- Chicken, Ginger And Cashew Stir-Fry With Coconut Noodles
- Pork, Chorizo And Spinach Pie
Chicken, Ginger And Cashew Stir-Fry With Coconut Noodles
This delicious and easy stir-fry is very quick to prepare for both friends and family; it is a favourite of ours and makes a yummy and healthy supper. If you do not have a wok, use a large, heavy bottomed frying pan.
Serves 4-6
Ingredients
For the noodles:
1 litre (1¾ pints) vegetable (or chicken) stock
1 x 410g tin coconut milk
450g (1lb) thin egg noodles
For the stir-fry:
2 tbsp sesame oil
1 tbsp sunflower oil
6 large garlic cloves, peeled and finely chopped
1 tbsp finely grated ginger
450g (1lb) chicken, cut into thin strips
1 carrot, peeled, cut in half lengthways and very thinly sliced at an angle
150g (5oz) mangetout, cut in half at an angle
250g (9oz) mushrooms, sliced
150g (5oz) unsalted cashew nuts or peanuts, toasted and roughly chopped
3 tbsp chopped coriander
Salt and freshly ground black pepper
Method
1. First, prepare the coconut noodles. Place the stock and coconut milk in a saucepan and bring to the boil. Add the noodles and cook according to the instructions on the packet. When cooked, drain. To prevent them from sticking together, add a couple of tablespoonfuls of the cooking liquid to the noodles. Cover and keep warm.
2. Meanwhile, heat a wok until almost smoking, add the sesame and sunflower oils and the garlic and ginger. Cook for a few seconds, then add the chicken and cook for a few minutes, stirring regularly, until the outside is just golden.
3. Add the carrots, mangetout and mushrooms, toss and stir for another few minutes until the vegetables are just cooked but still slightly crunchy. Toss in the nuts and chopped coriander and season.
4. Serve on top of the noodles.
This versatile pie is great eaten either hot or cold and is perfect for picnics. You can serve it cold with relish and gherkins for a ploughman's lunch, or piping hot for dinner after a long winter's walk. It's truly a pie for all seasons. Simply irresistible!
Serves 8-10
Ingredients
For the hot water crust pastry (Makes 250g (9oz)):
75g (3oz) butter, cubed
100ml (4fl oz) water
225g (8oz) plain flour
Pinch of salt
1 egg, beaten
For the filling:
50g (2oz) butter
400g (14oz) spinach leaves
Salt and freshly ground black pepper
750g (1lb 10oz) minced pork
50g (2oz) chorizo, sliced and roughly chopped
Pinch of freshly grated nutmeg
4 cloves of garlic, peeled and crushed
1 tbsp chopped sage
3 eggs, beaten
You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep
Method
1. First make the pastry. Place the butter and water in a medium sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.
2. Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle and add the egg. Then pour the hot liquid from the pan into the flour and stir with a wooden spoon to mix.
3. Spread the mixture out on a large plate with the wooden spoon and allow to cool (about 15 minutes), then wrap in cling film and place in the fridge for 30 minutes until firm.
4. While the pastry is chilling, cook the spinach. Melt the butter in a wide saucepan, add the spinach and cook until wilted. No additional water is necessary; the moisture left on the spinach is sufficient. Season with salt and pepper. When cooked, drain and allow to cool.
5. In a large bowl, mix all the other ingredients, including two-thirds of the beaten eggs, and season with salt and pepper. Make sure the spinach is cooled, then chop it roughly and add to the mixture. Mix well.
6. Preheat the oven to 220˚C/425˚F/Gas Mark 7.
7. When the pastry is chilled and firm, divide it in half, then roll out one half on a lightly floured work surface until it is about 8mm (3/8in) thick and use to line the tart tin. Trim the edges and then brush with some of the beaten egg. Place the pork mixture in the pastry case. Roll out the second half of the pastry until it is also about 8mm (3/8in) thick and place it on top of the pie, pressing the edges together to seal. Trim the edges and brush the top with more beaten egg. Roll out the scraps until they are approximately 5mm (¼in) thick and cut into leaves or whatever shapes take your fancy, if you wish. Place these on top of the pie and brush the shapes with a little more beaten egg to glaze.
8. Make a small hole (5mm/¼in wide) in the centre top of the pastry and bake in the oven for 15-20 minutes or until a skewer inserted into the middle comes out hot.
9. Allow to cool for at least 30 minutes before removing from the tin. When cooled, cut into slices to serve.
The French call this pain perdu (lost bread). It is made with slightly stale leftover bread (if your bread is not stale, leave it out overnight to dry out). You can add ground spices to the egg mixture such as cinnamon, nutmeg or mixed spice, or stir in mashed fruit like bananas, raspberries or strawberries before frying.
Serves 4
Ingredients
2 eggs
2 tbsp double
Cream or milk
Pinch of salt
15g (½oz) butter
4 slices of bread, white or brown
Icing sugar, for dusting
Method
1. Whisk together the eggs, the cream or milk and the salt in a bowl.
2. Place a frying pan over a medium heat and melt the butter. Soak a piece of bread on both sides in the egg mixture, then place in the pan. Cook for 2 minutes on both sides until the bread is deep golden.
3. Place on a warmed plate and dredge generously with icing sugar to serve. Cook the remaining pieces of bread in the same way.
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