Archive for November, 2009
CHINESE ROAST BEEF
INGREDIENTS:
1.5 kg (3 lb) sirloin of beef,2 cloves garlic, thinly sliced and ½ teaspoon Chinese five spice powder sea salt and ¼ teaspoon ground black pepper, 8 potatoes, quartered and 12 dried black winter mushrooms, soaked in hot water for 25 minutes, drained and pre –heat oven to 200C (400F/Gas 6).
PREPARATION:
With the point of a sharp knife, cut small incisions in the beef and insert thin slices of garlic. In a bowl, mix together five spice powder, 1 teaspoon salt and pepper, then rubs into beef. Place in a baking dish and cook for 45 minutes, turning beef and basting at least once. Boil potatoes in salted water for 10 minutes. Drain well; when cool enough to handle, slice. Add to baking dish with mushrooms and cook for a further 15 minutes.
PORK WITH MANGE TOUTS
INGREDIENTS:
4 pork chops each weighing 185-250g (6-8 oz), boned and sliced thinly lengthwise. 1 teaspoon dark soy sauce, 1 tablespoons yellow bean paste, 2 tablespoons peanut oil, 2 tablespoons Chinese rose wine or sweet sherry and 2 carrots, sliced, 250g (8 oz) mange tout and 2 cloves garlic, finely chopped and 2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped.
PREPARATION:
Place pork in a dish. In a small bowl, mix together soy sauce, bean paste, 1 tablespoon peanut oil and rose wine or sweet sherry, then pour over pork. Turn slices to coat well and leave to marinate for 1 hour. Drain and reserve marinade. Bring a saucepan of water to a rapid boil, add carrots, mange tout and boil for 1 minute. Drain and refresh under cold running water. In a wok, heat 1 tablespoon peanut oil, fry garlic and ginger for 2-3 minutes until browned, then discard. Add pork to wok and stir fry for 3-4 minutes until it changes color. Add carrot and mange tout and stir fry for 3 minutes, then pour in reserved marinade. Heat through for 2 minutes.
CHINESE BARBECUED LAMB
INGREDIENTS:
2 small eggs, beaten and 90 g (3 oz/ ¾ cup) plain (all purpose) flour, 1 teaspoon sea salt, ½ teaspoon ground black pepper, 1 teaspoon ground Szechwan pepper, 4 spring onions, finely chopped and 2 medium tomatoes, seeded and finely chopped, 500 g (1 lb) lamb fillet, cut into cubes, 4 teaspoons sesame seeds.
PREPARATION:
In a bowl, mix together all ingredients, except lamb and sesame seeds. Stir in lamb to coat, cover and leave in a cool place for 4 hours. Pre -heat grill or barbecue. Spread sesame seeds out on a plate. Roll lamb cubes in sesame seeds to coat evenly. Thread cubes on to skewers and sprinkle on any remaining sesame seeds. Grill or barbecue for 4-5 minutes, turning frequently, until tender.
PEKING APPLES
INGREDIENTS:
4 crisp eating apples, 125g (4 oz/1 cup) plain (all purpose) flour, 1 egg, 125 ml (4 fl oz/ ½ cup) water and the syrups are 1 tablespoon vegetable oil, 6 tablespoons brown sugar, 2 tablespoons golden syrup, 2 tablespoons water and iced water to set.
PREPARATION:
In a large bowl, stir the egg and water into the flour to make a thick batter. Peel, core and thickly slice apples. Dip each apple slice in the batter to evenly coat; allow excess to drain off. In a wok, heat oil until smoking. Add apple pieces in batches and deep fry for 3 minutes until golden brown. Using a slotted spoon, remove to absorbent kitchen paper to drain. To make syrup, in a small saucepan, gently heat oil, water and sugar, stirring until sugar has dissolved. Simmer for 5 minutes, stirring. Stir in golden syrup and boil for 5-10 minutes until hard and stringy. Reduce heat to very low. Dip each piece of apple into syrup to coat then place in ice cold water for a few seconds. Remove to a serving dish. Repeat with remaining apple. Serve immediately.
BROCCOLI WITH MUSHROOMS
INGREDIENTS:
700 ml (24 fl oz/3 cups) water, 1 cm ( 1/2 in ) piece fresh root ginger, peeled and grated, 500g (1 lb) broccoli florets and 12 dried black winter mushrooms, soaked in hot water for 25 minutes, drained, 1 teaspoon brown sugar, 2 tablespoons peanut oil. The sauces are 1 teaspoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil and 125 ml (4 fl oz/ ½ cup) Chinese Vegetable Stock ground white pepper.
PREPARATION:
In a saucepan, heat water to the boil; add ginger and broccoli and boil for 4 minutes. Using a slotted spoon, remove broccoli and keep warm. Add sugar and mushrooms to the water, and cook for 6 minutes. Drain well and squeeze out as much liquid as possible; discard stems. Place mushrooms in centre of a warmed serving dish and keep warm. In a wok, heat peanut oil, add broccoli and stir fry for 2-3 minutes. Using a slotted spoon, remove, drain on absorbent kitchen paper, then around mushrooms; keep warm. In a small saucepan, mix together sauce ingredients, bring to the boil, then simmer, stirring constantly for 3 minutes. Pour over vegetables.
MONKS VEGETABLES
INGREDIENTS:
3 tablespoons vegetable oil, 1 cm (1/2 in) piece fresh root ginger, peeled and grated, 2 cloves garlic, finely chopped, 125 g (4 oz) bean sprouts, 12 gingko nuts or almonds, shelled and skinned, 125 g (4 oz) broccoli florets, 60 g (2 oz) carrots, scraped and sliced and 90 g (3 oz) can bamboo shoots, drained and sliced, 12 canned straw mushrooms, 12 button mushrooms and 10 dried black winter mushrooms, soaked in hot water for 25 minutes, drained, 12 deep fried gluten balls, if desired and 2 teaspoons rice wine or dry sherry, 1 teaspoon brown sugar, 1 teaspoon light soy sauce and 125 ml (4 fl oz/ ½ cup) Chinese Vegetable Stock and 1 teaspoon sesame oil and sauces are 1 teaspoon cornstarch, 1 tablespoon water and ½ teaspoon dark soy sauce.
PREPARATION:
In a wok, heat 1 tablespoon vegetable oil, add ginger and garlic, stir fry for 2 minutes then stir in bean sprouts and stir fry for 1 minute. Remove and keep warm.
Add remaining vegetable oil to wok, heat, then add nuts, broccoli, carrots, bamboo shoots and mushrooms and stir fry for 2 minutes. Add gluten balls if desired, stir for 1 minute, then stir in remaining ingredients except sesame oil. Reduce the heat and cook gently for 5 minutes. For the sauce, in a bowl, mix together ingredients, stir into wok and bring to the boil, stirring. Simmer until thickened. Serve sprinkled with sesame oil.