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Category: Weeknight

  • Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    Quick Hoisin Beef Udon Stir-Fry with Ginger

    DaanDaan
    Hoisin beef udon stir-fry combines browned beef mince, ginger, garlic, sugar snap peas and thick udon noodles in a glossy soy-hoisin sauce. It is a fast, high-heat noodle dish with clear Asian flavours and good texture.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g Beef mince
    • 2 garlic cloves
    • 120 g sliced carrot and cabbage mix
    • 80 g sugar snap peas
    • 15 g ginger puree
    • 64 g hoisin sauce
    • 25 ml soy sauce
    • 220 g udon noodles
    • 50 ml water for the sauce
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    Instructions

    • Heat a large frying pan over medium-high heat without oil. Add the beef mince and fry for 5–6 minutes, breaking it up until browned and cooked through.
      240 g Beef mince
    • Peel and grate the garlic. Drain excess fat from the beef, then season lightly with salt and pepper.
      2 garlic cloves
    • Add the carrot and cabbage mix and sugar snap peas. Stir-fry for 2–3 minutes, then add the ginger puree and garlic and cook for 1 minute.
      120 g sliced carrot and cabbage mix, 80 g sugar snap peas, 15 g ginger puree
    • Stir in the hoisin sauce, soy sauce and water. Bring to the boil and simmer for 1–2 minutes.
      64 g hoisin sauce, 25 ml soy sauce, 50 ml water
    • Add the udon noodles and toss gently, separating them with a fork. Simmer for 1–2 minutes until piping hot and glossy.
      220 g udon noodles
    • Adjust seasoning and loosen with a splash of water if needed. Serve immediately in warm bowls.
    Start Cooking

    Chef's notes

    • Cook the beef hard enough to brown at the edges; this gives the sauce more depth.
    • Do not overcook the sugar snap peas. They should keep a little bite.
    • Loosen the udon with hot water before adding if the noodles are tightly packed.
    • Leftovers keep for up to 2 days, but the noodles are best freshly tossed.
    Drink pairing
    Sweet hoisin, soy and ginger work best with drinks that have freshness, gentle sweetness or clean bitterness.

    Alcoholic

    • Off-dry Riesling
    • Pinot Noir
    • Japanese lager

    Non alcoholic

    • Jasmine iced tea
    • Sparkling lime and ginger water
    • Alcohol-free Japanese-style lager
    Nutrition per serving
    Calories: 804kcal (40%) | Carbohydrates: 98g (33%) | Protein: 42g (84%) | Fat: 28g (43%) | Saturated Fat: 9g (56%) | Cholesterol: 86mg (29%) | Sodium: 2619mg (114%) | Potassium: 613mg (18%) | Fiber: 10g (42%) | Sugar: 23g (26%) | Vitamin A: 496IU (10%) | Vitamin B12: 3µg (50%) | Vitamin C: 47mg (57%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 58µg (55%) | Folate: 61µg (15%)

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  • Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Instant Pot butter chicken gives tender chicken thighs in a creamy tomato sauce with garam masala, cumin, turmeric and ginger. Pressure cooking keeps the method fast and the chicken super tender, while a short sauté finishes the sauce.
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    Servings
    Servings 6 people

    Ingredients
     

    • 40 g unsalted butter
    • 8 cloves garlic minced
    • 2 tbsp fresh ginger grated
    • 2 tsp garam masala
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground turmeric
    • 0.25 tsp chilli powder optional
    • 1 tsp fine salt plus extra to finish
    • 900 g skinless boneless chicken thighs cut into bite-size pieces
    • 425 g tomato passata
    • 60 ml water plus extra if needed
    • 240 ml double cream or coconut milk
    • 2 tbsp fresh coriander or mint, chopped
    • 900 g cooked basmati rice to serve
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    Instructions

    • Set the Instant Pot to sauté and melt the butter. Add the garlic and ginger and cook for 1 minute.
      40 g unsalted butter, 8 cloves garlic, 2 tbsp fresh ginger
    • Add the garam masala, cumin, paprika, turmeric, chilli powder and salt. Stir for 1 minute to bloom the spices.
      2 tsp garam masala, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 0.25 tsp chilli powder, 1 tsp fine salt
    • Add the passata and water, scraping the base of the pot. Switch off sauté.
      425 g tomato passata, 60 ml water
    • Add the chicken and mix through the sauce.
      900 g skinless boneless chicken thighs
    • Seal the lid and cook on high pressure for 6 minutes. Quick release the steam once the programme ends.
    • Open the lid and set the pot back to sauté. Best to remove the chicken to keep max tenderness. Stir in the cream and reduce briefly until the sauce coats the chicken.
      240 ml double cream
    • Adjust the salt and finish with coriander. Serve with basmati rice.
      1 tsp fine salt, 2 tbsp fresh coriander, 900 g cooked basmati rice
    Start Cooking

    Chef's notes

    Chicken breast can be used, but reduce the pressure-cooking time to 5 minutes. Coconut milk gives a lighter, dairy-free sauce.
    Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking. 
    Drink pairing
    Instant Pot butter chicken has a creamy tomato sauce with warm spice and a gentle chilli note. Choose drinks with acidity, light sweetness or clean carbonation.

    Alcoholic

    • Off-dry Riesling
    • Albariño from Rías Baixas
    • Crisp pilsner or wheat beer

    Non alcoholic

    • Salted lime soda
    • Mango lassi with Greek yoghurt
    • Cold mint and ginger tea
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 51g (17%) | Protein: 36g (72%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Cholesterol: 202mg (67%) | Sodium: 638mg (28%) | Potassium: 724mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1156IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 22µg (6%)

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  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
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    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
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    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

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  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
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    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

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