Five Spice Chile Tea Rubbed Partridge With Grilled Fennel And Wild Mushroom Orzo Risotto Recipes

PARTRIDGES WITH CABBAGE

Steps:

• Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
• In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
• Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.

FIVE SPICE COD WITH CHILLI SOY DRESSING

Steps:

• Season the cod chunks with the Chinese 5 spice powder, 2 cloves of minced garlic and a pinch of salt and pepper. Rub this into the fish, and then toss the cod in the corn flour.
• In a separate bowl combine the rice wine vinegar, soy sauce, spring onion and chilli, and set aside.
• In a large sauce pan, heat 1 teaspoon of coconut oil on a medium heat. Once hot add the cod and cook for 3 to 4 minutes each side until cooked through out, and the outside turns slightly golden.
• While this is cooking, in a separate pan, heat 1 teaspoon of coconut oil on a medium to high gas and add the mange tout with 1 clove of mince garlic. Season the greens a little with salt and pepper, then cook for 4 minutes, giving it a stir every so often to ensure the flavours spread evenly and the mange tout remains firm but tender.
• Once ready, serve the cod chunks on top of the mange tout and drizzle the soy dressing over the top.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

GRILLED FIVE-SPICE CHICKEN

Steps:

• 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
• 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
• 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
• 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.

CHINESE FIVE SPICE (MADE EASY)

Steps:

• NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
• MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
• GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
• Store in an airtight container.
• Use measure-for-measure in any recipe calling for Chinese Five Spice powder.

FIVE-SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.