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< PreviousMushroom sloppy joes Mixed mushroom espetada Peri peri prego oyster mushroom rolls Mushroom koftas 80 pg78-81_Mad about mushrooms_Jan_Feb_2023.indd 8012/21/2022 1:15:12 PMPL ANT PO WER R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m MUSHROOM SLOPPY JOES Serve these sloppy joes with your favourite SpinneysFOOD frozen fries. Prep time: 20 minutes Cook time: 35 minutes Serves: 4 1 red onion 800g SpinneysFOOD Portobello or Button D+ Mushrooms 2 garlic cloves 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp tomato purée 330ml Drynks Unlimited Smashed Pale or vegetable stock 100g walnuts 2 tbsp Worcestershire sauce 2 tbsp chipotle in adobo 2 tsp smoked paprika 1 tsp SpinneysFOOD Fine Sea Salt To serve 4 SpinneysFOOD Malted Burger Buns 5 large pickles 1 Finely dice the red onion and mushrooms. Crush the garlic. 2 Heat the oil in a large non-stick pan over a medium-high heat. Add the onion to the pan and sauté until golden and tender, approx. 10 minutes. Add the mushrooms and cook until all the liquid has evaporated, approx. 10 minutes. Lower the heat and add the crushed garlic and cook for a further 5 minutes. Add the tomato paste to the mushrooms along with the smashed pale, or vegetable stock, while stirring. 3 Roughly chop the walnuts and add to the pan along with the Worcestershire sauce, chipotle, paprika and salt. Cook for another 5 minutes then remove from the heat. 4 Halve the buns and toast on either side. Slice the pickles. 5 Top the bottom halves of the buns with the mushroom mixture. Add the sliced pickles. Replace the top halves of the buns and serve. MIXED MUSHROOM ESPETADA Prep time: 10 minutes (plus marination time) Cook time: 20 minutes Serves: 4 1½kg mixed mushrooms 8-10 Padron peppers For the marinade 4 tbsp red grape vinegar ½ tsp SpinneysFOOD Black Peppercorns 8 fresh bay leaves 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil ½ tsp SpinneysFOOD Fine Sea Salt in a medium cast-iron pan over a medium-high heat. 4 Add the whole cherry tomatoes along with the sugar and salt. Cook for 10 minutes or until caramelised and jammy. Remove the tomatoes from the pan and set aside. 5 Remove the mushroom ‘steaks’ from the marinade and fry them in the same pan until caramelised and tender, approx. 10 minutes. 6 Halve and toast the Portuguese rolls. Finely slice the onion and rinse the watercress. 7 To assemble, spread a little perinaise over the toasted buns, top with the watercress, mushroom ‘steaks’, blistered cherry tomatoes and red onion. 8 Serve immediately. MUSHROOM KOFTAS Instead of shaping the mushroom mixture onto skewers, it can also be rolled into even-sized balls and baked as instructed. Prep time: 30 minutes Cook time: 1 hour Serves: 4 200g ﬁ rm tofu 1 leek 1 garlic clove 200g white button mushrooms 2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp smoked paprika ½ tsp SpinneysFOOD Fine Cumin ½ tsp SpinneysFOOD Fine Coriander ½ tsp ground cardamom 1tsp SpinneysFOOD Fine Sea Salt 2-3 tbsp breadcrumbs To serve 200g SpinneysFOOD Hummus Handful of SpinneysFOOD Fresh Parsley 1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 2 Grate the tofu. Finely slice the leek. Crush the garlic. Dice the mushrooms. 3 Heat 1 teaspoon of oil in a medium-sized, non-stick frying pan. Add the tofu to the pan and sauté for 5-6 minutes. Remove from the heat and place in a blender. 4 Heat the rest of the oil in the same pan. Add the leek and sauté until golden, approx. 5 minutes. Add in the garlic, mushrooms, spices and salt. Sauté for a further 5 minutes, or until most of the liquid has evaporated. 5 Place all the ingredients in the blender along with the tofu and breadcrumbs. Blitz until smooth. 6 Shape the mixture onto eight skewers and place them on the baking tray. 7 Using a pastry brush, gently brush the koftas with plenty of olive oil. Bake for approx. 