Ground Pork Adobo with Quail Eggs

Ground Pork Adobo with Quail Eggs. Ground meat or giniling is one of the more popular choice of meat to most Pinoy. Ground meat dishes are very common in Pinoy cuisine, it is either cooked as the main ingredient or in combination of other vegetables. Check out the list below of some of the ground meat recipes that we have already posted.



Kalderetang Giniling na Baka, Ground Beef Kaldereta

Asadong Pork Giniling with Quail Egg

Braised Ground Beef with Oyster Sauce

Giniling na Manok, Ground Chicken with Tomato Sauce

Bagis

Giniling

Embutido

Special Embutido

Meatloaf, Christmas Meatloaf

Tortang Carne

Spicy Chili con Carne

Winged Beans with Beef, Ginisang Sigarillas

Cheesy Lumpiang Shanghai

You may have noticed that most of the ground meat dishes are cooked with tomato sauce. For today’s dish we go back to the basics, we try to cooked ground meat, adobo style. This is not new, but it is my first time to cook giniling, adobo style. For this adobo recipe I wanted it simple by just using vinegar and salt and have omitted soy sauce. I do however cooked my ground pork adobo with potatoes which is usually an indispensable ground meat partner in Pinoy cuisine. I have some canned quail egg lying in the pantry for some time now, which I have added to add character to the dish, not to mention that boiled egg goes well with adobo.

Here is the recipe of my Ground Pork Adobo with Quail Eggs.





Ingredients:



1 kilo ground pork

1 can boiled quail eggs, drained

3 medium sized potato, skinned, cut into cubes

1 small onion, peeled, chopped

1 head garlic, peeled, crushed, chopped

2 tsp. crushed peppercorns

3-4 pieces bay leaf

1/2 cup vinegar

salt

cooking oil

Cooking procedure:



In a wok heat generous amount of oil and stir fry the potatoes for 3 to 5 minutes or until the edges start to turn brown. Remove from wok and keep aside. Using the same wok sauté the garlic and onion until fragrant, then add in the ground pork, crushed peppercorns and bay leaf and stir cook for about 3 to 5 minutes. Add in the vinegar and about 1 to 1 1/2 cup of water let cook for about 2 to 3 minutes without stirring. Season with salt to taste. Now add in the potatoes and continue to simmer for 5 to 8 minutes or until most of the liquid has evaporated and has turn in to an oily sauce. Now add in the quail egg and continue to stir cook for a couple of minutes. Serve hot with a lot of rice.

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Queen Cakes / Blueberry Muffins

I have a lot of cookery books. I realised that again when Dom at Belleau Kitchen published this month's random recipe challenge, and asked us to turn to the 40th page of our 40th book and make whatever was on that page. My recipe books are in alphabetical order - thanks to my boyfriend when he was bored on evening - and I counted along; when I got to 40 I was still only as far as the letter E!

The book in question was Easy Cupcakes from Marks & Spencer and on page 40 were Queen Cupcakes. I'd never heard of them before and there was no explanation for the name; they seem to be simple cupcakes baked with currants. However, I had some blueberries in the fridge that needed using up - and I don't like blueberries on their own - so I thought Dom wouldn't mind if I adapted the recipe a bit!

Makes 12

You need:

115g butter, softened

115g caster sugar

2 eggs

4 tsp lemon juice

175g self-raising flour

100g blueberries, halved

3 tbsp milk

This is a very simple recipe. Preheat the oven to 180C. Cream the butter and sugar in a bowl them mix in the eggs. Add the lemon juice, mix in the flour, with a dash of milk to loosen the batter, then fold in the blueberries.

Spoon into muffin cases and bake in the oven for about 15 minutes.

The recipe for the Queen Cakes does not involve any icing or decoration and as I decided to take these to a volunteering day I was doing with colleagues, I thought that would work well- I needed something that I could transport in a box in my rucksack that wouldn't be too messy. The cakes had a muffin-like texture and went down very well when we had a break in a hard day's work - we were building a cob oven and an irrigation system in a community garden. It was great fun!

I'm sending these to Random Recipes, hosted by Dom at Belleau Kitchen.

Family Foodies, hosted by Louisa at Eat Your Veg and Vanesther at Bangers and Mash, has as a theme this month barbecues, picnics and outdoor eating. These cakes or muffins are so easy to eat outdoors with no mess; they travel well and taste great too!

Ness at Jibber Jabber UK is looking for vintage cake recipes this month. Queen cakes are - from what I can find out - a very traditional old-fashioned kind of cake so I think that counts!

Blueberries are in season so I'm sending this to Simple and in Season, hosted by Ren Behan.

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Do Not Disturb Birthday Card

This card was put together from a decoupage card pack but you could also cut out the shapes yourself from different coloured card. I made it for a birthday but it would also work really well for Fathers' Day this weekend!

The backing paper was part of the set and I simply had to cut out the different shapes and build them up using sticky pads so the image of the man snoozing on the armchair stands out. I added a happy birthday sticker at the top.

