Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts

Friday, 7 August 2015

Tefal ActiFry Recipe - Slightly Spicy Sweet and Sour Chicken

I must say I really do love my Tefal ActiFry and I have to admit before I had one I thought they were all about chips; but I was wrong, check out my Sweet Chilli Chicken Wings recipe.  The ActiFry is fantastic for cooking speedy and healthier meals; my sweet and sour chicken cooks in under 30 minutes.  Armed with my now ageing Tefal rice cooker cooking the rice for me, dinner was served in next to no time and was virtually fuss free. 

Please note; I used the Tefal ActiFry Express XL for this recipe which does cook up to 30% faster than the ActiFry Family.  Therefore timings may have to be increased by a couple of minutes.

I used Ketjap manis which is Indonesian sweet soy sauce but you can use dark soy sauce if you don't happen to have any.  I really like it as it's thicker and sweeter and it can be found in any good supermarket in the World foods section if it isn't with the Chinese ingredients.

Monday, 22 June 2015

Vegetarian Chinese-style Spicy Beef and Peppers made with Quorn

Although we're not vegetarians it is sometimes good to have a meat free dinner.  In any case Quorn is super quick to cook.

Chinese Beef Quorn
I must say the Quorn beef strips (sold frozen) are as I say, easy to cook but in my opinion actually taste more like tofu rather than beef; that said personally I much prefer the Quorn beef than the chicken, I find the chicken a bit dry.  This dish can be on the table in a matter of minutes and since you cook the beef strips from frozen my recipe really is a doddle to make and is really tasty.

Monday, 2 March 2015

JUST EAT Tried and Tasted - Jimmy Wok Chinese in Hadley Telford

Have you ever ordered a takeaway from JUST EAT?  I have to say hadn't until last week.  Well as it turns out they have a vast range (more than I had imagined) of takeaways across the country that will deliver to your door.
It's also fantastic for helping you decide exactly what you want to eat - choose from Pizza, Chinese, Indian, Italian, Fish and Chips, Kebabs and more.

After us both deciding on Chinese we logged into JUST EAT and found it so easy to order, you tap in your postcode, then select what cuisine you want to eat.  If you can't make your mind up, select 'Show Me Everything'.  This then brings up a list of all the takeaways that deliver in your area.  Just browse the menu of your chosen takeaway and add dishes to your basket.

Sunday, 23 November 2014

Tefal ActiFry - Sweet Chilli Chicken Wings

Much excitement in our house when a Tefal ActiFry arrived last week.  I've wanted one for an age as I've been curious to see if the ActiFry really is as good as people say.  I mean really?  Chips cooked in just a spoonful of oil can't taste good can they?  Fact is they do!
Chips was the first thing I cooked - within an hour of this machine arriving chips had to happen.  Soft and fluffy on the inside, crispy (yes really) on the outside, but we'll talk about chips another day.....

Chicken wings with a nice sweet and spicy coating topped with toasted sesame seeds are so good to eat.  But for good measure I wanted more - how about if they were coated in a Chinese Five Spice batter, fried using hardly any oil, and then coated in Sticky Sweet Chilli goodness - how does that sound?    

Would the batter actually stay on the wings or would my bright idea turn into a disaster?  Read on to find out.

My ActiFry arrived as a result of a challenge set by Tefal which was to cook my guilty pleasure.  The lovely Camilla over at Fab Food 4 All was sent an ActiFry for the challenge.  Once she had cooked her guilty pleasure she had to nominate someone else to take on the challenge and she chose me - Cheers Camilla!

On with my Sweet Chilli Chicken Wings. You will notice the batter is quite thick - I decided it would have more chance staying on the wings once cooking in the ActiFry.

Print Recipe

You will need a Tefal ActiFry:
20 chicken wings
40g plain
40g cornflour
1 tablespoon Chinese five spice
1 egg - free range of course and lightly beaten
50ml water

*You will also need 1 tablespoon oil for cooking in the ActiFry

The sauce isn't anything tricky - mix together in a small bowl and set aside:
100ml (half a bottle) Sweet Chilli Sauce (Blue Dragon original dipping sauce) available in any good supermarket.
1 tablespoon Ketjap Manis - Indonesian sweet soy sauce - just use dark soy if you can't get it
1 teaspoon soft brown sugar
a couple of tablespoons of toasted sesame seeds to sprinkle

How to do it:
Put the flour and cornflour into a bowl along with the Chinese Five Spice and add the egg and give it a good mix.  Add the water and whisk till there aren't any lumps.  The batter will be quite thick but fear not - it will be fine. No need to add salt to this mixture just the five spice will be fine.  

