Takes a little effort Archives

Easter recipes

Cassata cake

30 minutes plus 1 hout cooling time

Chilli recipes

Camembert with chilli grapefruit and olive preserve

2 hours

Rose-water-and-pistachio biscuits with buffalo mozzarella, nectarines and basil

10 minutes

Salmon, lamb crackling and puffed wild rice

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Mongolian lamb

Serves 4 as part of a Chinese meal

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 to 3 hours

Ingredients

300 g lamb fillet (or deboned loin)
2 t ginger, finely chopped
1 spring onion, chopped
2 ground Sichuan peppercorns
1 t salt
2 T light soy sauce
1 T yellow bean sauce
1 T hoisin sauce
1 t five-spice powder
2 T Shaoxing rice wine
Peanut or sunflower oil, for deep-frying

For serving

Crisp lettuce leaves
Hoisin sauce
Shredded cucumber and spring onions

Method

Cut the lamb into 6 long strips along the grain. Mix with the ginger, onion, pepper, salt, soy sauce, yellow bean sauce, hoisin sauce, five-spice powder and rice wine.
Marinate in the fridge for at least 2 hours. Put the lamb and marinade in a heatproof dish on a rack or steamer, and steam over simmering water, tightly covered, for about 2 hours, until very tender.
If necessary, add more boiling water from time to time. Before serving, deep-fry the lamb for a few minutes until deep brown, then cut it into bite-sized shreds.
To serve, place some lamb in the lettuce leaves with a dab of hoisin sauce. Add the cucumber and spring-onion shreds, and roll into a parcel.

TASTE’s take:
This recipe comes from that veritable bible of Chinese cooking, The Food of China, published by Murdoch Books.

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Mongolian lamb

Mongolian lamb

Ingredients

Method