Roast Kimchi

This dish is effectively Spaghetti with Squid and peas. The dish itself is very easy to prepare and takes no time to cook. Hope you enjoy. Ingredients for 4 people 1lb of Squid cut into strips 1 Onion finely chopped 1 Can of Finely chopped Tomatoes 1 tbsp of red wine 1 tspof sugar 2 tsp of Finely chopped Rosemary 200g of Fresh peas 250g of Spaghetti 1 Tbsp of finely chopped Parsley Method 1) Prepare the Squid 2) Cook the Onions in Olive oil for 5 minutes 3) Add Tomatoes , Garlic , Wine ad Sugar 4) Add the pasta to boiling water 5) 5 minutes before the pasta has cooked add the  peas and squid 6) Add the cooked pasta to the Pasta Sauce 7)  Add the Pasely

This is a very simply curry to make using traditional ready made ingredients which are available in the UK from the following online store https://tradewindsorientalshop.co.uk/ . This is a great tasting recipe for the week when you just dont have enough time. I hope you enjoy Ingredients for 4 people 1 Onion Chopped 2 Tbsp of Baba's Curry Powder 1 Can of Good quality Thai Coconut milk such as d'aroy 1lb of Chicken 2 Medium sized potaotes cut into cubes ( feel free to add other veg such as mange tout and peas) 1 Cup of Water Method 1) Add  Oil to the pan and fry the Onions 2) Add the Curry Powder 3) Add the Chicken and stir well and cook for a minute 4)Add The Coconut Milk and water and bring to a boil and simmer for 30-45 minutes 5) Garnish with Coriander

With  Winter weather its nice to have a comfrting stew like this to eat which is easy to prepare. Ingredients 2 Kg of Oxtail Flour 2-3 Onions roughly sliced 200gs of Carrots roughly  chopped 1 Turnip chopped Bouquet Garni 1 litre of Beef stock Fresh Parsely to Garnish 1 Tablespoon of Pearl Barley Method 1) Trim the Oxtail of excess Fat and then Dip in Flour 2) Brown in the pan and remove to casserole pot or slow cooked 3) Add the Stock and Vegetables and even cook all day on a slow cooked or for at least 3 hrs  in an oven at 180 oC 4) About 30 minutes before  its complet add the pearl barley this will thicken the sauce up and garnish with Parsley. 5) If you re-heat it the next day the stew will be even better. Enjoy

This was an iconic Dish of the 1980s in the Uk and this is the simplest way to make it Ingredients 4 Ducks Breasts some salt 450 ml of chicken stock Juice of 1-2 Oranges Zest of 1 Orange 60 ml of Grand marnier 15-20 ml of sherry vinegar 2 Tablespoons of Seville Orange Marmalade 1/2  tea spoon of Cayenne pepper 10g of Plain Flour 30 ml of Butter Method 1) Score and season the Duck Breasts 2) Add all the ingredients for the sauce and mix together 3) Fry the Duck breasts on a medium to high heat for about  7-8 minutes either side and set aside 4) Add the Flour to the oil let by the duck breasts and once incorporated  add the Orange sauce 5) When it starts to thicken approx 5 minutes   reduce the ehat add the butter and serve 6) If I were to do this next time I would add orange wedges

Seriously easy Pasta sauce to make and enjoy Ingredients 50 grams of Butter 200 ml of Double Cream 50 grams of Parmesan Cheese Cooked Chicken , Mushrooms , Peas ( optional) Method 1)  Melt the butter 2) Add the cream and  in another pan cook the pasta 3) Boil the cream and let it simmer for 5 mins whilst adding your veg and meat if using 4) After 5 minutes add the cheese and stir round season with pepper and salt 5) Add the Cook pasta for a minute or so and serve

Lemon Chicken was also a favourite in Chinese Restaurants in England. This is how to make it very easily. Ingredients Chicken Breast Fillets for 4 people 1Egg 5 Tbsp of Corn Flour Zest of a Lemon forGarnish Lemon Sauce 200ml of water 3 tbsp of lemon juice 2 tbsp of Plum sauce 3 tsp of cornflour thinly cut slices of lemon Method 1) Mix the cornflour and egg and dip the chicken breasts in and fry 2) Meanwhile make up the sauce and heat up once thickened and the Chicken Breasts are cooked pour the sauce over. 3) Garnish with some lemon zest