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Bibimbap
And the award for the oddest Asian Recipe name goes to….
Ingredients:-
200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season
Method:-
(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds
This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….
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- Written by Tony Carson
- Category: Recipes
This was supposed have Goji and Inka berries but we couldn’t get them within Lock-Down distance, so we modified the recipe. It certainly packs a punch.
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
Method:-
(1) Peal the Ginger and cut into 1cm pieces.
(2) Quarter and stone the Plums.
(3) Reserve a little of the Ginger and Plums to add later to add “Lumps” to your Chutney.
(4) Add all the ingredients to a pan, bring to the boil and then reduce to a simmer for 20 minutes.
(5) Add sugar and / or Vinegar to taste. You are aiming for something which is both sweet and sharp.
(6) Once the Plums are starting to break down remove from the heat and allow to cool.
(7) In a food processor wuzz everything up to a pulp and return to the pan.
(8) add the remaining Ginger and Plums and gently bring to a simmer.
(9) Simmer for a further 5 minutes but remove from the heat if the lumps of Plum begin to soften.
(10) Allow to cool and decant into jars.
So far this has lasted perfectly will in the fridge for 3 weeks. It works well as a side for Chilli, Curry etc. It’s not a sickly sweet Chutney as you can imagine with the Chillies…..
- Details
- Written by Tony Carson
- Category: Recipes
We’ve become a bit of a fan of various dried beans. They are cheap and add bulk and texture to dishes. Mung Beans make a pretty convincing Mince substitute as well.
Ingredients:-
200g of Mung Beans
100g Rosecoc Beans
1 Onion sliced
2 Cloves of Garlic grated
1 tin of chopped Tomatoes
½ a tube of Tomato Purée
2 teaspoons of Chilli powder
2 whole Chillies chopped ( Deseed if you prefer it mild )
Salt and Pepper
Method:-
(1) Soak both types of Bean ovennight, drain and then simmer separately for 20 minutes. Drain again and set aside.
(2) Fry the Onions, Garlic and Chilli powder and add Salt & Pepper to taste.
(3) Add the Mung Beans and tin of Tomoates then allow to simmer.
(4) Add the Tomato Purée.
(5) Add the Chillies.
(6) Add the Rosecoco Bean and simmer on a low heat.
Serve with Nachos or in Jacket Potatoes. Sprinkle with grated Cheese if you wish and garnish with Coriander.
- Details
- Written by Tony Carson
- Category: Recipes
This was a recipe we first tried in November 2018 ( Original recipe here ) For some reason it came to mind the other day and we had most of the ingredients. So we thought we have a play with it and modify it a little. The new version didn’t disappoint….
Ingredients:-
For the Sauce
35ml fish sauce
4 bird’s-eye chillies, sliced
1 large garlic clove, very finely minced
The juice of half a Lime
1 Tbsp Coriander, finely chopped
For the Beef
6 red or green bird’s eye chillies (fewer if you want it less hot)
3 large garlic cloves, minced
3 tbsp vegetable oil
1 Medium Onion
200g Minced Beef
1 Tbsp Brown Sugar
About 2 tbsp fish sauce
big handful of Coriander, finely chopped
1 Spring Onion, sliced
2 large eggs
Ground Paprika to dress
Rice Noodles
Method:-
(1) For the serving sauce, mix all the ingredients and set aside.
(2) Meanwhile, for the beef, coarsely chop the chillies with the garlic, add the sliced Onion and a pinch of salt.
(3) Heat 3 tbsp of oil in a wok then fry the garlic, Onion and chilli mixture, but don’t let it colour. Add the beef and stir-fry for a minute, until only just cooked.
(4) Season to taste with the sugar and fish sauce but be careful not to make it too salty. Add 50ml water and gently simmer for a few minutes, but don’t let it boil or the meat will become tough. There should be enough liquid to make a bit of a sauce.
(5) Stir in the chopped Coriander and remove from the heat.
(6) Fry your eggs in a separate frying pan.
(7) Pour the sauce into the Wok, add the sliced Spring Onion and stir well.
(8) Soften your Rice Noodles in boiling water and drain.
(9) Lay the Stir-Fried Beef over a bed of Noodles.
(10) Add your fried egg on top of each plate.
(8) Dress with a little remaining Spring Onion, Coriander and a sprinkling of Paprika.
This certainly isn’t an authentic recipe after our tinkering, but if anything it was better than the original. Recipes evolve. We served this with home made Plum and Ginger Chutney. Which also has Birds Eyes Chillies in it and is if anything a bit hot. But we inadvertently made three jars and it will be used!
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- Written by Tony Carson
- Category: Recipes
We like to set ourselves little challenges and the latest is our “Vegetarian Alphabet”. We got to “I” without too much difficultly (Click here) but “I” proved to be a bit of a problem. Sue came up with Inka Berries which a a form of dehydrated Physalis and we had plans for a chutney. But due to Lock-Down we are very limited for places we can buy from locally and they turned out to be impossible to get without buying a large bag on-line, which kind of defeats the £4 and meal concept.
So back to an old favourite with a couple of twists. (1) We would normally have some form of meat on a Giant Yorkshire Pudding Pizza! (2) We actually made the Mozzarella by hand and it was very authentic taste wise.
Ingredients for the Giant Yorkshire Pudding Pizza Batter:-
40g Plain (Gluten free) Flour
80g Cornflour
150ml Milk
3 Eggs
Salt & Pepper
Oil - for the tray
Method:-
(1) Heat a deep sided oven try in the oven to 220c with quite a bit of Oil
(2) Whisk the butter vigorously.
(3) Pour into the smoking hot tray and return to the oven as quickly as possible.
(4) Cook at 220c for 30 to 40 minutes until risen and golden brown.
(5) Remove, drain and allow to cool.
(6) Add Tomato based sauce to the bottom.
(7) Layer your sliced vegetables. We used Onions, Mushrooms and a Red Pepper.
(8) add lots of Mozzarella and sprinkle with dried mixed Herb.
(9) Return to the oven until the Cheese has melted and slightly browned.
We dressed ours with a few pickled Chive heads and some fresh Parsley.
- Details
- Written by Tony Carson
- Category: Recipes
We like a Turkey Thigh and Drummer when they are available. This was the 3rd meal from it and we’re having a Curry with the rest tonight. Not bad for £4.65 for 2 humans and Tigger the Cat. I “Tunnel Boned” the Thigh so we could just cook the meat on a bed of fresh Rosemary with Salt, Pepper and a sprinkling of herbs and Oil over the top.
We’ve slightly modified the Yorkshire Pudding recipe as there is lots of fresh Sage and Rosemary available locally:-
Ingredients:-
100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper
1 sprig of fresh Rosemary, finely chopped
3 spring of fresh Sage, Finely chopped
Method:-
(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 220c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.
(6) Remove and either allow to cool or serve immediately. Your Yorkshire Puddings will stand reheating if required.
The other vegetables excluding the Broccoli had been blanched and frozen earlier in the month, for “A Rainy Day”. We really are running close to the bone for the next few days. But that doesn’t mean we have to eat rubbish food!
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