Trim the very end part (the bit with no meat) off of each chicken wing and discard.  Pop them into a large bowl and pour over the batter.  Mix using your hand to coat each wing well.
Add the wings one at a time to the ActiFry.  Drizzle with one spoonful of oil, shut the lid and set the time to 30 minutes. 

Now after a few minutes of cooking I thought I'd done a wrongen - oh my, the batter wasn't looking good in the ActiFry.  BUT after 15 minutes it all looked okay and although the wings didn't stay perfectly coated they were looking good.
In any case these wings were going to get a coating of sticky sweet chilli goodness and since they weren't being judged by Monica on MasterChef it really didn't matter.

Once they emerge from the ActiFry using tongs as they are piping hot, coat each wing in the sticky sauce and sprinkle with toasted sesame seeds.  The wings were perfectly cooked and not at all dry.  Yep we're very impressed with the Tefal Actifry. 

The #ActiFry Guilty Pleasure Challenge:
I'm nominating Jo over at Jo's Kitchen to receive an ActiFry from Tefal and take on the Tefal #ActiFry challenge - can't wait to see what Jo will cook!

Pop over to see how Camilla got on with the #ActiFry guilty pleasure over at Fab Food 4 All.

Do you have a Tefal ActiFry?  If so please tell me your favorite recipe in a comments below.

Disclaimer: Many thanks to Tefal for sending me an ActiFry Family along with a few goodies and a Salisbury's gift voucher.  All thoughts and opinions are my own.  I was not required to write anything positive.  

Friday, 7 February 2014

Easy Chicken Casserole - Stellar Cookware Induction Hob and Pan

 Here in this video I make a really easy chicken casserole - it's nothing fancy but it's tasty and is the very thing for this horrid weather we have here at the moment.  All you need to serve is either mashed potatoes or you could have some nice crusty bread.
I'm using an induction hob from Stellar Cookware and the pan I used is the Stellar 5000 induction saute pan which is suitable for all hob types.  I wanted to use the timer function on the hob which I did and it works a treat.  I stirred the casserole from time to time and to check how it was going.

About the Pan and Induction Hob:
The Teflon Platinum Pro triple-layered non-stick.  Mirror polished high quality 18/10 stainless steel, Cast stainless steel riveted handles, with anti-slip, stay cool, soft grip handles. Dishwasher and oven safe up to 180Âșc, Stellar lifetime pan guarantee, with a 10 year non-stick guarantee. 

I absolutely love this pan and have used it a good few times now.  The pan I was sent it 28cm and is a good size.  So very easy to clean and although it is dishwasher safe I have so far just needed to wash in hot soapy water, rinse and dry.  Nothing seems to stick to it, it's brilliant.  Although it is a little heavy I found it easy to lift due to the extra helper handle.  The glass lid allows you to see what's happening to your cooking and is ventilated too. The pan is available in 24cm too if 28cm is too big for your needs.  There are 12 items in the Stellar Induction 5000 Cookware range, saucepans, frying pans and a stock pot and casserole.   

For anyone that hasn't already seen my review of the Stellar Touch Control Portable Induction Hob you can see it here.

Where to Buy:
Available at Harts of Stur, all good cook-shops and Amazon

Many thanks to Stellar Cookware for sending me the Induction hob and pan.  All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Wednesday, 11 December 2013

SousVide Supreme - Szechuan Pork Belly Bites with a BBQ Glaze

Still along the theme of 'Party Food Made Easy' here I've made Szechuan and Sea Salt Pork Belly Bites with a BBQ glaze, fantastic for all those Christmas and New Year parties!

After spending 8 hours in the water oven the pork belly melts in your mouth, so delicious!

