Zabaglione

Ingredients

5 Egg Yolks

100g Caster Sugar

150ml Sweet Sherry (or liqueur of your choice)

Amaretti Biscuits and Fruit to Serve

Equipment

1 Mixing Bowl

1 Pan (with gently simmering water in)

1 Metal Spoon

1 Balloon Whisk

The Good Bit

1. place the yolks in your bowl and whisk in the sugar (this mixture needs to double in volume)
2. Now place your bowl over the water and whisk in the liqueur until the mixture becomes warm (this can take upto 10 minutes)
3. Pour your mixture in wine glasses and serve with wedges of fruit and amaretti biscuits

Serves 4

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Christmas Cake

Ingredients
125g Self Raising Flour
200g Plain Flour
250g Butter
250g Brown Sugar
250g Currants
250g Raisins
250g Sultanas
75g Mixed Peel (chopped)
75g Glace Cherries
50g Ground Almonds
5 Eggs
1 Tablespoon Treacle
1 Teaspoon Mixed Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
50ml Sherry
1 Lemon (zested)
4 Tablespoons Brandy

Equipment
1 Large Mixing Bowl
2 Wooden Spoons
1 9inch Round Baking Tin (or 8inch square tin) (greased)
Greaseproof Paper
1 Sieve
2 Mixing Bowl
1 Airtight Tin

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. Line the baking tin with a double thickness of grease proof paper and leave a good 5 cm sticking out above the rim of the tin.
2. Start by sieving the flours into the large mixing bowl, add the salt and spices and give a little stir, in an other bowl cream the butter and sugar together until you have a light mixture then add the treacle and mix well, in the other mixing bowl, drop in the eggs, vanilla and sherry and beat gently together.
3. Now what you need to do is, beat half the egg mixture into the creamed mixture then fold in 1/3rd of the flour, then add 1/2 the egg mixture again and fold, then add 1/2 the remaining flour and fold, finally add the last bit of egg, fold, and then the flour and fold again.
4. Now add in all the other ingredients (except the brandy) and fold in well then pour the mixture into your cake tin and flatten out the top. Now chuck this in the oven for 4-4 1/2 hours)
5. If the cake begins to brown too much you can cover it with a double layer of greaseproof paper, check to see if it is done by sticking it in the centre with a skewer, if the skewer comes out clean it's done, if it comes out sticky then leave it in. Turn the cake out on to a wire rack and allow it to cool completely then finally prick the top all over and drizzle over 4 tablespoons of brandy, leave it to mature for 3 months in an airtight tin (adding brand 1-2 tablespoons every couple of weeks)
   

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4

Chilli Prawns

Ingredients
625g Tiger Prawns
5 Tablespoons Soy Sauce
5 Tablespoons Sherry
5 Tablespoons Water
3 Red Chillies (de seeded and thinly chopped)
2 Cloves Garlic (crushed)
1 Inch Fresh Ginger (grated)
90g Cashew Nuts
2 Teaspoons Cornflour
A Handful of Spring Onions (thinly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Mix the soy, sherry, water, chillies, garlic and ginger together in the mixing bowl and then drop in the prawns, spring onion and nuts, stir well then cover and leave for a good 2 hours.
2. Using the slotted spoon, remove the prawns, nuts and onion from the sauce and cook rapidly in your wok with a little oil, cook for 2 minutes. Mix the little bit of cornflour with the sauce and stir it into the wok for about 30 seconds until the sauce thickens.
3. Serve with rice
   

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Chinese Prawns and Asparagus

Ingredients
500g Cooked Prawns (frozen will do)
175g Asparagus (cut into inch long lengths)
4 Spring Onions (cut into inch long lengths)
4 Tablespoons Sherry
1 Inch Fresh Ginger (grated)
1 Teaspoon Light Soy Sauce
2 Cloves Garlic (thinly sliced)
A Splash of Oil
Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Mixing Bowl

The Good Bit

1. Drop the asparagus in the boiling water for 2 minutes then remove with a slotted spoon. Whilst that is doing, mix the soy sauce, sherry and prawns together, set aside for 15 minutes.
2. In the wok add a good splash of oil, tip in the garlic, ginger and half of your spring onions, stir fry over a high heat for 1 minute, now add in the prawns along with the sauce and the asparagus and continue to stir for 2 minutes.
3. Serve with the remaining spring onions sprinkled over the top.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4

Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Chinese Style Pork

Ingredients
250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula

The Good Bit

1. Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
2. Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
3. Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
4. Sprinkle with the sesame oil before serving.
   

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil up to 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Spicy Ribs

Ingredients
1kg Pork Ribs (cut into 5cm strips)
A Splash of Oil
1/2 Teaspoon Chilli Powder
1inch Fresh Ginger (finely chopped)
1 Clove Garlic (thinly sliced)
Salt
for the sauce
4 Tablespoons Honey (clear)
4 Tablespoons Wine Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Sherry
150g Tomato Purée
1 Teaspoon Chilli Powder
2 Cloves Garlic (crushed)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Garlic Press
1 Frying Pan

The Good Bit

1. Mix the sauce ingredients together in the bowl and set aside then sprinkle the ribs with salt.
2. Heat a good splash of oil in the frying pan and add the chilli powder, garlic and ginger and stir fry for 30 seconds, add the ribs and cook until golden brown, then reduce the heat and cook for a further 10 minutes.
3. Add the sauce to the pan, stir well, cover and cook for 25-30 minutes then serve.

