at home with James Martin - December 2012 - (Page 92)

ORIENTAL Ken says: ‘Growing up in a Cantonese household, I was very familiar with wontons. I knew I was in for a treat when I rst had them in Chengdu, but I wasn’t prepared for the lake of chilli oil and spices they came in. Luckily, I’ve always liked spicy food. This recipe is for other lovers of spicy food.’ CHENGDU WONTON Serves 4 as a starter, 2 as a main meal You will need: ● 50g Chinese dried black mushrooms, pre-soaked in warm water for 20 minutes until soft and pliable ● 450g minced fatty pork ● 4tbsp ﬁnely chopped Chinese chives (or spring onions) ● 1 egg white ● 2tsp sesame oil ● Salt and freshly ground black pepper ● 20-25 wonton wrappers (each 10cm x 10cm), thawed if frozen For the sauce: ● 1tbsp groundnut or vegetable oil ● 1tbsp chilli oil ● 1tbsp ﬁnely chopped garlic ● 2tbsp ﬁnely chopped spring onions ● 1tbsp roasted, ground Sichuan peppercorns ● 3tbsp sesame paste (or peanut butter) ● 2tbsp light soy sauce ● 1tbsp sugar ● 2tsp chilli bean sauce ● 85ml chicken stock Squeeze the excess water out of the mushrooms, then cut o and discard the woody stems. Finely chop the mushrooms and combine them with the pork, chives (or spring onions), egg white, sesame oil and salt and black pepper. Mix well. Place a generous 1tsp lling in the middle of each wonton wrapper. Gather the 4 sides of the wrapper up over the lling, allowing the wonton skin to fold in pleats naturally. Pinch the wrapper together at the top so it’s completely sealed. Repeat the action until you have used up all the stu ng and wonton wrappers. Heat a wok over a high heat until hot, then add the groundnut or vegetable oil and the chilli oil. Add the garlic and spring onions and stir-fry for 20 seconds. Add the rest of the ingredients and simmer for 5 minutes. Transfer the sauce to a separate bowl. Bring a medium-sized pot of water to the boil and poach the dumplings for about 3 minutes, or until they oat to the top. Drain and serve with the sauce. feast When acclaimed Chinese chefs Ken Hom and Ching-He Huang went on a culinary adventure across China, they came back with some exciting recipes 1 2 3 4

Table of Contents for the Digital Edition of at home with James Martin - December 2012

DIARY DATES
YOUR CHRISTMAS KITCHEN
UP THE ORANGE APPEEL
MEET MR MARTIN
THE CHEF DIARIES
FLAVOURS OF THE FUTURE
COOK LIKE A PRO
THE STAR EVENT
COOKING SOS
UNDER THE SEA
VEG OUT
JUST DESSERTS
WINE O’CLOCK
TASTEBUDS ON TEST
GUYS’ GIFT LIST
SANTA SPOILS FOR HER
FOR FOOD LOVERS
CHINESE, PLEASE?
THE ROAST WITH THE MOST
MARY CHRISTMAS
BAKE LIKE THE BEST
THE BIG CHEESE
FAT’S YOUR LOT
CLEAN UP
PINES AND NEEDLES
WINTER FOODIE BREAKS
ALL ABROAD
COFFEE BREAK
‘MY FOOD FANTASY TURNED INTO REALITY’
LAST WORD
EDITOR’S LETTER
FESTIVE WELCOME
NEWS AND VIEWS

at home with James Martin - December 2012

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