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Archive for the ‘Asian’ Category

Spicy Sichuan-style Prawns

This is a delicious Chinese dish but definitely for chilli lovers as its not lacking in fiery heat. Serve with rice to serve 2 or with other dishes to serve 4.

Wine Suggestion: The heat will effect most wines so be careful with your choice here. Our choice was from Alsace, the Zind Humbrecht Pinot Gris Calcaire 2009 which had a  natural sweetness and a range of spices that really added to the dish.

Spicy Sichuan-style prawns – serves 4

  • 1½ tbsp groundnut oil
  • 2cm ginger, finely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 scallion, finely chopped
  • 450g raw prawns, shelled and de-veined

FOR THE SAUCE:

  • 1 tbsp tomato purée
  • 3 tsp chilli bean paste (buy in an Asian supermarket)
  • 2 tsp Chinese black vinegar or cider vinegar
  • 2 tsp golden caster sugar
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • handful of coriander leaves and sliced scallion, to serve

Heat a wok or large frying pan over a high heat.

Add the groundnut oil and wait until very hot and slightly smoking, then add the ginger, garlic & scallions. Stir-fry for 20 seconds, then add the prawns and stir-fry for 1 minute. Add the sauce ingredients with the salt and pepper and continue to stir-fry for 3 minutes over a high heat.

Serve immediately sprinkled with the coriander & scallions.

(Original recipe by Ken Hom IN: BBC Good Food Magazine, February 2015.)

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Thai Red Turkey curryAnyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.

Thai Red Turkey Curry – Serves 4 generously

  • 1 tbsp vegetable oil
  • 3-4 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 1 red pepper, deseeded and chopped into chunks
  • 250g mushrooms, halved or quartered if large
  • 180g sugar snap peas
  • 20g pack basil, leaves picked
  • 1 tsp brown sugar
  • juice of 2 limes
  • 3 tbsp soy sauce
  • 300g leftover turkey (or chicken) – a bit more or less won’t make any difference
  • 1 red chilli, sliced into rounds
  • jasmine rice, to serve

Heat the oil in a large pan. Add the curry paste and fry for a couple of minutes. Stir in the coconut milk with 100ml water and the red pepper and cook for 10 mins until almost tender.

Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the turkey and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

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Ripped red pepper duck curry

Ripped red pepper duck curry

The addition of fresh red peppers and cherry tomatoes gives this curry a really fresh and summery feel. Perfect for when you fancy something spicy on a warm evening. It is also equally at home as the nights draw in, like the moment in Dublin and you fancy an open fire to cosy up to.

Wine Suggestion: A good Gewürztraminer makes a surprisingly brilliant match for this dish with enough weight for the richness and texture and plenty of aromatics to compliment the flavours. Our choice this time was the excellent Cave de Turckheim’s Reserve Gewürz, an off-dry wine that balanced perfectly with the heat of the red curry paste.

Ripped Red Pepper Duck Curry – serves 4

  • 4 duck legs
  • 1 tbsp fish sauce
  • 1 stick lemongrass, finely chopped
  • 2 large cloves of garlic, crushed
  • vegetable oil
  • 2 red peppers, deseeded and sliced lengthway
  • 5 tbsp Thai red curry paste
  • 2 x 400ml tins coconut milk
  • 3 tsp sugar
  • juice of ½ a lime, plus wedges for serving
  • 12 baby plum tomatoes
  • a handful of Thai or regular basil
  • red chilli and shallots, sliced finely to serve
  • steamed rice, to serve

Preheat the oven to 200ºC/180ºC fan/Gas 6.

Rub the duck legs with some salt and pepper, 1 tbsp of the fish sauce, lemongrass, crushed garlic and 2 tbsp of oil. Place in a roasting tin, cover with foil and bake for 1 hour. Remove the foil and add the sliced red peppers to the tin, tossing them in a little of the duck fat. Turn up the oven to 220ºC/200ºC fan/Gas 7 and roast uncovered for another 15 minutes or until the duck skin has crisped and the pepper slices are blistered. Remove the peppers and keep to one side. Pull the duck meat and skin from the bones and keep to one side.

Simmer the bones in 500ml water for about 30 minutes to make a stock.

In a saucepan, fry the curry paste in the oil until darkened in colour. Stir in the coconut milk, then add the stock, fish sauce and sugar and simmer for about 20 minutes or until it has thickened slightly. Squeeze in the lime juice. Stir in the strips of pepper, baby plum tomatoes and the shredded duck – reserving some crispy-skinned pieces for serving – and gently simmer for about 3 minutes or until heated through.

Remove from the heat and stir in a small handful of basil leaves. Ladle into bowls, piling on top the reserved crispy duck, some extra basil and shredded chilli and shallots to taste. Serve with lime wedges and steamed rice.

(Original recipe by Alastair Hendy in BBC Olive Magazine, August, 2014.)

 

 

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Salmon Teriyaki

Really delicious salmon with crispy skin and a rich sauce. Serve with rice and some asian greens.

Wine Suggestion: Soy sauce accentuates tannins in wine so we’d suggest avoiding reds for this dish. With ingredients that include Sake, Mirin/Sherry and sugar there are two options that we find work really well, and in a contrasting way. Firstly a non-dry, slightly sweet Oloroso sherry, like the Valdespino 1842 VOS Oloroso, will work with the umami savoury characters and compliment the rich sweetness. Alternately play with a bit of contrast and pick a good Rosé Champagne, like Billecart-Salmon’s benchmark example; this plays with the senses and adds an extra vibrancy to a dish already replete with flavour.

Salmon Teriyaki – serves 4

  • 250ml light soy sauce
  • 125ml sake or rice wine
  • 125ml mirin or dry sherry
  • 100g caster sugar
  • 4 salmon fillets, skin-on
  • 1 tbsp sunflower oil

Mix the first 4 ingredients together and stir until the sugar has dissolved to make a teriyaki sauce. Marinade the salmon in half of the sauce for at least 3 hours. Pour the rest of the sauce into a saucepan and bubble gently on a low heat for 30 minutes or until reduced and thickened.

Heat the oven to as high as it goes, then put the drained salmon fillets in an ovenproof dish, skin upwards. Cut small squares of foil to cover the salmon skin and stop it burning.

Bake for 5-6 minutes, then remove the foil and brush oil over the skin. Return to the oven for another 5-6 minutes or until the skin is crispy and starting to char.

Pour some of the reduced sauce onto each plate and sit the salmon on top to serve.

(Original recipe by Reiko Hashimoto-Lamber IN: BBC Good Food Magazine, April 2008.)

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Howrah Express

Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.

Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.

Cinnamon Lamb Curry – serves 8

  • 4 tbsp rapeseed oil
  • 2 large onions, finely chopped
  • 8 cloves of garlic, finely chopped
  • 1 x 400g tin of plum tomatoes
  • 1½ tsp garam masala
  • 1¼ tsp chilli powder
  • 2 tsp ground cumin
  • 1½ tbsp ground cinnamon
  • 1½ tsp salt
  • 1.2kg lamb neck fillet, chopped into chunks
  • 150ml full-fat yoghurt, whisked

Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.

Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.

Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.

Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.

(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)

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Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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Thai pumpkin & chickpea curry

Thai pumpkin & chickpea curry

A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.

Pumpkin & chickpea curry – serves 4

  • 1 tbsp sunflower oil
  • 3 tbsp Thai red or yellow curry paste
  • 2 onions, finely chopped
  • 3 stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seeds
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • steamed rice and/or naan bread, to serve

Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.

(Original recipe from BBC Good Food)

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