Ingredients 85g cornflour 85g plain flour 2 tsp black pepper, cracked 2 tbsp ground Szechuan peppercorns, roughly crushed sunflower or vegetable oil, for frying 400g squid, cleaned and cut into strips (see tips, below) finely sliced spring onion and green chilli, to serve For the dipping sauce 1 red chilli, finely chopped half cucumber, finely diced 1 small red onion, finely chopped 100ml rice wine vinegar 1 tbsp caster sugar 2 tsp fish sauce Method To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side. Popular Posts
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Salt & pepper squid 01
Ingredients 85g cornflour 85g plain flour 2 tsp black pepper, cracked 2 tbsp ground Szechuan peppercorns, roughly crushed sunflower or vegetable oil, for frying 400g squid, cleaned and cut into strips (see tips, below) finely sliced spring onion and green chilli, to serve For the dipping sauce 1 red chilli, finely chopped half cucumber, finely diced 1 small red onion, finely chopped 100ml rice wine vinegar 1 tbsp caster sugar 2 tsp fish sauce Method To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side. Salt & pepper squid
Ingredients 400g large squid, or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want) 2-3 tbsp olive oil ½ tsp Chinese five spice powder little sesame oil, to serve few coriander sprigs, to serve sweet chilli sauce, to serve Method Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up. Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook. Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into. Layered squash, barley & spinach pie 1
Ingredients For the filling 1 small butternut squash (about 1kg/2lb 4oz), peeled and cubed 3 tbsp olive oil, plus a little extra for brushing 3 onions, finely chopped 3 garlic cloves, crushed 100g mushrooms, sliced 85g whole cooked chestnuts, quartered 100g pearl barley 1.2l vegetable stock 1 tbsp dark soy sauce zest 1 lemon 250g/9oz tub ricotta 200g full-fat soft cheese ½ x 20g/1oz pack sage, leaves picked and chopped 400g baby spinach 20g pack parsley, leaves chopped For the pastry 700g plain flour 140g butter 85g/3oz white vegetable shortening (we used Trex) 100ml milk 1 egg, lightly beaten few bay leaves (optional) Method Heat oven to 200C/fan 180C/gas 6 and roast the butternut squash with 1 tbsp oil for 25-30 mins until tender, then set aside. Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10 mins until soft. Remove two-thirds, then add the mushrooms, chestnuts and pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30 mins until the barley is tender and sticky and there is no liquid left. Stir in the soy sauce, season and set aside. While the barley layer is cooking, make the other layers. Stir the zest, ricotta, soft cheese and a good amount of seasoning into the reserved onions until smooth. Take a third of the mixture and gently fold with the sage and roasted squash. For the final layer, boil the kettle, then tip half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley. To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triplelayer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 tsp salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan. Once melted, increase heat until bubbling fiercely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don’t worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside a third and roll the rest into a large rectangle – big enough to line the tin with a little overhanging. Ease into the tin, pressing evenly into the corners and sides – you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the squash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves (add bay leaves, if using, when the pie has 30 mins left in the oven). Can be covered and chilled overnight. Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30 mins, then reduce the heat to 180C/fan 160C/gas 4 and bake for a further 1 hr 30 mins until the pastry is golden brown and feels hard. Stand for 15-20 mins while you get the rest of the meal ready – the pie will stay warm. Gently tip out the pie, or use the foil strips to lift out carefully. Carry to the table and slice thickly to serve. Salt & pepper prawns
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 2 tbsp cornflour vegetable oil, for deep frying 24 large king prawns, peeled and deveined, with tails pea shoots or baby salad leaves, to serve (optional) For the spice mix 1 tbsp Sichuan peppercorns 4 black peppercorns 2 tbsp sea salt flakes large pinch of chilli flakes For the dipping sauce 1 garlic clove, crushed 1 tbsp chopped coriander leaves 1 small red chilli, finely chopped 2 tbsp caster sugar juice 3 limes 1 tbsp fish sauce Method First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce. Spiced red lentil soup
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 1 onion, chopped 1 tbsp olive oil 1-2 tbsp Thai red curry paste 300g red lentils 1.7l vegetable stock 200ml coconut milk chopped spring onions, to serve (optional) Method Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it. Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender. Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like. Red lentil, chickpea & chilli soup
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers) small bunch coriander, roughly chopped (save a few leaves, to serve) 4 tbsp 0% Greek yogurt, to serve Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves. Gunpowder chicken with dried red chillies & peanuts
PLEASE WAIT /ТҮР ХҮЛЭЭН ҮҮ СУРТАЛЧИЛГАА СОНИРХООРОЙ/
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Ingredients 12 boneless, skinless chicken thighs (about 900g), cut into pieces 1 tbsp dark soy sauce 2 tbsp vegetable oil 15 whole dried bird's-eye chillies 1 tsp Sichuan peppercorn, ground bunch spring onions, cut into 2½ cm pieces 50g whole roasted peanuts For the sauce 5 tbsp dark soy sauce 2 tbsp Shaohsing rice wine 4 tbsp Chinese black vinegar 4 tbsp chicken stock 1 tbsp caster sugar 1 tbsp cornflour, mixed into 1 tbsp water Method Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside. Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more unt