Saturday 27 August 2011

Japanese Beef Stew

Hayashi Rice

450g thinly sliced beef 4 medium thinly sliced onions

1 medium carrot thinly sliced oil

1 clove of garlic thinly sliced 240ml red wine

1tsp soy sauce 2 bay leaves

1tbsp dried thyme 1tbsp Worcestershire sauce

Green peas for garnish


Sauce ingredients



4 cups of Beef Stock 440g Tinned Tomatoes

1tbsp Tomato paste 2tbsp butter

3tbsp flour Water

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- Heat oil in frying pan and brown off beef strips. Add garlic and carrot.

- Add veggies into large cooking pot. Then add beef stock, tinned tomatoes, paste,bay leaves and thyme. Bring to the boil and leave to simmer until reduced by half.

- Add beef and continue to simmer.

- In frying pan melt butter and add flour stirring until clumpy and slightly browned.

- Add to stew along with left over ingredients.

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Chinese Long soup

300g pork fillets/chicken breast 6 large spring onions

200g Chinese lettuce 1tsp ginger puree

1 tbsp Rice wine 3 heads of Bok Choi

100g bean sprouts 1.5l of chicken stock

2tbsp light soy sauce 200g thin egg noodles

-Grill pork until cooked and slice thinly (ensuring even in width) There should be no blood and meat should be white.

- shred chinese lettuce

- slice bean sprouts and bok choi ensure there is some chunk to them but not massive

- boil noodles until cooked

- bring chicken stock to the boil and add: ginger, soy sauce, rice wine and meat.

- Then add greens heating them through this will take approx 2 minutes.

Thursday 16 December 2010

Cinnamon Toast

Bread

Butter

Cinnamon powder

granulated sugar

- OK to start with toast your bread.

- spread the butter ontop and wait for it to melt

- sprinkle as much sugar as you like

- sprinkle cinnamon on (not too much though otherwise its over powering)

- enjoy!!

Thursday 23 September 2010

Turkey soup

1 shredded chilli
1 small red onion peeled and thinly sliced
2 tbsp of rice wine vinegar
500ml of vegtable or chicken stock
2 tbsp soy sauce
4 spring oinions sliced
4 large sliced cooked turkey chopped or shredded
100g noodles

- put chilli, onion and stock in pan and simmer for 3 minutes

- add vinegar and soy sauce

- add spring onions and cook for 1 minute

- cook noodles and put in bowel with turkey then add soup

japanese dumplings

pastry

100g flour
85ml of water

Filling

150g minced pork
2 spring onions
2 cloves of garlic
30g ginger chopped
3 tbsp of rice wine vinegar
2 tbsp sesame oil
4 tbsp of soy sauce
salt & pepper

Sauce

1/2 a very small cup of soy sauce
5 tbsp of rice wine vinnegar
1 tbsp sesame oil
1 tsp chilli powder

- mix pastry ingrediants and make a paste cover with damp cloth and leave to stand for 15 minutes.

- Roll it out thin and cut discs outapprox 10cm

- Finally chop garlic and ginger leave in container with minced pork. Pour in rice wine, sesame oil and soy sauce and season. Leave to stand for an hour.

- Place a tbsp of filling in the middle of the disc fold in half and seal it using a few drops of water around the edge.

- when you've made all your parcels boil water in a pan, add parcels cover with lid and leave for 3 minutes then fry them in a small amount of oil until golden brown.

Tagliatelle carbonara

400g egg tagliatelle
300g prosciutto (for those on a tight budget bacon works well with this meal)
100g butter
200ml white wine
6 egg yolks
50g parmesan
oil

- cook bacon or 2/3 prosciutto and fry for a bit in a big pan.

- Add 1/2 butter, all the wine.

- in a bowel mix egg yolk with cheese season.

- cook tagliatelle in boiling water once cooked drain and save 1 tbsp of the water.

- add pasta to the bacon/prosciutto stir in egg mixture letting the heat from the pasta cook the egg.

- if the sauce seems too thick add the water you saved later and serve

Raspberry soup & vanilla cream

100ml water
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance

- bring water and sugar to the boil in a pan.

- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.

- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.

- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.

- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.

- divide 200g of raspberries in 4 large glasses add soup then some cream