Category Archives: Recipes

Recipes to share

Soupy Noodles


You may remember that we had some visitors from Singapore last year and we published one of their recipes.  Well they were with us a couple of weeks ago and here’s another favourite which some of them actually eat for breakfast.

I know it’s summer but this makes a great meal for an early supper. The best way is to eat it with chopsticks and a ceramic Chinese spoon. This makes my neighbours laugh – eating soup with chopsticks!!

I haven’t specified quantities as you just have to judge how much each person will eat.

You will need:

  • 2 tbsp of your preferred cooking oil
  • Garlic – finely chopped or crushed (the amount depends on how much you like garlic – I love it)
  • Boned chicken (with the skin removed)
  • A leafy vegetable such as spinach or ideally Pak Choi
  • Spring onions chopped into small pieces
  • Rice noodles – you can use straight to wok noodles but ideally you should buy the dry version from a Chinese supermarket

For marinade:

  • 3 tbsp Light Soy Sauce
  • A generous pinch of salt
  • 1 tbsp sugar
  • Pinch of ground white pepper
  • Sesame oil
  • Fish sauce – use this sparingly as it’s very salty

Preparation

Noodles – If you are using dry noodles, place them in a shallow dish (big enough so that the noodles are not higher than the rim).  Pour over boiling water enough to cover them.  Allow to cook for 3 – 4 minutes.  They should be soft but not squidgy. Pour into a large sieve and hold under running cold water – this stops the cooking process.

Soup stock – place the bones and skin from the chicken in a large saucepan and fill this with water. Bring to the boil and simmer for as long as you can – I would suggest about ½ hour.

Chicken – Marinate for about ½ hour

Wash and cut the vegetables. If using Pak Choi, cut the stems into ¼ inch pieces and leave the leaves whole – they will become limp when cooked.

Cooking Method

Fry the garlic (not too long as it burns easily) in a large Wok

Add the marinated chicken and stir fry until it is sheared all over

Add the Pak Choi stems and stir fry for another 2 minutes

Pour in the soup stock through a sieve – please be very careful folks, a wok full of hot liquid is a potential kitchen disaster!

Lower the heat and leave to simmer for about 10 minutes

Add the Pak Choi leaves and let the whole lot simmer for about another 3 minutes

Serving

Distribute the noodles into large bowls and ladle the soup over the top. Sprinkle with the chopped spring onions and serve.

My friends like to add some (very spicy hot) chilli oil – even for breakfast. But be careful with this as its hot and could ruin the taste of the soupy noodles.

As a variation you could leave out the soup and just add the noodles to the stir fry – fried noodles!!

Being thrifty as I am, I would still boil the chicken skin and bones in water to make a stock to put in the freezer for later use.

Enjoy!

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PANCAKE RECIPE


With Pancake day a couple of days away, I thought you might want to see my own simple recipe.

If this kids are on half term you can have great fun making these and it get them away from the smart phones and tablets!

Who’s going to be brave enough to toss the pancake!!!!

Ingredients

  • 110g/4oz plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Preparation method

  • Sift the flour and salt through a sieve into a mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it.
  • Whisk the eggs into the mixture and gradually add the mix and water as you whisk
  • When all the liquid has been added, gather up all the flour from around the edge of the bowl and whisk until smooth. It should have the consistency of thin cream
  • Melt the butter
  • Add 2 tbsp of the butter to the mixture and whisk again
  • Keep the rest of the butter to smear around the pan before you cook each pancake
  • Heat the pan to a high heat and then reduce it to a medium heat
  • Take 2 tbsp of the mixture for each pancake and pour it into the pan spreading it to the edges
  • Cook for about half a minute or so to cook and test by lifting with a spatula (it should be slightly gold)
  • Turn the pancake over with the spatula – if you’re feeling brave, loosen the edges then try tossing it!
  • Cook for a few seconds on the other side and slide it on to a plate.

You can serve as you like.  The simple way is to stack them and squeeze a lemon on to each pancake – then sprinkle with caster sugar.

Oh! and of course you can get all the utensils you need here at Cookshop Direct.

Have Fun!!

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CHICKEN SATAY RECIPE


One of our new products has inspired me to look up a recipe for something we enjoyed when we were on holiday in Malaysia.

I say ‘we’ but Thomas , our son couldn’t enjoy this dish as he is very allergic to peanuts.

The product is a rice cube maker and when we had satay, it was always accompanied by rice cubes.  I always wondered how they made them – now I know.

Anyway – enjoy…

To serves 6, you’ll need 4 chicken breast fillets, about 150g each
For the Marinade
•    3 tbsp lemon juice
•    2 tbsp soy sauce
•    1 tbsp light muscovado sugar (or any unrefined sugar)
•    1 garlic clove, peeled and crushed
•    2cm piece fresh root ginger, peeled chopped finely
For the Satay sauce
•    2 tbsp desiccated coconut
•    4 tbsp peanut butter  (smooth or crunchy)
•    1/2 tsp chilli powder
•    2 tsp soy sauce
•    1 tbsp light muscovado sugar
•    grated zest and juice of 1 lime
•    lemon or lime wedges to garnish

How to cook
Slice each chicken breast into long strips. Mix together all the ingredients for the marinade and add the chicken, turning several times to coat. Then cover and leave to chill in the fridge for several hours or better still, overnight.
Soak 24 wooden skewers in cold water for 30 minutes (you can use metal skewers without soaking but wooden are more authentic)
For the sauce, pour 100ml of boiling water over the coconut and leave for 15 minutes. Strain, keeping the coconut-flavoured liquid. You can then discard the coconut. Blend all the ingredients for the sauce, including the coconut liquid, in a blender or food processor and transfer to a small serving bowl.
Put the strips of chicken onto the skewers bent once or twice then grill or barbeque for 10 minutes or until cooked through (make sure they are properly cooked if barbequing).
Serve with the sauce,lemon or lime wedges and rice cubes made with the Dexam Rice Cube maker from Cookshop Direct.
http://www.cookshopdirect.co.uk/international-accessories/870-rice-cube-maker.html

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Moroccan Spiced Lamb Shanks with Chick Peas


Here’s a recipe that I got from our friends at Chasseur. It’s best cooked in one of their casseroles as these can go easily from hob to oven to table (don’t forget the trivet or tablemat!)

