1 large garlic clove, smashed with the side of a knife
1/4 jalapeno, seeds removed
3-4 cilantro stems, save the leafs
1 teaspoon onion powder
1 large avocado, cut in half, then cut into cubes
1/4 lime, squeezed into mortar and pestle
OPTIONAL INGREDIENTS
Roma tomato, chopped
Feta cheese, crumbled
Purple onion, chopped
Instructions
Step one:
Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed.
Step two:
Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole.
12.6 ounces plain all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon instant dry yeast
1 ounce white sugar
1 ounce olive oil, plus extra for greasing
6.3 ounces of warm water
.68 ounces milk
Fried Chicken
4 large chicken thighs, cut into bite-size pieces
2 teaspoon salt
1/4 teaspoon black pepper
1 cup cornstarch
Oil for frying
1 teaspoon sesame seeds
thinly sliced cucumber
Sticky Sauce
1/3 cup soy sauce
1/3 cup sugar
2 tablespoon apple cider vinegar
2 tablespoon gochujang
2 tablespoon ketchup
3 garlic cloves, finely chopped
Instructions
Step one:
To make the bao, mix the flour, baking powder, yeast and sugar in a large bowl. In a separate bowl, mix together the vegetable oil, water and milk. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir with a wooden spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
Step two:
Once risen, transfer the dough to a work surface and knead for another 5 minutes. Place a small amount of oil in a small bowl. Flatten the dough and use a rolling pin to roll out the dough a little. Dip you fingers into the oil and rub on both sides of the dough to stop it from sticking to your work surface. Then continue to roll out the dough until it is about 1cm (roughly ½”) thick. Give the top of the dough a final rub of oil. Then use an 8cm (around 3 ¼”) cookie cutter to cut out dough circles. Fold each circle over in half and transfer to a square of baking paper. Use the rolling pin to roll over the top to gently flatten each folded piece. Any extra dough can now be rolled out again and cut and folded in the same way. Cover the bao lightly with a tea towel and allow to rise for 30 minutes.
Step three:
Fill a wok one-third full with water and place over high heat. Place a bamboo steamer over the wok. When the water is boiling, steam the buns in batches in the steamer for 12 minutes or until fluffy and cooked through. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes before transferring to a plate or tray. Note: Buns can be made up to a day in advance and steamed to re-heat before serving. They can also be frozen at this point and reheated from frozen in the steamer before serving.
Step four:
To make the fried chicken, season the chicken with the salt and pepper, then set aside.
Step five:
For the sticky sauce, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 5 minutes or until just thickened. Set aside until ready to serve.
Step six:
Dust each piece of chicken in the corn flour, tapping off any excess.
Step seven:
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles. Cook the chicken (do this in batches if your wok is small) for about 5 minutes or until golden and cooked through. Drain on a wire baking rack.
Step eight:
Brush the warm chicken with the sticky sauce (reserve about a quarter of the sauce for serving). Sprinkle the chicken with sesame seeds.
Step nine:
To serve, open up each bao and spoon a little sauce into the center. Stuff with cucumber slices and pieces of fried chicken. Serve immediately.
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Step two:
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Step three:
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.
Step four:
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Step five:
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Step six:
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Step seven:
Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
Step two:
Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.
Step three:
Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
Step four:
Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
Step five:
Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
Step six:
Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
Step seven:
Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
Step eight:
Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.
Step nine:
Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Step two:
Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.
Step three:
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
Step four:
Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish
Step one: In a small bowl, mix miso, mirin, sugar, soy sauce, sesame oil, garlic, and ginger. Spread the miso mixture over the fish and place it in a covered container. Refrigerate overnight
Step two: When ready to cook, set the oven to 450 degrees. Bake until tender, about 15 minutes, depending on the thickness of the fish
Instead of blueberries, you can substitute chocolate chips or keep the bagel plain.
Instructions:
Step One: Combine 2 cups of bread flour, yeast, honey, salt, sugar, cinnamon, and warm water in the bowl of a stand mixer with a dough hook. Mix on low and slowly add 2 more cups of flour
Step Two: Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Add the blueberries. Dough may get wet as they incorporate, add more flour as necessary. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. Add more flour if necessary
Step Three: Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is puffy and springs back when you poke it, about 20 minutes. It will not double in size
Step Four: While the dough rises, preheat the oven to 425°F. Fill a saucepan with water and bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside
Step Five: Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each, for smaller bagels, or into 8 pieces, about 4 ounces each for larger bagels. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes
Step Six: After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels, taking care not to overcrowd the pan (I could only boil 2 at a time). Make sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer
Step Seven: Stir together the sugar and cinnamon. Once all of the bagels have been boiled, whisk together 1 tablespoon water and the egg white until evenly combined. Brush the egg white mixture onto the bagels. Sprinkle the cinnamon sugar mixture evenly over the bagels
Step Eight: Arrange the bagels on the baking sheet lined with parchment paper about 1-inch apart and bake. You may need to do it in two rounds. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior
