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Crab cakes
In association with
Martin Wishart Ingredients
Starter Easy
30 minutes 6
Method 1 For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste
4 Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil
2 Season with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour
5 Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice
Crab cakes recipe • 450g of white crab meat • 2 large eggs • 100g of breadcrumbs, finely ground • 6 spring onions, finely sliced • 2 tbsp of Kikkoman soy sauce • 1 tsp of Thai fish sauce • 1 fresh ginger, finely grated • 1 garlic clove, crushed • 1 lime, juiced • salt • white pepper, freshly ground • plain flour • 4 tbsp of vegetable oil To Serve • 1 dash of olive oil • 1 dash of lime juice • salad leaves
3 Heat the vegetable oil in a large nonstick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don’t touch each other
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Lime-marinated flank steak
In association with
Martin Wishart Ingredients Flank steak • 3 garlic cloves, crushed • 60ml of Thai fish sauce • 100ml of Kikkoman soy sauce • 5 limes, juiced • 125ml of water • 50g of caster sugar • 0.5 tsp of dried chilli flakes • 1kg of whole piece beef flank steak
Main Easy
30 mins + 24 hours marinating time 6
EQUIPMENT • barbecue
Method 1 Put the garlic, fish sauce, soy sauce, lime juice, water, caster sugar and chilli flakes in a bowl and whisk together 2 Place the beef in a dish and cover with the marinade, making sure the meat is covered on both sides. Marinate for 24 hours, turning the meat from time to time 3 The next day, pre-heat the barbecue until very hot. Remove the beef from the marinade, pat it dry with kitchen towel, then place it on the grill. Cook for three to four minutes on each side for a medium-rare finish
4 The beef will colour fairly quickly due to the sugar and soy sauce. As ever, the cooking time will vary depending on the thickness of the steak and the temperature of the barbecue 5 Allow the steak to rest for a few minutes, then slice it thinly against the grain of the flesh and serve immediately with accompanying side dishes such as spicy aubergine salad, Japanese coleslaw salad, crunchy fennel salad and Puy lentils with Dijon mustard vinaigrette
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Oriental-style chicken with guacamole
In association with
Galton Blackiston Ingredients Chicken • 4 boneless and skinless chicken breasts • sea salt • freshly ground black pepper
Main Easy
2 hours 10 minutes 6
Method 1 For the marinade, place the grated fresh ginger, chopped red chillies, chopped coriander, soy sauce, honey, Worcestershire sauce, lime juice, olive oil and sesame oil into a bowl and mix to combine
4 Preheat the oven to 200°C/Gas mark 6. While the oven is heating, sear the marinated chicken strips in a griddle pan. Cook the strips over a high heat for 1-2 minutes, turning once so they brown nicely on both sides
2 Cut the chicken breasts into 1cm strips and place them in the bowl with the marinade. Stir well to coat the chicken evenly, cover the bowl with cling film and leave to marinate in the fridge for at least one hour
5 Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes, or until completely cooked through
3 For the guacamole, place the chopped avocados into a bowl and add the lime juice immediately. Then add the crushed garlic clove, chopped fresh coriander, chopped shallot, olive oil and Tabasco sauce and mix well. Season, to taste, with salt and freshly ground black pepper and set aside. If not serving the guacamole straight away, lay a piece of cling film directly onto the surface of the guacamole and push out any air, to prevent it going brown
6 Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Serve with a spoonful of guacamole served alongside
Marinade • 4 tbsp of olive oil • 2 tbsp of sesame oil • 1 lime, juiced • 1 piece of fresh ginger, peeled and grated • 2 red chillies, finely chopped • 1 bunch of coriander, leaves removed and roughly chopped • 2 tbsp of Kikkoman soy sauce • 2 tbsp of honey • 1 tbsp of Worcestershire sauce Guacamole • 2 avocados, skinned and chopped • 2 limes, juiced • 1 garlic clove, crushed to a paste • 4 tbsp of fresh coriander, chopped • 1 shallot, finely chopped • 150ml of olive oil • 1 dash of Tabasco • salt • freshly ground black pepper
