Archive for April, 2010

I’ve recently learned (the hard way), that  adding more  ingredients to something doesn’t equate to a better flavour.  I made a yellow split pea soup last week and it was so salty (from too much ham stock and unneccesary garlic) that it was indedible.  I was especially gutted as I’d been really looking forward to making it (I used to buy the yellow split pea soup from my college canteen ALL the time, so it has nostalgic sentiment). 

My soupy failure was fresh in my head when I decided to make a marinade for my chicken stir fry.   I have posted about a stir fry chicken marinade before,  however, me and garlic are having a rocky patch at the moment.  Plus, this marinade tasted so much better than the last one, that I just had to share, sorry if it seems too samey!

Ingredients (Served 2)

2 chicken breasts, cut into chunks

100ml light soy sauce

A few splashes of Worcestershire sauce

2 tbsp ground ginger

2 tbsp all spice

2 tsp black pepper

Leave this in the fridge for an hour or two, or preferably overnight!

I just cooked this in a wok, with some stir fry vegetables, noodles and a couple extra splashes of soy sauce.  But I bet it would be delicious over some rice too. 

The marinade made the chicken so moist and tender.  Cue lengthy, exaggerated “mmmmmmm”‘s and clear plates all around!

Do you have a favourite marinade?  If so, please share; I’m interested in doing many more! 🙂

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I don’t use my slow cooker NEARLY as much as I would like.  I’m going to try to make something in it once a week from now on! 

For this recipe, it all started with the butternut squash; I’d bought 2 of them, and used 1 in a butternut squash soup from my Good Housekeeping cookbook (which I’ll post about soon!).  I had pork steaks in the freezer, which I’ve always wanted to try slow cooking in cider.  Which leads me to this amazingly tasty creation:


375g pork escalopes, cut into chunks (I used this)

150g pancetta cubes (I used this)

1 large onion, diced

250g baby button mushrooms (I chopped the bigger ones in half, and left the little ones whole)

4 cloves garlic, crushed

1 butternut squash, peeled and diced (I discarded the seeds)

1 500ml bottle apple cider

2 ham stock cubes in 100ml water

splash of lea n perrins

1tsp mustard powder

1tsp dried parsley

1tsp dried thyme

2 bay leaves

salt & pepper


Fry all the vegetables in a little olive oil, for 5 mins.  Add to slow cooker.

Brown the pork and pancetta for 5 mins.  Add to slow cooker.

I put the cider in the saute pan to heat up before adding to the slow cooker.

Add stock, parsley, thyme, mustard, Worcestershire sauce and salt & pepper (phew!) to slow cooker and give a good stir.

Add 2 bay leaves, cover and cook on low for 8 hours.

I served mines with sweet potato mash (with a generous helping of Philadelphia light soft cheese mixed through, yum!)

I would definitely recommend this.  I made this overnight, and I woke up the next morning salivating!

I look forward to my next slow cooker creation.  Enjoy! 🙂

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