Monthly Archives: April 2015

Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

Ingredients 3-4 tbsp olive oil 6 garlic cloves, thinly sliced good thumb-size piece fresh root ginger, peeled and shredded 1 bunch spring onions, sliced 1 red chilli, deseeded and thinly sliced 1½ kg shin beef, cut into large pieces 2 tbsp plain flour, well seasoned 1 tsp Chinese five-spice powder 2 star anise (optional) 2 tsp… Read more: Chinese-style braised beef one-pot



Japanese curry rice

Japanese curry rice

Ingredients For the roux: 3 tbsp butter 30g flour 2 tbsp garam masala 1 tsp cayenne pepper ground black pepper 1 tbsp ketchup or tomato puree 1 tbsp tonkatsu sauce (or Worcestershire sauce) For the curry: 2 tsp oil 2 large onions, diced 2 lbs chicken thighs, cut into chunks (you could also use beef, prawns… Read more: Japanese curry rice



Beef satay stir-fry

Thai satay stir-fry

(Serves 2) Ingredients 250g sirloin steak, finely sliced 3 tbsp crunchy peanut butter 3 tbsp sweet chilli sauce 2 tbsp soy sauce 300g pack straight-to-wok noodles 1 tbsp oil thumb-sized piece of fresh root ginger, peeled and grated 300g pack stir-fry vegetables with peppers and mangetout handful thai basil leaves 1 bird’s eye chilli, finely… Read more: Beef satay stir-fry



Soy-glazed chicken

Soy Glazed Chicken

(Serves 2) Ingredients 3 tablespoons groundnut oil 6 chicken thighs, on the bone, skin removed 2 cloves of garlic, peeled and finely sliced 2cm piece of fresh ginger, peeled and finely sliced 3 spring onions: 2 finely sliced into rounds, 1 sliced into long diagonal pieces 6 tablespoons water 1 tablespoon honey 5 tablespoons light… Read more: Soy-glazed chicken



Turkey curry

Turkey curry

This is an Angela Hartnett recipe originally posted on BBC Good Food: http://www.bbc.co.uk/food/recipes/turkey_curry_45626 Ingredients 1 onion, chopped 4 fresh birds eye chillies, seeds removed, chopped 1 tsp coriander seeds 2 tsp tamarind paste 1 tbsp caster sugar 2 garlic cloves, bruised 1 small knob root ginger, peeled and chopped 1 tbsp sunflower oil, for frying 500g/1lb… Read more: Turkey curry



Miso chicken ramen

Miso chicken ramen

(Serves 2) Ingredients 2 large garlic cloves, crushed 1 inch ginger, finely diced 1 shallot, finely diced 1/2 red pepper, finely sliced 1 cooked chicken breast, sliced 1 boiled egg, halved enough ramen noodles for 2 people 300ml pork or chicken stock 6 medium shitake mushrooms, sliced 1 red chilli, thinly sliced 2-3 bok choy, sliced (including the green leaves)… Read more: Miso chicken ramen



Japanese pan-fried chicken

japanese-pan-fried-chicken

Ingredients (Serves 4) 2 -3 boneless chicken thighs 8 fresh shiitake mushrooms 8 shishito green peppers or 3 small bell peppers 2 -3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar) 2 -3 tablespoons soy sauce japanese sansho pepper (optional) shichimi togarashi pepper or red chili pepper flakes (optional) Method Remove excess fat… Read more: Japanese pan-fried chicken



Goan chicken curry

goan chicken curry

Ingredients 4 large skinless chicken breasts, cut into chunks 3 tbsp vegetable oil 1 tsp yellow or brown mustard seeds 1 large onion, sliced 3 garlic cloves, finely sliced 1 red chilli, chopped 1 x 400ml can coconut milk 1 tsp garam masala salt For the marinade: 1 tsp paprika ½ tsp ground turmeric 1½… Read more: Goan chicken curry



Bengali prawn curry

bengali prawn curry

Ingredients 400g large raw prawns, shell on 1/2 tsp ground turmeric Sea salt 2 onions, finely chopped 2cm ginger, finely chopped 3 garlic cloves, crushed 2 green chillies, chopped 2 tbsp vegetable oil 2 tsp mustard seeds 1/2 tsp hot chilli powder 2 whole cloves 4 green cardamom pods 1 cinnamon stick 2 bay leaves… Read more: Bengali prawn curry



Gymkhana’s suckling pig vindaloo

Gymkhana’s suckling pig vindaloo

(Serves 4) Ingredients 600g pig’s cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours) 120ml vegetable oil 250g onions, finely chopped 240ml pork stock (or water) 1 tbsp coriander stem, chopped For the marinade: 100ml Goan palm vinegar (or malt vinegar) 6-8 black… Read more: Gymkhana’s suckling pig vindaloo



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