Com­plete your meal with easy to mas­ter el­e­ments that add bal­ance through crisp fresh­ness and vi­brant warmth.

donna hay - - INSPIRED -

1 black vine­gar pick­led sprouts

300g bean sprouts, trimmed 1 clove gar­lic, crushed 1 ta­ble­spoon toasted sesame seeds 1 tea­spoon sesame oil 1 tea­spoon soy sauce 1 tea­spoon Chi­nese black vine­gar Place the bean sprouts in a medium bowl and pour over boil­ing water. Drain im­me­di­ately and re­fresh un­der cold water. Place the gar­lic, sesame seeds, sesame oil, soy sauce and black vine­gar in a medium bowl. Add the bean sprouts and set aside for 5 min­utes to pickle. Serve im­me­di­ately. Makes 3 cups.

2 sweet soy-braised peanuts

1 cup (140g) raw peanuts 1 cup (250ml) boil­ing water 4cm-piece gin­ger, thinly sliced 2 cloves gar­lic, un­peeled 1 cin­na­mon stick 3 star anise 1½ cups (325ml) water ¼ cup (60ml) oys­ter sauce 1 ta­ble­spoon white (gran­u­lated) sugar Place the peanuts in a heat­proof bowl and pour over the boil­ing water. Set aside for 10 min­utes to soak. Drain and place in a small saucepan. Add the gin­ger, gar­lic, cin­na­mon, star anise, water, oys­ter sauce and sugar. Bring to a sim­mer over medium heat and cook for 10–15 min­utes or un­til syrupy. Makes 1½ cups. Note: These peanuts will keep re­frig­er­ated in an air­tight con­tainer for up to one week.

3 sichuan chilli oil

2 cups (500ml) veg­etable oil 6 star anise 1 ta­ble­spoon co­rian­der seeds 6 cloves gar­lic 2 green car­damom pods 2 bay leaves 1 cin­na­mon stick ½ tea­spoon whole cloves 5cm-piece gin­ger, sliced 1½ cups (55g) dried chill­ies 2 tea­spoons Sichuan pep­per­corns 1 ta­ble­spoon soy sauce 1 tea­spoon sea salt flakes 1 ta­ble­spoon caster (su­perfine) sugar Place the oil, star anise, co­rian­der, gar­lic, car­damom, bay leaves, cin­na­mon, cloves and gin­ger in a small saucepan over medium heat. Bring to a sim­mer, re­duce heat to low and cook for 20 min­utes or un­til the gar­lic is dark golden.

While the spices are cook­ing, place the chill­ies and pep­per­corns in a food pro­ces­sor and process un­til finely chopped. Place in a large heat­proof bowl and add the soy sauce, salt and sugar. Pour the oil through a colan­der onto the chill­ies. Set aside to cool. Makes 2½ cups. Note: You can store this Sichuan chilli oil in an air­tight jar for up to two months.

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