Blog – Page 61 – The Food Wife

Spicy Korean Beef

15th June 201818th June 2018
by thefoodwife

Serves 2-3

I have sung the praises of beef skirt previously in my Chinese Ginger Beef recipe and I use it here again, this time with a Korean vibe. The star of the show today however is the spicy fermented Korean paste, gochujang, which has featured in my Korean Chicken Wings and one of my Asian Pork Belly and the Instant Pot recipes.

I love the stuff and keep a tub of it in my fridge at all times (and a spare in the cupboard!). A friend recently noticed it and asked what it was, musing that the contents of my fridge were intriguing. The thing is, she hadnâ€™t looked in my cupboards! I have friends who make a point of rummaging through them whenever they come over, as they know Iâ€™ll have weird and wonderful things inside them.

If you are in the vicinity of an Asian supermarket or food shop Iâ€™d recommend picking up a tub. Itâ€™ll keep a long while in the fridge but that wonâ€™t be an issue anyway as youâ€™re sure to become addicted to its intense heat and be using it at every opportunity.

Ingredients:
Oil for stir-frying
300g beef skirt steak (or steak of your choice), cut in to thin strips
1 heaped tbsp gochujang
1 1/2 tbsp dark soy sauce
1 1/2 tbsp rice wine vinegar
1 tbsp sugar
A couple of drops of sesame oil
1 carrot, peeled and cut diagonally in to thin pieces
1/2 red pepper, cut into strips
2 spring onion, cut on the diagonal

Step 1: Combine the gochujang, soy sauce, vinegar, sugar and sesame oil in a cup or bowl to make a sauce (donâ€™t worry if itâ€™s lumpy at this stage, this will sort itself out in the wok).

Step 2: Heat the oil in a wok on a high heat and add the beef; cook for two minutes, stirring all the time.

Step 3: Add the vegetables and stir fry for another minute.

Step 4: Add the sauce and stir for a couple of minutes and then serve.

Serve with rice and pak choi. I also like to sprinkle the dish with a few sesame seeds and some ready-fried crispy onions, but this is by no means obligatory.

Katsu Curry

13th June 201818th June 2018
by thefoodwife

Serves 4

If Iâ€™m going for Japanese, and not eating sushi, then it is very likely Iâ€™ll opt for a katsu curry. Referring to the breaded and fried meat or tofu, katsu is served with a fruity curry sauce and a sticky rice.

At home Iâ€™ve been researching recipes for the curry sauce as I had already decided that I wanted to have a go at making a lower calorie katsu by cheating on the frying element (by just using frylight and a non-stick pan). I knew I wanted to use apples in my recipe and I also wanted to make sure that it could be both vegan and gluten-free if required. I succeeded in adapting the recipes to make this version which I was really pleased with.

It is really quick to make (it only took about 20 minutes) and I made it earlier in the day so I only had to reheat it in the evening whilst I was frying my tofu. I have included a description of how I created the katsu element at the end of this recipe, and whilst this is not gluten-free/vegan, it could be adapted by using gluten-free flour, aquafaba (the thick water found in a tin of chickpeas that is often used as a vegan egg-replacement) and gluten-free bread crumbs if necessary.

Ingredients:
1 tbsp coconut oil
1 onion, diced
2 carrots, peeled and grated
2 Granny Smith apples, peeled, cored and roughly diced
3 cloves garlic, finely diced
1 heaped tbsp tomato purÃ©e
1 tbsp soy sauce (gluten-free if required)
2 tsp caster sugar
1 tbsp cornflour, slackened in a little cold water
2 heaped tsp of curry powder (I used medium strength)
1/2 tsp ground ginger
350ml hot vegetable stock (gluten-free if required)
A drop of sesame oil
Salt and pepper

Step 1: Melt the coconut oil on a medium heat in a frying pan and add the onion, carrot and apple. Put a lid on the pan and cook for eight to 10 minutes until they are softened (you may need to stir or shake the contents a couple of times).

Step 2: Whilst this is softening add the sugar, soy sauce and tomato purÃ©e to the slackened cornflour and stir. Set to one side.

Step 3: Remove the lid and add the garlic and cook for a minute, followed by the two spices, stirring for 30 seconds.

Step 4: Add the vegetable stock and stir followed by the cornflour mix and stir. Add a tiny drop of sesame oil. Lower the heat and let it simmer for four or five minutes.

Step 5: Blend the mixture to a thick purÃ©e. Season to taste with salt and pepper.

I served this with a low calorie, low fat version of tofu katsu, but there is no reason why you couldnâ€™t follow the same method with chicken or pork.

I used a firm tofu and cut slices 1cm-1 1/2 cm thick, pressed them on kitchen paper to remove the excess moisture and then panÃ©d them by first dusting them in seasoned flour, dipping them in beaten egg (if you wanted to make this strictly vegan then replace the egg with aquafaba) and then coating on a mix of panko breadcrumbs and sesame seeds. I fried them in a non-stick pan with just a spray of fry-light, cooking them on a medium heat for three-four minutes on each side. I served two of these slices with some sticky sushi rice and a small salad on the side.

Roast Chicken with Preserved Lemons

11th June 201811th June 2018
by thefoodwife

I always try to buy free-range chicken; if I’m going to eat meat it makes me feel better as a consumer and also I think it tastes better, so itâ€™s a win win. The last couple of times weâ€™ve had a whole roasted chicken I have stuffed the inside with preserved lemons. They provide a delicate flavour to the flesh and enhance the caramelised juices with a salty citrus hit.

