Read more about the article Chicken Katsu Curry

Chicken Katsu Curry

A classic Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home, made famous by a certain high street chain here in the UK. Katsu curry is immediately recognizable, full of very distinct flavour, and is one of Japan’s most popular dishes. At it's heart are standard Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder. We then exported the powder across the world, to Japan, where they married it to the traditional French technique of thickening sauces with a roux, et voila. Chicken Katsu Curry A Japanese recipe of crisp fried chicken breast in a tasty curry sauce, this…

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Read more about the article Kung Pao Chicken

Kung Pao Chicken

A takeaway classic that's really easy to do at home. Not only does this likely use less oil than your local takeaway, the great fresh flavours of this dish are at their best when freshly prepared. The 'velveting' technique of coating with a mixture of cornflour and soy sauce helps to seal in moisture, keeping it moist and tender, and above all adds a lovely sheen and crust. Kung Pao Chicken A healthy take on an all time classic Sichuan dish, using more accessible UK ingredients. Large Wok 500 g Chicken Breast (Cut into 2cm thick slices)70 ml Light Soy Sauce2 tbsp Cornflour70 ml Light Soy Sauce50 ml Cider Vinegar2 tbsp Sugar2 tbsp Brown Sauce2 tbsp Toasted Sesame Oil1 tbsp Tomato Puree3…

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Read more about the article Char Siu Beef with Broccoli

Char Siu Beef with Broccoli

Beef mince is such an incredibly versatile ingredient, but I think we all tend to get a little bit stuck in terms of inspiration. So this dish really turns everything on it's head. It's such an easy dish to make, just a quick blitz in the food processor to make the sauce, and then everything into a wok for a few minutes. Plus, the noodles almost cook themselves. And on top of that, it tastes sensational, full of fresh Asian flavours with a decent kick to really get your taste buds going. Char Siu Beef with Broccoli A great midweek supper, and a refreshingly new way to use beef mince. Plus, about as quick as it gets. Large WokHeatproof bowl 120 ml…

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Read more about the article Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

This may just be one of the easiest recipes around, certainly for such a rich and flavoursome result. If you're really short of time, there are a number of good off the shelf teriyaki sauce mixes as well, although we think nothing beats making it yourself and choosing the balance of the flavours. Teriyaki Chicken Thighs A really easy and simple midweek dinner that is full of vibrant Asian flavours. Large Saute PanSteamer 12 piece Chicken Thighs (On the bone, or boned)4 cloves garlic (peeled and crushed)2 thumbs ginger (peeled and finely diced)80 ml sesame oil100 ml maple syrup80 ml dark soy sauce2 tbsp cider vinegar2 tbsp sesame seeds2 tbsp vegetable oil6 piece spring onions (cleaned and chopped)4 piece pak choi (or…

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Read more about the article Steamed Bao Buns with BBQ Pork and Pickle

Steamed Bao Buns with BBQ Pork and Pickle

Known as Char Siu Bao, these are one of my favourite treats.... Soft fluffy buns, melt in the mouth pork, and the crunchy pickled vegetables, everything goes together perfectly. There's quite a lot of effort involved, but trust us, it's worth it. And you can always look to make Chinese BBQ pork in the week with enough left over to make these as a weekend treat. Steamed Bao buns with BBQ Pork and Pickle Fluffy steamed buns filled with rich and steaky BBQ pork and a pickled vegetable salad Stand mixer with dough hookBowlsroasting dishRolling PinPastry BrushGreaseproof paper cut into 16x9cm squaresSteamers. Any type will do, including the traditional Asian bamboo ones, but you'll really need two. 800 g pork belly slices…

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Read more about the article Stir Fry Udon Noodles with Char Siu Pork

Stir Fry Udon Noodles with Char Siu Pork

Sometimes nothing hits the spot like a meaty stir fry. Lashings of flavour, quick and easy to cook, and far healthier than most takeaway meals. This version uses thick udon noodles for more bite, especially tasty in the wholewheat versions. Char siu pork is such a fantastic dish, and far easier to replicate at home than more people realise. Although often served in buns or as part of a rice dish, it makes a great add to a stir fry. Stir Fry Udon Noodles with Char Siu Pork Thick noodles, fresh vegetables and succulent pork belly in a tasty hoi sin sauce 700 g pork belly (remove the skin but keep the fat)3 star anise2 tsp Chinese five spice powder4 cloves garlic60…

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