This is posted for a request, but it's a recipe i've made often. The glaze really makes the finished dish. Prep time doesn't include marinating and resting the meat. This is good served hot or cold, and leftovers are great in sandwiches.
This is a really easy and popular recipe in our house. I wish I could show you the "accordian pleats" but if your not sure, a fork's tines around the edge would do! Chicken or ham will work in this too.
Tomoko and her sister cooked this last night. It's from a Japanese cookbook Tomoko's mum sent us. This is our translation of the recipe. The recipe suggests it serves 6-8, but 4 of us ate it as part of a dinner with lots of small courses. I could have eaten all of it! Beef or chicken mince would be good with this too.
This was born of leftover filling from Spinners beautiful Spicy Roast Chicken recipe #54387 that we ate last night. Not liking to waste the yummy filling, this is what I came up with. We ate it as an appetiser tonight, but it would be good as part of an Asian style banquet.
I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.
I found this on a supermarket leaflet. The original recipe used lamb chops-I changed that to pork. The sauce is enough for 4 servings according to the original recipe, but we love lots of sauce over pasta.