Pappardelle Beef Bolognese

 

First time buying fresh pappardelle from Lina Store and was thinking to make some Italian pasta dishes at home. Have searched a couple of recipes online, then I decided to go for Beef Bolognese as I wanted some thick and hearty sauce to go with this broad, flat pasta. Adapted from Chef Pasquale Sciarappa’s Pappardelle Bolognese recipe that he made for Orsara Recipes, this is my version to recreate it and it tasted totally delicious.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 : (portions for two)

-200g fresh pappardelle (or any pasta of your choice)

-190g Sun-dried tomato paste from Sacla

-175g beef mince.

-1/2 onion, chopped.

-2 garlic cloves, chopped.

-1 cup dry white wine.

-4 bay leaves.

-5 cherry tomatoes, halved.

-Salt and black pepper to taste.

-Grated parmesan and fresh basil leaves to sprinkle on top.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a large non-stick pan over a medium heat, add beef and mince and gently stir with a wooden spoon until browned.

-Reduce the heat, add chopped garlics and onions, keep stirring for 2-3 minutes until soften.

-Pour in dry white wine, leave to bubble and cook away.

-Add tomato paste, bay leaves, and halved tomatoes, continuously stir and break up the cherry tomatoes.

-Add a pinch of salt and black pepper to taste.

-Reduce to the lowest heat, cover with a lid to simmer for about 25 minutes. (stir occasionally.)

-When Bolognese is nearly ready, cook pappardelle in a large pot of boiling salted water according to the packet instruction.

-Once pappardelle is al denta, drain and reserve some cooking water, then move it to the pan, mix with Beef Bolognese sauce.

-Serve with grated parmesan and fresh basil leaves if you like.

 

前幾天去Kings Cross的時候順便去Lina Store買了他們家手工的寬帶義大利麵，回程途中就一直盤算要拿來煮甚麼才好，後來在Youtube看了Pasquale Sciarappa老爺爺剛好有示範一道波隆那肉醬寬帶麵，就決定參照他的方法做牛肉番茄肉醬麵了！老爺爺有吩咐說如果要用市售的蕃茄醬的話，一定要買玻璃瓶裝的，絕對不能買罐頭的！他的話我有聽進去，另外我記得每次我在超市買蕃茄糊或番茄紅醬之類的東西，印象中都買到不甚好吃的，所以最後是拿了Scala的日曬番茄紅醬，這次煮出來的波隆那肉醬就很成功。還有我這回是一次煮了兩人份的，麵量夠多所以擺盤起來好像比較好看？！

 

To Make Pan-fried Beef Pie with Pizza Dough 牛肉餡餅 (披薩餅皮版本)

 

Not a while ago I've already seen someone using pizza dough to make Chinese buns and pies, so I always wanted to try this hack. Finally made it this week and I was quite surprised how easy and how delicious they turned out with pizza dough ! Simply using beef balls is also a shortcut to make the meat filling, both methods worked well. 👌 Now I believe Marco Polo met Chinese pies when he travelled to China and then made a similar dough in Italy with different toppings. That’s why pizza dough works well for making Chinese buns. 😄 How do you think ? Anyway highly recommend to give this hack a try if you don’t bother to make the dough for buns from scratch.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐰𝐫𝐚𝐩𝐩𝐞𝐫 :

-220g Original pizza dough from Northern Dough Co.

-Just follow the instruction on the packaging, stretch and roll the pizza dough into a thinner base.

-Use drinking glass to cut small round sheets from dough base.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐛𝐞𝐞𝐟 𝐟𝐢𝐥𝐥𝐢𝐧𝐠 : mix the followings together until water is absorbed.

-10 pcs (175g) Beef meat balls 10% fat from Sainsbury's

(They are already seasoned with salt and black pepper)

-1 tbsp finely grated ginger.

-1 small bunch of spring onions, finely chopped.

-1 tbsp cold water.

-A pinch of five spices and white pepper to season.

 

𝐓𝐨 𝐚𝐬𝐬𝐞𝐦𝐛𝐥𝐞 :

-Scoop 1 tbsp of beef filling and place it on the central of round dough sheet.

-Gather up the sheet edges and make sure the bun is sealed. (As long as the folds completely seal the filling, it doesn’t matter to wrap it perfectly or not.)

-Set the buns aside for a further 10 minutes at room temperature.

 

𝐓𝐨 𝐜𝐨𝐨𝐤 𝐭𝐡𝐞 𝐩𝐢𝐞𝐬 :

-Heat oil in a non-stick pan over medium heat until warm.

-Gently press the buns by hand to make them slightly flat, place the pies (sealed-side down) to the pan but not to overlap to each other.

