Makes 20
115g/4oz firm tofu
3 tbsp vegetable or peanut oil
1 tsp finely chopped garlic
55g/2oz lean pork, shredded
115g/4 oz raw prawns, peeled and deveined
1/2 small carrot, cut into short thin sticks
55g/2oz fresh or canned bamboo shoots, rinsed and shredded (if using fresh shoots, boil in water first for 30 minutes)
115g/4oz very finely sliced cabbage
55g/2oz mangetout, julinned
1 egg omelette
1 tsp salt
1 tsp light soy sauce
1 tsp Shaoxing rice wine
pinch of white pepper
20 soft spring roll skins
chilli bean sauce, to serve
1. Slice the tofu into thin slices horizontally and cook in 1 tablespoon of oil until it tuns golden brown. cut into thin strips and set aside.
2. In a preheated wok, heat the remaining oil and stir-fry the garlic until fragrant. Add the pork and stir for about 1 minute, then add the prawns and stir for another minute.
3. One by one, stirring well after each addition, add the carrot, bamboo shoots, cabbage, mangetout, tofu and finally,the shredded omelette.
4. Season with the salt, light soy sauce, Shaoxing rice wine and pepper. stir for a further minute, then turn out into a serving dish.
5. To assemble each roll, smear a skin with a little chilli bean sauce and place a heaped teaspoon of the filing towards the bottom of the circle. roll up the bottom edge to secure the filling, turn in the sides and continue to roll up gently. Serve with chilli bean sauce on the side.
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Monday, 2 September 2013
Rice Tortitas
Like miniature tortillas, these flavoursome little rice pancakes are delicious served hot, either plain or with tomato sauce for dipping. They also make an excellent scoop for any soft vegetable mixture or dip, such as hummus, guacamole, baba ganoush, tahini or mustard dip.
1 potato, grated
4 spring onions, thinly sliced
1 garlic clove, finely chopped
15ml/1tbsp chopped fresh parsley
3 large eggs, beaten
30ml/2 tbsp olive oil
115g/4oz/1 cup cooked long grain white rice
2.5ml paprika
salt and ground black pepper, to taste
1. Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes, until golden.
2. tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and salt and pepper to taste. Mix well combine thoroughly.
3. Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas for 1-2 minutes on each side.
4. Drain the tortitas on kitchen paper and keep hot while cooking the remaining mixture. Serve hot.
Photo from http://www.food.com/recipe
1 potato, grated
4 spring onions, thinly sliced
1 garlic clove, finely chopped
15ml/1tbsp chopped fresh parsley
3 large eggs, beaten
30ml/2 tbsp olive oil
115g/4oz/1 cup cooked long grain white rice
2.5ml paprika
salt and ground black pepper, to taste
1. Heat half the olive oil in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes, until golden.
2. tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and salt and pepper to taste. Mix well combine thoroughly.
3. Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas for 1-2 minutes on each side.
4. Drain the tortitas on kitchen paper and keep hot while cooking the remaining mixture. Serve hot.
Madras Beef Curry With Spicy Rice
Chillies are an indispensable ingredient of a hot and spicy Madras curry. After long, gentle simmering, they merge with the other flavourings to give a delectable results that goes perfectly with the spicy rice.
25g/1oz/2 tbsp butter
657g stewig beef, cut into bite size cubes
1 onion, chopped
2 fresh green chillies, seeded and finely chopped
2.5cm/1in piece of root ginger, grated
2 garlic cloves, crushed
30ml/2 tbsp vegetable oil
7 green cardamom pods
15ml/1 tbsp Madras curry paste
10ml/2 tsp ground cumin
7.5ml ground corriander
150ml beef stock
salt
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower
1 cinnamon stick
300ml beef stock
For the rice
25g/1oz/2tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
1 small red pepper (bell) seeded and diced
1 small green pepper (bell) seeded and diced
1. Heat half the vegetable oil with half of the butter in a large, shallow pan. When it is hot, fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.
2. Heat the remaining vegetable oil and butter and fry the onion for about 3-4 minutes until it is softened and lightly browned.
3. Add 3 of the cardamom pods and fry for 1 minute, then stir in the chillies, ginger and garlic, and fry for 2 minutes more.
4. Stir in the curry paste, 5ml each of the ground cumin and coriander, then return the meat to the pan.
5. Stir in the stock. Season with salt, bring to the boil , then reduce the heat and simmer very gently for 1-1 1/2 hours until the meat is tender.
6. When the curry is almost ready, prepare the spicy rice. Put the basmati in a bowl and pour over enough boiling water to cover.
7. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lot its brittle texture.
8. Heat the sunflower oil and butter in a flameproof casserole dish and fry the onion and garlic gently for 3-4 minutes until softened and browned.
9. Stir in the remaining ground cumin, coriander and green cardamom pods and cinnamon stick. Fry for one minute then add the diced peppers.
10. Add the rice, stirring well to coat the grains thoroughly in the spice mixture, and pour in the chicken stock.
11. Bring to the boil, then reduce the heat, cover the pan tightly and simmer for 8-10 minutes, or until the rice is tender and the stock has been absorbed.
