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Asian Roast Spatchcock Chicken

Recently I’ve been working near a Tesco Express which I don’t often visit. This Chicken was £2.38 with their version of a Yellow Sticker. The left-overs are going in a Pasta bake this evening. Not bad going…..

Butchers tip:- Flip the bird over so the spine is at the top. Use sharp kitchen scissors to cut through the bones on either side of the spine and remove. Flip it back over and flatten it out. Spatchcock - Sorted. Or you can pay Supermarket prices of £5 plus for a tiny flattened bird, your choice I guess!


1  Spatchcock Chicken
1 Lemon Grass stalk, finely sliced
4 Cloves of Garlic, minced
5cm Piece of Ginger, minced
1 Red Chilli, chopped
50ml of Fish Sauce
3 Tbsp of Soy Sauce (Gluten free for us)
4 Tbsp of Honey
3 Tbsp of Oil (Sesame if you prefer)
1 Lime, juiced
½ Tsp of Chinese Five Spice
Salt and Pepper to season when ready to cook


(1) In a Pestle & Mortar work all the ingredients excluding the Salt & Pepper into a paste. Therapeutic if you’ve had a frustrating day.
(2) Smear the paste over the Chicken and allow to marinade for at least 2 hours in the fridge.
(3) When ready to cook, season with Salt & Pepper.
(4) Roast covered at 160c for 1 ½ hours.
(5) After 45 minutes baste the Chicken with the cooking juices.
(6) After 1 ¼ hours uncover and baste again.


Chinese Braising Steak with Ginger

This is the 55th in our “100 Asian Recipe” gig. Yay we’ve broken the back of this little challenge. A lot of the recipes we’ve done have been ‘Street Food’ style and very quick. But this bit of Braising Steak for a little over £2 needed a more ‘Home Style’ slow cook method.


500g of Braising Steak, cut into large cubes
1 Onion, roughly chopped
20g of Ginger, sliced
2 Cloves of Garlic, sliced
A small bunch of Coriander, only the stalks., chopped
2 Tsp of Chinese Five Spice
6 Star Anise
1 Tsp of Black Peppercorns
50g of Brown Sugar
100ml Soy Sauce (Gluten free for us)
2 Tbsp Tomato Puree
500ml of Beef Stock
3 Tbsp of Oil


(1) Heat a little Oil in a large frying pan. Add the Beef and fry until browned.
(2) Remove from the pan and set aside.
(3) Add the Onion, Ginger, Garlic and Coriander stalks to a food processor and chop to a paste.
(4) Add the paste to the frying pan.
(5) Add a splash of water and fry until fragrant. Adding more water in the paste begins to stick.
(6) Stir in the Five Spice, Star Anise and whole Peppercorns.
(7) Cook over a low heat for five minutes then add the Sugar, Soy Sauce and Tomato Puree.
(8) Return the Beef and stir in the Stock.
(9) Add everything to an oven proof dish and cover.
(10) Place in a pre-heated oven at 160c and cook for 2 ½ hours until the Beef is tender.
(11) Remove the Beef and keep warm.
(12) Add the sauce back to the frying pan and boil until it has reduced and thickened.
(13) return the beef and stir well.

We served ours over boiled Rice garnished with fried Ginger battons and sliced Spring Onions.

Fish, Chips, Peas and Caper Sauce

OK it’s not quite conventional, but what exactly did you expect from us? Sue’s not a fan of flaky fish generally. But we’ve discovered that we are both very keen on Ray Wings. So when they appear with a Yellow Sticker, all is good!

Nobody needs a recipe for flouring and frying fish I hope? Chips? A but the sauce was something else!

Caper Sauce Ingredients:-

2 Spring Onion whites, finely chopped
½ Tsp of Crispy Cuttlefish and Chilli Paste
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Juice of 1 & ½ Lemons
1 Tsp Dried Parsley
1 Tsp Dijon Mustard
Salt & Pepper


(1) Gently fry the Spring Onions in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley  and drizzle over the fish.

The Crispy Cuttlefish and Chilli Paste was an impulse buy from a Chinese Supermarket at (We seem to recall) £0.99 But it really packs a punch. We will be buying more when needed. But you only need ½ a teaspoon and this jar has lived in the fridge door for months now…... 

King Prawn Curry

Taking advantage of the 3 for 2 offer on the Fish counter meant we had a pack of King Prawns. There had to be a Curry in there somewhere?


200g of Raw King Prawns
1 Tbsp of Oil
½ Tsp of Mustard Seeds
½ Tsp Black Onion Seeds
1 Onion, sliced
2 Cloves of Garlic, finely sliced
1 Tbsp of grated Ginger
¼ Tsp of Chilli Powder
¼ Tsp of Ground Coriander
½ Tsp of Turmeric
1 tin of chopped Tomatoes
1 Tsp of Tamarind Concentrate
Juice of a Lemon
50ml of Water
A pinch of Sugar
½ Tsp of Fenugreek
A pinch of Salt


(1) Marinade the King Prawns in Oil, Chilli Powder, Black Pepper & Lemon Juice.
(2) Heat a large frying pan or Wok to a high heat. Add a little Oil then fry the Mustard Seeds, Black Onion  Seeds, and Fenugreek.
(3) Add the Onion and fry for a few minutes.
(4) Add the Ginger and Garlic and fry until fragrant.
(5) Add Chilli Powder, Ground Coriander and Turmeric. Stir in until the Onions are coated.
(6)Pour in the Water, Tomatoes, Tamarind and bring to the boil.
(7) Season with a pinch of Salt and a pinch of Sugar.
(8) Turn down and simmer.
(9) In a separate pan fry the King  Prawns until cooked through.
(10) Stir the King Prawns into the sauce.
(11) Serve over boiled Rice and garnish with chopped Coriander.

We had ours with a Coriander and Mint Raita, Lime Pickle, Relish and a few fresh made Poppadoms.

Korokke recipe

Sue has been fishing for recipes in the darker corners of the Internet again! This recipe made enough for two meals for us, so we had an indoor picnic last night!


500g of Potatoes, boiled and mashed
1 Tbsp of Oil
500g of minced Pork
1 Onion, finely diced
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Shaoxing cooking Wine
½ Tsp of Sugar
50g of Self Raising Floor (Gluten free here)
2 Eggs beaten
2 Cups of Breadcrumbs (Gluten free bread wuzzed works well)
1 Carrot, finely diced
Oil to fry
Salt & Pepper


(1) Boil and mash the Potatoes, leaving a few smalls chunks. Add to a bowl.
(2) In a pan fry the Onion and Carrot until the Onion is translucent.
(3) Add the minced Pork, season with Salt & Pepper and fry until the Pork is cooked and slightly browned.
(4) Add the Pork mixture to the mashed Potato and mix well.
(5) Add the Soy Sauce, Rice Wine Vinegar, cooking Wine and sugar. Mix in well.
(6) Divide the mixture into balls and then roll out slightly.
(7) Coat each Korokke in turn in Flour, Egg and Bread Crumbs.
(8) Fry in small batches and drain on kitchen paper.  

Serve with Tonkatsu Sauce. (Recipe Here)

“Korokke is the Japanese name for a deep-fried yƍshoku dish originally related to a French dish, the croquette” According to Wikipedia. The resemblance is clear, just with an add Asian twist. These are effectively street food to eat on the run, as it were and I’m sure they work remarkably well.


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