-Flip over until both sides are golden brown, approximately 4-5 minutes each side.

-Serve hot and enjoy.

 

話說英國美食社團的購物清單其實沒有特別燒到我，比較讓我感興趣的反而是食材的創意料理，之前就有看過披薩麵團可以拿來做水煎包，一直都很想來試試看，終於在這周買好材料準備來解鎖新技能！因為我覺得英國的豬絞肉比較有味道，所以這次是決定做牛肉餡餅，餡料是用超市的牛肉丸，基本上這些肉丸都已經有事先調味了，所以只要再添加一些其他辛香料就好。(是不曉得牛肉丸可不可以就直接包，不然整個食譜就更懶人了)然後因為是第一次包餡餅，所以其實包得不甚好看，但封口處鍋煎之後好像也看不太出來，總之剛煎完還熱騰騰時就忍不住咬下第一口，覺得這個吃起來就是牛肉餡餅啊，一點都沒有披薩的感覺，真的很神奇，看來當初馬可波羅去中國把餡餅帶回義大利、然後改造成義大利披薩，這個說法果然很有可信度。

Shui Zhu Yu / Spicy Boiled Fish 麻辣水煮魚(調理包版本)

 

This is another Szechuan cuisine that makes me drooling all the time. ‘’Shui Zhu Yu’’ (水煮魚) is basically to poach fish fillet into hot seasoned stocks with the toppings of chillies. The fragrance and the flavour of spiciness from ‘’Hua Jiao’’ (Szechuan pepper) is certainly addictive (and may make your lips go numb in a few minutes) for the person who craves spicy food. I remember I was in love with this dish at the first time when I had it at a Chinese restaurant in London. (Never had it before in Taiwan) Don’t think I can recreate this Szechuan significant cuisine at home from the scratch but I made it by simply using seasoning pack, and it tastes so bomb !

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-Hake fillet 400g, cut into thin slices.

-Chinese leave, cut into pieces.

-Shui Zhu Yu seasoning pack 200g. (from Bai Jia白家, you shall be able to find it at oriental supermarkets.)

-Spring onions, chopped.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Marinate the fish fillets with powder sachet from seasoning pack for 15 minutes. (powder sachet is basically corn starch with seasoning)

-Add paste from seasoning pack to a boiling water (500-700ml), stir well and let it simmer for about 3 minutes over medium low heat.

-Add Chinese leaves and let it cook for a further 3 minutes.

-Add marinated fish fillets into the soup and cook until they become white.

-Transfer all content to a serving bowl, sprinkle dried chillies from seasoning pack and also some chopped spring onions on the top.

-Heat 2 tbsp oil in a pan until shimmering and smoking slightly, pour hot oil over the top of serving bowl to sizzle with fragrance.

-Enjoy with rice together.

 

以前在台灣就很喜歡上川菜館，不過也是來了英國才知道原來有好多四川菜是我過去不知道的，而且都很好吃，像是麻辣香鍋、冒菜、水煮魚、水煮牛肉…等等(以前的等級大概只有五更腸旺而已，但後來發現它其實算是台灣發明的川菜)；之前跟Yamado網購乾貨時剛好看到它們有白家的水煮魚調料，於是就買回來煮煮看，白家出的調味一向都很夠味，對我知道這碗看起來很辣很油，但配飯吃的時候真的很過癮，魚片下了兩盒還覺得有點不夠，一年就放縱這麼一次應該不過份吧。

Easy Teriyaki Chicken Recipe

 

Teriyaki sauce is a basic Japanese sauce you need to learn how to make as it’s really easy ! You can use the sauce to marinate, to cook, or to season with meat, fish, tofu, and vegetables. Remember the ratio of key ingredients when making teriyaki sauce, then simply adjust the flavour by adding honey or maple syrup to create your own version. Today’s teriyaki chicken only took me about 15 minutes to make it, how simple, isn’t it ?

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
-1 skin-on boneless chicken thigh.

-Chopped spring onions to garnish.

⁠
𝐓𝐨 𝐦𝐚𝐤𝐞 𝐭𝐞𝐫𝐢𝐲𝐚𝐤𝐢 𝐬𝐚𝐮𝐜𝐞
-Use equal part of soy sauce, mirin, and sake. (1:1:1)⁠
This is the basic formula for making teriyaki blend, you can also choose to add sugar, honey, crushed garlic or ginger to produce your own flavour.⁠ I also added 1 tsp sugar here.
⁠
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝
-Pour some teriyaki sauce over chicken thigh and let marinate for 10 minutes.⁠
-Heat a non-stick frying pan under medium low heat and place chicken thigh skin-side down.

