Roast Kimchi

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

I hope you all had a great Christmas, here is a great comforting stew to try. Ingredients 3 Guajillo Chillies 4 Large Ripe  Tomatoes 4 cloves of garlic 1 lb of  cubed beef 1 Large onion roughly chopped 1 Tbsp of Ground cumin 1 tsp of dried mexican Oregano 1/4 tsp of  ground allspice 1 Bayleaf Some salt 2 Tbsp of Chiplotes en adobo Sour cream Cheese Coriander Method 1) Dry fry Chillis for a bout 2 minutes then set aside in a bowl with 450 ml of boiling water for 20 minutes 2) Dry fry your tomatoes  and Garlic and set aside 3) When cool blend the chillis with some of the Chilli water the Chiplote en adobo,garlic  and tomatoes 4) Brown the beef then set aside 5) Fry the onions for 4 minutes then add the spices 6) Then add the beef ,the chilli tomato paste and all the chilli water and cook in the oven for 2 hrs @ 180 oC 7) Serve with Sour Cream , Cheese and Coriander

This dish is so easy and livens up any fish dish. Ingredients Fish Fillets 3 Spring onions  sliced Thumb size of Ginger cut into thin strips 2 Tbsp of Oyster sauce 2 Tbsp of  Soy sauce 2 Tsps of Sugar 2 Tbsp of Shaoxing rice 1 tsp of Seasame oil Method 1) Fry the Spring onions and Ginger and set aside 2) Fry the fish  about 3 minutes either side 3) make up the sauce in a cup minus the  seasame oil and pour over the fish as you  turn the fish fillets. 4) Then take the fish out and add the seasame oil to the sauce cook for a further 1-2 minutes 5) Place the spring onions and ginger on the fish and pour over the sauce.

This cake is light and full of Flavour , great in the summer or after a rather large meal. Ingredients 3 Satsumas or Clementines 4 eggs Zest of one lemon 160 grams of Caster Sugar 100 ml of Olive Oil 175 grams of Ground almonds 2 tsp of Baking powder For the Syrup 15 grams of Caster Sugar Juice of one lemon Method 1) Put the fruit in a sauce pan cover with water and  bring to the boil and simmer for 30 minutes 2) Take the fruit out and cool 3) cut into quarters and remove any pips and blend the fruit skin and all 4)  Whisk the Eggs,sugar and lemon zest for about  2-3 minutes 5) Then add the fruit paste 6) Then fold in the ground almonds and baking powder 7) Bake in a loose bottom circular cake tin for 50  minutes @ 180 oC 8)Once the cake is baked make the syrup by heating the lemon juice and sugar in a sauce pan then with a cocktail stick make tiny holes in the cake and pour the lemon syrup into these holes 9) Decorate with Icing Sugar and serve

This is a famouns Pasta dish from Naples , which is very easy to do. I hope you enjoy. Ingredients for 4 4-5 rashes of Streaky Bacon 3-4 Sausages  , skin remove and chopped up 400-600ml of Passata 2 Tbsp of Fresh Parsley 4 Tbsps of Double Cream 2 Egg Yolks 1 Garlic clove Crushed Method 1)  Add the Olive oil to the pan and add the garlic after 2 minutes remove with slotted spoon 2) Add the Sausage meat and bacon to the pan and fry for 5 minutes 3) Add the Passata  and half the parsley and bring to the boil and let it simmer away for 30  minutes 4) Cook the pasta 5)  In a warm bowl  add the egg and cream and whisk together , then add the cooked pasta and sausae sauce  and toss together. 6) Garnish with the remaining Parsley and Parmesan Cheese.

