recipe: pork, chicken & chorizo wontons (dim sum / broths)

pork chicken chorizo wontons

IngredientsMakes: 1680g (60)

300g	(60)	yellow wonton wrappers	(recipe below)
1380g		pork chicken chorizo dumplings mix	(recipe below)

Method

Put a teaspoon of mix ~23g into the centre of each wrapper.

Dab two opposite corners w/ water and pull the corners in together & twist to close.

Leave as little air - preferably none - as possible inside the wonton.

Line your steamer w/ oiled grease proof paper, or spray w/ oil if it's a plastic steamer basket.

Steam for 8mins. Remove & place on another sheet of oiled grease proof paper.

Allow to cool and use as required. Perfect for freezing once cooled.

yellow wonton wrappers

pork chicken chorizo dumplings mix

mix for fried patties, gyoza, steamed naked dumplings or wontons

IngredientsMakes: 1575g

110g		soaked black fungus	(recipe below)
300g		squid tubes
5g		mustard powder
25g		plain flour
100g		eggs
10g		salt
110g		chestnut mushrooms
150g		shiitake mushrooms
5g		olive oil
5g		fish sauce
100g		red onions
5g		olive oil
190g		roast chicken	(recipe below)
450g		12% pork mince
100g		chorizo
30g		sweet pickled onions	(recipe below)
30g		pickled jalapeno
20g		chives

Method

Put the 30g wood-ear / black fungus in cold water to soak until completely flexible ~1hr.

Make dumpling binder by making a smooth paste of the squid tubes, mustard powder, plain flour, eggs & salt in a food processor.

Dice the chestnut mushrooms & shiitake mushrooms cook until starting to brown in olive oil & season w/ fish sauce.

Dice the red onion and sear in an oil glazed pan until starting to char.

Chop / break up the rest of ingredients and mix everything w/ the dumpling binder.

Fry off a small piece in a small nonstick pan to check the seasoning.

soaked black fungus

10g of wood ear fungus will weigh 40g after it’s finished soaking

IngredientsMakes: 40g (1)

10g		black fungus
30g		water

roast chicken - any of these methods will do

IngredientsMakes: 1450g (1)

1		chicken

Method

Bake 220C / 60m, rest 20m w/ oven door ajar.

Bake 230C / probe 65C rest 20m w/ oven door ajar.

Bake covered in foil 160C / 2h

Spatchcock, dust in salt & smoked paprika 220C / 45m, rest 15m

sweet pickled onions

red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity

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.

Burns Night recipe: haggis croquettes w/ salad & coriander & apple dip

haggis croquettes w salad & coriander & apple dip

haggis & leek croquettes w/ mild pea shoot salad dressed w/ lemon vinaigrette served w/ coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 226g (1)

141g	(3)	haggis & leek croquettes	(recipe below)
40g		coriander & apple yogurt dip	(recipe below)
10g		lemon vinaigrette	(recipe below)
5g		olive oil
30g		asd mild pea shoot salad

Method

Make the croquettes first or break them out of the freezer . . . defrost . . . crisp up under the grill.

Once they're ready, make the dip & dressing, dress & season the salad & assemble!

haggis & leek croquettes

haggis, leek, extra mature cheddar cheese & mozzarella coated in bread crumbs & fired into gorgeous croquettes

IngredientsMakes: 710g (15)

255g		cooked haggis
50g		hm tomato sauce	(recipe below)
26g		butter
8g		cardamom powder
340g		leeks
45g		mozzarella
50g		extra mature cheddar cheese
35g		plain flour
50g		egg wash	(recipe below)
45g		bread crumbs

Method

The plain flour, egg wash & breadcrumb quantities listed are just what was used up in the recipe.

Makes 15 croquettes ~47g each.

Clean & small dice the leeks.

Melt the butter in a high sided non stick sauce pan & add the cardamom or cumin powder, letting it sizzle until aromatic.

Add the leeks & cook until soft.

Grate of the cheddar & grate or cut the mozzarella into fine strips.

Add the tomato sauce to the haggis & microwave until it's steaming hot then add it & the cheese to the saucepan w/ the stil hot leeks.

Mix vigorously w/ a wooden spoon until the mozzarella has gone stringy.

