Details

Written by Tony Carson

Category: Recipes

Created: 04 September 2021

• Quick and Easy
• Sides
• Asian Recipes

These little spuds pack a punch and are a great side for Asian dishes.

Ingredients:-

Small Potatoes, diced into bite sized pieces
1 Tsp of Sesame Oil
2 Tbsp of Olive Oil
2 Tbsp of Soy Sauce (Gluten free in our case)
1 Tsp of Garlic Powder
1 Tsp of Cayenne Pepper
1 Tsp of Ground Cumin
1 Tsp of Chilli Powder

Method:-

(1) Mix the ingredients for the marinade.
(2) Toss the Potatoes in the marinade ensuring that they are evenly coated.
(3) Spread the Potatoes over a baking tray and roast at 180c for 30 to 35 minutes.

Details

Written by Tony Carson

Category: Recipes

Created: 03 September 2021

• Takes a bit of time
• Sea Food
• Asian Recipes

Well realistically all we can say is WOW! Sue was sceptical about this recipe. But it really was superb! I blagged a whole Octopus from the fish counter at the local Supermarket for £2.43 so although the ingredients sound like you’re reading War and Peace, we probably shoehorned this into budget, or thereabouts. We’ve built up quite a comprehensive store of Asian spices and sauces so a teaspoon here and a tablespoon there really don’t cost us much on a day to day basis.

Ingredients:-

100g of Plain Flour (Gluten free in our case)
½ Tsp of Baking Powder
3 Eggs lightly beaten
100ml of cooled Fish Stock
1 medium Potato, peeled and grated
¼ of a White Cabbage, finely sliced
1 Spring Onion, finely sliced
A thumb of fresh Ginger, grated
1 Tsp of Soy Sauce
1 Tsp of Shaoxing Wine
200g of mixed Sea Food (We used an Octopus, King Prawns and Scallops which we already had in the freezer from the local Chinese supermarket)
Oil to fry
Salt & Pepper

Our recipe for the Tonkatsu Sauce is here

Additional Garnish ingredients:-

1 Tbsp of Japanese Mayo
Powdered Seaweed (Laver ground with Salt)
Tempura Batter scraps
Spring Onions, sliced

Method:-

(1) Combine the Flour, Baking Powder, Eggs and grated Potato. Squeeze out and liquid for the Potato before adding.
(2) Season with Salt and Pepper.
(3) Cover and allow to rest in the fridge for 2 hours or more.
(4)  Make up the  Tonkatsu Sauce and set aside.
(5) Pre cook the seafood ingredients in a little Oil until lightly done and set aside to drain on kitchen paper.
(6) Remove the batter (Step 1) from the fridge and add the Cabbage Spring Onions, Ginger, Soy Sauce, Shaoxing Wine and cooled Seafood.
(7) Stir well to combine.
(8) Heat a little Oil in a large frying pan over a medium heat.
(9) Pour in the mixture and fry for 3 to 5 minutes.
(10) Flip over and cook for a further 3 to 5 minutes.
(11) Slide onto a large serving plate and garnish with the sauce and garnishes.

Dressing your own Octopus, other shellfish etc. might not be your cup of tea. But a decent Fishmonger or even the guys at the supermarket will generally be more than willing to help. The inner child in me likes messing with it’s food however!


 

Details

Written by Tony Carson

Category: Recipes

Created: 31 August 2021

• Takes a bit of time
• Duck Breasts
• Gluten Free
• Asian Recipes

Technically this was over budget as the Duck was £5 although it was on special offer. But we’ll get a second meal out of the leftovers. This is one of those recipes that you might never have the time to try at home. But it was Bank Holiday Monday and we enjoy pottering in the kitchen together. Also it was an excuse to mangle a wire coat hanger to create a pivoting Duck Hanging. Which will live in our utensil draw and probably give us a chuckle further down the line.

