Fusion recipes

Soy, sweet potato and beef stew

soy-sweet-pot-beef-stew

Ingredients 1kg beef shin, cut into chunks 2 onions, chopped into chunky pieces 3 garlic cloves, peeled and finely chopped 2 tbsp of plain flour 2 tsp five-spice powder 3 star anise 2 red chillies, deseeded and finely chopped or 2 tsp dried chili flakes 3 red peppers, deseeded and cut into chunky pieces roughly… Read more: Soy, sweet potato and beef stew



Slow-cooked fiery lamb shanks

fiery-lamb-shank

Ingredients 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish  For the Marinade 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, deseeded and sliced,… Read more: Slow-cooked fiery lamb shanks



Bourbon chicken

bourbon chicken

(serves 4) Ingredients 900g boneless chicken breasts, cut into bite-size pieces 2 tbsps olive oil 1 garlic clove, crushed 1 tsp fresh ginger 1 tsp crushed red chilli flakes 60 ml apple juice 60g light brown sugar 2 tbsps ketchup 1 tbsp cider vinegar 120 ml water 80 ml soy sauce 2 spring onions, finely… Read more: Bourbon chicken



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



Dench chicken stir-fry©

Dench

Ingredients 3 chicken breasts, cut into strips 1 red pepper, sliced Handful of chestnut mushrooms, quartered Handful of bean-sprouts Large handful of baby spinach, roughly chopped 2 garlic cloves, crushed 2cm ginger, finely sliced 1 bird’s eye chilli, finely chopped 1 tbsp sesame oil 1 tbsp fish sauce 2 tbsp soy sauce 1 tbsp sweet… Read more: Dench chicken stir-fry©