Chilli Ginger Pork and Hokkien Noodle Stir-fry

450g Hokkien noodles

1 tbsp Peanut oil

400g Pork fillet, thinly sliced

2 Brown onions; cut into wedges

2 Cloves garlic, thinly sliced

4cm Piece of ginger, peeled and thinly sliced

1 Red pepper, seeded and thinly sliced

1 Bunch bok choy, leaves shredded and the heart and stalks cut into wedges

1/3 Chilli paste or 3 whole red chillies, thinly sliced

1 Tbsp Kapis Menis (sweet soy sauce)

100g Cashew nuts, roughly chopped

·         Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.

·         Meanwhile, heat the oil in a wok over a high heat until smoking. Add the pork, onion, garlic and ginger, and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl.

·         Add the pepper to the wok and stir-fry for 1 minute or until almost tender. Add the pork mixture, mix the noodles, bok choy, chilli, soy sauce and cashews, and stir-fry for 2-3 minutes or until heated through. Remove from the heat, serve between serving bowls.

·         NOTE – Pork can be marinated 6 hours before cooking in:

2tbsp oil

1 tbsp soy

1 red chilli

1 clove garlic

2cm piece ginger

Rhubarb and Frangipane Tart

Pastry:

200g Cold unsalted butter, roughly chopped

250g Plain Flour

120g Sour Cream 

Frangipane:

125g Unsalted butter, softened

165g Caster sugar

2 Eggs

1 1/2 tbs Brandy

1 tbs Plain flour

200g Ground Almonds

1 Bunch young rhubarb, cut into 2cm pieces

35g Sliced Almonds

3tsp Demerara sugar

Thick cream

1. Preheat the oven to 200c.
2. To make the pastry, Process butter, flour and a pinch of salt into a food processor until mixture resembles breadcrumbs, then add sour cream and process until just combined. Shape pastry into individual round tins, prick the base of the tart shells with a fork and freeze for 15minutes.
3. To make frangipane, using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, then add the brandy, beating until just combined. Add the flour and almonds, and beat until well combined. 
4. Line the  frozen tart shells with baking paper and fill with rice. Place on an oven tray and bake for 10 minutes, then remove the paper and rice. Bake for a further 5 minutes or until almost dry and golden. Cool and reduce the oven heat to 180c.
5. Spoon half a cup of frangipane into each tart tin then press pieces of rhubarb into the frangipane. Transfer to the oven and bake for 20 minutes. Scatter frangipane with almonds and sugar, and bake for a further 10 minutes or until the filling is puffed and firm.
6. Serve warm with thickened cream.

** NOTE: This recipe contains nuts.

(Maggie Beer Recipe)

Honey and Black Pepper Beef

500g (1lb) Steak, cut into thin strips

2 cloves of garlic, crushed

1 onion, sliced

300g sugar-snap peas

 2 tbsp honey

2 tsp soy sauce

2 tbsp oyster sauce

3 tsp black cracked pepper

1.       Heat the wok until very hot, add 1 tbsp of the oil and swirl it around to coat the sides of the wok. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

2.       Reheat the wok, add 1 tbsp of the oil and stir-fry the garlic, onion and sugar-snap peas until softened. Remove from the wok and set aside.

3.       Add the honey, soy sauce, oyster sauce and cracked black pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

4.       Increase the heat and return the meat and vegetables to the heat. Toss for 2-3 minutes or until well combined and heated through.

Black Bean Beef

500g Beef, cut into thin strips

1 Tbsp Cornflour

2 Tbsp Soy Sauce

2 Tbsp Black Bean Sauce

2 Tsp Sugar

Oil, for cooking

1 Onion, thinly sliced

2 Cloves Garlic, finely chopped

1 Tbsp Fresh Ginger, finely chopped

1 Red Pepper, thinly sliced

90g Snow Peas

6 Spring Onions, diagonally sliced

1.  Put the beef in a non-metallic bowl. Combine the corn flour, soy sauce, black bean sauce and sugar, pour over the meat and mix well. Cover and refrigerate for 30 minutes.
2. Drain the meat, reserving the marinade. Heat the wok until very hot, add 2 tsp of the oil and swirl it around to coat the side. Stir-fry the meat in batches until browned and just cooked. Add more oil if needed. Remove all the meat from the wok.
3.  Reheat the wok, add 1 tbsp of oil and stir-fry the onion over a medium heat for 3-4 minutes, or until softened. Stir in the garlic, ginger and pepper, then increase the heat to high and cook for 2 – 3 minutes, or until the pepper is just tender.
4. Add the reserved marinade, snow peas, spring onion, and 2 – 3 tbsp water to the wok. Toss over high heat until the ingredients are well coated and the sauce is boiling. Return the beef to the wok and heat through. Season well

Braised Belly Pork

1.5kg Belly Pork
¼ cup olive oil
lime cheeks, to serve

1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
½ brown onion, finely chopped
2 garlic cloves, finely chopped

1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon 
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind

Step 1: Preheat oven to 180°C.

Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

Step 6: Serve ribs with lime cheeks.

Serves 4

Thai Chicken and Corn Soup

2 Ltr Chicken Stock

420g (14oz) Corn Kernels, undrained

8 Spring Onions, sliced

1 Tbsp Ginger, finely chopped

4 Small Chicken Breasts, finely sliced

1 Tbsp Sweet Chilli Sauce

1 Tbsp Fish Sauce

120g (4oz) Rice Vermicelli Noodles

Fresh Coriander Roughly Chopped

2 Tsp Grated Lime Rind

2 Tbsp Lime Juice

1.       Bring the chicken stock to the boil in a large saucepan over a high heat. Add the corn kernels and liquid, spring onion and ginger, then reduce the heat and simmer for 1 minute.

2.       Add the chicken, sweet chilli sauce and fish sauce and simmer for 3 minutes, or until the chicken is cooked through.

3.       Meanwhile, place the noodles in a heatproof bowl and pour in enough boiling water to cover. Leave for 4 minutes, or until softened. Drain the noodles and cut them into shorter lengths.Add the noodles, coriander, lime rind and lime juice to the soup and serve immediately. 

Onion Bhaji

8oz self raising flour
1/2 tsp Chilli powder
1/2 tsp Tumeric
1/2 tsp Cumin
1/2 tsp Coriandersalt
2 good sized onions, halved and thinly sliced
1 red or green chilli, finely chopped
cold water
Veggie oil

Sift all the dry ingredients together into a large bowl. Add onion and chilli coat well with the flour mix.

Preheat a frying pan with enough oil for deep frying.

Gradually add enough water to the flour mix to form a thick batter, mixing well go all the onions are coated.

With wet hands, take a good pinch of the mix and flatted together to form a pattie shape, place in the hot oil and cook on each side until golden brown.

Drain on paper towels

Hokkien Noodle Salad

900g Hokkien Noodles

6 Spring Onions, sliced diagonally

1 Large Red Pepper, thinly sliced

200g Snow Peas, sliced

1 Carrot, sliced diagonally

60g Fresh Mint, chopped

60g Fresh Coriander, chopped

100g Roasted Cashew Nuts

Dressing:

2 Tsp Sesame Oil

1 Tbsp Peanut Oil

2 Tbsp Lime Juice

2 Tbsp Sweet Soy Sauce

3 Tbsp Sweet Chilli Sauce

1. Gently separate the noodles and place in a large bowl, cover with boiling water and leave for 2 minutes. Rinse and drain.
2.  Put the noodles in a large bowl, and add spring onions, pepper, snow peas, carrot, mint and coriander. Toss together well.
3. To make the dressing, whisk together the oils, lime juice, sweet soy and sweet chilli sauce. Pour the dressing over the salad and toss again. Sprinkle the cashews over the top and serve immediately.

Mongolian Lamb

1½ cups (300g) White long grain rice

2 tbsps Peanut oil

600g Lamb strips

2 Cloves garlic, crushed

1cm Fresh ginger, grated

1 Medium brown onion, sliced

1 Medium red pepper, sliced

1 Medium Courgette, sliced

¼ cup (60ml) Soy sauce

1 tbsp Black bean sauce

1 tbsp Cornflour

2 tbsp Rice wine vinegar

6 Spring onions, sliced

1. Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover and keep warm.
2.  Meanwhile, heat half the oil in a wok; stir-fry lamb, in batches until browned all over, remove from the pan.
3.  Heat remaining oil in the wok; stir-fry garlic, ginger and brown onions until softened. Add the pepper and courgette; stir-fry until the veg is tender.
4.  Return the lamb to the wok and add the cornflower, black bean sauce and soy sauce. Stir-fry until the sauce boils and thickens slightly.
5. Remove from the heat, stir in the spring onion and serve with rice.