Month: December 2017

Meals for the homeless – chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

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Last Saturday my 10 year old boy bought a ham for the homeless feed out of his own pocket money. He and his dad sliced up the ham and left a pile of ham fat behind.

This Saturday was the Christmas dinner for our homeless friends.  So I made this colorful chicken terrine with left over ham fat. I also added apricot, raisin, saute onion, corn kennel, cumin powder, cinnamon powder, thyme, bay leaf, strawberry jam, salt and black pepper.

Looks and tasted great, and so easy and cheap to make.

Chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

 

Chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf

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Meals for the homeless: simple pan fry pork shoulder

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Cooking something nice in bulk and with a budget is not an easy task, often involving extra preparation time to trim and slice a cheaper cut of meat. Pork shoulder is one of the easier meat to prepare and cook in bulk. It is also so tasty and nutritious.

Last week I bought 2 large pork shoulders, about 5kg in weight. I trimmed off the skin and most of the fat, then thinly sliced the meat. I marinated the meat with BBQ sauce, soy sauce, dark soy sauce, maple flavor syrup, sherry, sesame oil, sesame seed and some potato starch. I left the meat in the fridge to settle for 2 days in a tight sealed container.

On Saturday for the homeless feed, I simply pan fried the sliced pork with some oil, onion and capsicum The meal looked and tasted delicious. At the street banquet, the dish was very popular and it disappeared quickly.

 

Simple pan fry pork shoulder, homeless feed

Meals for the homeless: simple pan fry pork shoulder

The simple method is as follows:

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Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

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The cactus flowered again this year, yielding 2 single strikingly beautiful flowers, with pink and pearl like colors.

Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

Last harvest I made a soup with the flowers. This year I fried them with some egg and corn flour, flavored with Chinese five-spice and green shallot.

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Method is as follows:

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