Abalone with Chinese Long Doughnut

Ingredients

1 Chinese long doughnut (油条)
1 stewed abalone (shredded)
1 small bunch enoki mushrooms (cut off the roots, cut into 1-1/2″ long sections)
shredded carrot
shredded jicama
1/4 cup abalone broth
1 tbsp oyster sauce

Method

  1. Bake long doughnut in an oven until crispy. Cut into 1″ long sections. Transfer to a serving plate.
  2. Heat a wok and pour in 2 tbsp of oil. Add enoki mushrooms, carrot and jicama. Stir fry until soft.
  3. Add abalone and stir fry to combine. Mix in abalone broth and bring to a boil. Season with oyster sauce.
  4. Thicken with cornstarch solution. Remove from heat and pour over long doughnut sections. Serve hot.

Source: Xi Yan Cuisine

Zucchini in a Thyme Batter with Yogurt Sauce

Ingredients

2-1/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
1-3/4 cups beer
1/3 cup vegetable oil
1/2 teaspoon salt
3 zucchini
4 fresh thyme sprigs
1 cup plain yogurt
juice of 1 lemon
salt and pepper, to taste
peanut oil for deep frying

Method

  1. Put the flour and the baking powder into a bowl and mix. Separate the eggs, then add the egg yolks to the flour. Slowly pour in the beer and mix with a wire whisk until a smooth batter forms.
  2. Stir in the vegetable oil. Beat the egg whites with the salt until holding soft peaks, then fold into the batter.
  3. Cut the zucchini into 1/2-inch-thick slices.
  4. Pluck the thyme leaves from the stems and place them and the zucchini slices into the batter.
  5. Put the yogurt into a bowl, add the lemon juice, and season with salt and pepper. Stir the mixture until smooth.
  6. Heat the peanut oil to 325°F in a wide saucepan, then add the zucchini slices and fry until golden on both sides. Drain on paper towels and lightly sprinkle with salt.
  7. Serve the zucchini slices on a platter with the yogurt dip and a wedge of lemon.

Makes 4 servings.

Source: Vegetables

Vietnamese-style Spicy Chicken Wings

Ingredients

8 chicken wings, cut in half at joint, 16 pieces
6 tablespoons chopped lemongrass
6 large cloves garlic, chopped
3 tablespoons chopped shallots
3 tablespoons chili sauce
2 tablespoons bbq sauce
4 tablespoons soy sauce
3 tablespoons honey

Chili Mayonnaise Dipping Sauce

4 tablespoons mayonnaise
1/2 teaspoon lemon juice
2 teaspoons chili sauce

Method

  1. Combine lemongrass, garlic and shallot in a food processor to make a paste.
  2. Add bbq sauce, soy sauce and honey to make a marinade.
  3. Mix the chicken wings with the marinade. Set aside for at least 30 minute.
  4. Remove wings from marinade and grill until well-cooked.
  5. Add chili sauce and lemon juice gradually to mayonnaise, checking for taste.
  6. Serve sauce with wings.

Makes 4 servings.

Source: The Streets Cookbook

Portobello Mushroom with Cheese and Pine Nuts

Ingredients

4 large portobello mushrooms
100 g Gorgonzola
100 g flavoured cream cheese, like Black Pepper Boursin)
olive, chili or sesame oil, for drizzling
2 tsp dried oregano
few pinches (one per mushroom) of chili or red pepper flakes
1 tbsp pine nuts
4 handfuls of mixed salad leaves
salt and pepper

Method

  1. Peel the mushrooms and pull off the stems so you are left with four mushroom ‘bowls’. Place these in a buttered oven dish.
  2. Preheat the grill to medium.
  3. Mix together the cheeses and then fill each mushroom with the cheese mixture.
  4. Drizzle with whichever oil you choose (truffle oil, if you have it, is lovely) and scatter over the dried oregano. Season with salt and pepper (you won’t need much salt, as Gorgonzola is quite salty).
  5. Sprinkle with a smattering of chili or red pepper flakes and place the mushrooms under the grill until they are sizzling and soft, about 10 minutes.
  6. Toast the pine nuts in a dry frying pan until golden.
  7. Arrange your salad leaves over four plates. Place a grilled mushroom in the middle and scatter over the toasted pine nuts.
  8. Serve with your favourite salad dressing.

