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Seafood Pasta

Seafood Pasta

We’ve had very modest meats over the Christmas period so we allowed ourselves a bit of a budget breaking treat for New Years Day. The Pasta is actually Rice Noodles, from the Chinese Supermarket, but we won’t tell if you don’t!

Ingredients:-

1 Red Pepper – Char grilled under the grill,  skinned and chopped
A handful of fresh Parsley, roughly chopped
1 Red Chilli, chopped
2 Cloves of Garlic, mincedIngredients:-
Mixed Seafood (Prawns, Mussels and White Clams in ours)
Chorizo, thinly cubed
Chickpeas, soaked oven night and then boiled
The juice and zest of a Lemon
1 Lemon quartered, to garnish
Mushrooms, finely sliced
Olive Oil
1 medium Onion, finely sliced
2 Spring Onions, chopped
Rice Noodles

Method:-

(1) Fry the Onion and Garlic to soften.Method:-
(2) Boil your Seafood two pans of water. One for the Seafood and one for the Noodles.
(3) Add the Chilli, Chorizo and Chickpeas and fry for a minute or two.
(4) Add the Seafood to a pan of boiling water and allow the water to return to the boil for a minute.
(5) In the frying pan add the Red Pepper, half of the Spring Onion and Mushroom.
(6) Add the Noodles to the remaining pan of boiling water and allow to soften. Remove and drain.
(7) Drain your Seafood and stir into the frying pan (Or Wog) if you have one.
(8) Plate the Noodles in a sort of nest style.
(9) Add the Seafood etc. and a good amount od cooking juices.
(10) Squeeze the Lemon over the top and dress with the Lemon zest, Parsley and remaining Spring Onions.
(11) Garnish with a Lemon quarter.

Seafood and Chorizo work really well together and considering that this was quite a sizeable portion we both polished it off last night!

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Thai Drunken Noodles

There’s actually no Alcohol involved in this recipe. The name apparently is due to the fact that they are easy street food to snack on during a night our, or alternatively a good hangover cure. We’ll take their word for that. But they’re very tasty.

Ingredients:-

4 Chicken thighs, de-boned and chopped
3 Cloves of Garlic, minced
2 Tbsp of Sugar or Honey
2 Tsp of Rice Wine Vinagar
3 Tbsp of Fish Sauce. Plus 2 Tsp for the marinade
1 Tbsp of Soy Sauce
1 Onion, sliced
1 Red Pepper, sliced
1 Red Chilli, sliced
A handful of Thai Basil, chopped
2 Spring Onions, sliced
2 Tbsp of Oyster Sauce
200g / A third of a packet of Rice Noodles
2 Carrots, batoned
6 Mushrooms, sliced
½ Tsp of ground Black Pepper
Oil to fry

Method:-

(1) Make up the sauce in a bowl using the Rice Wine Vinegar, Fish Sauce, Oyster Sauce, Soy Sauce and Honey. Stir well.
(2) Season the Chicken with Black Pepper and marinade in Fish Sauce for at least 20 minutes.
(3) Fry the Garlic and Chilli in Oil until fragrant then add the Onion.
(4) Add the Chicken and fry for 5 minutes.
(5) While the Chicken is cooking boil the noodles according to the packet and then rinse in cold water. Set aside.
(6) Add the Peppers, Spring Onions, Mushroom and Carrots.
(7) Fry for a further 2 minutes.
(8) Add the sauce mix and simmer for 5 minutes.
(9) Add the cooked noodles and gently combine.
(10) Add the Thai Basil and stir in until wilted.

We added a bit of home grown Basil and additional Spring Onions as a garnish.

 

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Asian Style Pan Roasted Pork Chops

Our “100 Asian Recipes” challenge is getting, well a bit challenging as we close in on the finishing line. Sue has a note book full of recipes and we’re sort of relying on the Yellow Sticker fridge to point us in the right direction. These nice thick Pork Chops were a good call. Cheers Yasmin the Yellow Sticker fridge!!!

Ingredients:-

4 Thick Pork Chops
Oil to fry

Ingredients for the marinade:-

3 Cloves of Garlic, minced
3 Tsp of Ginger, minced
3 Tbsp of Honey
2 Tbsp of Black Bean paste
2 Tbsp of Soy Sauce
2 Tbsp of Rice Vinegar
2 Tbsp of Shaoxing Wine
1 Tbsp of Sesame Oil
3 Tbsp of Fish Sauce
2 Tbsp of Chilli Paste

Garnish:-

Spring Onion, sliced
Coriander
Sesame Seeds

Method:-

(1) Make up the marinade in a large bowl.
(2) add the chops to half of the marinade, making sure they a completely covered.
(3) pop in the fridge for at least 2 hours.
(4) Reserve the remained marinade.
(5) Fry the chops in a little Oil over a low heat for three minutes per side.
(6) Place in the oven at 160c for ten minutes.
(7) Heat the remaining marinade and reduce.
(8) Pour the reduced marinade over your chops and serve.

We pan fried a lonely Pak Choy which was loitering in the bottom of the fridge, together with a little boiled Rice as sides.

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Japanese Karaage fried Chicken Bao Bun Burger

OK this is a bit of a mishmash of several recipes. But that’s how we roll here…. The Bao Bun recipe is here, it was my turn to make this and I added ½ Teaspoon of Turmeric to the ingredients to give a slightly more ‘ Brioche Bun‘ Colour. Well actually they turned on a slightly odd yellow shade, but they tasted fine.

