Wednesday 19 February 2014

Mixed Vegetable Salad with Chinese Dressing


Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 6

Ingredients:

  • half head Chinese leaves
  • 1 yellow pepper, cored and seeded
  • 1 red pepper, cored and seeded
  • 1 tablespoon extra virgin olive oil
FOR THE DRESSING
  • 1 teaspoon sea salt
  • quarter teaspoon honey
  • 4 tablespoons water
  • 2 tablespoons sesame oil

Method:
  1. Remove and discard any tough outer parts of the Chinese leaves, then cut the head into thick slices.  Cut the yellow and red peppers diagonally into thin slices.
  2. Heat the oil in a wok until hot and fry the peppers for 2 minutes.  Then add the Chinese leaves and fry until slightly wilted.
  3. Mix all the ingredients for the dressing together and pour it into the wok.  Stir-fry with the vegetables for 30 seconds.  Serve hot.
 

Ginger Chicken


Preparation time: 10 minutes, plus standing
Cooking time: 10 minutes
Serves 4

Ingredients:

  • 675g chicken breasts, cut into finger-sized pieces
  • quarter teaspoon honey
  • sea salt and pepper
  • 4 tablespoons sesame oil
  • 1 x 4 inch piece fresh root ginger, peeled and finely sliced
  • 75ml water
  • 100g mangetout
  • 2 teaspoons tapioca flour, blended with 3 tablespoons water
  • half teaspoon sea salt

Method:
  1. Mix the chicken pieces together with the honey, sea salt and pepper, and leave to stand for 30 minutes.
  2. Heat the oil and fry the ginger for 1 minute.  Add the chicken pieces and cook for 3 minutes.  Stir in the water and mangetout.  Cover and cook for a further 5 minutes.
  3. Add the tapioca flour mixture and half teaspoon sea salt.  Bring to the boil, stirring, until thickened.  Serve at once.
 

Stir-Fried Beansprouts and Green Beans


Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4

Ingredients:
  • 450g fresh bean sprouts
  • 225g green beans
  • 4 extra virgin olive oil
  • 1 spring onion, finely chopped
  • 1 teaspoon sea salt
  • quarter teaspoon honey
  • 1 teaspoon sesame oil

Method:
  1. Wash and rinse the beansprouts in a basin of cold water, discarding the husks and other particles that float to the surface.  Drain well.  Top, tail and halve the French beans.
  2. Heat the oil in a wok until it is smoking.  Add the spring onion to flavour the oil, then add teh beans and stir a few times.
  3. Add the beansprouts and stir-fry for 30 seconds.  Add the sea salt and honey and stir-fry for 1 minute more.
  4. Serve hot, sprinkled with sesame oil.

White-Cooked Cabbage


Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:
  • 1 savoy cabbage
  • 300ml water
  • 1 teaspoon sea salt
  • 25g goats butter
  • quarter teaspoon honey
  • pepper
  • 1.5 tablespoons cooked chopped meat

Method:
  1. Remove the tough central stem from the cabbage, quarter it lengthways and cut each section in half.  Bring the water to the boil in a woke or saucepan.  Stir in the sea salt, butter, and honey.  Simmer, stirring, for 3 minutes.
  2. Add the cabbage to the pan, turning the pieces to ensure they are coated with the sauce.  Bring to the boil, reduce the heat and simmer for 4 minutes.  Toss the cabbage in the sauce, cover and simmer gently for a further 12 minutes.
  3. Transfer the cabbage to a serving dish using a slotted spoon.  Season the sauce with sea salt and pepper to taste and pour over the cabbage.  Sprinkle with the cooked meat and serve hot.

Tuesday 18 February 2014

Cha Shao


Preparation time: 15 minutes, plus marinating
Cooking time: 45 minutes
Oven temperature: 180 C
Serves 4

Ingredients:
  • 1kg lean lamb fillet
    FOR THE MARINADE
    • 2 teaspoons sea salt
    • 4 tablespoons water
    • 2 teaspoons sesame oil
    • 1 whole garlic bulb
    • 4 teaspoons honey
    • 2 garlic cloves, crushed

    Method:
    1. Cut the meat into cubes.  Mix the marinade ingredients rogether in a dish, add the lamb and leave to marinate for at least 6 hours in the refrigerator.  Turn the pieces occasionally.
    2. Place the lamb in a roasting pan.  Cook in a preheated oven for 45 minutes, basting with the pan juices.  Serve hot or cold.

