lime Archives | National Dish https://www.nationaldish.co.uk/ingredient/lime Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:47:08 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png lime Archives | National Dish https://www.nationaldish.co.uk/ingredient/lime 32 32 How do you make Vietnamese Pho? | National Dish of Vietnam https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho#comments Wed, 05 Sep 2018 13:00:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=3126 There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)? This is one National Dish we don’t mind posting, we did this as part of …

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]]> Serve Vietnamese Pho will all the goodies and then build your bowl
Serve Vietnamese Pho will all the different elements ‘on the side’ and then build your bowl

There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)?

This is one National Dish we don’t mind posting, we did this as part of a banquet, my good chum @fp_in_the_kitchen and I. I’ll focus on the Pho here though and post the other dishes separately.

Get ready for some good food from ‘The Nam‘, Cheltenham…that’s fucking terrible…

 

How do you make Vietnamese Pho? | National Dish of Vietnam
This is a single recipe that was part of an entire banquet - for 4-6. We’re focusing on Vietnamese Beef Phở Gỏi cuốn. The cooking times won't require you to be working non-stop - this is all about the prep. You need to prep ahead - OK?
Servings4-6 People
Prep Time30 Mins
Cook Time10 Hours
Ingredients
Instructions
  1. Right, now the prep for this easy as hell, but after that there is a 10 hour wait - and it's worth it. If you want to make a real Vietnamese Pho, packed with flavour, you gotta do it this way. Nothing wrong with leaving it over night by the way, the longer the better.
  2. You're gonna need some beef bones, any decent butcher should be able to sort you out with these. My guy did good. Get the oven going, place the bone(s) into a roasting tray (only needs to be big enough to take it), chop up an onion or two and some lemongrass, oil it and pop in the oven for about 20 mins at 200.
  3. Whilst the beef bone is building up some colour, add some oil to a stock pot or saucepan on a medium high heat and then add the remaining white onion, garlic (hold a little back), two thirds of the chilli, ginger, coriander stalks and Chinese five spice - give a stir and let the onions soften before.
  4. Whip the beef bone out of the oven, it should be gnarly and brown, drop it (along with the onion and lemon grass) into the stock pot and then add enough beef stock to cover the bone. Add the fish sauce. Bring to the boil, turn it down to super super low simmer, lid on and leave it. For AT LEAST 10 HOURS.
  5. Whilst that's going on, use this time to marinate your sirloin steaks. In a dish that you can cover, add soy sauce, garlic and lime juice and drench the steaks in it - cover with cling film and refrigerate.
  6. Now you should have a deep broth which you'll add a load of goodies that we'll prep now. Everything will be separate, you and your guests will build their own. You'll need some Ramen or noodles bowls. Strain your stock and add it back to the pan. if you want it nice and clear, do it twice through clean muslin. Now keep it hot (do not boil).
  7. Ok, so we're gonna have some sirloin steak, some noodles, some mange tout, bean sprouts, spring onions, coriander leaves - you can totally go off piste here, char-grilled baby pak choy would be the nuts.
  8. To avoid running your ass off in the final moment, firstly prep the stuff that can be served cold, lay the table, put something down to take the hot stock pot - get everything ready, so as you cook and heat things up, you can just serve and sit with your guests and enjoy it. Just think it through for a mo - it's not hard - make life easy.
  9. The main event is the steak, for that you need a very hot pan (I prefer flat bottom not griddle - bring more of the meat into contact with the heat, resulting in more gnarlyness). Get some boiling water on for the mange tout, place a sieve over that and put the greens in, cover that with a lid. Only a few mins.
  10. Prep the noodles to time too. We're gonna cook this steak rare - hot pan, pop em in, season with some salt and LEAVE THEM THE HELL ALONE for a few mins. When you can't bear it any longer, lift and look for decent amount of charring and flip em. This will be for a 2 mins tops probably.
  11. On a piece of wood, whip the steaks out and slice them. Take to the table.
  12. Everything is done - build your bowl with noodles first, then stock (provide a ladle) and add what you want, finishing with a few strips of steak and sprinkle with sprint onions.