Ingredients for the Japanese style Mayo:-

Mayonnaise
Dijon Mustard
White Pepper
Salt
Rice Wine Vinegar

Method:-

(1) Simply mix together.

Ingredients for the Karaage fried Chicken:-

Boneless Chicken Thighs
225g of plain Flour (Gluten free works fine)
75g of Cornflour
2 Eggs, beaten
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Shaoxing Wine
2 Tsp of minced Garlic
2 Tsp of minced Ginger
2 Tsp of Sesame Oil
Salt & White Pepper
2 Tbsp of Japanese style Mayo

Method:-

(1) Mix the Soy Sauce, Shaoxing Wine, Garlic, Ginger, Sesame Oil and Japanese style Mayo into a paste.
(2) Marinade the Chicken thighs in the fridge for 30 minutes or longer.
(3) Combine the plain Flour, Cornflour Salt & White Pepper.
(4) Dunk each piece of Chicken in the beaten egg and then dredge in the seasoned Flour.
(5) Fry individually until the coating is lightly browned at 160c.
(6) Drain on kitchen paper and allow to cool.
(7) Re-fry at 180c to brown what you are ready to assemble your burgers.

For the burgers we cut the Bao Buns in half and browned the cut sides in a lightly oiled pan. Spread Japanese style Mayo on both top and bottom and dressed the bottom slice with a little green salad.

 

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Braised Rib Bao Buns

Traditionally these would have both Wheat Flour and Milk as part of the ingredients list. So making them both Gluten and Lactose free sounded like a challenged. Sue was really impressed with the result. The ingredients quantities are a bit vague, but if you’re made a bread dough before you’ll know by the feel of the mix and can adjust the quantities as required.

Ingredients:-

100g of Cornflour
100g of Rice Flour
Yeast
2 Tbsp of Castor Sugar
½ Tsp of Salt
½ Tsp of Xanthan Gum
Lactose free Milk (Maybe Soya Milk?)
Oil

Method:-

(1) Add the Yeast to a little warm Water and mix in a little Castor Suggest, to activate the feast.
(2) In a bowl mix the Cornflour, Rice Flour, Sugar, Xanthan Gum, Oil and Salt.
(3) Add enough Milk to form a dough.
(4) Add the Yeast once it has started bubbling.
(5) Knead the dough into a ball, adding more Cornflour if the dough seems too moist.
(6) Cover and set aside to prove for an hour, or until the dough ball has doubled in size.
(7) On a floured board roll the dough out into a sausage shape.
(8) Cut into slices about 2 ½ cm thick and roll these out individually to for discs.
(9) Add your filling of choice. We had loads of Hoisin Beef Rib meat from the previous evening in the fridge.
(10) Pinch fold in the outside of the disc and then work your way around pinching as you go and adding a touch of water.
(11) When the top of each bun is sealed add water to steamer.
(12) Sit each bun on a pad of greaseproof paper in the steamer.
(13) When the water is boiling steam the buns for 15 to 20 minutes.

As they are steamed they do look a bit pale so we drizzled a bit of DIY Hoisin sauce over them. They were remarkably good, if perhaps a bit on the filling side. This was the second meal from the Meaty bones gig and we still had 4 to freeze for portable snacks or work pack-ups. We served ours of a bed of salad, with Tokneneng and a bowl of  DIY Hoisin sauce to dip.

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Asian Braised Ribs

These Ribs were actually on offer at the supermarket at £0.90 a bag. They were probably intended for making stock or maybe feeding to dogs? But they looked far too good for that!

Ingredients:-

Beef Ribs
4 Cloves of Garlic, minced
1 Tbsp of Ginger, minced
300ml of Beef Stock
2 Tsp of Soy Sauce (Gluten free here)
2 Tbsp of Black Bean Sauce
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Hot Chilli Sauce
3 Spring Onions, Sliced for a garnish
1 Tsp of Five Spice
1 Tbsp of Honey
1 Tbsp of Sesame Oil
4 Star Anise
1 Cinnamon Stick
1 Onion, Sliced
A handful of Coriander, chopped for a garnish
1 Red Chilli, sliced for a garnish
1 Tbsp of Shaoxing Wine
Oil to fry
Plain Flour (Gluten free for us)
Salt & Pepper

Method:-

(1) Fry the Onions, Garlic and Ginger until the Onion is translucent.
(2) Add the Beef Stock and simmer.
(3) Stir in the Black Bean Sauce.
(4) Add the Soy Sauce, Rice Wine Vinegar, Hot Chilli Sauce, Five Spice, Shaoxing Wine, Sesame Oil allow to simmer for a few minutes.
(5) Add the Honey and Brown Sugar and stir until the sauce thickens.
(6) Add the Star Anise and Cinnamon Stick and simmer for another couple of minutes.
(7) Season flour with Salt & Pepper and coat the ribs on all sides.
(8) In a large frying pan with hot Oil brown the ribs on all sides and set aside to drain on kitchen paper.
(9) Once the ribs have cooled place in layers in an oven proof dish, dressing with the sauce so everything is coated.
(10) Cover with foil and place in the oven at 160c for 3 hours.
(11) Garnish and serve over Rice noodles.

There was actually so much meat that we have sufficient in the fridge for another meal. So we’re having a go at Steamed Bao Buns this evening.

  1. Chicken Chow Mein
  2. Chinese Sticky Pork
  3. Asian Chilli & Garlic Prawns
  4. Thai Beef Salad

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