June 3rd, 2013
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Chinese Long Soup ( Beef or Chicken)
Good Beef or Chicken stock ( I cater about 750ml per person)
Beef strips or Chicken Breasts strips
Ginger Thumb size finely grated
Garlic 1 x tsp
1tsp sesame oil
Half tsp of Chinese 5 spice
Chinese assorted veggies - I used bokchoi, coriander,spring onions, grated carrots and Slices mushrooms
Rice noodles
Make the rice noodles according to packet instructions. Rinse with cold water until ready to use.
Bring the stock to a boil and add the ginger, garlic and sesame oil and chilli (optional), season if necessary.
Then add the thinly sliced meat and boil for 1 minute
add the carrot, spring onions , bok choi, mushrooms and boil for 2 minutes.
Heat up some Chinese bowls and then add the noodle portions per plate and ladle the stock, meat and veggies into each bowl. Top with fresh coriander and extra chilli.
Eat immediately with some chop sticks and a Chinese soup spoon.
May 31st, 2013
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IRISH STEW
Sometimes the most simple things in life are the most delicious. Here is my version of the winter warmer Irish Stew.
Sweat 1 onion and 2 cloves of chopped garlic in a little olive oil then add 2 big leeks thickly sliced and fry a little more.
Brown the meat - in my case I used beef shin about 1 and a half kgs with bone (I know it’s traditionally done with lamb).
Once browned add 850 ml of beef stock, 3 x carrots, 3 x potatoes 3 x parsnips and 2 x turnips peeled and chopped up very chunky.
Then add a big hand full of roughly chopped parsley and 5 bay leaves.
Season with pepper.
Mix and put into a oven heated to 180 degrees for 2 hours using a pot with a lid or a dutch oven or even tin foil. Check every half hour make sure there is enough liquid add if necessary (you want lots of juices to dip your bread into later)
Serve with a green salad and lightly toasted Italian bread which I rubbed with fresh garlic and drizzled with olive oil.
Enjoy!
May 29th, 2013
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Here is a really easy one for those with a sweet tooth :)
Recipe:
1 x pack of ready made puff pastry
Cinnamon sugar- cinnamon mixed with brown sugar
Maple sugar or honey
Melted butter
Icing made with icing sugar, water and vanilla essence
method:
Pre heat oven to 200 degrees
Thaw puff pastry and roll out just a little.
Brush with melted unsalted butter
Pour the syrup over the top then add the cinnamon sugar ( like you are covering a carpet)
Line a baking sheet with melted butter
Roll the puff pastry up as tightly as you can and cut into round disks about 10cm or as big as you like.
Place on the baking tray and brush with a little bit more melted butter and bake at 200 degrees for about 15-20 Minutes until golden and crisp.
Once cooked the pastry should be crispy on the outside but gooyie on the bottom.
Pour over some more syrup and the icing mix.
Eat immediately while still hot and serve with a scoop of vanilla ice- cream.
Try it and let me know how it goes….. Kids love this one :)
May 17th, 2013
— Dee Gullan
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May 17th, 2013
— Dee Gullan
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I feel the urge to share this recipe with you as it is amazingly delicious and rather exciting because it was my first time cooking duck.
This recipe serves 4
Score the duck breasts and rub in some Chinese 5 spice and 4 crushed up juniper berries leave for and hour or more if you have the time.
Fry the duck skin side down for about 8-10 minutes starting with a cold pan and gradually turning the heat up.
Once the skin is crispy pour all the fat out and turn the breasts to cook the other side about 7-8 minutes ( this is slightly pink inside)
Leave to rest for 10 minutes.
Make a sauce by adding some rum I used an orange rum that my mother in law made for me but you could use any nice alcohol with some orange juice and zest or an orange liqueur. A tiny bit of chicken stock 1x star anise and 1 piece of cinnamon.Allow to blip away.Just before serving add in a knob of butter for a glossy rich sauce.
Serve with sweet potato mash and pak choi ( which I flash fried then steamed with garlic and little ginger and a table spoon of oyster sauce.)
So delicious and yummy indeed
PS: Don’t forget to keep the duck fat in a bottle in the fridge to roast your potatoes in next time :)