Ingredients:-

1 Whole Duck
3 Tbsp of Honey
4 Tbsp of Shaoxing Wine
2 Tbsp of Spirit Vinegar
3 Thumbs of unpeeled Ginger
3 Tbsp of Cornflour
3 Tbsp of Chinese 5 Spice
4 Tbsp of Soy Sauce (Gluten free for us)
2l Litres of Water

Method:-

(1) If your Duck is frozen thaw it overnight in the fridge.
(2) Remove any excess skin from the tail area.
(3) In a very large pan bring the Water to the boil, adding the Ginger, Vinegar, Soy Sauce, Shaoxing Wine and Honey. Stir to dissolve.
(4) Mix the Cornflour with a little water and add to the mixture in the pan.
(5) Dunk the Duck in the heated mixture and spoon the mixture over the Duck. Make sure the Duck is fully immersed and that the fat under the skin is rendered.
(6) Repeat the process for a further couple of minutes.
(7) Hang the Duck in a cool place with a fan directed at it.
(8) Place a pan underneath the Duck to catch any dripping.
(9) Rotate the Duck occasionally. It will take about 5 hours for the skin to become taught.
(10) Rub the entire skin with 5 Spice.
(11) Pre heat the over to 190c and place the \Duck on a roasting rack on the middle shelf.
(12)  On the bottom shelf on the over place a deep roasting tray full of water. This effectively steams the Duck, keeping the meat moist.
(13) Roast the Duck for 1 hour, rotating 2 to 3 times.
(14) Cook until tender. 175C if you have a probe.

We served ours with lots of salad, Asian dips and Gluten free wraps to replace the Wonton Wraps.

 

Details

Written by Tony Carson

Category: Recipes

Created: 28 August 2021

• Takes a bit of time
• Beef Mince
• Pork Mince
• Gluten Free
• Asian Recipes

I’m ashamed to say that I had very little input in the creation of this dish. I was working, sorry Sue. It took Sue most of the day as some of the ingredients are not available without Gluten. So she made them from scratch.

Ingredients - Gluten free Japanese Cake Flour mix:-

35g of Rice Flour
35g of Tapioca Flour
70g of Potato Starch
200g of Brown Rice Flour
1 Tsp of Xanthan Gum

Bun Ingredients:-

150g of Gluten free Bread Flour
75g of Gluten free Japanese Cake Flour (See above)
18g (2 Tbsp) of Sugar
2/3 Tsp of Salt
2/3 Tsp of Yeast
110g of lukewarm Milk
1 Egg, beaten
15g of Margarine

Filling Ingredients:-

300g of minced Beef or Pork
1 Onion, finely chopping
1 Red Chilli, sliced and de-seeded
½ Tsp of Cumin Seeds
1 Tbsp of Corn Flour
Oil to fry

Curry Sauce Ingredients:-

2 Tbsp of Curry Powder
1 Tsp of Garam Masala
2 Tbsp of Tomato Sauce
2 Tbsp of Worcestershire Sauce
2 Clove of Garlic, minced
1 Thumb of Ginger, minced
1 Chicken Stock Cube
300ml of Water
½ Tsp of Salt
Oil
Gluten free Breadcrumbs - for the coating

Filling Method:-

(1) Combine all the Curry sauce ingredients in a bowl and set aside.
(2) Heat a little Oil in a frying pan and fry the Cumin seeds and Chilli until fragrant.
(3) Add the Onion and fry over a low heat until softened.
(4) Remove from the pan and set aside.
(5) Add the Mince meat and fry whilst stirring until browned.
(6) Add back the fried Onions and also the Curry sauce mix.
(7) Cook on a medium heat for 5 minutes while stirring.
(8) Turn down the heat and add the Corn Flour mixed with a little water and stir in.
(9) Cook over a low heat for a further 5 minutes until the sauce thickens.
(10) Remove from the heat and allow to cool.

Building your Buns:-

(1) In a large bowl mix the Plain Bread Flour, Cake Flour, Salt and Sugar.
(2) Add the Yeast and pour in the warm Milk.
(3) Combine until you have a rough dough ball.
(4) Add the Margarine and knead until everything is combined.
(5) Place on a floured surface and knead until the dough is smooth in texture.
(6) Return to the bowl and cover with cling film.
(7) Leave in a warm place to prove, until it has doubled in size.
(8) Knead the dough again on a floured surface and then divide into 8 even pieces.
(9) Roll each portion into a ball in your hands.
(10) Allow to rest for 10 minutes.
(11) On a floured surface roll each ball out to about 6mm thick.
(12) Line a tray with Parchment.
(13) Fill each Bun with the cooled filling and seal well so the filling can’t escape.
(14) Form into thick sausage shapes.
(15) Heat a fryer to 160c.
(16) Dip each Bun in the beaten Egg and then roll in the Breadcrumbs until evenly coated.
(17) Fry each Bun individually for 2 to 4 minutes until golden brown and drain on kitchen paper.

Serve with a little stir fry and some dipping sauces of your choice. It’s a very long recipe, but they were really good.