Category: Recipe

Follow this method to make delicious stir-fried noodles.

A very basic version would be garlic, ginger, noodles (obviously), spring onions, beansporuts, seasamee oil, soy sauce and oyster suace.

From here you can add what you like. You can use any kind of meat (chicken, beef, pork, prawns) or leave it out entirerly. Sliced carrots, mange tout, celery, pak choi, baby sweetcorn, bamboo shoots, water chesnuts, red or green pepper are all possibilities.

As with most stir frys most of the work is in the preparation

This recipe is for chicken noodles and makes enough for 3 people

Equipment

• Wok
• Pan of boiling water (for cooking noodles)

Ingredients

• 1 clove of garlic
• 1 cm of ginger
• 2 skinned, boned chicken thighs
• 2 tsp oil for frying
• 1/4 tsp ground white pepper
• Noodles (3 blocks, dry)
• 2 tsp Light soy sauce
• 1 tsp Sesamee oil
• 2 tsp Oyster sauce
• 3 sping onions
• 2 carrots
• 4 baby sweet corn
• Handful of mange tout
• Hnadful of bean sprouts

Method

1. Finely slice the garlic and julienne the ginger.
2. Slice the sping onions and the carrots.
3. Slice the chicken.
4. Put the pan of water on to boil; heat the oil in the wok.
5. When the wok is hot, add the ginger and garlic, and stir while frying until golden.
6. Add the chicken, white pepper and stir while frying for a few minutes.
7. At the same time put the noodles into the boiling water and cook for the however long it says on the packet.
8. Add the carrots, sweet corn and spring onions to the work and stir while frying for a few minutes.
9. Drain the noodles when they are ready. Put them back in the pan and add soy sauce, sesamee oil and oyster sauce. Adjust the quantities of the suaces to your liking. Mix the sauces so the noodles are evenly coated.
10. Add the bean sporuts and mange tout to the wok and stir while frying for a few minutes.
11. Then pour the contents of the work into the noodle pan. Mix well.
12. Serve into bowls and eat immediately.

Pictures

 

The point of this dish is the crackling. Belly pork is tasty and cheap.

Ingredients

A slice of belly pork per person

Soy sauce

Equipment

A dish for marinading

A roasting tin with a rack

Method

Pre-heat the overn to 180ºC

1. Marinade the pork by placing it skin side down in the dish and adding 100ml of soy sauce. If ncessary add water to bring the level up. Mariande for at least an hour.

2. Place the prok on the roasting tin rack, skin side up. You may need to prop it up with scrunched up tin foil to stop it falling over.

3. Roast the pork in the oven for 45 mins or longer until the skin is crispy.

5. Remove from the oven and place on a chopping board.

6. First remove the rib bone.

7. Then using a sharp knife (cleaver works well) cut across the pork to create bite size pieces topped with crackling.

8. Serve immediately with rice, greens, and chilli oil.

Tasty accompaniment to any Chinese style dish and rice. You can vary the quantities of chilli, ginger and garlic to taste.

Ingredients

1 large red chilli

1 clove of garlic

4cm piece of ginger

1 dsp ground nut oil

1 bag of washed, baby spinach

1 dsp of seasame oil

1 dsp of light soy sauce

1 tbsp oyster sauce

Equipment

A wok

Method

1. Slice the garlic and chilli very finely; juliene the ginger.

2. Heat the oil in the wok on a high heat, then fry the garlic, chilli and ginger.

3. Add the spinach, turn down the heat, and stir until the spinach has wilted.

4. Turn off the heat, then add the seasame oil, soy sauce and oyster sauce.

5. Mix well, then serve immediately.

Photos

A simple bit amazingly good dish. This version uses brisket of beef and is slow cooked for at leat 2 hours. Serve with rice.

It works brilliantly with pork ribs. Use a whole rack of ribs, cut so there are two rib bones in each piece. The method is identical, except cook at 180ºC for 50 minutes without a lid, turning the meat after 25 minutes.

Skinned, boneless chicken thighs are also good. The method is identical, except cook at 180ºC for 40 minutes, turning the meat after 20 minutes.

Ingredients

1kg Brisket of Beef

150ml Shaosing (Chinese brown rice wine)

75ml Japanese Soy Sauce

1 tbsp Toasted Seasame Oil

5 Whole Star Anise

4 Cloves of Garlic, crushed

6cm Piece of Ginger, grated

(Optional) Dried red chillis

2 Spring Onions

1 Large Red Chilli

Corriander Leaves

Equipment

Casserole dish

Method

Pre-heat the oven to 180ºC.

1. Mix the rice wine, soy sauce and seasame oil together.

2. Add the grated ginger, the crushed garlic and star anise.

3.  Optionally add the dried red chillis, if using.

4. Place the beef into the casserole dish, and pour over the liquid.

5. Heat the casserole dish on a high heat until the liquid is simmering.

6. Place casserole dish into the oven and cook for 2 hours, turnign the meat every 30  minutes.

7. While it cooks prepare sliced red chilli, sliced spring onion and chopped corrinader leaves as garnish.

7. Remove the meat and slice.

8. Strain the cooking liquid into a jug to serve as a gravy.

9. Serve immeadiately, with the gravy and garnish.

Photos

Oriental Ribs

If you have left over bread, then preserve it by turning it into croutons. It’s like pickling bread. You will need croutons for Caesar salad.

A handful of croutons added to a bowl of tinned cream of chicken soup works really well.

You can use any kind of bread, but an open textured bread makes the best croutons. Adjust the quantities of salt and garlic to taste.

Ingredients

Bread

2 tbsp Olive Oil

4 cloves of garlic, crushed

Maldon Sea Salt

Equipment

A roasting tin, lined with tin foil

Method

Pre-heat the oven to 160ºC

1. Cut the bread into crouton sized pieces

2. In the tin, mix the garlic with the oil and salt

3. Add the bread and mix so it soaks up the oil and the gralic and salt stick to the croutons

4. Bake in the oven until golden and crunchy. Be careful – they are easy to burn and nobody wants burnt croutons

A British classic. You can use any suasages, but nothing works quite as well as a top quality Cumberland ring. Serve with peas and gravy in a dish.

Ingredients

1 egg

75g of flour

125ml of semi-skimmed milk

1 Cumberland sausage ring

2 tbsp of  oil

Salt and pepper

Equipment

A roasting tin

Method

Pre-heat the oven to 220ºC and the grill on a high heat.

1. First make the batter – mix the flour, egg and milk together with a little salt and pepper. Either use a belnder or an electric whisk to make a smooth, even batter.

2. Put the sausage under the grill.

3. Add the oil to the roasting tin and place in the oven

4. As soon as the sausage starts to colour, turn it over and cook until it starts to colour.

5. You need to do the next  steps very quickly. Take the roasitng tin out. The oil should be smoking hot.

6. Add the suasage to the roasting tin.

7. Pour the batter over the sausage and return quickly to the oven.

8. Do not open the oven door during cooking.

9. Its ready when it looks right – you will know when this is. Remove from the oven and serve immediately.