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Fried squid with tomato and pepper compôte, tomato salsa and dipping sauce
In association with
Galton Blackiston Ingredients Squid • 3 squid, cleaned • 2 tbsp of olive oil • salt • black pepper
Starter Medium
1 hour 2
Method 1 Begin by preparing the squid; cut off the tentacles, slice open the cavity and score the inside of the squid with the tip of a sharp knife to make a diamond pattern. If you can’t find already cleaned squid, see the video below for instructions on how to clean a squid 2 Rub olive oil on the squid and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the squid and griddle for 30 seconds to 1 minute on each side. Remove from the heat and keep warm 3 For the tomato and pepper compôte, heat one tablespoon of the olive oil, add half the red onion and the coriander seeds and cook over a gentle heat for 3-4 minutes, or until softened but not browned 4 Add the garlic and chilli flakes and cook for one minute. Add the red pepper and sauté for 1-2 minutes. Add the balsamic vinegar and lemon juice and stir well. Remove from the heat, add the rest of the onion, the halved cherry tomatoes and the rest of the olive oil. Leave to cool slightly and then stir in the mint
5 For the salsa, place the olive oil, chopped tomatoes, onion, pepper, mint, lemon juice and chilli flakes into a small bowl, season well with salt and freshly ground black pepper and leave to macerate 6 For the dipping sauce, place the honey, soy sauce, rice wine vinegar, sesame oil and lemon juice into a small bowl and whisk together until well combined. Add the chilli flakes, grated garlic clove and sesame seeds and mix well 7 To plate, cover the base of the plate with the compôte, pile the squid on top and spoon some of the salsa over the squid. Serve the dipping sauce on the side
Tomato and pepper compote • 3 tbsp of olive oil • 1 red onion, finely chopped • 1 tsp of coriander seeds • 1 garlic clove, peeled and grated • 1 pinch of dried chilli flakes • 1 red pepper, finely chopped • 1 tbsp of balsamic vinegar • 300g of cherry tomatoes, halved • 1 handful of fresh mint, chopped • 1 lemon, juiced Tomato salsa • 2 tbsp of olive oil • 100g of cherry tomatoes, chopped • 1/2 red onion, finely chopped • 1/2 red pepper, finely chopped • 1 handful of fresh mint, chopped • 1 lemon, juiced • 1 pinch of dried chilli flakes • salt • black pepper Dipping sauce • 2 tsp of clear honey • 3 tbsp of Kikkoman soy sauce • 1 tbsp of rice wine vinegar • 1 pinch of dried chilli flakes • 2 tsp of sesame oil • 1 garlic clove, peeled and grated • 1/2 lemon, juiced • 2 tbsp of sesame seeds, toasted
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Barbecued sticky ribs
In association with
Josh Eggleton Ingredients
Main Easy
2 hours 4
Method 1 Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot and cover with water
5 Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze coats the back of a spoon
2 Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle
6 Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze
3 Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat
7 Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve
• rack of pork spare ribs • 1 banana shallot, diced • 2.5l of water, or more, depending on the size of rack • 2 garlic cloves, peeled and diced • 50g of ginger, peeled and diced • 1 chilli, diced • 100g of ketchup • 100ml of Kikkoman soy sauce • 50ml of Worcestershire sauce • 50g of black treacle • 50g of soft brown sugar EQUIPMENT • blender • barbecue • pastry brush
4 Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze
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Crispy duck spring rolls with barbecue sauce
In association with
Andy Waters Ingredients
Starter Easy
30 minutes 4
Method 1 Start with the barbecue sauce. Heat the olive oil in a wok and add peppers, sesame seeds, shallots, cayenne and chilli. Cover and sweat over a medium heat for 5 minutes 2 Next, add the honey, red wine vinegar, balsamic and chicken stock and bring to the boil. Gently simmer until reduced by half and remove from heat. Transfer to a jug and keep warm 3 Start the filling by cleaning and drying the wok. Place on a medium to hight heat and add the duck. When the fat starts to render, remove the duck from the wok with a slotted spoon and wipe the wok clean
