Ingredients 1 ½ tbsp sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 boneless skinless salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don’t like it too hot) Method step 1 Heat oven …
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Ingredients 3 tbsp olive oil 2 onions chopped 2 celery sticks, chopped 300g carrot chopped 500g potato diced 4 bay leaves 5 tbsp tomato purée 2 tbsp sugar 2 tbsp red or white wine vinegar 4 x 400g cans chopped tomatoes 500g passata 3 vegetable stock cubes 400ml whole milk Method step 1 Put the …
Ingredients 450g mixed autumn fruit – we used ripe plums peeled apples, pears and blackberries 2 tbsp butter plus extra for greasing 200g caster sugar 1 ½ tsp cinnamon 300g self-raising flour 140g shredded suet zest 1 lemon Method step 1 Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and …
Ingredients 175g butter melted 140g clear honey 1 large egg beaten 250g raw peeled pumpkin or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding) 100g light muscovado sugar 350g self-raising flour 1 tbsp ground ginger 2 tbsp demerara sugar Method step 1 Preheat the oven to 180C/gas 4/ fan 160C. Butter and …
Ingredients 1kg Savoy cabbage finely shredded 12 rashers streaky bacon chopped into small pieces 2 garlic cloves finely sliced 250ml single cream 50g parmesan grated Method step 1 Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm. step 2 Meanwhile, heat a …
Ingredients 600g parsnip peeled and cubed 1kg celeriac peeled and cubed 25g butter 4 tbsp double cream freshly grated nutmeg 1 tbsp chopped sage leaves For the topping 50g fresh coarse breadcrumb 5 tbsp parmesan (or vegetarian alternative), coarsely grated handful of flaked almonds 1 tbsp olive oil Method step 1 Cook parsnips in a …
Ingredients 200g wholemeal bread torn into chunks 85g butter melted 85g demerara sugar 1 tsp cinnamon 1 ¼kg plums quartered and stoned 2 tbsp caster sugar 1 tbsp cornflour yogurt to serve Method step 1 Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking …
Ingredients 1kg butternut squash (after peeling and deseeding) – 400g diced into 1cm chunks, 600g cut into bigger chunks 4 tbsp olive oil 2 onions finely chopped 15 large sage leaves finely chopped, plus a few extra for sprinkling 4 garlic cloves crushed 2 x 250g tubs ricotta pinch of sugar (optional) 85g walnuts chopped, …
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Ingredients 1kg mixed chicken thigh and drumstick pieces 3 tbsp olive oil 3 red onions peeled, cut into large wedges 1 butternut squash peeled, deseeded and cut into wedges bunch sage leaves picked 100g walnut halves, very roughly chopped good splash sherry vinegar Method step 1 Heat oven to 220C/200C fan/gas 7. Tip the chicken …
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Method step 1 Grease a 17 x 23cm cake tin and line with parchment. Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and syrup together in a large pan. While you wait, stone and quarter the plums. step 2 When the pan ingredients are smooth, stir in the flour, baking powder, ¼ tsp …
Method step 1 Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more. step 2 Stir in the tomato purée, …
Method step 1 Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside. …
Egg waffle is a popular Hong Kong delicacy consisting of egg whites and yolks, milk, butter, sugar, flour, and salt. It is characterized by its puffy visual appearance and a pull-apart texture. These tiny treats are traditionally sold throughout Hong Kong by street vendors who prepare them in special pans with small, round cells. Egg …
Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people – Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter. Depending on …
Red bean soup is a classic Chinese soup that is commonly consumed as a dessert, made from red azuki beans, lotus seeds, and tangerine or orange peel. The soup isn’t too sweet, and has a subtle sweetness instead, ideal for rounding off a large Chinese meal. Red bean soup can be served hot in winter …
Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. Despite their name, they don’t contain pineapple, but are named after the chequerboard pattern of the crust that visually resembles the skin of a pineapple. An important part of Hong Kong’s cultural heritage, they are made with only four ingredients – flour, lard, sugar, …
The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork. The name is derived from the visual appearance of the dish, where the glass noodles represent tree branches, the chopped green onions represent leaves, and bits of ground pork represent the ants. As glass …
A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are …
Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Both versions can be …
Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomplished Cantonese chef. Specifically, it is necessary to get two things right: wok hei — the cooking …
Originating from either Sichuan or Beijing in China, hot and sour soup is a classic meal that is suitable for every occasion and most weather conditions. It typically contains ingredients such as day lily buds, bamboo shots, tofu, wood ear fungus, and soy sauce-flavored broth. The hotness comes from red or white peppers, while the …
From the simplest versions prepared for weekday meals to the more elaborate ones served at various Chinese banquets and on special occasions, winter melon soup is a classic dish of Cantonese cuisine, popular throughout Southeastern Asia. Even though winter melons ripen in summer, they have a long shelf life and can be stored for up to a year, which is why this …
Often called the caviar of the East, bird nests are an exquisite delicacy found in many Asian cuisines. In places like Hong Kong, where the demand for bird nests often outweighs the supply, their price reaches up to $10,000 for a single kilogram! In China, consuming bird nests is a tradition dating back more than a thousand years, all …
Hoisin sauce is a common ingredient in Asian cuisine, used for glazing and flavoring a wide variety of grilled or stir-fry meat and seafood dishes. It can even be used for preparing marinades, but also as a dipping sauce for spring rolls, egg rolls, grilled tofu, and other appetizers, or as a base for preparing …
This traditional Sichuan technique translates as water-boiled. It employs thin slices of meat or fish that are shortly cooked in water or broth and are then placed on a bed of various vegetables such as onions, mushrooms, spinach, bean sprouts, or celery. The dish is then doused in a fiery sauce made with fried chilis …
