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Recipe
Pickled cucumber with chilli
Ingredients
4 small cucumber, sliced in half
lengthways and de-seeded, each half cut into long wedge shapes and then sliced
into 1cm/½in pieces
For the marinade
1 garlic clove, peeled and minced
2 pinches of caster sugar
1 tbsp. Chinese clear rice vinegar (or cider vinegar)
1 tsp. chilli bean paste
1 tsp. chilli oil
1 tbsp. toasted sesame oil
For the garnish
1 fresh red chilli, de-seeded and
cut into small strips
Preparation method
Combine all the ingredients for
the marinade in a bowl. Add the cucumbers and leave to marinate in the fridge
for 20 minutes.
Divide the mixture between small
bowls, garnish with the fresh chilli and serve with plain rice and stir-fried
vegetables for a light but flavourful dinner.
You can also make a batch of
pickled cucumber and decant into sterilised glass jars, then keep refrigerated
for up to one week. Spoon some into a chicken or vegetable stir fry to add
flavour.
Oriental salad
Ingredients
4 diced pork
/ chicken
4 tbsp.
clear honey
2 tbsp. rice
vinegar
2 tbsp. soy
sauce
1 tbsp. sesame
oil
1garlic
cloves, crushed
2.5cm/1in
piece fresh ginger, peeled and grated
2 tbsp. sesame
seeds toasted
Small bunch
of fresh coriander, roughly chopped
1 large carrot
cut into fine matchsticks
1 bunch of spring
onions shredded
½ cucumber peeled,
halved, de-seeded and cut into matchsticks
½ Chinese
lettuce, finely shredded
Cut the
chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave
to marinate in a non-metallic bowl for about 30 minutes.
Heat the
sesame oil in a frying pan and cook the chicken over a high heat with any
marinade for about 5 minutes until the chicken is cooked through, leaving some
cooked marinade in the pan to use as the salad dressing.
To serve
warm, toss in a large bowl with the remaining ingredients and eat immediately.
To serve cold, leave the cooked chicken and marinade to cool and then toss with
the remaining ingredients.
Tamarind duck with chargrilled mango
salad
For the duck
1.8kg/4lbduck, spatchcocked (backbone removed,
flattened out)
2 tbsp. tamarind paste
1 tbsp. honey
1 tsp. ground coriander
½ tsp. ground turmeric
For the salad
4 pak choi, quartered
2 mangoes, peeled, stone removed, cut into thick
slices
150g/5oz white cabbage
1 tbsp. sesame seed oil
2 tbsp. soy sauce
½ tsp. tamarind paste
½ tsp. fresh ginger, peeled, grated
4 tbsp. sesame seeds toasted, to serve
Preparation method
Preheat the oven to 230C/445F/Gas 8.
For the duck, place the duck flesh-side down onto a
large baking tray.
Whisk the tamarind, honey, ground coriander and
turmeric together in a bowl.
Brush the skin of the duck with the honey and spice
mixture, to completely cover.
Roast the duck in the oven for 40-50 minutes (for
medium rare), or until cooked to your liking, then remove and leave to rest for
ten minutes.
For the salad, heat a griddle pan until hot.
Bring a pan of salted water to the boil, then add
the pak choi and boil for one minute. Drain the pak choi then place onto the
griddle pan and cook until charred on all sides. Remove and place into a
serving bowl.
Place the mango slices onto the griddle and cook,
turning once, until charred on both sides. Place into the bowl with the pak
choi. Add the beansprouts and mix gently.
Whisk the sesame oil, soy sauce, tamarind and
ginger together in a separate bowl, and then drizzle over the salad. Mix well.
To serve, carve the duck and place equal portions
onto each plate. Place some salad alongside and sprinkle with toasted sesame
seeds.
Warm
chocolate and amaretto pudding
Ingredients
500ml/18fl oz.
milk
1 tbsp. plain
flour
2 tbsp.
caster sugar
1 vanilla pod,
halved lengthways, seeds removed
80ml/2½fl oz.
Amaretto (or other almond liqueur)
100g/3½oz
finely chopped
50g/2oz
unsalted butter
30g/1oz amaretto
biscuits, crushed
Preparation method
Warm the
milk in a saucepan over a low heat.
Mix the
flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk
in the warm milk, a little at a time, until smooth. Place the pan onto the heat
and cook over a gentle heat for 2-3 minutes, stirring continuously.
Whisk in the
Amaretto liqueur and continue to whisk until the mixture thickens.
Remove the
pan from the heat and stir in the chocolate and butter.
To serve,
spoon the mixture into serving glasses and sprinkle over the crushed amaretto
biscuits.
