Stir-fried Fish in Golden Cup

Ingredients

1 lb ground fish
1/4 cup pine nuts
2 tbsp preserved radish, diced
2 tbsp coriander, finely chopped
1 tsp sesame oil
10 spring roll wrappers, 4-inch x 4-inch

Method

1. Pre-heat oven and roast pine nuts at 300°F until golden brown. Remove and set aside.
2. Increase oven temperature to 375°F.
3. Use a little oil to saute the preserved radish, set aside.
4. To make golden cup, place spring roll wrapper inside tart mould and press wrapper to form the shape of a cup. Bake in oven at 375°F for 4 to 5 minutes. Remove from oven to cool.
5. Heat a wok at medium heat with 1 tbsp oil. Stir-fry the fish and use the spatula to press the fish into small pieces.
6. Add preserved radish, coriander and continue to stir-fry until the fish is cooked.
7. Add pine nuts and sesame oil. Toss to combine. Remove to the serving plate and serve with the golden cups.

Source: Cook It Easy

Crispy Scallion Pancakes

Ingredients

2-1/4 cups all-purpose flour
1 tsp salt
1 cup room temperature water
Canola or other neutral oil, for preparing and cooking
1-1/2 cup chopped scallions
1-1/2 tsp
1-1/2 tsp salt

Dipping Sauce

1 tbsp soy sauce
1/2 tbsp white distilled vinegar or sesame oil
chili oil to taste
1 tbsp chopped scallions

Method

1. In a large bowl, mix the all-purpose flour and salt. Using chopsticks or spatula, slowly pour in the water into the four while mixing continuously. Then use your hands to mix the flour and water until there are no traces of the flour and a dough has formed.
2. Flour your work surface. I have a marble surface but you can also opt to use a wooden surface or large board. Knead the dough together for 5-6 minutes until stretchy. Shape into a ball. Brush the mixing bowl with a little oil then place the ball of dough. Cover with a towel and leave to sit for at least 1 hour.
3. Take out the dough from the bowl. Divide it into 8 pieces of around 65-70g each, and then roll each piece into a ball. Transfer the balls back into the bowl and cover the rest while you work on one piece at a time. Lightly brush your work surface with a little oil.
4. Roll out 1 ball of dough into a thin rectangular shape. If your rolling pin tends to stick to the dough, you can sprinkle a little flour on to the dough and flour your rolling pin as well.
5. You’ll be able to almost see your work surface through the dough. Don’t worry about creating a perfect rectangular shape, a long oblong/rectangle shape is fine. Also, don’t worry about ripped parts when rolling.
6. Lightly sprinkle a pinch of salt and Chinese five spice powder on the rolled out dough. Then spread some of the chopped scallions. The amount of scallions is totally up to you. Also, don’t worry about ripped edges upon folding, this is okay.
7. Fold the dough by carefully holding the top left and right edges of the dough. Fold it hallway towards you. Grab the bottom edges and fold it away from you. Do not fold them too tightly—air bubbles are totally fine. It’s also okay if part of the dough tears upon folding. Afterward, grab the end of the folded dough and carefully roll it towards the other end, until you have what looks like a cinnamon roll. Again, do not roll it too tightly and leave some air bubbles. Repeat this for the rest of the dough until you have 8 rolls.
8. Grease your work surface, if needed. Grease your work surface. Take one of the rolls and then lightly press down. Roll out into a thin circle, around 6” thick. It’s okay if you don’t create a perfect circle shape.
9. Heat a non-stick pan. Add around 1/2-1 tbsp canola or neutral oil. Once hot, place one rolled out pancake. Cook for 3-4 minutes until lightly browned. Flip over and then cook the other side. Place the pancakes on a cooling rack so they can stay crisp longer.
10. Repeat the cooking step for the rest of the pancakes. Enjoy with the dipping sauce while hot!

Makes 8 pancakes.

Source: Plant Based News

Toasted English Muffins with Honey-glazed Bacon and Eggs

Ingredients

2 English muffins
6 rindless unsmoked bacon slices
1 tbsp honey
3 oz canned corn kernels, drained
2 small tomatoes, diced
1 tbsp chopped fresh parsley
salt and pepper
4 eggs
butter

Method

1. Preheat the broiler on a medium–high setting.
2. Slice the muffins horizontally in half, then lay them cut sides up on a piece of cooking foil on the rack in the broiler pan. Toast until lightly browned, then turn and cook on the other side. Reserve and keep warm.
3. Preheat the oven to 275°F/140°C.
4. Heat a nonstick skillet over medium heat. Lay the bacon slices in the skillet and cook until lightly browned, then turn and cook the other side.
5. Warm the honey slightly and brush each bacon slice lightly with it. Cook the bacon for an additional 1 minute or until it takes on a slight glaze. Remove from the pan and keep warm in the preheated oven.
6. Mix the corn, diced tomatoes, and chopped parsley together in a bowl and season to taste with salt and pepper.
7. Fry, poach, or scramble the eggs, as you prefer.
8. Serve the honey-glazed bacon and eggs on the toasted muffins, on warmed plates. Top each with a spoonful of the corn and tomato mixture.

Makes 2 servings.

Source: Toast It!

Herb and Honey Lamb Cutlets

Ingredients

4 double lamb cutlets, about 75 g each
2 cloves garlic
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/2 cup coriander (cilantro) leaves
1/4 cup red wine vinegar
2 tablespoons honey
sea salt and cracked black pepper

Method

1. Trim the cutlets of excess fat and place in a non-metallic bowl.
2. Place the garlic, mint, parsley, coriander, vinegar, honey, salt and pepper in the bowl of a food processor and process until finely chopped.
3. Pour the marinade over the lamb and allow to stand for 10-15 minutes.
4. Heat a non-stick frying pan over high heat. Remove lamb from marinade and cook lamb for 1 minute each side or until well browned. Reduce heat to low, add the marinade to the pan and cook for 4-6 minutes or until lamb is cooked to your liking and the marinade has thickened to a sticky sauce.
5. Serve the lamb with steamed greens.

Makes 2 servings.

Source: Fast, Fresh, Simple

Salmon Steak and Shrimp with Asparagus

Ingredients

3 lb white asparagus
salt
4 salmon steaks (about 5 to 6 oz each)
freshly ground pepper
2 tablespoons flour
3 tablespoons butter
7 oz shrimp
1 cup hollandaise sauce

Method

1. Peel the asparagus and remove the woody ends. Cook the asparagus in boiling salted water for 20-30 minutes until done.
2. Season the salmon with salt and pepper, coat in flour and fry on each side for 3-4 minutes in butter.
3. Add the shrimps and cook until done.
4. Heat the hollandaise sauce.
5. Remove the asparagus from the water, drain and arrange on the plates with the salmon and shrimp. Pour the sauce on top before serving.

Makes 4 servings.

Source: Cooking with Asparagus