Chinese recipes: Zesty chilli and garlic tiger prawns

Simona Gauri | March 24, 2011 | 1 Reply

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong, where some of the most amazing seafood is served. The prawns are butterflied (cut in half down the middle of the back), topped with generous amounts of butter, garlic and spring onions and steamed. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish. Ingredients for zesty chilli and garlic tiger prawns (serves 2):

2 tablespoons groundnut oil 5 garlic cloves, finely chopped 1 medium red chilli, deseeded and finely chopped 200g/7oz raw large tiger prawns, shelled and deveined 1 tablespoon Shaohsing rice wine or dry sherry juice of 1 lime 75g/3oz French beans, chopped into 1cm and 1/2 inch lenghts 1 pinch of sea salt 1 teaspoon dried chilli flakes

HOW TO PREPARE ZESTY CHILLI AND GARLIC TIGER PRAWNS 1. Heat a wok or pan over a high heat and add the groundnut oil. Add the garlic and chopped chilli and stir-fry for a few seconds, then add the prawns, rice wine or sherry and the lime juice and stir-fry until the prawns start to turn pink.

2. Add the French beans and mix together. When the prawns have all turned pink, season with the salt and chilli flakes and serve immediately.

Roasted carrot, spinach and feta salad

Ingredients

450 g carrots, peeled and cut into chunks 1 red onion, cut into wedges 1 red pepper, deseeded and cut into wedges 60 ml olive oil 2 whole cloves of garlic 1 tsp cumin seeds 3 tbsp pumpkin seeds Juice of half a lemons 1 tsp runny honey 1 bag of baby spinach leaves 100 g feta cheese, crumbled 2 tbsp chopped leaves of mint

Method

1. Preheat the oven to 220C/fan 200/gas mark 7. Place the carrots, onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite. 2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper. 3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed.

STUFFED PEPPERS

Ingredients

2 red peppers 2 green peppers 2 yellow peppers 12 ripe tomatoes, scalded and peeled 6 tinned anchovies, halved lengthways 2 clove garlic, finely chopped 12 tbsp olive oil freshly ground black pepper focaccia, to serve

. Preheat the oven to 220/gas 7. Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.

2. Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper. 3. Bake for half an hour then reduce the heat to 180C/gas 4 and bake for a further half an hour until the peppers have softened and are brown around the edges. 4. Serve the peppers warm from the oven with focaccia bread BRIOCHE WITH EGG & SALMON RECIPE

6 brioche buns, tops removed and reserved 4 large eggs 50ml milk 25g butter 50g smoked salmon, cut into strips juice of lemon 1tbsp chives, finely chopped chive stalks, to garnish salt pepper Whisk the eggs together with the milk and salt. Set to one side as you melt the butter in a medium saucepan over a medium heat. Meanwhile, hollow out the brioche buns, making a cavity where the scrambled eggs will sit. Add the whisked egg mixture to the saucepan and cook over a medium heat, stirring occasionally until the egg is just set. Meanwhile, dress the smoked salmon strips with the lemon juice. Spoon the scrambled egg into the cavity of the brioche buns, then top with a some chopped chives and strips of the smoked salmon. Season the salmon with black pepper, then arrange the brioche on serving plates.

Rest the reserved tops against the buns and finish by garnishing the brioche with a chive stalk. Serve immediately.

Stuffed sweet peppers recipe

8 sweet peppers (colour according to preference) 2-4tbsp oil 1 red onion, finely chopped 2 cloves of garlic, finely chopped 3 spring onions, cut into thin rings approx. 175g of long grain rice 2-3 tomatoes, skinned, cut into pieces 1 bay leaf 125g almonds or walnuts, coarsely chopped 1tbsp finely chopped thyme 2-3tbsp finely chopped parsley 300g feta, crumbled salt pepper Slice the tops of the sweet peppers off at the stalk-end and remove the seeds and membranes. Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. Add the spring onion and allow everything to fry for the last 2 minutes. Then add the rice, tomatoes and bay leaf, stir everything thoroughly and add approximately 3 decilitres of boiling water. Allow the rice to boil for approximately 15 minutes until cooked. Take the pan off the fire and remove the bay leaf.