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Restaurant Review: The Drapers Arms, Barnsbury, London

Restaurant name: The Drapers Arms

Location: Barnsbury Street, Islington, London

Description: Gastropub with a nice garden tucked away in a residential part of Islington, opened by the son of Evening Standard restaurant critic Fay Maschler

Reason for visit: Pre-theatre snack and drinks with a friend. It was in the right area not too far from the theatre.

We ate: As we didn't have much time we decided to share a charcuterie platter and some fish balls which came with mayonnaise.

The food was: The fish balls were particularly nice.

The atmosphere/service was: We sat outside in the garden and as I arrived first, I sat on a large picnic table. Two people came in and asked if they could sit there too (there were no empty tables left) so I said yes, and they promptly started smoking. A few minutes later they were joined with four of their friends, also smoking and braying with laughter in that Made In Chelsea way. When my friend arrived she had to squeeze on the bench next to me and we tried to ignore them. Which is in no way the fault of the pub but it did slightly spoil my enjoyment of the evening!

Price range/value for money: I'm not sure as my friend paid, but looking at the menu online it's not cheap - but then, this is a gastropub in Islington.

Would I recommend it? Yes, it seemed a nice place, it's just a shame people are allowed to smoke in the pub garden.

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Meal Planning Monday Week 24

Monday

Breakfast yogurt, muesli and fruit


Lunch chicken, mango and feta salad


Dinner pasta as I was home late, my boyfriend had a pizza



Tuesday

Breakfast poached eggs and smoked salmon


Lunch carrot, couscous and orange salad from SW 100 extra easy days p.87, with sliced ham


Dinner Slimming World fakeaway battererd fish for me, chicken kiev and chips for him




Wednesday

Breakfast cereal or yogurt


Lunch sandwich


Dinner Chicken fajitas/enchiladas




Thursday

Breakfast poached eggs and smoked salmon


Lunch carrot, couscous and orange salad from SW 100 extra easy days p.87, with sliced ham


Dinner sausage and mash




Friday

Breakfast yogurt


Lunch sandwich


Dinner Slimming World fakeaway Big Mac in a Bowl for me, burger and chips for him



Saturday

Breakfast yogurt


Lunch hot dogs


Dinner Slimming World spiced chicken (like southern fried chicken) from fakeaway book with homemade potato wedges




Sunday

Breakfast cereal


Lunch savoury pancakes


Dinner baked herby cod with watercress and roast cubed potatoes from SW 100 extra east days p82 (chicken for the other half)

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Alphabakes - June 2014

Welcome to our second run-through of the alphabet with Alphabakes, which started with A in April, moved to E in May - and now for the third letter we're staying in the first part of the alphabet. The letters are chosen at random so that's a bit of a coincidence - this month the letter we are baking with is

D

Remember, you can either make a recipe beginning with D, or use an ingredient (preferably one of the main ones) beginning with D.

If you're stuck for ideas, you could have a look at the round-up for the last time we had D, back in January 2013! I quite fancy having a go at doughnuts myself....

If you haven't participated before, here's all the information you need:

1. Post your recipe on your blog and link it to The More than Occasional Baker and Caroline Makes , stating the relevant month's host. If you do not have a blog, email us a picture and a brief description of your entry which we will include in the round-up at the end of the month.



2. You can use your own recipe or someone else's recipe. The recipe can be sweet, savoury or a mixture! Anything goes as long as the random letter is predominantly featured in the recipe as one of the main ingredients or flavours or in the name of the bake itself (i .e . not as a garnish , or using 'flour' for the letter F!) You can also republish old posts/recipes but you must include the information for this challenge as stated in these rules.



3. Add the logo to your post and add 'alphabakes' as a label to your post.



4. Email your entries to alphabakes@gmail.com by midnight (GMT) 25th of the month. Please include:

• Your name (that you want included in the round up or we will use the name of your blog)


• Your blog post URL


• Recipe title


• Photo of recipe (to be included in the round up)

5. You can submit as many entries as you like.



6. You do not have to participate every month to join in.



7. You may submit your entry to other challenges as long as it complies with their rules.



8. If you use twitter, please use the tag #alphabakes and mention @bakingaddict and @Caroline_Makes. We will retweet all those that we see.



9. Have fun! :)

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Heart-Shaped Cake Balls

I described in a previous post how I made my own Rolo chocolates from a mould provided by the Dot Com Gift Shop. They also sent me a heart-shaped mould and some heart-shaped petit four cases to review.



I decided not to make chocolates this time however and instead make cake pops. Usually these are on sticks but they taste so delicious I don't see why you couldn't just make them as bite-sized nibbles and enjoy them that way. I had made a chocolate cake that was part of the same project, which you will be able to read about shortly, and had to trim the cake a bit. So I had some leftover cake trimmings which I crumbled up into a bowl.

I mixed it with some chocolate buttercream to make a dough.

Simply press the mixture into the moulds and place in the fridge for a little while to firm up.

As the mould is silicon it is completely flexible, making it very easy to turn the shapes out. You could also dip them in melted chocolate to coat them.

The Dot Com Gift Shop also sent me these mini heart-shaped petit four cases, which are just the right size to use with the mould.

Simply place the cake shapes or your chocolates into the cases to serve.

Disclaimer: I was sent these products free of charge by the Dot Com Gift Shop. I was not asked to write a positive review and all opinions are my own.

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