Three Cup Chicken.

Three Cup Chicken.

A Taiwanese chicken recipe cooked in sesame oil, Chinese rice wine and soy sauce. It's these 3 ingredients that have given the dish its fascinating name. You are not, of course, meant to cook with a cup of each named ingredient; a cup of soy sauce and sesame oil would probably be inedible. The dish is named after the 3 flavouring sauces but it also features an abundance of other herbs and spices. Ingredients such as garlic, ginger, chillies and basil are used generously. Traditionally this dish would be cooked in an earthenware pot, I don't own one of these so I have cooked mine in a tagine pot. If you are not in possession of either, a casserole or a sauté pan with a lid is more than acceptable.

Preparation:

I used a whole chicken, broken down into portions (1.7kg free range chicken).

Use chicken thigh fillets if you prefer.

Marinate the chicken with,

-1tsp sea salt,

-1tbsp dark soy.

Leave aside for an hour or so.

The vegetables.

-6cm sliced ginger.

-5 cloves, roughly crushed garlic.

-4 sliced spring onions.

-5 red sliced red chillies.

-30g basil leaves.

The sauces.

-2tbsp sesame oil.

-2tbsp soy sauce.

-2tbsp Shaoxing rice wine.

-1tbsp dark soy sauce.

-1tbsp ketjap manis.

-100ml water.

-1tbsp brown sugar.

In a casserole pan or tagine pot, add

-the sesame oil,

-ginger,

-garlic.

Cook, stirring for 30 seconds or so, add

-the marinated chicken pieces.

Leave the chicken pieces to brown on one side before turning, add

-the rest of the vegetables (reserve the basil leaves),

-the sauces (reserve the brown sugar).

Stir well to combine.

Leave to simmer gently for around 30 minutes, stirring occasionally.

5 minutes before serving, add

-the brown sugar.

Taste and adjust the seasoning, add

-the basil leaves.

Stir to combine.

Serve with rice.

Chinese Egg Tarts.

Chinese Egg Tarts.

Flakey pastry cases filled with rich and creamy egg custard. These delicious tarts can be made with shortcrust or puff pastry and tailored to your sweet tolerance. I am using ready-made puff pastry and therefore my custard filling is rather sweet to offset the sugarless pastry.

Makes 24.

Equipment:

7.5cm round cookie cutter.

7.5cm deep pie cases.

Preparation:

The sugar syrup.

In a bowl, put in

-150g caster sugar,

-200ml hot water.

Stir well and leave to cool.

You'll need 2x250g already rolled puff pastry.

Use the cookie cutter to stamp out 12 circles from each sheet.

Press each disc into the pie case.

Prick the base lightly with a fork.

Place the cases on baking trays.

For the egg filling.

Whisk 7 eggs with,

-1tsp vanilla bean paste,

-100ml milk.

Whisk well to combine, gradually add,

-the sugar syrup.

Pass through a sieve into a jug.

Fill the tart cases with the custard mixture to come to 3/4 full.

Bake in 200c fan forced oven for 22-25 minutes.

Leave to cool before serving.

(Don't be tempted to try one straight out of the oven).

Duck Rice Paper Rolls.

Duck Rice Paper Rolls.

In contrast to the fried Yachae Hotteok, these rolls are fresh, light and healthy. A very summery lunch to offset the glum cold weather. These rolls are, of course, super versatile and your choice of filling is totally to your own fancy. I have a huge soft spot for duck but prawns and chicken fillings are more popular.

The filling.

-Soak 50g dry rice vermicelli noodles in boiling water for 5 minutes.

Drain well.

-100g sliced carrots.

-100g sliced cucumbers.

-100g sliced pepper.

-2 sliced spring onions.

-2tbsp coriander leaves.

For the Duck.

2 duck breasts, season with

-salt and pepper.

Place the duck skin side down in a large, cold frying pan, without oil, place the pan on medium heat.

Cook for about 8 minutes on each side.

Leave to rest before slicing.

To assemble.

Soak 15cm rice paper roll in warm water for around 15 seconds (work with one at a time).

Place the filling in the centre of the softened paper roll.

Fold one half of the circular rice paper roll over the filling.

Fold the left and right edges of the rice paper in.

Roll tightly to encase the filling.

You should get 15 rolls.

Further instructions are given below.

The dipping sauce.

Use a pestle and mortar, pound

-5 red chillies,

-2 cloves garlic,

-1tsp sea salt.

Pound well to combine.

Spoon into a bowl, add

-50ml water,

-2tbsp fish sauce,

-juice of 1 lime,

-2tsp caster sugar.

Mix well to combine.

Yachae Hotteok.

Yachae Hotteok.

Hotteok are Korean pancakes filled with your chosen fillings. In this case yachae, which means vegetables. Hotteok are pancakes but in reality they are more similar to doughnuts. The process starts with bread dough stuffed with vegetables and noodles then deep fried. The result is crispy outside, soft and savoury on the inside. The pancakes on their own are delicious but I feel they could do with a sauce or a dip, hence my sweet and sour tomato sauce. These pancakes are my savoury version but I am planning a very seasonal mincemeat filling with my next batch.

The filling.

Soak 50g dry rice noodles in boiling water for 5 minutes,

Drain well.

Snip with scissors into 10-12cm strips.

