Inspired by the Chinese New Year, our students have pulled together some tasty recipes that everybody can try at home - from classics like Chow Mein to more unusual dishes, such as Gingered Beef Stew. Why not give one of these a go this weekend as people across the globe celebrate the Chinese New Year?
Ingredients (serves 4)
- 500g boneless skinless chicken breasts (cut into 3cm cubes)
- 2 tablespoons cornflour
- 1 pinch each salt and pepper
- 1 tablespoon olive oil or sesame
- Cooked white rice for serving
- Small bunch spring onions scallions, chopped
For the sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2 tablespoons sesame seeds
- In a medium bowl, combine the soy sauce, honey, ginger, garlic, sesame seeds and sesame oil. Set aside. This will be the dipping sauce you need later
- In a large bowl combine the chicken, cornflour , and a pinch of salt and pepper. Heat a large pan over high heat for at least 2 minutes.
- Add oil and chicken to pan. Stir-fry chicken for 5-6 minutes or until its golden brown. Add the sauce and allow the sauce to simmer for 3-4 minutes or until the sauce is thick and sticky.
- Remove chicken from pan, sprinkle with chopped spring onions and more sesame seeds if desired. Serve with hot white rice or noodles.
15-mins prep, 1hr 25-mins to cook
- 1kg braised beef or lamb,cut into chunks
- Gluten-free or rice flour, for dusting
- 1tbsp olive oil or coconut oil
- 3 red onions, chopped
- 3 garlic cloves,crushed
- 1/2 tsp ground cumin
- Pinch ground turmeric
- 300g butternut squash, diced
- 300ml beef stock
- 300ml red wine
- 1tsp Worcester sauce
- 250g prunes
- 1tbsp pomegranate molasses or grape molasses
- Optional chopped parsley to serve
For the dumplings
- 200g gluten-free plain flour, plus extra for dusting
- 1tsp baking powder
- 100g dairy-free spread
- Preheat the oven to gas 4 180°C.Dust the beef in flour and season. Heat a little coconut oil in a large casserole dish. Sear the meat until golden. Remove from the pan. Fry onions garlic and ginger for 5 mins, then add the cumin and turmeric.
- Return the meat to the pan with the butternut squash and add the stock and wine,vinegar and Worcester sauce. Bring to the boil and add prunes. Cover with a lid, then place in the oven and cook for 1 hour.
- Meanwhile, make the dumplings. Put the dry ingredients into a bowl and add pinch of salt. Cut up the dairy-free spread and rub into the flour mix to form rough bread crumbs. Add a little water and form into a dough. Flatten out the dough and stamp out 8 rounds. Alternatively, roll them into balls.
- Add the molasses to the stew then gently move each dumpling onto the surface of the stew. Cover and cook for a further 20-25 mins until dumplings are golden brown. Scatter over the pasta serve.
Ingredients (Stir Fry)
- Egg noodle 300g (about the weight of a can of soup)
- Cooking oil 1tsp
- Fresh ginger
- Fresh red chill
- Yellow pepper
- Spring onion
- Soy sauce
Mise en place (Stir Fry)
- Finely chop the ginger and garlic
- Deseed and thinly sliced the red chill
- Cut the carrot into julienne
- Deseed and thinly slice the yellow pepper
- Finely chop the spring onion
Method (Stir Fry)
- Boil the noodles according to instructions
- Heat oil in wok, then stir fry the ginger, garlic, chilli, carrot, pepper and broccoli over a high heat for 2-3 minutes
- Drain the noodles thoroughly, add to the pan with spring onions, then stir fry for 2 minutes
- Mix the soy and vinegar, stir into the pan, then cook for 1-2 minutes
- Divide between bowls and serve.
"The special ingredient for this dish is the vinegar. I like using it because it gives the dish a tangy taste and helps the vegetables cook a quicker."
Ingredients (Hot-Baked Chicken Wings)
- 2 pounds chicken wings
- 1 tsp of garlic
- 1tsb of smoked paprika
- Some salt
- 2tsp of cooking oil
- Black pepper
- Hot sauce of your choice
Mise en place (Hot-Baked Chicken Wings)
- Pat chicken wing dry
- Finely chop the garlic
Method (Hot-Baked Chicken Wings)
- Pre heat the oven to 375°C
- Pat chicken with and add to a large bowl. Season the wings with garlic, smoked paprika, and salt to combine
- Place a large oven proof sauté pan over medium high heat and pour in the oil. Let it heat up for a moment. Add the season wing and butter to the pan and let it crisp for a moment before turning to the other side. Add black pepper and toss to coat evenly. One the edge is crisp, place the pan in the oven and bake for about 15 mins, until golden crisp and cook through to 165°C.
- Add wing to a large bowl spoon on a few tablespoons of leftover sauce, transfer to a clean dish, garnish with spring onion and serve.
- 2 chicken breasts (small, cut into bite-sized pieces)
- 125g medium egg noodles
- 2 tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 6 spring onions
- Stir fry mix
- 1 tbsp soy sauce
For the marinade
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp dried chilli flakes
- 1/4 tsp ground white/ black pepper
- 1/2 tsp Chinese five spice
- 1/2 tsp paprika
- Start of by putting the chicken in a bowl with the marinade ingredients, toss and leave for 15 minutes.
- Place the noodles into boiling salted water, turn the heat right down, then stir to separate.
- Cook noodles until tender, then drain. Use the refreshing method: rinsing noodles with cold water to stop the cooking process, and rinse again.
- Heat 1 tbsp sesame seeds oil in a wok or large non-stick frying pan until really hot. Carefully add the chicken and marinade, and cook for 3-4 minutes or until the chicken is a dark golden colour and is cooked all the way through.
- Remove from wok add another tbsp of oil to wok.
- Cook the garlic, ginger and spring onions for 2 minutes, then add the stir fry mix and cook for a minute.
- Put the noodles, soy sauce and mixture in the wok and mix everything together.
- Add the chicken, then stir until heated through.
- Dress with a little more sesame oil, serve in warm bowls, and enjoy.
Ingredients (makes 12)
- 2 egg whites
- 60g plain flour (sieved if possible)
- 100g castor or icing sugar
- 2 tablespoons water
- 1/2 tsp. vanilla extract
- You can add almond if you prefer, but this is a nut allergy risk
- Set oven to 180°C.
- Place egg whites in a bowl and whisk until very frothy, almost soft peaks.
- Add sieved flour, mix in with a spoon.
- Add sugar, and vanilla then mix.
- Stir in 1 tablespoon of water to thin batter.
- Spread in small circles on to a non-stick baking tray lor baking tray lined with silicon mat or greaseproof paper. You should get 10-12 but space them out, they spread out.
Working quickly, while still warm, shape the cookies following instructions below:
If you love cooking and you're interested in pursuing a career in catering, take a look at our Hospitality & Catering courses.