Hello again , I am still suffering from my Ankle and I have only just recovered from a series of Bad Colds , lets hope 2018 is better for me. Ingredients 225g  of self raising Flour 1 level tsp of baking powder 225g of caster sugar 2 Eggs 1/2 tsp of almond extract 150g butter melted 250g cooking apples , peeled and cored 25g of flaked almonds Method 1)  Add the Flour , baking powder, sugar , eggs , almond extract  and melted butter into a bowl. Mix well and beat for a minute 2) Spread half of this mixture in a prepared tin , ( 20cm  lightly grased loose bottom cake tin). 3) Thickly slice the apples and lay on the top of the mixture ( Pilling most to the centre) 4) Spoon the remaining mixture over the top of the apples using a dessert spoon. Make sure you cover the centre as the mixture will spread out 5) Sprinkle with flaked almonds 6) Place in a preheated oven @  180oC for 1hr 15  to 1hr 30.

Hello Everyone ,sorry for not blogging for sometime , but I injured my Foot. Hopefully I will blog more regularly from now on. Ingredients 100g of Digestive Biscuits 35g of Melted butter 380g Room Temperature Cream Cheese 30g of Room Tempetaure Butter 80g of Plain Yohurt 150g of Sugar 2 Eggs 150ml of Double cream warmed 3 Tbsp of Corn starch Method 1) Crumble Biscuit then mix with melted butter 2)Place Parchment paper in a cake tin then spread the Biscuit mixture and press with a spoon 3) Mix Cream Cheese  and butter on a medium spead for 30 seconds 4 Add the plain yoghurt and continue to mixo n a low setting for 30 seconds 5) Add the Sugar and Mix at a low speed for 30 seconds 6) Add 1 egg then another at a low speed 7) Add warm double cream and mix on a low speed for 10 seconds 8) Sieve the Corn starch and mix on a low speed for a further 10 seconds 9) Pour this mixture on top of the biscuit 10) Place in Oven @ 160 oC for 20 minutes then turn off and open the

You can use this recipe for any seafood or firm fish ,I just happened to have a frozen lobster in the Freezer and was wondering what to do differently with it. Ingredients Seafood/Fish 3 Tbsp of Butter Juice of Half a lemon 1 tbsp of Chopped Fresh tarragon 60 ml of fish stock 60 ml of Double cream 90 ml of white wine 10-15 Cherry tomatoes cut in half Enough Pasta for 4 People Method 1) Add lemon juice to your  seafood or fish / Meanwhile cook the pasta 2) Add the butter to the frying pan and add the Seafood and  Tarragon and fry 3) Then add the cream and cook for a minute and add the tomatoes 4) Add the the white wine and fish stock and let it simmer for 2 minutes 5) Check for seasoning 6) Once Pasta is cooked add the pasta to the  sauce and toss well and serve 7) Garnish with extra herbs and Parmesan cheese

I love Chocolate Cake and this is one of the easiest ones to do Ingredients 175g of unsalted butter cubed 175g of dark chocolate broken into chunks 200g of caster sugar 3 large eggs separated 150g of plain flour 1/2 tsp of espresso powder/ground coffee 1sp of Vanilla Extract Method 1) Grease a loose based cake tin 2) Melt the butter and chocolate in a heatproof bowl over simmering water but becareful to not let the bowl touch the water 3)  Once melted let the Chocolate cool down for 10-15 minutes 4) Add the sugar and egg yolks and mix well 5) Sift the coffee powder and  flour and mix well so there is no flour visible 6) Add the vanilla extract and  mix well again 7)  Whisk the egg whites to form stiff peaks with an electric whisk 8) Slowly incorporate this in to the chocolate mixture and mix well 9) Pour into a prepared cake tin and bake for 30 minutes @ 180 oC

This was a seriously easy Pasta dish to prepare with optimal results, Ingredients for 4 8 Boneless Chicken Thighs cut into to strips 250 grams of Chestnut mushrooms 1 red onions finely chopped 5-6 Garlic cloves  minced 250ml of Marsala 250ml of Double cream 300 grams of linguine 100 grams of Parmesan 3 tbsp of butter 2 tbsp of olive oil 25 grams of parsley chopped 2 tbsp of chopped thyme Method 1) Season Chicken on both sides and fry with 1 tbsp of butter and olive oil until cooked,  transfer to a plate 2) Melt the remaining butter and olive oil in a pain and fry the onion and garlic over a medium heat for 5 minutes. Then fry the mushrooms for 5 minutes. Add the the Marsala wine , cream and thyme  and cook over the medium heat for 10 minute. 3) Meanwhile cook the pasta 4) Add the cooked chicken and  cook until the chicken  is warmed through and the sauce has thickened 5)Add the cooked pasta to the pan with the Parmesan cheese and toss and cook for 1 -2 minutes.

