Dinner Party Dining - Course Two - Into the Wolves' Den
The start of an exciting new Cookery course at Kirklees College under the tutelage of a new chef - David Wolves-Den.
As I shall name him.
Typically for the first class in these series all the ingredients were provided by the College. Thanks tax payers.
Oh wait, that's me!
As I shall name him.
Typically for the first class in these series all the ingredients were provided by the College. Thanks tax payers.
Oh wait, that's me!
menu
Chinese-Style Food
Crispy Chinese-Style Chicken with Sticky Sauce
Crispy Chinese-Style Chicken with Sticky Sauce
Tasty chicken in the style of Chinese.
Egg Fried Rice
So-called due to it being rice, fried, with egg.
Spring Rolls
Deep-fried vegetable Pick-n-Mix!
Crispy Chinese Style Chicken
oriental main fowl
Well, I have to say I'm somewhat disappointed to discover this is an un-acknowledged wholesale plagiarism of
Nicky Corbishley's recipe for
Crispy Sesame Chicken with a Sticky Asian Sauce
over at Kitchen Sanctuary,
who would then be the I referred to in the instructions below.
The original recipe included 1 tablespoon of sesame oil in the sauce (which is a nice addition), and 3 tablespoons of ketchup (which is not).
The original recipe included 1 tablespoon of sesame oil in the sauce (which is a nice addition), and 3 tablespoons of ketchup (which is not).
Serves 4
Ingredients
- 5 tblsps vegetable oil
- 2 eggs, lightly beaten
- 3 tblsps cornflour/cornstarch
- 10 tblsp plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 chicken breast fillets, chopped into bite-sized chunks
For the sauce:- 2 cloves garlic, peeled and minced
- 2 tblsp Chinese rice vinegar - white wine vinegar will work too
- 2 tblsps honey
- 2 tblsps sweet chilli sauce - use more or less depending on the brand and how spicy you like it
- 2 tblsps brown sugar
- 4 tblsps soy sauce
To Serve:- 2 tblsps sesame seeds
- small bunch spring onions/scallions - chopped
Heat the oil in a wok or a large frying pan until very hot.
Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornflour, then dip in the egg (make sure all the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Finish off the dish by turning off the heat and divide between four bowls. Serve with fried rice and top with sesame seeds and spring onions.
I'm pretty sure we used the commercial deep-fat fryers in the college kitchen.
Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornflour, then dip in the egg (make sure all the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Finish off the dish by turning off the heat and divide between four bowls. Serve with fried rice and top with sesame seeds and spring onions.
Well, its a perfectly serviceable stolen recipe!
Egg Fried Rice
staple oriental veg
Serves 2Ingredients
- 100g long grain rice
- 2 eggs
- 1 tblsp soy sauce
- 2 tblsps sesame seeds
- small bunch spring onions/scallions - chopped
Put the rice in a pot with twice its volume of boiling water. Season.
Bring to the boil and simmer until the rice dries off and craters form in the surface.
Cover and set on the edge of the hob or over a very low heat until the rice grains are cooked through.
Beat the eggs together. Add vegetable oil to a pan or wok, add beaten eggs and scramble, around 1 minute, add rice and heat through, finish with soy and spring onions.
Beat the eggs together. Add vegetable oil to a pan or wok, add beaten eggs and scramble, around 1 minute, add rice and heat through, finish with soy and spring onions.
I'm pretty sure we had some frozen peas in there too?
Add them before the spring onions and let them come up to temperature with the rice.
Add them before the spring onions and let them come up to temperature with the rice.
Spring Rolls
snack oriental veg
So I think we just used random vegetables to fill our spring rolls. You don't want them to be too soggy, so don't overdo the bean sprouts.
Keep your opened filo pastry wrapped in clingfilm or a damp towel until needed - it will dry out in a heartbeat and become completely inflexible.
We also made a dipping sauce from mixing Chinese rice wine vinegar, soy sauce, and possibly some chilli.
Keep your opened filo pastry wrapped in clingfilm or a damp towel until needed - it will dry out in a heartbeat and become completely inflexible.
We also made a dipping sauce from mixing Chinese rice wine vinegar, soy sauce, and possibly some chilli.
Ingredients
- filo pastry squares
- oil for deep-frying
Optional Filling:- garlic, minced
- ginger, shredded
- carrot, shredded
- green cabbage, shredded
- mushrooms, sliced
- bean sprouts
- spring onion, sliced
- coriander leaves
Heat oil in a deep-fryer to 170-180°C.
Place a filo pastry square (or two together) in front of you in a diamond configuration.
Make a pile of selected vegetables towards the closest corner.
Roll that corner up, fold in the sides, then roll up completely.
Seal the flap with a little water.
Deep-fry until golden.
Drain on kitchen roll.
Place a filo pastry square (or two together) in front of you in a diamond configuration.
Make a pile of selected vegetables towards the closest corner.
Roll that corner up, fold in the sides, then roll up completely.
Seal the flap with a little water.
Deep-fry until golden.
Drain on kitchen roll.
A little bit bland.
I think it might have been better to fry the ingredients up then add soy sauce/oyster sauce/rice wine vinegar and cornflour to make a sticky (but dry!) filling mixture.
I think it might have been better to fry the ingredients up then add soy sauce/oyster sauce/rice wine vinegar and cornflour to make a sticky (but dry!) filling mixture.