Chinese Dumplings (Jiaozi) Demo on Youtube

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Foolproof mayonnaise

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Description

You can make this recipe with a whisk instead of in a food processor.

Ingredients

2 free-range egg yolks
1 free-range egg
1 tbsp French mustard
½ lemon, juice only
½ tsp caster sugar
400ml/14¼fl oz vegetable oil
salt and freshly ground black pepper

Method

1. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.
2. Season, to taste, with salt and freshly ground black pepper.

Tip: You can play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo.

Rum babas

From this link

Ingredients

115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit
4 tbsp dark rum
2 tbsp cold water
225g/8oz plain flour
1 x 7g sachet easy-blend dried yeast
½ tsp fine sea salt
4 large free-range eggs, beaten
4 tbsp milk
1 tbsp clear honey
For the syrup
400g/14oz caster sugar
400ml/14fl oz water
3 tbsp clear honey
4-6 tbsp dark rum
To serve
double cream

Method

1. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.
2. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.
3. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy.
4. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins.
5. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown.
6. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside.
7. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.
8. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed.
9. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.)
10. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream.

Key Lime Pie

From this link

Ingredients

For the base
175g/6oz digestive biscuits
80g/3oz butter
50g/2oz caster sugar
For the filling
3 large free-range eggs, separated
2 limes, finely grated zest
125ml/4½fl oz lime juice
210ml/7½fl oz condensed milk
80g/3oz caster sugar
½ tsp vanilla extract
pinch salt
½ tsp cream of tartar
To serve
handful fresh blueberries
whipped cream

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.
3. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
4. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case.
5. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.
6. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
7. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.

Traditional rice pudding

From this link

Ingredients

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Method

1. Preheat the oven to 160C/320F/Gas 2.
2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
3. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
4. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
5. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Pretzels

From this link

Ingredients

2 free-range eggs
350g/12¼oz plain flour
250g/8¾oz cheddar, grated, plus extra for topping
250g/8¾oz butter, softened
2 tbsp caraway seeds
salt

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.
3. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)
4. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.
5. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack.

Pulut Hitam

From this link

Ingredients

300g/10½oz black glutinous rice (available from some Asian grocers), washed
170g/6oz palm sugar, grated
2 pandan leaves, shredded, or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut, to garnish

Method

1. Soak the glutinous rice in water overnight.
2. Drain the rice, and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
3. Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
4. Meanwhile, heat the coconut milk, the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
5. To serve, remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.