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.

Daeji Bulgogi.

Daeji Bulgogi.

Thinly sliced pork fillet marinated in Korean flavourings, stir fried with typical Asian aromats of garlic, ginger and onions. Deliciously sweet and savoury with a spicy undertone. Korean ingredients aren't readily available but substitutions are easily found. I have replaced the all-important fermented bean paste, Gochujang, with tomato purée spiced with fresh chillies. Korean rice wine is substituted with Mirin. The other ingredients widely used in Far Eastern cuisines, such as soy sauce and sesame oil, are everywhere. There's no reason why you can't enjoy Korean food at home.

In a large bowl, put in

-500g thinly sliced pork fillet,

-1tsp cornflour,

-3tbsp water,

-2tbsp tomato purée,

-2 sliced fresh chillies,

-1tbsp mirin,

-1/2tbsp black soy sauce,

-2tbsp soy sauce,

-1tbsp honey,

-2tsp sesame oil,

-2tsp paprika,

-salt/pepper.

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

The vegetables.

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-2 sliced onions,

-2 sliced spring onions,

-150g sliced peppers.

In a wok, with 2tbsp of vegetable oil, fry

-the vegetables.

Cook, stirring occasionally until the vegetables have softened and slightly caramelised, add

-the marinated pork.

Cook, stirring occasionally for around 5 minutes or until cooked through, add

-1tbsp sesame seeds.

Stir to combine.

Serve with rice.

Wok Tossed Pepper Crab.

Wok Tossed Pepper Crab.

I am serving this dish alongside the fiery Shui Zhu Yu, so I am keeping the flavours sweet, simple and mild. I wanted the sweetness of crab to come through, so I am very stringent with the seasoning. I have, however, flavoured this dish with two types of peppercorns, albeit on a very small scale. The end result is sweet crab pieces tossed in sweet aromatic vegetables, spiced modestly with salt and pepper(s).

For the vegetables.

-2 cloves chopped garlic,

-1 large chopped onion,

-2 sliced spring onions.

-1 chopped pepper.

For the crab.

700g crab, cut into chunks.

Seasoning.

-1/2tsp finely ground black pepper,

-1/2tsp finely ground Sichuan pepper.

In a wok, with 3tbsp vegetable oil, fry

-the crab pieces, with

-1tsp sea salt.

Cook, stirring occasionally until the crab is cooked through.

Remove from the wok.

Add the vegetables to the wok, with

-seasoning.

Cook, stirring for around a minute, add

-the crab pieces.

Stir well to combine.

Serve.

Shui Zhu Yu (Water-Cooked Fish).

Shui Zhu Yu (Water-Cooked Fish).

Not for the faint hearted, this dish is every bit as spicy as it looks. Spiced with big gutsy flavours so characteristically typical of the Sichuan Province. Loaded with mouth numbing (in the best possible way) Sichuan peppercorns and feiry fresh and dry chillies. The sweet chilli paste finished off the eye and mouth watering experience. The best accompaniment to this chilli onslaught is plenty of plain rice, it will soak up those beautiful flavours and providing needed relief.

In a large saucepan, with a tablespoon of vegetable oil, fry

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-1 sliced onion,

-1 sliced bell pepper,

-1 stick cinnamon,

-2 star anise,

-a good pinch of salt.

Cook, stirring occasionally on medium heat until the vegetables have softened, add

-2tsp chilli paste in oil (substitute with Harissa, if you can't get hold of some).

-1tsp chilli flakes,

-2tsp finely ground Sichuan peppercorn,

-3 sliced fresh chillies.

Cook, stirring to coat the vegetables in the spices, add

-500ml stock.

Bring up to the boil, add

-1tsp sesame oil,

-1tbsp Shaoxing rice wine,

-500g white fish (I used cod).

Cover with a lid.

Leave to cook until the fish is done.

Stir gently, try not to break up the fish too much.

Taste and adjust the seasoning.

You may need soy sauce for added saltiness.

Serve with rice.

Black Pepper Prime Rib of Beef.

Black Pepper Prime Rib of Beef.

