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

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, Skitaki 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. 


'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 to add a few calories to your meal!

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

Jan's 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.

    Stir frying is easy peasy and it really is up to you what else you fancy putting in it.

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

Spicy Cashew Chicken with Peppers

 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 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.
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......

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

Slightly sweet and very nicely spiced tender chicken, mixed with the slight crunchiness of the onions and peppers.
Double yum on a plate!


Continue for the recipe.

Sunday, 14 February 2010

Choi Sum in Oyster Sauce with Fried Shallots and Garlic

First of all, Happy Chinese New Year!  
A perfect side dish to any Chinese meal - choi sum.
 

Also spelt 'choy' sum is much the same as bok choi or pak choi, they are all part of the Chinese cabbage family.

Thursday, 11 February 2010

Beef and Green Peppers in Black Bean Sauce

Beef and green peppers in black bean sauce, totally delicious and just like it is in the Chinese restaurants here in the UK. 




Black beans are usually preserved in ginger and salt, they will need rinsing and soaking before use. 

Friday, 21 August 2009

Chinese Curry - Just like the takeaway!

Have you ever had chicken curry in a Chinese restaurant or a takeaway and wondered how you can make it yourself?  Here's how it's done!
Of course, I can only speak of the kind of curry we get here in the UK Chinese restaurant's and takeaways.

There are two sauce's you need. One is 'Hot and Spicy' Curry Sauce Concentrate and the other is a sauce mix sold in a packet, brand name Mai Mai and is called 'Genuine Chinese Curry Mix'.  
It was my brother Michael that first dabbled about in the kitchen and came up with this recipe which it has to be said is spot on.

Wednesday, 19 August 2009

Pak Choi Stir Fry Recipe - Virtually No Fat!

Pak Choi stir fried with ginger, garlic, chili and oyster sauce.
Two or three minutes and it's on the table! The rice as the accompaniment is the only thing that takes any time at all.
The best news is, this dish is virtually fat free!
Pak choi or Bok choy are easily available in most large UK supermarkets, for example, Tesco, Asda and Sainsbury's. I could only get red Pak choi but I don't imagine it tastes any different.



My photos aren't too amazing but you get the idea.
You will need a wok for this. You can use as little or as much of each ingredient, it will depend on your taste. So the amounts I've listed are very 'ish' amounts.

Friday, 19 June 2009

Pork in Black Bean Sauce with Green Peppers, Chilli and Ginger

Pork with green peppers in black bean sauce is so good to eat!

I wanted to add spice to this dish.  Ginger, garlic and chilli came to mind and so I came up with this.

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