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- Meat and poultry
- Chicken stir fry
- Chinese chicken stir fry
This is a very quick, healthy and tasty midweek supper with chicken and vegetables in a slightly spicy sauce. Ensure all stir fry ingredients are chopped, ready and set aside as this dish comes together fairly quickly.
Kent, England, UK
33 people made this
- For the sauce
- 1 1/2 teaspoons cornflour
- 120ml water
- 60ml shaoxing rice wine, or use dry sherry
- 1 good squirt honey
- 2 tablespoons chilli sauce
- 1 good splash soy sauce
- 1/2 teaspoon Chinese five spice
- For the stir fry
- groundnut oil as needed
- 1 large chicken breast fillet, sliced into strips
- 1 onion, cut into eights
- 1 small carrot, peeled and julienned
- 1 large handful each baby broccoli, baby corn, mange tout
- 6 chestnut mushrooms, halved
- 1 handful bean sprouts
- noodles for 2
MethodPrep:10min ›Cook:20min ›Ready in:30min
- To make the sauce: In a mug whisk the cornflour and water. Add all other sauce ingredients, stir well and set aside.
- Heat a wok with a little oil. Have a cup of water to hand on the side. Add the chicken and stir fry until no longer pink at the centre, about 6 minutes. Remove with a slotted spoon and set aside.
- Add the onion, carrot, broccoli and corn to the pan. Cook stirring constantly for about 7 minuted or until the hardest vegetable has softened but still retains a light crunch. ( I add splashes of water whilst stir frying to lightly steam and reduce the need to add more oil).
- Add the mange tout, mushrooms and beansprouts and cook for a further few minutes. Return the chicken to the pan with the noodles and heat through for another few minutes. Stir the sauce and pour in. Stir until mixture thickens and coats the chicken and vegetables.
Serve with your favourite vegetables. Nice also with Chinese cabbage, peppers, cashew nuts and spring onions.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
I didn't have all the veg for this dish but had 2 small chicken breasts, carrots, red onion, spring onion, mushrooms and garlic and it was delicious. I would have loved some broccoli in it too so I'd recommend that but otherwise it was lovely-06 May 2012
Delicious dish, works perfectly also with different veggies (peppers, spring onions), and I used prawns and calamaries instead of chicken. It's good idea to taste the sauce before putting it into the dish, to have preferred balance of sweet, salty and spicy flavours.-17 Aug 2016
Totally awesome. Only one tablespoon of olive oil and the rest was water.For the sauce I left out the chilli and honey and added half a teaspoon of crushed garlic, and the veg I added baby spinach leaves And half a yellow pepper and served it with jasmine rice....fantastically tasty with just the right amount of sauce. I would highly recommend this dish. So much cheaper and healthier than the local Chinese!!-03 Apr 2015
Australian Gourmet Traveller recipe for Orient Express ice-cream sundae.
- 55 mins preparation
- 35 mins cooking plus cooling, chilling, freezing, setting
- Serves 6
- 100 gm tapioca pearls, soaked in cold water for 5 minutes, drained, rinsed under cold running water (see note) (½ cup)
- 185 gm dark palm sugar, finely chopped
- 50 ml strong-brewed jasmine tea
- 200 ml coconut cream
- To serve: toasted shredded coconut
- 450 ml pouring cream
- 375 ml milk (1½ cups)
- 5 star anise
- 6 egg yolks
- 150 gm caster sugar
- 500 gm Lebanese cucumbers (about 4)
- ½ cup (firmly packed) coriander
- 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 1½ tbsp caster sugar
Tapioca pearls are available from Asian grocers. If you don’t have a juicer, purée the cucumber and coriander in a blender then pass it through a fine sieve.
This recipe is from the February 2013 issue of
A Taste of the Eastern & Oriental Express
THE RUMBLE OF the engine, the emerald haze of passing palms, the copper rays of the setting sun glinting off vintage brass… A journey on the Eastern & Oriental Express luxury train is full of moments to cherish, but the stunning cuisine served aboard is sure to be a highlight of any trip.
French-born Yannis Martineau has lived and worked in Southeast Asia for more than a decade, and served as the train’s Executive Head Chef for 9 years. He draws inspiration from his time in the region, taking traditional local recipes and infusing them with modern twists and European flourishes to stunning effect.