Serves 4

Flavoured Chicken and Sweet Mash

Ingredients
4 Chicken Breasts
1 Onion (thinly chopped)
100ml Sherry
1 Tablespoon Light Soy Sauce
1 Inch Fresh Root Ginger (thinly chopped)
Pinch of Cumin
Pinch of Coriander
1 Teaspoon Dried Mixed Herbs (always useful to have in your spice rack)
for the mash
2 Sweet Potatoes
2 Tablespoons Fromage Frais
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Masher
1 Large Pan 2/3rds full boiling salted water

The Good Bit

1. Mix all the ingredients together in a bowl, excluding the mash ingredients, drop the chicken in, set aside and leave for at least 2 hours, preferably over night to get the flavour in the chicken, for speed if you only have 2 hours score the chicken breast lightly with your knife.
2. Grill the chicken under a medium grill for 20 minutes, turning once half way through, meanwhile boil your potatoes in the large pan for 20 minutes.
3. Drain the large pan, mash the potatoes and drop in the fromage frais, season and mix well (add a bit of butter if you want to be really naughty). Serve a scoop of mash with a breast on top and finish off with a sprig of parsley.
   

Serves 4

Chicken Chop Suey

Ingredients
125g Chicken (chopped into chunks)
1 Onion (chopped thinly)
1 Carrot (julienne/grated)
1 Green Pepper (julienne/grated)
125g Bean Sprouts
1 Egg (split, white is all we need)
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
2-3 Tablespoons Chinese stock (or water)
2 Teaspoons Cornflour
1/2 Teaspoon Sugar
Pinch of Salt
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Glass
1 Mixing Bowl
1 Wok
1 Spatula

The Good Bit

1. Mix the cornflour into a paste in the glass with 3 teaspoons of water, then in the mixing bowl in this order mix in the chicken, a pinch of salt, 1/4 of the egg white and the paste you have just made.
2. Stir fry the chicken in a splash of oil until it is no longer pink, it should be white all over, take out of the wok and set aside. Add all the vegetables apart from the bean sprouts and cook for about 2 minutes then add the bean sprouts and fry off rapidly for a few seconds.
3. Now add back in the chicken, another pinch of salt, the sugar, soy sauce and sherry mix this well then add in the stock or water, give it a good stir then serve, for authenticity you can sprinkle over a dash of sesame oil if you like.
   

Serves 4

Kung Po Chicken

Ingredients
250g Chicken Breast (chopped into chunks)
1 Egg (split and only the white used)
1 Green Pepper (cored, seeded and chopped into chunks)
1 Spring Onion (chopped diagonally into inch long chunks)
1 Fresh Ginger (grated or thinly sliced)
4 Dried Chillies or 1 teaspoon chilli powder (take the seeds out and cut thinly)
2 Tablespoons Yellow Bean Sauce
1 Teaspoon Sherry
125g Nuts (not salted, peanuts, walnuts, cashew or almond)
250g Rice (cooked)
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Wok
1 Spatula
1 Large Pan 2/3rds full boiling salted water (for the rice)

The Good Bit

1. Get the rice on first then in the bowl mix in in this order the chicken, a pinch of salt, 1/3rd of the egg white and the cornflour.
2. Heat the chicken then in the wok until it browns, take out and set aside. Now stir fry the spring onion, ginger, chilli and pepper for about 1 minute then put the chicken back in along with the yellow bean sauce and sherry, stir well and cook for a further minute, lastly just before you serve up, chuck in the nuts.
   

Serves 4

Sweet And Sour Prawns

Ingredients
350g Frozen Prawns (defrosted)
1 Spring/Salad Onion
1 Teaspoon Ginger Root (finely chopped 1/2 teaspoon if using dried)
1 Tablespoon Dark Soy Sauce
3 Tablespoons Rice Vinegar (white wine vinegar will do, i've never tried it with the normal table stuff)
1 Splash of Sherry (go steady you booze fiend)
2 Tablespoons sugar
125ml Stock (veg or chicken is best, i suppose you could use lamb or beef if you are making a different sweet and sour, or just use water)
Water
1 Tablespoon Cornflour
A Splash of Oil

Equipment
1 Wok
1 Spatula
1 SHARP Knife
1 Chopping Board
1 Glass

The Good Bit

1. Heat a little oil in the wok, then apart from the prawns and cornflour chuck everything into the wok and bring to the boil.
2. Whilst waiting for the sauce to boil, put the cornflour in the glass and add a little cold water to form a paste, once the sauce is boiling throw the prawns in too and cook for about 5 minutes until the prawns are well heated through.
3. Thicken the sauce with the cornflour paste, this will only take seconds, dont worry if it takes a little longer, at the end of the day you are the judge, if it's too runny keep it boiling until you are happy, if it's like a block of concrete, add a little water!
4. Serve with fresh herb leaves, Whatever you like but parsley is good, a slice of lemon looks excellent.

Serves 4