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]]> https://www.nationaldish.co.uk/recipe/vietnamese-beef-pho/feed 1 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

The post How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas#respond Thu, 30 Mar 2017 15:32:22 +0000 http://nationaldish.co.uk/?post_type=recipe&p=686 Mexican ribeye beef Fajitas – that’s right RIB EYE steak Photograph: Wayne Morgan – nationaldish.co.uk © 2017   Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure. This quick, easy and …

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]]> What is the national dish of mexico beef ribeye fajitas

Mexican ribeye beef Fajitas – that’s right RIB EYE steak
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Mexico United States of America

Fajitas isn’t necessarily the national dish of Mexico, but if you were to ask a group of people, it’d come up for sure.

This quick, easy and flavour packed recipe uses Beef Rib-eye as the main ingredient, and for good reason.

Fajitas | Mexican Beef Ribeye Fajitas with all the treats
This version isn't gluten free or low carb, you could replace the flour tortillas here with corn tortillas, which probably makes the dish more authentic as well as gluten free. Even better, drop the tortillas altogether and use a crispy lettuce leaf, like Romaine/Cos or Little Gem. So don't email me complaining that I've tagged it as GF and Low Carb - only you can make that choice. Me? I had a moment of weakness.
Servings2 people
Prep Time20 minutes
Cook Time20 minutes
Ingredients
It's a Rib-eye, treat it with respect, here's what you need
For the base
Fresh tomato salsa
Fresh guacamole
  • 1large avocadogive it a gentle prod, you need a soft one
  • 1small fresh red chillifinely chopped and de-seeded
  • 1pinch sea salt flakes
  • 1/2fresh limethis is the other half of the one in the base
  • 1pinch garlicuse some of the stuff you chopped earlier
Fresh sour cream
Grate some mature cheddar
It's a wrap
Instructions
Rib-eye Marinade
  1. There are lots of little dishes in this recipe, but they are so quick and simple, you can do it whilst the main event cooks. But first, let's get the rib-eye marinating.
  2. In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
  3. Get your clean hands in there and coat all the meat. Set aside. You can marinate overnight in the fridge if you like, but for now, 10 to 15 minutes also works.
For the base
  1. Place a pan on a medium high heat, add a splash of olive oil. When hot, add the onions and a pinch of salt - cook until soft. Then add the coriander stalks, chilli, garlic and peppers and cook for a couple of minutes.
  2. Turn the heat down and add all the spices, stir and make sure everything get coated in the spice mix. Then add all the rib-eye, stir it all again. It will now stay on a low heat, slowly cooking - stir it from time to time, don't let it catch.
Tomato salsa
  1. Whilst you have the fajita mix on the hob you do the sides. Chop the tomatoes and add to the bowl you'll serve it in along with the red onion, garlic, salt, chilli and olive oil. Give it a stir with a teaspoon - done!
Guacamole
  1. Half the avo's and remove the stone. With a tablespoon, scoop out the avo from the skin and put into a mixing bowl (or straight on to a chopping board - the pic shows a bowl, but using a chopping board is easier).
  2. Add the chilli and salt and mash it with a fork, if using a chopping board get a potato masher and go at it with that. Once you have a slightly chunky mixture, transfer to a serving bowl. Add a little olive oil and squeeze of fresh lime and mix it all up - done!
Sour cream
  1. Get a serving bowl, pour in the cream. Get the olive oil (extra virgin remember) bottle, put your thumb over the top and sprinkle over the cream in lines - then from a height, sprinkle the sea salt flakes - done!
For the wraps
  1. If using tortillas, flour or corn, follow the instructions. If using lettuce leaves, remove them, wash them and pat them dry, gently, with kitchen towel - done!
Serve it up
  1. The main mix will now be ready, from here on in, your work is done, your guests do the rest. Not forgetting the coriander leaves and cheddar cheese, put it all within arms reach.
  2. Build your own Fajita!
  3. Thank you Mexico (and America actually) Mexico United States of America


    Gracias (and thank you)

The post Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico? appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/mexican-beef-ribeye-fajitas/feed 0 Nepalese Dal Bhat with Cauliflower Rice | दालभात | What is the National Dish of Nepal? https://www.nationaldish.co.uk/recipe/nepalese-dal-bhat-with-cauliflower-rice https://www.nationaldish.co.uk/recipe/nepalese-dal-bhat-with-cauliflower-rice#respond Thu, 16 Mar 2017 16:29:10 +0000 http://nationaldish.co.uk/?post_type=recipe&p=253 Cooking Himalayan food is nowhere near as difficult as climbing Mount Everest but the result is equally enjoyable…ok, safer. Dal Bhat (Lentil Rice) could be argued as a side dish here in the UK rather than a main and the meat eaters among you will …

The post Nepalese Dal Bhat with Cauliflower Rice | दालभात | What is the National Dish of Nepal? appeared first on National Dish.