His braised beef cheeks are a great example of this gastronomic alchemy. The recipe is based on Bak Kut Teh, a traditional meat-bone soup that is very popular in Singapore and Malaysia. The dish is noted for its complex use of herbs and spices, including dong gui ginseng, cinnamon and star anise. Chef Martineau replaces the typical pork ribs with beef cheeks, which boast a rich flavour and marbled fat making them ideal for slow cooking. Accompanying sautéed apricot bao mushrooms and rich, creamy potato mousseline add an extra layer of indulgence.
Follow along with Chef Martineau’s expert instructions, and anticipate a dinner party pièce de résistance that is sure to be a talking point for many months to come.
BREAD BOOK TRILOGY NEWSFLASH
The first book in the bread book trilogy by Robert Allen and Tim Schneider is scheduled for publication in August. Hand Made Small Breads / Handgemachte Brötchen für Heimbäcker will be available as e-book and print book editions in English and in German. We have a dedicated site in German, Baking Adventures, and soon we will launch an English site of the same name.
HANDMADE SMALL BREADS e-book
Europe’s small bread tradition continues to grow, and Robert Allen and Tim Schneider want you to experience this bread revolution with enigmatic recipes that call for high hydration, bread improvers and authentic modern flours to produce some of the best breads you have ever tasted. With 80 breads this small bread book is unique. The electronic edition will be available in the Summer of 2021, and we are accepting pre-orders at a reduced price.
HANDGEMACHTE BRÖTCHEN FÜR HEIMBÄCKER In 80 Rezepten durch Europa e-book
The German language edition of Handmade Small Breads.
BLUE WINDOW Culinary Adventures in the Alps e-book
The first of our food-travel books is imminent. France # Switzerland # Liechtenstein # Austria # Germany # Italy # Slovenia — 7 Countries | 80 Recipes | 80 Stories. Starting in Geneva under the gaze of Jean-Jacques Rousseau eating hot chicken Anne Addicott and Robert Allen travel on the new Léman Express train into the Arve river valley to sample a special cheese and learn the secrets behind a legendary dish of Savoy. The first electronic book edition is an extented edition with recipes and stories that will not appear in subsequent electronic and print versions. This first edition will be available in the Winter of 2021, and we are accepting pre-orders at a reduced price. Search the site for extracts.
NOSTALGIA Culinary Adventures on the Orient Express e-book
The second of our food-travel books is imminent. Travelling the old Orient Express routes, Anne Addicott and Robert Allen recreate the scenarios that made the Orient Express an iconic train and gave the world a glimpse of the wonderful cuisine of the east. In the days before air travel when sea routes were long and arduous, the fast way to reach the eastern edge of Europe and the magnificent cities of Sofia, Istanbul and Athens was in a train made up with Pullman and Wagons-Lits wagons and a restaurant car that served exotic traditional foods, a journey that took three days in the prime era and is still the same today, no matter which route. Our intrepid travellers begin in the new central station in Berlin, continue via Dresden, Prague, Vienna, Bratislava, Szob, Budapest, Brașov, Bucharest, Plovdiv, Istanbul, Sofia, Belgrade, Zagreb, Ljubljana, Venice, Domodossola, Brig, Lausanne and Dijon to return to Paris, where the first transnational Express d’Orient steamed out of the Gare de l’Est on October 4, 1883. The first edition will be a limited release, available only as an electronic edition, at a special price for the first 300 purchases. Available in the Winter of 2021. Search the site for extracts.
HIBERNIA Food Travels in Ireland e-book
The third of our food-travel books is imminent. Anne Addicott and Robert Allen travel the coastal roads and make a few excursions inland to learn the secrets of the traditional foods that are becoming a distant memory, explore a sorry history to discover why fish caught in Irish waters ends up on French and Spanish plates and celebrate a cake that might yet be given iconic status. Written from an historical perspective with the emphasis on the food traditions brought to Ireland by its first settlers and later arrivals, Hibernia is a story about sustainable food survival. Scheduled for 2022. Search the site for extracts.
The Revamped Orient Express, the Ultimate Traveling Bar
F or more than 130 years, the lavish, long-distance passenger train, the Orient Express, has been considered the most refined way to glide between continents. Tales born of both fact and fiction detail spies mixing with socialites, dukes dining with demimondes and artists and aristocrats brushing elbows in the bar car.
Wars, unrest and revolutions spurred rerouted journeys, and by the end of the 1960s, the sleek silver models sent the regal railcars into relative obscurity.
Thankfully, the cars were rescued and rechristened as the Venice-Simplon Orient Express by James B. Sherwood in 1977. Sherwood resurrected the coaches, consulting the original blueprints, and brought aboard French glass designer René Lalique to further ensconce travelers in an aesthetic of beauty and light.
