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Spicy Stir-fry Chinese Cabbage
Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
Ingredients
1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water
Method
1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
Pork with Apples and Red Cabbage Coleslaw
Saturday, January 1, 2005 at 09:20PM
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Ingredients
4 tbsp olive oil
4 pork fillets
8 slices Parma ham
2 cloves garlic, finely chopped
2 tbsp dijon mustard
1 glass dry white wine
290ml/½ pint vegetable stock
juice of 1 lemon
12 sage leaves
salt and pepper
For the coleslaw:
½ red cabbage, finely chopped
2 carrots, grated
1 Spanish onion
1 clove garlic, finely chopped
2 tbsp olive oil
juice of 1 lemon
4 tbsp mayonnaise
salt and pepper
For the apples:
4 eating apples, cored and sliced
olive oil
sugar
salt
Cooking Instructions
- Seal the pork in a little olive oil until light brown on both sides. Wrap each piece of meat in two slices of Parma ham and set aside.
- Re-heat the pan and add the garlic, mustard, wine, stock, lemon juice, sage, salt and pepper to taste. Reduce by half.
- Put the pork back in the pan and cook gently for about 10 minutes, until the meat is cooked through.
- For the coleslaw, simply mix all the ingredients together, season to taste, cover and chill until needed.
- For the apples, brush the apple slices with olive oil, sprinkle with sugar and salt. Grill or griddle until golden brown on both sides.
- To assemble the dish, place a portion of coleslaw on the centre of the plate, top with the pork and apple slices. Spoon the pan juices around the edge and serve.
Dauphinoise Potatoes
Wednesday, December 15, 2010 at 12:25PM
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Ingredients
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1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (for best results use floury potatoes)
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3-4 cloves garlic
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500ml/17½fl oz double cream (you may need a bit extra)
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salt and freshly ground black pepper
Method
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Preheat the oven to 160C/320F/Gas 2.
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Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.
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Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
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Season the potatoes, to taste, with salt and freshly ground black pepper.
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Pour the cream over the potatoes and mix well again.
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Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
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Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it's splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.
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Serve the dauphinoise as a side dish to roasted meat or poultry.
Pepper Pasta
Thursday, August 21, 2008 at 09:45AM
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Ingredients
A quick light pasta meal for a hot summer evening can be made with red peppers:
4-5 unpeeled garlic cloves
2 large peppers, cored and chopped into small pieces
Juice of a lemon
2 tbs of olive oil
Salt and pepper
Cooking Instructions
Boil the unpeeled garlic cloves in a small pan of water for 15 minutes until soft.
Heat the oil in a frying pan and add the chopped pepper and cook gently until soft.
Add the lemon juice and salt and pepper.
Squeeze the garlic from their skins into a liquidiser and add the contents of the frying pan.
Blend until smooth.
Good served over pasta shells or spaghetti and witha a crisp green salad.
Baked Spaghetti Squash with Feta
Thursday, October 9, 2008 at 04:15PM
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Ingredients
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 280g (10 oz) chopped tomatoes
* 110g (4 oz) feta, crumbled
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
Cooking Instructions
1. Preheat oven to 180 C / Gas mark 4. Lightly grease a baking tray.
2. Place spaghetti squash cut sides down on the prepared baking tray, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a frying pan over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta, olives, and basil. Serve warm.
Aubergine & Spinach Vegan Curry
Monday, November 9, 2009 at 03:42PM
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Ingredients
For the curry
- 4 large aubergines
- 1 large onion
- 1 large bag of spinach
- 3 tins of chopped plum tomatoes
- 1 bunch of coriander
- vegetable oil
- 4 cloves of garlic
For the spices
- 2 tsp of ginger powder
- 2 tsp of cumin powder
- 2 tsp of garam masala powder
- 1 tsp of tumeric powder
- 1 tsp of chilli power
- 1 tsp of mustard seeds
For the quinoa
- 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
- 1 fresh lemon
Method: How to make mashed aubergine and spinach curry with quinoa and chapatti bread
For the curry
1. Preheat oven to 200°c
2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.
