Yet Another Celery Cauliflower Combo.
Funny I keep coming back to these flavours - probably because it's hard to think of things to do with the rest of that whole head of celery,
when you only needed 3 sticks.
Quite why I always seem to have a cauliflower to hand in such circumstances escapes me.
As a part of my emptying the fridge and freezer
project, since small boats don't have freezers,
I found a fortuitous way to combine a very
old jar of homemade
Thai Chilli Sauce
and some frozen belly pork.
It turned out less burnt than it looks, though I did
eat these two dishes together, as photographs do testify, but I don't particularly recommend it.
Belly Pork in Thai Chilli Sauce
I based this on Carne Adovada
except using Thai chilli sauce as the base,
though it's not too dissimilar to a
Southern Thai Stewed Belly Pork (Moo Hong (หมูฮ้อง)
Perhaps I should have called it Carne Hong? Or Moo Adovada?
Yep, definitely the Moo thing.
Now, to marinate or not to marinate?
To sear or not to sear?
Why not have both? Brown the pieces of belly pork first, allow to cool, then
Hmmm, on second thoughts - what would that achieve? The point of marinating is to tenderize the meat before cooking,
so there doesn't seem much point tenderizing after
it's been (partially) cooked?
I know, I'll try some pieces of both - but cut differently, the seared ones bias-sliced like lozenges instead of cubes,
so I can compare them when eating.
- a slab of belly pork
- a nice pot of Thai Sweet Chilli Sauce that you made earlier.
A lot earlier.
- garlic cloves, peeled, whole
- a handful of black beans
Cut the pork belly into decent (1½") chunks.
Smear well with the Thai chilli sauce and leave to marinate in a dish or freezer bag for a day or two.
Soak a handful of black beans overnight.
Rinse well, then simmer in a little water or stock until tender but not collapsing.
Put the pork belly and Thai chilli sauce marinade into a slow cooker.
Add a few splashes of rice wine to lubricate (use it to rinse out the marinade dish).
Add the beans and a few whole, peeled garlic cloves.
Turn on and braise for 2-4 hours until tender.
Cauliflower and Celery Bake
Wondering what to do with that leftover head of celery (minus the three stalks)?
- 1 cauliflower
- 6 garlic cloves, peeled, halved if large
- 1 head celery
- 2-3 glasses Ricard
- 300g yoghurt
- small bunch thyme
- 3 bay leaves
- 3-4 slices bread, crusts removed
- red onion
- butter, melted
- garlic, crushed
Cut the cauliflower into florets, not too large, and chop the celery into fat slices.
Heat a generous amount of butter in a large pan over fairly high heat and throw in the cauliflower florets.
Fry until they take on some colour, then add the garlic cloves and shake around. Then add the celery pieces and shake around.
Fry until the celery starts to break down a little, then de-glaze the pan with Ricard ,
season, add the yoghurt, cover tightly and cook over very low heat until everything is cooked and softened.
Prepare the breadcrumbs: process or grate the bread, mince the garlic, onion and herbs and melt the butter.
Mix everything except the butter then drizzle in the butter, stirring the breadcrumbs until they begin to clump together.
(This will take quite a lot of butter).
Preheat the oven to gas mark 4.
Scoop the cauliflower/celery mix into an ovenproof dish. Cover with a layer of breadcrumbs and bake until the breadcrumbs are golden
and the contents are heated through.
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