-Once the skin becomes crispy and caramelized, flip the chicken over and keep frying until nearly cooked thorough.
-Pour teriyaki sauce into the pan, spoon the sauce over chicken to coat thoroughly.

-When there’s almost no liquid remaining in the pan, then it’s done.

-Sprinkle chopped spring onions and serve on top of rice.
⁠

照燒醬每個人必須要會！一旦知道怎麼調醬汁之後，就可以用它來煎煮各種肉類、海鮮、豆腐、以及蔬食等食材，而且還可以跟別人誇耀：我會做日式料理喔。依據個人喜好在基本比例中另外添加楓糖、蒜末、薑末、甚至辣椒等其他配料，就可讓醬汁充滿變化，然後又可以再一次跟別人誇耀：我會做Fusion Style的日式料理喔。

Yakiniku Donburi / Streaky Bacon Rice Bowl with Spring Onion Sauce 蔥醬豬培根燒肉丼飯

If you are craving Japanese Yakiniku Donburi (Grilled Meat Rice Bowl) then this is an easy recipe by simply using streaky bacon from supermarket. This marinade sauce is generally used for grilled ox tongue or beef but I found it also perfect for bacon. Adapted from Masa Cooking Beef Yakiniku Shionegi Donburi recipe, I made my own Donburi version with these ingredients:

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭

-80g thinly sliced smoked streaky bacon from Waitrose

 

𝐓𝐨 𝐦𝐚𝐫𝐢𝐧𝐚𝐭𝐞 𝐭𝐡𝐞 𝐦𝐞𝐚𝐭 : Mix the following ingredients thoroughly and spread the sauce on bacon both sides for 3 minutes.

-Finely chopped spring onions

-5g minced ginger.

-1 or 2 cloves of garlic, minced.

-Cooking wine, 1 tbsp.

-Sugar, 1tsb.

-Lemon juice, 1 tsp.

-Vegetable oil, 1tbsp.

-A pinch of black pepper.

If you are using unsmoked bacon, you can add salt and more black pepper.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝

-Heat oil in a non-stick pan over medium high heat, place marinated bacon in a single layer, flip over when golden brown.

-Serve on top of cooked rice, sprinkle some chopped spring onions, and add an egg yolk of your choice.

 

這道燒肉丼飯其實是師法MASA的蔥醬牛小排燒肉飯食譜，我使用的是超市買的薄切培根，因為我買到的培根豬肉是煙燻過的，所以原食譜中的鹽跟黑胡椒我就直接不加或是減少份量，加上豬肉片很薄，醃料抹完靜置個3分鐘就可以直接下鍋煎了，15分鐘內可以完成，最後再放上一顆生蛋黃，就真的跟外面餐廳賣的有八九分像。

Easy Laksa at Home in 15 minutes. 速成叻沙咖哩湯麵

 

Do you like Laksa ?

Laksa is an iconic Malaysian coconut curry soup with rich, fragrant, and flavoured broth. I always wanted to try making Laksa but felt it’s not an easy job as it requires a lot of spices and ingredients from scratch. However, when I saw Marion's Kitchen simply using Thai red curry paste, curry powder, and coconut milk to cook Laksa soup in 15 minutes, I think I might be able to make it as well ! The result is way better than I expected, and this easy quick Laksa recipe is definitely a game changer. Adapted from Marion’s Kitchen, I made my Laksa with these ingredients :

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-45g Red curry paste from Bart

-200 ml coconut milk.

-200 ml dashi stock.

-20g curry powder. (I grated from Japanese curry cube.)

-Vegan soya balls. (or any fish balls your preferred.)

-Boiled egg.

-Prawns.

-Tofu, cut into cubes.

-Fish sauce

-Sugar.

-Enoki mushrooms, pre-cooked in a boiling water.

-Spring onions, chopped.

-Sprouts.

-Lime, sliced.

 

𝐇𝐨𝐰 𝐭𝐨 𝐜𝐨𝐨𝐤 :

-Oven cook frozen soya balls for 12-15 minutes. (Preheat oven, 220°C/follow the instruction on the package)

-Meanwhile heat 2 tbsp oil in a non-stick pan over medium high heat, add red curry paste and stir until fragrant.

-Add curry powder and keep stirring for 1-2 minutes.

-Add coconut milk and dashi stock, cook for 5 minutes.

-Add tofu and prawns in, simmer under low heat for a further few minutes until everything is cooked.

-Add fish sauce and sugar to taste.

-Serve it over noodles and top with cooked enoki mushrooms, soya balls, sprouts, egg, lime, and spring onions.

