recipe: aubergine & sage leaf tempura w spicy mandarin dip

aubergine & sage leaf tempura w spicy mandarin dip

aubergine & sage leaf tempura w/ mandarin dip two ways

IngredientsMakes: 297g (2)

145g		aubergine tempura	(recipe below)
50g		hot mandarin & lime dipping sauce	(recipe below)
52g		sage leaf tempura	(recipe below)
50g		mandarin & lime dipping sauce	(recipe below)

aubergine tempura

aubergine & sesame tempura

IngredientsMakes: 145g (12)

60g		double crispy batter	(recipe below)
114g		finger aubergines
8g		plain flour
20g		rapeseed oil

Method

Cut the aubergine into halves lengthways then steam them for 6 mins.

Turn the out onto kitchen towel and pat them dry.

Make the batter.

Put the oil on a high heat at least one and a half inches deep.

Place a crouton sized piece of bread in the oil and once it's sizzling the oil is ready.

Season the aubergine then toss it in flour to fully coat it.

Using a the point of a wooden kebab skewer and a knife to release the aubergine, dip the it in batter and put it in the oil moving it from side to side so it doesn't stick to the bottom.

Once it's bubbling release the aubergine from the kebab point using the knife.

Repeat until all the aubergine is frying.

Turn to make sure they cook evenly until crispy & golden.

double crispy batter

batter for prawn / pork balls - double fry for crispy goodness

IngredientsMakes: 445g

70g		00 flour
100g		corn flour
4g		onion powder
6g		sesame seeds
5g		baking powder
260g		tonic water

Method

Put all the dry ingredients in a bowl then add the tonic water / soda water and whisk until batter is smooth.

Use some of the batter to make sure the oil is hot enough to make it sizzle!

Dip your ingredient in the batter and fry both side unitl it's light golden and hardened.

Remove and allow the steam to come off and oil to drain.

Then fry for a second time until golden - the coating with be crispy on the outside and light dough on the inside!

Result.

hot mandarin & lime dipping sauce

mandarin honey & lime dipping sauce

IngredientsMakes: 157g (6)

1g		clementine zest
60g		clementine juice
50g		set honey
10g		fish sauce
8g		garlic
20g		lime juice
8g		chilli

Method

Zest the mandarin into the pot.

Top w/ honey & uW 800W / 1m to melt it.

Fine chop the garlic & chilli.

Add the rest of the ingredients and stir until mixed.

sage leaf tempura

light & crispy sage leaf tempura

IngredientsMakes: 52g (9)

47g		double crispy batter	(recipe below)
6g	(9)	sage leaves
18g		rapeseed oil

mandarin & lime dipping sauce

mandarin honey & lime dipping sauce

IngredientsMakes: 149g (6)

1g		clementine zest
60g		clementine juice
50g		set honey
10g		fish sauce
8g		garlic
20g		lime juice

Method

Zest the mandarin into the pot.

Top w/ honey & uW 800W / 1m to melt it.

Fine chop the garlic.

Add the rest of the ingredients and stir until mixed.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: prawns w/ crab cakes mango salsa & salad

prawns w crab cakes mango salsa and salad

crab cake topped w/ large prawns & mango salsa served w/ savoury pear grape & squash salad dressed w/ lime & mint

IngredientsMakes: 430g (1)

40g	(2)	prawns
85g	(1)	crab cakes	(recipe below)
90g		mango salsa	(recipe below)
215g		savoury pear grape and squash salad	(recipe below)

crab cakes

luxury golden crab cakes

There's one under the prawns! You can just see it : )

mango salsa

sweet & spicy mango & red onion salsa

IngredientsMakes: 140g

53g		mango
46g		red onion
20g		lime juice
16g		honey
4g		mild chilli
1g		blue dragon fish sauce

Method

Fine dice ingredient and mix together, leave to infuse for 30mins

savoury pear grape & squash salad

savoury pear grape & squash salad dressed w/ lime & mint

IngredientsMakes: 645g (3)

130g		butternut squash
60g		yellow pepper
130g		pear
60g		celeriac
60g		carrot
130g		cucumber
20g		lime juice
10g		mint
45g		red onion

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: prawns in garlic w/ prawn & beetroot salad

prawns in garlic w/ prawn & beetroot salad

IngredientsMakes: 415g (1)

165g		prawns in garlic	(recipe below)
250g		prawn and beetroot salad	(recipe below)

Method

Make the salad first, then the prawns when needed.

prawns in garlic

prawns lightly cooked w/ a simple garlic & tomato sauce

IngredientsMakes: 365g (2)

20g		evo
8g		garlic
180g	(6)	large prawns
0.5g		salt flakes
60g		tomatoes
150g		water
4g		chicken stock cube
2g		greek basil

Method

Add the oil and garlic to small frying pan, letting it sizzle for a minute on medium heat.