4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
8. If possible leave the curry for a couple of hours to stand and reheat just before serving.
For the quinoa
1. Put the quinoa in a pan and add just enough boiling water to cover the grains.
2. Boil until translucent and simmer gently with the pan covered for about 5 mins.
3. Remove from the heat and leave the pan covered.
4. Add the juice of a freshly squeezed lemon and keep covered until serving time.
5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.
For the Chapattis
Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.
Spicy Rocket Pasta
Tuesday, January 13, 2009 at 07:27AM
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Ingredients
4 tbsp olive oil
½ red chilli, chopped
1 clove garlic, chopped
handful rocket
170g/6oz pasta
salt
freshly ground black pepper
Method
1. Cook the pasta to tender according to the packet instructions.
2. Heat the oil in a pan sauté the chilli and garlic for two minutes.
3. Add the rocket and stir through.
4. Drain the pasta and add to the pan.
5. Season.
6. Stir through and serve.
How to Dry Herbs
Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.
Below is a list of many common herbs that can be air dried using the following simple instructions.
Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs
Using a very sharp knife or garden scissors cut your stems. Do not pick them as it will cause bruising on the stem and a place for decomposition to start. Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs. Remove any bugs or damaged leaves or flowers with your sharp knife before drying.
Bundling
Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note: Green Onions and Garlic are hung by the tops with the bulbs hanging down. The tops can be braided together for hanging.
Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme
Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks. You will know your herbs are dry when they crumble easily.
Locate your drying rack in a dark warm room, garage or walk in closet. Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening. Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.
Your herbs are dry when the leave easily crumble.
Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.
If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together. Tape your bag closed and label your bag for easy storage and planting next spring.
Storing
Store your herbs in small glass jars with tight fitting lids. Keep the jars out of the light, away from heat and out of your refrigerator.
Ravioli with Rocket Pesto Sauce (Pesto di rucola)
Tuesday, January 13, 2009 at 07:42AM
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Ingredients
200g/7oz fresh rocket leaves
1 clove garlic
10 tbsp Italian extra virgin olive oil
1 tbsp salted capers
2 tbsp white wine vinegar
100g/4oz freshly shaved Parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh ravioli
shaved Parmesan, to taste
Method
1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
4. Decorate with the shaved Parmesan and serve immediately.
Oriental Greens Soup
Monday, March 30, 2009 at 09:01AM
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Ingredients
1 clove garlic, peeled and chopped
1 red chilli, deseeded and chopped
2.5 cm piece root ginger
1/4 tsp Thai shrimp paste
(Non-seafood eaters can replace the shrimp paste with tamarind)
1 tbsp Patak's lime pickle
2 leeks, trimmed, chopped and rinsed
225g green lentils, soaked overnight
1 Ltr vegetable stock
Bag of Oriental greens, washed and roughly chopped into 5cm lengths
coriander leaves, to garnish
Method
1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
2. Add the leeks and cook until wilted.
3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.
Serves 4 as a starter or 2-3 as a light meal
Vegetable Chilli
Thursday, February 12, 2009 at 02:48PM
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Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped
Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.
Serve with brown rice and a garnish of natural yoghurt.
Leek And Butterbean Soup
Thursday, February 12, 2009 at 02:37PM
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Ingredients
3 medium leeks
4-6 medium potatoes
1 1/2 pints / 3/4 litre boiling water
1/2 stock cube
250g butterbeans, cooked. (Either a drained can or frozen)
1 clove garlic
2 handfuls fresh watercress or spinach
1 tablespoon olive oil and 1 knob of butter (optional) Salt and pepper to taste
Method
1. Prepare the leeks: trim the roots and any tough upper leaves. Cut in half lengthways. "Fan" under running water to remove any mud or grit. Chop the leeks into slices.
2. Peel or scrub the potatoes and chop into 1cm (1/2 inch) chunks.
3. Warm the olive oil and butter in a large pan. Saute the leeks and potatoes for 5 minutes, stirring often. Then add the garlic and saute for another minute.
4. Add the butterbeans, stock cube and the boiling water. Stir well. Cover and simmer for 20 minutes, until the potatoes are soft. Stir regularly to prevent burning.
5. Wash and chop the watercress or spinach and add to the soup for the final 2 minutes.
6. Season with salt and pepper to taste. Either serve as it is, or liquidise until smooth.