Apart from giving this dish a little for the marinade its surprisingly simple ,and takes less time than most curries I have made before. Ingredients for the marinade Skinless , boneless Chicken thighs for 4 people 2 Crushed Garlic cloves 2cm of Ginger finely grated 1/2 tsp of fine sea salt 1/2 tsp of hot chilli powder Juice of Half a lemon 75ml of Natural Yoghurt 1/2 tsp of  garam masala 1/2 tsp of ground turmeric 1 tsp of ground cumin For the sauce 10 grams of melted butter 2 garlic cloves finely chopped 2 cm of ginger finely chopped pinch of ground cardamom 2 cloves 1 tsp of ground coriander 1 tsp pf garam masala 1 tsp of ground turmeric 1 tsp of hot chilli powder Juice of half a lemon 40g of unsalted butter 100 ml of double cream 1 Tbsp of Chopped Coriander Method 1) Place the chicken in a  bowl and add the ginger , garlic , salt , chilli powder and lemon juice cover with cling film and chill for 30 minutes 2) Then add the yoghurt , garam masala, tu

The secret with this sauce is to try and buy the best quality tinned cherry tomatoes you can , for me its the Mutti brand. Ingredients 3 Tbsp of oil 1 red onion thinly sliced 1.2 tsp of dried chilli flakes 10-150g of diced pancetta 2 tins of cherry tomatoes 400g of Spaghetti or Fettuccine 3 tbsp of Parsley 60g of freshly grated Parmesan cheese Method 1) Heat the oil in a large frying pan and fry the onion for 5 minutes 2)Add the pancetta and chilli flakes and fry for a further 5 mins 3) Pour in the cherry tomatoes, stir well and simmer for 10 minutes 4) Meanwhile cook the pasta 5) Once cooked mix the pasta with the sauce and add the parsley and serve.

Please try this easy recipe for great Jerk results Ingredients Chicken thighs for 4 people 2 Teaspoons of all spice 1 Teaspoon of ground cinnamon 1 Teaspoon of sea salt 1 Teaspoon of  black pepper 1/2 teaspoon of ground nutmeg 4 Tablespoons of Brown soft sugar 4 Garlic Cloves 1 Spring Onion 1 Thumb size chunk of Ginger 100ml of Oil 2 tablespoons of Lime 4 Tablespoons of Soy Sauce 2 tablesppons of Vinegar Method 1) Blend all the ingredients to form a paste 2) Marinade the chicken over night 3) Cook the chicken at 180 oC for 40 minutes in the marinade and turnover after 20 minutes for great results

This is a really tasty Thai dish and makes the hard work of growing Thai Holy Basil really worth it. It is always nice to grow herbs that you have a use for. Ingredients 400 grams of steak cut into thin strips 5-6 Garlic cloves thinly sliced 1/2 a Pepper thinly sliced 1 Onion thinly sliced 2 Teaspoons of Soy Sauce 1 Teaspoon of Dark Soy Sauce 1 Tablespoon of Fish sauce Couple of Pinches of sugar 25 grams of  Holy Basil Some Coriander to Garnish Method 1) In a Wok Sear the Beef for 1-2 minutes and take out 2)Stir fry the Veg for about 1-2 minutes 3) Toss the Beef back add the Soy sauce, oyster sauce and fish sauce and cook for about a minute 4) Add the Thai Holy Basil and cook until wilted and serve with rice As Always any Thai people  or those who cook Thai food who have tips on this Dish then feel free to email me.

