Ingredients
2 egg yolks
Minced pork
Chinese cabbage
Light soy sauce
Sesame oil
White pepper
Ikan bills stock
Mee sua
Chopped spring onions
Bring ikan bilis stock to a boil.
Mix egg yolk and minced pork with seasoning and white part of spring onions
When stock is at a boil, add pork mixture. Reduce heat and simmer for 5 minutes
Add Chinese cabbage and noodles
Serve with green part of spring onions
Love the classic way of cooking this – no cream. Just eggs and cheese. Lots of good videos online on this.
From bbc good food
Ingredients
568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder
Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
I am quite happy with the outcome for this; previously, I used a recipe with no alcohol and it simply didn’t taste like tiramisu. This time with alcohol and specifically coffee flavoured liquor, it worked perfectly!
As an update, I used leftover pannetone instead of the sponge fingers – adds a extra layer of flavour with the dried fruit
Ingredients
2 small duck breast
4 tsp five-spice
2 tbsp clear honey
6 tbsp soy sauce
Preheat the oven to 180C/350F/Gas 4.
With a sharp knife, score the fat of the duck into a cross-hatch pattern
Sprinkle the five-spice powder onto the skin of the duck breasts and rub it into the fat well. Season with salt and freshly ground black pepper.
Heat a heavy-based ovenproof frying pan. Don’t add oil. Place the duck breasts skin-side down in the hot pan. Season the other side with five-spice powder and salt and freshly ground black pepper. Cook until most of the fat has run out into the pan and the skin has a golden colour (about three minutes).
Turn the duck breasts over and cook the other side for a minute or so.
Place the duck breasts in the oven for 3-5 minutes to finish.
To make the sauce, warm the honey and soy sauce together in a small pan. Bring up to boiling point and let it bubble for a minute or two to reduce. Take off the heat and allow to cool. The sauce should have a syrup-like consistency.
Remove the cooked duck breasts from the oven and leave to rest in a warm place.
Slice the duck breasts into strips. Drizzle over the honey and soy sauce, and serve
From Gordon Ramsay’s F Word
Serves 4
Ingredients
2 large racks of Lamb cut in half with 3 bones per serving
Salt
Pepper
Olive Oil
4 slices of stale bread made into crumbs.
7 Tbs. grated parmesan (roughly ½ a cup)
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tablespoons English mustard (dijon)
splash of olive oil
Pre-heat the oven to 400 degrees Fahrenheit.
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands).
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes when you’re ready to serve.
From Delicious Magazine
Serves 4
Ingredients
1 small red pepper
50ml olive oil
4 red chillies
4 garlic cloves, crushed
2 tsp dried oregano or chopped fresh oregano leaves
1/2 tsp chilli flakes
2 tbsp red wine vinegar
Juice 2 lemons
1/2 tsp caster sugar
1/2 tsp sea salt flakes
6 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached)
Heat the oven 190°C/170°C fan/ gas 5. Halve and deseed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar (see tip). Remove the pepper.
Deseed the chillies, chop finely and put in the mortar with the garlic, oregano and chilli flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper.
Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 4 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking.
Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 10cm from the heat and grill for 12 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade.
Move the chicken another 10cm from the heat and grill for 5 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden.
Serve immediately with a lettuce, cucumber and tomato salad and fried potatoes or coarse rustic bread.
From Great British Chefs
Serves 4
Ingredients
1 leg of lamb
12 anchovies
12 garlic cloves
12 sprigs of rosemary, small
sea salt
cracked black pepper, smoked
olive oil
Preheat the oven to 160°C/gas mark 3
To prepare the lamb, cut 36 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs and anchovies into the holes, equally distributing the ingredients across the meat
Lay the leg onto a roasting tray and sprinkle over some sea salt and smoked pepper.
Drizzle with olive oil and rub lightly into the flesh
Roast for 60 minutes, or until the lamb reaches a core temperature of 58°C.
Allow to rest in a warm place for 15-20 minutes before carving and serving
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