Thursday, 29 August 2013

Honey Roast Pork Belly Strips with Anise

Nigel Slater used ribs for this brilliant recipe of his, Honey Roast Ribs with Star Anise.  But I didn't have any and was desperate to make it, so instead I used boneless pork belly strips and the end result was amazing.  
I chose quite lean belly slices, since some can be a lot more fatty but that said, most of the fat seemed to disappear during cooking and they just melted in your mouth.  

If you're thinking they look burnt, they wasn't but I can see you could easily burn them towards the end of cooking so you need to keep an eye on them.  Mine took 20 minutes less than Nigel Slater's recipe.

This recipe is from Nigel Slater's TV program 'Simple Cooking' and if you click on the printer icon it will will take you to the BBC website.

You will need:
    6 tbsp thickish honey
    3 heaped tbsp oyster sauce
    ¼ tsp chilli flakes
    4 whole star anise
    ¼ tsp salt
    ¼ tsp black peppercorns
    4 cloves garlic
    1.5kg/3lb 5oz meaty pork ribs

How to do it:
    To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.

    Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.

    Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.

    Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.

Sunday, 23 June 2013

Szechuan Stir-fry with Jasmine Rice - Jamie Oliver

As with all stir-fry recipes this is really easy to make and served over Jasmine rice as Jamie does is oh so very tasty indeed.  Despite the use of dried chillies and Szechuan peppercorns, I'd say it isn't really very spicy and next time I'll be adding more Szechuan peppercorns!

Give this a try and I'm sure you will love it as much as we did.

Friday, 27 January 2012

Vegetables in Chinese Brown Sauce - Just like the Takeaway!

Baby Pak choi, Bean-sprouts, Shiitaki mushrooms, Carrots and Spring onion cooked in a tasty Chinese style sauce.  After much experimenting, I think I've finally cracked the recipe!  This sauce tastes just like the sauce in the dish called 'Happy Families' you get from a Chinese takeaway. 

Chinese Vegetables

'Happy Families' is a dish that usually has a bit of everything in it, so there's something for everyone to like keeping the whole family happy!  So very simple to make and I'm thinking this has to be healthy and I can't see where the calories in this dish would be.   I suggest you serve with some nice egg fried rice - perfect.

Sunday, 22 January 2012

Honey Glazed Chicken with Chinese Five Spice - Easy Recipe

Good roast chicken is delicious, but there are times when you just fancy something different.  So, why not liven up some chicken portions with my Chinese Five Spice sticky glaze?!  
Seeing as I made this up as I went along you can do the same, so if you'd rather have Indian flavours, use Indian spices - it's entirely up to you.  
Just remember, runny honey is the way to go if you want your chicken sticky.
  It takes just a couple of minutes to mix together a few bits and bobs to make a glaze.  Of course you can use any kind of chicken portions you fancy, I just happened to have drumsticks.....

Sunday, 15 January 2012

Pork Stir-fry with Hoisin and Orange Sauce

Very tasty, slightly sweet and so good to eat.  As we all know stir frying has to be one of the easiest cooking methods going.  This recipe came about just because I had an orange sitting there in my kitchen doing nothing.  Pork and orange sauce came to mind, but I wanted rice and I wanted stir fry!
    Don't be put off by the list of ingredients - they're all available from any good supermarket.  Sake will be found in the wine and beer section. Mirin will be in the Oriental grocery section and is as cheap as chips.  Well, that's how it is in the UK anyway!

Saturday, 5 March 2011

Beef in Black Bean Sauce with Green Peppers

Beef in Black Bean Sauce, just like the Chinese takeaway. No sorry, I'll rephrase that, better than the takeaway!  All freshly cooked, what can be better? 
 I first raved on about this over a year ago, but as it's so good I'm posting it again.  Fermented Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use. 

Wednesday, 2 February 2011

Proper Chicken Chow Mein Recipe

This is so very tasty you want to eat more.  I dabbled about in my kitchen  and come up with this.  Now it has to be said my Special Chicken Chow Mein is the best - even if I do say so myself!  You can of course use pork instead of chicken, or indeed as well as chicken.

Chow Mein

Stir frying is easy-peasy and it really is up to you what else you fancy putting in it.  You really need a wok for this; you can get a really decent wok for under £20 over at Amazon. 

Sunday, 30 January 2011

Ma Po Tofu - a Chinese Spicy Pork and Tofu Dish

Now this dish is hot, spicy and in our opinion, totally delicious. 
There are so many different recipes for Ma Po Tofu, each one varying on the amount of peppercorns used and some using chilli powder and spicy bean paste.  Some using only chilli powder.

