Tag: versatile recipe

Thai prawn stir-fry

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Large, juicy Tiger prawns, tender pieces of chicken breast and fresh flavours of ginger and lemon grass combine to make a deliciously quick and easy meal that is packed full of flavour. Ideal for a special Saturday night treat or special occasion, you can use fresh or dried egg noodles – both are equally good. A very versatile recipe to which you can add any ingredients you like. It only takes 20 mins to cook and is a speedy mid-week choice that’s light and delicious. Top with fresh coriander and serve immediately for the best taste.

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Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.


Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get
annoyed.

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!


Ingredients for 2 large portions:
2 tbsp vegetable oil
6-8 thin slices of fresh ginger root
1 hot red chili pepper, sliced
1/2 cup dry roasted cashews
2 cloves garlic, sliced
1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes
For the sauce:
1/2 cup cold water or chicken broth, more as needed
1 tbsp cornstarch
1 tbsp ketchup
1 1/2 tbsp rice vinegar
1 tbsp soy sauce, more as needed
2 tsp sambal (hot ground chili sauce)
1 packed tbsp brown sugar
juice of one lemon
1/4 cup chopped cilantro

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Pot sticker pork dumplings

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Love Chinese food? It may be tempting to pick up the takeaway menu on a Friday night, but it’s much more satisfying having a go at making your own Chinese from home. These succulent pork dumplings make a delicious treat as a starter or as a light Oriental supper dish served with salad. It requires a bit of effort, but we guarantee it’ll be worth it. Accompany them with hoisin sauce as a dip for a true Chinese flavour.

That’s goodtoknow

This is a versatile recipe which can be adapted to use any minced meat, minced prawns or minced tofu.

Ingredients

  • 115g plain flour
  • 115g lean minced pork
  • 1cm piece root ginger, grated
  • 1 garlic clove, crushed
  • 1tbsp dark soy sauce
  • 1tbsp dry sherry
  • Large pinch of 5 spice powder
  • 2tbsp vegetable oil
  • Chopped chives and shredded spring onion to garnish

Method

  1. Put the flour in a bowl and gradually mix in 115ml hot water to form a dough. Turn out on to a floured surface and knead until smooth. Put back in the bowl, cover with foil and set aside for 20 mins.
  2. In another bowl, mix together the pork, ginger, garlic, soy sauce, sherry and 5 spice powder. Set aside until ready to assemble the dumplings.
  3. Divide the dough into 16 small portions and flatten each to make a small round about 6cm in diameter. Keep the dough rounds covered with damp kitchen paper. Working on one round at a time, put a little filling in the centre, brush the edge with water and then bring up the dough round the filling and crimp and fold the edges to seal. Cover with damp paper whilst you prepare the other dumplings.
  4. When ready to cook, heat the oil in a wok or large frying pan and add the dumplings, flat side down. Cook for 2-3mins until lightly brown on the bottoms then pour in 150ml water, cover and cook for 10mins. Remove the lid, cook for a further 2 mins until cooked through.
  5. To serve, drain the dumplings well and arrange on a warm serving platter. Sprinkle with chopped chives and spring onions and serve immediately accompanied with hoisin sauce to dip.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 77%
  • Heston Blumenthal’s crazy inventions 10%
  • Neither 13%

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