Chinese-style Chili Shrimp

Ingredients

16 large unpeeled head-on shrimps
oil for deep-frying
1 tablespoon oil, extra
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon chili bean paste (toban jiang)
1 teaspoon sugar
3-4 tablespoons chicken stock
1 teaspoon clear rice vinegar
1 scallion, finely chopped
2 red chilies, finely chopped
1/4 teaspoon roasted sesame oil
2 teaspoons cornstarch
cilantro leaves

Method

1. Pull off the legs from the shrimp, but leave the body shells on. Using a pair of scissors, cut each shrimp along the back to devein it.
2. Fill a wok one quarter full of oil. Heat the oil to 375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil.
3. Cook the shrimp in batches for 2 minutes, or until they turn bright orange. Remove and drain. It is important to keep the oil hot for each batch or the shells with not turn crisp. Pour out the oil and wipe out the wok.
4. Reheat the wok over high heat, add the extra oil and heat until very hot. Cook the garlic and ginger for a few seconds to flavor the oil. Add the soy sauce, rice wine, chili bean paste, sugar and stock. Stir to combine, then bring to a boil.
5. Add the shrimp and cook for 1 minute, then add the rice vinegar, scallion, chilies and sesame oil, stirring constantly.
6. Combine the cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle the cilantro leaves on top before removing to serving dish.

Makes 4 servings.

Source: The Food of China

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Seared Tuna with Sweet and Sour Sauce

Ingredients

4 (5- to 6-ounce) pieces albacore tuna loin
2 teaspoons salt
2 teaspoons freshly ground black pepper
3 to 6 tablespoons grapeseed oil

Sweet and Sour Sauce

1/3 cup low-sodium soy sauce
3-1/2 tablespoons Chinese black vinegar
1/4 cup evaporated cane sugar
4 garlic cloves, mashed

Method

1. Whisk together all of the Sweet and Sour Sauce ingredients in a bowl.
2. Remove the tuna loin from the refrigerator 30 to 45 minutes before cooking and let it come to room temperature.
3. Using your hands, press the salt and pepper into the fish on all sides. Wash your hands.
4. In a large nonstick pan, heat 3 tablespoons of the oil over high heat until it shimmers. Place the tuna in the hot oil, 2 pieces at a time. Sear on each side to desired doneness, but don’t overcook. Tuna is best when rare in the middle. Transfer the cooked tuna to a serving platter. Cook the remaining 2 pieces, adding more oil to the pan if necessary.
5. Slice the tuna into 1-inch pieces. Serve with cooked rice and accompanied by the Sweet and Sour Sauce.

Makes 4 servings.

Source: True Food

Pan-fried Pork with Typical Wine, Cream and Mustard Sauce from Burgundy

Ingredients

1 tablespoon olive oil 1112 tablespoons butter
2 boneless pork loin chops, about 10 oz. in total
4 oz. cremini mushrooms, rinsed and thickly sliced
1 teaspoon flour
1/2 cup white Burgundy or other dry white wine
1 teaspoon chopped fresh thyme leaves
2 tablespoons sour cream or creme fraiche
2 rounded teaspoons whole-grain Dijon mustard or other whole-grain mustard
sea salt and freshly ground black pepper
1 tablespoon snipped fresh chives and boiled new potatoes and salad greens to serve

Method

1. Heat the oil and butter in a medium skillet. Add the pork chops and brown them for about 3 minutes on each side. Reduce the heat and cook for a further 2 to 3 minutes on each side or until cooked. Remove the pork chops from the pan, set aside, and keep them warm.
2. Add the mushrooms to the pan and cook until lightly browned, about 5 minutes.
3. Scoop them out with a slotted spoon, add to the pork, and keep warm.
4. Using a wooden spoon, stir the flour into the juices in the pan. Stir in the wine and thyme leaves and let bubble up until reduced by about two-thirds. Reduce the heat to very low, then stir in the sour cream or creme fraiche and mustard. Heat very gently, taking care not to let the sauce boil or the mustard will taste bitter. Season to taste with salt and pepper.
5. Return the pork, mushrooms, and any juices to the pan and heat through very gently.
6. To serve, put the pork steaks on 2 warm plates, spoon the sauce over the top, sprinkle with a few snipped chives, and accompany with new potatoes and a salad greens.

Makes 2 servings.

Source: Cooking with Wine

Lamb Curry

Ingredients

4 (5-1/4 oz) lamb fillets
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons vegetable oil
2 shallots, chopped
2 cloves garlic, crushed
1 long red chili, chopped
2 cups chicken stock
1/2 cup almond meal (ground almonds)
1 cucumber, thinly sliced
chives, to serve

Method

1. Place the lamb, coriander and cumin in a bowl and toss to coat. Set aside.
2. Heat a large, deep frying pan over medium heat. Add the oil and lamb and cook for 2-3 minutes for medium-rare or until cooked to your liking. Remove the lamb, cover and set aside.
3. Add the shallots, garlic and chili to the pan and cook for 5-6 minutes or until the shallots are soft.
4. Gradually add the stock, stirring. Add the almond meal and cook for 3-4 minutes or until the sauce is thickened.
5. Slice the lamb and serve with the curry sauce, cucumber and chives.

Makes 4 servings.

Source: Donna Hay

Pasta Frittatas with Chicken and Cheese

Ingredients

6-1/2 oz fresh spinach or herb tagliatelle
2 smoked chicken breasts, sliced
6-1/2 oz brie, sliced
2 tablespoons snipped fresh chives
8 eggs, lightly beaten
1/2 cup whipping cream
1/2 cup grated smoked cheddar cheese
2 tablespoons cranberry sauce

Method

1. Preheat the oven to 350ºF.
2. Cook the pasta in a large pot of rapidly boiling water until al dente, then drain and pat dry.
3. Lightly grease 6 (1-cup) muffin cups and line the bottoms and sides with the pasta.
4. Arrange the smoked chicken slices around the inside of the pasta and fill the center with the brie. Sprinkle with the chives.
5. Whisk together the eggs, cream and cheese and pour into the nests. Top each one with a teaspoonful of the cranberry sauce and swirl gently with a skewer.
6. Bake for 20 minutes, or until set.
7. Serve hot or cold as a brunch dish.

Makes 6 servings.

Source: Food Style – Pasta