Gyoza, Nasi Goreng, Chocolate Fondants with Sarah Caddy

Print 🖨 PDF 📄

You cooked – gyoza with nasi goreng and chocolate fondants. 

Substituting ingredients for allergies. 

Soy, nuts and sesame are widely used in Asian cookery but it is possible to omit or substitute.  Sesame oil gives a lovely nutty flavour, but avocado oil or olive oil work perfectly well – coconut oil works, although it’s quite strongly flavoured.  

Nuts can be omitted, although if a garnish, pumpkin seeds or crispy onions with some chopped coriander and a squeeze of lime finish most dishes really well.

Soy – particularly soy sauce, delivers a salty flavour – extra fish sauce works as an alternative, but if that is too fishy, then a splash of extra oil with a pinch of salt works.

Chicken Gyozas – Starter

Ingredients – Serves 2:

  • 125g of minced chicken – this can be pork
  • 1 spring onions, thinly sliced
  • 1tsp of curry powder
  • 1/2tsp of togarashi spice or chilli flakes to taste
  • A few chopped chives
  • 1 cloves garlic, grated 
  • 1 tbsp soy sauce or increase the oil and add a pinch of salt
  • 1 tsp sesame or olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp fish sauce (optional)
  • 6-10 dumpling wrappers
  • Vegetable oil, for frying

Method:

  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.
 

Nasi Goreng – serves 4

Ingredients:

This recipe is the ideal use up of veg/ leftovers etc.  Don’t worry too much about quantities, you want a similar volume of veg to rice – also add chicken or any left over meats/ Sunday roast.  If you are adding raw meat, chop small and add to the pan first to make sure it colours and cooks through.

  • 1.5 tablespoons oil
  • 1 large onion, chopped
  • Diced vegetables of choice (a similar quantity to the rice)
  • 500g cold cooked rice (preferably basmati or long-grain)

Sauce:

  • 4 tablespoons soy sauce – you can replace this with a good splash or fish sauce, extra olive oil and a good pinch of salt.
  • 2 tablespoons brown sugar
  • 1.5 tablespoon rice or white wine vinegar
  • ½ tablespoon Sriracha (increase to 1 for more spice)
  • 1 clove garlic, crushed
  • ¼ teaspoon ground white pepper
  • 1/2 tablespoon toasted sesame oil, or olive oil

To Serve (Optional):

  • 4 tbsp chopped green onions
  • 4 fried eggs
  • 4 chopped tomatoes
  • 1/2 an English cucumber, sliced
  • Crispy Onions
  • Lime segment
  • Chopped coriander
  • Nuts or seeds

Method:

  1. Heat the oil in a wok or pan until hot.
  2. Add the chopped onion and diced vegetables and fry for five minutes.
  3. Add the sauce ingredients – you can mix together in a pan to incorporate the sugar – you don’t want to burn to the pan.  
  4. Add the rice to the vegetables and mix well. Pour the sauce over and quickly mix..
  5. Fry a further four minutes, stirring approximately every 30 seconds.
  6. Take off the heat and serve with chopped green onion sprinkled over, and optionally, one fried egg per serving along with wedges of tomato and sliced cucumber

Food Sorcery Chocolate Fondant

Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.

Ingredients – makes 4

  • 100g butter or margarine, plus extra for greasing
  • 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • 100g plain flour or gluten free flour
  • 100g caster sugar
  • 25g cocoa powder
  • 25g melted butter
  • 2 medium eggs
  • 2 medium egg yolks
  • Vanilla ice cream, crème fraiche, mint & berries

Method

Preheat the oven to 190˚C/170˚C fan/Gas 5.  Oven temperatures do vary, so if you find your fondant is slightly over or under baked, adjust next time!

  1. Grease 4 ramekins with butter
  2. Dust inside of ramekins with cocoa powder
  3. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
  4. Remove from the heat, sift over the flour and then whisk it in
  5. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
  6. Pour the chocolate mixture into the ramekins.
  7. Leave to set in fridge for minimum 20minutes but can be overnight 
  8. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
  9. Remove from the oven, and gently loosen the edge.
  10. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.
  • Post category:Events