8 pieces Green Onions, cut white part into 2-inch length and green into 4 inch length
750g Filet Beef, Cut across the grain into thin slices
Beef Marinate
1 tsp Dark Soy
1 tsp Veg Oil
½ tsp Salt
½ tsp Sugar
1 tsp Shaoxing Wine
Mix and set aside
Sauce
2 Tbsp Oyster Sauce
2 Tbsp Light Soy
2 Tbsp Dark Soy
2 Tbsp Stock
1 tsp Sugar
1 tsp Cornflour
Mix and set aside
Jasmine Rice
Marinade the beef for one hour.
Stir fry ginger and white part of green onion in a little oil in a wok for 1 min. Add 1 Tbsp of Shaoxing wine around edge of wok and stir in. Add the beef and stir fry for 30 secs. Add sauce and stir in and let thicken a little. Add green part of green onion and stir in. Drizzle in a little sesame oil. Transfer to hot serving dish. Serve with some sticky Jasmine rice
Using a very sharp knife, cut the chicken filet in half, opening it like a book, season with salt and pepper. Take each piece in a Ziploc bag and hammer out to 1 cm thickness. Dredge in flour, shack off excess, dip in egg wash and cover in breadcrumb. Heat some olive oil in a pan and cook each side of chicken for 3 mins until golden. Clean out pan and cook each batch of chicken in clean hot oil.
Spoon some pomodoro onto the chicken and then place some mozzarella on top. Assemble fillets on a grate and place under grill, melting the cheese.
Sauté onion and garlic in a pan with a little olive oil. Add the anchovy and let it melt in. Add chilli flakes and mixed herb, cook a little. Add tomato puree and stir in, let the puree cook until it starts to leave a fond at bottom of pan. Add the tomatoes and whole basil and let simmer for 30 mins. Remove the basil and discard.
Cook pasta in salted water. Drain and add the pasta to the tomato sauce. Stir in allowing time for the sauce to be absorbed into the pasta. Add the chiffonades of basil and serve in bowls with plenty of parmesan cheese.
Easy dish and a favourite in our parts on a wintery evening.
Stock, 250ml
Cream, 250ml
Rigatoni, 1 kg pack
Italian Sausage, 2 packs
Parsley, finely chopped
Marks and Spencer or Tesco both stock Italian sausage. (Otherwise use Irish pork sausage, with some ground fennel and garlic. Grind the fennel seeds in a pestle and mortar. Fine chop the garlic. Sauté the garlic in a pan, add the fennel, stir in for a minute, then add the sausage.)
Cooks pasta in salted water to al dente, or firm to the bit, the pasta will cook further in the sauce so definitely under cook. Rinse pasta in cold water and set aside until needed for the sauce.
Cut open then sausage and remove the meat, discard the skin. Add to a hot pan with some olive oil. Cook allowing a Fond to form at the bottom of the pan. Add the stock and deglaze the pan. Add the cooked pasta and stir in. Then add the cream and stir in. Move to medium heat and stir until the sauce reduces and thickens and coats the pasta. Add the parsley.
Heat oil in pan and add onions. Fry until golden. Remove from pan and let cool. Add onions to blitzer along with the can of tinned tomatos and blend until smooth.
Heat oil in a pan. Add the spices and heat for a minute. Then add garlic, ginger and green chilli and cook for 2 mins. Turn down the heat and add and stir in the Red chilli powder, Kashmiri chilli powder, garam masala, cumin powder and coriander powder.
Turn up the heat again and add the tomato puree, stir and cook until bottom off pan starts to brown a little. Add the tomato/onion blend and bring to a simmer for 30 mins. Add the cream, and then the butter, stir and reduce a little.
Making the Chicken ….
Place chicken in a bowl and mix in lemon juice, chilli
powder and salt. Mix well, cover and place in fridge for 30 mins. Then place
chicken in marinade and leave in fridge for 3 hours.
Take chicken from fridge, place on metal skewers and cook under a hot grill, turning once it starts to brown. During grilling, remove and baste with melted butter and lemon regularly. You can BBQ or use non stick pan instead if you wish.
Serving …
Add the chicken to the sauce and add the Methi and drizzle with some cream.
Serve with Basmati Rice, poppadoms, and naan bread.
Mix a little flour in with the lamb mince and set aside.
Sauté the onion and the carrots in a pan in olive oil for
a few minutes. Add the lamb and brown. Add the thyme and stir in. Add the tomato
puree, stock and Worchester sauce. Bring to a simmer and cook for c 45 mins. Take
off heat and let cool.
Steam the potatoes. When done, place in bowl and mash
with butter and a little salt. Add in chopped green onion.
Place the mince in a dish. Layer on the potatoes. Sprinkle some cheddar on top. Baste with some egg wash. Place in oven for 30 mins.
If you have left over leg of lamb, use instead of lamb mince. Trim the lamb and chop to desired texture. Make as per above.
3 x Peppers, one each green, red, yellow. Cut length
ways, thinly.
5 x Green Onions cut length ways and thinly.
6 x Cloves of garlic, fine diced
2 x inch Ginger, grated or fine diced
1 x Red Chilli, deseeded, thin sliced
Hand full Coriander, rough chopped
500 ml Chicken Stock.
Sesame Oil
Soften the noodles in boiling water for about 15 mins. Drain
and cool with cold water. Set aside.
Heat a little oil in wok. Add the garlic, ginger and
chilli for a 1 min. Then add the rest of the vegetable and fry for a few mins. Add
noodles to the vegetables. Mix well. Add stock a little at a time and let the
noodle absorb as you stir. Finish with a drizzle of sesame oil.
Add a sauce is optional.
Sauce for Stir Fry
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Clove Garlic, Fine chopped
1 Inch Ginger, Grated
250 ml Chicken Stock
3 tsp Sugar or Honey or Sweet Chilli Sauce
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Lime Juice
Sesame Oil
Slurry of corn flour and water
Mix well. Add to noodles on a high heat, stir in, let
thicken. Take of heat and serve.
Season the chicken with the salt, five spice and black
pepper. Coat in cornflour. In a wok,
bring 5 cm depth of vegetable oil to xx C degree. Fry Chicken in batches, removing
to a plate.
After completing the chicken, clean wok and fry vegetables in a little oil. When vegetables are complete, add the chicken and sir in well over a low heat. Serve over a stir-fried noodle.
Chop mint. Grate cucumber. Place grated cumber in a clean
tea towel and wring out water. Mix cucumber, mint and yoghurt together. Add
salt.
Pomegranate and Grape Raita
Pomegranate
Green Grapes
Toasted ground Cumin
Greek Yoghurt
Remove seeds from the Pomegranate. Fine chop green grapes.
Toast the cumin seeds in a hot pan and grind in a pestle and mortar or a coffee
grinder. Mix all the ingredients and add salt to taste.
Debone the Lamb, removing most of the fat. Cut meet into 4cm
cubes. Place in a bowl with ginger. Sprinkle with salt and leave for an hour.
Blanch the almonds, remove the skin and chopped to nibbed
size (3mm cubes). Add to the cream, heat for a few minutes than remove and
leave for 20 mins to infuse and cool.
In large pot, sauté the onions in butter for 5 mins. Then
add the spices and cook for another 5 mins.
Remove the onions to a plate. Then in small batches, brown
the lamb pieces.
When finished browning the lamb, put all the lamb and the
onion/spice mixture back into the pot. Add the cream. Mix well. Then add the turmeric
and sugar. Bring to a simmer and place in bottom of Aga for 2/3 hours.
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