Crispy Welsh lamb with pancakes Ingredients Leftover pulled Welsh lamb or shred leftover roast Welsh lamb Dash of oil 1/2tsp Chinese five-spice powder
Pack Chinese pancakes 1/2 jar hoisin sauce 1/2 cucumber cut into thin matchsticks Bunch spring onions, cut into thin slices Method To crisp the Welsh lamb - heat the oil in a frying pan and add the five-spice powder
, stir through then add the shredded Welsh lamb and stir gently for approximately 10 minutes to crisp up the Welsh lamb and ensure it's piping hot.
INGREDIENTS 350g thin-cut minute steak , very thinly sliced into strips 3 tbsp cornflour 2 tsp Chinese five-spice powder
100ml vegetable oil 1 red pepper, thinly sliced 1 red chilli, thinly sliced 4 spring onions , sliced, green and white parts separated 2 garlic cloves, crushed thumb-sized piece ginger , cut into matchsticks 4 tbsp rice wine vinegar or white wine vinegar 1 tbsp soy sauce 2 tbsp sweet chilli sauce 2 tbsp tomato ketchup cooked noodles, to serve (optional) prawn crackers, to serve (optional) METHOD Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder
Look at her Grilled Dry-Rubbed Rib Eye Steaks, where she uses brown sugar, chile powder, paprika, Old Bay seasoning, garlic and onion powders, five-spice powder
, black pepper, cinnamon, cumin, and red pepper flakes as a rub for a sensational spin on the commonplace.
ELK-STUFFED ASIAN CABBAGE ROLLS Spiced with the fennel, clove, cinnamon, star anise, and a Sichuan pepper blend commonly known as Five-Spice Powder
with a hit of ginger and chili- garlic, these cabbage rolls warm the taste buds without overdoing it.
The basic char siu is sliced pork barbecue with hints of hoisin and five-spice powder
. The projected favorite Toro Char Siu is extra sweet prime pork belly with charred fat and skin.
Crispy fried chicken wings had the exquisite signature of star anise and five-spice powder
, making it delectable to the core.
Ingredients Half a cucumber, cut into matchsticks Small bunch spring onions, shredded tbsp honey tsp Chinese five-spice powder
2 duck breasts (about 170g each) for the plum sauce 5 plums, halved and stoned 50ml agave syrup tbsp soy sauce Half a tsp Chinese five-spice powder
150g plain flour rapeseed oil, for brushing Method oven to 180C/160C fan/gas 4.
1 tsp Chinese five-spice powder
. 1 tbsp oyster sauce.
Chicken thighs, 400g; fresh ginger, 40g, finely grated; salad leaves, a few handfuls; small red chilli, 1, finely sliced; Chinese five-spice powder
, 2tsp; garlic, 2 cloves; ground- nut or other flavour- less oil, 2tbsp; caster sugar, 1ua2 tsp; juice of a lime
1 Finely slice the duck and place in a wide ceramic bowl with the dark soy sauce, five-spice powder
, peppercorns, garlic and half of the ginger.
SERVES 2200g firm fresh tofu in 2cm cubes, drained 1/2 tsp mustard seeds, crushed 1/2 tsp black onion seeds, crushed 1/4 tsp sea salt flakes 1/2 tsp Chinese five-spice powder
1 tsp white miso paste 1 tbsp coconut oil, melted 100g mixed leafy greens, such as bok choy, Swiss chard, kale, tatsoi or cabbage, finely sliced
Serves | 4, ready in 25 minutes, plus marinating INGREDIENTS 2 tbsp soy sauce 2 tsp rice vinegar or white wine vinegar Salt and freshly ground black pepper 1 level tsp cornflour 2cm piece of root ginger, peeled and sliced 500g lean beef steak, visible fat removed, cut into bite-sized pieces Low-calorie cooking spray 2 garlic cloves, crushed 2 red chillies, deseeded and thinly sliced, plus extra to garnish 1/4 tsp Szechuan peppercorns, crushed Good pinch of Chinese five-spice powder
1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 spring onion, finely chopped, to garnish METHOD 1.