300g Rump or Sirloin steak, trimmed
1tsp Sugar
1tbsp Dark soy sauce
2tsp Shaoxing rice wine
2tsp Cornflour
oil, for deep frying
4 Slices of ginger
1 Spring onion, cut into short lengths
75g Snowpeas, ends trimmed
1 Small carrot, thinly sliced
1/2tsp Salt
2-3tbsp Chicken and meat stock
2tbsp Oyster Sauce
1, Cut beef across the grain into thin bite-size slices. Combine with half the sugar, the soy sauce, rice wine, cornflour and 2 tablespoons water. Marinate in the fridge for several hours, or overnight.
2, Fill a wok one quarter full of oil. Heat the oil to 180c or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the beef for 45-50 seconds, stirring to separate the pieces, and remove as soon as the colour changes. Drain well in a colander. Pour the oil from the wok, leaving roughly 2 tablespoons.
3, Reheat the reserved oil over high heat until very hot and stir-fry the ginger and spring onions for 1 minute. Add the snowpeas and carrot and stir-fry for 1 minute, then add the salt, stock and remaining sugar. Stir-fry for a further minute. Toss with the beef and oyster sauce.
Wednesday 28 September 2011
Chilli Lamb Cutlets
8 Lamb cutlets
3tbsp lemon Juice
1tbsp Thick plain yogurt
1 Garlic clove, crushed
1tsp Garam Masala
1/2tsp Ground turmeric
1/4tsp Chilli powder
2cm piece of ginger, grated
1, Trim the lamb of any fat and scrape the bone ends clean.
2, Combine the remaining ingredients to form a paste, adding a little lemon juice if necessary. Rub the paste over the chops, then cover and refrigerate for 2 hours or overnight.
3, Preheat the grill (broiler) to its highest setting. Sprinkle the chops with salt on both sides and grill them on each side for 2-3 minutes, or until they are browned and sizzling.
4, Squeeze the remaining lemon juice over them before serving.
SERVES 4
3tbsp lemon Juice
1tbsp Thick plain yogurt
1 Garlic clove, crushed
1tsp Garam Masala
1/2tsp Ground turmeric
1/4tsp Chilli powder
2cm piece of ginger, grated
1, Trim the lamb of any fat and scrape the bone ends clean.
2, Combine the remaining ingredients to form a paste, adding a little lemon juice if necessary. Rub the paste over the chops, then cover and refrigerate for 2 hours or overnight.
3, Preheat the grill (broiler) to its highest setting. Sprinkle the chops with salt on both sides and grill them on each side for 2-3 minutes, or until they are browned and sizzling.
4, Squeeze the remaining lemon juice over them before serving.
SERVES 4
Tamatar Shorba (Indian)
250ml Chicken stock
800g Chopped Tomatoes (2 Tins)
12 Peppercorns
2tbsp Oil
2tsp Ground Cumin
2tsp Garam Masala
3 Indian bay leaves
5cm cinnamon stick
1tsp Sugar
Coriander leaves, to garnish
1, Heat the oil over a low heat in a heavy-based saucepan and fry the onion, bay leaves, cinnamon and peppercorns until the onion is soft.
2, Add the cumin, garam masala and the tomatoes, mashing the tomatoes with a fork to break them up. Add the sugar and the stock and slowly bring to the boil. Simmer over low heat for 30 minutes.
3, Strain the soup through a sieve, using the back of a metal spoon to push against the solids and extract as much of the liquid as possible.
4, Discard what's left in the sieve. Reheat, then season with salt to taste, and garnish with the coriander leaves before serving.
800g Chopped Tomatoes (2 Tins)
12 Peppercorns
2tbsp Oil
2tsp Ground Cumin
2tsp Garam Masala
3 Indian bay leaves
5cm cinnamon stick
1tsp Sugar
Coriander leaves, to garnish
1, Heat the oil over a low heat in a heavy-based saucepan and fry the onion, bay leaves, cinnamon and peppercorns until the onion is soft.
2, Add the cumin, garam masala and the tomatoes, mashing the tomatoes with a fork to break them up. Add the sugar and the stock and slowly bring to the boil. Simmer over low heat for 30 minutes.
3, Strain the soup through a sieve, using the back of a metal spoon to push against the solids and extract as much of the liquid as possible.
4, Discard what's left in the sieve. Reheat, then season with salt to taste, and garnish with the coriander leaves before serving.
Gajar Matan (Indian)
350g Carrots, diced
250g Peas
125ml Oil
1 Small onion, roughly chopped
1 Garlic clove, roughly chopped
1tsp Cumin seeds
1tsp Ground turmeric
1tsp Ground cumin
1tsp Ground coriander
3tsp Salt
1/4tsp Sugar
1/4tsp Chilli powder
1/2tsp Garam masala
1, Put the onion, garlic and ginger in a food processor and blend until finely chopped, or chop them with a knife and mix together.
2, Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric.
3, When the seeds are sizzling, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes.
4, Stir in the peas and then the salt, sugar and chilli powder. Add 2 tablespoons of water if using frozen peas, or 4 tablespoons if using fresh peas. Reduce the heat to a simmer for 15 minutes, or until the carrot and peas are tender. Stir in the garam masala.