    Chicken in Sesame Sauce



    Preparation time: 15 minutes, plus marinating
    Cooking time: 5 minutes
    Serves 6

    Ingredients:
    • 450g skinless chicken breast
    • 1 tablespoon extra virgin olive oil
    • 100g unsalted cashew nuts
    • 2 celery sticks, chopped
    FOR THE MARINADE
    • 3 spring onions, chopped
    • 1 teaspoon sea salt
    • 3 tablespoons water
    • 2 tablespoons extra virgin olive oil
    • pinch of flake chilli
    • 2 tablespoons sesame oil
    • 1 tablespoon tahini
    • 1 teaspoon ground pepper

    Method:
    1. Cut the chicken into cubes.  Put all the marinade ingredients into a bowl and add the chicken, turning to coat the pieces thoroughly.  Leave to marinate for 30 minutes.
    2. Meanwhile, heat the oil in a wok or frying pan.  Add the cashew nuts and fry them until golden.  Drain on absorbent kitchen paper.
    3. Add the chicken and marinade to the wok and stir-fry for 2 minutes.  Add the celery and cook for a further 2minutes.  Pile the mixture into a warmed serving dish and sprinkle with the nuts.  Serve at once.

    Dong-Po Lamb


    Preparation time: 15 minutes
    Cooking time: 25 minutes
    Serves 6

    Ingredients:
    • 2 tablespoons extra virgin olive oil
    • 675 very lean lamb, thinly sliced
    • 225g carrots, sliced diagonally
    • 4 celery sticks, sliced diagonally
    • 1 teaspoon sea salt
    • 7 tablespoons water
    • 2 leeks, sliced
    • 4 garlic cloves, thinly sliced
    • 4 spring onions, chopped
    • 1 x 2 inch piece fresh root ginger, peeled and shredded
    • 1 teaspoon lightly crushed black peppercorns
    • half teaspoon honey

    Method:
    1. Heat the oil in a wok or deep frying pan, add the lamb and brown on all sides.  Reduce the heat, add teh carrots and celery and stir-fry for 2 minutes.  Stir in the sea salt and water.  Cover and cook for 15 minutes, until the vegetables are tender.
    2. Add the leeks, garlic, spring onions and ginger and cook for 1 minute.  Add the peppercorns and honey and heat through, stirring, until the honey dissolves.  Serve at once.

    Poultry on Skewers



    Preparation time: 25 minutes, plus marinating
    Cooking time: 12 minutes
    Serves 4

    Ingredients:
    • 2 skinless chicken breasts
    • 2 skinless duck breasts
    FOR THE MARINADE
    • half teaspoon honey
    • 1.5 teaspoons sea salt
    • 4 tablespoons water
    • 1 tablespoon sesame oil
    • half inch piece fresh root ginger, peeled and finely chopped
    • 1 teaspoon sesame seeds

    Method:
    1. Cut the chicken and duck breasts into small pieces.  Mix the marinade ingredients in a large bowl and add teh poultry.  Stir, cover and marinate for at least 4 hours in the refrigerator.  Spoon the marinade over the poultry several times to coat the pieces evenly.  
    2. Meanwhile, soak the bamboo skewers in water to avoid burning until the grill.
    3. Remove the poultry with a slotted spoon and thread on to bamboo skewers.
    4. Place the skewer until a heated grill (180 C) for 12 minutes.  Turn the skewers several times during cooking and baste with the remaining marinade.  Serve the grilled poultry hot or cold, either on or off the skewers.

    Chinese Vegetables


    Preparation time: 5 minutes
    Cooking time: 4 minutes
    Serves 4

    Ingredients:
    • 1 tablespoon extra virgin olive oil
    • 4 spring onions, chopped
    • 225g mangetout
    • 225g asparagus, cut into small pieces
    • 1 tin of canned water chestnuts, drained and sliced
    • 1 teaspoon sea salt
    • 3 tablespoon water
    • 1 teaspoon sesame oil

    Method:
    1. Heat the oil in a wok or deep frying pan over moderate heat and stir-fry the spring onions for 3 seconds.  Add the managetout, asparagus and water chestnuts, toss well in the oil and cook for 1 minute.  Add the remaining ingredients and stir-fry for a further 3 minutes.
    2. Transfer to a warmed serving dish and serve at once.

