mar 14 2010

ChowChow for dinner..no, not the dog breed.

Published by under Ukategorisert

ChowChow  was a dish popular in many Norwegian homes during the 1970s and ’80s, according to my boyfriend and the webpage where I found a recipe for it. I’d never tried it until I cooked it Saturday evening but it turned out dang delicious. The recipe carries within it the fragile beauty of Norwegian house wives that had tasted Indian food sometime and tried to re-create it with the ingredients they had at hand – which is a wonderful thing, I think. That’s my theory at least.

( I love it when I can make a nice meal from the things I have in my pantry. Okay, I don’t have a pantry, but I have an entire book case stuffed with food stuffs, it’s close enough to a pantry.)
Here goes the recipe, tweaked to my likings and pantry (but not much, it’s pretty close to the original):

ChowChow

6 servings

Ingredients

  • 600 grams pork (I used pork shoulder that I cut into pieces myself – nice and juicy meat)
  • 200 grams bacon
  • 1 big onion
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 small can of diced pineapple
  • 1 dl cream
  • 1 ts corn starch/Maizenna
  • 1-2 teaspoons of dehydrated broth, or a stock cube or 3 dl of real beef stock, then omit water
  • 3 dl water
  • 1-2 teaspoons curry powder
  • 2 tablespoons tomato purée
  • 2 green apples (they need to be tangy, not too sweet)
  • 1 chinese garlic knob
  • 2 teaspoons of pickled ginger
  • 6 champignon mushrooms
  • 1-2 teaspoons Sweet chili sauce
  • Brown rice as a side

Instructions

Fry bacon bits till brown but not too crispy in a frying pan. Add to a large pot.  Fry the onion in the bacon grease, add to pot. Do the same thing to the champignons.  Cut pork to small pieces, let brown in frying pan, but not cook through, add to pot. Now; in the pot, add garlic and minced ginger, let fry till fragrant, then add curry powder and let sizzle a bit, before you add water, tomato purée, bell peppers, apples, and pineapple pieces. Let simmer until everything is cooked through, then mix cream with corn starch and add to pot. Let it reach the boiling point and simmer for a few minutes or until the sauce has reached desired concistency. Add salt and sweet chili sauce. It’s supposed to taste savoury sweet, not unlike chicken korma if that tells you anything. Serve with steaming hot rice, I used brown and red rice that I love since it’s chewy and tasty (and healthy).

Oh, and don’t ask me why it’s called ChowChow, I have no idea whatsoever. Any one out there have a clue ?

And I almost forgot, the craziest thing about the dish is the toppings it was served with in the 1970s. Behold:

  • Cashews and other nuts – okay, normal
  • Pickled ginger – it’s in the dish, okay to serve along side
  • Banana slices !!! – What a strange thing to add to a curry! It was delicious though, we tried it and we liked it.
  • Cucumber pieces !! WHY ?! This was too crazy for us, we didn’t dare to try. Tell me if you did and survived it.

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jun 17 2008

Svinebaconrull med rødvinssaus, hasselbäckpoteter og aspargesbønner.

Published by under oppskrifter

Ingredienser

En svinekotelett til hver; renskåret. Bankes flat mellom plastikkfolieflak; bruk noe tungt så går det lettere!

Fyll: Kremost, pesto, hakket soltørket tomat i olje, finhakket løk.

En skive bacon per kotelett

Husholdningstråd eller tannpirkere.

Slik gjorde jeg det: Tok en flat kotelett, smørte på en teskje kremost (jeg brukte en med kryddersmak) og så en teskje pesto, drysset over litt hakket soltørket tomat og løk. Rullet koteletten forsiktig sammen, tvinnet baconskiven rundt og surret alt stramt inn med husholdningstråd.

Varmet litt meierismør i en panne, brunet baconrullen på alle sider, bare et par minutter, la den i en ildfast form og satte i ovnen på 225 grader, omtrent 15 minutter.

Hasselbäckpotene: Skar poteten i tynne skiver, men unngikk å skjære helt gjennom ved å legge en treskje ved siden av poteten slik at den stoppet kniven fra å skjære helt gjennom. Krydret med salt og pepper. Under stekingen i ovnen penslet jeg potene regelmessig med smeltet smør, steketid ca. 30 – 40 min, de siste 15 minuttene strødde jeg over ost. 

Aspargesbønnene bare kokte jeg fort opp med godt saltet vann.

 Til slutt; den fantastiske sausen!

Stekte små biter med bacon sprøtt i pannen, tilsatte en hakket løk og et presset hvitløksfedd. Etter at løken myknet hadde jeg over en boks hele tomater, et par skjeer tomatpure, en halv terning med kjøttbuljong og kanskje en desiliter med kokende vann, hadde over en spiseskje med hakket soltørket tomat, slengte i et laurbærblad, salt og pepper etter smak, litt Provenceurter og rørte godt rundt. Når sausen begynte å tykne hadde jeg i litt vin, under en desiliter; bare nok til å gi sausen en mørk, burgunderrød farge. Så skrudde jeg ned varmen til nederste nivå og bare lot sausen sto og putre såvidt til maten var ferdig. Jo lengre den står og putrer jo bedre blir den, min sto sikkert ikke mer enn et kvarter, men smakte fantastisk likevel. Neste gang jeg lager dette tror jeg at jeg vil legge kjøttet i sausen før servering, for å få dekket det helt med den gode smaken.

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