SERVES 6
250g Peas
125ml Oil
1 Small onion, roughly chopped
1 Garlic clove, roughly chopped
1tsp Cumin seeds
1tsp Ground turmeric
1tsp Ground cumin
1tsp Ground coriander
3tsp Salt
1/4tsp Sugar
1/4tsp Chilli powder
1/2tsp Garam masala
1, Put the onion, garlic and ginger in a food processor and blend until finely chopped, or chop them with a knife and mix together.
2, Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened. Reduce the heat to medium and add the cumin seeds and turmeric.
3, When the seeds are sizzling, add the carrot and stir for 2 minutes. Add the ground cumin and coriander and fry for 2 minutes.
4, Stir in the peas and then the salt, sugar and chilli powder. Add 2 tablespoons of water if using frozen peas, or 4 tablespoons if using fresh peas. Reduce the heat to a simmer for 15 minutes, or until the carrot and peas are tender. Stir in the garam masala.
SERVES 6
Sunday 21 August 2011
Skewered Chicken Spirals
4 skinless, boneless chicken breasts
4 slices of smoked back bacon
2 tbsp tomato puree
1 garlic clove, crushed
large handful of fresh basil leaves
oil for brushing
salt and pepper
1 - Spread out a piece of chicken between two slices of cling film and beat firmly with a rolling pin to flatten the chicken to an even thickness. Repeat with the remaining chicken breasts.
2 - Mix the garlic and tomato puree and spread over the chicken. Lay a bacon slice over each, then scatter with the basil. Season with salt and pepper.
3 - Roll up each piece of chicken firmly, then cut into thick slices.
4 - Thread the slices onto 4 skewers, making sure the skewer holds the chicken in a spiral shape.
5 - Brush lightly with oil and cook on a preheated hot barbecue or grill for about 10 minutes, turning once. Serve hot with green salad.
4 slices of smoked back bacon
2 tbsp tomato puree
1 garlic clove, crushed
large handful of fresh basil leaves
oil for brushing
salt and pepper
1 - Spread out a piece of chicken between two slices of cling film and beat firmly with a rolling pin to flatten the chicken to an even thickness. Repeat with the remaining chicken breasts.
2 - Mix the garlic and tomato puree and spread over the chicken. Lay a bacon slice over each, then scatter with the basil. Season with salt and pepper.
3 - Roll up each piece of chicken firmly, then cut into thick slices.
4 - Thread the slices onto 4 skewers, making sure the skewer holds the chicken in a spiral shape.
5 - Brush lightly with oil and cook on a preheated hot barbecue or grill for about 10 minutes, turning once. Serve hot with green salad.
Minty Lamb Burgers
350g lean lamb, minced (ground)
1 medium onion, finely chopped
4 tbsp dry wholemeal breadcrumbs
2 tbsp mint jelly
Salt and pepper
4 wholemeal baps, sliced
2 large tomatoes, sliced
small piece of cucumber, sliced
lettuce leaves
1 - Place the lamb in a large bowl and mix in the onion, breadcrumbs and mint jelly. Season well, then mould the ingredients together with your hands to form a firm mixture.
2 - Divide the mixture into 4 and shape each portion into a round disk. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
3 - Preheat the grill to medium. Line the grill rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over and cook for a further 7 minutes or until cooked through.
4 - Drain the burgers on absorbent kitchen paper (paper towels). Serve the burgers inside the baps with sliced cucumber, tomatoes and lettuce.
1 medium onion, finely chopped
4 tbsp dry wholemeal breadcrumbs
2 tbsp mint jelly
Salt and pepper
4 wholemeal baps, sliced
2 large tomatoes, sliced
small piece of cucumber, sliced
lettuce leaves
1 - Place the lamb in a large bowl and mix in the onion, breadcrumbs and mint jelly. Season well, then mould the ingredients together with your hands to form a firm mixture.
2 - Divide the mixture into 4 and shape each portion into a round disk. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
3 - Preheat the grill to medium. Line the grill rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over and cook for a further 7 minutes or until cooked through.
4 - Drain the burgers on absorbent kitchen paper (paper towels). Serve the burgers inside the baps with sliced cucumber, tomatoes and lettuce.
Wednesday 17 August 2011
Pork Chops with Gorgonzola
4 large boneless pork loin chops
3 small tomatoes, thinly sliced
100g Gorgonzola, cut into 4 thick strips
1 tbsp olive oil
1 tbsp green pesto
new potatoes and salad, to serve
1 - Pre-heat the grill to high. Brush the chops with the olive oil and season well. Lay the chops on a baking sheet and grill for 4-5 minutes. Turn over and cook for a further 4-5 minutes.
2 - Remove the chops from the grill. Brush each one with pesto. Put the tomato slices on top of the chops and add the slices of cheese.
3 - Put the chops back under the grill for 2-4 minutes, until the cheese is bubbling and has melted. Serve immediately with new potatoes and a salad.
3 small tomatoes, thinly sliced
100g Gorgonzola, cut into 4 thick strips
1 tbsp olive oil
1 tbsp green pesto
new potatoes and salad, to serve
1 - Pre-heat the grill to high. Brush the chops with the olive oil and season well. Lay the chops on a baking sheet and grill for 4-5 minutes. Turn over and cook for a further 4-5 minutes.
2 - Remove the chops from the grill. Brush each one with pesto. Put the tomato slices on top of the chops and add the slices of cheese.
3 - Put the chops back under the grill for 2-4 minutes, until the cheese is bubbling and has melted. Serve immediately with new potatoes and a salad.
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