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Cover: A dish for all seasons

Recipes with vegetable oil

06Jul 12

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls

The shiitake mushrooms in these crispy vegetable spring rolls help to give them a Chinese-style flavour.  You will find spring roll wrappers in Asian supermarkets, or you can order them over the internet. (You can also try these Vietnamese spring rolls.)

What you need:

  • 10 spring roll wrappers
  • ¼ white cabbage, shredded into fine pieces
  • 60g shiitake mushrooms, cut into thin slices
  • 50g sugar snap peas, cut in half lengthwise and sliced into thin strips
  • 1 carrot, grated
  • 6 bamboo shoots, finely sliced
  • ¼ to ½ pack of beansprouts
  • 3 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped width-wise
  • 1tbsp soy sauce
  • 1tbsp oyster sauce
  • 1tsp sugar
  • Salt and pepper to season
  • 1L vegetable oil for frying
  • 1 egg, beaten
  • Handful of fresh mint, chopped into fine shreds

What to do:

  1. Place a wok on a high heat and when hot, add a couple of tablespoons of vegetable oil.  Add all of the vegetables and stir fry until slightly softened.
  2. Add the soy sauce, oyster sauce and sugar, and season well with salt and pepper.  Stir well and remove the wok from the heat.  Stir in the mint and transfer the vegetables into a cold bowl to cool.
  3. Add the litre of vegetable oil to a deep heavy-based saucepan (or deep fat fryer if you have one) and heat the oil on a medium to high heat.
  4. As the oil is coming up to the heat, make up the spring rolls.  Lay out a spring roll wrapper in front of you with one corner facing you to create a diamond effect.  Brush a little of the beaten egg onto the four edges of the wrapper.
  5. Spoon a portion of the vegetables onto the wrapper, a few centimetres from the bottom, in a thin strip, taking care not to touch the edges with filling.
  6. Lift the bottom of the wrapper over and tuck it in under the filling.  Fold the left, then the right sides over the top, and roll upwards to form a tube.  Now brush a little more egg over the top edge and seal it along the roll.  Repeat with the other wrappers until you have 10 rolls.
  7. When the oil is hot, lower in the spring rolls and deep fry them until golden brown all over – just a minute or two.  Drain them on kitchen paper before serving.

Try serving with dips of fresh minty yoghurt and Pantai sweetened chilli sauce.

30 minutes to prepare, 20 minutes to cook
Makes 4-6 servings

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17Jun 12

Traditional Scotch eggs

Traditional Scottish EggsWhile looking for ideas for traditional British food to prepare for our little Jubilee street party at the beginning of the month, I saw some Scotch eggs in the supermarket and thought “typically British!” and realized that I had never tried home-made ones because they can be found all year round in any supermarket. As I’d never made them before, I decided to do a test run yesterday and discovered how delicious they can really be, rolled in sausage meat and breadcrumbs and then deep-fried. Not very healthy, I know!

They can be oven baked, but for tradition’s sake I’m definitely going to use this recipe again for this weekend’s Jubilee celebration; it’s well worth the effort! (If you like eggs, you can also try this typical Spanish dish called a Spanish Potato Omelette. It’s really just eggs and potatoes, but it’s quite a treat!)

Traditional Scotch eggs
Author: 
Recipe type: Appetiser, Starter
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
 
Traditional Scotch eggs, rolled in sausage meat and breadcrumbs then deep fried; delicious finger food for any Jubilee street party.
Ingredients
  • 6 large hard boiled eggs, cooled
  • 450g sausage meat
  • 200g plain flour (seasoned with salt and black pepper)
  • 200g breadcrumbs
  • 2 eggs, beaten
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives
  • ½ tsp dried thyme
  • Vegetable oil (for deep frying)
  • Black pepper (freshly ground)
  • Salt
Instructions
  1. Peel the hard boiled eggs and set aside.
  2. Add the parsley, thyme, chives, some salt and black pepper to the sausage meat and mix in a bowl.
  3. Divide the sausage meat mixture into 6 equal portions and flatten them out into ovals.
  4. Roll each boiled egg in the seasoned flour and then warp each one in a sausage meat oval, making sure to totally cover the egg and smoothing out any bumps.
  5. Coat each sausage-covered egg in beaten egg and roll into the breadcrumbs, covering completely.
  6. Heat the oil in a deep frying pan. You’ll know it’s hot enough when you drop a breadcrumb into it and it sizzles strongly.
  7. Place each Scotch egg into the hot oil very carefully and deep-fry for around 8 minutes or until golden brown and completely cooked.
  8. When cooked, carefully remove the eggs from the oil with a slotted spoon and leave to drain on paper towel.
  9. Can be served warm or cold.

