vegetable oil Archives

Cake recipes

Carrot cake

50 minutes

Asian recipes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

20 minutes

Fakeaway recipes

Orange sweet-and-sour crispy smoked pork

15 minutes

Doughnut recipes

Ricotta Fritters

15 minutes

Chicken breast

Chicken Satay

10 minutes

Butternut recipes

Cocoa riblets with vegetable chips

40 minutes

Sandwich recipes

Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Battered and

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

10–15 minutes

Apple recipes

Italian porchetta with spicy quince-and-apple chutney

2 1/4 hours

Yorkshire pudding

30 minutes

Toad in the hole

35 minutes

Dip recipes

XO sauce

20 minutes

XO sauce

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

70 g prosciutto
500 g frozen dried shrimp, rehydrated - available at Asian supermarkets
120 ml vegetable oil
1 garlic head, peeled
60 ml fresh ginger, peeled and chopped
1 t dried chilli flakes
Salt, a pinch
Sugar, a pinch

Method

Finely chop the prosciutto and fry in the vegetable oil until crispy for about 3 minutes over a medium heat.

Pulse the remaining ingredients until fine in consistency and add to the fried prosciutto.

Cook for a further 15 minutes until beautifully fragrant and rich in colour. Remove from the heat and leave aside to cool. Pour over more vegetable oil if necessary and keep chilled.

Discover more dip and sauce recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Carrot cake

Pad Thai garnished with lemongrass, lime, coriander and spring onions

Orange sweet-and-sour crispy smoked pork

Ricotta Fritters

Chicken Satay

Cocoa riblets with vegetable chips

Pulled beef sandwich with coleslaw and crinkle-cut chips

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

Italian porchetta with spicy quince-and-apple chutney

Yorkshire pudding

Toad in the hole

XO sauce

XO sauce

Ingredients

Method