By James Farmer
New twists on conventional Southern favorites
Southern meals is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu together with his personal twists on conventional Southern dishes (ergo, Peach and Pecan poultry Salad, Collard Cole Slaw, Plum and Persimmon beef Tenderloin). Stitched including a mixture of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with no sacrificing the delicious pride that's the hallmark of Southern meals, all utilizing what's clean and most sensible, gleaned from the land and backyard and steeped in historical past.
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Additional info for A Time to Cook: Dishes from My Southern Sideboard
Add the spring onions, garlic and chilli and stir-fry until fragrant. 5. Add the browned pork belly and water, followed by the seasoning. Bring to a boil, then simmer over low heat for 2 hours. 6. Arrange the bamboo shoot on a serving plate. Top with the pork belly and drizzle with sauce. Garnish with coriander and serve. indd 45 17/4/14 2:57 PM BRAISED PORK HOCK Serves 5 Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for the skin. It is also widely believed that pork hock stewed with peanuts will help lactating mothers increase their milk supply.
Slice and serve. 300 g (11 oz) sweet potato flour 1 litre (32 fl oz / 4 cups) cooking oil Seasoning 4 Tbsp red vinasse (red wine lees) 1 Tbsp light soy sauce 1 Tbsp rice wine 1 tsp sugar Note: This method of cooking the pork, by heating up the oil, then turning off the heat and cooking over low heat will ensure that the meat is cooked from the inside out. indd 50 17/4/14 2:57 PM FRIED PORK CHOPS Serves 4 This is a simple and quick recipe for the all-time favourite dish of pork chops. I usually marinade a large quantity of pork chops and store them in freezer bags in the freezer, then defrost and cook the marinated pork chops whenever I need to fix a meal quickly.
Remove and plunge into cold water to cool. Drain and squeeze out any excess water. Season the spring onion and carrot with a pinch of salt. Leave for 20 minutes, then squeeze out any excess water. 4. Prepare the filling. Measure out 200 g (7 oz) fish paste and place in a large bowl with the minced pork, garlic, onion, spring greens, spring onion and carrot. Add the seasoning and mix well. Divide the filling into 12 equal portions. 5. Wipe a sheet of dried tofu skin with a clean damp cloth, then spoon a portion of filling onto it.