]]> Nepalese Dal Bhat - lentil curry with cauliflower rice | Low carb | nationaldish.co.uk
The national dish of Nepal is Dal Bhat – a lentil curry with rice, this is a low carb version with cauliflower rice.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nepal

Cooking Himalayan food is nowhere near as difficult as climbing Mount Everest but the result is equally enjoyable…ok, safer.

Dal Bhat (Lentil Rice) could be argued as a side dish here in the UK rather than a main and the meat eaters among you will probably want something else other than lentils and rice. To help you why not add in a Nepalese Lamb Pakku (in Nepal they would use mutton/goat) which you can prepare at the same time and uses some of the base spices from this dish – although on a much grander scale, seriously, it’s mental.

You’ll appreciate that rice forms part of the staple diet for much of the world, especially those areas that are heavily impoverished. Our western bodies aren’t geared up for such an energy rich diet, so for those of you wishing to manage that, I’ve replaced the rice with cauliflower rice – which quite frankly, adds to this dish. Don’t forget, the lentils carry a fair old whack of carb energy themselves, so this avoids doubling up.

But, if you must use rice, use white basmati rice – why not give this one a whirl first eh?

दालभात | Nepalese Lentil Curry with Cauliflower Rice
If you cook the Lamb Pukka with this, then head over there and start that first, it's best to get that going whilst you prep this as it only takes about half the time.
Servings4 People
Prep Time10 Minutes
Cook Time35 Minutes
Ingredients
Main stuff
Spices and stuff
Instructions
  1. Heat the oil or ghee in a pan over a medium high heat. Finely chop the coriander stalks and add them to the pan with the onion and garlic and cook until soft. Add a little salt, just to stop them from browning.
  2. If you are cooking rice, start it now - follow the instructions on the packet - ugh! If you are doing the cauliflower rice, the instructions are below - just have a quick look, really straight forward.
  3. Then add all the lentils and stir them round for a couple of minutes before adding the stock (you can use just water if you like but the vegetable stock will left it a little more) - let it simmer on a low to medium heat for 10-15 mins - don't let it dry out - low and slow.
  4. Whilst this is cooking down, slice your red chilli and spring onions, looks nicer at an angle, chop all your coriander leaves and cut the lime in to 4 wedges - set aside.
  5. You should now have a slightly gooey mixture that may have lost a bit of colour, that's about to change. Bang in all the spices, give it a good mix and add the whole tin of tomatoes, mix again and leave to simmer for another 10 mins, again if it needs more stock/water, add it.
  6. Grab a handful of coriander leaves and throw them in (keep a generous pinch back to garnish), stir and it's almost ready to serve. Hopefully you have been tasting throughout, now's the time to season, carefully.
  7. The rice should be ready, create a little pile in the middle of a plate or bowl, spoon the Dal over the top, garnish with a little pinch of coriander leaves, the sliced chilli's, spring onions and wedge of lime.
  8. If you also cooked the Lamb Pukka, serve on the side, that's right, the meat is the side.
  9. So not only do Nepali people have a brilliant mountain, they also have deeply spiced and comforting food.
  10. Thank you Nepal Nepal


    धन्यवाद

Recipe Notes

For the cauliflower rice

Remove the outer leaves and stalk so that you are left with the whole head. A medium sized cauliflower will feed about 4 people. Cut it in half and you can either use a food processor to bung it through and chop - go for a rough blade or get the course side of a cheese grater and run it up and down that. You want it slightly chunky, rather than like Cous Cous.

Put it in to a microwavable bowl - that's right, don't panic, used intelligently the microwaving can do clever things. Cover with cling film, don't add any water pierce it a couple of time and then microwave on full for 6 minutes for an 850w.

Best thing to do is microwave for 3 mins and then when you think you are 3 minutes from the end of the main dish, finish it off.

What you'll be left with is an al dente rice substitute that is actually better than rice. Your kitchen may smell a little like farts, but that's fine, it tastes nothing like it.

The post Nepalese Dal Bhat with Cauliflower Rice | दालभात | What is the National Dish of Nepal? appeared first on National Dish.

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