說到馬來西亞的美食，你想到的是哪一道呢？我的話叻沙絕對是其一，不過之前都沒有嘗試自己煮過，因為印象中叻沙需要很多辛香料(可能有些在英國也不好找)，後來剛好在網路上看到Marion’s Kitchen的15分鐘叻沙食譜，基本上只需要泰式紅咖哩醬、咖哩粉、椰奶，就能快速調成八九分像的叻沙咖哩湯，於是我便參照做法，順便消耗S&B的咖哩塊(因為沒有咖哩粉，我就直接磨手邊的日式咖哩塊。另外雖說S&B是日本的牌子，在英國超市就可以買得到，但我覺得它沒有House的咖哩塊好吃耶，有人也這麼覺得嗎？)，煮出來的湯真的就是叻沙欸，覺得自己又收了一道湯麵料理，這個食譜真的很推薦喔。

Shogayaki / Japanese Grilled Pork with Ginger Sauce 薑汁豬肉

 

When I firstly used Waitrose thinly sliced bacon for hot pot, I was also thinking to use it for making this Japanese popular home cooking dish : Shogayaki (生姜焼き). ‘’Shoga’’ means ginger and ‘’Yaki’’ means grill in Japanese, this dish generally refers to paper thin sliced pork so these thinly sliced bacon I got from Waitrose shall perfectly fit. Since I was using smoked bacon, the ratio of soy sauce would be less otherwise it would taste too salty. Just follow the following recipe adapted from @chef_jamestw then you can easily enjoy flavoursome Japanese home style pork dish with rice in 15 minutes.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-80g thinly sliced smoked streaky bacon from Waitrose

-Chopped spring onions to garnish.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐬𝐚𝐮𝐜𝐞 𝐦𝐢𝐱𝐭𝐮𝐫𝐞 :

-Soy sauce, 1& 1/2 tbsp

-Mirin, 1& 1/2 tbsp.

-Cooking wine 2 tbsp.

-Ginger, minced, 2 tbsp.

-Sugar, 1 tsp.

 

𝐌𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a non-stick pan over medium high heat, place thinly sliced bacon in a single layer, flip over when golden brown.

-Add sauce mixture and stir fry for a further 1 minute.

-Sprinkle with chopped spring onions and serve with rice.

 

因為Waitrose的薄切培根拿來煮火鍋整個大成功，也讓我有了靈感想到可以拿它來做其他燒肉料理，今天要分享的就是日式的薑汁燒肉，這真的是一道超級簡單、手殘黨也可以成功的家常菜；我上網同時看了MASA跟詹姆士的做法，MASA的食譜有多加味噌，然後豬肉片需要先稍微醃過，但因為我買到的是煙燻培根，我覺得直接先炒然後再加醬汁應該就很美味了，所以最後是選擇參照詹姆士的食譜。最後真的是15分鐘不到就可以上菜了，難得英文食譜只有寫三個步驟就完成了。對了其實還可以應用這個食譜做類似摩斯的米漢堡，之後有機會再來試，但總之現在在英國超市也可以買到薄切肉片真是太方便了啊。

To Makeover My Leftover : Slippery Eggs with Lamb Over Rice

I cooked Waitrose Slow Cooked Lamb Shanks for a Sunday Roast last week but to be honestly I don't think it tasted amazingly good. The portion was just too much for me, I saved the leftover in the fridge and I’ve decided to turn it into a total different dish : Cantonese style slippery eggs with lamb over rice. And I have to say it tasted much better !

𝐓𝐨 𝐦𝐚𝐤𝐞𝐨𝐯𝐞𝐫 𝐦𝐲 𝐥𝐞𝐟𝐭𝐨𝐯𝐞𝐫 :

-Heat oil in a non-stick frying pan over medium high heat.

-Add leftover lamb (get it off the bone), 1 cup of boiling water, a bit of salt, sugar, white pepper, 2 tbsp soy sauce and let everything cook for 2 minutes to a low boil.

- Add flour slurry (mix equal parts of plain flour and cold water), gently stir over low heat to thicken the sauce.

- Add 2 beaten eggs in, use spatula or flipper to move eggs mixture around for about 1 minute, turn off the heat and let it simmer for a further 1 minute.

-Sprinkle some spring onions and serve it over cooked rice.