Roasting a chicken is a simple and fuss free way of cooking and can feed several people in one sitting. Alternatively it can provide the basis for two or three meals for a couple of people (try the leftovers shredded into my Asian Noodle Peanut Salad).

Ingredients:
1 free-range whole chicken (giblets removed)
2 or 3 preserved lemons, halved
Salt and pepper

Step 1: Place the chicken in a roasting tray and insert the preserved lemons inside the bird through the opening at one end.

Step 2: Sprinkle the skin with salt and pepper.

Step 3: Place in a preheated oven at 190c and cook for 45 minutes per kilogram plus a further 20 minutes.

Step 4: Once cooked, remove the chicken from the oven and leave to rest for a good 20 minutes before carving.

Serve as a classic roast dinner, or enjoy in the summer with a warm potato salad and a green salad.

Baby Weaning Ideas #3

9th June 20189th June 2018
by thefoodwife

Here are some easy ideas that you can try at home with your little one. Austin is getting on well with textures in his food and these meals have gone down well. In the case of the sauce and the fritters, they freeze well, so by cooking up a batch you can then easily portion them up and freeze them for a store of tasty home-cooked meals.

Tomato and Carrot (Pasta) Sauce

Ingredients:
1 tbsp oil
1 red onion, finely diced
1 clove of garlic, finely minced
1 carrot, finely diced
1 tin of chopped tomatoes
Pinch of dried oregano
1/2 tbsp balsamic vinegar

Fry the onion in the oil over a medium heat. After a few minutes add the garlic and carrot. Cook for a couple of minutes and then add the tomatoes and oregano, along with the balsamic vinegar. Cook for 10-15 minutes on a low heat. Blend to a purÃ©e. Portion and eat/freeze. Austin has enjoyed this with orzo pasta, or mashed potato, with some cooked mixed vegetables stirred through.

Courgette and Sweet Potato Cheesy Fritters

Ingredients:
1 large courgette, grated
1 medium sweet potato, peeled and grated
80g cheddar, grated
1 tsp smoked paprika
1/2 tsp dried oregano
Pinch black pepper
1 clove garlic, crushed
100g plain flour
2 eggs
50ml whole milk

Take your grated courgette and sweet potato and squeeze as much of the excess water as you can from them. You could do this in a clean tea towel or in a handful at a time. Put them in a bowl with the grated cheddar, paprika, garlic, oregano and pepper and mix.
In a separate bowl, whisk the flour, eggs and milk together to make a thick batter. Then pour this in to the grated mixture and use a spoon to combine.
Heat a non-stick frying pan on a medium heat and add a little oil (I used a spray oil). Drop a heaped tablespoon sized amount of the mix on to the pan, and use the back of the spoon to flatten it lightly. Cook for a few minutes until browned and set, and then carefully turn over and cook the other side for a few more minutes. I made 14 fritters from the mix, cooking three or four at a time, and Austin ate two for his meal. I simply wrapped the remaining fritters in pairs in grease proof paper and then put them in a freezer bag and will take them out for meals when I need them. They should reheat in the oven in about 10-15 minutes at 180c.

Spring Onion, Cream Cheese and Ham Omelette

Ingredients:
Butter
1 spring onion
2 eggs
30g full fat cream cheese
1 slice of ham

On a medium low heat, melt a knob of butter in a non-stick frying pan, and using a pair of scissors snip the spring onion into small pieces directly into the melted butter. Let this soften for a couple of minutes whilst you beat the 2 eggs with the cream cheese (the cream cheese will be lumpy but this is good – it leaves puddles of soft cheese in the omelette!)
Add the beaten egg to the pan and then snip the slice of ham into small pieces with the scissors directly on top of the egg, moving the ham as you do so, so you have a good covering. Continue to cook until the egg is cooked through, fold in half and remove from the heat. I served half of it, chopped into pieces so Austin could pick it up and feed himself. He enjoyed the other half for lunch the next day!

Roasted Vegetable and Feta Quinoa Salad

8th June 20188th June 2018
by thefoodwife

Serves 4

This is a more substantial salad that provides a spicy smoky hit from the dressing. It makes a good lunch served with some flat breads or some fried halloumi (use the method in my recipe here).

The dressing makes enough for two salads (so by all means halve the quantities) but it will keep in the fridge in a jar for a week or two.

Itâ€™s quite convenient to use left over roasted vegetables in this dish; I made a big batch the day before and then kept back the amount I needed for the salad. I used a mix of pepper, red onion, butternut squash, tomatoes, cauliflower, courgette and aubergine, all cut into roughly one inch pieces, tossed in oil and some seasoning, and roasted for 30-40 minutes at 190c.

Ingredients:

For the salad:
200g mixed roasted vegetables
120g quinoa (I used a mixed variety)
100g feta, cubed
50g mixed salad leaves
3 sprigs of mint, leaves chopped or torn

For the dressing:
6 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp pomegranate molasses
2 heaped tsp harissa paste

Step 1: Put all the dressing ingredients in a jar (with a lid) and shake until combined, or whisk in a bowl.

Step 2: Place the salad ingredients in a large bowl and toss. When ready to serve, drizzle over half of the dressing and toss again.