Executive Direct Limited

Chinese Chicken Curry And Paste Takeaway Recipe
For the curry paste
250ml veg oil
1 onion sliced
1 bulb of garlic
1 small k**b of ginger
1 banana
1 orange
1 apple
1 stick of celery sliced
1 small carrot sliced
130g plain flour
4 tbsp curry powder
1 tbsp turmeric powder
1 tbsp fennel powder
1 tbsp garam masala
2 tsp 5 spice powder
1/2 tsp cumin powder
2 bay leaves
3 star anise
1 tsp chilli powder ( to taste )

For one portion of curry sauce:
4 tbsp of curry paste (made earlier)
175ml chicken stock cube
4 tbsp coconut milk
1 tbsp salt
1/2 tbsp MSG
1 tbsp sugar
1 tbsp tomato puree

Chicken Marinade ( 20 mins )

2 chicken breasts (chopped into 3cm pieces)
Marinade in
1tbsp dark soy
1tbsp light soy
1 tsp five spice powder
1/2 tsp white pepper
1tsp sesame oil
1tsp garlic and ginger paste
2 tbsp cornflour

For The Stir Frying

6 mushrooms cut into halves
1 large onion cut into petals
Handful frozen peas

Method

To make the curry paste roughly chop your veg and fruit.
Add the oil on medium-low heat to a large pot along with the veg and fruit (including skin) and cook for 30 mins.

Remove the veg and fruit and add the remaining flour to make a roux then add the seasonings and mix well.

Cook for 60 mins on low heat but if you don’t have time just cook for a short period 30 mins

This can be stored in the fridge is any is left

Add a small ladle of oil to a wok on medium-high heat and add the mushrooms and onion, fry for a minute

Then add the chicken and cook for a 3-4 mins on medium-high heat until lightly golden.

Add the peas and cook for a further minute

Strain the veg and chicken from the oil and set aside

To make the curry sauce,
Clean wok add 4 tbsp of curry paste with 175ml of Stock and coconut milk and the seasonings.

Give it a stir for a few mins until thickened.

Then add your cooked veg and chicken and stir fry for a few mins

Serve with egg fried rice

Happy Cooking xx

Sweet Pastry Recipe

450g plain flour
150g Icing sugar
A pinch of salt
1 vanilla pod (optional)
1 zest of orange or lemon (optional)
225g unsalted butter
1 egg
1 tablespoon milk

For shortcrust leave out the zest vanilla and sugar

For a shorter shortcrust use 1/2 lard

Method

Sift the flour, icing sugar and salt together.

Split the vanilla pod, if using, scrape out the seeds and mix into the flour

This is an optional extra but it gives a wonderful taste to the pastry for any pudding flans.

Rub in the butter to give a breadcrumb texture. Beat the egg with the milk and work into the mix to form a dough

Wrap in cling film and leave to rest in the fridge for 20–30 minutes before using.

Happy Cooking xx

Chocolate Concrete Recipe

400g Plain flour
300g Granulated sugar + some for the top
50g Cocoa powder
300g Margarine, melted

Tin size: 8x10”

You could easily go bigger or smaller for a thinner or thicker bake, just adjust the cooking time accordingly

Method

Mix the dry and then add the melted stork untill combined

Line a tray and press into the corners and smooth over

brush with a little water and sprinkle with sugar

Bake 150C 30-35 mins - the top should be firm to touch and not wet, but they should still look and feel soft

Allow to cool fully in the tin before cutting

Pink Custard Recipe

• 250ml double cream
• 500ml whole milk
• 50g golden caster sugar
• 6 large egg yolks
• 125ml raspberry coulis or sieved raspberry jam

Method

Combine the cream and milk in a saucepan. Bring to a simmer then remove from the heat

In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size

Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml at a time, whisking to distribute heat

Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
Place the saucepan over low heat

Stir continuously while adding the raspberry coulis

Continue stirring until the mixture reaches nappé consistency, or 80c on a kitchen thermometer

Remove from heat and serve any way you prefer

Use the quantity of raspberry coulis stated in the recipe as a guide. Start off by adding a little at a time and tasting as you go along.

Stop when you’re happy with it.

Happy Cooking xx

Korean lamb shanks

Sauce
4 tbsp Gochujang (Korean chilli paste)
5 cloves garlic
3 tbsp soy sauce
4cm/1.5in piece fresh root ginger, peeled and finely chopped
3 tbsp mirin
1 tbsp honey
1½ tbsp sesame oil
½ tsp ground black pepper

For the lamb shanks
2 tbsp olive oil
2 lamb shanks
400ml/14fl oz chicken stock
sea salt and freshly ground black pepper

Garnish
2 spring onions, thinly sliced, to serve
50g/1¾oz toasted sesame seeds, to serve

Method

Preheat the oven to 160c

Put all the sauce ingredients into a food processor and blitz until smooth.

To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over.

Pour the sauce over the lamb and add the stock.

Bring to the boil, then cover the pan tightly with foil and place the lid on top.

