Chef Savvy

  Method 1 Ingredients For the fish 1 heaped tbsp cornflour 1 sea bass rinsed and patted dry pinch of ground white pepper 2½ cm piece ginger sliced into matchsticks 1 tbsp Shaoxing rice wine or dry sherry For the sauce 4 large dried Chinese mushrooms 2 tbsp rapeseed oil 2 garlic cloves finely chopped 2½ cm piece ginger finely peeled and grated 2 medium red chillies deseeded and finely chopped 150g unsmoked bacon lardons 1 tsp dark soy sauce ¼ tsp Chinese five-spice powder 180g pouch cooked chestnuts 1 tbsp Shaoxing rice wine or dry sherry 1 tsp chilli bean sauce 2 tbsp light soy sauce 3 spring onions sliced into 1-inch pieces To serve 1 spring onion sliced into strips and soaked in ice water for 5 mins to curl, then drained 1 red chilli deseeded and thinly sliced sprigs of coriander step 1 Combine the cornflour with 2 tbsp water and set aside. Put the whole seabass on a deep, heatproof plate (that fits inside a steamer). Season both sides with salt and ground white pepper. Stuff th...

  Method 1 Ingredients For the meatballs 500g minced pork (60% lean, 40% pork belly) 4 garlic cloves finely chopped 2 tbsp ginger grated 2 spring onions finely chopped pinch of ground white pepper 50ml Shaoxing rice wine or dry sherry 1 tbsp dark soy sauce 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 egg beaten 4 tbsp cornflour 100ml rapeseed oil For the red braising sauce 2½cm piece ginger cut into coins 500ml vegetable stock 2 tbsp dark soy sauce 3 tbsp light soy sauce 3 tbsp caster sugar 1 star anise 1 cinnamon stick To serve steamed long-stem broccoli step 1 Put all the ingredients for the meatballs, except the oil, into a large bowl with ½ tsp salt and stir to combine well. Divide the mixture into 6, then using slightly wet hands, roll each piece into a round ball. Set on a plate. step 2 Pour the rapeseed oil into a large wok or pan and heat over medium-high heat. Carefully add the meatballs into the oil and brown all over until golden, carefully turning throughout. Cook...

  Method 1 Ingredients 1 ½l hot chicken stock 1 tsp white caster sugar 2 tbsp Chinese black rice vinegar cider or white wine vinegar 1 thumb-sized piece ginger finely sliced into matchsticks ½ red chilli sliced ½ pack silken tofu diced handful frozen sweetcorn 150g cooked prawns 2 eggs beaten with 1 tsp sesame oil 150g beansprouts rinsed shredded spring onions to serve step 1 Put the stock in a saucepan over a low heat, add the sugar, vinegar, ginger and chilli, and bring to a gentle simmer. Add the tofu, sweetcorn and prawns, simmer gently for 2 mins, then pour in the egg mixture in a steady stream, stirring to make egg strands. step 2 Pile some beansprouts in each bowl and ladle the soup over. Scatter over the spring onions and serve. Method 2 Ingredients: - 1 cup prawns, peeled and deveined - 1 cup sweetcorn - 4 cups chicken or vegetable broth - 2 tbsp soy sauce - 2 tbsp rice vinegar - 1 tbsp sriracha sauce (adjust according to your spice preference) - 1 tsp sugar - 1 tbsp corns...

  Method 1 Ingredients 1 onion chopped 2 garlic cloves roughly chopped thumb-sized piece ginger roughly chopped 4 tbsp korma paste 4 skinless, boneless chicken breasts cut into bite-sized pieces 50g ground almonds plus extra to serve (optional) 4 tbsp sultanas 400ml chicken stock ¼ tsp golden caster sugar 150g pot 0% fat Greek yogurt small bunch coriander chopped step 1 Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste. Aromatics being added to a food processor step 2 Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. 2 step 3 Add 4 tbsp korma paste and cook for a further 2 mins until aromatic. 3 step 4 Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. 4 step 5 Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar. Hand stirring korma in a pan step 6 Give everything a good mix, th...

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

  Method 1 Ingredients 1 egg beaten 2 skinless chicken breasts pinch of ground white pepper 6 heaped tbsp self-raising flour 4 heaped tbsp cornflour 2-3 tbsp vegetable oil 1 orange sliced then quartered or halved shredded iceberg lettuce steamed basmati rice and finely chopped spring onions, to serve For the orange sauce 2 tsp cornflour 4 tbsp double-strength orange cordial step 1 Mix the beaten egg with a pinch of salt and the white pepper in a bowl. Cut the chicken breasts in half so you have two thin fillets per breast, then tip these into the bowl and toss to coat in the egg. step 2 Combine both the flours with a pinch of salt, and tip onto a plate. Lift the chicken fillets out of the egg, allowing the excess to drip off, and dip in the flour mixture until fully coated. Set aside on a plate. step 3 Heat the vegetable oil in a large frying pan over a medium heat (you'll want to add enough oil to coat the bottom of the pan) until shimmering, and fry the coated chicken fillets for...

