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Bun Tom Heo Nuong

(Vietnamese Shrimps with Rice Vermicelli)

This is essentially a room temperature (Ambient) Noodle dish with fried sea monsters over the top. Sounds dreadful? Not it was as far from dreadful as you can get! We used Atlantic Shrimps (3 for 1 offer, you know!) Which are similar to King Prawns but have a sweeter underlying taste.

Ingredients for the Shrimp marinade:-
 

Atlantic Prawns
1 Tsp of Fish Sauce
A few good grinds of Black Pepper
a Pinch of Turmeric


Ingredients for the Noodle Salad:-

Rice Vermicelli
3 Lettuce leaves, thinly cut
½ a Cucumber, thinly sliced
1/ a bag of Bean Sprouts
1 Carrot, finely sliced
Coriander, finely chopped
Mint leaves, roughly chopped
1 Tsp of dried Basil
3 Tbsp of Peanuts, roughly chopped

Ingredients for the Nuoc Cham (Dipping Sauce):-

¼ cup of Fish Sauce
½ Tsp of Garlic Powder
½ a cup of Warm Water
A dish of Chilli Sauce
50g of Sugar
Juice of a Lime

Method:-

(1) Mix the marinade ingredients and pop the Shrimps in it and place in the fridge.
(2) Cook the Rice Vermicelli according to the instructions on the pack.
(3) Rinse the Noodles with cold water, drain and set aside.
(4) Prepare the vegetables.
(5) For the dipping sauce add the Sugar to warm water to dissolve and then stir in the additional ingredients.
(6) Fry the Shrimps in their marinade until cooked and pink.
(7) Place the Lettuce, Coriander, Mint and Basil in your serving bowls.
(8) Top with the Noodles, Carrots, Cucumber, Bean Sprouts.
(9) Add the fried Shrimps.
(10) Pour over the dipping sauce and garnish with the chopped Peanuts.

We served ours with a soft centred Tokneneng each (Recipe here - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng) This flavour combination had a real wow factor!

 

Hoisin Style whole Duck recipe

A whole Duck is clearly a budget buster for us. But this had been dropped and the packaging was split. So £2.49 with the dreaded Yellow Sticker saw me skipping home. OK perhaps not actually skipping……

We made a Plum and Ginger Chutney a few months ago which has been sat in the cupboard and made a good foundation for the Hoisin style sauce. ( http://www.eatwellonuc.org.uk/index.php/recipes/336-plum-ginger-chutney )

Obviously you can but ‘Real’ Hoisin Sauce!

The original Chutney had the following ingredients:-

1 Hand of Ginger
1Kg  of Plums
2 large cloves of Garlic
A handful of fresh Coriander, chopped
2 Red Onions, chopped
6 Birds Eye Chillies
1 bunch of fries Chives
1 tsp Turmeric
White distilled Vinegar
4 tbst Sugar
Salt
Oil

Sue added the following:-

Five Spice
Star Anise
Soy Sauce
Honey
Black Bean Sauce

Method:-

(1) In a pan heat all the sauce ingredients.
(2) Allow to cool and then pasty half of the sauce over the Duck and place in the fridge covered for a few hours.
(3) Heat the oven to 160c.
(4) Cover the Duck in foil and cook for an hour covered.
(5) Remove the foil and spoon the sauce over the Duck and cook for a further 30 to 40 minutes.
(6) Reheat the remaining sauce in a pan and add the cooking juices from the Duck.
(7) Portion and serve the Duck and point the sauce from the pan over.

Served with stir-fried vegetables, boiled Rice and fried Pak Choi this was really good and actually under budget!
 

Korean Fried Chicken recipe

I happened across a box of Chicken Drummers in the Yellow Sticker fridge, which seemed like likely candidates for an Asian recipe....