Stir the almonds, marjoram, thyme, parsley and feta through the rice mixture and season with salt and pepper. Carefully spoon the stuffing into the peppers. Reposition the tops of the peppers. Line the oven dish with greaseproof paper and place the peppers in the dish one next to the other. Add a little water and a dash of olive oil to the dish, cover the peppers with aluminium foil and bake them in the centre of a preheated oven set at 200C for approximately 25 minutes. Remove the foil and bake the stuffed sweet peppers for another 10-20 minutes until they are soft.

Cod Wrapped in Pancetta with a Quick Ratatouille

Ingredients

1/3 x 15g pack fresh lemon thyme (reserve a few sprigs for garnishing) 4 skinless cod loins (about 600g) 70g pack pancetta slices 1 tbsp Waitrose Lemon Infused Olive Oil For the ratatouille: 1 tbsp olive oil 1 clove garlic, crushed 750g frozen Waitrose Grilled Mix Vegetables 395g can cherry tomatoes 1-2 tbsp tomato pure

Method
1. Preheat the oven to 200C, gas mark 6. Remove the leaves from the lemon thyme sprigs and sprinkle over each cod loin, then lightly season. 2. Wrap slices of pancetta around each cod loin so that the ends are underneath. Place in a non-stick roasting tin and drizzle with the lemon infused olive oil. Bake for 15 minutes, or until the fish is opaque and flakes easily. 3. Meanwhile, make the ratatouille. Heat the olive oil and gently fry the crushed garlic for 1 minute to soften. Add the frozen vegetables and cook gently for 5-10 minutes. When the vegetables are beginning to soften, stir in the cherry tomatoes and tomato pure. Simmer gently for 5 minutes, then season to taste. 4. Serve the cod on top of the ratatouille, garnished with the reserved lemon thyme and with lightly boiled, salad or Charlotte potatoes.

Chinese-style salmon parcels

Ingredients

1 tbsp rapeseed oil 4 Waitrose Organic Scottish Salmon Fillets, skinned 1.5cm piece fresh root ginger, peeled and shredded 235g pack pak choi, sliced 100g Chantenay carrots, halved lengthways 100g chestnut mushrooms, sliced 120g sachet Blue Dragon Sweet Soy & Roasted Red Chilli Stir Fry Sauce

Method
1. Preheat the oven to 200c, gas mark 6. Brush 4 large squares of baking parchment with some of the oil and place a salmon fillet in the middle of each one. 2. Toss together the ginger, pak choi, carrots and mushrooms with the stirfry sauce and the remaining oil. Arrange over the salmon and fold in the baking parchment to make loose parcels. Place on a baking sheet and bake for 1215 minutes until the salmon is cooked through. Open the parcels and serve with steamed Jasmine rice.

Serves 4
Ingredients

1.5kg thick end of Pork Belly, bones removed 2 tblsp vegetable oil, 3 tblsp salt flakes 2-3 cups water 4 tblsp honey 2 star anise 2 tblsp coriander seeds cracked 2 bay leaves 2 cloves garlic bruised Extra Virgin Olive Oil Sea Salt

Bulb Garlic 1kg Baby Potatoes. 2 bunches Asparagus 150g snow peas 50g baby rocket 50g spinach leaves 1/2 cup toasted flaked almonds, 1 tblsp Dijon mustard 1 teasp honey 3 tblsp Extra Virgin olive oil Juice of 1 lemon

Method

Pork Belly
1. 1Heat oven to 160C fan forced 2. 2Score Pork Belly skin with a sharp knife and massage with oil and salt. Put pork on an oven roasting tray rack over water and slow roast for 2.5 hours, basting occasionally. 3. 3Once cooked, remove from oven and cover with foil to rest. Save pan juices. 4. 4Put honey, star anise, coriander seeds, bay leaves and garlic in a saucepan. Simmer over high heat so flavours infuse. Add pan juices and simmer for several minutes until thickened. Sauce can be spooned over cut pork or put in a jug to serve.