6 Heat the deep fryer or large pot of oil to 180˚C 7 Lightly brush the spring roll wrappers with the beaten egg. Spoon the stir-fried mixture into the centre of each one and roll up, tucking in the ends before you make the final layer 8 Deep-fry the spring rolls until golden brown, remove with a slotted spoon and drain on kitchen roll. Serve immediately with the barbecue sauce
Duck spring roll filling • 2 duck breasts, thinly sliced • 3 tsp of sesame oil • 250g of peppers, mixed, de-seeded and finely sliced • 1 carrot, finely sliced • 2 small red chillies, finely chopped • 2 tsp of root ginger, peeled and chopped • 1 garlic clove, minced • 1 tsp of Kikkoman soy sauce • 75g of mangetout, thinly sliced • 175g of beansprouts • 25g of sesame seeds • 1 lemon, zest and juice • 1 lime, zest and juice • 1 orange, zest and juice Barbecue sauce • 2 tbsp of olive oil • 200g of peppers, de-seeded and finely diced • 25g of sesame seeds • 25g of cayenne pepper • 1 small red chilli, finely chopped • 4 shallots, small dice • 20g of honey • 2 tbsp of red wine vinegar • 2 tbsp of balsamic vinegar • 275ml of chicken stock
4 Heat the sesame oil in the wok and add the peppers, carrot, chilli, grated ginger and soy sauce. Stir fry for 2-3 minutes
Spring rolls • 4 spring roll sheets • 1 egg, beaten • vegetable oil, for deep-frying
5 Next, add the garlic, mangetout, bean sprouts, sesame seeds, citrus zest and juice and heat until the duck is cooked through. Combine well and transfer into a bowl, wipe the wok clean
EQUIPMENT • deep fat fryer • large wok
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John Dory with potato rasam
In association with
Shaun Hill Ingredients John Dory • 4 100g John Dory fillets
Main Easy
1 hour 4
Method 1 Place a wide-bottomed pan over a medium heat and add a little olive oil and butter. Fry the chopped shallot, garlic and chilli for 2-3 minutes
6 Season with soy and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add the lime juice and fresh coriander
2 Add the asafoetida, coriander, cumin, turmeric, tomato and potato trimmings to the pan and cook for a further 2-3 minutes
7 Meanwhile, place the John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through
3 Add the tamarind paste, chicken stock and palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth
8 Divide the rasam across 4 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately
Potato rasam • 4 medium potatoes, cut into cubes, off-cuts reserved • 2 shallots, peeled and chopped • 4 garlic cloves, peeled and chopped • 1/2 green chilli • 1 tbsp of ground coriander • 1 tbsp of ground cumin • 1 tsp of asafoetida • 0.5 tsp of ground turmeric • 2 tomatoes, quartered • 1 tbsp of palm sugar • 2 tbsp of mustard seeds • 1 tbsp of dried curry leaf • 1 tbsp of Kikkoman soy sauce • 2 tbsp of lime juice • 1 handful of fresh coriander, roughly chopped • 0.25 tsp of black pepper • 2 tbsp of tamarind paste • 1 knob of butter • olive oil • 1.2l of chicken stock
4 In a separate pan, boil the potato cubes in water until they begin to soften 5 Toast the mustard seeds in a large dry pan until they start to pop, then add the curry leaves followed by the strained broth and the potato cubes
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Duck breast with chicory and potato dauphinoise
In association with
Josh Eggleton Ingredients Pan-roasted duck breast • 2 duck breasts • salt • pepper Potato dauphinoise • 400g of Maris Piper potatoes, peeled and sliced thinly • 1 garlic clove, minced • 300ml of whole milk • 200ml of double cream • 2 pinches of grated nutmeg • salt • pepper
Main Easy
1 hour 30 minutes 2
Method 1 To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required 2 Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside 3 Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go 4 Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle 5 Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours 6 For the red wine sauce, place a medium sized pot onto a high heat and add enough vegetable oil to coat the base of the pan. As soon as the pan begins to smoke, add the shallots, carrots, leek, garlic and celery 7 Cook until the vegetables reach a dark golden brown colour. Add the thyme, rosemary, port, wine and vinegar, turn down to a simmer and reduce until almost dry 8 Add the brown chicken stock and reduce again by half. Remove from the heat, strain through a fine sieve into another pan and set aside until required
