Category: Quick bite column

Easy king prawn and egg fried rice

October 14, 2015
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself. 
  I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
   The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
  I have used King Prawns but you could substitute to Chicken, turkey or Pork.
  This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!

Easy king prawn and egg fried rice:


Ingredients:
  • 250g Long grain rice 
  • 2-3  tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
  • 2 cloves of garlic finely chopped
  • A thumbnail size of fresh Ginger grated
  • 2 eggs 
  • 2-3 Spring onions chopped (save some for on top at the end)
  • a few leaves of green pak choi chopped 
  • tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
  • tbsp of Oyster sauce ( Wang Fung Hong )
  • cracked black pepper to season


Method:
  • Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
  •   Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
  •   Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
  •   Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
  •   Then stir in your cooked eggs from before, stir and add some pepper to season. 
–  Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion. 




   

Summer roast vegetable salad

August 24, 2015





This may seem like JUST a Roasted vegetable salad to you, but to me it screams out a whole lot more. One might say this resembles a Panzanella, a Tuscan bread salad with tomatoes, olive oil and herbs served in summer, maybe it is?

  Throughout summer I always roast off a medley of these vegetables as the produce is pretty much all  in season now and to me its just like summer in a bowl. I love the colours it gives off and the flavours are just immense. Another great thing regarding this little dish is that if you are a Kitchen gardener like myself, at some point, such as now in summer some of your homegrown vegetables will be used in it if not all. Its great for a glut of tomatoes, courgettes or peppers.

  Roasting mediterranean vegetables can be the basis of creating so many other dishes from it. Here is just a short list of examples for you:
  • Use it as a topping for Pizza or on bruschetta’s 
  •   Turn into a gratin by adding cheese on top and placing back in the oven
  •   Make quiche or tarts
  •   Add chickpeas and some Moroccan spice or Indian spices to make a curry
  •   Also adding feta cheese and olives gives a greek feel
  •   Mix through Rice
  •   By adding it to Pasta, popping on a rich cheese sauce with some dijon mustard in will make an amazing Pasta Bake.
  • I could go on…
Or simply of course this dish can be the great accompaniment for barbecued/grilled meats or fish.
  However going back to the dish alone, Ive added fennel to mine and lots of herbs which give it that extra flavour. I personally love to sit outside with a big bowl of this and of course a large glass of wine to wash it down.  As I said…Summer in a bowl.




Ingredients:
  •   2 tbsp Rapeseed oil or Olive
  •   2 Cloves of Garlic roughly chopped
  • 1 small courgette trimmed
  • 1 red pepper and yellow pepper 
  • 1 Baby fennel trimmed , cut through the middle into 4-5 pieces 
  • 2 handfuls of cherry/baby plum/piccolo tomatoes halved, I used British Vittoria ones
  • 1/2 Aubergine trimmed
  • 1-2 red onions
  • Handful of fresh herbs finely chopped: Oregano, Lemon thyme or normal thyme, Basil, parsley
( If you don’t have Lemon thyme, use normal and then grate about a 1/4 of lemon zest)
–   Sea salt and cracked black pepper to season
Croutons for the Salad
  • 2 Slices of Bread ( couple of days old) chopped into squares
  • 1-2 tbsp of rapeseed oil
  • 1 clove of garlic bashed
  • Salt and cracked black pepper to season
  •   Sprig of Rosemary finely chopped
Method:
  • Preheat oven to 200c 
  • Chop all vegetables into similar size chunks, 2-3 cm
  • Place all vegetables ( not tomatoes )into an oven proof dish add the oil, garlic and season. mix through with your hands
  • Pop into the oven for 15 minutes.
  • Drizzle oil over croutons, season and coat with the rosemary. Dry fry in a pan until golden brown.
  • After 15 minutes add your most of your fresh herbs and tomatoes and pop back in the oven for approximately 30 minutes or until cooked through.
*  Toss the croutons through, add the rest of your herbs, a good drizzle of oil and serve in a large bowl.





Orzo with bacon, broad beans and peas

August 18, 2015

I actually wrote this Recipe for my column ” Quick bite” in the Leicester mercury about 6 weeks ago when Broad Beans and peas were at the peak of their season but Ive decided to share this now still as I love this dish and regular make it. 

  Peas are still around at the moment ( August ) and you should still find some Broad beans as they sometimes can go on till September. If for some reason you can’t get them now, Courgettes will be a good substitute.


