This is the very first stir fry recipe I cooked in the wok that my dad bought me when I was 17. The wok is still going strong and so is this recipe. The ish factor is the sauce and the marinade. Hoisin sauce has a lovely sweet plummy taste and oyster sauce is deep and rich, perfect for beef. The pale dry sherry is the substitute for Chinese rice wine,and really enhances the aromatic heat of the ginger. Use extra veggies if preferred and serve with rice or noodles to mop up the sauce.
Simple, tasty, figure friendly, family favourite, lunchbox filler, freezes well - this recipe from Rozanne Stevens ticks all the boxes.
Ireland is very fortunate to have such an abundance of fresh seafood - so important as part of a varied and healthy diet. I love to experiment with new recipes, but I still come back to old favourites like fish chowder. I fell in love with seafood chowder on a wet October weekend in Doolin when I moved to Ireland many years ago. I use this basic mixture in several different ways - delish over a baked potato too!
A delicious and healthy soup from Rozanne Stevens
This is a great lunch box sandwich or picnic pleaser from Rozanne Stevens
All the ingredients, including the liquids are measured in grams. So just place a jug or bowl on your measuring scales and measure as normal. You will also need a sugar thermometer to tell when the fudge is ready. These are available online and in most good kitchen departments.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
This recipe makes the most gooey, decadent chocolate brownies imaginable. A word to the lads: if you have annoyed your missus, a tray of these will go a long way to patching things up. With chocolate as the mortar. The frozen raspberries work brilliantly as they stay whole during the baking process, adding bursts of pink tartness in the slab of chocolatey goodness.
Scatter over torn basil leaves and serve with crusty bread.