A collection of recipes for safe keeping
Grind: 500g pork (at least 20% fat) 250 grams shrimp, peeled and deveined Mix with 1 tablespoon freshly grated ginger 2 tablespoons soy sauce 2 tablespoons Shaoxing wine (or dry sherry) 1 teaspoon salt 1/4 teaspoon pepper Just before making dumplings, mix with 450g shredded napa cabbage 4…
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…
This is Matty Matheson’s recipe from It’s Suppertime! Blend: 2 white onions 5 cloves of garlic 2 long red chilles 2 birds eye chilles 3 thumbs worth of ginger 6 Tbsp. olive oil Add 250ml of ghee to a thick heavy casserole and cook the blended sauce for…
Serves 2 hungry people…. Marinade 2 chopped chicken breast in 1/4 cup soy sauce, 1/4 cup rice vinegar and 1/8 cup sugar for 2 hours. Dredge in a thick batter made from 1/2 cups rice flour, 1/2 cups cornstarch and 1/3 cup fizzy water. Drop piece by piece into hot oil (160C is…
Recipe by Fran Warde, from the Ginger Pig Meat Book. Serves four For the ribs 1/4 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt 8 individual Jacob’s ladder ribs Vegetable oil for baking tray…
In a large saucepan, combine 300 grams salt, 160 grams granulated sugar, 1 teaspoon black peppercorns, 10 hot Thai chilies, 6 bruised sticks of lemongrass, 2 handfuls of kaffir lime leaves, 1 handful of chopped galangal, 1 handful of cleaned cilantro root, 1 handful of garlic, 1…
For this recipe I have changed two things. Firstly I have doubled the water in the glaze/sauce, as when I tried it had all but gone after cooking. Secondly, it seems 6 hours at 120c works perfectly, rather than 10 hours at 110c. Recipe Oil and season a 720g…
Serves 4 Using a medium size casserole, sweat 1 chopped large onion, before adding 500g beef mince, a chefs pinch of salt and a small pinch of sugar – cook until lightly browned. Next, stir 2 Tbsp of tomato puree and fry briefly to remove any bitter flavour before adding 2 chopped tomatoes and 100g long grain rice. Stir everything together then…