Recipes

ChilliPepperPete has also sent us his recipe for a Hot and Sour Soup. this is one of his family favourtites, as with his other recipes, below is just a starting point.

Ingredients:

  • 4 dried chinese mushrooms
  • 4 tablespoons tree ears
  • 12 tiger lily buds
  • 5 cups vegetable stock
  • 250g bean curd cut into 1/2 squares
  • can of bamboo shoots drained cut into small strips
  • 3 tblsp light soy sauce
  • 1/2 tsp sugar or honey
  • 3 tbls rice vinegar
  • 1/2 tsp ground pepper
  • 6 facing heaven or chinese white for a milder soup.
  • 1 egg
  • 1 tsp sesame oil
  • 1 chopped spring onion.
Instructions:
  1. Soak the mushrooms to rehydrate in hot water for 1/2 an hour. Rinse the tree ears in cold water and also soak in hot water. Soak the tiger lily buds in another bowl of hot water also.
  2. Strain them all after haf an hour. keep a cupfull of the soaking lquid and cut the mushrooms stems and caps into this lengths. Cut the tree ears into small pieces and drain the tiger lily buds and cut off the hard nobs and pull each bud apart into 2 long shreds.
  3. Bring the veg stock to a boil in a large saucepan drop in the chopped mushrooms and tiger lily buds with the reserved soaking water of the mushrooms. Cover pan and cook for 10 minutes.
  4. Remove cover and add the bean curd, bamboos shoots, soy sauce, sugar/honey, vinegar, pepper and chillis of choice and bring to the boil again.
  5. Lightly beat the egg and slowly pour into the soup stirring constantly. Stir in the sesame oil, sprinkle on the chopped onion and serve.

It seems a bit complicated but its mainly the preparation which takes the time.

Remember that you can always add more chilli if its not hot enough for your palate but you cant take it out if you overdo it.

Of course chilli sauce can be used for a different dimension or finely chopped chicken or beef fish or whatever takes your fancy.

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Hotpot - (Borrowed image)

Hotpot - (Borrowed image)

ChilliPepperPete has just sent us his recipe for a Szechuan Style Hotpot. Hotpot are available on Amazon, there seem to be two main types, the Mongolian type with 1 bowl and a centre for grilling/bbqing, while the Szechuan Hotpot has a bowl split in half so 1 side has a stock with lots of spices and chillis and the other a nonchillied stock with lots of herbs and onions. If you don’t have a Hotpot you can always use a saucepan and a portable burner or a camping gas burner.

You can put in what you like but the idea is to have it at a rolling boil in the centre of the table and to drop or hold in whatever you have prepared. Its a very leisurely way of eating and theres no rush to finish it. Meals can take all afternoon and evening. The flavours get more intense as the level in the pot drops and more water can be poured in to keep it going.

Suggestions for the stock are chicken bones and bits with a chopped leek and onion, carrot and some herbs boiled for an hour or so until it has reduced to a nice thick stock. Or it can be made with a few stock cubes veggie or meat etc if home made stock is not an option.

Once its drained with all the bits taken out chuck in the spices typically: 1 or 2 whole star anise, 1 or 2 whole nutmeg, various seeds like coriander and cumin with bay leaf, parsley and coriander with 20 facing heaven chillies cut in half with scissors. If you want it hotter add some Naga or Habanero or some Chipotle to make it smokey. Sichuan pepper lightly crushed is a must.

Pour water in to near the top of the pan and bring to a rolling boil. Keep it boiling while you play with it.

You can dip or drop anything you have into the boiling stock. Sliced meats, chicken, vegetables, mushrooms, sausages, noodles, potatoes etc etc. Whatever you have in the fridge really.

This is as much fun as you can have while eating and its very sociable with friends and families.

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These are a traditional Indian Snack, in the UK they are a popular fast food snack, they are quick and simple to make, they are great dipped in you curry.

Pakora

Ingredients

  • 250g (1/2lb) Chickpea Flour
  • 125g (5oz) Onions (chopped)
  • 250ml (1 Cup) Milk
  • 125ml (1/2 Cup) Water
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 2 Chillies (Finely Chopped)
  • 2 tsp Coriander (Ground)
  • 1 tsp Cumin (Ground)
  • 1 tsp Turmeric (Ground)
  • 500ml (1 Pint) Sunflower Oil

Cooking Directions

  1. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
  2. Place all the ingredients, except the oil, into a bowl and mix well, then carefully drop teaspoon-sized balls of the batter in to the hot oil.
  3. Fry until browned and repeat until the batter is used up, you can cook a few at a time.

You can always add some extra vegetables to the Pakora batter, I have used part boiled potatoes, peas,  finely cut spinach, courgette, sweet potatoes, sweet corn etc, I  let my imagination run riot and often try things I have found in the freezer on leftovers from the fridge, Pakora is quick and simple to make, so mistakes are quickly be replaced?

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Frank's RedHot Original

Frank's RedHot Original

I have always loved Hummus, but during a recent detox diet I think it was the one thing then kept me sane.. Well this recipe for Hummus is so simple and only takes a few minutes to make and the addition of some Frank’s RedHot Original which as a Louisana style hot sauce adds a bit of bite from the peppery Cayenne pepper and a touch of saltiness.

Ingredients

  • 400g (14oz) Can of Chickpeas
  • 3 tbps Lemon Juice
  • 2 Garlic Cloves (Crushed)
  • 1 1/2 tsp Ground Cumin
  • 4 tbsp Frank’s Redhot Sauce (Original)
  • 4 tbsp  Water (Approx, you can add more if needed)
  • 4 tbsp Olive Oil
  • Salt to Taste

Method

  • Drain the chickpeas and rinse in fresh water.
  • Add the chickpeas, Franks RedHot, lemon juice, garlic, cumin, and water in a food processor, and blend to a creamy purée.
  • Add more lemon juice, garlic, cumin or salt to taste.
As with most recipes feel free to adapt this to your tastes, add some roasted red peppers, a little more or a little less of the sauce, it is completely up to you.

Note: Most Hummas recipe include some Tahini (Sesame Seed Paste), if you have some add it before blending, it does improve the texture and flavour, but I always forget to buy any.

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