If you go down to the woods today

If you go down to the woods today

Don’t be surprised if you find a chef bent double searching the undergrowth, it’s fungi season for Jonny Nicholson, Chef-Proprietor of The Sail Loft in Southwold

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Very berry nice

Very berry nice

Wimbledon might be over for another year but this long heatwave is keeping strawberries centre-stage for Jonny Nicholson, Chef-Proprietor of The Bell At Sax’ at the height of the soft fruit season

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Beef it up BBQ-style

Beef it up BBQ-style

Grilling outdoors and eating al fresco with friends means happy days for Jonny Nicholson, chef-owner of The Sail Loft in Southwold

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Bring me my spear

Bring me my spear

Not quite burning gold but purple sprouting broccoli is edible treasure for Jonny Nicholson, Chef – Proprietor of The Sail Loft in Southwold

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Celebrate Bonfire Night with Wing Yip

Remember Remember the 5th of November with an Authentic and Oriental Wing Yip Dinner

 

Enjoy the traditional British celebration with an Oriental twist this November and treat your taste-buds to a gunpowder of flavours.

 Chinese cuisine has always been an all-time favourite in the UK, but why should the treats stop at a Saturday night takeaway?

 With this in mind, Wing Yip has created two exclusive recipes bursting with flavour to enjoy with friends and family this bonfire night.

 With four stores across the UK, in Birmingham, Manchester, Cricklewood and Croydon, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.

 

Gunpowder chicken

Do something different than the traditional hamburgers and hotdogs.

Serves 2-3

Ingredients:

500g boneless chicken thighs
1 tbsp Wing Yip Dark Soy Sauce
2 tbsp sunflower/vegetable oil
8-9 dried whole red chillies
1 tsp Szechuan peppercorns, lightly crushed
200g roasted peanuts
2 spring onions, thinly sliced

Sauce:
1 ltr chicken stock
4 tbsp Wing Yip Dark Soy Sauce
2 tbsp rice vinegar
1tbsp Chinese black vinegar
1 tsp sugar or honey
1 tbsp cornflour

 

Method:

1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.

2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.

3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.

4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.

5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.

6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

 

 

Hoi Sin Sausages Recipe

Ingredients:
8 sausages
4tbsp Wing Yip Hoi Sin Sauce
1tbsp vegetable oil
1tsp white sesame seeds
2 spring onions, thinly sliced

Method:
1. If the sausages are linked together separate first then place them in a bowl with the hoi sin sauce and ensure that the sausages are evenly coated.

2. Place a grill pan or frying pan on a medium heat and then add the oil to the pan. When the oil is hot add the sausages to the pan and turn every 1-2 minutes to ensure that the sausages are an even colour on all sides.

3. When cooked through serve with the sesame seeds and spring onions as a garnish.

Serving Suggestion:
Serve as a Hot Dog in a nice roll with softened onions and some additional Hoi Sin Sauce.