Had to repost – this was amazing:
Thu 7 Feb 2013
Hunan-Style Crispy Chilli Beef with dried Chillies & Peanuts
by Ken Hom & Ching-He Huang from Exploring China (BBC Books)
Serves 2-4 to share
Prep time: 20 mins
Cooking time: 20 mins
450g (1lb) sirloin steak, fat removed, finely sliced into matchstick strips
3 tbsp cornflour
4 long, dried Sichuan chillies (Nige says use other dried chillies if you can’t get Sichuan)
1 tbsp light soy sauce
2 tbsp sweet chilli sauce
juice & zest of ½ large orange
1 head of romaine lettuce, shredded
½ cucumber, thinly sliced
For the garnish
2 spring onions, sliced into long strips, then placed in iced water & drained to make curls
100g (4oz) roasted unsalted peanuts
1. Put the beef strips into a large bowl & add 2 tbsp of the cornflour.
2. Toss until the beef has absorbed the cornflour.
3. Add the remaining cornflour & toss to coat.
4. Half-fill a wok with groundnut oil & heat the oil to 180C/350F, or until a cube of bread turns golden brown in 15 secs.
5. Fry the beef in 2-3 batches until golden (4-5 mins).
6. Drain on kitchen paper & season with sea salt.
7. Carefully drain the oil into a heatproof container, then return 1 tbsp of oil to the wok.
8. Heat the wok over high heat & add the dried chillies, soy sauce, chilli sauce & orange juice.
9. Bring to a simmer & reduce the sauce until it becomes thickened & coats the back of a spoon. Toss the beef in the sauce to coat thoroughly.
10. Serve over a bed of the shredded lettuce & sliced cucumber, then garnish with spring onions, peanuts & orange zest.
Reposted from Radio2 website a recipe by Paul Young from Recipes Found on my Travels (Langan & Such)
Prep time: 15 minutes
Cooking time: Less than 30 minutes
125g / ¼ lb butter
150g / 5oz / ½ cup sliced mushrooms
1 green bell pepper, diced
1 large onion, diced
1 jalapeno chilli, diced
1 tsp cumin seed
90g / 6oz / ¾ cup plain flour
1tsp ground paprika
1 tsp ground red pepper
1L / 1 quart / 4 cups chicken stock
500ml / 16fl oz / 2 cups pouring cream
75g / 2½ oz / ½ cup grated Cheddar cheese
500g / 17oz tinned sweet corn
1 tbsp chopped fresh parsley
1 tbsp diced pimiento peppers
1. Heat a large saucepan over medium heat, add 2 tbsp of the butter & sauté the mushrooms until browned, 3-4 mins, remove & reserve them.
2. Add the remaining butter to the saucepan; add the bell pepper, onion, jalapeno & cumin seed & sauté until soft, 3-5 mins.
3. Whisk in the flour, paprika & red pepper & mix well to eliminate any lumps that may form.
4. Reduce the heat to low, stir in the chicken stock & mix well.
5. Add the pouring cream & the cheese & stir continuously until the cheese has melted & the soup has thickened.
6. Add the corn, parsley, pimiento & the reserved mushrooms; mix well & heat thoroughly.
7. Salt to taste & serve immediately.
A most amazing year, in which my 3 closest friends have all married.
A trip of a lifetime (again!) to beautiful Australia – so hard to leave behind.
But with all this busieness I have made so many excuses not to update my site, in 2013 I want to get back to this. apart from anything it is so useful when I am out shopping and need a recipe right there, I know exactly where to go!
So Happy Christmas and have a very Happy New Year.
Or Bonny Hogmanay if your lucky enough to be coming to Edinburgh – Thank you James for putting us all up.
Tamara, Lenny, Sally the Cat and the 4 Chooks. xxx
This is a great basic dough that I have been using as a base for various recipes.
Mix the yeast with the water and leave to sit for 5 minutes to activate.
Weigh the flour and sugar and put into a large bowl.
Weigh out the lard and salt into a jug or bowl and add the milk, so that the lard and salt dissolve.
Mix the two liquids (Milk & Yeast Mixture) thoroughly into the flour to form a dough.
Turn out onto a lightly floured surface and knead for 10 minutes until your dough is soft and elastic.
Leave to rise for 1 hour in a covered bowl in a warm place.
The dough is now ready to be used in a multitude of recipes.
Divide the dough into 8 balls and on a floured surface flatten with the palm of your hand into patties.
Brush with egg and cover with seaseme seasds before leaving to rise (covered) for 30 minutes.
Preheat your oven to 200°C/fan 180°C/gas mark 6. Bake the buns for about 10-15 minutes until golden.
I often take flat breads to work for lunch but they never taste the same unless freshly baked that morning and that can be a faff. This dough will keep in the fridge for a few days so each morning it does not take long to tear off a small handful of dough and roll out on a floured surface, heat a skillet or frying pan and cook for 2 minutes each side. Wrap up and pop in your lunch box.
Tear & Share Picnic Bread:
I love this recipe as it was probably the first time I ever felt I had cooked the bread just right. The flavour combinations are limitless, try apple and cinnamon too, but with chorizo is my favourite.
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Roll out the dough on a floured surface, top with toasted pine nuts, grated gruyere cheese, chopped sun-dried tomatoes and some freshly cooked chorizo. Roll the bread up like a swiss roll and slice into approximately 8-10 rounds. Arrange the rounds in a greased baking tin with the sliced side facing up and cover with clingflim, leave to rest for 45 minutes, before baking for 35-40 minutes until golden. Remove from the the tin to cool on a wire rack.
This recipe is taken from Bakingmad.com.
This mixture is a lot lighter and fluffier then the American version which uses less eggs and butter.
150 grams Butter
150 grams Unrefined Light Muscovado Sugar (Billington’s)
3 Happy Eggs beaten
115 grams Self Raising Flour (Allinson Nature Friendly) sifted
35 grams Cocoa Powder sifted
0.50 tsp Baking Powder
100 grams Milk Chocolate Chips (Silver Spoon Create)
300 grams Cream cheese full fat
1 tsp vanilla paste
300 grams Unrefined Golden Icing Sugar (Billington’s) sifted
25 grams Cocoa Powder sifted
Set the oven to 170°C, 150°C fan, gas 5. Line a muffin tin with large paper cupcake cases.
Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy.
Gradually add the beaten egg a little at a time until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips Divide the mixture between the cupcake case.
Bake for 20 -25 minutes until risen and just firm to the touch.
Allow to cool.
To make the icing, beat the cream cheese, vanilla, icing sugar and cocoa together until smooth then swirl or pipe onto the cupcakes