30 minutes or until fi rm and crispy. 8 Serve with the hummus and chopped parsley. To serve Handful of SpinneysFOOD Fresh Parsley 1 lime 1 Quarter some of the larger mushrooms and keep the smaller ones whole. 2 Place the vinegar, peppercorns, bay leaves, olive oil and salt in a blender. Blitz until smooth. Pour the marinade into a bowl. 3 Place the mushrooms and Padron peppers in the marinade and set aside for at least 4 hours or overnight. 4 Place a griddle pan over a high heat. 5 Thread the mushrooms and peppers onto metal skewers. Place on the grill for 5-8 minutes, until charred and tender. 6 Roughly chop the parsley and quarter the lime. 7 Serve the espetada sprinkled with the parsley and lime wedges on the side. PERI PERI PREGO OYSTER MUSHROOM ROLLS King Oyster mushrooms have a meat-like texture and ﬂ avour, making them an ideal replacement for steak. Prep time: 20 minutes (plus marination time) Cook time: 25 minutes Serves: 4 For the marinade 3 tbsp Nando’s Mild Peri-Peri Sauce 1 tsp tomato paste 2 tbsp water 1 tsp smoked paprika ½ lemon 1 garlic clove 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp soft brown sugar 1 tsp SpinneysFOOD Fine Sea Salt 4 king oyster mushrooms For the blistered tomatoes 2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 150g SpinneysFOOD Cherry Tomatoes 2 tsp brown sugar ½ tsp SpinneysFOOD Sea Salt Flakes To serve 4 Portuguese rolls 1 small red onion 50g watercress 50g Nando’s Perinaise 1 Combine all the ingredients for the marinade in a blender. Blitz until smooth. 2 Slice the mushrooms lengthways to form 2-3cm-thick ‘steaks’. Place the mushroom steaks in a single layer in a rectangular dish and cover with the marinade. Refrigerate covered for at least 30 minutes or up to 24 hours. 3 Heat the olive oil VEGAN VEGGIE VEGAN 81 pg78-81_Mad about mushrooms_Jan_Feb_2023.indd 8112/21/2022 1:15:18 PMPL ANT PO WER Future Farm shepherd’s pie with herby parsnip mash FUTURE FARM SHEPHERD’S PIE WITH HERBY PARSNIP MASH Prep time: 30 minutes Cook time: 1 hour Serves: 4-6 2 brown onions 2 medium carrots 3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 500g Future Farm Future Mince 2 tbsp tomato paste 1 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes 250ml vegetable or mushroom stock 1 SpinneysFOOD Bay Leaf 1 sprig SpinneysFOOD Fresh Thyme SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 450g potatoes 450g parsnips 210ml alternative milk 100g fresh or frozen peas 100g grated vegan cheese 1 Preheat the oven to 220°C, gas mark 7. 2 Finely slice the onions. Coarsely grate the carrots. 3 In a large saucepan, heat 1 tablespoon of the oil. Sauté the plant-based mince until golden and caramelised. Add the onions, carrots and tomato paste and sauté for 5 minutes. Add the tomatoes, stock, bay leaf, thyme and seasoning. Allow to simmer for 20 minutes. 4 Meanwhile, peel and chop the potatoes and parsnips. Boil them in salted water until very soft. Drain and mash the potatoes and parsnips together, then add the remaining olive oil and milk. Season to taste. 5 Add the peas to the mince. 6 Place the mince mixture into a 20cm casserole dish. Spread the mashed potatoes and parsnips on top. Sprinkle with the cheese. 7 Place in the oven for 20 minutes or until golden and bubbling. THE WAY FORWARD Plant-based, GMO-free and delicious, Future Farm’s burger patties, meatballs, mince and sausages are great for veggie versions of spaghetti and meatballs, burgers and more R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m TOP TIP! For an extra crispy topping, ruffle the mash with a fork before baking. VEGAN 82 pg82-84_Future Farm Advertorial_Jan_Feb_2023.indd 8212/21/2022 1:16:41 PMPL ANT PO WER 83 Future Farm harissa burgers with crispy carrot fries Spaghetti and Future Farm Meatball traybake with pesto brush with the olive oil and toast them in the pan. Set aside. 