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Asian style Devilled Lime & Ginger Kidney
OK so Pork Kidney is not traditional for this dish, but they were ‘Yellow Sticker’ at 62p. The Mushrooms were also ‘Yellow Sticker’ at 32p, so all in all this recipe was well under budget and if I do say it myself, Restaurant quality….
Ingredients:-
400g of Pork Kidney, cut into small pieces
4 Mushrooms, finely diced
2 Shallots, finely diced
2 Clove of Garlic, minced
1 Tsp of fresh Ginger, minced
1 Tsp of dried Oregano
1 Tsp of dried Thyme
60ml of water
15ml of Greek style Yogurt
The juice of 1 Lime
1 Tsp of Lime zest
1 Tbsp of Cornflour
Salt & Pepper
Oil to fry
Method:-
(1) Cut and rinse the Kidneys.
(2) Coat in Cornflour and set aside covered.
(3) In a frying pan with a little Oil saute the Onions, Garlic, Mushrooms, Ginger, Oregano, Thyme, with a seasoning of Salt and Pepper until the Onion is translucent.
(4) Remove this mixture and cover.
(5) In the same pan add the cut Kidneys and saute until the juices run clear.
(6) Remove from the pan and set aside.
(7) Add the Onion mixture back to the pan and stir in the Greek Yogurt, Lime Juice & Zest and stir well.
(8) Continue to stir continuously until the sauce begins to thicken.
(9) Add everything back to the pan and stir to combine until heated through.
We’d been joking about an All Day Breakfast, so we served ours with Tokneneng and crispy bacon, with a Pea shoot garnish over a ramekin of boiled Rice. Looks dreadfully fancy, but cost us very little!
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- Details
- Written by Tony Carson
- Category: Recipes
Ingredients for the BBQ Chicken marinade:-
500g of Boneless Chicken Thighs
3 cloves og Garlic, minces
1 Tbsp of Sugar
1 Tsp of ground White Pepper
1 Tbsp of Fish Sauce
Juice of 1 Lime
Method:-
(1) Cut the Chicken into bite sized pieces.
(2) Place in a large bowl.
(3) Add the marinade and stir to coat.
(4) Allow to marinade for at least 2 hours.
(5) Thread the Chicken onto skewers and place in the fridge until needed.
(6) When you are ready to assemble your dish cook the Chicken on a griddle pan until caramelised and cooked through.
(7) Set aside until you are ready to build your plates.
Ingredients for the Nasi Goreing Paste:-
2 Tbsp of Oil
4 Cloves of Garlic, minced
50g of Shallots, chopped
25g Sesame Paste
2 Chillies ,sliced
1 Tsp of Shrimp Paste
Salt to season
Method:-
(1) Place all the ingredients in a food processor and blend to a paste.
Ingredients for the Nasi Goreing:-
200g of Long grained Rice
2 Shallots, finely sliced
2 Eggs
1 Tbsp of Tomato Puree
1 Tbsp of Soy Sauce (Gluten free for us)
½ a Cucumber, sliced and de seeded
6 Spring Onions, sliced Oil to fry
Salt & Pepper to season
1 Tbsp of Kepac Manis ( Gluten free Soy Sauce, Brown Sauce, Rice Flour & Water)
Method:-
(1) Cook the Rice until it is tender, drain, rinse with boiling water and set aside to cool.
(2) Heat Oil in a large frying pan or Wok and add the Shallots – fry until golden and crispy.
(3) Remove and set aside on kitchen paper to drain.
(4) Beat the Egg, season with Salt & Pepper.
(5) In a smaller frying pan heat Oil over a medium heat and add 1/3 of the Egg and fry until it has set.
(6) Flip over and cook until fully set.
(7) Removed and roll up tightly.
(8) Repeat steps (5) to (7) three more times.
(9) Thinly slice the cooked Egg into strips.
(10) Heat a large frying pan or Wok over a high heat and add Oil.
(11) Add the Nasi Goreing Paste and fry for 1 to 2 minutes.
(12) Add the Tomato Puree and cook for a further few seconds.
(13) Add the Rice and fry until heated through.
(14) Add the BBQed Chicken, crispy fried Shallots and strips of Omelette and stir for a minute gently.
(15) Add the Soy Sauce, Cucumber and most of the Spring Onion, tossing to combine.
(16) Serve garnished with the remaining Spring Onion.
This was not a ‘pretty’ dish, but the flavours were outstanding.
- Details
- Written by Tony Carson
- Category: Recipes
Ingredients:-
½ Onion,finely diced
3 Cloves of Garlic, diced
50g of trimmed Green Beans
60ml of Rice Wine or Shaoxing Wine
` Tbsp of Oyster Sauce
1 Tbsp of Soy Sauce (Gluten free for us)
½ Tsp of Ground Ginger
Oil to fry
Sesame Seeds to garnish
Method:-
(1) Heat the Oil in a large frying pan or Wok and fry the Onions & Garlic until softened.
(2) Add the Green Beans and stir to coat.
(3) Once the Beans have softened slightly add the Wine and stir well.
(4) Add the Oyster Sauce, Soy Sauce and Ground Ginger.