Singapore Noodles always reminds of my trips to SE Asia .Thankfully the dish is realtively easy to make. Ingredients for 4 People 150 grams of Raw Shrimps 2.5 teaspoons of Fish sauce 1 Packet of Thin rice noodles 1 Teaspoon of Minced Garlic 1 teaspoon of Soy Sauce 1 Teaspoon of Shaoxing wine 1/4 teaspoon of ground white pepper 1/4 teaspoon of sugar 2 Eggs beaten with salt to season 100-150 grams of Char siu pork http://roastkimchi.blogspot.co.uk/2017/08/easy-char-siu-pork.html 1/2 an onion thinly sliced 1/2 red pepper thinly sliced A handful of Mangetout 1/2 Carrot  cut into thin strips 1 Tablespoon of curry powder 2 Spring Onions sliced 2 Teaspoons of  Sesame Oil Method 1) Pat the shrimp dry and place in a small bowl with 1 teaspoon of oil and 1/2 teaspoon of fish sauce and set aside in the refrigerator. 2) Prepare your noodles as per packet instructions 3) Place the Garlic ,soy sauce , shaoxing wine , white pepper, sugar and the remaining fish sauce and set

Firstly this Char siu pork doesnt have the red colour as I didnt want to add food colourings to my meat which is very unhealthy. But this recipe retains the flavour and keeps the pork moist whilst cooking. You can use any cut of meat  for this but i find Pork Fillet the easiest for those in a hurry. Char Siu Pork for 4 500g of Pork Fillet Thumb size of ginger grated Tea spoons of minced garlic 50ml of Soy sauce 50 ml of rice wine 2 spring onions chopped 3 Tbsp of Light brown sugar 1 Tbsp of Hoi sin sauce 2 Tbsp of Yellow bean sauce 1 tbsp of oil 1/3 cup of Honey Some pepper Method 1) Combine all the ingredients and marinade the pork fillet over night 2) place the Pork on a roask rack under a roasting tin  half filled with boiling water at 180 oC 3) cook for 40 minutes  turning over after 10 and continually baste with the reserved marinade 4) Any left over  pork add to Singapore Noodles which I will blog about soon. 5) If you any other methods to this incredible d

This is a Chinese dish that tastes great and is authentic. Amazingly this dish is easy too. Kung Pao Sauce makes another for 3 meals 3 Tablespoons of Peanut oil 2 teaspoons of Korean Flakes 1 Teaspoon of Ground Sichuan Peppercorns 2 Tablespoons of minced Garlic 1 Tablespoons of minced Ginger Sauce 1/2 cup Chinkiang Vinegar 1/4  cup soy sauce 1/4 cup Shaoxing wine 1/3 cup of sugar 1 tablespoon of cornstarch pinch of salt 1)  combine the salt ingredients and mix and set aside 2) Add the Peanut oil and cook the Korean Chilli Flakes for about 5 minutes 3) Add the garlic , ginger and  sichuan peppercorns and cook for 1 minute 40 Add the sauce and cook until it thickens up , add to an air tight container once cooled and store in a fridge. Kung pao Prawns Enough  Prawns for 4 people 1 Tablespoon of Peanut oil 6 spring onions chopped 1 Pepper chopped Cashew nuts optional 1) Add the Pepper and Spring onions and cook for a few minutes 2) Add the Prawns and cook

Italian Sauteed Potatoes  are extremely simple to do but so tasty. Ingredients Enough Potatoes  for your family cut into smallish cubes 10 cloves of garlic 3 Sprigs of Fresh Rosemary Olive oil ( Enough to shallow fry them) Method 1)  Prepare the potatoes and boil them for about 8 minutes then drain them and let them dry out for  30 minutes or so 2) Then Heat the olive oil in a medium high heat  and add the potatoes turning on a regular basis 3)  After 10 Minutes Add 10 cloves of Garlic  ( skin on) and the sprigs of Rosemary and cook for a further  10 minutes 4)  Drain the potatoes on Kitchen towel then serve  and enjoy

