Credits: Woks of Life
2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.
It makes A LOT of soup.
Pick the coriander leaves and finely slice the stalks. Deseed the chili and finely slice. Cut the lime into wedges.
Finely slice the garlic and spring onions; peel and matchstick the ginger. Thinly slice the carrots at an angle, and cut the broccoli into small florets.
Cook the noodles in boiling water, then drain under cold water and set aside with a bit of oil.
Toast the cashews in a dry frying pan or wok until golden, then set aside.
Cut the chicken into small pieces, and fry 2-3 min. in 1 T oil until golden. Add the coriander stalks, garlic, and ginger, and stir fry 1 min. Add the spring onions, carrots, and broccoli and stir-fry another 2 minutes. Add the noodles, and continue frying until the noodles are warm and the chicken cooked.
Add the fish sauce and soy sauce, then remove from heat. Serve, garnished with cashews, chillis, coriander, and lime juice.
Credits: Jamie Oliver, HelloFresh
Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.
Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.
Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.
Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.
Credits: Medieval Cookbook
Cook wine and sugar until slightly thickened. Add spices and lemon peel. Simmer gently for about 15 minutes. Let pears cool in syrup. Serve with syrup and a little cream.
Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.
Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.
Serve with salad and rice.
Credits: Aller Hande.
2014-04-20: This seemed suitable for Easter dinner. It was quick to prepare before putting in the oven, and almost immediately started smelling delicious. Thumbs up!
Cheesecake and Beyond... 