6 x 150g thin cut pork neck fillet steaks
60ml rice wine
25mm ginger, grated
4 cloves garlic
2 birds eye chillies
7g 5 spice
100g grated palm sugar
50ml veg oil
For the salad
250g blanched green beans
1 cos lettuce
For the dressing
40g toasted sesame seeds
1 finely diced shallot
25mm grated ginger
15ml sesame oil
15ml rice vinegar
5g chilli flakes
1. For the marinade, blend til smooth, add the pork, cover well, leave for at least 2 hours but overnight is better.
2. Heat a griddle pan and chargrill the pork (shake off excess marinade, for 4 minutes each side.)
3. For the salad, make the dressing by mixing the ingredients together. Shred the lettuce into 20mm wide strips (don’t use outer leaves). Toss the beans and lettuce in the dressing.
4. Serve with flat bread.
Credit – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/korean-pork-with-green-bean-salad-recipe
1 tbsp salted soy beans
2 garlic cloves
1 birds-eye chilli
A large handful of coriander
1 x 350g-500g seabass, scaled, gutted and de-gilled
1 tbsp veg oil
For the sauce
1 tsp chilli bean sauce
1 tbsp hoisin sauce
1 tbsp Shaoxing rice wine
100ml chicken stock/ veg stock or hot water
A dash dark soy sauce
For the glass noodle salad (serves 4)
100g mung bean vermicelli
2 spring onions
1 tbsp sesame seeds
For the salad dressing
2 tbsp light soy sauce
1 ½ tsp Chinkiang black rice vinegar
1 ½ tsp granulated sugar
1 tbsp chicken stock
1 tbsp sesame paste
2 tbsp chilli oil
½ tsp Sichuan peppercorns, crushed
1 tsp sesame oil
1. Lightly crush the soy beans in a small bowl with the back of a teaspoon. Finely chop the garlic and chilli and roughly chop the coriander.
2. Wash the fish, pat dry and place on a large plate or platter suitable for steaming.
3. Build your wok clock: Place the crushed soybeans at 12 o’ clock, then arrange the garlic, chilli, sauce bowl and chopped coriander clockwise around the plate.
4. For the sea bass and crushed soybeans, set a large wok or steaming pan up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the fish plate into the wok or pan, cover with a lid and steam for about 7-12 minutes until cooked. Remove and set aside covering with foil so it stays warm and moist.
5. Drain and dry the wok, add the vegetable oil and heat until smoking. Add the soybeans and stir-fry for 30 seconds, then add the garlic, chillies and sauce, bring to a vigorous boil and add half the coriander and continue to cook for 1 minute until the sauce has thickened and reduced by a third.
6. Pour the sauce over the steamed fish and garnish with remaining coriander to serve.
7. For the sauce, mix the sauce ingredients together in a small bowl.
8. For the glass noodle salad, put the mung bean vermicelli in a bowl, cover with hot water and leave to soak for 5 mins, until the noodles have softened but are still al dente. Remove from the water and leave to dry on a dry tea towel.
9. Cut the carrot, cucumber and spring onions into fine matchsticks.
10. Toast the sesame seeds in a dry wok until fragrant and golden brown (2-3 minutes), then set aside.
11. For the salad dressing, put all the dressing ingredients in a bowl and mix together well.
12. Place all salad ingredients except the sesame seeds in a separate bowl, pour over the dressing and mix until everything is evenly coated. Transfer the dressed salad to a serving plate and scatter over the toasted sesame seeds to finish, serve.
Credit – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/sea-bass-with-crushed-soy-beans-and-chilli-sauce-with-a-glass-noodle-salad-recipe
450g roasted squash – roasted with garlic and thyme
1 finely chopped onion
1 finely chopped red pepper and the same with a green one
150g sliced button mushrooms
2 x 400g tins chopped toms
200g tomato puree
Salt and pepper
1 tsp each of dried thyme, parsley, oregano
2 bay leaves
12 fresh sage leaves
300g cottage cheese
150g grated mature cheddar
300g pasta sheets, dried or fresh
Oil for frying
1. Gently fry the onion, peppers and mushrooms until soft.
2. Add the tomato puree and bay – cook for 5 minutes.
3. Now add the tomatoes and herbs, bring to the boil, then simmer for at least 30 minutes and season well, fold in the squash.
4. Grease a 10” x 8” baking dish and line the bottom with pasta.
5. Fish out the bay leaves and spoon about 1/3 of the mix on to the pasta, then put “blobs’ of cottage cheese (again about 1/3) on top of the mix. Carry on for 2 more layers, finishing with mix, cottage cheese and then cheddar.
6. Bake at 180C for about 45 minutes to 1 hour.
7. Serve with garlic bread.
Copyright – http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/squash-lasagne-recipe