7 Assemble the burgers by spreading 1 tablespoon of the yoghurt-feta mixture on the base of each bun, then top with baby spinach, two patties, another tablespoon of the yoghurt-feta mixture and fi nish off with the crispy carrots. Replace the tops of each bun. 8 Serve immediately. SPAGHETTI AND FUTURE FARM MEATBALL TRAYBAKE WITH PESTO Prep time: 20 minutes Cook time: 1 hour Serves: 4 For the traybake 1 large leek 2 garlic cloves 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 275g Future Farm Future Meatballs 700g SpinneysFOOD Organic Italian Tomato Passata 700ml SpinneysFOOD Bottled Drinking Water ¼ tsp bicarbonate of soda 1 fresh bay leaf 250g SpinneysFOOD Spaghetti 100g vegan mozzarella cheese For the kale pesto 75g kale 75g SpinneysFOOD Fresh Basil 1 garlic clove 10g pine nuts or almonds 100ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 lemon To serve Handful of SpinneysFOOD Fresh Basil ½ tsp SpinneysFOOD Black Pepper, freshly ground 1 Preheat the oven to 180°C, gas mark 4. 2 Finely chop the leek. Crush the garlic. 3 Heat 1 tablespoon of oil in a frying pan placed over a medium heat. Sauté the meatballs until golden. Set aside. 4 Combine 1 tablespoon of oil, leek and garlic in a medium-sized saucepan and sauté for 5 minutes, until the leek is soft. Pour in the passata, water and bicarbonate of soda. Add the bay leaf and stir to combine. Bring to a gentle simmer. 5 Arrange the spaghetti in an even layer in the base of a 30cm x 25cm oven-proof dish. Drizzle 1 tablespoon of oil over the top and toss well to coat the spaghetti strands. Pour the hot tomato sauce over the spaghetti. Using tongs, stir the sauce through the spaghetti. Arrange the meatballs on top of the spaghetti mixture. 6 Cover tightly with foil, so no steam can escape, and bake for 30 minutes. 7 Slice the mozzarella into rounds. 8 Once the spaghetti is al dente, remove the foil and top with the mozzarella. Increase the oven temperature to 200°C, gas mark 6, and bake, uncovered, for 10 minutes, or until the cheese is melted and golden. 9 To make the pesto, place all the ingredients in a food processor and pulse until roughly chopped and combined. 10 Serve the spaghetti topped with a drizzle of pesto, fresh basil and black pepper. FUTURE FARM HARISSA BURGERS WITH CRISPY CARROT FRIES Prep time: 20 minutes Cook time: 30 minutes Serves: 4 For the crispy carrot fries 500g carrots 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp SpinneysFOOD Fine Sea Salt For the burgers 100g SpinneysFOOD Feta 160g yoghurt 4 tbsp harissa paste 8 x Future Farm Future Burger Plant-Based Patties 4 SpinneysFOOD Malted Burger Buns 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil To serve 50g SpinneysFOOD Organic Baby Spinach 2 tbsp Sriracha or hot sauce of choice 1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with parchment paper. 2 Peel and thinly shred the carrots. Combine the oil and salt in a large bowl and toss the carrots in the mixture. Arrange on the baking sheet. Place in the oven and roast until golden and crispy, approx. 10 minutes. 3 Crumble the feta into a small bowl and add the yoghurt and combine. Refrigerate until needed. 4 Preheat a large non-stick pan until smoking hot. 5 Working in batches, add 1-2 teaspoons of the harissa paste to the pan and place 2 or 3 patties over the paste. Cook the patties for 3 minutes then turn and cook on the other side. Repeat with the remaining patties. 6 Slice the buns in half, TOP TIP! Adding a pinch of bicarbonate of soda to the tomato sauce removes the acidity without needing to add sugar. VEGAN COOK’S NOTE To get the carrots extra crispy, fry them in a pot of oil, heated to 180 °C, for approx. 