Porc aux cinq-épices (Délices d'Asie)

 

     Ce plat de porc épicé, au parfum sucré mais bien relevé, se sert avec du riz bouilli.

4 portions

• 750 gr poitrine de porc, tranchée
• 30 ml huile d'arachide
• 15 ml pâte de cari rouge
• 30 ml sauce de poisson
• 15 ml sauce soya claire
• 30 ml sucre
• 5 ml cinq-épices en poudre
• 15 ml citronnelle hachée
• Coriandre fraîche et zeste de lime, pour décorer

1. Couper les tranches de porc en morceaux de 1½ po (4 cm) et réserver.
2. Faire chauffer l'huile d'arachide dans un wok, puis y faire revenir la pâte de cari pendant 2 minutes ; incorporer la sauce de poisson, la sauce soya, le sucre, les cinq-épices en poudre et la citronnelle et faire revenir pendant 3 minutes.
3. Ajouter le porc et faire cuire, en remuant souvent, pendant 10 minutes, ou jusqu'à ce qu'il soit cuit.
4. Servir chaud et décorer avec de la coriandre fraîche et du zeste de lime.

Note : Remplacer le porc par du boeuf ou de l'agneau.

BON APPÉTIT

Stir-fried five-spice squid withblack bean sauce (Spice of life)

 

     Squid is perfect for stir-frying as it should be cooked quickly. The spicy sauce makes the ideal accompaniment.

Serves 6

• 450 gr small cleaned squid
• 45 ml oil
• 2.5 cm/1 in piece fresh root ginger, grated
• 1 garlic clove, crushed
• 8 spring onions, cut diagonally into 2.5 cm/1 jn lengths
• 1 red pepper, seeded and cut into strips
• 1 fresh green chilli, seeded and thinly sliced
• 6 mushrooms, sliced
• 5 ml five-spice powder
• 30 ml black bean sauce
• 30 ml soy sauce
• 5 ml granulated sugar
• 15 ml rice wine or dry sherry

Rinse the squid and pull away the outer skin ; dry on kitchen paper.
Using a sharp knife, slit the squid open and score the outside of the flesh into diamonds with a sharp knife ; cut the squid into strips.

Heat the wok briefly and add the oil.
When it is hot, stir-fry the squid for 2-3 minutes then transfer to a plate with a slotted spoon ; add the ginger, garlic, spring onions, red pepper, chilli and mushrooms and stir-fry for 2 minutes.

Return the squid to the wok and stir in the five-spice powder together with the black bean sauce, soy sauce, sugar and the wine or sherry ; bring to the boil and cook,stirring, for 1 minute.

Serve at once.

BON APPÉTIT

Onion Bhajias (Spice of life)

 

     Bhajias are a classic snack of India. The same batter may be used with a variety of vegetables.

Makes 20-25

• 225 gr besan flour (chick pea flour)
• 2.5 ml chilli powder
• 5 ml ground tumeric
• 5 ml baking powder
• 1.5 ml asafoetida
• 2.5 ml of each nigella, fennel, cumin and onion seeds, coarsely crushed
• 2 large onions, finely sliced
• 2 green chillies, seeded and finely chopped
• 50 gr fresh coriander leaves, chopped
• Salt, to taste
• Vegetable oil, for deep-frying

In a bowl, mix together the flour, chilli, tumeric, baking powder, asafoetida and salt to taste and then sift into a large bowl.

Add the nigella, fennel, cumin and onion seeds, together with the onions, chillies and coriander leaves and toss together well ; very gradually mix in enough cold water to make a stiff, thick batter.

Heat enough oil in a wok for deep-frying.

Carefully place spoonfuls of the mixture in the hot oil and fry until they are golden brown ; leave sufficient space to turn the fritters.

Drain well and serve immediately.

BON APPÉTIT

Roasted garlic toasts (Spice of life)

 

     A delicious starter or accompaniment to meat or vegetable dishes.

