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Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe

Wayne @NationalDish — Fri, 08 Dec 2017 14:05:11 +0000

The colour alone of Sweet and Sour Chicken with Mango is enough. All pictures copyright of nationaldish.co.uk

– we’re not 100% sure where this dish might originate.

I accidentally made it up, but that’s not to say it doesn’t exist. So in actual fact this could be a South East Asian ‘influenced’ English dish – Changlo food! You saw it here first.

Anyway, I fancied sweet and sour chicken, but wanted to add lots of chilli and forgot to buy pineapple, so used some mango I had – hence…

It’s really good – I also knocked up a cheats Mushroom Chow Mein on the side.

Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia

This recipe goes to show, that if you have some items in your fridge or pantry that don't quite fit the original recipe, you can make do and come up with something ace.

CourseMain Dish
CuisineBritish, Chango, Chinese, Thai

Servings2 People

Prep Time20 Minutes

Cook Time20 Minutes

Ingredients

Main bits

2small skinless chickenbreasts, diced into large, as square as possible, bite sized chunks (big ones ok?)
1/2 red peppercut the same size as the onion
1large white onioncut in to 1 inch square pieces, look at the pic

Sauce

1400g tin mangodrain and keep the juice and dice the mango
3tsp caster sugar
1tsp corn flour
1 or 2sliced fresh red chilli
1bunch fresh corianderfinely chop the stalks and separate from the leaves
3cloves garlicfinely sliced, chopped or crushed
3tbsp sesame seedsgently roast them in a non-stick pan
3tbsp rice wine vinegar
2tbsp ketchup
1pinch sea salt flakesMaldon please
1tsp paprika powder

Marinade

1tbls soy sauceuse the light stuff if you can
1/2tsp garlic powder
1/2tsp Chinese five spiceno more than this

Mushroom Chow Mein

1handful mushroomsthickly sliced
1packet instant noodlesenough for two people
2cloves garlicchopped

Instructions

First thing is to marinate the chicken. To do that, in a bowl add the diced chicken, soy, garlic powder and Chinese five spice - leave that whilst you do the rest - not long really.
Chop everything up and get it ready - you want decent chunks. If you're doing a side, I did a cheats Mushroom Chow Mein, chop that stuff up too.
In a hot wok, add a tiny dash of oil and seal the chicken on each side, don't cook it all the way through. When done, drain off any of the sauce you haven't cooked off and put the chicken aside and wipe clean the wok.
Whilst you were doing that, in a separate non-stick pan, roast off the sesame seeds. Don't burn them, just add a little golden colour and then remove from the pan and set aside in a cold bowl.
Back on the heat, add a little oil and add the onion, garlic, chopped coriander stalks, two thirds of the chilli and the salt. Gently fry until the onion starts to clarify (not completely though) - try to avoid any charring, you almost want things looking raw.
Next add the chicken back in along with the red pepper, paprika, rice wine vinegar, ketchup, sugar and half the sesame seeds - heat and stir for a minute. Then pour in all of the mango juice (oh yeah) - bring to the boil and sprinkle the corn flour avoiding lumpage - stir. If you feel that a little more sauce is required, carefully add some water - it will reduce and thicken moving forward.
After 10-15 minutes, you should be pretty much done, throw in the diced mango and gently stir in to the sauce, it's ready when the mango is hot.
You can do the chow mein real quick. Fry off the mushrooms with the garlic and a good glug of dark soy sauce. After a few minutes add the noodles and toss and mix everything until it's a lovely soy sauce colour and hot.
Serve it up in to something that you can keep it warm in.
The chicken will now be ready. Serve it in a bowl and sprinkle with the remaining raw chilli, sesame seeds and coriander leaves.
Thank you South East Asia stroke England...maybe...

The post Sweet and Sour Chilli Mango Chicken | National Dish Recipe from South East Asia…maybe appeared first on National Dish.

Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China?