Saltimbocca loosely translates as " Jumps into the mouth". It is a  simple dish from rome normally made from Veal but Chicken  or pork can also be substituted. Ingredients Pork Fillet or Escalopes flattened out Flour for coating 1-2 Sage leaves per piece of meat 1-2 slices of Prosicutto per piece of meat 30-40 grams of butter for cooking Sage Flower 1/2 juice of a lemon 1 Large glass of Dry white wine. Method 1) Flatten your piece of meat  then put a sage leave in the middle and  take some proscuitto and wrap round the meat. Attach the meat with a cocktail stick 2) Coat this piece of meat with flour and shake off any excess 3) Heat the butter with the sage  flower ( I find this  gives extra sage flavour to the dish) 4) Fry the  meat about 3 minutes either side 5) Then pour in the wine and the lemon juice and cover for about 1-2 minutes to  make sure the meat is cooked and the sauce to reduce. 6) Take out the meat  and remove cocktail sticks 7) Heat the sa

Osam Bulgogi is one of my favourite Korean meals and I hope you can try it. Ingredients for 2 One squid tube ( 100 grams) 250g of Pork belly 1/2 Onion Sauce 2 Tbsp Korean Chilli Powder 1 Tbsp of Sugar 1 tsp of minced Garlic 2 tsp Sesame oil 2 tbsp Mirin 1 tbsp Chilli Paste (Gochujung) Method 1) Slice Squid ring shape and chop pork belly to small bite size pieces 2) Mix all sauce ingredients in the bowl 3) Slice onion and marinate squid , pork with prepare sauce for an hour. 4) Heat oil in the pan and cook until the pork belly is booked 5) Serve with rice and  lettuce leave wrap  ( Ssam)

MapoTofu is a famous dish from China but this is the simplier version. Like all my blog posts if you have a different way to do the dishes then please let me know as I am always learning. Ingredients Serves 2 1 Onion 3 Chillis 4 Spring Onions 1 Pack of Tofu 2 Tbsp of Chinese Chilli oil  200ml of Water 1 tsp of Corn starch Minced Pork 250g For the Marinade 1 Tsp Ginger 1 Tbsp of Mirin 1 Tbsp of Soy Sauce For the Sauce 2 Tbsp of Doubanjang 2 Tbsp of Oyster Sauce 1 Tbsp of Korean Chilli Powder 2 Tbsp of Dark Soy sauce   Method 1) Marinate the Pork for 30 minutes 2) In a wok heat the Chilli Oil and cook the spring Onions for 2 minutes then  add the pork and cook until cooked. 3) Add all the chopped Vegetables and cook along with the sauce ingredients for 5 minutes then pour  the water. 4) Bring to a boil and  add the Tofu and Boil for another 5 minutes 5) Mix the corn starch with a little bit of water and add to the mixture 6) Serve the Mapo Tofu with rice

Champong is a spicy Korean Chinese Noodle dish with seafood Ingredients for 2 portions Mixed Seafood 150g 2 Chilli Chopped 1/2 Onion sliced 2 Pak Choi 1/2 Courgette sliced 70g of mushrooms chopped 200g of dried Udon Noodles 3 Spring Onion Chopped For the sauce 2 Tbsp of Chilli Oil 1 Tbsp of  Oyster Sauce Chicken stock 400ml or one cube with water 1 Tbsp of Korean Chilli Powder 2 Tsp of Minced Garlic Salt to taste Method  1) Prepare the Noodles by  cooking the noodles as per instructions on the packet 2)Fry the spring Onions for 30 seconds in the Chilli oil over a high heat 3)Then add  all the Vegetables , Garlic and Oyster Sauce and cook for 2 minutes 4) Then add the Korean Chilli Powder and seafood and cook for 2 minutes 5) Then add the chicken stock and bring to a boil , add more salt or soy sauce if needed. 6) Add the noodles and heat through. 7) When the noodles are hot and the seafood is cooked serve in bowls

