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.
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
From BBC Food Recipes
Serves 4
Ingredients
For the sauce
2 tbsp tomato purée
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
½ tsp salt
¼ tsp chilli powder
100ml/3½fl oz single cream
For the curry
4 boned, skinned chicken breasts (weighing approximately 560g/1 lb 4oz in total)
salt and freshly ground black pepper, to taste
4 tbsp vegetable oil
5cm/2in piece cinnamon stick
6 cardamom pods, cracked open
6 cloves
140g/5oz onions, cut into fine half-rings
2.5cm/1in piece fresh root ginger, peeled and cut into fine slices, then into fine strips
1-3 hot green chillies, cut at a diagonal into fine strips
½ tsp black or yellow mustard seeds
1 clove garlic, finely chopped
cooked basmati rice, to serve
Preheat the oven to 180C/350F/Gas 4.
Put the tomato purée in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go.
Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
When hot, add the cinnamon, cracked cardamom pods and cloves.
After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
Remove with a slotted spoon and place in a single layer in an ovenproof dish.
Add the onions, ginger, and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
Remove with a slotted spoon and spread evenly over the chicken breasts.
Add the remaining one tablespoon of oil to the frying pan. When hot, add the mustard seeds. As soon as they pop – this will be just a few seconds – add the garlic and stir.
As soon as the garlic starts to brown, pour in the sauce.
As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
Serve immediately with basmati rice.
From Delicious Magazine
Serves 4
Ingredients
For the tomato sauce
35ml extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
Pinch sugar
For the meatballs
1 red onion, grated
1½ tsp dried oregano
1 tsp fennel seeds, crushed
6-10 anchovy fillets, finely chopped (see tips)
Finely grated zest ½ lemon
500g British beef mince (15-20 per cent fat)
Splash olive oil
125g ball fresh mozzarella, torn
For the baguettes
75g salted butter
2 garlic cloves, crushed
Small handful fresh parsley leaves, finely chopped
2 medium baguettes
To make the tomato sauce, heat the oil in a large frying pan, then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often, until softened but not coloured. Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently. Cook for 40 minutes, stirring often.
Meanwhile, make the meatballs. Put all the ingredients apart from the oil and cheese in a bowl. Season. Mix with your hands, then roll into 20-24 balls the size of walnuts.
Heat the oven to 220°C/200°C fan/ gas 7. Heat the oil in a frying pan over a high heat. When hot, add the meatballs, frying on all sides for 5-6 minutes until golden. Drop them into the sauce for the last 5 minutes of cooking. Transfer to an ovenproof dish and top with the cheese. Season, then bake for 8-10 minutes until the cheese has melted.
Mix the butter with the garlic and parsley. Slice the baguettes at an angle into thirds, split them open and pull out most of the insides (see tips). Spread the baguette shells with the garlic butter and set aside.
Let the meatballs stand for 2-3 minutes, then serve with the garlicky baguettes. Use the baguettes to scoop up the meatballs and sauce, which will melt the butter.
From Jamie’s Ministry of Food
Serves 6
Ingredients
12 Jacob’s cream crackers
8 sprigs of fresh flat-leaf parsley
500 g quality minced beef
2 heaped tablespoons Dijon mustard , optional
1 large free-range egg
olive oil
1 cos or round lettuce
3 ripe tomatoes
1 red onion
3-4 gherkins
6 slices of Cheddar cheese , optional
6 quality burger buns
Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
With clean hands, scrunch and mix everything up well.
Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
Halve the burger buns and lightly toast them in the pan, then serve up.
From Delicious Magazine
Serves 4
Ingredients
100g butter, softened
1 tbsp dijon mustard
3 tbsp finely chopped fresh tarragon, plus 3 whole sprigs
1.6-2kg British free-range chicken
8-12 baby turnips
For the potato stuffing
30g butter
2 medium onions, finely diced
1 celery stick, finely diced
1 garlic clove, crushed
500g roasting potatoes such as king edward, diced
1 tsp finely chopped fresh thyme
130g fine breadcrumbs, made from stale bread
To make the potato stuffing, melt the 30g butter in a saucepan over a medium heat. Stir in the onions, celery and garlic, then cover and fry for 2 minutes. Remove the lid and stir in the potatoes, thyme and breadcrumbs. Season with salt and pepper, then cook for 5 minutes, stirring often so it doesn’t burn. Remove from the heat and allow to cool before stuffing the chicken.
Stuff the chicken cavity with the potato stuffing (see tip) until two thirds full. This will allow hot air to circulate inside the cavity so the chicken will cook properly. Put the remaining stuffing in an ovenproof dish and bake alongside the chicken.
Put the buttered turnips in a roasting tin with the sprigs of tarragon and sit the chicken on top. Roast for 1 hour 20 minutes, basting regularly with the buttery juices, or until cooked (a digital probe thermometer pushed into the thickest part of the meat should read 65°C). Take the dish of stuffing out after an hour and keep warm.
When the chicken is cooked, transfer to a lipped board and cover with foil. Rest for 15 minutes before carving. Serve with the baby turnips, stuffing and seasonal veg.
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