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Archive for the ‘Broccoli’ Category

Oh my- It has been a while hasn’t it. Hopefully this recipe sparks the dawning of a new (regular blog-posting) era.  This recipe would work with chicken too, or  tofu (and if you replaced the honey with dark brown sugar it’d be vegan). In terms of the veggies- I threw in what we had in the fridge, so it is very much up for interpretation, peppers, peas and courgettes would all taste great! If you can’t find/don’t have mirin, replace 2 tbsp mirin, 2 tbsp soy sauce and  1 tbsp honey with 5 tbsp ready made  teriyaki.

teriyaki salmon on brown rice

teriyaki salmon, with flavourful brown rice and veggies (serves 4)

  • 4 salmon fillets (skin on)
  • 3 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 3 garlic cloves
  • 2 tsp fresh grated ginger
  • 1 green chilli, sliced
  • 1 small red onion, finely sliced
  • 1 small broccoli, broken into florets, with the heart saved and diced
  • handful of green beans
  • 2 carrots
  • 3/4 cup frozen sweetcorn
  • juice of 1/2 lime
  • 4 tbsp chopped fresh coriander
  • 300g brown rice
  • 650 ml chicken/vegetable stock

Mix  3 tbsp fish sauce, 1 tbsp mirin, 1 tbsp soy sauce , 1 1/2 tbsp honey, 1 tbsp sesame oil and 1 clove finely chopped garlic in a bowl (you might need to warm it slightly in a microwave to combine the honey). Pour into a flat dish that all the salmon fillets will fit into, place the salmon fillets in skin-side up and make sure they are well coated in the mix. Cover and place in the fridge for a minimum 20 minutes- you can do this overnight if you wish.

Combine the rest of the mirin, soy sauce and honey in a small bowl- teriyaki mix. Prepare the vegetables including the onion, ginger, chilli and the rest of the garlic.

Rinse the rice and place in a heavy based pan. Add the two carrots, peeled and chopped,the broccoli heart, diced and the stock.  Bring to the boil, then cover and simmer on low. It should take about 30 minutes but this might depend on the type of rice you are using. Preheat the grill to a medium temperature.

In a wok, heat the remainder of the sesame oil and fry the onion, ginger, chilli and garlic until the onion starts to brown, add the teriyaki mix of soy mirin and honey. If you have a firm vegetable (like the broccoli) add this to the wok with a few tbsp of stock from the rice then turn down the heat, cover and allow to steam for a few minutes. Whilst this is happening, put the salmon fillets under a medium grill skin side up. Cook until just done- this will completely depend on the thickness of the fillets so keep checking! Once cooked remove the skin, if they cook before you’ve finished the rice, cover with foil and keep in  a low oven.

Add any softer vegetables to the wok, in my case green beans followed by sweetcorn, and cover until cooked. Once the rice is finished drain any stock if it is still above the rice, if not combine with vegetables in the wok. Stir in the lime juice and coriander and you’re done!salmon on rice

On a looking to the future note- lent is coming up and after my vegan experiment last year I’m looking for a new challenge- any suggestions?

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Whilst tidying my room, my camera resurfaced, and with it photos of a meal I had completely forgotten about! This is it, the dumpling recipe is the first blog post from the amazing Hollow Legs food blog. I admire blogger Lizzie and reference Hollow Legs a good deal, partly because I am completely incompetent when it comes to Chinese food, but mainly because it is an awesome blog.

I love how the dumplings are all crispy on the bottom and soft and doughy on top. The broth recipe was vaguely based on “Three Shredded and Five Ingredients Soup” from an old regional Chinese cooking book my Dad has. I changed it to suit what I had lying around and to incorporate the leftover pork mince from the dumplings. Before anyone says anything I realise dim sum should be eaten independently and not with soup, but I get a bit edgy when there are no vegetables in a meal and I am after all an ignorant Brit (that, and I love soup…)

potsticker dumplings, makes 15-18

for the dough

  • 100g plain flour
  • 50ml water

for the filling

  • 200g minced pork
  • 2 finely chopped spring onions
  • 1 egg white
  • 1 tsp corn flour
  • pinch of white pepper

Combine the flour and water to make a soft dough, and leave for 30 mins to stand. Mix the filling ingredients and allow them to stand for 30 mins too (while you wait you can get on with the soup…see the next recipe)

Once you’ve waited, knead the dough for a couple of minutes and then roll into a sausage which you can chop into the number of pieces you want. Then make the dough into little balls with your hands, then use a rolling pin to make them into circles and fill with just over a teaspoon of filling. Fold the dough in half over the filling and pinch the tops, folding pleats into them and making sure they sit flat. Put them onto a floured plate until you’ve done all of them.

Thats the fiddly bit, as for cooking them they are super quick, so if you’re making the soup I’d make sure that was simmering away to itself first. If that’s all done or you’re just having these then here’s how to cook them: Get a non stick frying pan and heat a tablespoon of vegetable oil in it. Place all the dumplings in, making sure they sit flat. Then fill the pan about a third of the way up with water and put a lid on it. Steam them for 7-10 minutes and then take the lid of and allow all the excess water to evaporate and the bottoms to crisp up. Serve with Chinese black vinegar with matchsticks of ginger in to dip them in.

chinese broccoli and pork broth

serves 4 generously

  • 200-300g minced pork (or whatever you have leftover from the dumplings)
  • 2cm grated ginger root
  • 2 cloves garlic
  • 50g mixed dried mushrooms, soaked for 30mins in boiling water and drained
  • 2 leeks
  • 1 tsp shrimp paste
  • 1 head of broccoli
  • the egg yolk leftover from the dumplings
  • 1.5 litres chicken stock
Fry the garlic and ginger in vegetable oil for 2 minutes. Add the leeks and cook gently until softened and then add the shrimp paste and pork, and cook until the meat is browned. Add the stock, then slice the mushrooms and add them too. Simmer for 10-15 minutes, stir in the whisked egg yolk and then add the broccoli. Season to taste and serve once the broccoli has cooked, but isn’t too soft (about 10 minutes). Serve in bowls with the dumplings on the side.

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