This is version takes quite a long time but it does have a fresh healthy taste. I am also working on different versions which I will blog about later if and when I am happy with them. Ingredients 1 kg of pork Fillet cute into 1 inch  / 2.5 cm cubes Cornflour to coat the meat Marinade 2 teaspoons of soft brown sugar Egg Yolk 3 Tbsp of Dark Soy sauce 3 Tbsp of Rice wine Make sure the Dark soy sauce and Rice wine covers the meat in equal quanties. Veg 1 Red pepper ,deseeded ,  cut in to strips and then cut into diamond shaped 1 cucumber skinned and deseeded and cut into   diagonal pieces 2 celery sticks   chopped into diagnoal pieces 125g of Button mushrooms   quartered 1 Large onion cut into 1 cm chunks 400g of Pineapple cut into 1 inch  slices Sauce 150 ml of Rice vinegar 200 ml of Chicken stock 2 Tablespoons of  Tomato sauce 1 head tablespoon of cornflour  mixed with water to  form the consistency of cream. Method 1)  Chop the pork up into cubes and mak

Club sandwich with an ice cold beer for me is a lovely lunch. I know a Club sandwich is rather simple to make but I hope that a few ingredients in mine will be new to you. Ingredients for 2 sandwiches 6 slices of bread 2  eggs 2 Big tomatos 4 leafs of Iceberg lettuce 4 Rashers of Bacon 2 Slices of Cheese ( I used Edam) Mustard Mayonnaise Strawberry jam. Method 1) After  preparing  the  Lettuce and Tomato and cooking the egg and bacon  you can commence putting together the sandwich. 2) First take one  slice of bread and   spread mayonnaise and then mustard   then add the cheese slice and egg 3)Then spread strawberry jam on the bottom side of the second piece of bread and  mustard on mayonnaise on the top. 4) On top of the mayonnaise and Mustard add the lettuce ,bacon and Tomato. 5) Then with the last slice of bread  spread Jam on the bottom side and push down.

Donuts are lovely and muffins are lovely but Doughnut muffins are twice as lovely Ingredients --- makes 12 200g  softened butter 200g Golden Caster Sugar 3 Eggs 300g self raising flour 100ml of sour cream 1/2 tsp of baking powder 1/2 tsp of bicarbonate of soda 12 tsp of Raspberry Jam 3 tsp of Caster sugar to dust with a couple of pinches of Cinnamon Method 1) Add all the ingredients except the jam and sugar for dusting in a large mixing bowl. Mix until you have a smooth batter. 2) Add 1.5 Tbsp in each Muffin case , then make a small well and add the jam and cover with a further teaspoon of batter and smooth over so the jam is covered. 3) Bake at 160 oC for 30 minutes 4) leave to cool for 20 minutes then roll the Doughnut muffins in the sugar and Enjoy.

Navarin Stew is a simple iconic  Lamb stew Ingredients 500g-1kg of Diced lamb shoulder 1 Carrot Cubed 1 Onion Cubed Nudge of Butter 4 Whole Garlic Cloves 20 grams of Tomato puree 20 grams of Plain Flour Bouquet Garni Medium sized potatoes par boiled ( Amount depends on you) Method 1) Brown the Lamb and turn the oven on at 220 oC 2) Remove from pan and get rid of excess oil. 3) Add  Carrots and Onions with the butter and sweat for about 5 minutes 4) Add the lamb back and sprinkle the plain flour on the top And add the casserole pot to the oven for 5 minutes. 6) Take out of the oven and put back on the hob and  add the tomato paste and enough water to cover the lamb. 7) Bring the  stew to a boil then place in the oven  at 180 oC for 30 minutes 8) Take out of the oven place the lamb in a separate pan and filter the sauce and simmer for 20 minutes with the potatoes to make sure the potatoes are soft and cooked you can also add any other veg such as onions , green bean