Turn the mix out into a takeout box, allow to cool then refrigerate until set. Couple of hours / overnight.

Spoon the mix out into a bowl of flour & shaped into croquettes, coat in egg wash & bread crumbs & deep fry 170C / 1-2m if they're bursting before they're brown turn the heat down.

Place on kitchen towel to draw out the excess oil.

hm tomato sauce

home made tomato sauce w/ fresh garlic, rosemary, thyme, onions & of course tomatoes

IngredientsMakes: 1100g

100g		olive oil
40g	(10)	garlic cloves
10g		rosemary
250g	(2)	onions
500g		tomatoes
400g		tinned chopped tomatoes
10g		chicken stock cube
400g		boiling water

Method

I make this when I have tomatoes that are past putting in a salad but not yet moldy.

Peel & chop the onions & tomatoes.

Add the peeled & sliced garlic to the olive oil and let it sizzle for 1 min, then add picked and chopped rosemary and let it sizzle for 1 min then add the onions and cook with the lid on until soft and just starting to brown.

Next add the tomatoes and mix them in well on a high heat boiling until they've started to break down.

Finally add the chicken stock & boiling water & the tinned tomatoes & bring to the boil.

Simmer for 30mins or more until the volume has reduced by a quarter to a third.

Blend with a stick blender until smooth and use as needed.

If I make a lot I store it in a 1L squeazy in the fridge.

coriander & apple yogurt dip

chunky coriander & apple yogurt dip w/ green tabasco

IngredientsMakes: 254g

10g		coriander
20g		lime juice
110g		greek yogurt
110g		apple sauce
3g		green tabasco
1g		salt

lemon vinaigrette

IngredientsMakes: 300g

100g		white wine vinegar
100g		sugar
100g		lemon juice

Method

Juice the lemon and match weight w/ white wine vinegar & sugar.

Shake until fully dissolved.

More Burns Night Supper Alternatives to Haggis Neeps & Tatties

Burns Night recipe: Haggis w/ Apple Chilli Humous (Houmous / Hummus) & Poached Egg

Haggis Duck & Apple Special Fried Rice

Vegetarian Recipe: Vegetable Soup w/ Haggis & Poached Egg Topped w/ Black Sesame & Sesame Oil

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: turkey croquettes

turkey croquettes

king of christmas leftovers - the turkey croquette - giza bit of cranberry sauce to dip that in!

IngredientsMakes: 1700g (26)

500g		stuffing
25g		crispy bacon
450g		turkey
125g	(1)	leek
140g		onions
300g		turkey gravy
75g	(3)	egg yolks
220g	(4)	eggs
220g		milk
300g		plain flour
400g		multigrain toast

Method

~65g each

-

This is without a doubt one of my all time favourite recipes that me mum used to make at Christmas.

They were creamy & crunchy and tasted of Christmas dinner and reminded me of Spain . . . . sooo goood!

. . . . and they used up the lefovers!

Stuffing, bacon - probably some pigs in blankets - leeks & onions, some gravy & egg yolks to thicken it - a smooth bechamel vibe to set the croquettes in. (1 egg yolk per 100g of turkey gravy)

-

Use any turkey meat you want, I like a 50/50 dark / light meat mix, mum always went 100% turkey breast.

Blend it in a food processor to bread crumb texture.

Or chop it up fine - can't get more rustic than this anyway!!! : )

Fine dice the leeks and onions, and sweat them down in an oil glazed sauce pan until soft and translucent.

Add the gravy, stuffing, & bacon/sausage bits and stir into a homogenous gloop!

Season it w/ salt & black pepper then add the egg yolks to o thicken it and give it that smooth bechamel texture.

Stir with a wooden spoon until it stops thickening then opur it out into a baking tray.

Cover it w/ some baking paper or cling film and leave it to set in the fridge for about an hour.

Toast the mutligrain bread and blend it to bread crumbs.

Make an egg was from the eggs & milk.

Table spoon out croquette sized scoops of mix into the flour, rolle them, coat them in egg wash and then breadbrumbs, shallow fry, making sure to turn them to make them gold all over.

Remove with a slotted spoon to a sieve, and then to some kitchen towel to remove excess oil.