Transfer to the oven and cook for 2½–3 hours turning the shanks untill tender

Transfer to a plate and check the sauce consistancy if to thin reduce down

Pour over the shanks and top with garnish

Italian Sausage Dumplings

125g ciabatta
2 tbsp finely chopped curly parsley
2 eggs, beaten
70g Parmigiano-Raggiano, plus extra to serve
200g Italian sausages, casings removed (I use pork and fennel
sausages)
2 tbsp flour plus 125g extra for dusting
2 litres Chicken stock or Cubes
2 tbsp extra virgin olive oil or truffle oil to serve

Method
Cut the bread into small cubes and place in a food processor. Add the
parsley, eggs and Parmigiano, and blend to combine

Crumble the sausages, add to the bread mixture and season with salt and freshly ground black pepper

Mix the flour and 2 tablespoons of the stock to form a paste, add to the processor and blend until all the ingredients are thoroughly combined

Set aside to rest for 15 minutes

Form the dough into golf-ball-sized dumplings, then roll the dumplings in the extra flour to coat. In a large saucepan over medium heat, bring the chicken stock to a simmer, add the dumplings and simmer on very gentle heat for 30–45 minutes until cooked through

To serve, ladle the dumplings and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with grated Parmigiano-Reggiano

Happy Cooking xx

Piri Piri Sauce ( Its Spicy )

400g Red Bell Peppers, Roughly Chopped
6 Birds Eye Chillies, Roughly Chopped (Seeds Included)
4 Long Red Chillies, Roughly Chopped (Seeds Included)
1 Spanish Onion (Red Onion), Peeled and Roughly Chopped
5 Cloves Garlic, Peeled and Roughly Chopped
Zest of half a Lemon & Juice of half a Lemon
60ml Red Wine Vinegar
1 1/2 tsp Smoked Paprika
1 1/2 tsp Dried Oregano
2 tsp - Sea Salt
1 tsp - Ground Black Pepper
2 - Bay Leaves

Method

Cook the above for 30 mins then add the below and blitz till smooth

Then Add The Below And Mix Well

60ml Red Wine Vinegar
Zest of half a Lemon
Juice of half a Lemon
120ml Extra Virgin Olive Oil

Can be stored in the fridge for up to 2 weeks

Notes

If you dont want to add the chilli seeds its your choice

Hapy Cooking xx

Crepe Suzette
Bit More Tricky than the pancake recipe

Crêpe Mix
• 55g unsalted butter
• 2 free-range eggs
• 25g caster sugar
• 100g plain flour
• a pinch of sea salt
• 350ml milk
• 4 teaspoons vegetable oil

Sauce
• 2 oranges
• 225g caster sugar
• 80ml water
• 175g unsalted butter
• 3 tablespoons orange liqueur, such as Grand Marnier
• 1 orange, segmented, all peel and pith removed

METHOD
To make the crêpe batter, heat a small frying pan, then add the butter and melt over a high heat until it foams. Pour the melted butter into a mixing bowl, add the eggs, sugar, flour and salt and whisk together to combine.

Slowly add the milk, whisking constantly to make a smooth batter the consistency of pouring cream. Pass the batter through a medium sieve, then leave to stand for at least 1 hour. Whisk again just before using

To cook the crêpes, heat a small cast-iron frying pan over a medium heat. Add the vegetable oil and tilt the pan so it leaves a thin film over the base, then pour off the excess oil into a cup. Pour in just enough batter to coat the base of the pan thinly. Cook for 30–40 seconds, until golden brown underneath, then turn or toss and cook the second side for a further 30 seconds, until golden. Transfer the crêpe to a warm plate and keep hot.

Repeat with the remaining batter (greasing the pan with the excess oil, if necessary), stacking the cooked crêpes on top of each other with greaseproof paper in between.

You should aim for 3–4 crêpes per person

For the sauce
Pare the zest off the oranges in strips with a zester, then juice the oranges.

Place the zest in a small pan of cold water and bring to the boil, then drain.

Repeat this twice. Place the blanched zest back in the pan, add 80g of the sugar and the water and cook gently over a medium heat for 10–15 minutes or until the zest looks translucent and candied.

Heat a wide, shallow, heavy-based pan over a medium heat, then add the butter and allow it to foam. Add the remaining sugar and stir until it has dissolved and starts to caramelise to a straw-blond colour – this will take a minute or two. Reduce the heat and carefully add the orange juice and orange liqueur to the pan. Increase the heat to medium and allow the mixture to bubble for about 2 minutes to form a sauce, whisking occasionally

Lay a crêpe in the gently bubbling sauce in the pan, fold in half, then fold in half again to make a triangular shape.

Repeat for all the crêpes, arranging them neatly to fit in the pan. Divide the crêpes between 4 serving plates, overlapping them on each plate

Add the orange segments to the remaining sauce in the pan and quickly warm through.

Divide the segments between the plates, then spoon some sauce over each portion.

To finish, scatter some strips of candied orange zest over the crêpes.

Serve with vanilla ice cream if you like

Pancakes And Cherry Filling

225g plain flour
Pinch of salt
2 eggs
600ml milk
50g unsalted butter, melted

Vegetable oil, for frying

Note. ( Optional )

Vanilla essence can be added to the mix 1tsp
Lemon or orange zest can be added to the mix
Or
Good old fashioned squeese of lemon

Method

Sift the flour and salt into a bowl

Whisk the eggs and milk into the flour. Add the melted butter and whisk into the mix

Pre-heat the frying pan. Lightly oil the pan and pour in some
mixture – making sure the pan only has a thin layer of mix by tilting and rotating the pan to make the batter spread out

Cook for 30-40 seconds, until golden brown.

Turn the pancake over and cook for a further 20-30 seconds

Keep warm between layers of greaseproof paper while you cook the remainder

Cherries Filling
• 450g (1lb) stewed stoned cherries tinned
• 115g (4oz) sugar
• 300ml (½pt) water
• 15g (½oz) cornflour
• 115g (4oz) cherry (or raspberry) jam
• A dash of cherry brandy
• Whipped cream

Mix the batter ingredients together, adding more milk if necessary. (For fluffier pancakes, beat the egg whites separately and fold into the mixture.)

Fry the pancakes and fill them with most of the cherries. Keep warm in a low oven.

Boil the sugar and water together in a pan until reduced to a syrup.
Blend cornflour with a little water and add jam

Stir into the syrup and boil. Add brandy and simmer for 10 minutes.
Pour over the pancakes

and decorate with cream and remaining cherries