Chef Wise

Legacy of Taste, the organisation responsible for heralding Chinese restaurants, has launched The Pagodas – an awards system and online guide to highlight the UK’s best Chinese places to eat. The first Pagodas were awarded last night at the 7th annual Legacy of Taste Awards event at London’s Grand Imperial Restaurant at the Grosvenor Hotel. Pagoda restaurants, including HKK, Hutong and Kai Mayfair in London, Manchester’s Yang Sing and You & Yu in Blackburn, Lancashire, are chronicled in The Legacy of Taste Eating Out Guide which is tiered, just like a Chinese pagoda, into three categories: One Tiered Pagoda, a generally great Chinese dining experience; Two Tiered Pagoda, an excellent dining experience with innovation and particular attention to detail and Three Tiered Pagoda, the ultimate fine dining experience which breaks new ground. Each year a new Legacy of Taste judging panel will be selected consisting of Michelin Star Chinese chefs, TV chefs, Chinese ...

All Hallows’ Evening, or Halloween, is a yearly feast of ‘All Saints’ and the day initiating the Triduum of Hallowmas. Rooted in Christian traditions and influenced by paganism it is believed that the feast relates to the harvest. We are never averse to celebrating the harvest of great ingredients! Here at Blue Butcher our lethal mixologists’ love to trick and treat our guests with clever concoctions and handcrafted infusions. This year we have really enjoyed exploring the pumpkin. Our All Hallows’ special is a cocktail made with pumpkin and clove infused rum with red currant Ratafia. Ratafia is a liqueur typical of the Mediterranean. The bitterness of this alcohol balances the perfect sweetness of the pumpkin, white rum, spiced rum, gum syrup and clove infused espresso. Enjoy your Halloween party with another cocktail-fuelled Blue Butcher feast… Available from 21st October until 31st October. For reservations please contact reservations@bluebutcher.com or call...

This is a nice and spice lively sauce that you want to pick yourself up and get yourself going dish. The broccoli and the nuts add texture to this and the heat in the sauce gives it that lift that makes it all just so wonderful. 6tbsp vegetable oil 110g/4oz cashew nuts 1 tsp dried red chilli flakes 1 tsp Sichuan peppercorns 2 garlic cloves, chopped 2tbsp fresh ginger, chopped ½ onion, finely chopped 250g/9oz diced chicken 250g/9oz broccoli florets 3tbsp soy sauce 3tbsp dry sherry 3tbsp rice wine vinegar 2tbsp caster sugar 90ml/3fl oz cold water 1tbsp corn flour 2tbsp water First get your chilli flakes and Sichuan peppercorns and grind them up. If you have a pestle and mortar use that, if not a rolling pin on a chopping board, but get them as fine as you can. Next try and get a little colour on the nuts, just brush a little oil around the wok and almost dry fry the nuts. Then remove them from the pan and place them to one side. Now ...

This is a very simple dish that really when you think about it is just about as perfect as you can get, take away the pretense of what cooking can be and just strip it down to what it should be. You can use just prawns, or all squid, chicken beef whatever you so with really but it is the salt and peppers that give this that lift that bight and flavour.    You will need 750g/1½lb squid and king prawns 50/50 mix, cleaned and shelled. ½tsp coarse ground black peppercorns ½tsp coarse ground sichuan peppercorns 1 tsp sea salt flakes 1-2 tbsp sunflower oil 1 medium-hot red finger chilli 1 garlic clove   3 spring onions, sliced A handful bean sprouts A dash of sesame oil A Dash of dark soy sauce Start by slice and de-seeding your chilli then slicing the garlic nice and thin. Then cut the spring onions in to a nice diagonal cross cut. And that is about it as far as preparation goes. Now get the wok on the heat, now add the pepper ...

I do not know how classical this is bit it is the sort of thing that you can make perfect for a lunchtime if not you are in a rush, or as a late night supper.  You will need 3 tbsp groundnut oil 2 eggs, lightly beaten 1 garlic clove, crushed 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets 1tbsp rice wine or dry sherry 100g/4oz dried mixed Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped 1 small carrot sliced 120g/4oz canned bamboo shoots 1 handful dry-roasted peanuts 2 tbsp light soy sauce 1 tsp toasted sesame oil A good pinch or two of ground white pepper 2 or 3 spring onions 1 pack of thin Chinese pancakes So to start with you have to get your wok nice and hot , smoking hot, then add half the oil.  Now lightly whisk the eggs and add then to the wok and just lightly scrambled them, personally I like to see them rather on the runny side as you are going to cook them some more....

