Tag Archives: soy sauce

Sticky Chilli, Ginger, Citrus Salmon

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Oh look, I cooked fish again and oh look I cooked it with fennel. This is mainly a Hairy Dieter’s recipe, with some tweaking.

Serves 5

Ingredients

5 125-150g salmon fillets, skin on
1 fennel bulb
3 spring onions, sliced lengthways

Marinade

2 stem ginger balls, finely chopped
2 tbsp stem ginger syrup
3 tbsp soy sauce
3 garlic cloves, finely chopped
zest and juice of 1 orange
zest and juice of 1 lemon
1 small red chilli, finely chopped
salt and pepper

*I didn’t actually have a chilli so substituted 1 tsp chilli powder

Method

Make up the marinade, ideally in a large rectangular flat dish à la this one. A bowl will work fine (in fact, I used a bowl and am recommending a flat dish in hindsight). Lay the salmon fillets in the dish with the skin side pointing vertically, season with plenty of black pepper (and chilli powder if you like) and leave for a few minutes. Turn skin side down, peppper, leave, turn to the third side, pepper, leave and finally turn once more to skin side up. Cover and put in the fridge for at least half an hour. I made mine up in the morning and left it around 8 hours (!)

When you’re ready to eat, preheat the oven to 220oC/425oF/gas mark 7 tear off a piece of foil large enough to bake the salmon in. Lay out on a large oven tray, I recommend using a deep one in case of leakage. Remove the tough outer fennel leaves and cut off the manky bits (for want of a better word). Halve from top to bottom, lay flat side down then cut into thin (2mm) wedges from outside edge to centre. Put out on the foil with the spring onions then carefully place the salmon fillets on top, skin side down. Not going to lie, hands really are the best way of doing this. Drizzle over about half of the marinade, pull up the sides of the foil and scrunch together to form a seal.

Put in the oven for 15 minutes, bring out and check. My oven is a bit of a cold-burner and mine took a fair while longer. Meanwhile reduce the rest of the marinade on the hob until viscous and sticky. When the salmon is ready, plate up with the fennel, some steamed veg and drizzle over the reduced marinade.

J

sticky salmon

Everything-But-The-Kitchen-Sink Chicken Stir Fry

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As I’m currently on Easter break I am home for a while which means I have access to many more (free) ingredients than I would do normally. Hence this stir fry has got everything I could get my hands on in! It could easily work with a lot fewer ingredients.

Serves 4-5

Ingredients

400g chicken breasts, cut into strips
1 large red onion, thinly sliced
1 large carrot, thinly sliced
½ broccoli, cut into small florets
handful red chard, leaves stripped from stems, stems sliced
½ karela*, cut horizontally into strips
1 red pepper cut into strips
1 cup of peas
handful peanuts
handful cashew nuts

*also known as bitter melon apparently, I picked one up in the supermarket because it looked interesting. This really is pretty bitter, though grated in the marinade it gets cooked through nicely and loses its edge much more than when left in chunks. If I use it again I think I will probably grate it all.

Marinade

6 spring onions, sliced
3 cloves garlic, grated
½ bitter melon, grated
thumb-sized piece of fresh ginger, grated
3 tbsp soy sauce
3 tbsp tomato purée
2 tbsp brown sugar
½ tsp cinnamon
2 tsp chilli powder
3 tsp coriander
1 piece galangal, broken into a few pieces
zest and juice of ½ a lemon
zest and juice of ½ a lime
1 kafir lime leaf
handful fresh basil, torn up
handful fresh coriander, torn up
1 stick lemongrass, slightly crushed
glug sesame oil

Serve with noodles

Method

Usually I would advice cutting everything up first but seeing as your chicken is going to want to marinade for a while it makes sense to do the marinade first. Stick all the marinade ingredients into a large bowl. Give a good mix then add the chicken and smush around until everything is relatively evenly coated. Cover with clingfilm and stick in the fridge. I left mine for an hour or so. Go get cutting!

If possible get a wok, preferably one with a lid. (You could use a frying pan but it would have to be pretty mega). Toast the nuts for a few minutes then set aside. Fetch your marinaded chicken from the fridge. Heat a fairly large glug of oil (sesame if you have it, but this is by no means essential) over a high heat. Add the chicken and fry off for a few minutes, until cooked through. Remove and put to one side.

Put a saucepan onto boil for your noodles. Fry up the onions for 7-8 minutes then add a little water to the wok and throw in the broccoli. Stick the lid on and steam for 5 minutes or so. Remove lid, stir, add carrots and chard stalks, replace lid. After a further five minutes add the peas, chard leaves and re-add the chicken and nuts. Heat everything through while you cook your noodles. Depending on personal preference either add the noodles to the wok or just put them on a plate and add the stir fry on top.

J

what, no kitchen sink?

 

Sticky, Sweet & Spicy Beef Stir-Fry

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Nowthassalotta”s”es-es…es!

Say goodbye to bland stir-fry, this has it all: heat, sweetness, sourness, saltiness, awesomeness. Fo’ serious. I just kind of saw things in my cupboard and thought “yeah, let’s add it!”

