Magic in every meal
When a challenge titled #magicineverymeal pops into your inbox calling for you to get in the kitchen with and do some couple cooking there's always a sentiment of apprehension. No? Just me?
OK, so I have an inability to share my kitchen. I'll hold my hands up. So when said challenge called for me to join forces with Mr M to create a Chinese inspired meal I had to bite the bullet and let him in - with strict instructions NOT TO TOUCH ANYTHING.
Say "hello", Mr M.
Doesn't he look happy?
Anyway, a parcel arrived from Blue Dragon* full of their sauces and few extra bits, the challenge? Do something new with them. It didn't take us long to settle on what we were going to do: sticky BBQ Pork, Vegetable Fried Noodles and Crispy Baked Vegetable Wontons.
Mr M took on the Pork while I looked after all things vegetables. The first step: Wontons.
After shredding and super finely chopping cabbage, carrots and onion (you could do this in a food processor if you have one - I do not), its into the wok for a quick flash. Once the veg is softened add a splash of Light Soy Sauce and get your tossing skills out. Just another minute of cooking then leave to one side to cool.
While I was busy chopping and tossing Mr M set about marinating the pork. Using the Chinese BBQ Pork stir fry mix he rubbed the meat with the powder rub and popped it to one side for a 20 minute marinade.
By which time the veg mix had cooled enough to put on the filo pastry for the construction of the wontons - I'll put the full recipe for these below (they are super easy).
With the wontons in the oven it left us free to focus on the pork. Shaking it up a little we opted to griddle the pork rather than stir fry it to get a sticky glaze. Mr M gave it a quick griddle before adding the BBQ sauce and popping it the oven for 15 minutes to let the sauce got really sticky.
The noodles were super easy; after frying off some garlic, chilli, carrot, broccoli and peppers the cooked noodles - which have had a splash of soy to them - are added to the pan and given a quick fry.
The only thing left to do was to serve, sprinkle on some spring onion and devour.
I served the wontons with a sweet chilli dip which went beautifully with the saltiness of the soy in the crispy parcels. They were crispy and light but packed a massive flavour punch. Being baked means that they are so much healthier than their cousins from the take away.
The BBQ sauce coated the pork in a perfect sticky, fragrant mess. Ideal for making what feels like a remarkably healthy meal feel that little bit more filthy!
The challenge was a total success. Using the sauces in a new way has opened my eyes to new ways of cooking, and the BBQ sauce mix has quite firmly earned a regular spot in our cupboard. Cooking with Mr M wasn't too bad either, I didn't have to kick him out of my kitchen.....I might just have to start sharing it with him. Might.
2 sheets of Filo pastry
2 Medium Carrot
Half a small Cabbage
Half a red Onion
Chop your carrots into thin short strips
Shred your cabbage
Finely your dice onion
Soften the veg in a wok for 4 to 5 mins then add light soy, give a quick toss and allow to cool.
Take your Filo pastry and cut into 12 squares. Add a teaspoon of veg to the centre. Lightly oil the edges of pastry and pull the corners together to make little parcels. Once you have 12 place on a baking tray and bake in the oven for 15 minutes at 200 degrees.
*This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit www.bluedragon.co.uk