Keep warm and serve asap!

Nice w/ cranberry sauce . . . . .

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.

experiment: ratatouille & broccoli open samosa - samosa taco fusion

ratatouille & broccoli open samosa

ratatouille in samosa shells pimped w/ some mint coriander & honey salsa!

IngredientsMakes: 340g (4)

76g	(4)	open samosa shells	(recipe below)
42g		yago lite	(recipe below)
6g		coriander stalks
2g		coriander
60g		steamed broccoli	(recipe below)
100g		ratatouille	(recipe below)
46g		mint coriander & honey salsa	(recipe below)
4g		mint
4g		red chillies

Method

Just using up leftovers from making samosas - and special THANKS mum for the fantastic ratatouille - and pimping them w/ some salsa!

Once you've made the components it's an assembly job!

Add a tea spoon of yago to the bottom, then some broccoli, then ratatouille and top w/ salsa, mint & chillies . . . very nice!

open samosa shells

taco shells made w/ samosa dough - serve w/ a table top of filling let people invent!

IngredientsMakes: 388g (20)

496g		open samosa dough	(recipe below)
120g		veg oil

Method

Plus oil for frying . . . 120g is the oil soaked into the taco shells

Cut the dough into 4 pieces and roll one out into a rough square.

Cut 4 circles 12cm in diameter out of the dough.

Make one a ball from the off cuts and roll it out to make one more circle.

Use a fork to prick lots of small holes into each circle.

- this stops large bubbles forming and gives evenly distributed small bubbles.

Fry the discs one at a time in veg oil on a high heat until they start to bubble turning once - take CARE turning them in the hot oil.

Using tongs remove the taco onto a tea towel covered w/ kitchen towel, wrap the taco around a wooden spoon or thin rolling pin while it is still hot.

Place to one side to cool. Repeat until all the dough is used up.

Reform the offcuts to get two more tacos.

open samosa dough

dough for taco shells style streetfood made w/ fine atta flour - samosa dough!

IngredientsMakes: 546g

220g		atta flour
110g		plain flour
3g		baking powder
3g		salt
20g		veg oil
190g		water

Method

Mix all the dry ingredients in a bowl.

Then add the oil and the water . .

Pour 100g cold water into a jug, plus 200g boiling water this will give you ~65C water.

Add 140g to the dry ingredient and mix with a wooden spoon until it comes together.

Take the dough out of the bowl and kneed until smooth.

Place in a plastic bag for 30mins. Then use as needed.

yago lite

lowcalorie creamy mayo yogurt dip

IngredientsMakes: 400g

300g		greek yogurt
100g		mayo
1g		aromat
1g		salt

steamed broccoli

IngredientsMakes: 220g

220g

broccoli

Method

Wash & steam for 8-10min . .

ratatouille

grade A - minimal effort - ratatouille - no rats involved, no fancy pants presentation! Thanks mum!

IngredientsMakes: 1760g (7)

120g		olive oil
20g		garlic
180g		yellow pepper
250g		red onion
125g		onion
250g		aubergine
120g		tomato
180g		courgette
800g		tinned tomatoes
500g		chicken stock	(recipe below)
5g		dried rosemary
10g		salt

Method

This is one f me mums recipes and I'm alway chuffed when she makes it because I add it to all sorts of things - yorkie puds filled w/ lamb & ratatouille, sushi rolls, tacos, broths.

Anyway she's always saying I pinch her recipes and never give her credit so here's a SHOUT out to me mums ratatouille!

-

Peel garlic and fry in oil 2mins.

All chunky dice:

Add peeled diced onions, diced yellow pepper and cook until the onion is soft

Add the smaller dice aubergine and cook until coloured.

Add the chopped tomato, courgette & tinned tomatoes & dried herbs & let them sizzle for 10mins.

Finally add the stock and season and reduce on a low simmer for ~30mins.

mint coriander & honey salsa

improvised mexican style salsa for tacos

IngredientsMakes: 161g

6g		mint
6g		coriander
50g		tomato
22g		red onion
30g		runny honey
40g		lime juice
5g		tabasco
2g		red chillies
0.5g		salt

Method

Pretty simple really chop everything up and mix.

Serve as fresh as possible.

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.