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

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

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

Sauted Scallops and Mangetout

Ingredients
16 Prepared Scallops (with coral, the orange bit)
6 Tablespoons Vegetable Oil
12 Spring Onions (thinly sliced, diagonally)
2inch Piece Fresh Ginger (thinly chopped)
350g Mangetout (topped and tailed)
2 Cloves Garlic (crushed)
2 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
1 Teaspoon Caster Sugar
Pepper
Spring Onion to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Cereal Bowl (for the corals)

The Good Bit

1. To prepare the scallops, with the flat of the scallop in your hand and the rounded shell pointing upwards, insert a strong knife between the shells and twist, remove the flat greyish fringe, leaving the white flesh and orange coral, then remove the black digestive cord from the side of the flesh. Now detach the white flesh and cut away the coral and reserve.
   
2. In your wok heat 4 tablespoons of oil and add the spring onion and ginger and stir fry for for a few seconds, then drop in the mangetout and garlic and stir fry for 2-3 minutes, then remove this from the pan and set aside.
3. Pour the rest of the oil in the wok along with the sesame oil and drop in the scallops, stir fry for 3 minutes before adding the mangetout mixture, corals, soy sauce and sugar, turn the heat up to high now and give this mixture a blast for 2 minutes stirring well to makes sure all the ingredients are combined and piping hot. Season with pepper only and serve with a sprinkling of spring onion over the top.
   

Serves 4

Simply Scottish Salmon

Ingredients
1/2Kg Scottish Salmon Fillet (skin on is best)
60ml Scotch Whisky
60ml Freshly Squeezed Orange Juice (for best results, or carton)
2 Tablespoons Soy Sauce
1/2 Teaspoon Ground Black Pepper
1 Clove Garlic (crushed)
3 Tablespoons Olive Oil

Equipment
1 Mixing Bowl
1 Grill Pan
1 Balloon Whisk
1 Garlic press
1 Baking Tin (large enough to hold the salmon)

The Good Bit

1. Whisk together the whisky, orange juice, soy sauce, garlic, pepper and olive oil. Place the salmon in it's container then drizzle over the marinade, cover with cling film and set aside for whilst you're out at work or over night (6-8 hours ideally)
2. Pre heat your grill to high, place the salmon skin side down on the grill pan and cook without turning over for 10-12 minutes (until the salmon flakes easily with a fork)
3. Serve with a salad (and don't go drinking the marinade!!)
   

Serves 4

Marinated Summer Steak

Ingredients
4 Tablespoons Soy Sauce
4 Tablespoons Orange Juice (freshly squeezed or from a carton)
3 Tablespoons Vegetable Oil
3 Tablespoons Wine Vinegar (rice or white)
2 Cloves Garlic (finely chopped)
1in Fresh Ginger (grated)
1 Tablespoon Dijon Mustard
500g Steak (one piece or cubes it doesn't matter)
Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Frying Pan/Griddle Pan

The Good Bit

1. Mix all the ingredients together in the mixing bowl then drop in the meat and stir well to coat, leave to marinate for at least 4 hours (if you can do this in the morning before you go to work it's great) stir occasionally.
   
2. When you are ready to cook, dry fry (no oil) just the meat in the frying pan if you are using chunks or on a griddle if you have steaks (gives it that little extra charred flavour done this way) over a high heat, just seal the meat so it browns on the outside, remove from the heat and let it rest. (cook for longer if you don't want the meat pink)
   
3. Serve on a bed of lettuce, if you have used steaks, cut them with the grain into 1cm wide slices.
   

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

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

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

Fried Rice With Pork

Ingredients
150g Pork Fillets (sliced into bite size pieces)
3 Tablespoons Light Soy Sauce
1 Onion (sliced)
1 Clove Garlic (crushed)
2 Eggs (beaten)
1 Tablespoon Tomato Purée
1 Tablespoon Sugar
750g Rice (cooked already maybe from the day before)
A Splash of Oil
1/4 Cucumber (Thinly sliced)
1 Lemon (cut into wedges)
2 Tablespoons Fresh Coriander (roughly chopped)
1 Red Chilli (de seeded and thinly chopped) OPTIONAL


Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. It is a good idea to have all your vegetables ready and everything at hand near the cooker for this recipe as you have to move fairly fast. Heat the oil in the frying pan and add the garlic, stir frying for 1 minute, add the pork and 1 teaspoon of soy sauce and stir fry over a medium heat for about 5 minutes.
2. Drop the eggs in and really stir now (you don't want an omelette!!) for 2 minutes then add the tomato purée, sugar and the rest of the soy sauce along with the onion, keep stirring for 1 minute.
3. Now add the rice and cook for a further 5 minutes to insure all the rice is warmed through, stir very well, serve onto plates and top with the cucumber slices, chopped coriander and if you are using a chilli, sprinkle some of that on too!
   

Serves 4

Thai Pork and Lime

Ingredients
600g Pork (cut into strips)
4 Tablespoons Light Soy Sauce
1 Teaspoon Pepper
20 Cloves Garlic (thinly chopped)
30 Small Green Chillies (chopped thinly, DE SEED IF YOU WANT THIS TO BE MILDER)
8 Tablespoons Lime Juice
8 Tablespoons Thai Fish Sauce
2 Tablespoons Light Brown Sugar
30g Fresh Mint Leaves (Finely chopped)

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

The Good Bit

1. Mix the pork, soy sauce and pepper in a bowl, then add the pork mixture and cook for about 7-8 minutes until the pork is well cooked.
2. Place the pork in the other mixing bowl now and stir in the rest of the ingredients, now this takes some mixing so mix well for a couple of minutes than either leave in the mixing bowl to serve or transfer to a serving dish and let people get there own.
   

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

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

Serves 4