Well is has been a while but I think it is time that I started to write some more recipes for this blog. After spending the past two years writing at least one a day if not more I began to feel a little burnt out. So taking a look at the calendar and see that it will soon be The Chinese New Year, why not start with a few dishes to celebrate that fact.  So I shall start with a nice spicy beef dish, light refreshing and flavourful.   You will need 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 2 tbsp clear honey 4 tbsp orange juice A small pinch of ground white pepper 300g/10oz beef fillet tails 1 tbsp oil 1tsp sesame oil 100g/3½oz fresh shiitake mushrooms Mixed salad leaves 1 orange 3 or 4 spring onion Now if you can get them get some fillet tails as this is the sort of thing that is cheap but still a premium cut of beef. Remember that you are wanting it to cook quickly but still be pink and not thought so this is about t...

As part of a six-week celebration of food and wine the Hong Kong Tourism Board (HKTB) has partnered with four of London's finest Chinese restaurants to offer foodies the chance to sample sumptuous Chinese cuisine and cookery school 'School of Wok' for a lesson in creating your own special dishes. Wine connoisseurs should sample the wine pairing menu at Ming Jiang - savour the delights of Champagne Théophile or Pinot Noir and tempt your taste buds with the Steamed Dim Sum Platter or Legendary Wood Fired Beijing Duck cultivated by the legendary Chef BenKim Sing Kiew. Prices start from just £100 per person, based on two people sharing. Grand Imperial London will also cook up a storm with the Wasabi Prawn and Scallop with Golden Thread, paired with Laurent-Perrier Brut, Champagne, NV and Pan-Fried Black Cod with Light Soy Sauce. Restaurant lovers can enjoy this meal from just £80 per person with matching wine by the glass. Menu costs £48 per person without wine...

Now I do not know about you but I like a nice bit of crispy belly pork and this is my way of doing that. I know that a lot of people do not like pork for what every reason, and like belly pork even less because of the fat, but that is the point. It is the fat that gives it the fantastic taste so please give this a go it is really good. Now I have used Chinese spices in this recipe but you could use any spices you like form just good old salt and cracked black pepper to Indian or Mexican.   You will need 1.5 kg/3lb 5oz boneless pork belly, with rind 4tbsp coarse sea salt 2tbsp ground roasted Sichuan peppercorns 2tsp freshly ground white pepper 2tbsp five-spice powder 1tbsp caster sugar Now the first process is a little difficult as it means you have to pour boiling water over the rind side of the pork but bear with me. It is this boiling water that will give the wonderfully crisp texture to the meat when you cook it. Take the pork and pierce or slash t...

This is another of those really nice light and refreshing oriental soups that are in fact easy to make. Once again I would recommend using fresh stock if you are going to make this but you can use a stock cube, just think about the salt levels when you make it. Also with the noodles this makes a really filling meal as well.  You will need 1tbsp groundnut oil 2.5cm/1in piece fresh root ginger 2 handfuls fresh shiitake mushrooms 1 red chilli 1tbsp Shaoxing rice wine or dry sherry 700ml/1 pint 5floz vegetable stock 220g/8ozcanned bamboo shoots 1tbsp light soy sauce 1tbsp dark soy sauce 1tbsp Chinese black rice vinegar A pinch ground white pepper 1tbsp cornflour 200g/7oz cooked egg noodles 2 small handfuls beansprouts 5 baby sweet corn 1 spring onion, sliced 100g/3½oz cooked chicken Start by peeling and thinly slicing the ginger, slicing the shiitake mushrooms and de-seeded and finely chopping the red chilli. Once you have done this you ...

Now this is not such an easy thing to make but it is well worth taking the time if you like Chinese dumplings. You will need   275g/10oz plain flour 250ml/8floz very hot water 110g/4oz minced pork 75g/3oz Chinese leaves or spinach 1tsp ginger puree ½tbsp Shaoxing rice wine or dry sherry ½tbsp dark soy sauce ½tsp light soy sauce ½tsp salt A good pinch of white pepper 2 spring onions 1tsp sesame oil ½tsp sugar 1tbsp cold chicken stock or water 1tbsp groundnut oil 75ml/3floz water 3tbsp dark soy sauce 1tbsp white rice vinegar 3tsp sweet chilli sauce First you have to make you dough; now this dose take a little work, manly as there is not a lot to it. Take the flour and palace it into a large bowl then slowly add the hot water stirring it in and keep working it until all the water is incorporated in the mix. Now if it is to dry add a little more water. Now turn the dough out on to a floured surface and knead it for about 8 minutes un...

