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Showing posts from October, 2016

Spicy Sichuan-Style Prawns - World Food Cuisines

Ingredients:1½ tbsp groundnut oil2cm piece ginger, finely chopped2 garlic cloves, coarsely chopped1 spring onion, finely chopped450g raw prawns, shelled and de-veined
For the sauce:1 tbsp tomato purée3 tsp chilli bean sauce2 tsp Chinese black vinegar or cider vinegar2 tsp golden caster sugar2 tsp sesame oil handful coriander leaves, to servesliced spring onion, to serve
Method:Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Tip:Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish.

Roast Cod With Paella & Saffron Olive Oil

Ingredients:For The Paella:1 tbsp olive oil200g raw chorizo, diced3 large shallot, thinly sliced3 garlic clove, crushed2 tsp smoked sweet paprika (pimenton)300g paella rice1l fish stockknob of unsalted butter300g prawn, chopped into bite-sized pieceshandful cooked, shelled mussels, plus 18 in their shellsjuice ½ lemon (optional)small bunch parsley, choppedFor The Saffron Oil: 75ml extra-virgin olive oiljuice ½ lemonpinch saffron threadsFor The Cod: 1 tbsp olive oilknob of unsalted butter6 x 175g/6oz cod fillets, skin onsqueeze lemon juiceMethod: Heat oven to 180C/160C fan/gas 4. To make the paella, put the olive oil, chorizo, shallots and garlic in a large pan and fry for 7-8 mins until the chorizo releases its oil and the shallots have softened. Add the paprika and cook, stirring, for 5 mins, then add the rice, mix well and cook for a few mins more.
Pour in 600ml of the stock, season and mix well to combine. Cover and put in the oven for 15 mins. Uncover, give everything a good stir, the…

Spiced Lamb & Feta Gozleme With Special Tomato Sauce

Ingredients:For The Gozleme Dough:7g sachet fast-action dried yeast1 tsp golden caster sugar250g plain flour2 tbsp olive oilFor The Filling: 1 tbsp olive oil, plus extra to finish500g pack lamb mince2 garlic clove, crushed2 tsp ground cumin2 tsp ground coriander1 tsp ground cinnamon1 tsp mild chilli powder50g raisinzest 1 lemon3 spring onion, finely sliced50g toasted pine nut100g feta cheeseFor The Sauce:
8 tbsp tomato ketchup2 tbsp pomegranate molasses1 tbsp very finely chopped red onionMethod:For the dough, mix the yeast, sugar and 175ml lukewarm water in a small bowl. Stir to dissolve the yeast, then set aside for 10 mins, or until the liquid starts to froth.Mix the flour with ½ tsp salt in a big bowl. Make a well in the centre, pour in the yeasty mixture and olive oil, and mix to a dough. Knead for 10 mins, then put the dough in a lightly oiled bowl and cover with oiled cling film. Leave somewhere quite warm until doubled in size.Meanwhile, make the filling. Heat the oil in a frying…

Katsu Pork With Sticky Rice

Ingredients:
200g short-grain or sushi rice, rinsed100g panko breadcrumbs1 tsp turmeric1 tbsp vegetable oil1 egg white450g pork fillet, trimmed and cut into 8 piecescoriander sprigs, to garnish (optional)pickled ginger, to serve (optional)For The Sauce:
1 tbsp vegetable oil1 onion, chopped1 medium carrot, grated2 eating apple, such as Braeburn, peeled, cored and roughly chopped2 fat garlic clove, sliced2 tsp medium curry powder½ tsp ground ginger1 tbsp tomato purée2 tsp clear honey1 tbsp soy sauce1 tbsp cornflour350ml chicken stock1 tsp sesame oil
Method: To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato puree, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and th…

Mini Pork Pies With Piccalilli

Ingredients:
Few dots of butter600g shortcrust pastry, bought or homemadeLittle flour, for dusting85g dried white breadcrumb400g good Cumberland sausage (about 6)200g smoked bacon lardon¼ tsp each ground mace, ground pepper and dried sage1 egg, beaten with a forkFew pinches sesame seedsPiccalilli, homemade or bought, to serveMethod:Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimeter or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everyth…

Texas BBQ Medley

Ingredients:1 large chicken5 beef short ribs (about 3kg), ribs separated2kg piece boned pork shoulder, rind removedTexas barbecue saucesliced sweet white onions and sliced gherkins, to serve For the brine and rub:8 tbsp good-quality flaky sea salt2 tsp fennel seeds1 tbsp black peppercorns3 bay leaves2 tsp cayenne pepper1 tbsp smoked paprika.2 tsp garlic salt150g soft light brown sugar50g golden caster sugarMethod: You’ll need to brine the meat at least 24 hrs before your BBQ. First, spatchcock the chicken. Flip the chicken over so the backbone is facing you. Use a sturdy pair of kitchen or poultry scissors to cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint.Put each cut of meat in a separate, large seal able bag. Sprinkle 1 tbsp salt into each bag and massage it all over the meat. Squeeze the air from the bags, seal tightly and put in the fridge for 24 hrs.Tip t…