Chicken Kung Poa

I think I’ve mentioned before that we a blessed with a superb local Cantonese restaurant in Haxby.  Many times I’ve tried to cook Chinese food but although it’s usually good, it regularly fail to meet the standards I’ve come to expect from Paddyfields.  Their Kung Poa Chicken is one of my favourites, and yet again…

Quick Chilli Beef Noodle Stir Fry

A wonderful Thai inspired stir fry which makes the most of our lovely locally sourced beef.  Any frying steak will do – I choose a small piece of rump.  I used thick rice ribbon noodles, which I soaked for 8 minutes in boiling water to cook, then drained and refreshed in cold water until they…

How to Make… Black Bean Sauce

Black Bean sauce can be a wonderful rich fullness to an Asian meal, or bring with it an overbearing saltiness which destroys it.  Why not take all of the guesswork out and make your own?  It’s really not that hard, and you know exactly what’s in it.  All you need is a source of tinned…

Hot & Sticky Chicken

A great use for some left over cooked chicken with a great spicy kick.  A pleasant change from the usual Christmas fare!   Serves 2 Cook & Prep time – 35 minutes   Ingredients 2 cooked Chicken breasts, chopped into chunks 2 cloves Garlic, chopped 2 tbsp Runny Honey 2 tbsp Dark Soy Sauce 1…

Sweet Chilli Sauce

This is a ‘Thai style’ sweet chilli dipping sauce – once you’ve made this, you’ll never fork out for a bottle in the supermarket again.  again, another simple sauce which keeps for a very long time.  I enjoy stirring a couple of spoons of this into my Chilli con Carne just before serving… Note: I…

Coming Soon – Chilli Pepper Sauces

Have you just finished harvesting your summer crops in anticipatation of that first frost?  Do you have a bucket full of chilli peppers and just don’t know what to do with them?  Coming soon – 3 chilli sauces which will meet your needs for every occasion:- Sweet Chilli Sauce  – the ‘Thai-style’ dipping sauce Chilli…

Hong Shao Chicken

‘Hong shao’ apparently comes from the Mandarin, and means ‘red cooked’, describing the deep brown colour that comes from combining soy, sugar and spices in the sauce ingredients.  This uses a velveting technique to keep the chicken tender, and with careful planning can be managed with a single wok.  This would be great with firm…

Stir-Fried Pak Choi & Beansprouts

Intro… Cooking Time – approx 5 minutes Serves 2-3 Ingredients fresh Root Ginger, finely sliced 1 tbsp Vegetable Oil 2 Pak Shoi, shreded 1 handful Beansprouts 1 tbsp Dark Soy Sauce 1 tsp Sugar 75ml Water 1 tsp Seseme Oil Method Heat the oil in a pan and fry the ginger for a few seconds…

Chilli Dipping Sauce

A quick dipping sauce for chinese dishes.  Try this with the Guo Tie.  You can vary the heat by adding more or less chilli flakes.  Alternatively add some grated ginger and chopped spring onions Cooking Time – approx 2minutes Serves4 Ingredients Generous pinch of Dried Chilli Flakes 1 tbsp Bioling Water 1 tbsp White Wine…

Guo Tie

Gong Xi Fa Cai!!!  I’ve been celebrating the Chinese New Year with a number of new recipes. Gui Tie, or ‘Pot Stickers’ are dumplings which are both fried and steamed, to provide a superb texture & flavour combination.  A traditional dish for New Year celebration, they are often served as appetisers with a soy and…

Gaeng Kua Sapparod

This is a simple Thai Pineapple Curry, but be warned, is VERY HOT!  I’ve used 7 dried red chillies and knocked out  lots of the seeds, but next time I’ll be cutting this down to just 4. The pork could be replaced with beef of chicken, or alternatively throw in some prawns towards the en…

Quick Chicken Noodle Soup

What a great soup – the balsamic gives a rich,sour effect. You can use fresh chicken and poach this in the stock – obviously you’ll need to increase the cooking time. Cooking Time – approx 30 minutes Serves 2-3 Ingredients 200g Egg Noodles 1 tbsp Vegetable Oil 1 tbsp Ginger, grated 4 Mushrooms, cleaned &…