9 For the chicory, remove any damaged outer leaves and cut in half lengthways. Sprinkle with a little caster sugar and caramelise in a hot frying pan, cut side down, until golden brown 10 Add the soy sauce, orange juice and butter. Cover the pan with a lid or circle of greaseproof paper and cook for 5-6 minutes until tender. Be sure to baste the chicory with the cooking liquid regularly 11 Meanwhile, season the duck breasts with salt and pepper and place, skin side down, in a cold frying pan. Place on the heat and slowly bring the temperature up from cold, which will help the fat to render and mean the breasts cook more evenly 12 Continue to cook until golden brown, then turn the breast over and leave on the heat for 1 minute. Remove the pan from the heat and let the duck rest in the pan for 15 minutes - this will slowly finish off cooking the breast and allow it to rest at the same time
Caramelised chicory • 2 heads of white chicory • 100ml of Kikkoman soy sauce • 400ml of orange juice • 50g of butter • caster sugar Red wine sauce • 1 shallot, thinly sliced • 1 carrot, thinly sliced • 1 leek, white only, thinly sliced • 1 garlic clove, crushed • 1 celery stick, thinly sliced • 1 sprig fresh rosemary • 1 sprig of fresh thyme • 1 bay leaf • 20ml of red wine • 50ml of red wine vinegar • 100ml of port • 500ml of brown chicken stock • vegetable oil EQUIPMENT • fine chinoise
13 Reheat the red wine sauce on the hob and place the dauphinoise and chicory in the oven to heat through. Slice the duck breast to your liking and arrange onto plates with a slice of the dauphinoise and 1 half of the chicory. Drizzle the plate with the sauce and serve immediately
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Cheddar beignets with sesame dressing
In association with
Galton Blackiston Ingredients Cheddar beignets • 50g of butter • 150ml of water • 1 tsp of sugar • 75g of plain flour • 50g of mature cheddar, finely grated plus 50g extra to serve • 2 eggs, beaten • sunflower oil, for deep frying • salt • pepper Starter Medium Method 1 For the beignets, put the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean 2 Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper and set aside 3 Fill another heavy-based pan onethird full with sunflower oil and place over a moderate heat – do not leave this pan unattended 4 Using two spoons, add spoonfuls of the pastry to the pan - take care not to overcrowd the pan. Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
50 minutes 4 5 Remove the beignets with a slotted spoon and drain on kitchen paper and keep warm while you fry the rest of the pastry. Grate more cheese over the beignets while they are still warm 6 For the sesame dressing, blend all of the ingredients in a food processor or blender and season with salt and pepper to taste 7 Serve the beignets warm with a little dipping pot of the dressing
Sesame dressing • 2 tbsp of sesame oil • 4 tbsp of Kikkoman soy sauce • 2 tbsp of red wine vinegar • 1 tbsp of brown sugar • 1 piece of fresh ginger, 2cm long and grated • 1 lime, juice only • 1 red chilli, chopped • 1 tbsp of sesame seeds • 1 pinch of Szechuan pepper • 2 spring onions, chopped • 1 tsp of olive oil • salt • pepper • 1 garlic clove, chopped EQUIPMENT • Food processor or blender • Heavy based pan
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Crispy scallops with soy coleslaw
In association with
Shaun Hill Ingredients Crispy scallops • 6 medium hand dived scallops • 6 wonton skins • 1/4 handful of fresh coriander • 50ml of Kikkoman soy sauce • 0.5 tsp of Chinese five-spice powder • vegetable oil, for deep frying
Starter Easy Method 1 For the marinade, combine the soy sauce, coriander stalks, and 5 spice. Stir well and then leave to infuse for 15 minutes 2 Remove the scallops from the shell and slice scallops into 1/2 cm thick discs. Place the scallops into the marinade for 15-20 minutes 3 Cut the wonton wrappers into thin strips. Remove the scallops from the marinade and roll into the wonton strips
45 minutes 2 5 Heat a deep fat fryer to 180˚C. Drop in the scallops and fry for 2 minutes or until golden brown. Remove and drain on absorbent kitchen towel 6 Serve the deep-fried scallops on a bed of coleslaw and drizzle with sesame oil
Soy coleslaw • 1/4 white cabbage, finely shredded • 1/4 red onion • 1 carrot, coarsely grated • 1/2 green chilli, julienned • 4 finger radishes, thinly sliced • 1/2 lime, zest and juice • 60ml of sesame oil • 40ml of Kikkoman soy sauce • 1 tsp of honey EQUIPMENT • Deep fat fryer