Now I do not know if this dish is a traditional Chinese dish but if it is then you can see how the Italians came up with pasta and meat balls when Marco Polo came back with pasta from China. If you fancy a meat ball dish with a twist then try this. You will need 500g/1lb 2oz beef mince 4 garlic cloves crushed 2tbsp fresh root ginger finely grated 2 spring onions, finely chopped 1tbsp Shaoxing rice wine or dry sherry (or more, to taste) 2tbsp light soy sauce 1tbsp toasted sesame oil 1egg 1tbsp corn flour Salt and ground white pepper to taste 100ml/3½floz groundnut oil 750ml/1¼ pint vegetable stock 300g/11oz Chinese leaf, Bok choy or spinach 3 or 4 chestnut mushrooms 1tbsp light soy sauce 1tbsp corn flour 2tbsp cold water Salt and ground white pepper to taste 2 large spring onions Sesame oil To start with take beef mince, garlic, ginger, finely chopped spring onions, rice wine or sherry, 2tbsp light soy sauce, 1tbsp toasted sesame oi...

I’m not sure if this is a Thai style or Chinese style dish bit I do know that it is another great way to eat the shell fish that I think I like to eat, mussels. The good thing is that you can go from uncooked to cooked in a matter of moments and all you have to do is eat. Do to make this properly you have to have a wok with a fitted lid You will need. 500g/1lb 2oz fresh mussels 2 garlic cloves 1in  fresh root ginger 1red chilli 2tbsp rice wine or dry sherry 2tbsp light soy sauce 2tsp dark soy sauce 5 or 6 spring onions 1tsp roasted sesame oil Fresh coriander Now you have to start to make sure that your mussels are ready to cook scrub them clean, remove the breads and barnacles. Discard any mussels that don't close when tapped gently. Then take your garlic and ginger and slice then nice and thin, along with the chillies. Then slice your spring onions and coriander and keep them to one side. Now in a big wok add the rice wine or sherry, light so...

Since the peanuts have got such a bad rap and you cannot really handle them unless you want to risk having a bad reaction and someone being very sick you do not often see chicken satay on menus any more. Or at least I do not, and then I might be in the minority you never know.  Any way it is a shame so here is how I would make it. You will need 450g/1lb skinless chicken breasts cut into cubes 1½tbsp groundnut oil 5tbsp light soy sauce 1tbsp rice wine or dry sherry 2tsp corn flour 3tbsp sesame paste or smooth peanut butter 1tbsp chilli bean sauce 1tbsp garlic puree 2tsp chilli oil 2tbsp Chinese white rice vinegar or cider vinegar 2tbsp light soy sauce Salt and freshly ground pepper 2tsp sugar 2tbsp hot water 50g/2oz thinly sliced spring onions 100g/4oz thinly sliced cucumbers First get a bow and add about 3tbsp of the light soy sauce, a 1tbsp rice wine or dry sherry and 2tsp corn flour then season with salt and pepper. Now get your chic...

Now Five-spice is one of the sort of ingredients   you love or hate , personally I love it. The first thing I love about it is that is more than five spices in it. The main spices are star anise and cinnamon, but you will also have fennel, cloves, nutmeg, Sichuan pepper and ginger. The reason why it is called five- spice is more symbolic rather than the amount of spice in the mix. Also it appears in any number of Chinese’s and Vietnamese as well so always good to have in the store cupboard. This is a little dish that you can make and just cook for a snack or a lazy Saturday night in front of the television. You will need 1tbsp vegetable   oil 3 cloves garlic 2tbsp grated fresh root ginger 1tbsp rice wine or dry sherry 2tbsp light soy sauce 2tsp five-spice powder 2tbsp honey 1kg/2lb chicken Now you can use drumsticks, wings, thighs whatever you want as long as you leave the skin on. It is best to let this marinade for a little before you cook...

This is a good Saturday night sit in front of the television after you have been shopping all day type recipe. The sort of thing that you can cook in s few minutes is easy to cook almost everything is fresh and you only have to use one pan, so not much washing up. The truth is that most stir-fry’s are easy to make but you just have to take the time getting the right ingredients. The right ingredients are the sauces and spice that give you the flavours such as soy sauce, oyster sauce, rice vinegar, rice wine or sesame oil. Fill your store cupboard with things like this and you are able to make a tasty meal in no time at all. For this dish you will need the following 2tbsp groundnut oil 1 inch of fresh root ginger 1or 2 red chilli 1 or 2 garlic cloves                                       ...

