Vietnamese Pho (almost)

vietnamese beef tendon pho

After the massive success of my braised beef tendons I was left with the wonderful braising liquor that was flavoured with spices such as cinnamon, star anise, cloves, fennel and garlic and thickened with the deeply flavoured tendons. The Vietnamese noodle dish Pho instantly sprang to mind so I threw together this very quick supper the following night. It’s not a totally authentic version but it was absolutely delicious.

Ingredients: (made 2 big bowls)

  • 300ml Beef tendon stock (approx)
  • 100ml chicken stock (to top up the beef stock but if you have lots of tendon stock left you won’t need it)
  • glug of fish sauce
  • 1 tablespoon palm sugar
  • 3cm piece thinly sliced fresh ginger cut into matchsticks
  • leftover beef tendon cut into small pieces
  • flat rice noodles
  • thinly sliced raw sirloin

To garnish:

  • thinly sliced red chilli
  • bean sprouts
  • mint
  • coriander
  • thinly sliced red onion
  • wedge of lime

Method:

  1. Combine the stocks in a saucepan and simmer, add the ginger, fish sauce, palm sugar and continue to simmer for a few minutes.
  2. Place noodles in a big bowl and top with sliced sirloin and beef tendon, add a handful of bean sprouts then pour over the stock then sprinkle over your garnishes and dive in.

 

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Christmas Ham Salad (for when it’s all become too much)

christmas ham salad

Happy Christmas! Full yet? Boxing Day is probably my favourite food day of the year – no pressure, no rules, no timescale (and in my cottage you will now have been wearing pyjamas for about 36 hours), just grazing and making magic happen with leftovers.

This year we’re on quite a frugal budget so we opted for a big smoked gammon on the bone for Christmas dinner, it cost just £10 and will feed us for well over a week. I simmered it in cola and pickling spices for a couple of hours yesterday before glazing it with rose hip jam and a mix of fiery English and sweet wholegrain mustards before blasting it in the oven for 20 minutes to caramelise.

What with the rich indulgence of yesterday still heavy in my stomach I fancied something altogether lighter with at least some sort of nod to freshness and health. I threw together this salad that not only used up some of the ham but also commandeered some of the leftover mustard and dill sauce from our homemade gravadlax to make the perfect dressing.

The sweet and salty smokiness of the ham, the sour cranberries, fiery rocket leaves, earthy crunch of toasted almonds and the drizzle of dill dressing ticks all the right boxes for me with this salad. Pile it high on a platter and let everyone dive in.

Ingredients:

  • rocket leaves
  • cucumber, thinly sliced
  • leftover smoked ham
  • pumpkin seeds
  • dried cranberries
  • orange zest
  • toasted almonds
  • dill and mustard dressing

I used Azelias Dill Sauce recipe as inspiration for my sauce and cobbled one together using what I had to hand:

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon English mustard
  • 1 tablespoon runny honey
  • 2 tablespoons dried dill
  • freshly ground black pepper
  • pinch Halen Môn smoked sea salt flakes
  • roughly 200ml Cotswold Gold rapeseed oil (it’s wonderfully nutty)

Just put the first 6 sauce ingredients into a blender or processor with the sauce attachment fitted and blitz then drizzle in your oil in a slow stream, taste and adjust seasoning and add more fiery English mustard if it needs it.

For the salad:

Just throw everything together and drizzle with the dressing then sit back and drink a nice glass of wine and put your feet up.

Quick Kelp Noodles and Fermented Coconut Nectar

Having lived in both Hong Kong and Japan and spent many months in the Philippines, it surprises me that whilst Chinese and Japanese food is widely eaten in the UK, Filipino food has never really caught on. It’s a shame as Filipino culture really is centred around food and family and if you haven’t tried it then you really are missing out on a feast of culinary delights.

I’m going to write a separate blog post all about Philippine food but for now this is my favourite quick noodle dish that incorporates Chinese, Japanese and Filipino products beautifully and is amazing at using up leftover salad leaves and veg.

My cupboards are full of sauces, condiments and pickles from around the world. This noodle dish uses dried kelp and Japanese noodles called Demae Ramen made by Nissin and they have been my favourite noodles since I was about 10 years old.  We had them for breakfast most days before school in Hong Kong and their chicken noodles remain my favourite breakfast and, when called for, most reliable hangover remedy to date! Spiced fermented coconut water is not for the feint hearted.  The coconut water has been fermented with chillies, garlic, ginger, salt and sweet peppers to produce a potent sweet-spicy vinegar that is completely addictive (well for me anyway).

Just take a handful of dried kelp strands and add them to water that has had the noodle flavour sachet added and cook for a few minutes before adding your noodles.  Chuck in any leftover bits of veg – broccoli, peas, cabbage, whatever is floating in the bottom of your fridge really.  Cook for a minute then tip into a big bowl, cover with leftover salad, pour over your spiced fermented coconut water, some Chinese chillies preserved in oil and some dried garlic slivers and you have an amazing bowl of loveliness.