Category: Recipes


Kipp likes jam but not as much as features

Posted by Michael on August 22nd, 2010 — 7:19pm

Continuing the River Cottage theme of my time living in Cresswell Grove, here is some of the produce I arrived back to today.

Manchester 22nd August 2010 Manchester 22nd August 2010

Cresswell Grove Cheeky Blackberrry & Raspberry Combo Jam:

  • 2:1 ratio of fruit:sugar. However, remember to try your fruits! If they are a little tart or not as sweet (likely if it late in season) it may be a good idea to add a little more sugar.
  • If you can get your hands on jam sugar all the better.
  • Add the sugar and fruit to the pan and melt down until boiling. Boil profusely for 10 minutes or so (like caramel it is easy to burn so be vigilant). To test whether it is ready for jarring up skim off a bit and dollop onto a plate. If it forms a wrinkly surface you’re in jam city.
  • Pour into jars sterilized in a hot oven or boiling water.
  • Boom.

Manchester 22nd August 2010

1 comment » | Food, Recipes, Travel

Best Stir-fry Ever

Posted by Philip on May 7th, 2009 — 3:23pm

Serves 2

15-20: King prawns
1: small packet: Cashew nuts
5 sticks: diced: Celery
2: peeled: diced: medium: Carrots
1: diced: medium: Onion
1/2 inch: peeled: grated: Ginger
1 clove: finely chopped: Garlic
1/2 tsp: Sugar
Light soy sauce to taste

1. Parboil the carrots for 2 minutes.
2. Heat a hot wok (very hot) then add oil.
3. Stir-fry the prawns first then add the garlic, ginger and onions.
4. After a few minutes add the carrots, celery, sugar, light soy sauce and stir-fry until everything is al dente.
5. Right at the end, add the cashew nuts and stir-fry for another 30 seconds.

This is so easy and so different from the typical stir-fry and definitely my favourite. I like to add a a splash of white wine or dry sherry after step 3. What makes this so special are the 1cmx1cmx1cm cubes of veg and the moon-shaped prawns and cashews. What a beauty. Serve with boiled rice, naturally.

2 comments » | Food, Recipes

Coconut Jelly

Posted by Philip on December 7th, 2008 — 11:59pm

Enough for 6 portions

400ml: Coconut milk
400ml: Water
125g: Sugar
125g: Creamed coconut
Gelatine powder

Jelly moulds

1. Heat the coconut milk and water in a pan until boiling.
2. Turn the heat down then dissolve the sugar and creamed coconut into it. Simmer but don’t boil.
3. Sprinkle on the gelatine powder and stir. The amount you use will depend on the type and brand, so just follow the instructions on the packet.
4. Simmer for 10 minutes.
5. The container(s) you are using to set the jelly should have been left in the fridge beforehand. Take them out now and pour in the liquid. Let them set in the fridge.

The jelly sets in two contrasting layers which gives it a cool and effortless effect! It’s great served with honeydew melon.

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Cantonese Style Marinated Duck Breast with Steamed Pak Choi

Posted by Philip on December 7th, 2008 — 11:45pm

Serves 2

2: Duck breasts (skin on)
1 tsp: Chinese five spice
1 tsp: Sesame oil
1 tbsp: Light soy sauce
1 tbsp: Dark soy sauce
3 tbsp: Water
2 inches: peeled: grated: Ginger
1 clove: finely chopped: Garlic
2 tbsp: Brown sugar
Juice of 1/2 a lime
Zest of 1/2 a lime

washed: Pak choi

For the duck:
1. Cut 4 superficial slits across the skin of the duck, just deep enough to go through the layer of fat. (It’s easier to do this if the duck has just been in the fridge and the fat has hardened.)
2. Chuck everything (except the pak choi) into a big bowl, cover with cling film and let the duck marinate in the juice overnight.
3. When it’s time to cook, rub any bits of ginger and garlic off the flesh so that it doesn’t burn on cooking.
4. Sear the breasts on a hot pan with oil for a minute on each side to seal the flavour.
5. Transfer the breasts into a grill and grill them at a high heat for 7 minutes on each side.
6. Take the breasts out, leave them to rest for 2 minutes and carve.

For the pak choi:
1. Separate the pak choi into separate stalks.
2. Steam or blanch them until they are just cooked.

The duck should be pink all the way through and the pak choi should be cooked but still crunchy. Serve with boiled rice. It’s also nice to make up more of the marinade and heat it up to use as a sauce (but you’ll need to add a bit more water this time).

3 comments » | Food, Recipes

Shiitake Mushroom Spring Rolls

Posted by Philip on December 7th, 2008 — 2:34am


Makes 10-20 spring rolls, depending on what size you want.

Square spring roll wrappers (keep them under a damp cloth so they don’t dry out!)
A small bowl of corn flour in water (for the “glue”)

A shit load of vegetable oil (definitely not olive oil!)

6: finely chopped: Shiitake mushrooms
a handful: Beansprouts
1/2: finely grated: White cabbage
1: finely grated: Carrot
1 inch: grated: Ginger
1 clove: finely chopped: Garlic
1 tbsp: Oyster sauce
1 tbsp: Light soy sauce
1 tsp: Sesame oil

1. Mix everything together in a large bowl (except the wrappers and corn flour) to make the filling.
2. Lay one wrapper in front of you so that one of the corners is pointing at you.
3. Spoon on the filling and form a cylinder with it about a third of the way up from the corner that’s pointing at you.
4. Roll up the wrapper tightly until you reach half way.
5. Rub some of the corn flour / water mixture onto the corners pointing left and right and fold them neatly in onto the body of the spring roll.
6. Tightly roll the rest of it up, not forgetting to rub some more corn flour / water onto the remaining corner.

Remember you are rolling from the bottom corner to the top corner!

Deep frying:
1. Pour oil into a large wok or pot, enough to completely submerge a spring roll.
2. The oil is hot enough when a cube of bread thrown in turns golden brown in 15 seconds. Any more it is not hot enough. Any less it is too hot.
3. Lower the spring rolls in, a few at a time and cook until they are golden brown. This should only be a couple of minutes.

You can substitute the shiitake mushrooms for whatever you think would work – diced pork, chicken, duck, prawns, normal mushrooms?? Dip them in sweet chilli sauce or black rice vinegar.

3 comments » | Food, Recipes

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