The king of beef cuts with a price to match! Deliciously moist and juicy, a meal to savour! This amount of beef fed four of us, bulked with a large helping of roast potatoes, although that's hardly a bad thing. The beef is allowed to shine in this recipe with the seasoning left to just sea salt and black pepper. I made myself some mustard pan gravy to accentuate the fantastic taste of this rare beef roast, along with bottled horseradish sauce. Simply and gloriously delicious!

Season 750g beef rib generously with salt and pepper.

In a large frying pan, on high heat, put in

-1tbsp oil,

-2tbsp butter.

Cook the beef for 3 minutes on each side.

Place the beef in 200c fan forced oven for 15 minutes (adjust the time to your liking).

Leave to rest for 10 minutes before slicing.

Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Dark Soy Noodles with Pork Gravy ราดน้าหมู.

Thick fresh rice noodles marinated in dark soy sauce, tossed in a smoking wok for that all- important charred flavour, served in rich Asian spiced pork gravy. Another popular Thai street food snack, where a whole restaurant is designated to serve just this one dish (with different varieties of meats and noodles). My version is edging on fusion, Thai kale is hard to come by and therefore seasonal brussels sprouts came to the rescue. The sprouts are cooked in a fiery heat resulting in a smoky, charred and slightly bitter deliciousness.

Preparation:

Thickly slice 400g fresh rice noodles.

(Use any noodles you like, if using dry noodles, pre-cook according to package instructions).

Toss the noodles in

-1tbsp dark soy,

-1tbsp vegetable oil.

The pork.

250g thinly sliced pork fillet.

The vegetables.

-2 cloves chopped garlic.

-250g sliced Brussels sprouts.

In a wok, on extremely high heat, add

-the dressed noodles.

Stir fry for 2 minutes or so until charred.

Remove from the wok.

Leave aside.

Leaving the wok on the heat, add

-1tbsp vegetable oil.

Leave to heat for 10 seconds or so, add

-the sliced pork.

Cook, stirring for around 20 seconds, add

-the garlic.

Continue to cook until the pork cook through.

Remove the pork from the wok, add

-the sprouts.

Cook, stirring on high heat until charred, add

-1tsp cornflour,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-250ml water.

Mix well and bring up to the boil, add

-the pork.

Stir to combine.

Spoon over the noodles.

Great accompaniments to this noodle dish include,

-fresh chillies,

-chilli flakes,

-vinegar,

-touch of sugar.

Sausage and Ham Pasta.

Sausage and Ham Pasta.

There always seems to be a variety of pasta left over in my kitchen and this recipe combines 3 different types in one delicious quick meal. This is truly a recipe of leftovers, the ham and sausage included.

Preparation.

Cook (around) 600g dry pasta.

Drain and leave aside.

The vegetables.

3 cloves chopped garlic.

2 sliced onions.

200g sugar snap peas.

The sauce.

1tbsp soy sauce.

1tsp cayenne pepper.

1tsp paprika.

3 sliced uncooked sausages.

100g sliced glazed ham.

6 sliced tomatoes.

In a large frying pan, with 2tbsp of olive oil, put in,

-the vegetables (not the sugar snap peas).

Cook stirring occasionally until the vegetables have broken down slightly, add

-the sauce,

-the sugar snap peas.

Cook stirring occasionally until the the sugar snap peas are cooked to your liking, add

-the cooked pasta.

Stir well to coat the pasta in the sauce.

Stir through 2tbsp chopped parsley.

Serve.

Ham Paella.

Ham Paella.

Wonderfully suited to the cold weather of the British winter, this paella brings a bit of Mediterranean sunshine and flavours. I am forever making glazed ham, so this is another of its delicious by product.

Serves 4.

Preparation:

The base.

1 sliced pepper.

1 sliced onion.

2 cloves chopped garlic.

250g sliced glazed ham.

Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

Rice.

-300g paella rice.

Ham stock.

-650-700ml.

Vegetables.

2tbsp chopped chives.

Lemon or lime wedges.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-seasoning,

-rice.

Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-chives.

Spoon onto a serving dish, serve with lemon wedges.