Serves 4

Ingredients

350-400g beef (I used leftovers from Roast Dinner)
100g cashew nuts
2 red onions, sliced into half-rings
2 garlic cloves, finely chopped
thumb-sized piece of ginger, chopped
2 small fresh chillis, finely chopped
2 medium carrots, julienned (oooh, get me. OK, fine, “thinly sliced”)
5-6 broccoli florets, cut in half
bowl of peas
2 tsp chinese 5 spice
2-3 pieces galangal
dash of Worcestershire sauce
dash soy sauce
squeeze lime juice

Serve with noodles

Marinade

2 tbsp soy sauce
2 tbsp tomato purée
2 small fresh chillis, finely chopped
1 garlic clove, finely chopped
thumb-sized piece of ginger, chopped
½ tsp muscovado sugar
squeeze of golden syrup

Method

Mix up all the marinade ingredients in a medium-sized bowl. Slice your beef into thin strips and slosh it around in the marinade. Stick in the fridge, while you chop up all your veg.

In a wok or casserole dish, toast the cashew nuts (no oil needed) over a high heat, stirring regularly to prevent them burning. Tip into a suitable receptacle to save for later. Heat a good splodge of sesame oil (or any other oil) then add the onions. Sweat the onions for a couple of minutes before adding the garlic and 5 spice. Keep on the heat for a few more minutes – this is where you can go one of two ways:

1. If, like me, your beef was pre-cooked add everything apart from the beef, cashews and peas. Stir constantly for 7-8 minutes before adding the beef and all the marinade from the fridge and continue to heat through, stirring as you go. If you find it sticking to the wok, add some water. 5 minutes before the end stick in the peas and cashews. Serve with noodles (I part-cooked mine before throwing in the wok).

2. If, unlike me, your beef was uncooked remove the onions and stir-fry the beef over a high heat until cooked through (approx. 3-5 minutes). Remove the meat and stick with the onions, reduced the heat to a simmer and replace in the wok with everything apart from the cashews and peas 5 minutes before the end stick in your peas, beef and cashews and heat through thoroughly.

Either way you will end up with an extremely tasty, relatively quick and easy Chinese treat. Better than a takeaway any day.

J

P.S. if you have them, add beansprouts – they’re-da-bomb.

Larb Gai Thai Chicken Salad

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So I stumbled across this dish the other day and amalgamated all the online recipes I found into my own. I couldn’t wait to try it out, so when W rang to say she was having a miserable journey home I jumped at the opportunity when she (jokingly…I think) asked me to come over and make her dinner. I’m just that kind of guy.

This is a bit “wetter” than a traditional larb gai, I think. I would call this a medium-hot dish with the spicing suggested, however it is entirely subjective. For example, my sister’s head would probably have exploded had she got her gnashers round it but a hardened curry connoisseur probably wouldn’t bat an eyelid. Or bowl an earlobe. Or catch a nosehair.

Serves 3-4 (or 2 with leftovers for lunch)

Ingredients

400g chicken breast, cut into strips
200ml coconut milk/cream
1 medium red onion, diced
6 spring onions, chopped
2 garlic cloves, chopped or crushed
4 tbsp cashews/peanuts/almonds, crushed
1 tbsp brown sugar
2 tsp soy sauce
Juice of 1 lime
1 tsp coriander
1 tsp turmeric*
½ tsp cayenne pepper
½ tsp dried chilli flakes (or one small fresh chilli, diced)

*I just so happened to have some fresh turmeric (*cough* stolen from home).
I grated a piece approx 3cm x 1cm (length x diameter) into the dish

to serve:
handful green beans/mange tout
handful fresh mint leaves
mixed leaf salad
rice

Method

Put the rice on the boil in a saucepan. Toast the nuts in a frying pan (without oil) until browned, then remove and place somewhere for safe keeping (trying not to eat them while you make the rest of the dish!). Add a little oil and sear the chicken on a high heat until it starts to brown. Chuck in the onion, spring onions, garlic, sugar and spices and give a good stir. Then pour in the coconut cream, soy sauce and squeeze in most of the lime juice – leaving just a little oomph left in your lime. Try saying that ten times quickly.

Drain your rice (once cooked, obviously) and stick back in the saucepan. Reduce the liquid until you’ve got a sauce that’s somewhere between sticky and runny and throw the whole lot in with the rice. Add the nuts back in (if you’ve got any left) – taking them out means they don’t go soft in the liquid as it reduces.

Throw some salad on a plate, then add your chicken and rice mix and top with a few green beans, the mint leaves (casually ripped) and a final squeeze of your now extensively mined lime. In the past year I have discovered a love for uncooked vegetables, which is somewhat embarrassing as I always used to mock my dad for his similar love, hence my beans were raw. Feel free however to chuck them into the mix as the sauce reduces if you prefer your greens less crunchy.

et voilà.

Here are some suggestions of potential additions/substitutions

– Roasted rice powder – I might do this next time. Add dry rice to a frying pan and toast on a high heat until brown, then grind down with a pestle and mortar
– Fish sauce
– Ginger
– Lemongrass
– Cumin

J