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Chinese Braising Steak with Ginger

Chinese Braising Steak with Ginger

This is the 55th in our “100 Asian Recipe” gig. Yay we’ve broken the back of this little challenge. A lot of the recipes we’ve done have been ‘Street Food’ style and very quick. But this bit of Braising Steak for a little over £2 needed a more ‘Home Style’ slow cook method.

Ingredients:-

500g of Braising Steak, cut into large cubes
1 Onion, roughly chopped
20g of Ginger, sliced
2 Cloves of Garlic, sliced
A small bunch of Coriander, only the stalks., chopped
2 Tsp of Chinese Five Spice
6 Star Anise
1 Tsp of Black Peppercorns
50g of Brown Sugar
100ml Soy Sauce (Gluten free for us)
2 Tbsp Tomato Puree
500ml of Beef Stock
3 Tbsp of Oil

Method:-

(1) Heat a little Oil in a large frying pan. Add the Beef and fry until browned.
(2) Remove from the pan and set aside.
(3) Add the Onion, Ginger, Garlic and Coriander stalks to a food processor and chop to a paste.
(4) Add the paste to the frying pan.
(5) Add a splash of water and fry until fragrant. Adding more water in the paste begins to stick.
(6) Stir in the Five Spice, Star Anise and whole Peppercorns.
(7) Cook over a low heat for five minutes then add the Sugar, Soy Sauce and Tomato Puree.
(8) Return the Beef and stir in the Stock.
(9) Add everything to an oven proof dish and cover.
(10) Place in a pre-heated oven at 160c and cook for 2 ½ hours until the Beef is tender.
(11) Remove the Beef and keep warm.
(12) Add the sauce back to the frying pan and boil until it has reduced and thickened.
(13) return the beef and stir well.

We served ours over boiled Rice garnished with fried Ginger battons and sliced Spring Onions.

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Bombay Chicken Pot Roast

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Category: Recipes

Bombay Chicken Pot Roast recipe, eat well on universal credit

This was supposed to be a medium Chicken, but I came across two Poussin adorned with yellow stickers. We really like them when we can get hold of them as there’s considerably more meat to cavity ratio. Also they are really tender and take on flavours well.

Ingredients for the Tikka Mix:-

1 Tbsp of Olive Oil
3 Cloved of Garlic, minced
1 Tsp of fresh grated Ginger
1 Tbsp of Garam Masala
Juice of ½ Lime
2 Tsp of Chilli Powder
2 Tsp of Ground Cumin
1 Tsp of Paprika
1 Tbp of dried Coriander
1 Tsp of Salt
1 Tsp of Turmeric
½ Tsp of Fenugreek
¼ Tsp of Cayenne Pepper
¼ Tsp of Black Pepper
1 Red Pepper, chopped

Main Ingredients:-

2 Poussin
2 Tbsp Tikka Mix
2 Tbsp of Yogurt
1 Onion, quartered
3 Cloves of Garlic, minced
A thumb nail sized bit of fresh Ginger, grated
2 Tbsp of Olive Oil
1 Tsp of Cumin
1 Tsp of Ground Coriander
1 Tin of chopped Tomatoes
300ml of Chicken Stock
200g of Potatoes, chopped
1 pack of Kalettes
100g of Spinach Leaves
Salt & Pepper to season

Method:-

(1) Mix the dry curry paste ingredients with the yogurt and rub all over the Chicken.
(2) Set aside in the fridge for 30 minutes or overnight.
(3) Blitz the Onion, Garlic and Ginger in a food processor to a chunky paste.
(4) Heat the Oil in a Dutch Oven or heavy based oven proof pan.
(5) Gently fry the paste for 5 minutes.
(6) Stir in the Cumin and Ground Coriander and cook for a further minute.
(7) Pour over the Stock and Tomatoes.
(8) Season with Salt & Pepper.
(9) Add the Potatoes, then out the Chicken on top.
(10) Roast uncovered for 20 minutes in a pre-heated oven at 200c.
(11) reduce the heat to 160c and baste the Chicken with the sauce.
(12) Cover and cook for 1 hour 20 minutes, or until the Chicken is cooked through.
(13) Transfer the Chicken to a plate and cover with foil.
(14) Add the greens to the sauce and simmer for 5 minutes.
(15) Add the Spinach and cook for a further 2 minutes.
(16) Return the Chicken to the pot and garnish with fresh Coriander leaves.
(17) Serve and enjoy.


 

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