Tag Archives: labradors and flowers

Chinese-style pork patties and recalcitrant photographic models

After the fiasco that was Bossy’s attempt to film her dogs’ ‘obedience’ (it still makes me chuckle just thinking about it), she has been trying to capture us next to flowers, which naturally fills me with an overwhelming and unfettered joy. Not. I’m concerned that the very hot weather we’ve been having has fried her brain: I mean seriously, do I look like a dog that enjoys the company of pale pink girly flowers? At least it’s quite entertaining when she lies down on the grass on her tummy to get a better angle, especially when she struggles to get up. What’s the point in a good angle if the subject has got bored with the tediousness of sitting still and wandered off? This photo is apparently a testament to my compliance, although it feels more like a punishment to me. At least nobody could mistake me for a dog happy to be caught next to a flower. She tried to photograph Java a number of times, but all she got was a dirty white blur. And Bossy considered the ‘flattened to the floor in a stranglehold’ look to be unflattering because it made her eyes boggle (Java’s, not Bossy’s). I really hope she loses the camera enthusiasm soon; in the meantime she’s the gift that just keeps on giving…

Ingredients (serves 4)

100g tinned whole water chestnuts, drained and finely chopped

500g lean pork mince

5 spring onions, finely chopped

1 clove of garlic, crushed

1 teaspoon grated root ginger

1 red chilli, finely chopped

1 teaspoon Chinese spice

1 tablespoon soya sauce

1 tablespoon cane sugar

salt and freshly ground black pepper

1 egg, beaten

3 tsp olive oil or peanut oil

Combine all the ingredients together well in a large bowl and form about 16 patties. Heat the oil in a large non-stick frying pan and fry for about four minutes on either side until cooked through and slightly caramelised. Delicious served hot or cold with fried rice, noodles or crispy Chinese cabbage salad.