Details

Written by Tony Carson

Category: Recipes

Created: 10 September 2021

• Takes a bit of time
• Sides
• Asian Recipes

It had to be done! We’re led to believe these are popular for kids to nibble on as portable snacks. We’re not sure we’ll ever do them again as there was a long process involved in the creation of, well, not a lot really!

Ingredients:-

Enough water to cover the Chicken Feet in a large pan
2 Tbsp of Shaoxing Wine
5 Slices of fresh Ginger
2 Tsp of Schezaun Peppercorns
2 Tbsp of Soy Sauce (Gluten free for us)
½ Tsp of Cayenne Pepper
½ Tsp of Smoked Paprika
½ Tsp of Garlic Powder
50g of Self Raising Flour (Gluten free for us)
50g of Rice Flour
Turmeric
2 Eggs, beaten
Salt & Pepper
Oil to fry

Method:-

(1) With a sharp knife cut the very ends of the toes off include the nail and then cut deeply into the palm.
(2) Marinade the Feet in ½ a Tbsp of Soy Sauce, Smoked Paprika, Cayenne Pepper, Garlic Powder and set side.
(3) Add water to a large pan and add the Shaoxing Wine, Gingers slices, Peppercorns.
(4) Bring to the boil and add the Chicken Feet.
(5) Reduce the heat and boil gently for an hour, stirring occasionally.
(6) Remove the Feet from the Stock allow to cool and then pop them in the fridge over night.
(7) Cool the Stock and reserve in the fridge.
(8) When you are nearly ready to eat make the dry flour mix with Self Raising Flour (Gluten free here), Rice Flour, Salt, Pepper and Turmeric.
(9) Dip the Feet in the beaten Egg and then in the dry Flour mix making sure they are evenly coated.
(10) Fry at 170c until they are golden brown.
(11) Drain over kitchen paper and serve as a side.

Remember to keep the Stock, it made an outstanding base for the Raman.

 

Details

Written by Tony Carson

Category: Recipes

Created: 10 September 2021

• Takes a bit of time
• Sides
• Asian Recipes

We’re very fortunate to have several large Asian supermarkets in York. Last Saturday we ventured into town to gather a few bits and bobs we couldn’t get at the smaller local Asian shop. So the next few recipes use a selection of more traditional ingredients.

Ingredients:-

300g of fresh Lotus Root
3 Tbsp of Spirit Vinegar
½ Tbsp of Salt

Sauce Ingredients:-

230ml of Water
10 Tbsp of Soy Sauce (Gluten free for us)
5 Tbsp of Honey
7 Tbsp of Sugar
Sesame Seeds to dress

Method:-

(1) Peel the Lotus Roof and cut into 1/4” slices.
(2) In a large pan cover the slices with water and add the Salt and Vinegar.
(3) Bring to the boil and slimmer for 10 minutes. Don’t worry about the pond smell, it soon dissipates!
(4) Drain and set aside.
(5) Mix the Sauce ingredients.
(6) In a large pan heat the Sauce and add the Lotus Root pieces.
(7) Bring to the boil while continuously stirring to prevent sticking.
(8) Reduce the heat and simmer for a further 20 minutes while continuously stirring. The Sauce will reduce to a thick syrup.
(9) Lift the Lotus Roof from the pan and spoon a little of the Sauce over them.
(10) Chill in the fridge until ready to serve.
(11) Garnish with Sesame Seeds and serve as a side.

These were a little too sweet for us, but we tend to prefer savoury dishes. The texture was really good though.

Details

Written by Tony Carson

Category: Recipes

Created: 08 September 2021

• Takes a bit of time
• Pork Hock
• Asian Recipes
• Air Fryer Recipes

To be fair this would probably have worked better in the oven as it was a bit of a tight fit in our Air Fryer.

Ingredients:-

1 Whole Pata (Pork Hock)
3 Bay Leaves
4 Star Anise
1 Onion, cut into wedges
3 Cloves of Garlic, minced
2 Tbsp of distilled Vinegar
1 Tbsp of Whole Black Peppercorns
3 Tbsp of Oil
Salt & Pepper

Method:-

(1) Combine the Pork Hock, Bay Leaves, Star Anise, Peppercorns, Onion and |Salt in a large pan.
(2) Add water until the Hock is covered.
(3) Cover and bring to the boil.
(4) Lower the heat and simmer for an hour, or until the Pork is tender.
(5) Remove the Pork from the pan and allow to cool.
(6) Rub Vinegar over the outside of the skin and then rub in the Salt and Pepper.
(7) Allow to air dry for 6 hours in a cool ventilated area.
(8) Rub Oil over the outside of the Pork.
(9) Cook in the Air Fryer at 230c for 15 minutes.
(10) Reduce the heat to 170c and cook for a further 10 minutes.

We served ours on a bed for Rice Noodles with crispy Kale and Seaweed.
 

Details

Written by Tony Carson

Category: Recipes

Created: 08 September 2021

• Quick and Easy
• Sea Food
• Gluten Free
• Asian Recipes

Yes – Yes it’s yet another Asian recipe. We’re with sight of our target of “100 Asian recipes” now. We’ll probably be moaning that British food is boring before you know it…..

Ingredients:-

12 King Prawns
½ A Red Pepper
½ A Green Pepper
3 Cloves of Garlic, minced
1 Tbsp of minced fresh Ginger
2 Tbsp of Peanuts
1 Onion, diced
3 Tbsp of Honey
4 Tbsp of Soy Sauce (Gluten free here)
¼ Tsp of Szechaun Pepper Corns
½ Tsp of Salt
2 Tsp of Cornflour
3 Tbsp of Rice Wine Vinegar
2 Tsp of Sesame Oil
1 Tbsp of Oil
8 Dried Chillies
5 Tbsp of Water
2 Spring Onions, White part chopped, Greens sliced
1 Egg White
¼ Tsp of White Pepper

Method:-

(1) Season the Prawns with Salt and Pepper.
(2) Coat with Egg White then coat in Cornflour.
(3) Fry until pink and then set aside.
(4) Heat the Oil in a Wok and toast the Szechaun Pepper Corns over a low heat for 2 minutes.
(5) Discard the Pepper Corns.
(6) Saute the Garlic, Ginger, Dried Chillies and the white part of the Spring Onions until aromatic.
(7) Add the Onions and gently fry until translucent.
(8) Add the Peppers and continue to stir-fry for a further minute.
(9) Add the Kung Pao Sauce which consists of Soy Sauce, Rice Wine Vinegar, Sesame Oil, Honey and White Pepper.
(10) Mix well and allow to simmer for 2 minutes.
(11) Mix the Cornflour and water in a cup.
(12) Add the Prawns to the Sauce then add the Cornflour and water mixture.
(13) Stir gently until the sauce thickens.
(14) Add some of the greens from the Spring Onions and some of the Peanuts.

We served ours on a bed of boiled Rice, dressed with the remaining Spring Onions and Peanuts. With the addition of a few Prawn Crackers this was a very tasty quick dish.