(5) Allow to simmer for 2 minutes.
(6) Garnish with Sesame Seeds and server as a side.
A tasty side to add a bit of colour to rice based Chinese dishes.
- Details
- Written by Tony Carson
- Category: Recipes
“An indulgent Peking lamb recipe. This delicious braised lamb dish, inspired by the flavours of Beijing, is beautiful served with vegetables and sticky rice.” If Ken Hom says so, it has to be worth a shot?
Ingredients:-
A Shoulder of lamb, Cubed
2 Spring onions, sliced
2 Slices of fresh ginger
1 tbsp of Oil
1 small Onion, finely chopped
Ingredients for the Braising Stock:-
900ml of Chicken Stock
2 Star Anise
50g of Rock Sugar
3 tbsp of Soy Sauce (Gluten free for us)
3 tbsp of Shaoxing Wine
1 Cinnamon stick
2 tbsp of Sesame Paste
2 tbsp of Hoisin Sauce (Gluten free for us)
Method:-
(1) Blanch the lamb by plunging it into boiling water for 5 minutes. Remove the meat and discard the water.
(2) Heat a wok or a large frying pan over a high heat. Add the oil, and when it is very hot and slightly smoking, add the pieces of lamb and stir-fry them until they are brown.
(3) Add the spring onions, ginger and onion to the pan and continue to stir-fry for 5 minutes.
(4) Transfer this mixture to a large casserole dish and add the braising sauce ingredients.
(5) Bring the liquid to the boil, skim off any fat from the surface and turn the heat down to 120c.
(6) Cover and braise for 1½ hours, or until the lamb is tender.
(7) To server drizzle with sauce from the casserole dish.
We served ours with pan seared Pak Choy and Five Spice Potatoes, garnished with sliced Spring Onions.
- Details
- Written by Tony Carson
- Category: Recipes
“Moo shu pork is a dish originating from China in the late 1960s, and has since become a staple of Chinese-American cuisine. Traditionally, moo shu pork consists of sliced pork, cucumber, and scrambled eggs, stir fried together in sesame or peanut oil with mushrooms.” OK, sounded good to us….
Ingredients for the marinade:-
225g of lean Pork, thinly sliced
1 Tbsp of Soy Sauce (Gluten free for us)
1 Tsp of Shaoxing Wine
1 Tsp of Cornflour
½ Tsp of Sesame Oil
½ Tsp of fresh Ginger, minced
2 Tbsp of Oil
Main Ingredients:-
3 Eggs, beaten
1 Tsp of Shaoxing Wine
¼ Tsp od Salt
2 Spring Onions, chopped
1 Cucumber, de-seeded and chopped
35g of Wood Ear Mushrooms, soaked over night
1 Tbsp Soy Sauce (Gluten free for us)
1 Tbsp of Oyster Sauce
2 Tbsp of Water
Salt and Pepper to season
Oil to fry
Method:-
(1) Mix the marinade ingredients and add the Pork.
(2) Set aside for 30 minutes.
(3) Whisk together the Egg, Shaoxing Wine and Salt
(4) Heat a little Oil over a high heat in a Wok or large frying pan.
(5) Add the Eggs and quickly scramble.
(6) Remove from the pan and set aside to drain.
(7) Add a little extra Oil and reheat the wok over a high heat.
(8) Add the Pork and sear until lightly browned on all sides.
(9) Add the Spring Onions and stir in.
(10) Next add the Cucumber and Wood Ear Mushrooms and stir in.
(11) Add the Shaoxing Wine, Soy Sauce, Oyster Sauce and water.
(12) Stir for a further minute and then add the scrambled Egg.
(13) Season with Salt & Pepper to taste and serve.
We would not usually think to add Cucumber to a cooked dish, but this really worked. There’s a small Chinese store just down the road which is great for things like the dried Wood Ear Mushrooms.
- Details
- Written by Tony Carson
- Category: Recipes
We fancied a break from the Asian recipes, so we went to India for a change. Pretty close geographically, but quite a difference in the spice profile.
Ingredients:-
2 Uncooked Chicken Breasts, cubed
100ml Lactose free Milk
2 Tbsp Margarine, melted
1/ Tsp of Cumin powder
½ Tsp of Coriander powder
½ Tsp of Chilli powder
½ Tsp of Turmeric
½ a Lime, juiced
½ a Lemon, juiced
2 Tbsp of Tomato Puree
½ Tsp of Garam Masala
20ml of Oil
Salt & White Pepper to season
Method:-
(1) Season the Chicken with Salt & Pepper.
(2) Add the Milk to a bowl and then add the Lemn and Lime juice. Stir in and let it rest for 10 minutes.
(3) Add all the remaining ingredients and combine.
(4) Pour the mixture over the Chicken and coat fully.
(5) Place in the fridge for 4 to 5 hours, preferably over night.
(6) Preheat the oven to 180c.
(7) Place the Chicken on a baking tray and cook for 20 to 25 minutes until fully cooked through.
We served ours with boiled Rice, home brewed Onion Bhaji, a Cucumber salad and popadoms.
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