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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Saturday, 27 August 2011
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.
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!!
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
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.
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
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
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
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