1/2 of a cucumber
1 courgette (zucchini)
1 good handful of spinach
1 handful of bean sprouts
a few dried mushrooms - re hydrated and sliced
300g beef fillet
2 eggs - yolk only*
Gochujang (Korean hot paste)
6 cloves garlic - chopped finely
5 tbsp sesame oil
2 tablespoons soy sauce
salt and white pepper
2 cups cooked white rice - keep it hot
Slice beef into thin strips and combine with 1tbs soy sauce, pepper, 1/2 tbs of the sesame oil, 1 clove garlic and a pinch of sugar.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with 1/2 tbs sesame oil, 1 tbs soy sauce, 1 clove garlic and some pepper. Set aside.
Cut the carrots into matchstick sized slices. Heat 1/2 tbs sesame oil in a pan and sauté the carrots with a clove of the chopped garlic and a pinch of salt and pepper, remove from pan and set aside.
Bring water to the boil and blanch spinach for approx 15 seconds - drain under cold water. Mix together a little salt, 1 clove of chopped garlic and 1/2 tbs of sesame oil. Stir in the spinach and set aside.
Place the dish on top of the stove and cover the dish (unless you are lucky enough the have stone bowls, if so the cooking time will be much shorter and there will be no need to cover them) cook on a medium heat leave for approx 15 minutes. Make sure everything is heated though then turn the heat up until you can hear the rice popping and crackling.
I know I mentioned making this in my last post and so I've already said how yummy it was. Such a lovely and easy stir fry that as soon as I saw Marc's post I knew I'd be making it.
So, thanks you two for these great recipes, both of which I will make again and I really enjoy reading both blogs!
2 skinless chicken fillets - sliced into strips and the following;
4 tablespoons of Korean soy sauce, 1 tablespoon of water, 2 tablespoons of sugar, 3 garlic cloves - finely chopped, 1 teaspoon of finely chopped ginger,
1 nashi pear - peeled and cored, 1 onion and a pinch of white pepper and a pinch salt
*1 tablespoon of sesame oil, added just before you are ready to cook or the strong taste will overpower the marinade if it's put in too early.
Slice the chicken into strips. In a bowl mix together the Korean soy, water, sugar, garlic, salt and pepper. Using a blender, puree the pear and onion in a and then add this to the marinade. Mix in the chicken strips and leave to marinate for a good 30 minutes. Don't add the sesame oil yet.
And the rice.
To cook you will need:
We really liked Bulgogi and I will make it again but I will have a go at using beef for a change.
Bake in the oven for about 20 to 25 minutes until they start to blacken nicely.
2 skinless chicken breast fillets
100g ricotta cheese
100g feta cheese
salt and pepper to season
10 thinly sliced rashers of Pancetta
a little Parmesan cheese and a little olive oil - to go over the top
Place each chicken breast between cling film and bash with something
Now season the chicken lightly. Mix the ricotta and feta together using a fork. Put half of the mixture in the middle of each fillet. Bring up the ends of the fillet and now wrap the sides round till it makes a parcel.