    Red-Cooked Lamb


    Preparation time: 30 minutes
    Cooking time: 1.75 hours
    Serves 6

    Ingredients:
    • 900g lean lamb fillet, cubed
    • 4 garlic cloves, sliced
    • 3 slices fresh root ginger, peeled and finely chopped
    • 1 teaspoon five-spice powder
    • 2 teaspoons sea salt
    • 9 tablespoons water
    • 6 spring onions
    • 600ml water
    • 2 teaspoons honey
    • 1 red pepper, cored, seeded and diced
    • 1 green pepper, cored, seeded and diced

    Method:
    1. Place the lamb in a saucepan.  Sprinkle over the garlic and ginger and mix well.  Add the five-spiece powder, sea salt, and 9 tablespoons water.
    2. Cut each spring onion into 3 pieces and add to the lamb.  Pour over the 600ml water and stir in the honey.  Bring to the boil, cover and simmer for 1.25 hours, until the meat is tender.  Remove the lid, increase the heat and continue to cook until the remaining liquid is reduced to a thick sauce.
    3. Spoon the red-cooked lamb and sauce on to a warmed serving dish.  Scatter the diced red and green pepper on top and serve immediately.

    Hot and Sour Cabbage



    Preparation time: 20 minutes
    Cooking time: 3 minutes
    Serves 4

    Ingredients:
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon flake chilli
    • 12 peppercorns
    • 1 white cabbage, thinly shredded
    • 1 green pepper, cored, seeded and thinly shredded
    • 1 red pepper, cored, seeded and thinly shredded
    • 1 tablespoon sesame oil

    FOR THE SAUCE
    • 1 teaspoon sea salt
    • 2 tablespoons water
    • 2 tablespoons organic ginger wine
    • half teaspoon honey

    Method:
    1. To make the sauce, mix together the sea salt, wine, and honey.
    2. Heat the oil in a wok or lrage frying pan over moderate heat and add the flake chilli and peppercorns.  After 15 seconds, add the cabbage and the peppers.  Stir-fry for 1.5 minutes, then pour in the sauce mixture and continue to cook, stirring, until well blended.
    3. Serve either hot or cold, sprinkled with sesame oil.

    Fried Pak Choi


    Preparation time: 5 minutes
    Cooking time: 2 minutes
    Serves 4

    Ingredients:
    • 1 large cos lettuce
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon sea salt
    • quarter teaspoon honey
     
     Method:
    1. Discard the tough outer leaves of the lettuce.  Separate the leaves, wash them well and shake off any excess water.  Cut the leaves into 3 pieces each.
    2. Heat the oil in a wok or large saucepan over a moderate heat.  When it is hot, add the sea salt followed by the lettuce leaves and stir them vigorously in the oil as though tossing a salad.  Add the honey and continue stirring.  As soon as the leaves become slightly limp transfer to a serving dish and serve immediately.

    Nanjing Spiced Duck


    Preparation time: 15 minutes, plus 3 days chilling
    Cooking time: 1.5 hours
    Over temperature: 200C
    Serves 6

    Ingredients:
    • 100g coarse sea salt
    • 3 teaspoons peppercorns
    • 1 duck
    • sliced cucumber

    Method:
    1. Place the salt and peppercorns in a dry frying pan and cook over a high heat for 10 minutes to brown.  Shake the pan constantly to prevent the mixture burning, which would give a bitter taste.  Leave to cool slightly, then rub the salt and pepper thoroughly over both the inside and outside of the duck.  Wrap lightly in foil and store in the refrigerator for 3 days.
    2. Remove the foil and place the duck in a roasting pan.  Cook in a preheated overn for 1.5 hours until golden.  Transfer to a warmed serving dish and serve with slices of cucmber.

    Monday 17 February 2014

    Rapid-Fried Lamb Slices



    Preparation time: 20 minutes, plus marinating
    Cooking time: 2 minutes
    Serves 4

    Ingredients:
    • 275g lean lamb fillet, all fat removed
    • 12 spring onions
    • 4 tablespoons extra virgin olive oil
    • 1 teaspoon sea salt
    • 3 tablespoons water
    • half teaspoon freshly ground pepper
    • 2 teaspoons tapioca flour
    • 1 garlic clove, crushed
    • 1 tablespoon sesame oil

    Method:
    1. Slice the lamb fillet as thinly as possible.  Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
    2. Place the meat and spring onions in a shallow dish and add 1 tablespoon olive oil, water, half teaspoon sea salt, pepper and tapioca flour.  Turn to coat the meat evenly and leave to marinate for 30 minutes.
    3. Heat the remaining olive oil in a wok until it is very hot.  Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.  Stir-fry over a high heat for 30 seconds.  Sprinkle over the sesame oil and 1 tablespoon water, stir briefly and serve immediately.

