Steamed Chinese Dumplings
Soft dumpling with tasty pork filling
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Prep Time
1 hr
Cook Time
15 min
Prep Time
1 hr
Cook Time
15 min
Dumpling
  1. 250 g plain flour
  2. 45 g sugar
  3. 25 g yeast
  4. 300 ml water
  5. 1 tsp salt
  6. 1.5 tblsp olive oil
  7. 250 g SR flour
Filling
  1. 400 g minced pork
  2. 1 large onion
  3. 200 g mushrooms
  4. 2 tblsp soya sauce
  5. 2 tblsp sake (Japanese rice wine)
  6. 2 tsp sugar
  7. 2 c.m cube fresh ginger
  8. 2 tsp cornflour dissolved in a little cold water
Filling
  1. Chop ginger and onions finely
  2. Chop mushrooms into small pieces
  3. Fry minced pork with onions, ginger and mushrooms in sesame oil
  4. When pork is cooked add soya sauce, sake and sugar
  5. Stir in cornflour mix to thicken
Dumplings
  1. Blend yeast with sugar and water.
  2. Add water and stir to form a thick batter.
  3. Leave in a warm place for approx 20 mins until bubbling
  4. Mix in SR flour, salt and oil
  5. Knead to a soft dough
  6. Divide dough into small balls approx 5 cm diameter
  7. Flatten the balls and put approx 2 tsp of meat mix into the centre then pull edges together to form round dumplings
  8. Place each dumpling on a small square of foil and leave to rise for 20 mins
  9. When risen place in steamer for about 15 mins until puffed up!
Notes
  1. Serve warm and dip in soya sauce
  2. Try using minced chicken instead of pork and adding some garlic
Green Nutrition http://www.greennutrition.co.uk/
Five Spice
Traditional Chinese Spice Mix
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 tsp szechuan peppercorns
  2. 3 star anise
  3. 1/4 tsp cloves
  4. 1 tsp fennel seeds
  5. 2 tsp ground cinnamon
Instructions
  1. Toast szechuan peppercorns and fennel seeds in dry frying pan
  2. Grind peppercorns and fennel seeds with star anise and cloves
  3. Stir in ground cinnamon
Notes
  1. Add to rice dishes and stir frys
Green Nutrition http://www.greennutrition.co.uk/
Stir Fried Jasmine Rice with Crispy Partridge
Spiced vegetable rice with chunks of deep fried succulent partridge
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Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
Stir Fried Rice
  1. 2 red peppers
  2. 4 leeks
  3. 1/2 chinese cabbage
  4. 2 c.m cube of ginger
  5. 3 tblsp soya sauce
  6. 50 ml chicken stock
  7. 4 cloves garlic
  8. 2 cups jasmine rice
  9. 1 tsp five spice
Partridge
  1. 500 g partridge breast
  2. 2 egg whites
  3. 2 tblsp corn flour
  4. pinch salt
  5. vegetable oil
Partridge
  1. Cut partridge breast into cubes
  2. Stir cornflour into egg whites and add salt
  3. Add partridge to the mix and coat well
  4. Put oil in wok and deep fry partridge until golden brown and crispy
  5. Remove from oil and drain on absorbent kitchen paper
Stir Fried Rice
  1. Add rice to 1.5 volume water to rice and bring to the boil in heavy bottomed pan
  2. Reduce to simmer and continue to cook until rice has absorbed all the water
  3. Chop red pepper into strips
  4. Slice leek thinly
  5. Shred chinese cabbage
  6. Chop ginger finely and crush garlic
  7. Fry vegetables in sesame oil and when softened add rice, soya sauce , five spice and chicken stock
  8. Stir in cooked partridge before serving
Notes
  1. Try using a variety of veg in season.
  2. Chicken, turkey or pheasant works just as well as partridge
Green Nutrition http://www.greennutrition.co.uk/
Valentine Chocolate Crunch Biscuits
A favourite chocolate treat for any time of year!
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Biscuits
  1. 170 g g wholemeal flour
  2. 170 g oatmeal
  3. 150 g butter
  4. 1/2 tsp bicarbonate soda
  5. 55 g brown sugar
  6. 1/2 tsp salt
  7. 2 tblsp milk
Crunch
  1. 200 g biscuits
  2. 75 g butter
  3. 3 tblsp golden syrup
  4. 2 tbllsp cocoa
  5. 50 g raisins
  6. 100 g dark chocolate
Biscuits
  1. Chop butter into small pieces
  2. Put oatmeal and wholemeal flour into food processor and whizz until finely ground
  3. Add bicarbonate soda, salt, sugar and butter
  4. Mix until crumbly
  5. Add milk to bind
  6. Test by trying to make a ball in your hand with the mix
  7. Roll out dough to about 1 cm thickness and cut into rounds
  8. Put on a baking tray and bake for about 15 mins at gas 4 (180 C, fan 160C) until brown and crisp
Crunch
  1. Put biscuits in a strong bag, seal and crush with a rolling pin
  2. Put butter and syrup in a saucepan and heat until melted
  3. Stir in cocoa and raisins and then add biscuit crumbs
  4. Mix well and spoon into tin
  5. Press down firmly
  6. Melt chocolate in the microwave and spread over the biscuit crunch
  7. Leave to set in the fridge for about 45 mins
Notes
  1. We made heart shaped biscuit crunch for valentines
  2. Try adding different dried fruit instead of raisins (apricots, dates) and some ground ginger if you like ginger
Green Nutrition http://www.greennutrition.co.uk/
Queen of Puddings
Classic winter comfort pudding
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
Custard
  1. 600 ml milk
  2. 1 tsp vanilla essence
  3. 50 g caster sugar
  4. 1 large egg
  5. 4 large egg yolks
  6. 75 g breadcrumbs
Topping
  1. 4 egg whites
  2. 150 g caster sugar
  3. 100 g raspberry jam
Instructions
  1. Butter ramekin dishes and sprinkle breadcrumbs over the bottom
Custard
  1. Whisk sugar, vanilla and egg yolks together in a bowl
  2. Heat milk until just boiling and add to egg mix
  3. Stir well and then pour into ramekin dishes
  4. Stand dishes in a baking tray with enough water to come half way up the sides of the ramekins
  5. Bake in the oven for about 30 mins until the custard has set
Topping
  1. Heat jam a little in microwave to soften and then spread about 2 tsp of jam on each custard base
  2. Whisk egg whites with until stiff and then whisk in the sugar until you have stiff peaks (meringue stands up like a mountain!)
  3. Spoon on pipe meringue onto jam-topped custards and then bake in the oven for about 10 mins until meringue is golden
Notes
  1. Use any type of jam you like
Green Nutrition http://www.greennutrition.co.uk/