Big & Little Cooks – Katsu & Gyozas
Veggie Gyoza – Serves 2
The filling for these classic starters is really flexible, so don’t be constrained with the recipe, adapt and use up – if you have some mince or prawns, these are lovely – you just want a slightly sticky filling.
Ingredients – Serves 2
- . 8 Gyoza Wrappers
- . Tablespoon carrot – fine dice
- . Half teaspoon Chilli – deseed and fine dice (more or less as preferred)
- . Handful Spinach or Chinese Cabbage – rough chop
- . 1 teaspoon – Hoi Sin Sauce (works well as the glue)
- . ½ spring onion – finely diced
- . 1 teaspoon Coriander – finely chopped
- . Sesame oil
- . Water
Method
- 1. Chop & mix all ingredients, place teaspoon of mixture in centre of wrapper. Dampen edge of wrapper, crimp and seal. Aiming for a Cornish pasty crimp, but as long as it’s sealed, will be fine.
To Cook – heat teaspoon of sesame oil in pan on high heat, then add the gyoza to get colour in the base. Loosen and add water, cover with a plate to the pan to create steam. The water should go halfway up the gyoza. Cover and cook for 4-5 minutes, making sure not sticking. When dumplings are see-through, remove from heat and serve.
Dipping Sauce
In a small bowl or mug, take 3 teaspoons soy sauce, 1 sachet honey (toughly 1 tbsp), pinch of chilli flakes and it’s an option to add some crushed roasted peanuts
Add a splash of water and mix, set to one side
Chicken Katsu
Katsu is the go to menu option of every under 12, and frankly it’s great – posh chicken nuggets with chip shop curry sauce… what’s not to like.
Ingredients -serves 2
- . For the chicken – if using a decent butcher, one chicken breast will work for 2 – if using the supermarket, 2 chicken breasts.
- . Egg & milk wash
- . Panko Bread Crumb
- . Plain Flour
For the sauce Roux –
Tablespoon Butter, Tablespoon Plain Flour, Tablespoon Curry Powder, Tablespoon Garam Masala
Curry
- . 50g Block Coconut, 1 Banana Shallot – fine dice, Carrot – diced, Clove garlic – fine dice
- . Sachet (tablespoon) honey
- . Chicken Breast halves – see above
- . Water 400ml/ Miso teaspoon
- . Teaspoon Soy Sauce
- . Salt/ Pepper
Garnish
- . Coriander
- . Chilli Flake – optional
Method
- 1. Flatten the chicken and layer, flour, egg, panko – do this twice for extra crispiness. These will be baked in the oven for about 20 minutes at 180C – you can do in advance, chill and reheat. To serve you will slice into strips and lay on top of your rice and drizzle with Katsu curry sauce.
To make the sauce
- 1. Melt butter and add the flour, stir so the flour bubble and cooks. Then add the 2 spice mixes, this is your katsu curry roux.
- 2. Either set the roux to one-side or use another pan.
- 3. Soften the shallot, ginger, carrot and garlic
- 4. Add back the roux, allow to soften, add the liquid and the coconut block
- 5. Taste – but then add the honey, salt, pepper and soy
- 6. Taste again – re-season if needed
- 7. Reduce heat and allow to simmer
- 8. Serve on side or drizzle over the sliced chicken strips, with plain rice – delicious!
Banoffee Pie
Ingredients -serves 2
- . 250g Digestive biscuits, crushed
- . 100g melted butter
- . Tin caramel sauce
- . 2 bananas
- . Carton whipping cream
- . Grated chocolate/sprinkles
Method
- 1. Crush biscuits in a zip lock bag, press into a cake tin and pour over the melted butter. Chill for 30 minutes.
- 2. Spoon the caramel from the tin into the base and spread gently to the edges.
- 3. Slice the bananas and scatter them over the caramel.
- 4. Spoon the cream on top and decorate with grated chocolate.
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