Serves 4

• 2 whole garlic heads
• Fresh rosemary sprigs
• Olive oil
• Ciabatta loaf or thick baguette
• chopped fresh rosemary
• Salt and freshly ground black pepper

Preheat the oven to 400F (200C).
Slice the top from the heads of garlic, with a sharp knife ; Put the garlic heads in a small roasting tin or wrap them in foil together with a few sprigs of rosemary, brush with olive oil and roast for 20-25 minutes until soft.
Slice the bread and brush generously with olive oil ; toast the bread under medium-hot gril until golden, turning once to tast the other side.

Squeeze the garlic cloves from their skins on the toasts ; sprinkle the toast with chopped fresh rosemary and a little extra olive oil, season and serve.

BON APPÉTIT

Cumin and coriander spiced fish bites (Spice of life)

 

     These crispy, spicy fritters are based on a dish from Baltistan, India.

Serves 4

• 10 ml cumin seeds
• 10 ml coriander seeds
• 1-2 dried red chillies
• 30 ml vegetable oil
• 175 gr besan flour
• 5 ml salt
• 10 ml garam masala
• Peanut oil, for deep-frying
• 675 gr fish fillets, such as cod, skinned, boned and cut into thick strips
• Mint leaves and lime halves, for garnish

Crush the cumin, coriander and chillies, using a mortar and pestle ; heat the vegetable oil in a wok and stir-fry the spices for 1-2 minutes.

Put the besan flour, salt, spice mixture and garam masala jn a bowl ; gradually stir in enough water, about 250 ml, to make a thick batter.
Cover and allow to rest for 30 minutes.

Half-fill a wok with peanut oil and heat to 375F (190C).
When the oil has reached the required temperature, dip the fish, a few pieces at  time, into the batter, gently shaking off any excess.

Deep-fry the fish in batches for 4-5 minutes, until golden brown ; drain on kitchen paper.

Serve immediately, garnished with mint sprigs, and lime halves for squeezing over the fritters.

BON APPÉTIT

Beef Madras (Spice of life)

 

     Madras curries originally came from southern India and are aromatic, robust and pungent in flavor.

Serves 4

• 900 gr stewed beef
• 45 ml vegetable oil
• 1 large onion, finely chopped
• 4 cloves
• 4 green cardamom pods
• 2 fresh green chillies, seeded and finely chopped
• 2.5 cm fresh ginger, finely chopped
• 2 garlic cloves, crushed
• 2 dried red chillies
• 15 ml curry paste
• 10 ml ground coriander
• 5 ml ground cumin
• 2.5 ml salt
• 150 ml beef stock

Remove any visible fat or gristle and cut the meat into 2.5 cm cubes.

Heat the oil in a latge frying pan and fry the onion, cloves and cardamom pods for 5 minutes ; add the fresh green chillies, ginger, garlic and dried red chillies and fry for a further 2 minutes.

Add the curry paste and fry for about 2 minutes ; add the beef and fry for 5 to 8 minutes, stirring occasionally to turn the meat until all the pieces are lightly browned.

Add the coriander, cumin, salt and stock ; cover and simmer gently for 1 to 1½ hours or until the meat is tender.

Serve with rice and garnish with coriander sprigs.

BON APPÉTIT

Roasted garlic spread with three cheeses (Keto dips)

 

Makes about 20 servings (2 tablespoons each)

• 2 medium heads garlic
• 2 packages (8 ounces each) cream cheese, softened
• 1 package (3½ ounces) goat cheese
• 2 tablespoons crumbled blue cheese, plus additional for garnish
• 1 teaspoon dried thyme
• Cut-up fresh vegetables

1. Preheat oven to 400F.
2. Trim top off garlic, discard ;moisten heads of garlic with water, wrap in foil and bake 45 minutes or until garlic is softened ; cool completely.
3. Squeeze arlic into a small bowl, discard skins and mash garlic with fork.
4. In medium bowl, beat cream cheese and goat cheese until smooth ; stir in garlic, 2 tablespoons blue cheese and dried thyme.
5. Cover and refrigerate 3 hours or overnight.
6. Serve with vegetables.

Per serving

• 90 calories
• 8 g total fat
• 3 g carbs
• 3 g net carbs
• 0 g dietary fiber
• 3 g protein

BON APPÉTIT