This is a tasty and traditional Dessert from the English County of Hampshire. Ingredients 225g Unsalted Butter 175g of Caster Sugar 3 Eggs 2 Tbsp of Double Cream Grated Zest of 1 Orange 175g of Plain Flour Pinch of Salt 700g of Eating Apples 175g of Apricot Jam Icing Sugar Cream or Custard to serve. Method 1) Butter a Pie dish ,  use 55grams of your Butter amount for this purpose 2) To make the sponge Cream the remaining Butter and Sugar until light 3) Then beat in the Eggs , Double Cream and Orange zest 4) Then Fold in the Flour and salt 5) Then peel , core and quarter your apples 6) Then spread 115 grams of the Apricot Jam at the bottom of the Pie dish 7)  spoon half the sponge on the top , then mix the apples with the remaining  Jam and add on top of this layer of sponge. 8)  Then cover this layer with the rest of Sponge and smooth . Bake @  160 oC for about an hour or until Golden. 9)  Then when cooled down dusr with Icing sugar and serve with cream or Cus

Hello there ,I know there is more Special Fried rice  recipes than there are days of the week. This is my version so I hope you enjoy. Ingredients Serves 4 250-300 grams of Cooked rice 3-4 Spring Onions   chopped quite finely 100 grams of cooked Ham or Chicken chopped 150 grams of Peas 1 Large egg beaten with salt and pepper 1 Tablespoon of Soy Sauce 1 Tablespoon of Oyster sauce 1 Teaspoon of Sesame Oil Some shredded lettuce for Garnish. Method 1) Fry the Spring Onion for 2 minutes in  nut oil 2)  Add the Cooked meat and cook for a further minute 3) Add the Cooked rice 4) Add the peas along with the Soy sauce and Oyster sauce 5)  Make a well  and add the beaten egg and let it cook then mix well into the rice 6) Check for seasoning add more soy sauce and oyster sauce if needed 7) Add the seasame oil mix in 8) Garnish with Shredded lettuce and serve

I love steamed fish and this is a simple and lovely way to prepare fish Ingredients Serves 2 2 X Cod Fillets Coriander to Garnish Sauce 2 Garlic Cloves , finely chopped 1 Tablespoon finely chopped fresh Ginger 1 Chilli Finely Chopped 1 Tablespoon of Rice Wine 2 tablepoons of Light Soy Sauce 1 Teaspoon of  Toaste Seasame oil Salt and pepper Method 1) Place Fish in a heat proof  plate add the sauce ingredients and mix well 2) Add to a bambo steamer and steam for 8 minutes 3) Garnish with Coriander and Enjoy

Enjoy this easy and Quick Scallop dish. Ingredients for 2 8 King size Scallops 4 Spring Onions, cut into 1 inch pieces 1 Tablespoon finely chop 1 Tablespoon of Chilli 1 Tablespoon of Shreeded Carrot Half a pepper cut into 1cm  pieces 1 Tablespoon of Dark Soy Sauce Ingredients 1) Heat the oil in a wok  and sear the scallops and remove from pan 2) Add the veg and stir fry for 2 minutes 3) Add the scallops and mix for a minute and add the soy sauce mix well and serve

This is an easy Chinese Dish to do Ingredients 250g of Raw Prawns 2.5 cm  piece of fresh root ginger peeled and finely chopped 1 red and green pepper cut into strips 3 spring onions  trimmed and sliced diagonally into 2.5 cm pieces 100g of Water chestnuts thinly sliced 1 tbsp of Rice wine 1 tbsp of Dark Soy sauce 1 teaspoon of cornflour mixed with some water to form a paste pinch of dried chilli flakes. Method 1) Fry the Prawns for 2-3 minutes then drain on kitchen paper 2) Add the vegetables and fry for 3-4 minutes 3) Pour the liquid ingredients into a bowl and pour into the pan and return the prawns 4) Fry until the sauce begins to thicken

This dish is a simple dish from Naples which is lovely for the summer. Ingredients 500grams of  Fish fillets 2 tins of chopped tomatoes or  500 grams of  cherry tomatoes. I use tinned cherry tomatoes 3 cloves of garlic finely chopped 1 onion finely chopped 200ml of white optional if not  use water Big bunch of parsley , use half for garnish few sprigs of Oregano , Thyme if you have On or 2 bayleafs some salt and pepper and a pinch of sugar Method 1) Cook the onion and garlic in olive oil until transuclent 2) Add the Tomatoes and wine and simmer for 30 minutes or less if you dont have time with cover on 3) Add the herbs 4) Add your fish fillets and cook for 5 to 10 minutes with cover on 5) Garnish with the left over Parsley.

