Author: willspages

Red Cabbage for Kebabs

Mix 200g of finely sliced/shredded red cabbage with the juice of one lemon and half a teaspoon of fine salt, leave for at least half an hour.

Prawn Laksa by Mandy Yin From Saturday Kitchen

For the spice paste To make the spice paste, blend all of the ingredients in a food processor to a fine purée. In a large frying pan, cook the paste over a low heat for 20 minutes, until it is a rich, dark red-brown in colour…

Lamb leg with bulgar wheat

First fry off 500g of cubed lamb leg on high heat for 5 mins to brown – set aside. In the same pan, reduce the heat and fry 3 large thinly sliced white onions in a tablespoon of vegetable oil for 20 mins or so to…

Chicken wings with banana ketchup (from Guardian)

This brilliant ketchup is a great way of using up over-ripe bananas that’s not banana bread. It keeps well in the fridge for three months and goes well with all sorts: ribs, burgers, grilled cheese. The baking powder is a neat trick (for those who don’t…

Homemade Tonkotsu Ramen with Chashu

Copied from Homemade Tonkotsu Ramen (honestcooking.com) for safe keeping Ingredients 2½ lb ramen noodles, cooked according to package directions 5 oz pork fat Broth 4 lb pig hocks and/or trotters, ask the butcher to cut the smallest piece possible 2 lb chicken backs, cut into small…

Meera Sodha’s vegan recipe for shiitake rice with chilli pecan oil

You’ll need a wide, deep-sided frying pan with a tight-fitting lid to make this. The pink pickled ginger, or benishoga, really lifts the finished dish, so do hunt some down (I get mine from the Japan Centre in London, which also sells it online). It’s different from sushi ginger…

Pickled mooli & carrot

Julienne 1 mooli and 4 carrots. In a pan, add 250ml water, 3 tbsp rice vinegar, 3 tbsp caster sugar and 2 tbsp salt, heat to dissolve. Mix together in a large kilner and add a couple of teaspoons of sesame seeds – white and black.

Char Siu (Chinese BBQ Pork)

Take a kilo plus of sliced pork shoulder and marinade with the below ingredients for a few hours to overnight. Reserved a cup of the marinade for glazing at the end of cooking or just before the BBQ. Goes great in bao buns with green papaya…

Gochujang Fennel (Korean Marinade)

Roast or steam 1 large fennel bulb, stems and dark green parts removed, then make and apply the sauce below 1 ½” piece ginger, grated 1 small garlic clove,minced 2 Tbsp. gochujang (Korean hot pepper paste) 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar 1 Tbsp.…

Raspberry, Blueberry, Marzipan & Citrus cake

Whisk 300g softened butter into 350g caster sugar until light in color. Next mix in 3 eggs, one at a time, until well combined. Now, by hand, add the zest of a lemon and an orange, along with  200g self-raising flour, 50g fine polenta, 50g ground almonds and 1 tsp…

Pickled red onions

1 cup red wine vinegar 1 cup water 1 cup (7 ounces) sugar 2 teaspoons salt 2 red onions, halved and sliced thin through root end Whisk vinegar, water, sugar, and salt together in medium saucepan and bring to boil over high heat. Cook, whisking frequently, until sugar and salt dissolve, 2…

Caramelised onion dip – Cook’s illustrated

1 cup sour cream ⅔ cup caramelized onions, chopped fine ⅓ cup yogurt 2 tablespoons minced fresh chives ¾ teaspoon distilled white vinegar ½ teaspoon table salt ⅛ teaspoon  black pepper Stir together sour cream, onions, yogurt, chives, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Refrigerate dip for at least 1 hour.…

Sourdough basics

Originally from the River Cottage bread book but heavily reduced and kept in fridge… The, quite wet, starter (Herman) will be be kept at around 300g in the fridge (roughly 185ml water and 115g flour). You will remove it, feed it, and bake with it, when needed,…

Focaccia

This loaf is a little smaller at 400g (not 500g) – I find this is a better amount for stand mixers and is a plenty enough for 2 people. In a mixing bowl, combine 400g strong white bread flour, with 7g dried yeast, 10g salt and…

Sweet and Sour Chicken/Pork Hong Kong Style

Make the sauce in a medium saucepan by combining, 1 Tbsp tomato puree, 1 Tbsp tomato ketchup, 240ml orange juice, 3 Tbsp white wine vinegar and 2 Tbsp sugar. Add a roughly chopped onion and red/orange pepper. Heat up and simmer for about 5 minutes. Thicken the sauce by stirring in…

Pizza Hut Sauce from Copycat book

Add 125ml of water to 1 tin plum tomatoes in a small saucepan and place on a medium/high heat. To this add a tsp of sugar and 1⁄2 teaspoon of: dried oregano, dried basil leaves, dried thyme, garlic powder, salt, black pepper, 1 bay leaf and 1 teaspoon lemon juice. Bring to the boil and stir (it can be…