1 more teaspoon of flour.

Finally, proceed in the same way with the cocoa mixture.

Finally, seal the dough in cling film and place in the fridge for 1 hour or in the freezer for 15 minutes.

For the realization I used a heart-shaped cookie cutter of 2.5 cm and an average size of 6 cm

Here's where you can buy: the HEART SHAPED COOKIE CUTTER SET

How to make black and white dough

First of all, roll out both the vanilla and cocoa shortcrust pastry to a thickness of 4 – 5 mm on a perfectly floured work surface. Touch the pastry.

They must be cold and solid. If they are not, put them in the fridge! for at least 20 minutes!

Then cut the shortcrust pastry with the smaller hearts. As you get the hearts, add them directly to the pastry of different taste:

Finally pass the rolling pin over the pastry as soon as you have finished the work of cutting and inserting. Do it lightly, just to even out any puffs.

Then make the biscuits with a clean cut by lifting it with a spatula so that the various pieces do not fall.

and place them in a baking tray lined with baking paper:

Place in the fridge for 15 minutes.

Finally bake in a hot oven at 180 degrees for about 12 minutes until golden brown.

Remove from the oven and let it cool completely!

Your Black and white cookies they are ready to be served!

You can keep yours Vanilla and Cocoa Cookies even 3 weeks closed in a tin or biscuit tin.

In anticipation of gifts you can also make yourself a: BOX FOR DO IT YOURSELF COOKIES

Salty donut empty fridge – Recipes on the fly – Gordon Ramsay’s version

There Salted donut empties fridge into oven pot it is a very soft, easy and quick rustic cake that is prepared with cheeses, meats and olives.

A very tasty savory pie that the whole family will like, excellent for a quick dinner or to enrich an appetizer or a picnic. It is also an excellent idea to take for lunch in the office or at the university.

This tasty salty donut is also a smart idea to use and recycle those small leftovers of cheese and various cold cuts that are stored in the refrigerator and that we do not know how to use.

To prepare it is very simple: you do not need planetary or mixer, you just need a simple hand whisk and a few ingredients.

For the cooking of this salty donut you can opt for either the oven pot, as in the recipe, or fill a simple donut mold and cook it in the traditional oven at 180 ° for about 40 minutes.

Once cooked, let it cool well before slicing it otherwise it will be easy to break.

Let's see this fantastic recipe right away.

Salty donut empties fridge

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