5 minutes, or until caramelised. VEGGIE 83 pg82-84_Future Farm Advertorial_Jan_Feb_2023.indd 8312/21/2022 1:43:06 PMFUTURE FARM VEGAN SAUSAGE BREAKFAST BAKE Prep time: 20 minutes Cook time: 1 hour Serves: 4-6 For the bake 1 small red onion 1 ripe tomato 50g oyster mushrooms Handful of mixed SpinneysFOOD Fresh Herbs 2 tbsp SpinneysFOOD Pure Sunﬂ ower Oil 65g SpinneysFOOD Self-Raising Flour 50g chickpea ﬂ our ½ tsp baking powder ½ tsp SpinneysFOOD Fine Sea Salt 100ml alternative milk (soya, oat, almond) 100ml SpinneysFOOD Bottled Drinking Water 6 Future Farm Future Sausages For the onion gravy 1 small red onion 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 250ml vegetable stock 1 tbsp SpinneysFOOD Tomato Ketchup 1 tsp dark soya sauce 1 tsp Marmite 1 tsp corn ﬂ our 1 tbsp water SpinneysFOOD Black Pepper, freshly ground To serve Handful of mixed SpinneysFOOD Fresh Herbs 1 Preheat the oven to 200°C, gas mark 6. 2 Finely slice the red onion. Slice the tomato into rounds. Separate the oyster mushrooms. Finely chop the fresh herbs. 3 In a 20cm oven-proof frying pan, heat the oil and add the onion, tomato and mushrooms. Season with salt and place in the oven to roast for approx. 10-15 minutes, or until the onion is tender. 4 Meanwhile, mix the fl ours, baking powder and salt in a bowl. Make a well in the centre. Whisk together the milk and water in a separate jug and then add to the dry ingredients. Whisk until smooth. Stir the chopped herbs into the batter. Allow to rest for at least 15 minutes. 5 Remove the pan from the oven and take the vegetables out of the pan and set aside. Place the sausages in the pan and place in the oven for 5-10 minutes, or until slightly golden. Remove the pan from the oven and pour in the batter, ensuring the sausages are not fully covered. Arrange the onion, tomato and mushrooms over the batter. Return to the oven and bake for 30 minutes, or until the batter is risen and golden brown. 6 Meanwhile, prepare the onion gravy. Finely slice the onion. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soya sauce and Marmite. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the corn fl our with the water in a small bowl until smooth. Stir the mixture into the pan. Simmer for 1-2 minutes until the sauce has thickened, stirring throughout. Generously season with freshly ground black pepper. 7 Serve the breakfast bake with the hot onion gravy and some fresh herbs. Future Farm Future Sausage Future Farm Future Meatball Future Farm Future Mince Future Farm Future Burger Future Farm Future Chick’n Find a variety of Future Farm products in stores. Future Farm vegan sausage breakfast bake COOK’S NOTE This can be served as a light lunch, or a delicious dinner. VEGAN 84 pg82-84_Future Farm Advertorial_Jan_Feb_2023.indd 8412/21/2022 1:16:45 PM8585 Let’s celebrate Create special meals for Chinese New Year and Valentine’s Day 85 pg85_lets celebrate OPENER_Jan_Feb_2023.indd 8512/21/2022 1:17:10 PMLET’S CELEBRATELLLLLLLL EEEEEEEELLLLLLEEEELLLLLELEEEEELLLL ELLLEEEELLELEEEEL EELELLEL EEEELL EEEEELL EEELLLEEEEELLEEELL EEL EEEELLLLL EELL EEEEELLLL ELLL EEELL EEEEEEEEL EEEEEL ELL EE T’T’T’TT’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’T’TTT’T’T’TTTTTTT’T’T’TT’TTTTTTTTT’T’T’T’TTTTT’T’TTT’TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS CECECCCCCCCCECECEECECECECECECECECECECCC ECEECECECCCCEEECCCECECECCCECECECECECCECEECCEECECECECCCC ECECCECCCCCECECCECECECCECCCCCEEECCC LELELLELELELLL ELELELELELELELEEEELLEEEELLL EEL EL ELL ELLLLL EEE BBBBBBBBBBBBBBBBBRBRBRRRRRRRRRRRRBRRBRBRBRRBRBRRBRBBBBBBBBBBBBRRRRRRRBRBRBRBRRRBRBBBBBBBBBRBRB RRRRRRBRRBBBBBBB RRRRBRRRBRBBBBBBRRRBB RRBBBBBB RRBBB RRBBBB RRRRRRRBRBBBBB RRRBBBB RBB RRRRBBBBBBB RRRRRBB RB RRBBB RBBBBBB RRBBBB RR AAAAAAATATAATATATATATTAAAAAATAAAA TAAAAAATTAAAATAAAATAATAATAAAATAAAAATTTAAAAA TAAATTAAAA TATAAAAAAATATAATA TAAAATATAAA TAAAATATTAAAATAAATTATAAAATTAAAAAAAAA TA TTAAATAAAA EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE Lucky dip Chinese New Year on 22 January is a time for sharing blessings and feasting on dishes symbolic of wealth, good fortune and longevity such as dumplings, spring rolls and noodles Turnip cakes 86 pg86-89_Chinese New Year_Jan_Feb_2023.indd 8612/21/2022 1:18:06 PMLET’S CELEBRA TE 87 TURNIP CAKES To give these cakes a sesame crust, press one side of each cake into sesame seeds. Heat a wok with a little oil and fry the cakes until golden and crispy on both sides. Prep time: 20 minutes Cook time: 1 hour Makes: 8 600g daikon radish 1 tbsp dried shrimp 3 dried shiitake mushrooms 1 Chinese sausage, or vegan sausage of choice 1 SpinneysFOOD Spring Onion 250ml SpinneysFOOD Bottled Drinking Water 1 tbsp SpinneysFOOD Pure Sunﬂ ower Oil, plus extra for greasing and frying 130g rice ﬂ our 1 tbsp corn ﬂ our ½ tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Fine Grain White Sugar ¼ tsp SpinneysFOOD Fine White Pepper To serve 1 SpinneysFOOD Spring Onion 1 red chilli 1 Coarsely grate the daikon. Soak the dried shrimp in water until soft then roughly chop. Soak the mushrooms in hot water then fi nely chop. Dice the sausage. Finely chop the spring onion. 2 Add the daikon and water to a wok and bring to a boil. Simmer for 10 minutes or until softened. Place the cooked daikon in a bowl and allow to cool. 3 Drain any liquid left in the pan into a 250ml measuring cup. Top up with enough water to get 250ml of liquid. Add to the bowl with the daikon. 4 Place a wok over a high heat. Add the oil and fry the shrimp, mushrooms and sausage until softened then stir in the spring onion. Allow to cool. 5 In a large bowl, combine the daikon, shrimp mixture, rice fl our, corn fl our, salt, sugar and white pepper. Allow to stand for 30 minutes. 6 Grease a non-stick loaf pan. Pour the batter into the pan. Prepare a steamer with plenty of water and place the pan into the steamer. Steam for 50 minutes or until tacky to the touch. Remove from the heat and cool for 30 minutes before turning out onto a fl at surface. Slice into squares. Heat a non-stick frying pan and fry the turnip cakes until golden brown on both sides. 7 Chop the spring onion and red chilli. 8 Serve the cakes sprinkled with spring onions and red chilli. HAKKA AUBERGINE For a more authentic Hakka aubergine, sauté with Thai basil before serving. Prep time: 15 minutes Cook time: 40 minutes Serves: 4 For the sauce 125ml hoisin sauce 125ml soya sauce 75ml SpinneysFOOD Bottled Drinking Water 2 tbsp rice vinegar 1 tsp black vinegar 1 tsp SpinneysFOOD Fine Grain White Sugar 1 tbsp corn ﬂ our For the aubergine 1.3kg aubergines 125ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tsp SpinneysFOOD Fine Sea Salt 1 tsp SpinneysFOOD Black Pepper, freshly ground 125ml SpinneysFOOD Bottled Drinking Water 1 red chilli To serve 200g steamed SpinneysFOOD Long-Grain Basmati Rice Handful of SpinneysFOOD Fresh Coriander 1 To make the Hakka sauce, place a medium- sized saucepan over a medium-high heat. Whisk in the hoisin sauce, soya sauce, 3 tablespoons of water, rice vinegar, black vinegar and sugar. Bring to a boil over a medium-high heat. 2 In a small bowl, whisk together the corn fl our and the remaining 2 tablespoons of water until the mixture forms a smooth paste. Whisk the paste into the saucepan. Simmer, while whisking, until it is shiny and coats the back of a spoon, approx. 1-2 minutes. 3 Preheat the oven to 180°C, gas mark 4. Place a rack in the centre of the oven. 4 Cube the aubergines into 2cm chunks and place in a large bowl. 5 In a separate bowl, whisk together the olive oil, salt, black pepper and water. Pour the mixture over the aubergine cubes and toss to coat. 6 Transfer the aubergine to a large baking dish or a rimmed baking tray and roast for approx. 15-20 minutes. When ready the aubergine should be very soft. Remove from the oven and set aside. 