Inroduction

Day 2

By: Hu’s Kitchen

Today is Day 2 of my 28 Days eat with Hu’s Kitchen.

For Breakfast today, I cooked ONE POT BREAKFAST WITH TOAST, For Lunch JACKET POTATO & ASIAN PULLED PORK and for Dinner MUSHROOM RISOTTO.

Below you can find all the ingrediants and step by step instructions along with my Youtube Video. Hope you will enjoy these 3 delicious dishes 😋

Ingredients

Breakfast – ONE POT BREAKFAST WITH TOAST

1. – 2 Eggs
2. – 1 Tomato/A can of Chopped tomato
3. – 1/2 Red pepper
4. – 1/2 Green pepper
5. – 1/2 Onion
6. – 2 Cloves garlic
7. – 1/3 Carrot
8. – A hand full of Mushroom
9. – 2 Slices bacon (optional)
10. – 2 Slices bread
11. – A hand full of coriander
12. – 1/4 Teaspoon ground cumin
13. – Salt
14. – Pepper
15. – 1/8 Teaspoon chilli powder (optional)

Lunch – JACKET POTATO & ASIAN PULLED PORK

1. – Potatoes
2. – Butter flavoured oil spray
3. – Salt
4. – Pepper

SALAD of your choice

Toppings: (Asian pulled pork)

5.  – Pork shoulder
6. – 200 Barbecue sauce
7. – 1-2 Tablespoon brown sugar
8. – 2 Teaspoon Worcestershire
9. – 2 Teaspoon smoked paprika
10. – 1 Teaspoon chilli flakes
11. – 2 Teaspoon mustard powder
12. – 3 Tablespoon white wine vinegar/Chinese rice vinegar
13. – 2 Garlic cloves
14. – Fresh Thyme (optional)

Dinner – MUSHROOM RISOTTO

1. – 200g Risotto rice
2. – 1 White Onion Chopped
3. – 2 Garlic cloves
4. – 80g Frozen Peas
5. – 200g Chestnut Mushrooms
6. – 100g Closed Cup Mushrooms
7. – 1.5 L Vegetable Stock / 1 Stock Pot & 1 Stock Cube
8. – 1 Tablespoon Henderson’s Relish Sauce
9. – 2 Tablespoon Parmesan cheese
10. – Oil spare Low Calorie Cooking Spray
11. – Salt
12. – Black Pepper

Step by Step Instructions

Breakfast – ONE POT BREAKFAST WITH TOAST
Step 1

Chop mushroom, green pepper, red pepper, onion, garlic cloves,  carrots, Chop a handful of coriander, bacon (optional).

Step 2

Heat a frying pan up, spray the pan with fry light oil spray, with high heat, add garlic and onion, fry for about 3 minutes or when the onion is soft up.

Step 3

Add red pepper, green pepper, carrot, mushroom in the frying pan, fry until soft up.

Step 4

Add in a can of chopped tomatoes with garlic, stir and mix well.

Step 5

Add in 1/8 teaspoon of Chilli powder, 1/4 teaspoon cumin powder, salt and pepper for seasoning. 

Step 6

Crack 2 eggs in the middle of the pan, turn the heat to medium low, let the egg cook a bit until the egg white is set.

Step 7

Put some toast in the toaster, serve in a bowl, add a hand full of coriander.

Step 8

Dip the toast in the egg yolk and spoon some vegetables on, enjoy… 

 

LUNCH – JACKET POTATO & ASIAN PULLED PORK
Step 1

Wash the pork then Put it in the slow cooker, add in 200 grams BBQ cauce, 2 TBSP light brown sugar, 2 TSP Worcestershire sauce, 2 TSP smoked paprika, 1 TSP chilli flakes, 2 TSP Mustard powder, 3 TBSP white wine vinegar, 2 Garlic cloves and fresh thyme(optional).

Turn on the slow cooker to high heat for 4 hours.

Step 2

Pre- heat your oven to 180 degrees with fan or 200 without. Use a small knive to zab 2 – 3 holes on the jacket potato, then put them in the microwave for about 5 mins, then take it out to check if the potato has been cooked through, if not then put back for another 3 mins.

Step 3

Once the potato is cooked, then spray the potato with some Fry Light spray oil, seasoning with some salt and pepper. Then put it in the oven for about 10 mins or when the skin is golden brown and crispy.

Step 4

Once the pork done, let it cool a little bit then Pull the pork apart a few times. 

Step 5

Take the potato out of the oven, put on a plate, cut a cross in the middle, add some butter or spread or butter buds.

Step 6

Add the shredded BBQ pulled pork on the potato, serve with some salad and enjoy…

Dinner – MUSHROOM RISOTTO
Step 1

Peel and Dice an onion, finely chop 2 garlic cloves

Step 2

Spary a frying pan with Garlic flavoured Fry Light oil spary, then add in prepared garlic and onion, add in a pinch of salt.

Step 3

While the garlic and onion is frying in the frying pan, chop 200g Chestnut Mushroom and 100g Closed Cup Mushroom to slices.

Step 4

Add one vegetable stock pot and a vegetable stock cube in a big jug. Then add in 1.3L to 1.5L of boiling hot water, stir well.

Step 5

Once onion and garlic is soften up, add in half of the mixed mushroom, stir and cook for about 2mins.

Step 6

Add in Risotto rice and toast them in the pan for about 45 second, then add in stock bits by bits (add in some stock then let it to reduce, once nearly all boiled away then add more stock in).

Step 7

Add in remaining mushroon then repeatly add in more stock. 

Step 8 (optional)

Add in 1 tablespoon of Henderson’s Relish Sauce. When it’s nearly cooked, add in about 80g frozen peas and mix well.

Step 9

Serve in a bowl or plate, add in some parmesan cheese, black pepper, a pinch of salt and some extra fresh Thyme.