Category Archives: Seasame oil

Recipe: Chicken & Sweetcorn Spring Rolls

Chicken & Sweetcorn Spring Rolls
Chicken & Sweetcorn Spring Rolls

Ingredients;

4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Soy sauce
Toasted sesame oil
Oyster sauce
Juice of 1 lime (or 1/2 a lemon)
Vegetable Oil
Packet of spring roll pastry (or substitute filo pastry)


Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.

Prepare all ingredients as described above. Heat oven to 200C.

Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.

Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.

Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.

Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.

Recipe: Oriental Sea Trout with Noodles

Oriental Sea Trout and Noodles
Oriental Sea Trout and Noodles

Ingredients;


2 sea trout fillets
1 thumb of ginger, grated
1 red chilli, roughly chopped
A handful of coriander, chopped
2 tablespoon soy sauce
1 teaspoon of sesame oil
Juice of half a lime
1 large handful of fresh baby broccoli
6 spring onions, chopped
Medium egg noodles

Serves 2


Begin by adding the ginger, chilli, coriander, soy, sesame oil and lime juice to a resealable container big enough to hold both pieces of trout and stir it all together (Ziploc-style bags work great for this). Next, pop the trout into the marinade, seal it and place in the fridge for about an hour.

While the fish is marinating, rinse the baby broccoli and chop off the florets, then chop the stalks diagonally into lengths of 1 – 2 centimetres.

About 10 minutes before the marinating is complete take a pan, fill it with water and bring it to the boil. You will need this ready for when the fish goes on so that you can cook your noodles at the same time. You will also need a wok and a frying pan.

Using the wok, poach the broccoli in lightly salted boiling water, for about two minutes. This is best done just before the fish goes on. When poached, take the pan off the heat and drain the hot water, leave the broccoli to one side.

Brush off the marinade before frying the trout in a hot pan for about 2 minutes on each side. Make sure the frying pan is as hot as possible before adding the fish skin side down. Do not discard the marinade.

Follow the instruction for the egg noodles and cook them in the saucepan of water you brought to the boil earlier.

Get your wok back onto the heat, add a lug of sesame oil and then pop the broccoli and chopped spring onions in. Stir fry these for about a minute then add the reserved marinade to warm it up. Add the noodles and toss together in the wok.

Once the fish is ready serve immediately.