7 Heat a large wok or cast-iron pan over a high heat. 8 Add the aubergine and fry for 1 minute before adding in the sauce. Finely chop the chilli and add to the pan. Toss until the aubergine is well coated, approx. 5 minutes. 9 Serve with the rice and roughly torn coriander. BRAISED BEEF AND SHIITAKE DUMPLINGS WITH SICHUAN CHILLI OIL Make a double or triple batch and freeze in resealable bags for a quick and easy meal. Prep time: 35 minutes Cook time: 3 hours 30 minutes Makes: 30 For the braised beef dumplings 1 long red chilli 3 garlic cloves 5cm piece fresh ginger 1 tbsp peanut oil 500g SpinneysFOOD Angus Beef Short Ribs 100g shiitake mushrooms 1 tbsp soya sauce 1 tbsp Chinese black vinegar 2 tbsp oyster sauce 1 star anise 2 tbsp SpinneysFOOD Organic Natural Honey 250ml beef or chicken stock 30g SpinneysFOOD Fresh Coriander leaves 30 store-bought wonton wrappers 4 tbsp water For the Sichuan chilli oil 1 tbsp Sichuan pepper 4 tbsp chilli oil 4 tbsp black vinegar 2 tbsp soya sauce 5g ginger For frying 180ml SpinneysFOOD Pure Sunﬂ ower Oil 250ml SpinneysFOOD Bottled Drinking Water 1 Preheat the oven to 150°C, gas mark 2. 2 Finely chop the chilli, crush the garlic cloves and grate the ginger. 3 Heat the oil in a medium pot over a high heat. 4 Add the short ribs and fry until caramelised. Add in the mushrooms, chilli, garlic and ginger. Sauté for 2 minutes. Stir in the soya sauce, vinegar, oyster sauce, star anise, honey and stock. Cook for a further 2 minutes. Place the pot, with the lid on, in the oven for approx. 2-3 hours, or until the meat falls off the bone. 5 Cool slightly before removing the bones and shredding the meat. 6 Chop the coriander and add it to the pot. 7 Dust a clean work surface with rice fl our. Working with one wonton wrapper at a time, brush the edges with water. Place 2 teaspoons of the fi lling in the centre of the wrapper and bring all four corners to the centre to form a pyramid shape then pinch to seal. Cover with a damp tea towel and set aside. 8 Toast the Sichuan peppercorns in a small pan over a medium heat for approx. 3 minutes, or until fragrant and they begin to pop. Grind the peppercorns to a powder in a spice grinder or pestle and mortar. 9 In a small bowl, combine the ground peppercorns, chilli oil, vinegar, soya sauce and grate in the ginger. 10 Heat a large pan with a tight-fi tting lid over a medium-high heat. Add 2 tablespoons of the oil. 11 Evenly place the dumplings in the pan and lower the heat. Cook without moving the pan until the bottom of the dumplings are golden and crisp, approx. 3 minutes. Fill the pan halfway with water and cover with the lid. Allow to steam for 5 minutes or until the water has evaporated, keep an eye on the bottom of the dumplings and lower the heat, if necessary, to prevent them from burning. Remove the lid from the pan and increase the heat to medium high to crisp up the bottoms, approx. 2 minutes. Remove from the pan and repeat the process with the remaining dumplings. 12 Serve with the chilli oil or your favourite dipping sauce. VEGGIE 87 pg86-89_Chinese New Year_Jan_Feb_2023.indd 8712/21/2022 1:18:07 PMBraised beef and shiitake dumplings with Sichuan chilli oil Dan dan noodle salad Sweet and sour ginger duck spring rolls Hakka aubergine 88 pg86-89_Chinese New Year_Jan_Feb_2023.indd 8812/21/2022 1:18:08 PMLET’S CELEBRA TE R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m SWEET AND SOUR GINGER DUCK SPRING ROLLS Prep time: 35 minutes Cook time: 1 hour 20 minutes Makes: 12 For the roast duck 1 whole duck 3 tbsp rice vinegar 1 tsp SpinneysFOOD Fine Sea Salt 5cm piece fresh ginger 1 SpinneysFOOD Spring Onion 1 SpinneysFOOD Cinnamon Stick 1 star anise For the fi lling 1 large leek 135g cabbage 2 tsp SpinneysFOOD Pure Sunﬂ ower Oil ½ tsp SpinneysFOOD Fine Sea Salt For the sweet and sour sauce 1 tsp corn ﬂ our 3 tsp SpinneysFOOD Demarara Sugar 2 tsp rice vinegar 2 tbsp soya sauce, plus extra for dipping 1 tbsp oyster sauce 1 tbsp hoisin sauce 1 tbsp sesame oil 5cm piece fresh ginger 24 spring roll wrappers 1 large SpinneysFOOD Free Range Egg 1 Preheat the oven to 200°C, gas mark 6. 