Thank god for Roast chicken!....

Feeling industrious while baby H was sleeping. I slung a chicken in the oven, thinking it would be a standby for something later. As part of a cook-a-long, I was supposed to be cooking something more 'international', so a full roast dinner really wouldn't have cut it!!.

Anyway, as happens everyday, time ran away from me and I didn't have time to do the full sweet and sour pork dish I had planned. In retrospect, perhaps a blessing, as the calorie count with fried pork would have gone through the roof. Instead, I stuck to the sauce and added the breast meat from the roast. Really delicious!

Mrs Lee's Sweet and Sour Sauce

280ml Water

8tbs Tomato Ketchup

3 tbs Chinese rice vinegar

1/2 tbs Worcestershire sauce

1/2 tbs Chilli sauce

1tsp sesame oil

9 tbs Sugar

1 tsp salt

Corflour mix - 2tbsp cornflour and 4tbs water mixed.

I stir fried one onion, half a cucumber, 2 large red chillis and 2 chopped tomated. Remove veg and then bring other ingredients to a boil before adding cornflour mix to thicken.

Return veg to gravy and stir in chicken and fresh pineapple.

sossidges!!

Sausages in Singapore are never like the ones back home. In fact, you truly take something as simple as this for granted until it's no longer there.

Yesterday the butcher delivered me some pork mince. Normally I would get out the grinder and do this myself, but it's always a pain to clean after, and having the messy bit already done leaves you free to the fun of flavouring and stuffing. I might also add that I am a bit of a cheat and use synthetic casings - running water through a piece of real skin just doesn't appeal to me!!

I use a traditional English mix which I get from the Sausagemaker; http://www.sausagemaking.org/. I retained half the batch and added dried apple chips and apple juice, to recreate my favourite sausage; Pork and Apple.