In a wok, with a couple of tablespoons of vegetable oil, fry

-50g sliced onions,

-100g sliced carrots.

Cook, stirring occasionally until the onions have softened, add

-100g sliced mushrooms,

-2 sliced spring onions,

-2tbsp soy sauce,

-1tbsp Mirin.

Continue to cook for a couple minute or so.

Turn off the heat, add

-the noodles.

Stir well to combine.

Leave to cool completely.

The yeast.

In a bowl, put in,

-325ml lukewarm water,

-60ml milk,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

Stir well, leave to stand for 15 minutes.

The dry mixture.

In a large bowl, put in,

-550g strong white flour,

-1tsp sea salt.

Mix well and leave aside.

When the yeast is ready add to the dry mixture,

Bring to a rough dough with your hand.

Tip onto a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

Work with 65 of dough at a time.

Shape each dough into roughly 12 round discs.

Fill each disc with a heaped tablespoonful of filling.

Pull up the edges to encase the filling and shape into a ball.

Turn the balls upside down, so that the smooth side is on top.

Repeat until you are done.

You should get 15 pancakes.

Fry in a frying pan on medium heat.

(The vegetable oil should be about 1cm above the base).

Fry in batches on medium heat.

Cook until golden brown before turning.

Once you've turned the pancakes, push carefully but firmly to flatten the pancakes with the back of a spatula.

Drain well.

The tomato relish.

In a large saucepan, with a tablespoon of vegetable oil, put in

-2 sliced onions,

-2 cloves chopped garlic,

-5-6 sprig coriander,

-2 sliced chillies.

Cook stirring occasionally until the vegetables have softened, add

-2x400 tinned tomatoes,

-1tbsp balsamic vinegar,

-2tbsp soy sauce,

-1tsp salt,

-2tbsp caster sugar.

Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.

Taste and adjust the seasoning.

Chicken Curry Kapitan.

Chicken Curry Kapitan.

An absolute flavoursome and creamy chicken curry combining no less than 3 different world's famous cuisines. This curry is an example of what is termed Nyonya, a marriage of Chinese, Indian and Malaysian spices and flavourings. This is a rich and intense curry with a lovely history behind its name. A kapitan is not necessarily a ship captain but an appointed chief during Malaysia's colonial rule by the Dutch and Portuguese. The kapitan in this story in Kapitan Cina or Chinese chief, who asked his cook what was to be for dinner. The cook answered 'ayam (chicken), Kapitan'. The Kapitan there upon mistook the answer as the name of his supper.

In a bowl, put in

-500g chicken thigh fillets, sliced into 3cm strips.

-1/2tsp turmeric powder,

-1tsp sea salt.

Mix well and leave to marinate for at least an hour.

For the curry paste.

Use a food processor to pulse,

-35g macadamia nuts,

-5 red chillies,

-4-5cm sliced galangal,

-2cm sliced ginger,

-2 cloves garlic,

-3 shallots.

Pulse until thoroughly combined.

In a sauté pan, with 3tbsp of vegetable oil, fry

-the curry paste,

-1/2tsp turmeric powder,

-2tbsp tomato purée,

-1/2tsp shrimp paste,

-2 stalks lemongrass,

-2 sticks cinnamon,

-2 star anise,

-5-6 kaffir lime leaves.

Cook, stirring for a couple of minutes, add

-200ml coconut milk.

Continue to cook for around 5 minutes, add

-the marinated chicken.

Stir well to coat the chicken in the spices.

Leave to cook for a further 5 minutes, add

-the rest of the 400ml coconut milk.

Stir to combine.

Cover with a lid.

Leave to simmer for around 25 minutes.

This is supposed to be a semi-dry curry.

Taste and adjust the seasoning.

You may need soy sauce for added saltiness.

Serve with rice.

Salmon Teriyaki.

Salmon Teriyaki.

If you are looking for a delicious weeknight meal without fuss and minimal effort then this is it. This recipe should take less than 5 minutes to prepare but will offer you all the delicious sophistication of a Japanese meal. Intensely aromatic, beautifully sweet and savoury, simplicity at its best.

For the marinade.

In a bowl or a freezer bag, put in

-2x250g salmon steaks,

-2tbsp grated ginger,

-2 cloves grated garlic,

-juice of 1/2 lemon,

-1tbsp honey,

-1tbsp Mirin,

-2tbsp soy sauce,

-1tbsp sesame seeds,

-1tsp sesame oil,

-sea salt/black pepper.

Mix well and leave to marinate for 1/2 hour.

Place the salmon steaks on a baking tray.

Place in 200c fan forced for 10 minutes.

Serve with rice.

White Chocolate and Cranberry Biscuits.

White Chocolate and Cranberry Biscuits.

These seasonal biscuits are quick to make and bake in no time at all. They are perfect as afternoon treats with a very hot cup of coffee.

Makes 15.

In a saucepan, put in,

-150g white chocolate, with

-150g butter,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and smooth.

Take the pan off the heat, add

-80 caster sugar,

-1tsp vanilla bean paste.

Mix well to combine, add

-270g self raising flour.

Stir well, add

-1 whisked egg,

Divide into 15 equal portions.

Place onto 2 baking trays, lined with baking paper.

Bake in 180c fan forced oven for 12 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.