Grilled Pork Salad With An Asian Flair

I heard from my mum this morning and she wanted to know what I was feeding my kids as they are growing like weeds!  I wish I knew!  I know it can’t just be they have a tall dad.  I have one as well but I didn’t get very far with the height thing.  And I did eat my vegetables though for all the good it did me. 🙂

It is strange coming into the last bit of the school year.  Both kids are finishing up at each of their schools and getting ready to move up to the next school.  Which means a flurry of celebrations and year end events.  A lot of lasts.  My son’s school has a cookout for the whole school with activities outside.  They finish off with a water balloon toss with the oldest students and the teachers.  They absolutely love that bit!

A big change from when I was a kid though would be the new tradition of having a graduation for every level of school including preschool!  At least our son’s celebration is called a recognition instead of graduation.  It’s a bit much.  Don’t get me wrong, I’m insanely proud of our kids.  I love watching them grow and becoming fabulous people.  They are really coming into their own.

The other day I planned on grilling pork in an Asian marinade to put over salad.  Great plan until I realised we had run out of gas for the grill.  Plan B was grilling on the stove top.

In a bowl mix together the following:

4 tablespoons of peanut oil

3 tablespoons of oyster sauce

3 tablespoons of rice vinegar

1 tablespoon of lime juice

2 tablespoons of amino acid

3-4 finely chopped garlic

A couple of teaspoons of cilantro

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Marinate the pork for at least an hour.  Also, take some of the marinade and marinate a few mushrooms.  If you are lucky enough to have a working grill on hand, grill away until the pork is cooked.  Otherwise continue with plan b.

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While the pork is resting grill the mushrooms.

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Slice the pork and mushrooms and top your salad with them.  For a dressing I quickly mixed up a bit of peanut oil, rice vinegar, and lime juice.

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A great light meal for the hotter weather.  And we’ve since rectified the gas situation so no more plan b for the time being!

Spicy Aubergine with Roasted Chicken

I could use this hot spicy dish today given how bitter cold it is.  We’re in a deep cold snap and hopefully it won’t last long.  Guinness is not impressed at all.

Rosemary from Cooking in Sens did a post with spicy aubergine and veal a few weeks ago and I loved the flavours that were in the dish.  I had most of the ingredients and two chicken thighs to use up.  Plus our kids were coming back from Florida and I wanted to make them a nice meal to welcome them home.

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Use a glass bowl big enough to hold the meat you choose to use.  Finely chop a shallot to give you about 1/4 cup.  Add 4-6 cloves of garlic, finely chopped.  Then add 7 tablespoons of peanut oil, 1/8 cup of Sriracha sauce, 1/8 chilli garlic sauce, 1/4 cup of rice vinegar, 1/4 cup of soy sauce, and 2 tablespoons of sugar.  Mix well.  Add the chicken and make sure it is well coated.  Cover and set aside for at least and hour in the fridge.

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When it is time to make dinner heat the oven to 350F/175C.  Bake the chicken thighs turning every 10 minutes until the chicken is cooked.

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While the chicken is cooking add the rest of the marinade to a skillet.  Add a cup of chicken stock and bring the sauce to a simmer.  Allow it to reduce by about a third or so.  If the sauce is too spicy add more chicken stock.  I had to do this otherwise I think I would have blown the kids out of their seats.

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While the sauce is simmering, cube a cup and a half of aubergine and slice up the cooked chicken.  Add to the sauce and cook until the aubergine is cooked.  Just at the end add a handful of sliced scallion.

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Serve with rice noodles or rice.

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This was very spicy!  This would have a great chance of curing the common cold.  🙂  Which given the season, isn’t a bad thing!