Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chinese, coriander, garlic, ginger, know your onion, know your onions, knowyouronion, knowyouronions, sauce, scallops, shallots, soy, starter, steamed | No Comments »
With a sharp knife, carefully prise open the scallop shells, keeping only one of them. In a bowl, add the seeded and chopped chilli, grated ginger, sesame oil, chopped garlic and coriander, and soy sauce. Place the scallops in a heatproof dish, and pour over one teaspoon of dressing. Set the plate in a bamboo steamer. Half-fill a wok with boiling water, but making sure the steamer doesn’t touch the water. You can also use a steam pan. Cover and steam the scallops for 6 minutes. While they’re steaming, deep fry the sliced shallots and garlic in hot oil until crisp. Drain them on absorbent paper. Serve the scallops in their shells, topped with the crispy shallots, garlic and coriander leaves.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: contemporary, ginger, glazed, honey, know your onion, know your onions, knowyouronion, knowyouronions, lime, sauce, scallops, skewers, soy, starter | No Comments »
Peel and grate the ginger and whisk it with the soy sauce and oil in a non-reactive dish. Add scallops and toss to coat. Cover and set aside for 20min. Soak skewers in water for a few minutes and rub with a bit of olive oil. Thread 2 scallops per skewer. Mix the honey and lime juice. In a medium hot grill, or pan, cook the skewers for 2 minutes per side, glazing with the honey mixture. .
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: barbecue, barbecued, cider, contemporary, course, garlic, know your onion, know your onions, knowyouronion, knowyouronions, main, pork, ribs, soy, vinegar | No Comments »
Trim the ribs, but leave the sheet in one piece. In a non-reactive pan, cover the ribs with the cure and leave it in the fridge for 2 to 12 hours.;For the sauce, first grate the garlic. Melt the muscovado sugar in a heavy-based pan and mix in the remaining ingredients with the pork trimmings. Cook until just smooth.;Rinse the ribs under running water. Brush them all over with the sauce and put on a oiled baking tray. Bake in a low oven (120C-140C) for at least 2 hours, brushing with more sauce every 20min.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: batter, carrot, carrots, courgette, dashi, deep, fried, hon, japanese, know your onion, know your onions, knowyouronion, knowyouronions, mirin, onion, onions, potatoes, prawn, prawns, shrimp, shrimps, soy, starter, tempura, vegetables, zucchini | No Comments »
In a chilled bowl, mix the flour, egg and ice cold water to make a lumpy, but thin batter. Leave in the fridge. For the dipping sauce, mix the dashi, water, mirin, soy sauce and bring to the boil. Let it cool to room temperature. Cut the courgette and onions into 1cm slices. Cut the carrots into 1cm sticks and the sweet potatoes in 0,5cm slices. Make a thin cut through the back of the shrimps and remove the veins. Heat the oil to 180C/350F, until a cube of bread browns in a minute. Dip the shrimps and vegetables in the cold batter and deep fry 2 or 3 pieces at a time for 2-4 minutes until cooked through and crisp (not brown). During this process, it’s important to drip more batter over them, so that you create a thicker, uneven and consequently crispier crust. Drain over kitchen paper and serve with the sauce.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bean, bell, cabbage, carrot, carrots, course, curd, fried, garlic, ginger, green beans, know your onion, know your onions, knowyouronion, knowyouronions, main, noodle, noodles, pepper, rice, soy, stir, thai, tofu, vermicelli | No Comments »
Soak the mushrooms in warm water for 20 min. Drain and slice. Seed the bell pepper and cut it into thick strips. Halve the carrot crosswise. Cut into thin slices and then strips. Cut the green beans in half and the fried tofu in dices. Pour boiling water over the vermicelli and soak for up to 4min, until soft. Drain. In a hot wok, add the oil, chopped garlic, grated ginger and tofu. Stir-fry for 1 minute. Add the remaining vegetables, except the sprouts, and cook for 2 minutes. Season with the sugar, fish and soy sauces. Add the vermicelli, bean sprouts and cabbage, tossing with 2 wooden spoons. Cover and steam for 30 seconds. Serve.