12. Spoon the spicy rice into a bowl and serve immediately with the curry. You can also serve this with a generous dollop of natural (plain) yoghurt and some naan bread.
Photo from http://www.taste.com.au
25g/1oz/2 tbsp butter
657g stewig beef, cut into bite size cubes
1 onion, chopped
2 fresh green chillies, seeded and finely chopped
2.5cm/1in piece of root ginger, grated
2 garlic cloves, crushed
30ml/2 tbsp vegetable oil
7 green cardamom pods
15ml/1 tbsp Madras curry paste
10ml/2 tsp ground cumin
7.5ml ground corriander
150ml beef stock
salt
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower
1 cinnamon stick
300ml beef stock
For the rice
25g/1oz/2tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
1 small red pepper (bell) seeded and diced
1 small green pepper (bell) seeded and diced
1. Heat half the vegetable oil with half of the butter in a large, shallow pan. When it is hot, fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.
2. Heat the remaining vegetable oil and butter and fry the onion for about 3-4 minutes until it is softened and lightly browned.
3. Add 3 of the cardamom pods and fry for 1 minute, then stir in the chillies, ginger and garlic, and fry for 2 minutes more.
4. Stir in the curry paste, 5ml each of the ground cumin and coriander, then return the meat to the pan.
5. Stir in the stock. Season with salt, bring to the boil , then reduce the heat and simmer very gently for 1-1 1/2 hours until the meat is tender.
6. When the curry is almost ready, prepare the spicy rice. Put the basmati in a bowl and pour over enough boiling water to cover.
7. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lot its brittle texture.
8. Heat the sunflower oil and butter in a flameproof casserole dish and fry the onion and garlic gently for 3-4 minutes until softened and browned.
9. Stir in the remaining ground cumin, coriander and green cardamom pods and cinnamon stick. Fry for one minute then add the diced peppers.
10. Add the rice, stirring well to coat the grains thoroughly in the spice mixture, and pour in the chicken stock.
11. Bring to the boil, then reduce the heat, cover the pan tightly and simmer for 8-10 minutes, or until the rice is tender and the stock has been absorbed.
12. Spoon the spicy rice into a bowl and serve immediately with the curry. You can also serve this with a generous dollop of natural (plain) yoghurt and some naan bread.
Old-fashioned Treacle Cake
The treacle gives a rich colour and a deep flavour to this easy-to-make cake, which is perfect for a mid-morning snack with a cup of tea or coffee.
75g/3oz/6 tbsp butter, cut into small cubes
150g/5oz/1 cup mixed dried fruit
1 egg
15ml/1 tbsp black treacle (molasses)you could do this in a food processor
100ml milk
250g/9oz/2 cups self raising flour
2.5ml mixed (apple pie) spice
25g/1oz/2 tbsp caster sugar
1. Preheat the oven to 180C/350F/Gas 4. Butter a shallow 20-23cm/8-9in ovenproof flan dish or baking tin (pan).
2. Sift the flour and spice into a large mixing bowl. Add the butter and, with your fingers, rub it into the flour until the mixture resembles fine crumbles. Alternatively you could do this in a food processor. Stir in the sugar and mixed dried fruit.
3. Beat the egg and, with a small whisk or fork, stir in the treacle and then the milk. Stir the liquid into the flour to make a fairly stiff but moist consistency, adding a little extra milk if necessary.
4. Transfer the cake mixture to the prepared dish or tin with a spoon and level out the surface.
5. Bake the cake in the hot oven and cook for about 1 hour until it has risen, is firm to the touch and fully cooked through. To check if the cake is cooked, insert small skewer in the centre-it should come out free of sticky mixture.
6. Leave the cooked treacle cake to cool completely. Serve it, cut into wedges, straight from the dish.
Photo from http://celtnet-recipes.blogspot.co.uk/
75g/3oz/6 tbsp butter, cut into small cubes
150g/5oz/1 cup mixed dried fruit
1 egg
15ml/1 tbsp black treacle (molasses)you could do this in a food processor
100ml milk
250g/9oz/2 cups self raising flour
2.5ml mixed (apple pie) spice
25g/1oz/2 tbsp caster sugar
1. Preheat the oven to 180C/350F/Gas 4. Butter a shallow 20-23cm/8-9in ovenproof flan dish or baking tin (pan).
2. Sift the flour and spice into a large mixing bowl. Add the butter and, with your fingers, rub it into the flour until the mixture resembles fine crumbles. Alternatively you could do this in a food processor. Stir in the sugar and mixed dried fruit.
3. Beat the egg and, with a small whisk or fork, stir in the treacle and then the milk. Stir the liquid into the flour to make a fairly stiff but moist consistency, adding a little extra milk if necessary.
4. Transfer the cake mixture to the prepared dish or tin with a spoon and level out the surface.
5. Bake the cake in the hot oven and cook for about 1 hour until it has risen, is firm to the touch and fully cooked through. To check if the cake is cooked, insert small skewer in the centre-it should come out free of sticky mixture.
6. Leave the cooked treacle cake to cool completely. Serve it, cut into wedges, straight from the dish.
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