Nose Bear

Seeking out the tastiest and freshest ingredients you can forage for in the UK, and then helping you turn them into delicious food and drink.

[nosebear]

Pork with Fried Plums

450 g pork chops, finely sliced

1 tbsp cornflour

2 tbsp light soy sauce

2 tbsp rice wine

4 tsp brown sugar

pince of ground cinnamon

2 garlic cloves, finely chopped

2 spring onions, chopped

2 tbsp plum sauce

1 tbsp hoisin sauce

150 ml water

6 plums, de-stoned and quartered

4 spring onions to garnish

Mix the cornflour, light soy sauce, rice wine, sugar, cinnamon and pork strips together.  Marinade overnight in the fridge.

Remove the pork from the marinade and keep both.  Stir fry the pork for 4 minutes and then add the garlic, spring onions, plum sauce, hoisin sauce and water and bring to a boil.  Simmer for 8 minutes.  Add the marinade to the wok and cook for a further 5 minutes.

Fry the plum slices in a little oil on all sides until softened and a little brown.  Serve together with rice and a spring onion garnish.

[nosebear]

Mexican Salsa Chicken

hah

4 chicken thighs

2 tins of chopped tomatoes

4 cloves garlic, finely chopped

2 onions, finely chopped

2 chilli's, finely chopped

rind and juice of 2 limes

1 tsp salt

coriander leaf and stalk

3 spring onions, chopped

tortilla's

Place the tomatoes, onions, garlic, chilli's, lime juice and rind into a blender and process till smooth. Add the coriander stalk and blitz till still a little rough. Cut 3 slices into each of the chicken thighs.

Heat some oil in a heavy based pan and add the salsa and the salt. Fry for 2 minutes and then add the chicken. Bring to the boil and simmer for 50 minutes. Chop some of the coriander leaf, add to the pan and cook for 4 minutes. Serve with the tortilla's, mayonnaise, spring onions and remaining coriander leaf.

[nosebear]

Egg and Beansprout Salad

vegetable oil for deep frying

6 eggs, hard boiled

75g brown sugar

6 tbsp tamarind juice

5 tbsp fish sauce

2 tbsp water

2 tbsp chilli sauce

6 shallots, thinly sliced

4 garlic cloves, finely chopped

2 red chillis, finely chopped

100g lettuce leaves

25g beansprouts

coriander leaf

Heat the oil for deep frying and place in the boiled eggs for 2-3 minutes.  Reserve to one side and keep warm.

Place the sugar, fish sauce and water in a saucepan and gently heat until the sugar is dissolved and then simmer for another 3 minutes.  Place to one side and add the chilli sauce.

Fry the shallots, garlic and chilli for 4-5 minutes.  Mix the lettuce, beansprouts, coriander and sauce in a bowl and place on the shallots and halved eggs.

[nosebear]

Chocolate Mousse Cake

Base

240g bitter chocolate

120g butter

5 egg yolks

1 1/2 tbsp coco powder

5 egg whites

1/3 cup white sugar

Mousse

200g bitter chocolate

4 eggs

2 tsp amaretto (optional)

2 tsp rum (optional)

250ml whipping cream

Place some baking paper into a tin and preheat the oven to 150C. Boil a saucepan full of water and place a heatproof bowl on the top so that the steam heats the bottom. Melt the chocolate and butter in this and then add the coco powder and egg yolk and quickly mix. While it is all melting take the egg white and sugar and whisk together till fluffy. Gently fold the egg white and chocolate together and place into the baking tin. Bake for 40 minutes at 150C. Place aside and leave to cool.

Melt the next batch of chocolate in the same way and then take off the heat. Add the eggs, amaretto and rum. Whisk the whipping cream until fluffy and gently fold into the chocolate. Make an enclosure on the top of the base with some cardboard and spoon the topping onto the base.  Place into the fridge for the topping to set.

[nosebear]

Stir Fried Turkey with Cranberry

450g turkey, sliced

4 tbsp root ginger, finely chopped

100g cranberries

8 tbsp cranberry sauce

6 tbsp light soy sauce

rice

Stir fry the turkey for 5 minutes and then add the ginger and cranberries.  Stir fry for another 3 minutes and add the cranberry sauce and light soy sauce along with salt and pepper and simmer for 3 minutes.  Serve with rice.