Wayne @NationalDish — Mon, 24 Apr 2017 13:29:13 +0000

Chicken Fried Rice, try it with cauliflower instead of all at that carb

When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice version, much healthier for our rich western diets – and just as nice, no, nicer.

Firstly, you’ll need to sort the cauliflower rice, here’s the recipe, do the 3 minute version – see you back here soon.

鸡炒饭 | Chinese Chicken Fried Cauliflower Rice

Just to really overload you with fresh healthy veggies, I even lobbed in some broccoli - your mother will lose her shit when she learns about how healthy you've been eating, she spent years trying to force this down your throat, finally, she's getting somewhere and it even tastes good.

CourseMain Dish, Side Dish
CuisineChinese

Servings2 people

Prep Time15 minutes

Cook Time25 minutes

Ingredients

1medium cauliflower
2 spring onionschunky slices at an angle
1bunch fresh corianderfinely chop the stalks and keep separate to the leaves
1sliced fresh red chilli
1medium broccolicut into florets
1tbls sesame oil
1/2 red pepperchopped into 2cm chunks (use your favourite colour)
1/2 green pepperchopped into 2cm chunks
60ml dark soy sauce
2beaten eggs
1 white onionchopped
300g chicken thigh filletscut into bite sized chunks
1small handful celery3mm slices
1small handful carrotchopped

Instructions

Firstly, you should have sorted out the cauliflower rice to the three minute recipe, you'll finish it off here.
In a pan, preferably a wok, heat the oil over a medium high heat and fry off the white onion, celery and carrot for a couple of minutes. the add the chicken,
Mix and cook for a few minutes, adding colour to everything.
Add all the peppers and coriander stalks and mix in, By now you should have loads of colour - cook that off for a couple of minutes.
Add the broccoli and mix that in and then leave to simmer, stirring from time to time for 10 minutes, don't let it catch. If it dries out, add a little water just to keep it loose.
Add all the cauliflower rice and mix,
Next. move everything to the side, hold the pan up slightly and pour in the beaten egg.
Scramble the egg over the heat before you mix through.
Give it a taste and season very carefully with salt, don't forget you've use soy, so this is just to balance it up if you think you need it, but very likely, not.
On a serving plate, build a pile and garnish with the coriander leaves and spring onions.
Thank you China

谢谢

The post Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China? appeared first on National Dish.

Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines?

Wayne @NationalDish — Thu, 13 Apr 2017 22:36:59 +0000

Sinangag, a very popular side dish in The Philippines, garlic fried rice, this one is with cauliflower
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Sinangag is a very common side dish which interestingly is served always with dry meats, rather than a curry style sauce. So, how do you make Sinangag? This recipe is the cauliflower rice version and do you know what, you can eat this as a main no problem, and the eggs served this way make it great fun.

Sinangag | Filipino Garlic Fried Rice

You'll need some Cauliflower Rice, go to that recipe and cook the 3 minute option, you'll finish it off here. This is how do you make Sinangag?

CourseMain Dish, Side Dish
CuisineFilipino

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2head cauliflowerroughed grated or shredded in a food processor
1medium fresh tomatoesde-seeded and roughly chopped (chunked)
1 fresh red chillisliced for garnish
2 eggs
1bunch fresh corianderfinely chop the stalks and save a handful of leaves for garnish
5cloves garliccrushed
1 spring onionsin to half cm slices
1pinch ground black pepper
1/2 red pepperchopped in to chunks, same size as the tomato
4tbls vegetable oil
4tbls dark soy sauce

Instructions

Get a wok and a frying pan on a medium heat with half the oil each in them.
In the wok, when hot gently, without burning, fry off the garlic, red pepper and coriander stalks for a minute. In that minute crack both eggs in to the frying pan, need to fry gently and slowly so as not to burn the white but cook through, keep em runny though.
In the wok add the tomato and fry for another few minutes then whack up the heat a add the cauliflower rice and spring onions, toss and stir and then add the soy sauce and ground black pepper. Remove the eggs and set aside.
When everything is hot, about 3 minutes, serve up on a platter, place the eggs on top and garnish with the coriander leaves and sliced chilli.
Thank you The Philippines

Salamat

The post Filipino Garlic Fried Rice | How do you make Sinangag? | What is the national dish of the Philippines? appeared first on National Dish.

