Egg Foo Yung

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This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish.

The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle’s bowl to get that perfect dome shape.

Basically, scrounging around in my fridge, I actually has green bell pepper, bean sprouts, carrots and onions on hand, along with a bunch of eggs, so during this COVID-19 quarantine, the ingredients on hand made for an easy substitution.

Makes 8 Omelettes

INGREDIENTS:

For the Sauce:

1 cup chicken stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 tablespoons cornstarch
2 cloves garlic, thinly sliced
1 1⁄2 inch pieces ginger, peeled and thinly sliced

For the Egg Foo Yung:
1⁄2 pound ground pork
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1⁄2 teaspoons rice wine vinegar
1 teaspoon dry sherry
1 teaspoon plus 1 tbsp. sesame oil
Kosher salt and ground black pepper, to taste
1 teaspoon canola oil, plus more for frying
6 ounces raw shrimp, peeled, deveined, and finely chopped
1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry
1⁄3 cup fresh bean sprouts
1⁄3 cup sliced scallions, plus more for serving
6 eggs, beaten

DIRECTIONS:

To make the sauce: Bring stock, 3 tablespoons soy sauce, the oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, and ginger to a boil in a 1-quart saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

To make the Egg Foo Yung: Mix pork, 2 tablespoon soy sauce, 1 tablespoon cornstarch, the vinegar, 1 teaspoon sherry, 1 teaspoon sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 teaspoon canola oil in an 8-inch nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.

Pour canola oil into a 6-quart saucepan to a depth of 2 inches. Heat until a deep-fry thermometer reads 350°F. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1 1⁄2-2 minutes. Using a slotted spoon, transfer omelettes to paper towels.

Serve drizzled with reserved sauce; garnish with scallions.

COOK’S NOTES:

For a healthier version of this dish, omit the pork and the shrimp.

A variety of vegetables can be used in the recipe, which can include green bell pepper, julienned carrots, shredded cabbage and mushrooms,

Feel free to substitute a vegetable broth for the chicken broth, in making the sauce.

 

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Roasted Turkey Legs with Root Vegetable Mash

Roasted turkey leg recipe

Served up as a large dish to share, this edible mountain made up of turkey legs, pancetta and a root vegetable mash  will bring a sense of adventure to your dinner table. This imaginative recipe makes a delicious centrepiece for a Christmas dinner.

Recipe Adapted from
Lisa Goodwin-Allen

Great British Chefs

November 2019

Serves 4 to 6

Ingredients:
For the Turkey Drumsticks:
3 turkey drumsticks,  1 1/2 pounds (800g) each
1 large onion, large dice
2 carrots, large dice
2 celery stalks, large dice
2 garlic cloves, bruised
2 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf
4 1/2 cups (1000ml) chicken stock
2 1/3 cups (500ml)   apple juice
A pinch of salt
A pinch of ground black pepper

For the Root Vegetable Mash:
3 large potatoes, peeled and large dice
4 carrots, peeled and large dice
2 parsnips, peeled and medium dice
2 1/2 tablespoons (30g) of butter
3/4 cups (150ml) of milk
1 tablespoon of whole grain mustard
1 pinch of salt
1 pinch of ground black pepper

For Serving:
2-3 cauliflower florets
2 slices of pancetta or bacon

Directions:
Preheat the oven to  300º F (150˚C/Gas Mark 2).

For the turkey, place the onions, carrots, celery, garlic and herbs in a deep roasting tray.

Combine the chicken stock and apple juice in a pan and bring to the boil.

Season the drumsticks with salt and pepper and place them on top of the vegetables and herbs and pour in the hot stock, ensuring half of the turkey drumsticks are submerged and the other half are exposed. Cover with foil and place in the oven for 40 minutes.Remove from the oven, take off the foil and turn the drumsticks over. Return to the oven, uncovered, for 50 minutes to 1 hour – until the meat is cooked and tender and the exposed part of the turkey drumstick is nicely browned

Meanwhile, lay each slice of pancetta down on a baking tray lined with parchment paper. Place another piece of baking parchment on top, followed by a tray to press down – this will stay on top during the cooking to prevent the pancetta from curling while cooking. Place in the same oven as the turkey for 20-25 minutes until golden and crispy.

For the root vegetable mash, place the potatoes, carrots and parsnips in a saucepan and cover with cold water

Bring to a gentle boil and cook until tender, approximately 10-15 minutes. Drain in a colander and allow to steam for 5 minutes.

Return to the pan and place over a low heat, adding the butter, milk, mustard, salt and pepper. Once combined, remove from the heat and mash as desired

By this time the turkey should almost be ready. Remove the pan from the oven and take the drumsticks out of the liquid and place on some kitchen towel to absorb excess moisture. Reserve the liquid.

To serve, spoon the mash across the center of a large dish or serving platter.

Using a pair of tongs, arrange the turkey drumsticks onto the mash with the small ends sticking up and meeting in the middle to form the peak of the mountain. Garnish with the crispy pancetta.

Using a fine grater or micro-plane, grate the cauliflower over the final dish to make ‘snow’ and serve with the braising liquid as gravy, on the side in a gravy boat.

 

 

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Parsnip and Leek Soup

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Photo Credit:Jonny Valiant, 2011.

 

 

For those celebrating the religious calendar, Lent is upon us, and for many it is the time to give up meat in our diets. For busy home cooks, this soup can be made in ahead of time, basically because it is an uncomplicated vegetable puree. For an added touch you can dressed-up this soup with a touch of American whitefish caviar, the salty counterpoint to sweet parsnips in the mix, makes the soup plenty festive for Easter Dinner.

 

Serves 6 to 8

Ingredients:
For the Soup:
1 pound parsnips, peeled and cut 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
3 cups chicken stock
2 1/2 cups water
2 dried bay leaves
1/2 cup whole milk

For the Black-Pepper Cream:
Freshly ground pepper
1/2 cup creme fraiche or sour cream
2 ounces whitefish or other caviar, for garnish

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Directions:
To prepare the leeks, rinsed well to remove the sand and grit. Cut the white and pale-green parts only into 1/4-inch-thick semi-circles and set aside.

To Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.

Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.

Working in batches, puree vegetable mixture in a blender, being sure to hold lid down. Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).

To Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.

To Serve: Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

Cook’s Notes:
Whitefish caviar is a relatively inexpensive variety and can found at Whole Foods  Markets or specialty gourmet food markets.

The soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.