From the 2010 calendar.

Made 1/2 of this for the 2 of us.  Left the pork fillet whole instead of cutting it into 10cm lengths as per the recipe and after sealing it, steamed it for 20 minutes instead of 25 but 15 minutes would have been ample.  Had some rice cooking in the TM bowl and cabbage and carrots in the varoma tray - these all cooked perfectly.  When it came to the black bean dressing, I couldn't get a tin of black beans so bought a packet of salted blackbeans from the local Asian shop and used just 35g of these. They are the same as what is in the tin but not in liquid. However, the sauce was far too thick and strong.  I have frozen the leftover dressing whilst I think of what to do with it. Maybe just add it into some stir fried vegies, diluted with some liquid stock.
Very disappointing meal, won't be doing it again. 1/5 for the vegies & rice.

You should have gone the whole hog scyrene and baked them - crisp and delicious indeed.  Perhaps try it next time to compare the 2 methods.

You amaze me Jo, even at this time of year you can still put together a menu plan    I'm sure there are many out there like me, taking one day at a time at the moment.

My pleasure Carrie. Glad you enjoyed it.

Thanks Sargo.  Is your recipe one which is ready to eat?  As a substitute for a can of soup, would we need to half the amount of liquid stock used?

Are the prawns cooked or green Cate?

Thanks snoozie

We had cork in the kitchen of this house when we bought it 16 years ago. Put up with it until we had a new kitchen put in then had slate installed to match the adjoining dining room.  I used to work at a place which sold & installed it and never did like the stuff.