Nigella's Chicken and Peas Pan bake

 

I love this recipe because you get both veggies and protein in one absolutely unctuous plate. It takes longer to make than you think though, mostly time in the oven.

Ingredients

• 1, 1kg pack frozen peas or 2, 600g packs
  
• 2 leeks chopped into 1-2 inch long peices
• 6-8 garlic cloves minced
  
• 2-3 big splashes of dry white vermouth or sherry
• Olive oil
  
• Fresh dill (we've used frozen in a pinch, fresh is obs better)
  
• 1-2 kg chicken thighs, Bone-in, skin-on
  

Method

1. Pre-heat oven to 200 C, we use 180 C since we have a forced air oven
2. Line a deep baking tray with foil/silicone then empty the frozen peas into it
3. Add in the chopped leeks, minced garlic, dill, vermouth, and salt and stir around a bit so it is all mixed. Then put the chicken thighs on top, skin-side up, and drizzle olive oil and a bit of salt over the tops.
4. Bake in the middle or lower part of the oven for 45 minutes, then remove and stir the peas around a bit so they don't dry out.
5. Bake again for 30 minutes.
6. Serve with boiled potatoes or just by themselves!
   

Char Siu - 叉烧

This is from the Made with Lau channel on Youtube. The video is here. It is delicious, in buns, with noodles, however you want it. Cold on sandwich. Yum.

Ingredients

Meat and basting

• 2 kg pork butte (fläskkarré).
• 4 tbsp honey
• 4 tsp water

Marinade

• 2 tbsp garlic salt
• 8 tbsp brown sugar
• 4 tbsp oyster sauce
• 4 tbsp light soy sauce
• 2 tbsp hoisin sauce
• 4 tbsp red wine
• 2 tbsp Shaoxing wine
• 2 cubes red fermented bean curd (optional)
  
• 2 tsp five spice powder
• 0.5 tsp red food coloring (if you want to)

Method

Meat

Cut it with the grain into one inch thick strips, or slabs. You should end up with three or four strips. Stab the slabs vigorously with a fork.

Rub a dub dub

Mix all of the marinade until it is even. Put it with the meat in a big zip lock and let it marinate over night, not more than 24 hours.

Oven business

Set the oven to 220 °C (i.e. 425 °F). Line a baking pan with foil and place the baking rack on top of the foil. Lay out the pork on the rack. Add a few tbsp of water to the bottom of the pan to add some steam and make cleaning easier. Place in oven. Baste regularly with either left over marinade or honey water mix.

• Cook for 15 minutes. Take out to baste with marinade.
• Cook for 15 minutes. Take out to baste with marinade.
• Cook for 10 minutes. Take out to baste with honey water.
• Crank up the heat to 240 °C (i.e. 450 °F) and cook another five minutes, lather with honey and take out.
  

Let it cool a little before cutting it.