[nosebear]

Crispy Potatoes

4 tbsp oil

4 large potatoes, peeled and cut into 1cm cubes

50 ml water

15g butter

salt and pepper to taste

Preheat the oven to 190C. Heat the oil in a large saucepan and add the potatoes and cook for 5 minutes, stirring frequently. Season with the salt and pepper. Turn the heat up to high, add the water and cover. cook for 4 minutes, stirring occasionally. Add the butter and fry for another minute.

Place on a baking tray, place into the oven and bake for 20 minutes

[nosebear]

Bean and Vegetable Soup

2 celery sticks, chopped

2 leeks, chopped

3 carrots, chopped

2 cloves garlic, finely chopped

400g chopped tomatoes

1.2 liters vegetable stock

400g tin cannellini beans

1 tbsp pesto

Cook the celery, leeks, carrots and garlic in a saucepan for 5 minutes.  Add the tomatoes and stock, bring to the boil and then reduce the heat and simmer for 15 minutes, covered.

Add the beans and pesto and cook for another 5 minutes.

[nosebear]

Jiaozi Steamed Dumpling Army

[nosebear]

Five Spice Beef with Broccoli

A simple stir fry, with quite deep flavours.  The beef stock, dark soy and the Chinese 5 spice really combine well to give a richness of flavour without the heavy feeling that you get with a lot of Western food of a similar style.

200 g beef steak, thinly sliced

2 colves garlic, finely chopped

1 tsp grated root ginger

1/2 tsp Chinese 5 spice

2 tbsp dark soy sauce

200 g broccoli, chopped

1 tbsp light soy sauce

150 ml beef stock

2 tsp cornflour

4 tsp water 

carrot strips

Mix the garlic, ginger, dark soy sauce, 5 spice and beef togather and marinate in the fridge overnight.

Stir fry the broccoli for 5 minutes and remove.  Stir fry the beef and marinade for 5 minutes and then add the broccoli, light soy sauce and stock.

Mix the cornflour and water and also add it to the wok.  Bring to the boil and then simmer for 1 minute, stirring frequently.  Serve with rice and carrot strips.

[nosebear]

Roast Parsnips and Carrots

Delicious on their own or with the rest of a traditional roast; meat, green beans and potatoes.  The sweetness of the carrots and parsnips, released through the slow roasting, helps to mellow the strong flavour of the meat and draws the whole meal together.  These have to be one of my favourite roast pairings.

parsnips

carrots

garlic

oil

Slice the carrots and parsnips into 5 cm long sections and cut out the hard core of the root if present.  Heat the oven to 200C and warm some oil in a baking tray.

Steam the vegetables for around 8 minutes and then place into the heated oil.  Sprinkle over some garlic and salt and toss them to coat fully in the hot oil.

Place back into the oven and cook for 40 minutes, occasionally basting with the oil. 

[nosebear]

Hot and Sour Thai Soup

A nice hot, in both senses of the word, soup, this one is not as filling as many others due to it being based on stock, and not puréed vegetables.  This, in my opinion makes it very good while on the go or in warmer weather.

1 litre vegetable stock

3 chilli's, finely chopped

2 cloves garlic, finely chopped

2 tbsp root ginger, finely chopped

2 tbsp tamarind paste

4 tbsp fish sauce

2 tbsp caster sugar

juice of 1/2 a lime

100 g carrots, very finely sliced

150 g button mushrooms, halved

100 g green beans, halved widthways

5/6 cherry tomatoes, halved

Place the vegetable stock, chilli's, garlic, ginger, tamarind, fish sauce, sugar and lime juice into a saucepan and boil.

Reduce the heat to a simmer and add the carrots, mushrooms and green beans.  Cook for 10 minutes and then add the tomatoes.  Cook for a further 5 minutes and serve.

[nosebear]

Sticky Chinese Chicken Wings

Who doesn't like sticky chicken wings?  These are amazing and go especially well with potato in some form to soak up any juices that are left over.  The only thing to bear in mind is that if using hoisin sauce from Asian speciality stores, they can tend to be very salty, so taste before piling on the hoisin. 

