Nose Bear

Jiaozi Steamed Dumpling Army

Five Spice Beef with Broccoli

A simple stir fry, with quite deep flavours.  The beef stock, dark soy and the Chinese 5 spice really combine well to give a richness of flavour without the heavy feeling that you get with a lot of Western food of a similar style.

• 200 g beef steak, thinly sliced
• 2 colves garlic, finely chopped
• 1 tsp grated root ginger
• 1/2 tsp Chinese 5 spice
• 2 tbsp dark soy sauce
• 200 g broccoli, chopped
• 1 tbsp light soy sauce
• 150 ml beef stock
• 2 tsp cornflour
• 4 tsp water 
• carrot strips

Mix the garlic, ginger, dark soy sauce, 5 spice and beef togather and marinate in the fridge overnight.

Stir fry the broccoli for 5 minutes and remove.  Stir fry the beef and marinade for 5 minutes and then add the broccoli, light soy sauce and stock.

Mix the cornflour and water and also add it to the wok.  Bring to the boil and then simmer for 1 minute, stirring frequently.  Serve with rice and carrot strips.

Roast Parsnips and Carrots

Delicious on their own or with the rest of a traditional roast; meat, green beans and potatoes.  The sweetness of the carrots and parsnips, released through the slow roasting, helps to mellow the strong flavour of the meat and draws the whole meal together.  These have to be one of my favourite roast pairings.

• parsnips
• carrots
• garlic
• oil

Slice the carrots and parsnips into 5 cm long sections and cut out the hard core of the root if present.  Heat the oven to 200C and warm some oil in a baking tray.

Steam the vegetables for around 8 minutes and then place into the heated oil.  Sprinkle over some garlic and salt and toss them to coat fully in the hot oil.

Place back into the oven and cook for 40 minutes, occasionally basting with the oil. 

Hot and Sour Thai Soup

A nice hot, in both senses of the word, soup, this one is not as filling as many others due to it being based on stock, and not puréed vegetables.  This, in my opinion makes it very good while on the go or in warmer weather.

• 1 litre vegetable stock
• 3 chilli’s, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp root ginger, finely chopped
• 2 tbsp tamarind paste
• 4 tbsp fish sauce
• 2 tbsp caster sugar
• juice of 1/2 a lime
• 100 g carrots, very finely sliced
• 150 g button mushrooms, halved
• 100 g green beans, halved widthways
• 5/6 cherry tomatoes, halved

Place the vegetable stock, chilli’s, garlic, ginger, tamarind, fish sauce, sugar and lime juice into a saucepan and boil.

Reduce the heat to a simmer and add the carrots, mushrooms and green beans.  Cook for 10 minutes and then add the tomatoes.  Cook for a further 5 minutes and serve.

Sticky Chinese Chicken Wings

Who doesn’t like sticky chicken wings?  These are amazing and go especially well with potato in some form to soak up any juices that are left over.  The only thing to bear in mind is that if using hoisin sauce from Asian speciality stores, they can tend to be very salty, so taste before piling on the hoisin. 

• 450 g chicken wings
• 1 tsp chilli powder
• 1 tsp ground ginger
• grated rind of 1 lime
• 1 tbsp dark soy sauce
• 2 tbsp clear honey
• 2 tbsp hoisin sauce
• 2 cloves garlic, finely chopped
• 2 tsp sesame seeds

Mix the chilli powder, ground ginger and lime rind and smear evenly over the chicken wings.  Leave to marinate overnight.

Heat some oil in a wok and stir fry the chicken wings for 10 minutes until cooked through.  Remove any oil left in the pan and add the rest of the ingredients, turning the chicken so that the sauce covers the wings.  Reduce the heat until the mixture is just bubbling and cook for 25 minutes, regularly turning the wings so that they are coated evenly.

Baba Ganoush

A traditional Middle Eastern side dish, best served with some crusty bread as part of a selection of side’s; mezze.  I like it with a lot of garlic and salt in to really pack on the flavour.

• 1 aubergine
• 2 cloves garlic, finely chopped
• 4 tbsp lemon juice
• 4 tbsp tahini paste
• 1/2 tsp salt
• olive oil 
• parsley

Slice the aubergine in 2 lengthways and place face down in an oiled baking tray.  Bake at 170C for 30 minutes.  Set aside to cool.

Scoop out the pulp and blend with the garlic, lemon juice, tahini and salt.  Drizzle the top with olive oil and parsley and serve.

Pea and Potato Tiki’s

Great little finger food, perfect as a side for a more substantial curry but I’m quite happy stuffing my face with them as a main dish.  Even better if you serve with some dips and sauces such as chutney, hot sauce or chopped mint in whisked yoghurt.

• 1 onion, finely chopped
• 600 g potatoes, peeled, cubed and boiled
• 200 g peas
• 2 tsp grated root ginger
• 2 chilli’s, finely chopped
• 4 tsp cumin seeds
• 1 tsp black mustard seeds
• 25 g self raising flour
• 150 g plain flour
• sprinkle of turmeric, garam masala and ground coriander
• 350 ml water

Heat some oil in a wok and stir fry the cumin an mustard seeds for 2 minutes and then add the onion, ginger and chilli’s.  Fry for 4 minutes, add the pea’s and potatoes and fry for another 4 minutes.  Place to the side to cool while you make the batter.

Mix together the self raising flour, plain flour and the spice pinches.  Slowly add the water while whisking to make the batter.  Heat some oil in a saucepan for deep frying.

Scoop about a tablespoon’s worth of the pea and potato mixture, coat it in the batter and deep fry it in the oil for 2 minutes, ensuring that both sides get browned.  Serve with some whisked yoghurt and mint leaves.

Wonton Army

Crispy Seaweed

Lies, all lies.  Crispy seaweed is not actually seaweed at all but is most commonly pak choi or savoy cabbage.  If you can get past the deceit, this is a relatively easy take away classic to make at home.  The only messy part is doing the deep frying. 

• 500 g pak choi (or savoy cabbage)
• 1/2 tsp salt
• 1/2 tsp caster sugar
• oil for deep frying

Wash and dry the pak choi leaves.  Remove the tough lower parts of the stems and very finely slice the leaves into ribbons.

Deep fry the leaves in batches for about 30 seconds, remove with a slotted spoon and leave to drain on kitchen paper.  Place into a serving bowl and sprinkle with the salt and sugar.

Cottage Pie

Traditional British dish, best cooked for those cold winter days.  It’s best to cook a whole tray and either freeze what you dont eat or just eat it during the week.  In my opinion, much like chilli, the beef gets better if left for a day after cooking.  There is just something about the way the fat seeps into the rest of the dish.

• 900 g potatoes, peeled and sliced
• 450g beef mince
• 1 large onion, chopped
• 1 colve garlic
• 2 tbsp flour
• 500 ml beef stock
• handful of mixed vegetables
• 6 tbsp milk
• 2 tbsp butter

Boil the potatoes until soft, drain and add the milk and butter.  Mash well until smooth. Season well.

Fry the onion and vegetables for 5 minutes and then add the garlic and cook for another minute.  Add the meat and 1/3 of the beef stock and cook until the meat is browned.  Add the remaining stock and simmer for 15 minutes, covered.

Add the flour to a little water, mix well and add to the mince to thicken it.  Place the mince into a baking tray and spread the mashed potato over the top to seal it in.  Brush the top with melted butter and sprinkle over the cheese.  Spike with a fork and place into a 190C over for 35 minutes until the surface is crisp and browned.