2 Pat the duck dry then rub all over with the rice vinegar and sprinkle with salt. Slice the ginger and chop the spring onion. Stuff the duck cavity with the ginger, spring onion, cinnamon stick and star anise. 3 Place the duck on a wire rack in a roasting tray, breast-side up. Roast in the oven for 30 minutes before piercing the breast with a fork to allow the fat to render. Roast for a further 20 minutes. Remove from the oven and allow to cool. 4 Shred and fi nely dice the meat. 5 To make the fi lling, fi nely slice the leek and cabbage. Heat the oil in a large frying pan over a medium high heat. Sauté the leek and cabbage until softened and slightly caramelised. Season with the salt then add to the duck meat. 6 To make the sauce, whisk together the corn fl our, sugar, vinegar, soya sauce, oyster sauce, hoisin sauce, sesame oil and fi nely grated ginger in a small pot. Place over a low heat. Cook until thickened. 7 Pour the sauce over the shredded meat and vegetables and adjust the seasoning. 8 Lay a spring roll wrapper on a clean surface. Whisk the egg lightly. Brush the edges of the wrapper with the egg and layer 2 tablespoons of fi lling in the centre. Fold the ends of the wrapper inwards before rolling up. Seal the edge with more egg. Set aside and repeat until all the wrappers and fi lling has been used. 9 Heat a deep fryer with oil. Fry the spring rolls until golden and crisp. 10 Serve with the extra soya sauce for dipping. DAN DAN NOODLE SALAD Don’t skip the chilli oil. It adds a depth of ﬂ avour, instead of only heat, which makes this noodle salad extra delicious. Prep time: 15 minutes Cook time: 30 minutes Serves: 4 For the chilli oil 125ml SpinneysFOOD Pure Sunﬂ ower Oil 1 tbsp Sichuan peppercorns ½ SpinneysFOOD Cinnamon Stick 1 star anise 2 tbsp SpinneysFOOD Chilli Flakes For the chicken mince 2 tsp SpinneysFOOD Pure Sunﬂ ower Oil 225g chicken mince 1 tbsp sweet bean sauce or hoisin sauce 2 tsp soya sauce ½ tsp ﬁ ve spice powder 50g SpinneysFOOD Organic Pak Choi 30g SpinneysFOOD Organic Baby Spinach For the tahini chilli sauce 2 tbsp tahini 3 tbsp soya sauce 2 tsp SpinneysFOOD Fine Grain White Sugar ½ tsp ﬁ ve spice powder ½ tsp ground Sichuan peppercorns 125ml chilli oil 2 garlic cloves 4 tbsp cooking water from noodles To serve 450g medium egg noodles 2 SpinneysFOOD Spring Onions 1 Place a small pot over a medium heat. Add the oil, Sichuan peppercorns, cinnamon stick and star anise to the pot and slowly heat to 160°C, or until fragrant. Remove from the heat and allow to cool for 2 minutes before removing the whole spices. Stir in the chilli fl akes and set aside to cool completely. 2 To make the mince, heat the oil in a large non-stick frying pan over a medium heat. Add the chicken mince. Sauté until golden before adding in the rest of the ingredients. Cook until all the liquid has evaporated. Remove from the pan and place in a medium-sized bowl. 3 Combine all the ingredients for the tahini chilli sauce and adjust the seasoning, if needed. 4 Cook the noodles according to package instructions. Drain, reserving 4 tablespoons of the cooking water. 5 Add the cooking water, a teaspoon at a time, to the tahini chilli sauce to reach the desired consistency. 6 Divide the sauce between four bowls, top with the noodles and chicken mince. 7 Serve with fi nely sliced spring onions. Bart Sichaun Pepper Kikkoman Soya Sauce Safari Rice Vinegar Lee Kum Kee Hoisin Sauce Switz Spring Roll Sheets Prepare your menu for Chinese New Year with these essentials. 89 pg86-89_Chinese New Year_Jan_Feb_2023.indd 8912/21/2022 1:18:13 PMNext >