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Ree’s Leftover Turkey Tetrazzini | The Pioneer Woman | Food Network
Ina Garten & Kathleen King Make Double Chocolate Almond Cookies | Barefoot Contessa | Food Network
Egg drop soup (Dan hua tang)
One of the staple soups in Chinese cuisine is the famous egg drop soup. As the name suggests, it is made by dropping whisked eggs in hot broth, which should form the delicate, flower-like clusters. Although simple in preparation, this soup can be dressed up by numerous ingredients which make it an extremely versatile dish. …
Tomato egg drop soup (Fan qie dan zang)
A variety of dan hua tang (lit. egg flower soup), the nourishing tomato and egg soup is a classic Chinese comfort dish. It is made with coarsely chopped tomatoes and green onions simmered in a flavorful pork broth, while eggs are stirred into it towards the end of cooking. Tomato and egg soup is often flavored with …
Siu haau
Siu haau is a popular type of thick, savory, and slightly spicy barbecue sauce that is primarily used in Chinese and Cantonese cuisine. It is not used as a flavoring after the food is done, like some other sauces, but during the barbecue process, while the meat is still cooking. The sauce usually consists of …
Cantonese slow-cooked soup (Lao huo tang)
Slow-cooking is a Cantonese technique of cooking soups by slowly simmering meat and any other ingredients over low heat. The soups are often found at banquets, but are also consumed for their medicinal properties. In China, there is a soup for every season and every ailment, so winter melon soup is typically consumed when it’s too hot outside, …
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Fresh spring roll (Popiah)
Popiah is a traditional roll, wrapped and filled with a variety of ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep-fried. The crepe-like wrappers for popiah are delicate and light, but easily foldable to hold all the ingredients together. The fillings are extremely versatile, but usually …
Yúxiāng
This traditional Chinese seasoning mix is said to have originated in Sichuan cuisine, which is known for spiciness and bold flavors, but has since spread to other regions as well. The word yuxiang also refers to the sauce in which the meat or vegetables were cooked. Yúxiāng literally translates to fish fragrance, although it contains no seafood and …
Chinese meat pie (Xianbing)
Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layered before being rolled out, and unlike jiaozi dumplings which are steamed, xianbings are pan-fried. Being …
Beggar’s chicken (Jiao hua ji)
Beggar’s chicken is a Chinese delicacy and the city of Hangzhou’s most famous dish, consisting of only one ingredient – a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in clay, and baked in a special oven or over an open fire, resulting in …
Curried cod
Ingredients 1 tbsp oil 1 onion chopped 2 tbsp medium curry powder thumb-sized piece ginger peeled and finely grated 3 garlic cloves crushed 2 x 400g cans chopped tomatoes 400g can chickpeas 4 cod fillets (about 125-150g each) zest 1 lemon then cut into wedges handful coriander roughly chopped Method step 1 Heat the oil …
Burnt leeks on toast with romesco
Ingredients 50g whole blanched almonds 100g cooked red peppers from a jar, drained 1 large ciabatta loaf, sliced ½ tbsp olive oil plus 2 tsp 1 tsp sherry vinegar 1 red chilli deseeded ¼ tsp smoked paprika 1 garlic clove crushed 3 leeks each cut into 4 pieces Method step 1 Toast the almonds in …
Healthy vegetable soup
Ingredients 200g sourdough bread cut into croutons 1 tbsp caraway seeds 3 tbsp olive oil 1 garlic clove chopped 1 carrot chopped 1 potato chopped 600ml vegetable stock (we use bouillon) 100g cherry tomatoes halved 400g can chopped tomatoes pinch of golden caster sugar 1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 …
Pearl barley salad with squash
Ingredients 175g pearl barley 1kg peeled squash or 1 butternut squash unpeeled 3 tbsp olive oil zest and juice 1 orange 4 tbsp red wine vinegar ½ red onion thinly sliced small bunch mint chopped, reserving a few leaves to serve small bunch flat-leaf parsley chopped, reserving a few leaves to serve 2 handfuls rocket …
Cod with an orange & dill crumb and hasselback potato
Ingredients 1 large baking potato 1 cod fillet (about 180g) 1 slice bread (preferably seeded) zest ½ orange ½ small pack dill roughly chopped 1 small garlic clove crushed drizzle olive oil 2 tbsp crème fraîche to serve steamed vegetables to serve (optional) Method step 1 Heat oven to 220C/200C fan/gas 7. Sit the potato …
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Herby lamb fillet with caponata
Ingredients For the caponata 3 garlic cloves 2 tsp rapeseed oil 1 red onion cut into wedges 1 aubergine sliced and quartered 500g carton passata 1 green pepper quartered, deseeded and sliced 6 pitted Kalamata olives halved and rinsed 2 tsp capers rinsed 1 tsp chopped rosemary 1 tsp balsamic vinegar For the lamb & …
Easy chicken & chickpea tagine
Ingredients 800g skinless boneless chicken thighs cut into large chunks 1 tbsp harissa 1 tbsp vegetable oil 1 large onion finely sliced 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground turmeric 500ml chicken stock 400g can chopped tomatoes 100g raisins 400g can chickpeas drained and rinsed 250g couscous to serve small handful …
Easy chicken & chickpea tagine
Ingredients 800g skinless boneless chicken thighs cut into large chunks 1 tbsp harissa 1 tbsp vegetable oil 1 large onion finely sliced 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground turmeric 500ml chicken stock 400g can chopped tomatoes 100g raisins 400g can chickpeas drained and rinsed 250g couscous to serve small handful …
Spelt & wild mushroom risotto
Ingredients 200g pearled spelt 25g dried porcini mushrooms ½ tbsp olive oil 1 onion finely diced 2 garlic cloves finely chopped 100g chestnut button mushroom cut into quarters 100ml white wine 1l hot vegetable stock 1 tbsp low-fat crème fraîche bunch chives finely chopped handful grated pecorino or parmesan to serve (optional) Method step 1 …
Carrot & ginger soup
Ingredients 1 tbsp rapeseed oil 1 large onion chopped 2 tbsp coarsely grated ginger 2 garlic cloves sliced ½ tsp ground nutmeg 850ml vegetable stock 500g carrot (preferably organic), sliced 400g can cannellini beans (no need to drain) Supercharged topping 4 tbsp almonds in their skins, cut into slivers sprinkle of nutmeg Method step 1 …
Sesame salmon, purple sprouting broccoli & sweet potato mash
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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Creamy tomato soup
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 …
Baked fruity autumn pudding
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 …
Pumpkin bread
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 …