Potatoes
1. 1Put baby potatoes, garlic bulb (cloves separated and skin on), lots of olive oil and sea salt in a large baking tray and put into 180C fan forced oven 2. 2Cook for 45 mins or until potatoes are cooked through. These can be served hot or cold.

Salad
1. 1Shake mustard, honey, oil and lemon juice in a small jar and put aside. 2. 2Boil salted water and blanch asparagus until spears turn emerald green. Rinse under cold water. Repeat with snow peas. 3. 3Roast flaked almonds. 4. 4When serving, arrange washed rocket, spinach, asparagus, snow peas and almonds on a serving platter and drizzle with dressing.

Sweet Chilli Lobster

Ingredients

3 lobsters, halved 200ml sweet chilli sauce 200ml honey 2 garlic cloves Paprika Juice of 1 lemon 1 shallot, chopped 1 tsp ginger, grated red chilli, de seeded, finely chopped Shallots and parsley to serve

Method
1. 1Pre heat oven to 180 degrees. 2. 2Place lobsters in a baking tray. Over the top, add all ingredients and mix through with hands. 3. 3Cover baking tray with aluminium foil. 4. 4Bake in oven for 15 minutes. Sprinkle with sliced shallots and parsley to serve.

Chinese recipes: Zesty chilli and garlic tiger prawns Simona Gauri | March 24, 2011 | 1 Reply

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong, where some of the most amazing seafood is served. The prawns are butterflied (cut in half down the middle of the back), topped with generous amounts of butter, garlic and spring onions and steamed. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish. Ingredients for zesty chilli and garlic tiger prawns (serves 2):

2 tablespoons groundnut oil 5 garlic cloves, finely chopped 1 medium red chilli, deseeded and finely chopped 200g/7oz raw large tiger prawns, shelled and deveined 1 tablespoon Shaohsing rice wine or dry sherry juice of 1 lime 75g/3oz French beans, chopped into 1cm and 1/2 inch lenghts 1 pinch of sea salt 1 teaspoon dried chilli flakes

HOW TO PREPARE ZESTY CHILLI AND GARLIC TIGER PRAWNS 3. Heat a wok or pan over a high heat and add the groundnut oil. Add the garlic and chopped chilli and stir-fry for a few seconds, then add the prawns, rice wine or sherry and the lime juice and stir-fry until the prawns start to turn pink. 4. Add the French beans and mix together. When the prawns have all turned pink, season with the salt and chilli flakes and serve immediately.

Roasted carrot, spinach and feta salad

Ingredients

450 g carrots, peeled and cut into chunks 1 red onion, cut into wedges 1 red pepper, deseeded and cut into wedges 60 ml olive oil 2 whole cloves of garlic 1 tsp cumin seeds 3 tbsp pumpkin seeds Juice of half a lemons 1 tsp runny honey 1 bag of baby spinach leaves 100 g feta cheese, crumbled 2 tbsp chopped leaves of mint

Method
2. Preheat the oven to 220C/fan 200/gas mark 7. Place the carrots,

onion, pepper and half the oil in a large roasting tin. Season well. Toss together until everything is coated in oil. Roast for 15 mins. Stir in the seeds and garlic and roast for a further 10 mins until the carrots are just tender but still have a bit of bite. 2. Remove the vegetables from the oven and remove the garlic cloves. On a chopping board, slip the garlic from the papery skin

and using the blade of a knife work it to a smooth paste. Put the garlic paste in a small bowl with the remaining oil, lemon juice and honey and whisk together with a fork. Season to taste with salt and pepper. 3. Empty the spinach leaves into a large serving bowl, then add the roasted vegetables, feta cheese, chopped mint and pour over the dressing. Toss lightly together until mixed. Tonys big fish on big barbie: whole BBQ Atlantic salmon, broccolini in lemon, haloumi in dukkah and molasses and mango salsa salad

