Chinese-style Red-cooked Chicken

Ingredients

1 free-range chicken, about 1.6 kg
2 tablespoons honey
2 tablespoons light soy sauce

Sauce

6 litres chicken broth
3 cups shao hsing wine
2 cups dark soy sauce
1 cup light soy sauce
2 cups yellow rock sugar
12 garlic cloves, crushed
1 cup ginger shards
8 green shallot stems, trimmed
1 teaspoon sesame oil
10 whole star anise
1/4 cup cassia bark or 4 cinnamon quills
1 teaspoon five-spice powder
1 medium piece dried orange peel

Method

  1. Place all sauce ingredients in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow the flavours to infuse.
  2. Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
  3. Lower chicken, breast-side down, into simmering sauce, ensuring it is fully submerged. Poach very gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface, adjust the temperature, if necessary, to ensure sauce does not reach simmering point again.
  4. Remove pot immediately from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.
  5. Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool before cutting the chicken into bite-size pieces.
  6. Combine honey and soy sauce, then brush this mixture over the chicken to glaze.

Source: Kylie Kwong

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Nigella’s Tomato-y Eggs on Toast

Ingredients

3 tablespoons extra-virgin olive oil
8 small ripe tomatoes, about 12 oz total, Campari size, or at least bigger than cherry or grape tomatoes
1 tablespoon tomato paste
pinch of salt
pinch of sugar
2 large eggs
1 oz chunk pecorino Romano cheese
2 slices sourdough bread or whole-grain bread
small handful of basil leaves (may substitute leaves stripped from a few stems of thyme)

Method

  1. Heat the oil in a large, heavy skillet over medium heat.
  2. Cut the tomatoes in half, then into bite-size chunks, then add them to the pan. Cook for five minutes, stirring occasionally; the tomatoes should start to break down, oozing their juices.
  3. Stir in the tomato paste, salt and sugar. Cook for five minutes, by which time the tomato skins should be loosening and their juices mingling with the oil.
  4. For a creamier final consistency, pick the skins out and discard them.
  5. Crack in the eggs and stir as though you were scrambling them, until they form a creamy, tomato-y mass. This should take about three minutes.
  6. Remove from the heat, or cook them for a bit longer if you like your scrambled eggs firm.
  7. Grate or crumble half the cheese over the mixture in the pan. Let this sit while you toast the bread.
  8. Place a slice of toast on each plate. Spoon half the eggs onto each one, then grate or crumble the remaining cheese over, and tear and scatter the fresh herbs on top.
  9. Serve right away.

Makes 2 servings.

Source: Simply Nigella

Bordelais-style Braised Tuna

Ingredients

5 tbsp butter
4 tbsp olive oil
1 lb fresh tuna
1 large onion
5 medium tomatoes
1/3 cup white wine
2/3 cup fish stock
3 cups mushrooms
salt and pepper

Method

  1. Amalgamate 4 tbsp. butter and the oil over a medium heat. Brown the fish in the oil and butter on both sides — about 2 minutes per side.
  2. Thinly slice the onion and add to the fish.
  3. As the onion is cooking, seed and then dice the tomatoes.
  4. Add tomatoes to the mixture, together with the white wine and the fish stock. Bring the liquid to a boil, then lower the heat to a gentle simmer.
  5. Cook the fish for 15 minutes, retrieve from the pan juices and set aside to keep warm.
  6. With the remaining 1 tbsp butter, fry the mushrooms until golden and add them to the pan juices.
  7. Turn up the heat and reduce by one-third. When the liquor is reduced, check the seasoning, pour over the tuna and serve immediately.

Makes 4 servings.

Source: The Complete Fish and Shellfish Cookbook

Garlic Osso Buco with Celeriac

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon chili powder
6 large osso buco, (veal shank), each about 2 inches thick
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
20 garlic cloves, sliced thin
1-pound bag carrot nubs
4 celery stalks, cut into 1-inch dice
2 cups red wine
1/4 cup soy sauce
3 sprigs fresh thyme
2 large celeriac (celery root), cut into 1/2-inch dice

Method

  1. In a large shallow plate, combine the flour and chili powder. Season the osso buco with salt and pepper. Dredge in the flour mixture and set aside.
  2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the osso buco, in batches if necessary, and cook, turning once, until brown, about 8 minutes. Remove the osso buco and set aside.
  3. Add the remaining oil, swirl, and when hot, add the onions and garlic. Season with salt and pepper, and saute until slightly softened, about 1 minute.
  4. Add the carrots and celery, season with salt and pepper, and saute for 1 to 2 minutes.
  5. Add the wine and reduce the liquid by half, 2 to 3 minutes.
  6. Return the osso buco to the pot, and add the soy sauce, thyme, and enough water to cover the ingredients. Season with salt and pepper, cover, and simmer until the meat falls from the bone, about 3 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. Add the celeriac and cook until soft, 15 to 20 minutes.
  8. Transfer the vegetables to a platter or four individual plates, top with the osso buco and its sauce, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Chinese Chiu-chow-style Roasted Pigeon with Bean Paste

Ingredients

1 pigeon, about 12 to 14 oz
1/2 tsp salt
1 tsp dark soy sauce
2 stalks of spring onions
1 slice of ginger
1 stalk of cilantro
1/2 tbsp Chinese cooking wine

Seasoning

1-1/2 tbsp Chiu-chow bean paste (潮州豆醬)
1/2 tbsp sesame paste
2/3 tsp sugar
1 cup of water
1/2 tbsp light soy sauce

Method

  1. Cut off the feet of the pigeon. Wash and wipe dry. Put 1/2 tsp salt into the stomach of the pigeon. Rub 1 tsp dark soy sauce on the skin. Marinate for 1/2 hour.
  2. Saute the pigeon with 3 tbsp oil until it turns golden yellow.
  3. Saute the ginger, spring onions and cilantro. Drizzle wine.
  4. Put a bamboo rack into the pot and put the pigeon, ginger, spring onions and cilantro on top of it. Add seasoning and boil in low heat for 25 minutes. Turn the pigeon from time to time.
  5. Discard the ginger, spring onion, cilantro and beans in the sauce.
  6. Chop the pigeon into pieces and arrange on serving plate. Pour the sauce on the pigeon and serve.

Source: Chiu-chow Cuisine