 

上週被我評論說有點普通的Waitrose烤羊腿，後來我就把吃不完的羊腿肉刮下來冷藏，隔天就把它炒成港式滑蛋羊肉飯！其實一般都是滑蛋牛肉，因為我覺得這個羊腿肉烤完肉質很像牛腩，於是才想到變化成這道料理。老實說我自己是覺得炒成中式的比上周的紅醋栗醬烤羊腿好吃多了。

Teriyaki Mushrooms 照燒杏鮑菇

 

I know Teriyaki sauce can be used for seasoning or marinade with meat, seafood, tofu, and vegetables but I never thought of using it with mushrooms as a meatless option until I saw Liza from Woksofveggies just made it recently ! Adapted from Woksofveggies and also Omnivorescookbook recipes, here is how I make it :

 

To marinate mushrooms :

-Mixed wild mushrooms, 100g.

Clean mushrooms with brush and marinate with the following sauce mixture for 15 minutes.

-Soy sauce, 2 tbsp.

-Mirin, 2 tbsp.

-Cooking wine, 2 tbsp.

-Honey, 1 tsp.

-Sesame oil, 2 tbsp.

-Ginger, minced, 1 tbsp.

 

Other ingredients :

-Tenderstem broccoli, cut into length and cook in a boiling water for 2 minutes.

-Spring onions and fresh chilli to garnish, chopped.

-Flour slurry to thicken the sauce, 50ml. (Mix equal parts of plain flour and cold water.)

 

Cooking method :

-Heat the vegetable oil in a non-stick pan over medium heat.

-Add marinated mushrooms in (Save 1/3 marinade sauce mixture for later use), gently stir until softened.

-Add tenderstem broccoli.

-Pour the remaining marinade sauce mixture and let it grill for another 1 minute, slowly add flour slurry and turn to low heat.

-When the sauce gets thicken, turn off the heat and sprinkle with spring onions and chilli.

 

雖然會用照燒醬料理各種肉類或海鮮食材，但老實說拿來煮一鍋杏鮑菇倒是第一次！但因為照燒醬的調料之一味霖不一定是素的，所以這道菜似乎不能完全歸類成素食，但偶爾想要無肉料理的話，用照燒醬來應用真的很不錯。

Taiwanese San Bei Ji / Three Cup Chicken 台式三杯雞

 

Taiwanese San Bei Ji (三杯雞), or Three Cup Chicken is one of the most classic Taiwanese homey recipes that my mum would usually make at home. For those people who don’t understand Mandarin may not have clue what does ‘’Three Cup’’ mean ? The name ‘’Three Cup’’ actually refers to the equal parts of three key ingredients on this dish : Soy sauce, rice cooking wine, and sesame oil. I think these three are also the most common ingredients we largely use for Taiwanese cooking. San Bei Ji is a classic chicken dish to remind me how aromatic a flavourful Taiwanese dish can be. It is also easy to make at home, see how I make it :

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-Chicken wings, 250g.

-Bird’s eye chili, sliced lengthwise. (if you don’t want it too spicy, soak sliced chili into cold water to get the seeds off)

-Thai basil, leaves only. (I used chopped spring onions here as substitute.)

-Ginger, thinly sliced for 5 pieces.

-4 cloves garlic, peeled.

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐓𝐡𝐫𝐞𝐞 𝐂𝐮𝐩 𝐬𝐚𝐮𝐜𝐞 :

-Rice cooking wine or Shaoxing cooking wine, 4 tbsp.

-Soy sauce, 4 tbsp.

-Sesame oil, 4 tbsp.

-Sugar, 1 tbsp.

-Mix above thoroughly until sugar is dissolved.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐌𝐞𝐭𝐡𝐨𝐝 :

-Heat the oil in a non-stick pan over medium heat, add ginger and garlic to cook until fragrant and slightly brown.

-Stir in chicken wings, fry about 2-3 minutes.

-Add Three Cup sauce mixture and reduce the heat to simmer, cover a lid and cook for about 5 minutes.

-Turn up the heat again, add chili and Thai basil (or chopped spring onions), stir around until chicken wings are coated evenly with the sauce.

-Turn off the heat and sprinkle extra basil or chopped spring onions, serve immediately with rice.

 

三杯雞可以算是經典台菜之一吧，食譜也很好記，基本上就是醬油、米酒、麻油以1:1:1的比例調製醬料，覺得太油或太鹹就自己斟酌加糖或一點水，有時手邊沒有米酒或紹興酒我都是直接用洋酒替代，前陣子本來隨便在超市買了一瓶白葡萄酒要拿來做菜用的，結果到貨時才發現是我買的是無酒精的(當時眼殘完全沒注意到)，不過喝起來的確還滿像白酒的，而且我硬是拿來煮三杯雞也是堪用，所以家庭料理真的也不要太侷限，自由自在有甚麼用甚麼也是能吃的。