Makes 4 servings.

Source: My Family Kitchen

Tortellini with Bone Marrow Broth

Ingredients

Broth

2 pounds meaty bone marrow or beef bones, cut into pieces (see Notes)
1 yellow or white onion, halved and charred (see Notes)
2- to 3-inch knob fresh ginger, sliced into 5 or 6 quarter-size pieces
2 cloves garlic
2 star anise
1 bunch fresh flat-leaf parsley stems (use the leaves for the tortellini filling)
Pinch of kosher salt
2-1/2 tablespoons fish sauce

Pasta

2 cups all-purpose flour
2 large eggs
2 tablespoons bone marrow, melted, or olive oil (optional)
1/2 teaspoon kosher salt

Filling

1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
leaves from 1 bunch fresh flat-leaf parsley, chopped
2 large eggs
1/2 teaspoon fresh lemon juice
pinch of freshly grated nutmeg
pinch of kosher salt
pinch of freshly ground black pepper
onion flowers, for garnish (optional)

Method

  1. To make the broth, preheat the oven to 375°F.
  2. Spread the marrow bones on a baking sheet and roast until the bones brown and the marrow softens, 8 to 10 minutes.
  3. Remove the marrow bones from the oven and scoop out 2 tablespoons marrow if using it for the pasta dough.
  4. Transfer the roasted marrow bones to a stockpot and add the onion, ginger, garlic, and star anise. Pour 1 gallon water over these ingredients and then add the parsley stems and salt. Bring to a rapid simmer over medium-high heat, but do not boil.
  5. Reduce the heat and simmer for about 1 hour.
  6. Strain the stock through a colander and return the broth to the pot. Discard the solids.
  7. Add the fish sauce to the broth and bring to a rapid simmer over medium-high heat. Let the broth simmer briskly until reduced by one-third, about 10 minutes. Season to taste with salt, if necessary.
  8. To make the pasta, pour the flour onto a clean work surface and make a well in the center.
  9. In a small bowl, mix the eggs, 2 tablespoons water, the marrow fat, if using, and salt. Pour the mixture into the flour well. Using two fingers, slowly incorporate the flour into the wet mixture until all of the liquid is absorbed and a supple dough is formed.
  10. Gather the dough into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour to rest.
  11. Alternatively, put the flour in the bowl of a food processor fitted with the metal blade. With the motor running, pour the wet ingredients through the food tube. The dough is ready when it starts to pull away from the sides of the bowl.
  12. To make the filling, in a mixing bowl, stir together the ricotta, Parmesan, parsley leaves, one of the eggs, the lemon juice, nutmeg, salt, and pepper.
  13. Take the pasta dough from the refrigerator and roll it into sheets using a pasta machine.
  14. Alternatively, knead the dough on a lightly floured surface for 6 to 8 minutes and then roll into sheets with a rolling pin until they are about 1/8 inch thick (a little thicker won’t matter).
  15. In a small bowl, stir together the remaining egg and 1 teaspoon water.
  16. Cut the pasta into 4-inch rounds with a cookie cutter or the rim of a glass. You will have about 25 rounds.
  17. Lay them on a floured work surface and scoop a small amount of filling in the center of each round. Brush the edges of the dough with the egg wash and fold in half to seal. Put a finger in the center of the seal and fold the dough back around your finger. Fold the edges down to form a tortellini shape.
  18. Bring a large saucepan of lightly salted water to a boil over medium-high heat. Drop the tortellini into the water and cook until they bob to the surface, 3 to 4 minutes.
  19. Put 4 to 6 tortellini in each shallow serving bowl and pour the hot broth over them. Serve right away. Garnish with onion flowers, if desired.

Makes 4 to 6 servings.

Notes:

  • Bone marrow is found inside the long bones of animals. It’s soft, yellowish, and mostly fat and is appreciated by meat eaters the world over for the richness and full flavor it brings to any number of dishes. Beef marrow is the most common in the United States. Ask the butcher to cut the bone marrow bones into 2- to 3-inch lengths.
  • To char the onion halves, put them cut side up in a small roasting pan and slide them under a preheated broiler. Let them cook until they darken and char around the edges, about 5 minutes. You could also char them by holding them with long-handled tongs over an open gas flame.

Source: So Good