How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria?

Wayne @NationalDish — Thu, 06 Apr 2017 20:43:24 +0000

Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab

This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The marinade - KuliKuli

5tbsp roasted peanutsnot dry roasted, salted is fine
1tsp cayenne pepper
1tsp dried chilli flakes
1tsp chilli powder
1tsp smoked paprika powder
1tsp sea salt flakes
1tsp ground ginger
1tsp garlic powder

For the kebabs

2leg steaks lambcut in to large chunks
1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
1medium red onionchopped in to chunks, same size as the white onion
1large tomatochopped in to chunks, similar size to the onions
1 red pepperchopped in to chunks, you can guess what size
1bunch fresh corianderleaves roughly chopped for garnish

Instructions

Marinade

Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.

Kebabs

Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
Removed makes it much easier to eat though.
Thank you Nigeria

Na gode

The post How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria? appeared first on National Dish.

Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?

Wayne @NationalDish — Thu, 06 Apr 2017 20:42:03 +0000

Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails

Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

CourseMain Dish, Side Dish
CuisineAfrican, Ghanaian, West African

Servings2 people

Prep Time20 minutes

Cook Time45 minutes

Ingredients

For the cauliflower rice

1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish

For the sauce

1tin chopped tomatoesor 6 large tomatoes chopped
1large white onionchopped
200g tomato puree
4tbls red palm oil
1tsp sea salt flakesseason carefully to taste
150g crayfish tailspre-cooked is fine.
150g okra
500ml fish stock
1/2 red pepperchopped in to bite sized chunks

All the spices (for the sauce)

1 scotch bonnet chillifinely chopped, deseed if it bothers you
1pinch cumin powder
1/2 nutmegfinely grated
2cloves garlicfinely chooped
1tsp cinnamon powder
1tsp chilli powder

Instructions

Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
From here, it's just a case of mixing everything together and heating it through - a few mins tops.
Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
Thank you Ghana

Na gode

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

Mexican Fajitas with rib-eye beef | Fajitas | What is the national dish of Mexico?

Wayne @NationalDish — Thu, 30 Mar 2017 15:32:22 +0000

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.

CourseMain Dish
CuisineAmerican, Mexican, Tex-Mex

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

1fresh red peppercut in to slices
1fresh red onionsliced - or yellow or orange - if for more people, mix it up, the more colour the better
1bunch fresh corianderfinely chop the stalks and roughly chop the leaves - keep them seperate
1clove garlicfinely chopped, keep a little pinch of this aside for the guacamole
1 fresh red chillichopped - de-seed to lower the heat, I don't bother, what's the point in that?
1tsp chilli powder
1tsp smoked paprika powder
1tsp paprika powder
1pinch cumin powder
1pinch coriander powder
1/2fresh limecut in to two quarters to serve (keep the other half aside)
1tsp sea salt flakesto taste, don't over do it

Fresh tomato salsa

2handfuls cherry tomatoeschoppped - your choice of species, baby plum are sweet
1small red onioncopped
1clove garlicfinely chopped
1pinch sea salt flakes
1tsp olive oilextra virgin
1small fresh red chillifinely chopped and de-seeded

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

200ml sour cream
1drizzle olive oilextra virgin
1pinch sea salt flakes

Grate some mature cheddar

200g cheddar cheesemature, and thick grated on to a serving plate

It's a wrap

4 soft flour tortillasor soft corn tortillas or romaine lettuce leaves

Instructions

Rib-eye Marinade

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.
In a bowl, throw all the marinade ingredients. Slice the rib-eye into bite sized strips and add to the bowl.
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

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.
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

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

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).
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

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

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

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.
Build your own Fajita!
Thank you Mexico (and America actually)

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.