Now owned and operated by luxury hotel and leisure company Belmond, the Belmond Venice-Simplon Orient Express travels along classic routes via London, Paris, Venice, Prague, Vienna and Budapest, as well as new destinations like Berlin.
The beautiful Art Nouveau Bar Car is the ticket for wine and spirits lovers. Under the watchful eye of Head Barman Walter Nisi, white-jacketed bartenders pour steady-handed Pousse-cafés while a jazz pianist turns out Cole Porter standards. A Champagne bar serving vintage Taittinger, Laurent Perrier Rosé and Louis Roederer Cristal adds to the refined ambiance.
Three fully restored dining cars—some featuring Lalique-designed glass panels—showcase Chef Christian Bodiguel’s dishes, built around fresh ingredients brought aboard from each stop along the route.
Recipe courtesy of Walter Nisi
This is a long cocktail, dedicated to the time when the train was finishing its journey in Varna, Bulgaria, and guests continued their trip to Istanbul by boat. With a name that recalls the breezes on the sea, it was the most requested cocktail during that final leg of the trip.
1½ ounces white rum
½ ounce Chambord
½ ounce lime juice
3 ounces cranberry juice
Lime wedge, for garnish
Combine ingredients in a cocktail shaker filled with ice. Shake well, and pour into a highball glass. Garnish with lime wedge.
Recipe courtesy of Walter Nisi
Served in a Champagne flute, this cocktail blends alluring elements of Britain and France—sloe gin and Champagne. It’s a fitting pour for guests as they travel from London to Venice, via Paris.
½ sugar cube
1 ounce sloe gin
Splash of Champagne
Maraschino cherry, for garnish
Place sugar cube at the bottom of a Champagne flute and saturate it with the bitters. Pour sloe
gin into the flute and top with Champagne.
Created by American cocktail pioneer Sasha Petraske and his wife, author Georgette Moger, this cocktail was inspired by the couple’s equal adoration of Monkey 47 Schwarzwald Gin and the petal-pink peach Bellinis served onboard the Belmond Venice-Simplon Orient Express.
1½ ounces white peach purée*
1 ounce Monkey 47 Schwarzwald Gin
2 ounces Champagne
Combine purée and gin in a glass. Slowly top with Champagne, stirring gently to incorporate the color and create a foam top.
1 peach with skin, pitted and sliced
1 ounce Meyer lemon juice
1 ounce simple syrup
Purée peach slices, lemon juice and simple syrup in a small food processor until smooth. Strain through sieve. You should have enough purée for several cocktails.
Courtesy of Walter Nisi
A three-layered cocktail, the Pousse-Café or “after coffee,” is an ideal digestif. With its distinct layers, the herbal flavors of the Coca Buton, the purple Parfait Amour and the vanilla essence of Galliano create the perfect after-dinner drink.
½ ounce Coca Buton
½ ounce Parfait Amour
½ ounce Galliano
In a Port glass (or other stemmed glass), first add the Coca Buton, followed by the Parfait Amour and Galliano. Do not stir, as this will disturb the layers.
While traveling on the Belmond Venice-Simplon Orient Express from Prague to Paris, Sasha Petraske and Walter Nisi sit down to discuss the creative process, the art of the free-pour and what every young bartender should know before getting behind the stick.
Recorded and edited by Georgette Moger
S: How did you come to be a bartender?
W: When I was very young I fell in love with an imagined picture of a barman—white jacket, a very old man, really a General standing behind the counter. But growing in my career, this didn’t really match what I am because this General was never moving, never interacting.
W: And may I ask why ‘Sasha’—who were you named after?
S: My parents gave me a very versatile name, Alexander. They believed it had many possibilities—Xander, Sasha, Al, etcetera.
W: Where were they from?
S: They are from the Ukraine. Dubăsari—it’s near Odessa.
W: My wife and I had our honeymoon in Odessa.
S: My Russian roots aside, I’m happier we’re honeymooning with you on the Orient-Express! Looking around, I see that all of the bartenders work without jiggers—I presume that’s because of the listing of the train. Is it your own preferred method of bartending?
W: It is. One barman I had met in my career inspired me with his words—Mauro Lotti. Mauro told me that in Italy we don’t use the jigger, as we need to feel the spirits going out of the bottle while standing behind the bar and feeling the blood in our feet.
S: What is your process behind creating new cocktails?
W: I create them in my head and I wait a few months before I share them. You’re never sure how it’ll turn out. These things are important to me and keep me awake. I believe humility is a very important characteristic of being a bartender.