Not and sour soup over noodles and chicken is the sort of thing that you know is so good that you should have it more often than you do. Well I do not know why I do not have it more often as it done take but a second to make, it is very good for you and well if they are not good enough reason then I do not know what other reason you would need. Now the beauty of this recipe is that you can use any vegetable that you like, peppers, carrot, cabbage, pack choy whatever you like just remember that you need to cook it quickly in the stock so bare that in mind when you are cutting it up. You do now want big chunks of raw vegetable in the soup. The ingredients you will need are 1tbsp groundnut oil 2.5cm/1in piece fresh root ginger 1 garlic clove 2 handfuls fresh shiitake mushrooms, 1 red chilli 1 tbsp Shaoxing rice wine 700ml/1 pint 5fl oz vegetable or chicken stock 1tbsp light soy sauce 1tbsp dark soy sauce 1 tbsp Chinese black rice vinegar o Pinch grou...

Now of all the different food cultures of the world I have a lot of respect for the Chinese. I think that no matter what countries I have been too I have come across a Chinese restaurant of some kind. Now I am not as widely travelled as I would like to be, and I know that out there someone will tell me that you will never find one in X,Y or Z , but it is some thing that I find where I go. You will need. 450g/1lb chicken breasts One egg white 1tbsp corn flour Good pinch salt Sesame oil 250ml/8fl oz groundnut oil 3 lemons, juice and zest 85ml/2floz chicken stock 1tbsp sugar 1tbsp light soy sauce A dash of dry sherry 1 clove garlic, crushed 1 red chilli, finely chopped 1tsp corn flour or arrowroot Small bunch spring onions Sat and pepper to taste. Star by getting your chicken breast; make sure that it is in strips with no skin or bone. Then you need to make the batter to cove it. Just take the egg white and mix it with the corn flour a go...

18 January 2012 This Chinese New Year it is time to unleash the luckiest sign of the Chinese zodiac - the dragon. Celebrate Chinese New Year on January 23 with friends and family and add fuel to the fire with a sizzling Oriental banquet and a little help from the leading Chinese and Oriental food supplier, Wing Yip. Wing Yip has some great recipe ideas and tips for hosting an Oriental banquet to welcome Chinese New Year of the Dragon, as well as further information on Chinese signs of the zodiac and amazing dragon facts for Chinese New Year.  Mr Wing Yip, founder of Wing Yip, said: “The UK has a thriving Chinese cultural heritage and it is fantastic to see communities coming together to welcome in the Chinese New Year of the Dragon.   “The occasion will be marked with colourful festivals and street parades and whether entertaining friends by cooking Oriental treats at home or ordering a takeaway, the cuisine is an integral part of the festivitie...

Now this way off cooking duck give you a very crispy skin and you can still have the duck pink in the middle if you want . To get the best result it is beat to do the marinade   the day before but you can do it and hour or so before if you like it is up to you . Ingredients For the marinade 2.5cm/1 in piece fresh root ginger 4 cloves of garlic 2 tbsp rice wine or dry sherry 10 peppercorns pinch of salt 6 whole star anise 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tbsp sesame oil 2 duck breasts For the plum sauce 100ml/3½fl oz water 4 plums 50g/2oz dried apricots, chopped 2½ tsp caster sugar 1 tbsp honey 1 cinnamon stick 1 whole star anise 1 lime, juice only Start by taking your buck barest and with a sharp knife score the skin side criss-cross pattern. The plunging them in to a pan of boiling water with the   peppercorns, salt , star anise, and let them poach for a moment or two. This forces the fat out o...

Here are my two recipes for the two kinds of rice that you normally get from the takeaway. The thing about stir fried rice is that you can put almost any thing in it. Also rice roughly doubles in weight when you cook it so for 227g/8oz cooked rice you will need 123g/ 4oz raw rice. The real thing that I recommend that you do is cook your rice and then fry your rice do not use rice that has sat a round for a few days, it is never a good idea. For the egg-fried rice you will need 2 large eggs, lightly beaten 2 tsp sesame oil 2 tbsp vegetable oil 200g/7oz pre-cooked rice, chilled Salt and freshly ground black pepper 4 spring onions, finely sliced Some chopped coriander leaves Take your eggs and whisk them in a bowl with the sesame oil. Now heat your wok with the until the oil is hot then add the cooked rice. Start to heat the rice threw in the oil for about 2 or 3 minutes. Now add your egg oil mix and keep stirring for about another 2 or 3 minutes so the ...