Details
sweet and sour pork with 22016 16x9

Ingredients

 

Ingredients for egg fried rice

  • 225g jasmine rice
  • 2 tbsp groundnut oil
  • 2 free-range eggs, beaten with ½ tsp sea salt

Method

  1. In a large bowl, combine the soy sauce, sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes.

     

  2. For the egg-fried rice, cook the rice according to the packet instructions. Drain, then spread out on a plate to cool.

  3. Heat one tablespoon of the oil in a frying pan over a medium–high heat, add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set asid

  4. Return the pan to the heat and add another tablespoon of oil. Add the garlic, onion, green pepper, carrot and ginger and stir fry over a medium–high heat for 2 minutes.

  5. Meanwhile, in a bowl, whisk together the sugar, vinegar, 170ml water, the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil, then reduce the heat slightly and simmer, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside.

  6. For the rice, heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked.

  7. Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli.

 

Details
16221 sticky taramind and ginger duck

 Ingredients

  • 4 duck legs
  • 1 1⁄2 tbsp Chinese 5 spice
  • 2 tsp caster sugar
  • 1⁄2 tsp fine salt
  • 175g baby corn, halved lengthways
  • 400 g purple sprouting broccoli
  • 2 tbsp sesame oil, plus 1⁄2 tbsp for the noodles
  • 2 x 120g packs shiitake mushrooms, larger ones halved
  • 50g cashews
  • 225g dried egg noodles

 For the glaze

  • 1⁄2 tbsp grated root ginger
  • 3 garlic cloves, grated
  • 3 tbsp oyster sauce
  • 2 tbsp tamarind paste
  • 2 tbsp clear honey
  • 1 tbsp light soy sauce

Method  

  1. Pat the duck legs dry and prick or lightly slash the skin. Combine 1 tablespoon of the 5 spice with the sugar and salt and rub all over the duck legs; set aside for at least 30 minutes. Place skin-side down on a large roasting tray (about 30cm x 40cm).
  2. Slide the tray into a cold oven and turn on at 180°C, fan 160°C, gas 4, so that the fat starts to render from the duck as the oven heats up. Roast for 30 minutes then drain off the fat and turn the duck legs over. Roast for a further 30 minutes.
  3. Meanwhile, blanch the baby corn and Tenderstem in boiling salted water for 2 minutes then drain. Toss with 2 tablespoons of sesame oil, the shiitake and the rest of the 5 spice, plus seasoning. When the duck has had an hour’s cooking time, turn the oven up to 200°C, fan 180°C, gas 6, add the veg to the tray and return to the oven for 15 minutes.
  4. Combine the glaze ingredients in a small pan. Brush 2 tablespoons of the glaze over the duck legs, scatter on the cashews and roast for 5-10 minutes until sticky but still crispy. Meanwhile, boil the noodles for 4-5 minutes until tender, then drain and toss with 1⁄2 tablespoon sesame oil. Add 2 tablespoons of water to the glaze in the pan then simmer for a few minutes.
  5. If serving on the tray, twirl the noodles into ‘nests’ and add to the tray. Otherwise, divide the noodles among 4 bowls or plates and top with the veg and sticky duck legs, with the sauce to pour over.