S: Humility is very important. Within a bar, I’ve always believed everyone should be able to do everyone’s job. What would be your advice to a young bartender?
W: You need passion, professionalism and to be ever curious—curiosity makes you go and study a little bit more. If you take up bartending as a job, there will be a time where you start to suffer because you see yourself in an under position. If you take up tending a bar with real passion then there is no level—you give service and it’s selfless. The service shows your professionalism and the guests are going to treat you kindly.
S: How would you describe the essence of your cocktail program?
W: To me, the bar should not reflect a modern time.
S: So you look to more of a place in time rather than a geographical place.
W: Often guests are looking for drinks that reflect the place they have been. For example after we leave Prague, many passengers will ask for a pilsner but you cannot connect that with what you feel inside the train. It is only if you have a cocktail that reflects the atmosphere.
S: So then what are a few of your favorite ingredients?
W: The Guilty 12 recalls the story of Murder on the Orient-Express. Eleven of the ingredients are elixirs from the stops between Paris and Istanbul—Switzerland for the sherry spirit, Maraschino from Italy and from Istanbul, an elixir called raki (pronounced, rocky). Champagne is the 12 th . You understand—I cannot give the exact recipe.
S: When we return from Prague, I’ll stand on the customer side of the bar and prepare a cocktail—I wouldn’t want to get behind your bar without the proper coat.
W: I understand, but I want you to get behind the [Orient-Express] bar.
S: When I first opened my bar, I would visit other bars and want to get behind them—I’d feel uncomfortable even to be at a table. If I wear a white jacket, I’ll blend.
W: No. It doesn’t matter. We will make cocktails together. Your place is behind the bar, Sasha.
Take a peak inside the revamped Orient Express and learn one of their signature cocktails in the exclusive Wine Enthusiast video below!
Pictured: The author and her husband, the late Sasha Petraske, traveled on the Belmond Venice-Simplon Orient Express for their honeymoon in 2015.
The Sorcerer’s Legacy Recipe Page
This month we return to Medieval England. Since we just had some classic medieval recipes to go with Escape from Nottingham Jail two months ago, we thought we would look towards classic English faire instead of strictly medieval. For dinner we have Cornish Pasties and a side of Old English Stew. For dessert we have an easy to make Treacle Tart.
This month we have a few cocktails inspired by famous magicians and heroes. We have King Uther’s Lifeblood, a cranberry whiskey drink. Then we have an adult Butterscotch Beer and a family-friendly Butterscotch Froth. Both share some of the same ingredients and should make for a fun, somewhat sweet drink of the night!
Broad beans made an appearance in a basket of asparagus tempura, a version of which I made almost as soon as I got home.
asparagus 12 spears
broad beans shelled, a good handful
For the batter:
plain flour 90g plus a little more
cornflour 2 tbsp
egg yolk 1, beaten
iced water 200ml
deep oil for frying
For the dipping sauce:
lime juice 30ml
lemon juice 30ml
orange juice 50ml
dark soy sauce 6 tsp
caster sugar 1 tsp or to taste
Make the dressing: put the juices in a bowl, stir in the soy sauce and sugar. Set aside.
Cut the asparagus into short lengths and steam for 6 to 8 minutes, until tender. Cool quickly under cold running water and set aside. Briefly boil the broad beans and chill under cold water.
Sift the flour and cornflour into a large bowl. (Sifting makes a lighter batter.) Pour in the beaten egg and iced water and mix, briefly, with a fork or chopsticks. Now mix in enough extra flour to take the mixture to the consistency of double cream. (Probably a further couple of tablespoons.) Test for consistency by dipping in a piece of asparagus: it should lightly coat the spear, but you should be able to see through it. Don't worry about lumps, and try not to overmix, which will result in a heavy crust.
Get the oil hot, ideally to 180C. Test by dropping in a dot of batter. If it rises to the surface immediately, it is hot enough.
Dip the asparagus and broad beans in the batter then straight into the oil. Fry until the batter is crisp – a matter of seconds – not allowing them to colour much past a pale ivory. Serve immediately with the sauce.
- 2 red Thai chiles or 1 medium jalapeño, thickly sliced
- 2 medium garlic cloves, thickly sliced
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 cups rice flour (about 10 1/2 ounces)
- 2 1/4 cups cold water
- 1 scallion, thinly sliced
- 1/4 teaspoon ground turmeric
- 3/4 cup plus 3 tablespoons vegetable oil, divided
- 1 pound pork tenderloin, cut crosswise into very thin slices (about 30 slices), divided
- 1/2 pound peeled and deveined raw medium shrimp (about 30 shrimp), divided
- 2 cups thinly sliced fresh shiitake mushroom caps, divided
- 1 cup thinly sliced yellow onion, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoons black pepper, divided
- 2 1/2 cups mung bean sprouts (about 7 ounces), divided
Using a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside.
Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in scallion and turmeric until blended. Set aside.
Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a 10-inch nonstick skillet over high. Add 3 pork slices, 3 shrimp, and a few mushroom and onion slices. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until pork and vegetables are lightly browned, about 30 seconds per side.
Stir rice flour mixture. Remove skillet from heat. Holding skillet at an angle, pour in 1/3 cup rice flour mixture, and swirl to evenly coat bottom of skillet.
Return skillet to heat over medium. Cover and cook, undisturbed, until sides of pancake turn deep brown and curl up, about 5 minutes. Remove skillet from heat, and sprinkle 1/4 cup bean sprouts over pancake. Fold in half, and transfer to a baking sheet keep warm in preheated oven. Repeat procedure with remaining oil, pork, shrimp, mushrooms, onion, salt, pepper, and bean sprouts to make 9 more pancakes. Arrange pancakes on a large platter, and serve warm with dipping sauce.
Oriental Salad Recipe
Looking for a healthy and delicious salad that adds a pop of color and crunch to any meal? This Asian ramen noodle broccoli slaw is one of the tastiest side salads you&rsquoll ever try!
It&rsquos easy enough to make for family dinners, but I also love taking it to potlucks, because everyone raves over it. And because it doesn&rsquot have any mayonnaise, you don&rsquot have to worry about it going bad at picnics or barbeques!
It&rsquos not just great for summer though, it can be made any time of year. I got the recipe from my friend Tamera, and made it for the first time a couple weeks ago. Oh. My. Gosh. It is amazing! I think I ate almost half the bowl by myself.
I am actually contemplating making a trip to the store today just so I can make another batch. It&rsquos that good. Broccoli slaw is a little tricky to find, but my local grocery store carries it, and I can also find it at Walmart. It&rsquos usually by the coleslaw and bagged salad.
HOW TO MAKE ORIENTAL BROCCOLI SLAW SALAD WITH RAMEN NOODLES
- butter (or margarine or olive oil if you have dairy issues)
- ramen noodles (uncooked, I like chicken or Oriental flavor)
- sliced or slivered almonds
- sesame seeds (raw is fine, you will be toasting them)
- broccoli slaw (the kind with shredded carrots)
- green onions (sometimes I forget to buy them, and the salad is still great)
- oil (I use vegetable, canola, or olive oil)
- apple cider vinegar
- soy sauce
- the seasoning packets that come with the ramen
The first thing you need to do for this ramen noodle salad is toast the toppings. Toasting the ramen noodles and almonds gives this salad an unbeatable flavor and crunch, and takes it up a step from regular broccoli slaw recipes.
You just toss the crumbled uncooked noodles, almonds, and sesame seeds with some melted butter, then bake them till they are nice and lightly browned. Trust me, it makes a big difference in the flavor!
After that, you just whisk together the dressing ingredients till the sugar melts. When the crunchy ramen noodles are completely cooled, just combine all the ingredients and toss to coat.
How to store Oriental Ramen Salad:
Leftovers need to be stored in the refrigerator. The salad is best served immediately, so if you think you won&rsquot finish it in one sitting, I recommend just mixing up what you need.
Store the broccoli slaw, dressing, and crunchy topping in separate containers in the fridge, then just mix it up right before serving.
- You could add chicken or ham to add a little protein and make the salad more filling. It could be served as a main dish that way.
- Stir in some sunflower seeds or pumpkin seeds.
- We like the salad best with apple cider vinegar, but you could try rice vinegar for a different flavor.
- You could try tossing in Craisins or mandarin oranges for a fruity flavor.
Just as is, it&rsquos so colorful, and so yummy. One of my favorite salads ever, seriously. You&rsquove gotta try this stuff! It is a great side dish for just about any meal. It is especially popular at ladies lunches and bridal/baby showers.
When I make it for my family, I usually make half a batch. Some people like to let it sit before serving, but I think it&rsquos best when you add the dressing and toppings right before serving. Enjoy!!
COZY FOOD AND DRINK
We served homemade lemon poppyseed bread, chocolate chip cookies, and orange cranberry bread. And biscotti is always available as they sip on hot tea.