Posts Tagged ‘Stir Fry’

The Winning Recipe

Tuesday, November 24th, 2009

Chilli Citrus Stir Fry with Rice

(Serves 4-6)

Ingredients- 2-3 Chicken Breasts

1 pack of Mangetout

1 pack of beansprouts

1 Yellow pepper

1 small-medium red onion

2 large carrots

1 lemon

1 lime

2 chillies (1 red, 1 green for colour variation)

Ginger powder

Black Pepper (Seasoning)

500g long grain rice

Cooking oil

1. Veg prep- Remove the stalk and middle from the pepper and cut the rest into even strips

Slice the carrot into even strips again (thinner pieces will cook faster)

Remove first few layers of onion and then chop the rest into small pieces

Remove the stalk and middle from the chillis and cut into tiny pieces

Roll the lemon and lime in the palm of your hands to release the juices, and then cut into halfs

2. Pour rice into a sieve and rinse with cold water, then leave to stand

Fill a large suacepan with cold water and add pinch or two of salt

Add the rice to this and leave to come to the boil

3. Rinse a wok/ large frying pan with cold water, then put on heat.

Add cooking oil after a minute or two

4. Remove any fat and nasties from the chicken and cut into cubes or strips

5. Put the chicken into the wok and keep moving it around the pan so that it cooks evenly

6. After a few minutes add the onion, chilli, ginger powder, black pepper and squeeze the juice of one half of the lemon and lime over the chicken. Continue to stir fry.

7. If the rice is now boiling, bring to a simmer, cover with a lid and cook for 10-12 minutes (may be longer depending on the rice you use, check packet instructions)

8. Once the chicken and onion is starting to turn golden brownish (cut the largest piece in half and check that it is white coloured inside), add the yellow pepper, carrots and mangetout

Add a drizzle more oil and half a cup of water, plus slightly more seasoning (ginger and black pepper)

Stir fry for a few minutes, continuously moving the ingredients around.

9. Once the vegetables are cooked (they should be hot but firmish) and the chicken looks golden brown, add the beansprouts and thouroughly mix the ingredients round for another few minutes.

10. Turn off the heat for the stir fry but leave it where it is.

Take the rice off the heat and drain it. Leave to stand for a couple of minutes.

Add the remaining juice from the lemon and lime (if there is any left over drizzle it over the stir fry)

Carefully stir in the juice and then fluff up the rice with a fork.

11. Serve up the rice first and then top with stir fry

Grumpy old Gastro

Friday, August 28th, 2009

I’ve got to state initially, I am not a food snob. I will eat anything, anywhere, whether its  fried calves brains eaten in the dank streets of Bruges, “Pattie Buttie” (colloquial Hull term for “hand raised potato and sage cake, infused with wild sage, lightly floured in local artisan flour and gently fried in a home made organic batter”) eaten in the equally dank and violent streets of my home port or pigs trotters, ill eat it. No bones about it mate, “what’s that, deep fried custard? Yeah slap it on” (true story). Everything and Anything.

Anthony Bourdain said the body isn’t a temple, but an amusement park…if my body was an amusement park it would certainly be one of those provincial death trap hell holes on my native east coast…Pleasure Island? …Food wise its had everything.  The worst things though (and I’ve had some shockers) are pasta dishes, chilis and stir fry’s I’ve had at my mates houses while at uni. What is it with students and dried herbs! All these dishes have been destroyed by the inclusion of these flaky portents of doom, come on kids, it’s like adding sawdust to your dishes.

Its a pretty common to see in most student kitchens vast armies of faded little  jars, hand me downs from parents and friends, their contents long since void of flavor and character, they are detritus, redundant…yet people still use them.  At least buy some new jars, actually, no don’t bother, pay seventy or ninety pence and buy some FRESH herbs.

Newsflash! They taste amazing, they are cheap, they look amazing, a handful of chopped flat leaf parsley, a sprig of thyme or a few mint leaves will transform your dish into something pretty special.