  So, after studying several different recipes this is what I came up with. 

Saturday, 22 January 2011

Sesame Prawn Toasts - nice and easy to make

 It will soon be Chinese New Year and everyone likes sesame prawn toasts!  This year, by the way, it's the year of the Rabbit.
 Way better than any of those pre-made supermarket ones you can get and really easy to do too.

Sunday, 10 October 2010

How to Make Chinese Chicken with Cashews

Now, who can not like Cashew chicken?  The slight crunchiness you get from the onions and peppers mixed with the spicy aroma of the chillies and the delicious sauce made from a few simple things, all goes to make something quite special.  
You certainly don't want any of those jars of ready made sauces they sell in supermarkets, claiming to be 'authentic' recipes.  With a little bit of effort, once you've done it from scratch, you'll be converted.

Chinese Chicken with Cashews

Once you've got a stock of a few basic ingredients there's no end to what you can make.  Even if it's not a true Chinese, Cantonese recipe - who cares as long as it tastes good.

Wednesday, 9 June 2010

Oodles of Noodles

Oodles of nice and spicy noodles!
Add chicken, baby pak choi and any other other good veggies you fancy.
A great way to eat more veg!
There's no real recipe to this one, just the right spices - read more......

Saturday, 1 May 2010

How to Make Egg Fried Rice

Egg fried rice - perfect for any Chinese meal or, of course, whatever you fancy.

Egg Fried Rice

Sunday, 18 April 2010

Dan Dan Mian or Dan Dan Noodles

It seems there are so many versions of Dan Dan Mian or Dan Dan noodles you wouldn't believe it.  I first came across it over at Kevin's blog, I made it and was hooked on it.  
Since then I've made it many times and have titivated it a little bit.
A nice tingly heat of the Szechuan peppercorns, although you can of course put in as much or little of them as you fancy.
You can get the Szechuan peppercorns and Ketjap Manis (Indonesian sweet soy sauce) from either Sainsbury's or Waitrose.

Tuesday, 2 March 2010

Sweet Spiced Chicken and Cashew Nuts

Now this may well not be the best photo you've ever seen!  But let me tell you this is good stuff. Slightly sweet and very nicely spiced tender chicken, mixed with the slight crunchiness of the onions and peppers; what's not to like?

Sweet Spiced Chicken and Cashew Nuts

Print Recipe

You will need:
2 tbsp of vegetable oil
1 Star Anise
1 tsp Szechuan Peppercorns - ground using a mortar and pestle
1 cinnamon stick - broken in half
4 cloves
1 tsp fennel seeds
2 whole dried red chillies - seeds removed
1 red onion - sliced
1 brown onion - sliced
1 red bell pepper - cut into bite sized pieces
2 large chicken breast fillets, cut into bite sized pieces
2cm piece fresh ginger - sliced into matchsticks
a good handful of cashew nuts
3 spring onions - cut into 2cm slices

For the sauce mixture:
1 tbsp Shaoxhing Rice Wine
1 tsp dark soy sauce
2 tbsp light soy sauce
1 tbsp Chinese Black Vinegar (rice vinegar)
2 tsp brown sugar

Sweet Spiced Chicken and Cashew Nuts

How to do it:
Mix together in a small bowl the sauce ingredients and set aside.
Heat the oil in a wok over a high heat. When it's nice and hot throw in the chicken and cook for a minute or so until almost cooked.
Remove the chicken and set aside.

Wipe the wok clean and add a little more oil and heat it up again.

When it's nice and hot, add the star anise, peppercorns, cinnamon, cloves, fennel seeds and chillies, and cook for a few seconds until they smell lovely and spicy.

Now add the onions and the bell pepper. Stir for a couple of minutes before adding the ginger.
After a few seconds put the almost cooked chicken back in. Stir for a minute or so and then add the sauce mixture.

Keep stir frying for a further minute till everything is nicely coated with the sauce.
The chicken should be cooked so you can now add the cashews and spring onions.

Check the chicken is actually cooked, then add the cashew nuts and the spring onion.
Stir again and remove the star anise and cinnamon stick before serving immediately.