wife bought some kale & wanted to experiment on roasted kale this evening on 22.7.2018.^^
so i did a red wine belly pork & potato mash (both first time) to replicate the excellent dish i had at my RI bro birthday set lunch at foc on 17.7.2018. 🙂
first time i made mash=it was very good.👍👍👍both wife & daughter loved it!
i didn’t add milk & heavy cream. i just had gourmet butter, chopped garlic, olive oil, salt & ground black pepper.
the flamed red wine slow braised red wine belly pork was just exquisite=perfect texture (braised 4hrs in 130degC oven) and wonderful flavours (red wine, strawberry jam, mustard, mirin, and scallions, red onions, garlic).
only youngest daughter joining dinner, so we just made 2 dishes for 3pax dinner.
i had crayfish in the freezer & good stock so i made a crayfish tagliatelle in white wine sauce.
crayfish was fried with butter olive oil & some sea salt & oyster sauce..
added stock to white wine sauce, tossed pasta & added back the crayfish.
wife also roasted the very sweet small yellow & red peppers.
and poached some brussels sprouts etc
a really wonderful 3pax home dinner. daughter whatsapped to family “atas dinner”. lol! ^^
first time i made red wine belly pork this way=4hrs in 130degC oven then flamed 👍👍👍
i have done belly pork in various styles. for today decided to use the japan chashu method – 4hrs in 130degC oven.
for the braising sauce, i use my own creation, 1/2 cup red wine, 2tbsp mirin, 1 tbsp strawberry jam, 1tsp salt, plus ground black pepper.
belly pork was nicely tender. after cooling i flamed it.
looked beautiful & tasted heavenly, very consistent tender texture, and very tasty.
i also made potato mash for the first time – 1 small potatoes cut in cubes, add 1/3 tsp salt, dash of ground black pepper, 1 tbsp olive oil, 1tbsp gourmet butter, 12 tsp chopped garlic, and blend.
came out very well, wife & daughter loved it, wanted me to make again!
overall the dish combination was quite exquisite.
very nice 3pax home dinner. so shiok!