For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.
1.11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
2. 3 tablespoons walnut oil
3. 1 tablespoon sesame oil
4. 1/2 tablespoon thinly sliced ginger
5. 4 scallions, finely shredded
6. 2 tablespoons oyster sauce
7. 1 tablespoon soy sauce
8. 2 pinches of sugar
9. juice of 1 lime
10. salt and freshly ground black pepper
Method how to make Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce
Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; I normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.
1. 300g / 11oz fresh rhubarb
2. 3 tablespoons caster sugar
3. 2 vanilla pods
4. 300ml / 11fl oz double cream
5. 200ml / 7fl oz full fat milk
6. 8 egg yolks
7. 80g / 2 ¾ oz sugar
Method how to make Créme Brûlée
Preheat the oven to 140°C/275°F/Gas 1.
Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside. Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.
2. 2 cloves of garlic, finely sliced
3. 3 sticks of Lemon grass, outer
leaves removed, finely sliced
4. 2 fresh chillies, red, green or
5. 3 tablespoons finely sliced
6. 2 handfuls of fresh coriander,
pounded or finely chopped
7. 1 tablespoons sesame oil
8. Salt and freshly ground black pepper
9. 5 Spring onions
10. Juice of 3 limes
11. 1 x 400ml tin of coconut milk
- 285ml / ½ pint double cream or créme fraiche
- Juice of 1 lemon
- 2 cloves garlic, peeled and finely chopped
- 1 good handful of fresh Thyme, leaves picked and chopped
- 3 handfuls of grated Parmesan cheese
- Salt and freshly ground black pepper
- 1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil
- 2 good handfuls of fresh breadcrumbs
- Olive oil
- 2kg bone-in shoulder of pork, skin on
- Sea salt and freshly ground black pepper
- 2 red onions, halved
- 2 carrots, peeled and halved lengthways
- 2 sticks of celery, halved
- 1 bulb of garlic, skin on, broken into cloves
- 6-8 fresh bay leaves
- 600ml water or vegetable stock
· 2kg pork shoulder off the bone, in one piece, skin off, fat left on
· Sea salt and freshly ground black pepper
· Olive oil
· 2 red onions, peeled and finely sliced
· 2 fresh red chillies, deseeded and finely chopped
· 2 generously heaped tablespoons of mild smoked paprika, plus a little extra for serving
· 2 teaspoons of ground caraway seeds
· A small bunch of fresh marjoram or oregano, leaves picked
· 5 peppers (use a mixture of colours)
· 1 x 280g jar of grilled peppers, drained, peeled and chopped
· 1 x 400g tin of good-quality plum tomatoes
· 4 tablespoons of red wine vinegar
· 400g of basmati or long-grain rice, washed
· 1 x 142ml pot of soured cream
· Zest of 1 lemon
· A small bunch of fresh flat-leaf parsley, choppedMethod: How to make spicy pork and chilli pepper goulash
Method: How to make spicy pork and chilli pepper goulash
1. Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
2. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
3. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!
4. When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.
5. Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!