Cornish New Potatoes In A Chinese Style Stir Fry Recipes

CORNISH NEW POTATOES IN A CHINESE-STYLE STIR-FRY

Steps:

• Heat up a wok or large frying pan on the hob. Add the oil, heat for 1 minute and stir fry the potato wedges for 3 - 4 minutes.
• Add the mushrooms, baby corn and red pepper and stir fry for a further 3 minutes.
• Sprinkle in the five-spice, stir well and then add the pak choi and spring onion and continue to stir fry for 2 - 3 minutes. Add the chicken and soy sauce and stir fry until heated through.
• Season, sprinkle with sesame seeds and serve.

CHINESE POTATO STIR-FRY (酸辣土豆丝)

Steps:

• Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
• Rinse the potato strips under tap water to remove excess starch. Drain them very well.
• Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
• Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
• Add black rice vinegar and salt . Give everything a quick stir then dish out.
• Serve it warm with rice, along with other meat/vegetable savoury dishes.

CHINESE STIR-FRIED POTATOES

Steps:

• Combine the potatoes, brown sugar, soy sauce, flour, and 1 tablespoon of the peanut oil in a large bowl. Stir to coat the potatoes in the mixture. Cover the bowl and place in the refrigerator for 1 hour. Heat the remaining peanut oil in a wok over high heat. Add the potato mixture and cook, stirring constantly, for 3 minutes. Add the chicken stock, sugar, and salt to the wok. Mix gently then reduce the heat to medium low, cover the wok, and let the potatoes cook until they are tender. Serve hot.

HOT AND NUMBING STIR-FRIED NEW POTATOES

Steps:

• Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
• While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
• When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
• Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
• Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
• Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

CHINESE STIR-FRIED POTATOES

Steps:

• Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
• Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
• Heat a wok over high heat; add vegetable oil.
• Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
• Cook, stirring, until all liquid is absorbed, about 3 minutes.

CASSEROLE OF CORNISH HENS AND NEW POTATOES

Steps:

• Rinse and dry the hens inside and out. Season the cavities with salt and pepper. Tuck some of the herbs into the cavities of each of the hens. Tuck the wing tips back and tie the legs with butcher's cord.
• Melt the butter in a large, heavy casserole that will hold the hens. Brown the hens on all sides on top of the stove. Remove them from the casserole.
• Preheat oven to 400 degrees.
• Add the shallots to the casserole and saute over medium heat until tender and barely beginning to brown. Stir in the garlic, cook briefly, then stir in the wine and stock. Remove from the heat.
• Place the hens in the casserole, cover and place in the oven for 25 minutes.
• While the hens are roasting, boil the potatoes in salted water until they are just tender, about 20 minutes.
• When the hens are done, remove them to a warm serving platter. Place the casserole on top of the stove and add the potatoes. Simmer very gently for about five minutes, gently turning the potatoes in the sauce. Season to taste with salt and pepper. Add any juices that have drained from the hens onto the serving platter.
• Wipe the rim of the serving platter with a paper towel. Arrange the hens on the platter and spoon the sauce with the potatoes around them. Sprinkle with parsley and serve.