Ingredients

  • 1 tablespoon of olive oil
  • 2 small lamb shanks
  • 2 medium onions, chopped
  • 2 large cloves of garlic, chopped or crushed
  • 1 small aubergine, sliced
  • 1 red pepper, sliced
  • 1 sliced chilli or a teaspoon of chilli flakes
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 2 teaspoons of ground coriander, and a handful of fresh coriander
  • ½ teaspoon cinnamon
  • 1 lamb stock cube in ¾ pint of boiling water
  • 1 tin chopped tomatoes
  • 1 tin of chickpeas
  • 1 teaspoon of salt and black pepper to taste

Method

  1. Heat the olive oil in your casserole on the hob and brown the lamb shanks all over
  2. Remove from the casserole
  3. Add the chopped onion and fry until golden, then add the garlic
  4. Add the cumin, paprika, ground coriander and cinnamon and stir over the heat for 1 minute
  5. Add he browned lamb shanks in the casserole and pour over the lamb stock and the tinned tomatoes
  6. Add the salt and pepper and a tablespoon of red wine if you like. The liquid should just cover the lamb shanks
  7. Put the lid on the casserole and place in a re-heated oven at 160oC/320oF for 2 hours
  8. Remove from oven and stir in the chopped vegetables and chick peas
  9. Return to the oven for another hour
  10. Just before serving, add a handful of the coriander leaves saving a couple for garnish

To serve

Using a large slotted spoon, serve up the chickpeas and vegetables in shallow bowls or plates and place the lamb shanks on top. Garnish with the sprigs of coriander.

You could also serve with freshly prepared cous cous if you are very hungry!

Here’s where to find the ideal Chasseur casserole for this recipe.

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Tagine of Lamb Shanks


Here’s a great and simple recipe for preparing melt-in-the-mouth lamb shanks using one of the latest additions to our range:

Serves 2
Cooking time: 1½ – 1 ¾ hours

Ingredients
2 lamb shanks
2 onions
One tablespoon of sweet paprika
Two cinnamon sticks
One garlic clove
One small bouquet of fresh thyme
10 soft whole-dried apricots
10 cherry tomatoes
Olive oil
Salt and pepper

Preparation
Place the tagine on a hot flame, add a dash of the olive oil.
In a container, season the lamb shanks by rubbing with salt, pepper and paprika, and then place them in the tagine and sear on all sides.
Add the garlic clove, the cinnamon stick and the bouquet of fresh thyme.
Quarter the onions and place in the tagine.
Add the cherry tomatoes and apricots, cover with the tagine lid and leave for 1½ to 1¾ hours on a medium flame.   The preparation should simmer slightly while cooking.
Serve with sauted courgettes and a green salad
DELICIOUS!!!

The ideal tagine for this is available at Cookshop Direct. Click here

 

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BEEF RENDANG


We had some friends over from Singapore recently and I took the opportunity to ask them for a traditional recipe. Singapore (as you probably know) was formerly part of Malaysia and sits at the end of the Malay peninsula.

This is a very popular recipe with tourists as it combines curry with coconut. They have promised to send me some more ‘home-cooked’ recipes when they get back home.

Ingredients:

Serves 4

1.5 tbsp vegetable oil

1 lb beef cut into chunks

2 cloves garlic

1 large onion finely chopped

2 chopped chillies

1 stalk lemon grass

1 cube of ginger (about 1.5cm square)grated

1 tsp of ground galangal

½ tsp turmeric

1 tsp paprika

1 tsp curry powder

1 tsp sugar

1 tsp salt

1 tsp white pepper

1 tin of coconut milk

1 cup water

Cooking Instructions:

Grind garlic, chillies, lemon grass, ginger, galangal, turmeric, paprika, curry powder into a paste

Pour oil into a hot wok or large iron casserole

Add onion and cook til it ‘sweats’

Add paste and cook for 2 minutes

Add beef and cook on a high heat until brown

Add sugar, pepper and salt

Add coconut milk and water and simmer for one hour stirring occasionally

Serve with Thai rice and pak choi stir fried with garlic and oyster sauce

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IRISH WHEATEN BREAD


You will need:

450gms Wholemeal Flour

1 tsp salt

1tsp bicarbonate of soda

30 g butter

284 ml buttermilk (natural yoghurt if you can’t get buttermilk)

Preheat the oven to 200 degrees C.  Mix the flour salt and bicarbonate of soda in a large bowl.  Blend in the butter.  Add the buttermilk and mix with a fork.

Shape into a flat circle and score the top with a cross.

Place 0n a greased baking tray (we sell these at Cookshop Direct) and bake for 40 – 45 minutes.

It’s that simple.  Wheaten Bread tastes great with butter (I know!) or with your favourite soup.

See you.  Beverley

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