Monday - Asian steam salmon with ginger and soy, stir fried baby gem lettuce
Tuesday - Venison stroganoff with wild and chestnut mushrooms, brown rice
Wednesday - Pork udon noodles in XO sauce
Thursday - Fish soup, garlic bread
Friday - Meatballs melt
2 salmon fillets
A small knob of ginger, thinly julienned
1 spring onions thinly julienned
a handful of roughly chopped coriander
Sauce - Mix 2 tablespoon of soy sauce, 1/2 teaspoon sugar and a dash of Shaoshing wine
2 tablespoon of vegetable oil and 1 teaspoon of sesame oil
Put the fillets in a microwavable dish, sprinkle with ginger and cover with clingfilm. Put in the microwave for 1 minute, then pour in the sauce and put the spring onions and coriander on top. Don't worry that it covers the fish. Cover and cook for another 2 minutes or until your salmon is just cooked. Don't nuke it! In a pan, heat the oils until it is smoking, pour onto the fish (it will sizzle). Serve hot with rice.
With the vegetables, heat oil and add chopped 2 cloves of garlic, add the lettuce, about a tablespoon of oyster sauce, a dash of water and stir fry till the lettuce just goes limp on the edges. They will still be crunchy. Don't over cook.
1 pack of diced venison (I got mine from Morrisons) think its about 250g
1 pack of chestnut mushrooms
A handful of dry wild mushrooms soaked in a cup of hot water
1 onion sliced
1 tablespoon of redcurrant jelly
1 tsp of paprika + some for the flour mixture
flour to coat the meat
salt and pepper
First, season some flour with salt, pepper and paprika. Coat the meat in the mixture and dust off excess flour. Heat some oil in the pan and brown the meat. Once browned take the meat out and fry the onions until soft. Some of the flour will stick to the pan, don't worry about this. It will come off and thicken the sauce nicely after. Add mushrooms and fry till slightly soften, tip in the meat, the wild mushrooms and the water it was soaking in. Add more water if it is too dry, just enough to cover the meat, paprika, redcurrant jelly and season well with salt and pepper. Simmer on low heat for 1/2 hour - 40 minutes till meat is tender. Add sour cream right before serving and adjust seasoning if necessary. You can serve it with rice or pasta.
Thankfully in the world of consumerism, we do not have to make this sauce, it comes in a jar and you can buy it in any good Chinese supermarket. Not sure how much scallop is in it but it tastes good. Same principle of oyster sauce, I suppose!
My favourite dish from the Watersky restaurant in Bristol is its fried seafood udon in XO sauce. The sauce is pungent, slightly sweet and delicately spicy which goes really well with seafood. Unfortunately I didn't have any seafood so I decided to try it with pork instead.
150g pork loin sliced thinly, marinated in a dash of soy & cornflour at room temperature
1 onion sliced
1 pepper sliced
A handful of mangetout and asparagus
2 packs of Udon noodles
Dash of water
2 tablepsoon on XO sauce
1 tablespoon of Gochujang (Korean red pepper paste) - optional. This is to add spiciness and colour.
Heat oil in pan and fry the onions and peppers on a high heat so that it is slightly charred. You can achieve this best in an iron wok to give it a smoky taste. If not a frying pan is fine. Add pork and cook for a further 2 minutes. Tip in the noodles. The noodles will have a stiff texture when they come out of a packet so you need to add a dash of water to soften it. Add the vegetables, XO sauce and gochujang. Fry until well incorporated. Make sure you have your wok on high heat and work fast. The XO sauce is quite salty so I didn't add any other seasoning but you can always add some seasoning if necessary.
Happy Cooking x