Recipes

The most famous of dishes from Sichuan province is the hot pot which can be made from anything really but uses a lot of chillis and sechuan pepper. Heres a basic recipe for the hotpot and a list of ingredients that can be dropped in and retrieved when cooked through. its a bit like a fondu but completely different.

The idea of course is for a cooking ring and saucepan in the middle of the table.

The amounts of chillis and sechuan pepper used depend on personal taste so I have generalised here.

Sechuan Hot Pot

This is kept simmering while various things are dropped in to cook and then lifted out and eaten. You can drop anything you like in. It is best thinly sliced if meat to make sure its cooked through. Chicken, beef pork or lamb work well but tofu, mushrooms and other vegetables are good, fish and seafood can work really well if fish stock is used. A range of dips and sauces can add a lot of fun to the meal.

Ingredients

  • 40g Fermented beans from chinese supplier
  • 90ml Wine
  • 40g Fresh Ginger
  • 150ml Sunflower or Peanut Oil
  • 200g Beef dripping (But Butter or Marg works)
  • 10g Facing Heaven Chillies
  • 3 Lts Stock Beef, Chicken or Veg
  • 15g Sugar
  • 5g Sechuan pepper if you have it.regular peper is not the same but will do.

Cooking Directions

  1. Mash the beans with some of the wine until a smooth paste.
  2. Wash and cut ginger into thin slivers.
  3. Cut chillis in half.
  4. Heat oil in pan or wok and add facing heaven chillis until crisp. Dont burn them! Remove and set aside.
  5. Drop in butter or dripping into the pan and melt gently.
  6. Add the bean paste and stir for a minute or so. Remove pan from heat if too hot.
  7. Add ginger and pour 1/2 the stock in. The rest of the stock is for topping up as you eat.
  8. Bring to boil and add the rest of the wine and salt and chillis and simmer for 10mins.

This is kept simmering while various things are dropped in to cook and then lifted out and eaten.

You can drop anything you like in. It is best thinly sliced if meat to make sure its cooked through. chicken, beef pork or lamb work well but tofu, mushrooms and other vegetables are good. fish and seafood can work really well if fish stock is used.

A range of dips and sauces can add a lot of fun to the meal.

It seems complicated but is really easy cooking and very communal.

The Facing Heaven chillis have a citrus zing to them and are medium hot so a lot of them can be used without major burning. They are my favourite chilli of all time and work well in all sorts of dishes but Sechuan cooking is very distinctive and fun. Food is the centre of the Sechuan universe with dishes going in and out of fashion all the time and is nothing like the Chinese food we are more used to. Fortunately there are more Sechuan restaurants popping up with at least 3 in Brighton that I know of and loads in Chinatown in London.

There is a good cookery book by Fushia Dunlop called “sichuan cookery” which we use a lot and the above is an ammended version of one of her resipes. She has a fantastic restaurant in Chinatown if your ever up that way.

 

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ChilliPepperPete - Harissa Chilli Paste

ChilliPepperPete - Harissa Chilli Paste

Originating from North Africa, Harissa is one of the first chilli product I came across and the ChilliPepperPete’s version of the traditional Chilli paste is excellent.

The paste comes in a 199ml jar and on opening it there is a very fresh smell of lemons and peppers, the pastes is a reddish/orange colour, the taste and texture is almost perfect. At first I get the the lemon and garlic then followed I think by the peppery warm taste from the Cayenne.

It is so smooth on the tongue and a couple of teaspoons of this and I have a big smile on my face, it warm, rich and tasty.

Ingredients: Capsicum, Onion, Water, Spices, Herbs, Cayenne, Lemon, Garlic, Sunflower Oil, Sugar, Salt.

Pete recommend you try it with roast lamb and serve with cous cous, which sounds great to me, event just on toast with a little butter it is just divine.

You can buy this for only £3.50 on-line at Chilli Pepper Pete’s Web site or in one of their stockests

Flavour
(8.5/10)
Heat
(3/10)
Packaging
(7/10)
Value
(8/10)
Overall
(8/10)

So you now have a jar of Pete’s Harissa here is a great simple recipe.

