spicey pork mince

interior_lineman said:

Frank Oxley said:

If you follow these instruction to the letter you won't be disappointed.

Ok, all I have to do is find out where I can get a pork stork. Aren't
they the one's that bring baby piglets?

Unfortunately pork storks are a protected specie so you won't be able to
prepare the dish. Suitable substitutes are not available.

"Frank Oxley" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Try this out.
Mildly spiced pork mince.
Serves 3-4
Cooking time:Approximately 25-30 minutes.
Ingredients:
450g(1lb) lean pork mince.
One onion, chopped.
Two cloves garlic, crushed.
750ml(1pint) pork stock.
175g(6oz) long grain rice.
225g(8oz) potato, diced (skin left on).
Two x 15ml medium curry paste.
Salt, black pepper.
Mushrooms, quartered.100g(4oz).
150g(5oz) frozen peas.
Two x 15ml fresh coriander (optional).

Method.

In a large non-stick wok or saucepan, dry fry the mince until it changes
colour, about four to six minutes.
Add stock, rice, potato, curry paste and season.
Bring to boil and simmer for 15 minutes.
Add remaining ingredients and simmer for approximately five minutes until
the rice is cooked and the stock is absorbed.
Serve with poppadoms or crusty bread.
If you follow these instruction to the letter you won't be disappointed.