Turn the heat up, and add the seasoned prawns they should sizzle.

Leave until red the turn, once both sides red remove from the pan onto a warm plate.

Add the diced tomato and cook until soft then add the stock and boil until the sauce has reduced to a nice consistency.

Add the prawns back and chopped basil & toss to coat the prawns.

Dress w/ greek basil & serve immediately. (Chives, plain basil & oregano all work well.)

prawn and beetroot salad

IngredientsMakes: 488g (2)

60g		cooked prawns
80g		lemon juice
126g		tomatoes
86g		steamed beetroot
44g		mango
68g		cucumber
33g		sugar snaps
1g		salt

Method

Peel & dice as necessary, and mix in a salad bowl.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: wonton wrappers (Hong Kong-style / Cantonese-style wonton wrappers)

When I moved out of London back into the English countryside, finding wonton wrappers was like finding a hen with teeth (more interesting / entertaining TED version) so I had to learn how to make them. Surprisingly easy; make the dough: flour, water, egg yolks & salt. Put it in the fridge for 30m, knead it for ten mins. Cut it into 4, then roll them out into squares. Dust them with cornflour, STACK THEM ON TOP OF EACH OTHER then roll the stack! 

The clever bit is rolling out ALL four sheets at the SAME TIME! Whaaa? Yep roll them all at the same time. 

Because the corn flour has no gluten it stop the sheets sticking together, and acts like a super fine lubricant powder. Once they're paper thin, get your ruler out and cut them into 9x9cm (3x3inch) squares. Stack them and use as required, you can also freeze at this point

yellow wonton wrappers

IngredientsMakes: 400g (80)

370g		wonton dough egg	(recipe below)
50g		cornflour

Method

Cut the dough into 4 and roll into squares.

Dust surface and dough w/ cornflour - lots - this stops the wrappers sticking together!

Layer on top of each other and roll until paper thin.

Cut into squares 3.5 inches / 9cm wide.

wonton dough egg

rich wonton dough - w/ egg yolk - for siu mai (shaomai / shumai), wonton dumpling, noodles etc

IngredientsMakes: 370g

300g		plain flour
155g		warm water
25g		egg yolks
2g		salt

Method

Mix water 2/3 boiling, 1/3 from cold tap - make 65C water.

Mix all ingredient into a dough until it comes together.

Wrap in greaseproof paper to a plastic bast, leave for 30m.

Take out of wrapping and knead dough for 5-10min until smooth.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: crab cakes

The brown crab (Cancer pagurus) is a UK seafood powerhouse, thriving along all British and Irish coasts from rocky intertidal shores down to offshore depths beyond 100 meters. As nocturnal predators, these crabs inhabit reefs, boulders, and soft seabeds, where they feed on molluscs and smaller crustaceans.

While brown crab underpins one of the UK’s most abundant and valuable inshore shellfish fisheries — available year-round via static pots (creels) — this abundance shouldn't be mistaken for infinite availability. Maintaining healthy stocks and protecting their delicate marine habitat requires responsible management, including regional minimum landing sizes to safeguard breeding populations.

I got these from the fishmonger whose pitch is next to mine. He always has a massive queue of people that trails right across my pitch. By the time they finally get to him, they're quite often munching on some arancini, a couple of slices of tortilla, or a scotch egg from my stall. Anyway, I digress! On this particular day, there happened to be some brown crab left — pretty unusual — so I snagged them in exchange for some scotch eggs!

Using freshly dressed brown crab makes all the difference in achieving a rich, authentic flavor for these luxury crab cakes.

crab cakes

luxury golden crab cakes

IngredientsMakes: 510g (6)

400g	(3)	crab meat
20g		lemon juice
200g		eggs
55g		spring onion
6g		aromat
3g		vegetable oil

Method

Mix all the ingredients and leave to infuse for 30 mins in the fridge.

Put a tablespoon of mix into a hot non stick pan and flatten into a pattie.

Cook on a medium high heat until golden turn once.

Don't crowd the pan, two batches of three at a time.

For extra crisp dust them with a mix of 50/50 corn flour plain flour, and glaze the pan with oil or butter before cooking.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.