Pumpkin Corn and Bacon Chowder

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With a massive winter front hitting Canterbury this weekend with rain, sleet and snow depending where you are there are only a few things perfect for this type of weather and they are staying at home in the warmth with good company. good food, good book or movie and pjs.

Well for the good food option on this wintery Sunday I have chosen to make a chowder now they don’t have to be seafood based to be good! Pumpkin season is currently here also so crown pumpkins are very, very cheap! I picked a small one up for $1 which was a great bargain. I wanted to make something different this time rather than your standard pumpkin soup which I have a couple of variations on already. So here it is folks Pumpkin, corn and bacon chowder.

Pumpkin Corn and Bacon Chowder

Ingredients:
1 small crown pumpkin, peeled and 2-3cm dice
2 tbsp. garlic, small dice
1 cup. bacon, diced
1 small brown onion, diced
50gm. butter
1/2 cup. white flour
1 litre. chicken or vege stock, hot
1/2 cup cream
1 tin corn kernels in spring water
salt and pepper

Garlic bread to serve

Method:

  1. Pre-heat oven to 200 degrees fan bake.
  2. Add pumpkin, garlic, salt and pepper to lined baking tray and roast for 22 minutes until tender.
  3. In a large heavy based pot fry onion, bacon and butter cook for 2 minutes until onion is translucent., over a medium heat.
  4. Add flour and stir constantly, cook for 2 minutes now add half a cup of the hot stock and stir in well this will thicken, now add another 1/2 cup of stock and cook out. Repeat this step until all stock has been used.
  5. Do not add it all at once or it won’t thicken properly.
  6. Add cream, corn and pumpkin, allow to simmer for 10minutes and check your seasoning I added quiet a bit of seasoning for it to be a perfect flavour.
  7. Serve with buttery toast or garlic butter.

Makes 3 liters

 

Sticky Pork and Broccoli Udon Noodles

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Sometimes you really want takeaways but it can be much cheaper making it yourself. I’m happy to say these pork udon noodles are delicious we both ended up going back for seconds and there was none left for lunches, we were not complaining though!!

Minimal amount of effort went into this dinner only 3 vegetables broccoli, capsicum and mushrooms and the udon noodles come pre-cooked they just need rinsing and added to the hot sauce. I just got my udon noodles in 200gm packets from the mad butcher they will sell these at most supermarket and Asian grocers.  The sauce base for this recipe could be used with chicken, beef or just vegetables its a very versatile mix of Asian flavours. The udon noodles soak up the sauce and are just delicious!

Sticky Pork and Broccoli Udon Noodles

Ingredients:
400gm pork mince, room temp
1 red capsicum, sliced
1 1/2 cup broccoli, small florets
3-5 button mushrooms, sliced
1 spring onion, sliced
3 tbsp. canola oil
2 tbsp. sweet soy
1 tbsp. light soy sauce
2 tsp. crushed ginger
1 tbsp. crushed garlic
1 tbsp. sweet chili sauce
1 tbsp. fresh coriander, chopped
1 tsp white sugar
1/4 tsp. fish sauce
2 cups water
2 tbsp. corn flour
400 gm. udon noodles. precooked
2 tbsp. sesame seeds to serve

Method:

  1. Heat a large fry pan on a high heat, add 2 tbsp. of oil and pork mince in spoonful’s. Brown each side 3-4 minutes until golden.
  2. In a bowl combine soy sauces, fish sauce, ginger, garlic, coriander, sweet chili and sugar together. Pour into hot fry pan over beef coasting the beef remove from fry pan into bowl and set aside. Sprinkle with corn flour and mix in well.
  3. Heat remaining oil in fry pan and add broccoli, mushrooms and capsicum sauté for few minutes until browned add 1 cup of water and let cook out until all water is evaporated and vegetables are tender.
  4. Add pork and sauce back to the fry pan. Let cook out for 2 minutes to start thickening, add last remaining cup of water and rinse udon noodles.
  5. Simmer for 5 minutes and serve with sesame seeds and chopped spring onion.

Serves: 2-4