Ingredients BBQ Atlantic salmon

Whole Atlantic salmon to be generous 300 g per person Splash of Mirin Bunch of spring onion 4 Limes 2 Coriander roots 1 Ginger 1 Red onion cup White wine 20ml olive oil

Broccolini in lemon

5 bunches Broccolini (1 per person) Juice of 1 Lemon

Haloumi in dukkah and molasses

500g Haloumi cheese 100g Dukkah 20ml Molasses

Mango salsa salad

2 punnets of sliced strawberries Juice of 1 Blood orange 1 Red Onion Juice of 1 Lime Sprig of Mint 2 Handfuls of mixed salad leaves (rocket etc)

Method BBQ Atlantic salmon

1. 1Rub the salmon with mix of mirin, onion, lime, coriander root,

ginger, red onion, oil and wine

2. 2Wrap salmon snugly in foil 3. 3Cook on the BBQ (20 minutes per kilogram)

Broccolini in lemon
1. 1Marinate the broccolini in lemon juice 2. 2Cook quickly (around 90 seconds) on a hot BBQ, 3. 3Remove before it goes limp

Haloumi in dukkah and molasses

1. 1Quickly cook the haloumi on both sides on the BBQ,

appproximately 3 minutes
2. 2Sprinkle with dukkah and drizzled molasses

Mango salsa salad

1. 1Combine mango, strawberries citrus juices and sliced onion to

make a salsa 2. 2Toss the salsa with chopped mint and greens immediately before serving

Herb Crumbed Roast Tomatoes

Ingredients

6ripe tomatoes olive oil breadcrumbs fresh herbs (parsley, thyme, basil, oregano) grated perfect italiano mozzarella pitted black olives 6slices proscuitto

Method

Cut tomatoes in half, drizzle with oil and roast in a 200C oven for 20 minutes. Mix breadcrumbs with herbs, grated Perfect Italiano Mozzarella, olives and some extra oil. Top the tomatoes with the breadcrumb mixture and roughly chopped prosciutto. Bake for 15 minutes until golden. Tip: Use up bread thats about to go stale to make breadcrumbs in a food processor. Just freeze them until required.

Notes: Prep Time: 15 minutes Cooking Time: 35 minutes

Rocket Crusted Prawns with Rocket Salad

Mayonnaise 2 egg yolks 2 tablespoons white balsamic

1 cup olive oil

Lemon and rocket breadcrumb stuffing 1 small ciabata roll, processed to fine breadcrumbs cup finely chopped rocket leaves

2 tablespoons extra virgin olive oil Grated rind of one lemon 2 vine ripened tomatoes, tops removed and deseeded Olive oil, to drizzle 2 tablespoons plain flour 6 large green tiger prawns, peeled, deveined and butterflied 1 lemon, cut into slices

Rocket and avocado salad 1 avocado, peeled and cut into large chunks 1 bunch rocket, leaves picked

1 teaspoon white balsamic vinegar 1 tablespoon extra virgin olive oil

Method

Preheat oven to 180'C. For mayonnaise, whisk egg yolks and white balsamic in a medium bowl until smooth. While whisking, add oil in a thin steady stream until dressing thickens. Season with salt and pepper to taste.

For breadcrumb stuffing, combine breadcrumbs, rocket, oil and grated lemon rind in a medium bowl. Stuff tomatoes with tablespoonfuls of stuffing and place tomatoes on a baking paper-lined oven tray. Drizzle with oil and bake for 15 minutes. Place flour in a shallow dish and season with salt and pepper. Dust prawns with flour, shake off excess and top with a tablespoon of breadcrumb mixture on cut side. Arrange on a baking paper-lined oven tray and drizzle with olive oil. Reduce oven to 170C and bake for 7 - 10 minutes. Heat a char-grill pan over a high heat. Add lemon slices and drizzle with oil, cook for 1 minute on each side or until golden and caramelised. For salad, combine avocado, rocket, white balsamic and oil in a bowl and toss to combine. Season with salt and pepper to taste. To serve, arrange rocket salad on a plate, top with prawns, a stuffed tomato and mayonnaise.