    Celery Salad


    Preparation time: 20 minutes
    Cooking time: 2 minutes
    Serves 4

    Ingredients:
    • 1 celery stick, thinly sliced diagonally
    • 1 red pepeer, cored, seeded, and thinly sliced
    • 1 slice fresh root ginger, peeled and finely shredded, to garnish
    FOR THE DRESSING
    • 1 teaspoon sea salt
    • 3 tablespoons water
    • 1 tablespoon sesame see oil

    Method:
    1. Place the sliced celery and red pepper in a large pan of boiling salted water for 2 minutes only.  Drain, rinse in cold water until cool and drain again.  Arrange on a serving plate.
    2. Mix together the ingredients for the dressing.  Pour over the celery and red pepper and toss lightly.  Garnish with shredded ginger and serve. 

    Crispy Vegetables



    Preparation time: 15 minutes
    Cooking time: 20 minutes
    Serves 6

    Ingredients:
    • 100g gram flour
    • pinch of sea salt
    • 1 tablespoon extra virgin olive oil
    • 150ml water
    • 2 duck eggs, beaten
    • 450g mixed vegetables (e.g. strips of courgette, green beans, mangetout)
    • oil for deep-frying

    Method:
    1. To make the batter, sift the flour and salt into a bowl. Gradually beat in the oil and water, then fold in the eggs.
    2. Heat the oil in a wok or frying pan until hot.  Dip the vegetables in the batter, then deep-fry in batches for 2-3 minutes, until golden.  Make sure the oil comes back to full heat after each batch.
    3. Drain the vegetables on absorbent kitchen paper and serve warm.

    Peking Duck


    Preparation time: 20 minutes, plus hanging overnight
    Cooking time: 1 hour
    Oven temperature: 200C
    Serves 4

    Ingredients:
    • 1 duck
    • quarter teaspoon honey
    • 1 teaspoon sea salt
    • 30ml water
    • 4 spring onions, cut into strips
    • 1 cucumber, cut into strips
    • 1 red pepper, cored, seeded and cut into strips

    Method:
    1. Hang the neck up by the neck in a cool room.  Leave overnight to air-dry thoroughly.
    2. Dissolve 1 tablespoon honey and 1 teaspoon sea salt in the water and rub over the duck.  Leave for several hours to dry.  Place in a roasting rack and cook in a preheated oven for 1 hour.
    3. Carve the duck into neat slices and arrange on a serving dish.  Place the spring onion strips, cucumber and red pepper on a small dish.  Serve.



      Steamed Cabbage


      Preparation time: 10 minutes
      Cooking time: 40 minutes
      Serves 6

      Ingredients:
      • 1 savoy cabbage
      • 2 tablespoons extra virgin olive oil
      • 4 stalks of spring onions, chopped
      • 1 teaspoon sea salt
      • 2 teaspoons tapioca flour
      • 2 teaspoons water

      Method:
      1. Discard the tough outer leaves of the cabbage, separate the stalks, wash and cut into 4x6 inch pieces.
      2. Heat the oil in a wok, add the cabbage and stir-fry lightly.  Sprinkle in the spring onions.  Add the sea salt and cover for 30 minutes.
      3. Drain the juice from the wok into a pan.  Mix the tapioca flour with the water to make a thin paste and add this to the juice.  Simmer, stirring, until the sauce has thickened.  Pour the sauce over the cabbage and serve hot.

        Chicken in Thick Sauce

         

        Preparation time: 30 minutes
        Cooking time: 40 minutes
        Serves 4

        Ingredients:
        • 1.5kg chicken joints
        • 1 onion, quartered
        • 4 garlic cloves, peeled
        • 1 inch piece fresh root ginger, peeled and chopped
        • a pinch of flaked chilli
        • 1 tablespoon water
        • 3 tablespoons organic coconut oil
        • 1 teaspoon turmeric
        • 1 teaspoon pepper
        • half teaspoon ginger powder
        • 2 strips lemon rind
        • 1.5 teaspoons sea salt
        • 1 tin coconut milk
        • quarter teaspoon honey
        • 2 tablespoons lemon juice

        Method:
        1. Cut the chicken into 1.5 inch pieces.  Puree the onion, garlic, ginger and chillies with the water.
        2. Heat the oil in a wok and fry the onion mixture for 4 minutes.
        3. Add the turmeric, pepper, ginger powder and cook for 1 minute.  Add the lemon rind, sea slat and chicken pieces and stir-fry until brown.
        4. Add the coconut milk and honey and simmer, covered, until tender and the liquid is halved.  Stir in the lemon juice and serve.