Archive | November, 2015

Squid in black bean sauce

29 Nov

Squid in black bean sauceimage

You could use shop bought black bean sauce but homemade tastes better and so simple to make! Serve with fluffy white rice or your favourite noodles.

Ingredients
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* 450g/1lb squid, cleaned, cut and scored

* 1 tbsp shaoxing rice wine or dry sherry

* 1 tbsp light soy sauce

* 2 tsp sesame oil

* 1 tsp cornflour

* 2 tbsp vegetable oil

* 1½ tbsp black beans, rinsed and coarsely chopped

* 2 garlic cloves

* 2 spring onions, chopped
* Thumb size piece ginger grated
* Onion quartered and flaked 

* 2 shallots, finely chopped
* 2 green peppers 
chopped
* 1 tbsp light soy sauce

* 1 tsp sugar

* 1 tbsp chicken stock

* 1 tbsp sesame oil

* 2 spring onions, sliced into thin strips

* 1 red chilli, sliced into thin strips

Preparation method
* Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes. 


* Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.


* Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions, green pepper, the flaked onion, ginger and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.

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* To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.image
For more info mail or call me; Simon.bingham@simons-sauces.com 0031(0)642297107

Chilli con Carne

22 Nov

Chilli con carneimage
Everyone needs a good chilli recipe, this one I’ve used from Jamie Oliver and adapted to my own taste , the spices the flavour just so comforting I rally hope you enjoy! I make a chilli mix from all different types and blend together but you can just use normal chilli powder, add as much as you can take without burning your mouth! And do not forget chilli is an aphrodisiac

Ingredients
* 2 kg beef skirt or braising beef , trimmed and sliced into 2.5cm thick pieces across the grain
* 500 ml hot coffee
* 3 large dried chillies (ancho, chipotle or poblano)
* olive oil
* 2 heaped teaspoons ground cumin
* 2 heaped teaspoons smoked paprika
* 1 heaped teaspoon dried oregano
* 2 fresh bay leaves
* 2 red onions , peeled and diced
* 3–4 fresh chillies
* 2 cinnamon sticks
* 10 cloves of garlic , peeled and finely sliced
* sea salt
* freshly ground black pepper
* 4 x 400 g tins of chopped tomatoes
* 3 tablespoons muscovado sugar
* 2 x 400 g tins of beans (kidney, butter or pinto) , drained
* optional:
* soured cream

Method
Everyone should know how to make a really good chilli, and this one’s a right cracker. I’ve been working on it for a while, and cowboy-land helped me pull it together. The cut of meat is really affordable and delicious, and gives the chilli a gorgeous texture, similar to a beef stew. I wanted to make sure this had real attitude, so I achieved a brilliant depth of flavour by mixing dried chillies with fresh ones and adding fresh herbs. I made this the cowboy way, over a fire, and when you’re cooking like that, one of the best ways to control the temperature is to add liquid. The cowboys had plenty of coffee to hand, so I used that and it ended up adding to the wonderfully unique flavour.

Ask your butcher to trim and slice your beef for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make your coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions.
Fry for 10 minutes, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the sugar. Add the pieces of beef skirt and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.image

After a few hours use 2 forks to break the meat up and pull it apart. Once you’ve done this, add the tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart. taste and season well, this is the time to deseed and chop the rest of your fresh chilli and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad.

For more info mail or call; Simon.bingham@simons-sauces.com 0031(0)642297107imageimage

Spaghetti Carbonara my way

13 Nov

Spaghetti Carbonara my wayimage
Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. I like to use mushrooms, thyme and oregano to lift the flavour to another hight , very quick and easy to use make as a midweek dinner or perfect if you have unexpected guests.image

Ingredients
* 400g/14oz dried spaghetti


* 175g/6¼oz piece smoked pancetta, rind removed

* 150g sliced mushrooms

* 1 medium onion diced


* 2 tbsp extra virgin olive oil


* 3 garlic cloves, finely chopped

* 2 tbsp fresh thyme

* 2 tbsp fresh oregano

* handful flatleaf parsley leaves, finely chopped


* 3 large free-range eggs, beaten


* 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated


* salt and freshly ground black pepper, to taste

Preparation method

* Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.


* Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide. 


* Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and onion fry until lightly golden. Add the mushrooms, thyme, oregano, garlic and parsley and cook for a few minutes more, then remove from the heat and set aside.


* Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.


* Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.image

For more info please mail or call; simon.bingham@simons-sauces.com , 0031(0)642297107image

Shrimp burger with chilli mayonnaise

3 Nov

Shrimp burger with chilli mayonnaiseimage
This is the ultimate burger for seafood lovers. Easy to prepare and make in advance , the patties cook equally well in a pan or on a bbq, I’ve served mine with roasted sweet potato wedges and my delicious red cabbage slawimage
Ingredients
Serves 4

500g raw king prawns (frozen is fine, just make sure they are fully defrosted before you start)
4 spring onions, thinly sliced
10-15g flat leaf parsley, leaves and stalks finely chopped
Handful rocket leaves
2 tbsp Worcestershire sauce
Splash of tobacco
1/4 tsp cayenne pepper
squeeze of lemon juice
1-2 tbsp extra virgin olive oil, for frying
4 burger buns or ciabatta rolls toasted

Chilli mayonnaise

1 red pepper
1 red chilli
Small handful flat leaf parsley finely chopped
Small handful mint finely chopped
1 pickled gherkin finely chopped
1 tbsp capers roughly chopped
200ml mayonnaise
1 lemon, zest of all and juice of half

Method

1. Start by making the chilli mayonnaise , preheat the grill to high. Put the pepper and chilli on a roasting tray and grill turning regularly, until blackened all over, place in a bowl, cover with cling film and leave to cool.
2. Once cooled remove and discard skin and seeds, finely chop chilli and pepper then mix into the mayonnaise now add the rest of the ingredients. Season and chill until needed.
3. Pat the prawns dry on kitchen paper and place 1/3 into a food processor with the spring onions, blitz until smooth, roughly chop by hand the remaining prawns.
4. In a mixing bowl add all of the prawns , parsley, Worcestershire and tobacco sauces, cayenne and lemon juice , combine all together, season with salt and pepper
5. Divide And shape the mix into 4 patties, brush each burger with a little olive oil and fry over a medium-high heat in a non stick pan ( or on a bbq ) for 4 to 6 mins on each side, until golden and cooked throughimage
6. Serve in a toasted bun with the chilli mayonnaise and rocket leaves , I also like to have it with homemade slaw and roasted potato wedges.imageimage
For more info mail or call; simon.bingham@simons-sauces.com 0031(0)642297107image

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