Poached wontons in chilli-garlic sauce For the wonton dough 250g plain flour, plus extra to dust1 medium free-range egg, beaten75ml cold water½ tsp fine sea salt For the filling 100g free-range pork mince (see Chef’s Tips For Success)3g fine sea saltPinch ground white pepper10g grated fresh ginger1 tsp light soy sauce1 tsp toasted sesame oil2 medium free-range eggs For the chilli-ginger sauce 2 tbsp light soy sauce1 tbsp toasted sesame oil1 garlic clove, finely chopped1 tbsp chilli oil1½ tsp chinkiang vinegar (see Know-how)2 tbsp fresh chicken stock or waterSliced red chilli and fresh coriander to serve (optional) You'll also need A pasta machine for rolling How to make a chicken kiev You will need 75g unsalted butter, slightly softened Small bunch fresh parsley, very finely chopped (about 5 tbsp chopped parsley) 2-3 garlic cloves, crushed 4 skinless free-range chicken breasts 75g plain flour for dusting, seasoned with salt and pepper 2 medium free-range eggs, beaten 75g dried or panko breadcrumbs Vegetable oil for frying This recipe serves 4 people. Hands-on time 45 min, oven time 12-15 min, plus chilling time. Make ahead You can prepare the kievs up to the end of step 3, then wrap tightly in cling film and keep overnight in the fridge. Tips for success Flavour the butter with tarragon, basil, lemon zest or a mixture of your favourite herbs. 1. 2. 3. 4. 5. 6.
Chicken with young ginger Caravan's baked eggs and chorizo with tomato ragout recipe I first had baked eggs when I worked in a restaurant 12 years ago. The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped 1 onion, peeled and diced 2 cloves of garlic, peeled and chopped ½ tsp ground cumin seeds ½ tsp ground coriander seeds 1 pinch saffron 2 x 400g tins chopped tomatoes 8 eggs 2 tbsp Greek yogurt 2 tbsp parsley leaves, chopped 1 tbsp chilli flakes Preheat the oven to 200C /gas mark 6. Cut each sausage into three, lengthways. Meanwhile, warm the oil in a large ovenproof pan over a medium heat. Break the eggs on top of the sauce and allow the pan to Andina's quinoa porridge recipe Dishoom's Kejriwal recipe
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