  Method 1 Ingredients 500g 20% fat pork mince 200g Chinese garlic chives or coriander or Chinese leaf if you can’t find them, finely sliced 1 ½ tbsp light soy sauce 1 tbsp oyster sauce 1 tsp white pepper 1 tsp sugar 1½ tsp cornflour 1 tbsp sesame oil 40 defrosted pre-made dumpling wrappers vegetable oil for frying For the dumpling sauce 1 tbsp Chinese black vinegar 1 tsp chilli oil ½ tbsp sesame oil 1 small spring onion finely sliced step 1 Tip the pork and chives into a bowl. Add the light soy sauce, oyster sauce, white pepper, 1 tsp salt, the sugar, cornflour and sesame oil, then mix well. Cover and leave to marinate in the fridge for 1 hr. Meanwhile, combine the dumpling sauce ingredients in a bowl and put in the fridge until needed. step 2 Dipping a finger into cold water, wet the bottom half edges of a dumpling wrapper, then add ½ tbsp of the filling into the centre. step 3 Fold the dumpling from the bottom up and firmly pinch at the middle, then start pleating each side from...

  Method 1 Ingredients 1 tbsp vegetable oil 1 head broccoli cut into small florets 4 garlic cloves sliced 1 red chilli deseeded and finely sliced 1 bunch spring onions sliced 140g soya bean 2 heads pak choi quartered 2 x 150g packs marinated tofu pieces 1 ½ tbsp hoisin sauce 1 tbsp reduced-salt soy sauce (add extra to suit your own taste) 25g roasted cashew nuts step 1 Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through. Method 2 Ingredients: - 1 block of firm tofu, cut into cubes - 2 cups of mixed greens (such as spinach, kale, or bok choy) - 1/2 cup of cashews - 2 cloves of garlic, minced - 1 tablespoon of soy sauce - 1 tablespoon of sesame oil - 1 teaspoon of ginger, minced - 1 tablespoon of vegetable oil...

  Method 1 Ingredients For the dressing 1 tsp golden caster sugar juice of 2 limes 1 fresh red chilli deseeded and finely chopped a handful of coriander stems or roots, chopped 1 tbsp each sesame oil, Thai fish sauce and light soy sauce 50g sesame seeds dry roasted until golden For the salad 500g pork tenderloin trimmed of fat vegetable oil for brushing ¼ white cabbage shredded 1 cucumber cut into matchsticks 5 celery stalks, cut into matchsticks 3 spring onions finely sliced 1 red chilli seeded and finely chopped 2 trimmed stems of lemongrass finely sliced zest of 1 lime a handful each of coriander and mint leaves, chopped step 1 The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed. step...

  Method 1 Ingredients For the dipping sauce 2 garlic cloves finely chopped 1 small red chilli (deseeded if you don't like it too hot), finely chopped 1 tbsp finely chopped ginger 1 tbsp golden caster sugar 3 tbsp fish sauce juice 1 lime For the rolls 100g vermicelli rice noodle or bean thread noodles 12 x 20cm round rice paper wrappers (see tip, below) handful mint leaves 18 king prawns cut in half lengthways 2-3 large iceberg lettuce leaves, torn into 12 pieces 1 carrot cut into thin batons a handful coriander a handful Thai basil a handful long chives 50g beansprout step 1 Make the dipping sauce by pounding the garlic, chilli, ginger and sugar together using a pestle and mortar, then stir in the fish sauce and lime juice. Alternatively, just blitz everything together in a mini blender. step 2 Soak the rice noodles in a bowl of hot water for 15 mins, then drain well. Assemble all the prepared filling ingredients – once you start, you will need everything to hand. step 3 When you ...

  Method 1 Ingredients 1l low salt beef stock 1 large onion peeled and cut into quarters large thumb-sized piece ginger peeled 1 cinnamon stick 2 star anise 1 tsp coriander seeds ½ tsp cloves 230g sirloin steak 1 tsp palm sugar 1 tbsp fish sauce 1 ½ tbsp soy sauce 200g flat rice noodles 2 spring onions shredded 1 small red (bird's-eye) chilli finely sliced handful each of Thai basil and coriander 1 lime cut into wedges step 1 Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining. step 2 Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – thi...

  Method 1 Ingredients 1 onion thickly sliced 10 cloves plus extra for studding 1 medium gammon joint approx 1.3kg 1.5 litre bottle ginger beer 1 tbsp English mustard 3 tbsp ginger preserve step 1 Put the onion and 10 cloves in the base of the slow cooker then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. You can cool then chill the gammon at this stage if you prefer. step 2 Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don't cut into the meat, then stud the centre of each diamond with cloves. step 3 Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time. RECIPE TIPS OUR SLOW COOKER We cooked this r...