Rosie Rhubarb

Ingredients (4 servings)

• 3-4 rhubarb
• 100ml rose syrup
• 150ml water
• 1-2 tsp. dried rose petals

Method

1. Cut the rhubarb into around 5cm pieces and place in a saucepan together with the rose syrup and water.
2. Bring to the boil then simmer for 15-20 minutes until the rhubarb is soft but not mushy.
3. Take the saucepan off the heat, add the rose petals and stir gently.

Serve warm with custard or cold with Greek yoghurt or soured cream such as creme fraiche or smietana.

© 2013 Setonaikai Trading

Mango Pudding

Ingredients (4 servings)

• 1 tin mangos in syrup
• 100ml water
• 1 heaped tsp. gelatine powder
• 50ml evaporated milk
• 50ml single cream

Method

1. Purée the mango together with the syrup in the tin and water.
2. Add the gelatine powder.
3. Simmer the mango mixture in a saucepan for 5 minutes.
4. Take the pan off the heat, then mix the evaporated milk and single cream.
5. Divide the mixture into individual dishes and refrigerate for 2-3 hours.

Pour lots of evaporated milk on top for an authentic Honk Kong flavour.

© 2013 Setonaikai Trading

Lemon and Cardamom Sponge

A deliciously tangy and moist cake with an aromatic cardamom twist.

Ingredients (1 loaf tin)

• 1 jar (approx. 300g) lemon curd
• 50g caster sugar
• 1 lemon, juiced and rind finely grated
• 3 egg whites
• 120g plain flour
• 1 tsp. baking powder
• 50g ground almond

Method

1. Pre-heat oven to 180°C. Grease and line a loaf tin. 
2. Beat the egg whites to form soft peaks in a bowl.
3. In a separate bowl, cream the lemon curd, sugar and lemon rind.
4. Sift the flour, baking powder and ground cardamom and stir into the lemon curd mixture a little at a time.
5. Add the ground almond and lemon juice.
6. Fold the whipped egg whites into the lemon/flour mixture very gently and put into the tin.
7. Bake for 45 minutes. Check the oven after 15 minutes. Cover the top with kitchen foil if it is browning too quickly.

© 2013 Setonaikai Trading 

Hoisin Duck in Rice Paper Roll

A fun and delicious way to use up leftover roast in the fridge.

Ingredients (Makes 12)

• 12 dried rice paper (approx. 20 cm)
• 300g roast duck
• 4 spring onions
• 1 gem lettuce
• 2 handfuls fresh herbs such as coriander, mint, basil, chives, flat parsely or anything else you like
• 12 tbsp. hoisin sauce

Method

1. Soak the rice paper in water in a bowl 15 minutes. Drain on a kitchen towel.
2. Shred the roast duck, spring onions and gem lettuce.
3. Chop the herbs of your choice finely.
4. Spread one tbsp. of the hoisin sauce in the centre of a sheet of rice paper.
5. Places 1/12th of the duck, spring onions, lettuce and herbs on top of the sauce.
6. Lift your sie of the edge of paper and cover the filling, then do the same with the left and right side of the paper. Hold the filling then push forward to make a roll.
7. Repeat the process to make another 11.

You can use any leftover meat such as beef, pork, lamb, turkey and pheasant.

© 2013 Setonaikai Trading 

Prawn 'Dim Sum' on Mushrooms

A Chinese delicacy with a twist.

 Ingredients (Makes 12)

• 12 mushrooms, chestnut variety if available
• 200g prawns, uncooked
• 1 egg white
• 1 tbsp. potato flour
• 1 tsp. finely chopped spring onions
• 1 tsp. finely chopped ginger
• 1 tsp. soy sauce, Japanese or Chinese light
• 1 tsp. Shaoxing rice wine (optional)
• 1/2 tsp. white pepper, ground
• 1/2 tsp. toasted sesame oil
• A pinch of salt

Dipping sauce

• 2 tbsp. Chinese black rice vinegar
• 1 tbsp. soy sauce, Japanese or Chinese light

Method

1. Chop the prawns finely, then mix with all the ingredients (except for the mushrooms) in a bowl very thoroughly.
2. Cut stem part out of the mushrooms and place a tablespoon of the prawn mixture onto it.
3. Set a steamer on a saucepan with boiling water, then place the filled mushrooms.
4. Steam for 10 minutes.
5. Mix the soy sauce and black rice vinegar and serve with the 'dim sum'.

Easy to make a meat version, simply replace the prawns with minced pork.

© 2013 Setonaikai Trading 

Spicy Tempura Pumpkin

Ingredients (2 Servings)

• 1/4 small pumpkin, ideally Kabocha variety
• 50g tempura flour
• 1 tsp. curry powder
• 1/2 tsp. chilli powder (optional)
• Vegetable oil for frying

Method

1. Cut the pumpkin into slices about 1 cm thick.
2. Mix the tempura flour, curry powder, and chilli powder (if using) in a bowl, then add water to make batter which has consistency of low fat yoghurt.
3. Heat the oil in a deep frying pan.
4. Dip the pumpkin slices into the batter and fry them for about 3-4 minutes both sides.

Serve with a sprinkle of sea salt or yoghurt relish which is made simply by adding 2-3 tbsp of your favourite chutney to 200ml of natural yoghurt.

© 2013 Setonaikai Trading

Udon Noodles with Teriyaki Style Pork Spare Rib

Simple, quick and delicious.


Ingredients (1 Serving)

• 1 packet of fresh type udon noodles
• 1 pork spare rib, slice into 2cm thick slices
• 1 tsp. sugar, preferably brown
• 1 tbsp. shoyu Japanese soy sauce
• 1 tbsp. mirin
• 1 tbsp. sake Japanese rice wine (optional)
• 2 cabbage leaves
• 1/2 tsp. salt
• 1 tbsp. oil for frying (e.g. groundnut, sunflower)
• 1 tbsp. white sesame seeds

Method

1. Shred the cabbage as finely as possible. Mix in the salt using your hands and set aside. Mix the cabbage and the salt in a bowl using your hands and set aside.
2. Dry roast the sesame seeds in a saucepan for 15 seconds. Set aside.
3. Place a wok or frying pan on a high heat. Add the oil then fry the pork slices together with the sugar. Cook for 2 minutes each side.
4. Add the shoyu, mirin and sake to the wok and cook for a futher minute.
5. Take the pork slices out of the wok and keep heating the remaining sauce for another 3 minutes.
6. Cook the udon noodles in boiling water for 2 minutes then drain.
7. Place the udon in a noodle bowl. Top with cabbage, pork and sesame seeds.
8. Drizzle the sauce from the wok over the noodles and serve.

Equally nice with rice noodles or ramen noodles.

© 2013 Setonaikai Trading