 Here is what I wrote before:

Broad beans and Peas are in the height of their season at the moment so I wanted to show you a different way of cooking these lovely pulses.
  Broad beans and peas as baby first pickings, like I had, should be enjoyed for their flavour so you shouldn’t by any means over cook them. Im growing both in my kitchen Garden, so if you are too, this is even more fantastic.
  Ive teamed them up in this recipe with Orzo which is a great little pasta shape, sometimes confused for being a grain almost like rice.  I use this quite a lot in cooking as its light, very quick to prepare and most things will go with it. Plus, it’s great to have as a salad the next day for lunch. 
  Ive also teamed these seasonal beauties with some added bacon, one for colour and the saltiness it gives will bounce off the sweetness of the peas.
  I also find that this dish is very refreshing so you won’t feel heavy after it.
  So if you’re unsure of a way to cook broad beans and you’re not quite sure wether you like them, have an abundance of fresh peas or even if you have a packet of orzo in your cupboard gathering dust, do this recipe now.






Orzo with bacon, broad beans and peas:
Ingredients:
(Serves 2 approximately for a light lunch)
  • 3 handfuls of Orzo ( you won’t need a lot, it goes a long way )
  •   2 cloves of garlic finely chopped
  •   2 rashers of bacon thinly sliced
  •   2-3 spring onions chopped
  •   8-10 seasonal (British) Broad beans podded (I double podded half )
  •   A good handful of seasonal (British) fresh peas podded
  •   Small amount of Chicken stock (100-150ml) just to taste
  •   Small handful of flat leaf parsley chopped
  •   Pea shoots to finish if you have them and even you can use Broad bean shoots in this too
  •   A good few turns on the pepper mill for some Cracked Black pepper to season
Method:
  • Cook Orzo to packet instructions ( normally only takes 5-6 minutes )
  • Fry off the Bacon for a couple of minutes till its starts to crisp and turn a golden colour.
  • Add your Garlic and Spring onions, cook and stir for about another minute.
  • Pop in your fresh broad beans and peas and cook for a bout a minute or two, not allowing your garlic to burn.
  • Add your chicken stock, stir, reduce down after a minute or two and then add your parsley and seasoning.


*  Make a final stir, taste, add your shoots if you have them, serve and dive in there.

Chinese pork lettuce cups

July 17, 2015



I thought I’d share with you another recipe from my column that I did a couple of months back. This dish has been in my life for a long time and I always make these for many different occasions.  I even make them for just a snack, they are that moorish!

  So, I think the earliest memory of me having a version of this dish, must have been when I was only about 4 years old. But back then, they would wrap it all up in a large lettuce leaf. It is quite a retro dish for these days but I have come up with a version that I feel never dates or fails.

  The sauce is something I have been having for years with these, noodle soups and Chinese dumplings so I thought I’d share that with you too. When you drizzle that sauce on top, it will give it a real kick.
  I love serving these little cups when entertaining, they always look great served up on trays for people and they always seem to get an “ooh” when they come round. You can also use this recipe for a starter one night, a light Lunch or even on a Chinese banquet as my “Chinese nights” always seem to end up as! 
  They are very quick to prepare and they don’t break the bank to buy the ingredients either. 
  Lately I’ve being seeing a lot of Pork mince reduced so if you aren’t sure what to do with it, buy it and fear no longer.



Chinese pork lettuce cups:







Ingredients:
–   1 tbsp of Rapeseed oil or you can use, sunflower or groundnut oil
  • Pork mince 35og will make about 12 cups
  • Half a green chilli chopped finely
  • 4 Spring onions, half of pork mix, half for garnishing
  • 1 tsp Chinese five spice blend ( I use Spice Kitchen )
  • 1 tbsp of Light soy sauce ( Mine is from Wang Fung Hong in Leicester )
  • 2 cloves of garlic finely chopped
  • small grating of fresh Ginger (about a small thumbnail amount)
  • 2 Little Gem lettuces
  • For the garnish: Thinly sliced cucumber 
                                      Thinly sliced Spring onion
                                      Thinly sliced carrot (julienned)
                                     Handful of fresh chopped coriander
                                      Red chilli chopped finely

                                                                           

Hot Sauce:
  • 2 tbsp of Sriracha sauce ( Mine is from Wang Fung Hong)
  • 1 tbsp of malt vinegar
  • 1 tbsp Tomato ketchup
  •  1 tbsp light soy sauce 
  • sprinkle of chilli flakes ( put more if you want it hotter )
  • sprinkle of caster sugar
N.B If you find the sauce is too tangy, sometimes I add 1/2 tbsp Oyster sauce to this also.




Method:
  • In a wok or a frying pan start to fry off the spring onion, garlic, chilli and ginger for only a minute.
  • Add your pork mince and stir for a couple of minutes breaking up all clumps of the meat.
  • As your pork mince is starting to turn brown, add in your Chinese five spice and again, stir for a couple of minutes
  • Add in your soy sauce, stir and when your Pork is cooked, turn your heat down just to keep warm.
*  Assemble your Pork mince into the lettuce cups, garnish and serve with your sauce.