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Posts Tagged ‘Jennifer Joyce’

This is so simple and definitely better than a take away. While we’re not massive fans of baby corn it provides a crunch and texture that would be missing from the dish if not there. Made for Jono’s birthday on a Monday after a weekend of extensive birthday cooking; great flavours and quick for a work day celebration.

Wine Suggestion: We’d opened a Dermot Sugrue Cuvée Dr Brendan O’Regan, a profound, complex and rewarding English Sparkling for Jono’s birthday and had a leftover glass with this dish. We discovered Dermot’s wines a few years ago and have loved them ever since and it was a super match, standing up to the Asian flavours exceptionally well. We know this particlar wine may be hard to find but look for a good crisp sparkling that has been left on lees for a while or a good Champagne – sparkling should be so much more than a celebratory glass and they make great food matches.

Thai Chicken Stir-fry with Cashews & Chilli Sauce – serves 4

  • 100g baby corn
  • 1 tbsp vegetable oil
  • 500g boneless skinless chicken thighs, cut into small bite-size pieces
  • 4 cloves of garlic, finely chopped
  • 2 red chillies, thickly sliced
  • 2 red peppers, cut into thick pieces
  • 1 onion, halved and sliced
  • 50g roasted cashews
  • Thai basil or regular basil and steamed rice, to serve

FOR THE CHILLI SAUCE:

  • 2 tbsp Thai chilli paste/jam (nam prik)
  • 1 tbsp fish sauce
  • 2 tbsp light soy sauce
  • juice of 1 lime
  • 4 tbsp oyster sauce

Make the chilli sauce by mixing all of the ingredients together in a small bowl, then set aside.

Blanch the baby corn in a pot of boiling water for 2 minutes, then drain and refresh under cold water and drain again.

Heat a large wok until hot and add ½ tbsp vegetable oil. Brown the chicken in batches. If you leave them for 2-3 minutes on one side initially they will get a nice colour, then stir-fry for another minute or until golden on all sides. Transfer to a bowl.

Heat another ½ tbsp oil of oil in the wok over a medium heat, then add the garlic and chilli and stir-fry for a minute. Add the peppers, onions, cashews and baby corn and heat for 1 minute. Pour in the chilli sauce and add the chicken. Stir-fry until heated through and the sauce has thickened.

Serve with steamed rice and basil sprinkled over.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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We’re not buying any meat or fish this January, it’s not veganuary, but just an effort to be a little frugal at the start of the year. We also want to make sure we use up all the odds and ends in the freezer. We’ve been making lots of Korean dishes but they tend to focus on meat or fish, so we decided to give some winter veg the Gochujang treatment. Serve with some sticky rice.

Wine Suggestion: The sommelier’s secret weapon: Quinta Soalheiro’s Allo. Light and fresh, but with fruit, texture and depth to stand up to any dish. The earthy, iodine kale and spicy flavours just work with this wine.

Korean Winter Veg Stir-fry – serves 2

  • 2 tbsp vegetable oil
  • 1 onion, halved and sliced
  • a small clove of garlic, chopped
  • 1 tbsp finely chopped ginger
  • a small bunch of long-stemmed broccoli, cut into bite-sized pieces
  • 1 carrot, cut into batons
  • 100g greens, we used purple kale but any kale or cabbage will be good, remove any thick stalks and shred
  • 4 scallions, 2 chopped and 2 cut into 4 cm lengths
  • ½ tbsp sesame seeds

FOR THE GOCHUJANG SAUCE:

  • 1 tbsp gochujang (Korean chilli paste)
  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp mirin or rice wine
  • 1 tbsp honey

To make the gochujang sauce, mix all of the ingredients together in a small bowl and whisk until smooth.

Heat a large wok over a high heat, then add 1 tbsp of the vegetable oil. Add the onion, garlic and ginger and stir-fry until softened, a couple of minutes.

Add another tbsp of oil to the wok, then add the broccoli, carrot and longer pieces of scallion, continue to stir-fry until slightly softened.

Add the sauce and the kale and stir-fry for another 2 minutes. The sauce should be sticky on the vegetables and everything piping hot.

Serve the veg over sticky rice and sprinkled with chopped scallions and sesame seeds.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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