Simple Harissa Chicken Recipe

Ingredients

  • 1 Chicken Breast (Per Person)
  • 1 tsp Harissa Chilli Paste (Per Chicken Breast)

Cooking Directions

  1. This could not be a much simpler recipe, just take one Chicken Breast and coat with 1 tsp of the Harissa paste, the bake in the oven at approx 170-180 C for 20-25 minutes.
  2. This is great served with a fresh garden salad and some coleslaw

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Tom Yam Gai Recipe

by wegrowourown on March 29, 2011 · 0 comments

in Recipes

From Craig McKnight of www.wegrowourown.co.uk we have a recipe for the Hot and Sour chicken soup called Tom Yam Gai

Tom Yam Gai

Serving Size: Serves 2

Ingredients

  • 1 Ltr Chicken Stock
  • 1 Chicken Breast
  • 1 Clove Garlic
  • 2 Spring Onion (Sliced into 2cm Strips)
  • 4-5 Mushrooms (Sliced)
  • 1 Lemon Grass Stalk (Sliced into 2cm Strips)
  • 1-3 Chillies (Depends on how hot you like it)
  • 1 Lime (Juice)
  • 1 tsp Sugar
  • 1 tbsp Fish Sauce
  • A few leaves Fresh Basil
  • 2 tbsp Fresh Coriander

Cooking Directions

  1. Bring chicken stock to a simmer and poach chicken breast for 10 minutes. Remove chicken breast from water and shred with two forks. Set aside.
  2. Put garlic, spring onions, mushrooms, lemongrass/lime leaves and chillies in the stock. Simmer uncovered for 10 minutes to bring the flavours together.
  3. Return shredded chicken to pot, along with lime juice, sugar and fish sauce. Cook for three minutes longer.
  4. Add basil and coriander, and serve piping hot!

Note: We have used a new format this time for recipes that is compatible with the google recipe search system.

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Mexican Lasagna Cooked

Mexican Lasagna Cooked

This recipe is great if your a fan of chilli con carne & italian food. Perfect for midweek meals or entertaining and even using up a chilli that you had the night before.

Always use a good quality steak mince as it is far leaner in fat content. This recipe gives a medium heat rating but use more chillies or sauce to suit your needs.

Mexican Lasagna Ingredients

Mexican Lasagna Ingredients

Ingredients:

  • 2 tbsp Olive oil
  • 500g Minced Beef
  • 1 Onion (chopped)
  • 3 Cloves of garlic (minced)
  • 1 Green Pepper (chopped)
  • 2 Finger chillies (chopped)
  • 1 tsp smoked paprika
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Thyme
  • 1 beef stock cube
  • 1 tsp of your favourite Hot sauce (I used my own Flamin’ Galah)
  • 1 400g can Chopped Tomatoes
  • 1 400g can Red kidney beans
  • 2 tbsp Tomato purée
  • 1 tbsp Lime juice
  • 4 Flour Tortillas
  • 1/2 pint cheese sauce (make your own or a packet one will be fine)
  • 100g grated Cheddar or similar
  • Sliced Jalapeños
Mexican Lasagna Con Carne

Mexican Lasagna Con Carne

Con Carne Method:

  1. Heat the oil in a large pan or wok. Fry the onion,garlic,green pepper & chillies for a couple of minutes.
  2. Now add the minced beef to the pan and fry for 5 minutes or until the meat has taken on colour, stir at regular intervals
  3. Crumble in the stock cube, add the dry herbs & spices and give it a good mix.
  4. Add the tomatoes, purée & kidney beans, give it a pinch of salt & a grind of black pepper.
  5. Pour in your favourite Hot sauce & lime juice, stir & simmer for 10 minutes.
  6. Your chili con carne mixture should not be too wet. Turn your cooker to Gas Mark 4 / 180C / 350F

Assembling your Lasagna:

Mexican Lasagna Ready to Eat

Mexican Lasagna Ready to Eat

  1. In a ceramic/heat proof dish place about 1/3 of the meat mixture, then about 1/3 of your cheese sauce on top, then cover with flour tortilla (just tear them into shape) & repeat this step. You should then have layered meat, cheese sauce, tortilla, meat, cheese sauce, tortilla, meat, cheese sauce, tortilla.
  2. Top with the grated cheese & toss on as many sliced Jalapeños for decoration as you desire.
  3. Baked for 25-30 minutes

Serve with a fresh salad, fries or Garlic bread. Enjoy!

Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk

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