450 g chicken wings

1 tsp chilli powder

1 tsp ground ginger

grated rind of 1 lime

1 tbsp dark soy sauce

2 tbsp clear honey

2 tbsp hoisin sauce

2 cloves garlic, finely chopped

2 tsp sesame seeds

Mix the chilli powder, ground ginger and lime rind and smear evenly over the chicken wings.  Leave to marinate overnight.

Heat some oil in a wok and stir fry the chicken wings for 10 minutes until cooked through.  Remove any oil left in the pan and add the rest of the ingredients, turning the chicken so that the sauce covers the wings.  Reduce the heat until the mixture is just bubbling and cook for 25 minutes, regularly turning the wings so that they are coated evenly.

[nosebear]

Baba Ganoush

A traditional Middle Eastern side dish, best served with some crusty bread as part of a selection of side's; mezze.  I like it with a lot of garlic and salt in to really pack on the flavour.

1 aubergine

2 cloves garlic, finely chopped

4 tbsp lemon juice

4 tbsp tahini paste

1/2 tsp salt

olive oil 

parsley

Slice the aubergine in 2 lengthways and place face down in an oiled baking tray.  Bake at 170C for 30 minutes.  Set aside to cool.

Scoop out the pulp and blend with the garlic, lemon juice, tahini and salt.  Drizzle the top with olive oil and parsley and serve.

[nosebear]

Pea and Potato Tiki's

Great little finger food, perfect as a side for a more substantial curry but I'm quite happy stuffing my face with them as a main dish.  Even better if you serve with some dips and sauces such as chutney, hot sauce or chopped mint in whisked yoghurt.

1 onion, finely chopped

600 g potatoes, peeled, cubed and boiled

200 g peas

2 tsp grated root ginger

2 chilli's, finely chopped

4 tsp cumin seeds

1 tsp black mustard seeds

25 g self raising flour

150 g plain flour

sprinkle of turmeric, garam masala and ground coriander

350 ml water

Heat some oil in a wok and stir fry the cumin an mustard seeds for 2 minutes and then add the onion, ginger and chilli's.  Fry for 4 minutes, add the pea's and potatoes and fry for another 4 minutes.  Place to the side to cool while you make the batter.

Mix together the self raising flour, plain flour and the spice pinches.  Slowly add the water while whisking to make the batter.  Heat some oil in a saucepan for deep frying.

Scoop about a tablespoon's worth of the pea and potato mixture, coat it in the batter and deep fry it in the oil for 2 minutes, ensuring that both sides get browned.  Serve with some whisked yoghurt and mint leaves.

[nosebear]

Wonton Army

[nosebear]

Crispy Seaweed

Lies, all lies.  Crispy seaweed is not actually seaweed at all but is most commonly pak choi or savoy cabbage.  If you can get past the deceit, this is a relatively easy take away classic to make at home.  The only messy part is doing the deep frying. 

500 g pak choi (or savoy cabbage)

1/2 tsp salt

1/2 tsp caster sugar

oil for deep frying

Wash and dry the pak choi leaves.  Remove the tough lower parts of the stems and very finely slice the leaves into ribbons.

Deep fry the leaves in batches for about 30 seconds, remove with a slotted spoon and leave to drain on kitchen paper.  Place into a serving bowl and sprinkle with the salt and sugar.

[nosebear]

Cottage Pie

Traditional British dish, best cooked for those cold winter days.  It's best to cook a whole tray and either freeze what you dont eat or just eat it during the week.  In my opinion, much like chilli, the beef gets better if left for a day after cooking.  There is just something about the way the fat seeps into the rest of the dish.

900 g potatoes, peeled and sliced

450g beef mince

1 large onion, chopped

1 colve garlic

2 tbsp flour

500 ml beef stock

handful of mixed vegetables

6 tbsp milk

2 tbsp butter

Boil the potatoes until soft, drain and add the milk and butter.  Mash well until smooth. Season well.

Fry the onion and vegetables for 5 minutes and then add the garlic and cook for another minute.  Add the meat and 1/3 of the beef stock and cook until the meat is browned.  Add the remaining stock and simmer for 15 minutes, covered.

Add the flour to a little water, mix well and add to the mince to thicken it.  Place the mince into a baking tray and spread the mashed potato over the top to seal it in.  Brush the top with melted butter and sprinkle over the cheese.  Spike with a fork and place into a 190C over for 35 minutes until the surface is crisp and browned.