Ingredients for the Chicken:-

2 Chicken drummers per serving, soaked in Buttermilk
2 Eggs, beaten
1 Tsp of Rock Salt
½ Tsp of Ground Black Pepper
½ Tsp of Baking Powder
½ Tsp of Garlic Powder
1 Tbsp of Ginger Powder
70g of Cornflour
Oil for frying

Method:-

(1) Remove the Chicken from the Buttermilk.
(2) Mix all the dry ingredients with the Cornflour.
(3) Dunk the Chicken pieces individually in the Cornflour mixture.
(4) Coat in the Egg wash and then coat in the Cornflour mixture again.
(5) Fry in a deep fat fryer until they are cooked through and golden brown.
(6) Drain on kitchen paper.
(7) Serve with the Sauce drizzled over the top.

Ingredients for the Sauce:-

3 Tbsp of Butter / Margarine
5 Red Dried Chillies
1 Tbsp of fresh Ginger, minced
3 Cloves of Garlic, minced
2 Tsp of White Misu
2 Tbsp of Chilli Sauce
2 Tbsp of Tomato Ketchup
1 Tbsp of Rice Vinegar
1 Tbsp of (Gluten free) Soy Sauce
60 Ml of clear runny Honey

Method:-

(1) In a pan melt the Butter / Margarine.
(2) Add all the other ingredients.
(3) Lower the heat and simmer until the sauce has thickened.

We served ours on a bed of boiled Rice Noodles, garnished with a sprinkling of Peanuts, Sesame Seeds and sliced Spring Onions.

Chorizo & King Prawn Pizza recipe

We had half a stick of Chorizo in the fridge, a tub of cubed Yellow Sticker Cheese at 20p and a bit of time on our hands. So we made another version of Pizza in a giant Gluten free Yorkshire pudding.

It’s a favourite ‘go-to’ recipe here for clearing bits and bobs from the fridge. Basically if you have a Tomato base sauce and some Cheese you can throw all sorts of wonders between them. It’s never failed us yet!

For the base:-

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper

Method:-

(1) Pre-heat the oven to 220c, add oil or lard to a large tray and place in the oven.
(2) Whisk all the ingredients for the batter several time to get as much air into it as possible.
(3) When the oil / lard is smoking quickly pour your batter mix in and return to the oven.
(4) Reduce the heat to 180c.
(6) Cook for 30 to 35 minutes until the Yorkshire Pudding has risen and is lightly browned. Don’t over cook at you will be returning to the the oven to melt the Cheese.
(7) Add the Tomato Base sauce and then your filling ingredients.
(8) Add grated Cheese to the top and return to the oven until the Cheese has malted and is starting to brown slightly.

These things are huge. But the remaining half made great snacks for the following day. OK to be fair this actually fed both of us for two days!

Hoisin Duck Breasts

It’s not often that we get to eat Duck. But these breast were looking a little lonely in the Yellow Sticker fridge priced at £2.45. It would have been as shame to extend there misery.

Ingredients:-

2 Duck Breasts
2 Tbsp of Soy Sauce
2 Tbsp of Hoisin Sauce (Black Bean Paste)
1 Tbsp of Wine Wine Vinegar
1 Red Chilli, sliced
2 Star Anise
2 Cloves of Garlic, minced
1 thumb of Ginger, minced
½ Tsp of Five Spice
2 Tbsp of Brown Sugar
Oil to fry

To garnish:-

Spring Onions, sliced
Sesame Seeds

Method:-

(1) Place the Duck breasts skin side up in a casserole dish.
(2) Combine all the marinade ingredients and pour over the Duck, making sure the meat is well coated.
(3) Allow to marinade in the fridge for a least 2 hours.
(4) Preheat the oven to 160c.
(5) Cover the casserole dish in foil and bake for 25 minutes.
(6) Remove the Duck from the dish and simmer the juices for 3 to 4 minutes to thicken.
(7) In a frying pan add a little Oil and on a high heat crisp the skin on the breasts for a minute or so.
(8) Garnish with the Spring Onions and Sesame Seeds

We already had the Black Bean Paste we made for a previous dish (Recipe Here) We Served ours on a bed of Rice Noodles and accompanied by fried Pak Choi.

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