#Beancurd rolls with #Pork and #waterchestnut #yumcha #dimsum

I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.

These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!

The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.

Flat sheets of dried Beancurd skin for rolls

This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.

Prep time: 40 minutes cooking time: 20 minutes

Ingredients:

  • 300g pork mince
  • 8 slices canned waterchestnut diced finely
  • 4 stalks spring onions diced finely
  • About 10 dried shrimp soaked in water, then chopped finely (optional)
  • 1 teaspoon white pepper
  • 2 teaspoons finely diced ginger
  • 1 egg white lightly beaten (keep egg yolk)
  • 1 tablespoon light soy sauce
  • 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
  • 2 tablespoons by vegetable oil
  • 1 teaspoon sesame oil
  • Lightly beaten egg yolk to use for sealing rolls

Sauce:

  • 1.5 cups chicken stock
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 teaspoons cornflour and 1/4 cup water
  • 1 teaspoon sesame oil

Garnish: finely sliced spring onions and chopped coriander

Method

1. Mix all stuffing ingredients in a bowl, except oils and egg yolk

2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.

3. Cut beancurd skin into 15cm x 20 cm rectangles.

4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.

5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.

6. Cut beancurd rolls in half, place into a baking dish.

7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.

8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.

9. Scatter over with finely sliced spring onions and coriander and serve.

Ginger Pork with soba noodle salad

This pork dish is healthy and quick to make, great for a weeknight dinner and it’s delicious. With a quick marinade in sake and ginger juice, the pork is tenderised and any meaty smells vanish.

The accompanying soba noodle salad can have any vegetable ingredients you like, but I love the crunch of the endamame. I keep a packet of frozen endamame in the freezer and throw it into salads often.

This recipe serves 2 but is easily adaptable for more.

  • 300g piece of pork fillet
  • 2 tsp sake (Japanese rice wine)
  • 1 tsp ginger juice (squeeze juice out of grated ginger)
  • 1 tbsp vegetable oil

Ginger Sauce

  • 2 tbsp sake (Japanese rice wine)
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tbsp grated ginger
  • 1 tbsp thinly sliced ginger

Soba Noodle Salad

  • 100g Soba or buckwheat (Zaru soba) noodles
  • 1/2 cup frozen Endamame cooked in microwave
  • 1 Grated carrot
  • 1/2 Thinly sliced yellow/red capsicum
  • 1/2 cup bean shoots
  • 1 red chilli finely chopped
  • Dressing: 1 tablespoon Mirin, 1/2 sesame oil, 1/2 tsp vegetable oil, Lime juice

Method

1. Marinated pork fillet in sake and ginger juice

2. Very thinly slice pork

3. Mix ginger sauce ingredients in a bowl.

4. Heat oil in a non-stick (preferred) frypan over medium high heat.

5. Pan fry the the pork, browning on both sides, then adding the sauce sauce, cooking for 2-3 minutes until cooked but tender. try to keep pork flat during this process, not like stir fry.

6. Cook the noodles according to packet instructions, drain then add salad ingredients and dress.

Serve pork with noodle salad and green salad on the side.

#Zuchinni and corn #fritters #spicy #lowcarb

These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.

I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.

Also if you want to make these really low carb then increase the amount of almond meal.

Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.

Ingredients:

1 cup self-raising flour

1 cup almond meal

2 eggs beaten

3 spring onions, white part only, finely chopped

2 Zuchinni grated finely

1 can (400g) sweet corn kernels drained

1/2 cup grated cheddar

1 cup of milk

1/4 cup melted butter

Handful of parsley or coriander finely chopped

1/3 teaspoon chilli powder or paprika

1/2 teaspoon cummin powder

2 tablespoons sugar

Salt and pepper

Oil for pan frying

Method

1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion

Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl

2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.

3. Mix wet ingredients into dry ingredients until well combined.

4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.

Serve with avocado salad or guacamole.

A festive starter combination #peaches #proscuitto #scampi #goatscheese

Peaches grilled on bbq (allow to cool) then rolled with goats cheese and prosciutto, drizzled with balsamic and roasted in the oven.

New Zealand Scampi (or split large prawns) with a Coriander(dhania), chilli and lime dressing grilled on the bbq, with extra dressing sprinkled on afterwards.


Such a delicious starter combination.

Catalan #Chickpeas with #spinach and #raisins

These chickpeas are great as a side salad or as part of a tapas spread. A traditional Catalan dish, it is often a feature on Barcelona tapas or pinxtos menus. It appears the trick is to boil them until much softer than normal, even boil canned chickpeas which allows them to absorb more of the flavours from the dressing and gives a velvety smoothness to the dish.

Ingredients:

2 cans of chickpeas

2 bags of baby spinach leaves

1 red onion finely sliced

3 cloves of garlic crushed

1/2 cup of toasted pine nuts

1/2 cup of sultanas or raisins

1 red chilli finely chopped (optional)

2 tablespoons olive oil

1/4 cup of white wine

Salt and pepper

1 teaspoon paprika for sprinkling(optional)

Handful of parsley chopped

Method:

Boil canned chickpeas in 3 cups of water Until soft but not falling apart about 10 minutes, drain and set aside

Heat olive oil in a seperate pan over medium heat, then cook onions, chilli and crushed garlic until transparent and aromatic.

add raisins and spinach leaves and white wine to onion mixture and simmer until spinach wilts slightly

Toast pine nuts in seperate pan until golden

Mix through spinach mixture and chickpeas, sprinkle with paprika and pine nuts and serve.

Easy Homemade Sausage rolls

At this time of the year with friends and family popping over, having some of these homemade sausage rolls in the freezer is a great option for quick and easy but very yummy snacks.

They taste so much better than bought options, especially if you get your favourite sausages from the butcher. I like to use lamb merguez sausages with a bit of spice in them to make mine but you can use any sausage you like.

Ingredients:

3 sheets bought puff pastry

12 sausages cooked and cut into 3 pieces each (36 pieces)

1 egg beaten for wash

Method:

Cook sausages in a pan and cool completely

Cut sausages in thirds to make 36 pieces

Cut pasty sheet into thirds vertically and half across to make 12 bases from each sheet

Place cooled sausage on pastry and roll pasty over, seal with a fork, pressing down the tines to create a decorative edge

Freeze using plastic sheets from pastry to seperate the sausage rolls or,

Brush pastries with egg wash

Heat oven to 220 degrees Celsius fan forced

Bake for 10 minutes or so until pastry is puffed and golden.

Enjoy with your favourite sauce.