4 For the soy coleslaw, combine the lime, sesame oil, soy and honey in a bowl and stir. Add the remaining ingredients, including the chopped coriander leaves, and dress as you would a salad. Leave to rest while you cook the scallops
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Crispy sesame duck livers with a celery, tomato and pine nut salad
In association with
Shaun Hill Ingredients Sesame duck livers • 250g of duck liver, trimmed and cleaned of all sinew • 40g of sesame seeds, lightly toasted • rapeseed oil • butter • 1 dash of Kikkoman soy sauce • salt • pepper
Starter Easy Method 1 Place a frying pan over a high heat, add enough oil to the pan to coat the base. Season the liver with salt and pepper. As soon as the pan begins to smoke, sear the duck liver until dark golden brown. Reduce the heat and turn the livers over 2 Add a small knob of butter and a generous dash of soy sauce. Baste the livers in butter and soy from the pan and remove from the heat. Allow the livers to rest for 2 minutes 3 Slice the tomatoes into 1/2 cm thick slices, season with salt and set aside
45 minutes 2 4 For the soy dressing, combine the oil, soy and mirin in a small bowl and stir to combine. Place 5 slices of tomato in a tight circle in the centre in the plate. Scatter some of the celery and celery leaves over the top and spoon over the dressing
Tomato salad • 2 large ripe tomatoes, left at room temperature • 1/2 celery, heart and inner leaves only • 1 tbsp of pine nuts, lightly toasted • 60ml of nut oil • 30ml of Kikkoman soy sauce • 20ml of mirin, or rice wine • vinegar
5 Roll the livers in the sesame seeds to coat, then, slice on an angle. They should still be slightly pink in the centre 6 Add the sliced livers and a small sprinkle of the pine nuts to the plates. Drizzle a little more dressing around the plate and serve immediately
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Rib-eye of beef with soy and spice
In association with
Paul Heathcote Ingredients
Main Easy Method 1 Place the chilli, lemongrass, ginger, garlic, spring onion, soy sauce, lime and olive oil into a bowl and whisk together 2 Place the steaks in the marinade and leave for 1 hour in the fridge. Remove the steak and season with salt and pepper 3 Place a large frying pan over a high heat and once hot, add the steak (no oil should be required)
30 minutes 2 6 For a medium-rare steak, place in the oven preheated at 200˚C/gas mark 6 for 2 minutes (increase this number by 2 minute increments for medium, mediumwell and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
• 2 240g rib-eye steaks • 1 red chilli, mild, finely chopped • 2 lemon grass stalks, 2cm, finely chopped • 1 ginger, 1 cm, peeled and finely chopped • 1 garlic clove, minced • 2 large spring onions, finely sliced • 8 tbsp of Kikkoman soy sauce • 1 lime, zest and juice • 2 tbsp of olive oil • 1 small sprigs fresh coriander • salt • pepper
7 Remove the steak from the oven and allow to rest for 2-4 minutes. Pour over the marinade and serve with a side of steamed greens, rice or potatoes and fresh coriander
4 Once the steak is sealed in the pan, turn over and sear on the other side until a similar colour is achieved 5 While the steak is still cooking add the marinade to the pan and remove from the heat to form a sauce. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven
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Sea bass with Chinese spice
In association with
Shaun Hill Ingredients Sea bass • 6 spring onions, trimmed and finely sliced • 6 sea bass fillets • 1 tbsp of Chinese five-spice powder • 1 carrot, cut into thin strips • sesame oil • salt
Main Easy Method 1 For the sauce, bring the fish stock to the boil with the ginger, garlic, chilli and half of the spring onions. Once boiling, add the soy sauce
1 hour 4
Fish sauce • 500ml of fish stock • 1 knob of fresh ginger, peeled and finely sliced • 1 garlic clove, thinly sliced • 1 red chilli, deseeded and chopped • 1 tsp of Kikkoman soy sauce
2 Remove the skin from the sea bass fillets and place on a suitable tray for a steamer. Season with salt and five-spice then add strips of spring onion and carrot to the tray 3 Drizzle the fish in a few drops of sesame oil. Place into a steamer until cooked through, approximately 5-7 minutes 4 To serve, divide the fish into shallow bowls and ladle the hot sauce over the top
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