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03Apr 12

Easter Hot Cross Buns Part 2

This is where we continue with the creation of the dough.  We will bake the Easter hot cross buns and decorate them with the classic piped white cross shape.  You will need to visit part 1 of this recipe for the ingredients and instructions on the first part of the dough creation.

What you need:

For the topping

  • A little vegetable oil for greasing
  • 2 tbsp plain flour
  • 1 tbsp golden syrup for the glaze, hot
  • Cinnamon powder for dusting

What to do:

  1. Clean and re-flour the work surface, and divide the risen dough into 12 even parts.  Roll each piece into a round, then with the palms of your hands, flatten each ball a little into a bun shape.  Re-cover the buns with the tea towel for another 10 minutes.
  2. Grease a baking tray with a little butter and move the buns to the tray.  Wrap parchment paper around the tray and buns and put it inside a large plastic bag (a clean shopping bag, for example), tying the bag tightly to seal out the air.  Once again, leave the buns in the airing cupboard for another 45 minutes to rise some more.
  3. Take a deep breath, and preheat the oven to 240ºC.
  4. Whilst the buns do their final rise, make the cross topping.  Put the plain flour into a mixing bowl and stir to a smooth paste with 2 tbsp cold water.
  5. Once the buns have risen, remove them from the bag and paper, put the cross topping into a piping bag and draw a cross shape with the mixture onto each bun.
  6. Bake the buns on the tray in the oven for 8-12 minutes, until they turn a pale golden brown.  Remove them and brush them over with hot golden syrup, then dust with cinnamon powder.  Leave them to cool on a wire rack or enjoy them fresh and warm.  You deserve it!

More than 2 hours to prepare – 10-20 minutes to cook
Makes: 12 hot cross buns

Note: For an extra twist on the classic recipe, try these cherry and walnut hot cross buns.

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03Apr 12

Easter Hot Cross Buns Part 1

Hot Cross Buns -1This is quite a time-consuming little project, making your own traditional Easter Hot Cross Buns. But believe me, if you can make the time, it’s worth it to eat them fresh from the oven; lavished with butter, or topped with a thick layer of seasonal rhubarb and ginger jam.  It’s also a great idea for something to do with the kids during the Easter holidays, if you find yourselves stuck in on a rainy day. (Try this especially kid-friendly hot cross bun recipe.)  I’ve split this recipe into 2 parts.  Visit part 2 for instructions on finalising the dough, baking and decorating.

What you need:

For the buns

  • 630g strong white flour
  • 2 tsp ground mixed spice
  • ½ teaspoon ground cinnamon
  • 1 tsp salt
  • 50g unsalted butter, use a tiny bit for greasing the baking tray
  • 90g caster sugar
  • zest of 1 lemon
  • 1 ½ tsp yeast, fast-acting
  • 275ml milk, slightly warmed to tepid
  • 1 medium egg
  • 130g mixed dried fruit

What to do:

To start the process of making the dough

  1. To make the buns, sieve the flour, mixed spice, cinnamon and salt over a large mixing bowl.  Peel the lemon with a zest peeler and leave to one side.  Add the butter to the flour, rubbing it into the mix with the tips of your fingers.  Create a well shape in the middle of the mixture. Next, add the sugar, yeast and the lemon zest.
  2. Beat the egg together with the tepid milk and add that to the well.  Mix everything together to create a soft and pliable dough.  Gently combine the dried fruit into the mixture.
  3. Lightly dust a work surface with flour and knead the dough onto it gently and lightly for about 4-6 minutes, or until the dough becomes elastic and smooth.  Shape it into a ball.
  4. Warm a plastic or ceramic mixing bowl in the microwave for a few seconds, grease it with butter, place the dough ball inside, cover it lightly with a clean tea towel, and leave it in the airing cupboard or somewhere warm to rise for one hour.
  5. On your floured work surface, knead the dough again, but roughly this time, for a few minutes – to knock-out some of the air and return it to the shape it was before you left it to rise.  Shape it back into a ball, pop it back into the bowl, cover it again and leave it for another half an hour to re-rise.

 continued in part 2

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