Cucumber Kimchi is a tasty Korean Side dish , this is the simple way to do it. Ingredients 1 Cucumber salt 1/2 Onion 1 Tsp of Seasame oil 1 tsp Soy sauce 2 Tbsp granulated sugar or oligosacharide Method 1) slice your cucumber and sprinkle salt  and leave it for 20 minutes 2) Slice the onion and leave it in cold water to eradicate the strong smell 3)Remove water from the cucumber and onion mix well with the other ingredients 4) serve it with rice or noodles as a side dish  

This side dish is very Korean and you dont often see it in Korean restaurants outside of Korea. I personally like it as a bar snack with beer. Ingredients 2 Cups of Dried Anchovy 2 Tbsp of oil 2 Chillis Chopped 1 Tbsp of Mayonaise For the sauce 1 Tbsp of Soy Sauce 2 Tbsp of Oligosacharide 1 Tbsp of Granulated Sugar 1 Tsp of Minced Garlic 1/2 Tbsp of  Mirin Method 1)  Put  Anchovy in a Sieve and shake to get rid of excess debris 2) Heat the Oil  in the pan and fry the garlic for 2 minutes 3)Add the anchovy and fry for 5 minutes until the anchovy turns brown and crispy 4) Lower the heat and mix the sauce and cook for 2 minutes until the anchovy absorbs all the sauce 5) Remove from the heat add 1 Tbsp of Mayonaise and mix together to make soft dried anchovy.  

This is a lovely Korean Side dish which makes full use to chives I grow. Ingredients 200grams of Chives 2 Tbsp of Soy Sauce 2 Tbsp of  Korean Chilli Powder 2 Tbsp of granulated sugar 1 tbsp garlic minced 1 tbsp of Sesame oil Method 1) Prepare Chives ,wash and drain water 2)Mix all sauce ingredients 3) Mix with Chives 4) Serve as a side dish when you have BBQ

Omurice is a Japanese dish of rice and egg popular in Both in Japan and Korea. Ingredients for 2 people Fried Rice  2 Bowls of cooked Rice 4 Rashes of bacon chopped or 100 grams of chopped ham Half a courgette chopped finely Half an onion chopped finely 1 Tbsp of Oyster Sauce 2 Tbsp of Ketchup 2 tsp of Sesame Oil Salt and Pepper to taste 2 Eggs beaten per person Garnish with Tonkatsu sauce or ketchup, Spring onion chopped, Tomato chopped Method 1) Stir Fry Chopped Onion , Courgette , Bacon for about 3 minutes 2) Add the rice and peas Mix well and cook until all the veg are cooked 3) Add the Oyster sauce,Ketchup , Sesame oil  and season to taste 4) In another frying pan , heat  oil and pour egg mixture and cook with low heat, when the outside of the egg starts to cook put the fride rice on one side of the egg and fold. 5) Place on a plate and garnish  and repeat for the other portion.

This is an Iconic Classic Korean Dish that is one of my favourites to eat. Ingredients for 2 people 200g of Silken Tofu  ( Soft Tofu) 200g of Mixed Seafood 1/2 Courgette Sliced 1/2 Onion Sliced 4 Mushrooms Sliced 2 eggs Kimchi Optional Chopped Chilli Optional Sauce 1 Tbsp Chinese Chilli Oil 1 Tbsp Soy Sauce  ( you can also add more later) 2 Tsp of Korean Chilli Powder 1 Tsp of Minced Garlic 3 cups of water Method 1) Cook the veg in the chilli oil 2) Add the Soy sauce and garlic for 1 minute 3) Add the Seafood and cook for 1 minute 4) Add the water and bring to the boil and add the Tofu and cook for 3-5 minutes 5) If you want it more spicy add Chopped Chilli and Kimchi , Do check to see if you need more Soy sauce. 6) Add  the egg and swirl it in the pan until the egg white is cooked 7) Serve with rice