Chinese Style Garlic Butter Spaghetti 

Serves 2

Time: 15mins

 

Ingredients:

 

Garnish:

Method:

  1. In a pot, boil some water and add your spaghetti into it with some oil and salt. Cook per packet or until ‘al dente’. 

  2. Heat a pan or wok on medium heat and add your butter and garlic. Stir for 1-2 mins to release the aroma of the garlic.  Be careful not to burn your garlic. 

  3. Pour your pasta through a sieve and add your cooked spaghetti to the pan, pour in the oyster sauce and sprinkle over the cheese. Combine over low heat until the cheese is all melted. 

  4. Garnish with spring onions, fresh chillies and chilli oil. 

 

Prawn Tom Yum Soup with Noodles

Serves 2

Prep Time: 15-20mins

Cook Time: 10mins

 

Ingredients: 

  • 200g frozen prawns, peeled & deveined 
  • 2inch piece of galangal
  • 5 lime leaves ( frozen or substitute with Lime zest, do not use dried lime leaves)
  • 1 banana shallot
  • 3 stalks lemongrass
  • Bunch of coriander
  • 3 garlic cloves
  • 80g oyster mushrooms
  • 3 tbsp fish sauce
  • 2 tbsp thai chilli paste
  • 2 tbsp lime juice
  • 1 tsp salt
  • 200g rice vermicelli noodles cooked

 

To Garnish:

Extra coriander and red chillies. 

 

Method:

  1. Peel and slice your galangal, finely chop your shallot, cut the white part off the lemon grass and just use the roots, cut the leaves off a bunch of coriander and just use the root, crush the cloves of garlic.

  2. Add a litre of water to a pot. Once boiling add in your galangal, lime leaves, banana shallot, lemongrass, coriander roots, garlic. Let it boil for 2 minutes.  

  3. Add in your prawns and mushrooms and simmer for 4minutes.

  4. Add in your fish sauce, chilli paste, lime juice, salt and tom yum paste. Simmer for a further minute.

  5. Divide the cooked noodles amongst the bowls and pour over your tom yum soup. Garnish with some coriander and red chillies. 

 

 

Korean Style Beef Burgers with Kimchi Ketchup & Lotus Root Crisps

Serves 4

Prep Time: 20mins

Cook Time: 10mins

 

Ingredients: 

  • 500g beef mince
  • 4 burger buns
  • 1 x Iceberg Lettuce (sliced)
  • 1 Tomato - Sliced
  • 1 small onion thinly sliced
  • 4 slices of cheese

 

Burger Mix:

  •  2 spring onions
  • 4 cloves of garlic
  • 1/2inch of ginger peeled and sliced
  • 1tsp light soy sauce
  • 4 tbsp Ssamjang 
  • 1 tsp  Pure sesame oil
  • 1tsp  brown Sugar
  • Pinch of ground black pepper

 

Lotus Root Crisps

  • 1 10cm piece of lotus root, peeled and very thinly sliced
  • Vegetable oil, for frying
  • salt for seasoning

 

Kimchi Ketchup:

  • 4 garlic cloves
  • 1 onion finely sliced
  • 380g tomatoes sliced
  • 100g kimchi finely sliced
  • 1 tbsp kimchi juice 
  • 1 tbsp sugar
  • 1 tbsp white wine vinegar
  • Pinch of salt

 

Method:

  1. In a food processor, add in your spring onion, garlic and ginger, light soy sauce, ssamjang, sesame oil, sugar and black pepper. Blend to a smooth paste and mix into the beef mince.

  2. Divide the burgers out into 4 patties. Flatten to approximate Heat a frying pan and pan fry each side for 3-4 minutes until cooked.

  3. To make the kimchi ketchup, in a pan, saute the garlic and onions for 3-4minutes, then add in your tomatoes and kimchi. Slowly reduce until the sauce is thickened, 10-15mins. Add in a pinch of salt, sugar and vinegar. If you like your ketchup to be chunky you can leave as it is, or if you want it to be smooth, blitz it to be a smooth ketchup.

  4. To make the lotus root crips, heat 1inch of oil in a frying pan to 175degrees. When the oil is up to temp, add your slices of lotus root into the hot oil and shallow fry for 2-3 mins on each side until they are golden brown. Set them onto some kitchen paper, when slightly cooled, sprinkle with some salt, set aside. 

  5. To assemble the burger, lightly toast the baps, then add one layer of lettuce, tomatoes, onions,  burger, cheese and top with the kimchi ketchup and extra kimchi if desired.  Serve with a side of lotus root crisps.