These dumplings are so easy to make with the help of Crock-Pot Express Multi-Cooker, taking the pressure out of cooking. Once you6 master the folding technique, you will be churning them out like a master. The Crock-Pot® Express Multi-Cooker’s steam function makes it super straight forward and safe, with no fear of boiling water and the balancing act of a bamboo steamer. For those who like a spicy dumpling, the sauce is a must! If you can’t handle the heat then stick to soy and vinegar.
- 500g fatty pork mince
- 2 tbsp sesame oil
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 2 spring onions (finely sliced)
- 1 tbsp grated ginger
- 2 cloves of garlic (crushed)
- 1 egg (beaten)
- A handful of finely sliced Chinese greens
- A small handful of chopped coriander
- A pinch of salt
- 2 tbsp cold chicken stock (optional)
- Dumpling wrappers, available from a Chinese supermarket
- 5 tbsp chilli oil
- 1 tbsp chilli flakes
- 1 tbsp black vinegar
- 1 finely sliced spring onion
- Combine the mince, sesame oil, rice wine, soy, egg, spring onions, ginger, garlic, greens, coriander and pinch of salt in a bowl. Mix well to form a smooth paste. It should have a good level of moisture. If you could only get lean pork mince, add a few tbsp of cold chicken stock. This will make a juicy dumpling!
- Take a tray and line it with greaseproof paper, lightly flour it. This will hold your dumplings once you’ve folded them. Take a small bowl or cup and fill it with water.
- Add around ½ tbsp of pork mince to the centre of your dumpling wrapper, gently spread it out but still leave a 1/4-inch edge. Dip your finger in the bowl of water, trace this round the edge of your dumpling wrapper
- Pinch one end of the dumpling and pull the sides up to look like an open taco. Then pull the wrapper facing you to form a small crimp, press this down firmly. Do this again 3 times along that edge that’s facing you as you work along the dumpling, you can use a finger to press down the filling. It’s important to get a good seal all the way along the dumpling so your filling doesn’t come out. It might take a few go’s to get this but there are loads of YouTube tutorials if you struggle! Place your finished dumpling on the tray and repeat until you run out of filling and wrappers
- Take your Crock-Pot® Express Multi-Cooker and add 1-2 cm of water. Set it to the sauté function for 2 minutes, until the water is hot. Add the steaming rack, place a square of greaseproof paper onto this. Add your dumplings in a single layer, leave a little space between each one. Place the lid onto the Crock-Pot® Express Multi-Cooker and secure the steam release valve. Set it onto steam for 5 minutes and allow them to rest for 5 minutes
- While the dumplings are cooking, combine the ingredients for the sauce
- Once the 10 minutes are up, carefully release the steam using an oven glove, open the lid and remove the dumplings. Place onto a plate and drizzle over the sauce. Eat and repeat!
Throughout the wintry months, the last thing you want to do is have to worry about sitting and watching your dinner cook. The Crock-Pot® Express Multi-Cooker makes things easy by taking away the pressure of slaving over your dinner – so you can relax and enjoy the cold nights with the ones you love. Confit Duck is one of my favourite classic dishes. It’s bursting with flavour, rich and so satisfying when served with buttery mash, greens and a beautiful sauce. The Crock-Pot Express Multi-Cooker makes the confit process so easy, in just two hours you can have succulent, flavourful duck with no fuss! Make sure to keep the duck fat, once the duck is cooked, as it can be used over and over again. Either to make more confit or to use on potatoes for the best roasties! The fact that you can make such a classic dish with one piece of equipment amazed me. Give it a go and let me know how you get on!
- 2 duck legs
- 1kg duck fat
- A few sprigs of thyme
- 1 sprig rosemary
- 3 garlic cloves, peeled
- 2 bay leaves
- 10 whole peppercorns
- Sea Salt
- 670g potato, peeled and cut into 2cm slices.
- 30g salted butter
- 80-100ml milk
- 1-2 handfuls of green beans
Red Wine Sauce
- 75g shallots, finely sliced
- 1 sprig rosemary
- 1 tbsp wine vinegar
- 150ml red wine
- 400ml beef stock
- 1tsp red currant jelly
- Take your duck legs and season well with sea salt, cover with the thyme, rosemary, garlic, bay leaves and peppercorns. Leave in the fridge for 24 hours to marinade. Alternatively, if you are pushed for time, place all of the above into your Crock-Pot® Express Multi-Cooker
- Once the duck is in the Crock-Pot® Express Multi-Cooker cover with the duck fat. Put the Crock-Pot® Express Multi-Cooker onto the slow cook function and set the timer for two hours
- Once the two hours are up, test the duck. You should be able to easily put a skewer through the meat. Remove the duck from the Crock-Pot® Express Multi-Cooker and place onto a plate. Allow the fat to cool slightly and pour back into the jars. You can use this again for amazing roast potatoes or more confit duck.
- Wash the Crock-Pot® Express Multi-Cooker. Add a layer of water which comes to just below the steaming rack. Place the potato slices onto the steaming rack. Close the Crock-Pot® Express Multi-Cooker and place it onto steam function for 7-8 minutes. Close the steam release valve. Once the time is up carefully release the steam valve with an oven glove. Open the Crock-Pot® Express Multi-Cooker and remove the potatoes and place them into a bowl. Add the butter, milk and mash the potato until smooth. Season to taste. Keep warm.
- Add the green beans and cook for 2 minutes on steam mode, with the steam valve closed. Remove and keep warm. These can be tossed in sea salt, oil or butter.
- Remove water from the Crock-Pot® Express Multi-Cooker and wipe clean. Place onto the sauté function. Once heated, add the duck legs and cook until brown and crisp on each side. Remove and keep warm.
- Add the shallots to the Crock-Pot® Express Multi-Cooker, placing the sauté function heat on low. Cook, stirring frequently, until lightly golden. Add the spring of rosemary and the vinegar. Reduce for 30 seconds. Add the wine and reduce for a minute. Add the beef stock and reduce by ¾. You can turn the heat back to high, to speed this up. Once reduced add the red currant jelly. Stir to combine. Taste and season, if it needs it, remembering beef stock can be salty. Turn off the heat.
- Plate up: Place your mash into a bowl or plate, then add the green beans, top with the duck. Pour over your gravy and finish with a sprinkle of chives.
British Sandwich Week
This week is British Sandwich Week – so in celebration of the iconic British culinary invention, I wanted to share with you some top sandwich facts and sandwiches to tuck into.
A Quick Overview of Sandwich History
The sandwich as we know it was popularised in England in 1762 by John Montagu, the 4th Earl of Sandwich. Legend has it, that Montagu had a gambling problem which meant he spent hours sitting at the card table. During a particularly long card session, he asked the house cook to bring him something he could eat without getting up from his seat – cold beef between slices of toast, to be precise – and the sandwich was born.
The first packaged sandwich didn’t hit retailers shelves till Marks and Spencers launched them in 1985. Nowadays, nearly 12 billion sandwiches are eaten in the UK every year with 4 billion sandwiches of these being purchased from UK catering or retail outlets (like M&S) and as a country the UK spends over £8 billion a year on sandwiches.
The UK’s Most Popular Sandwiches
Last year Warburtons did a survey of 2,000 Britons to find out the ten most popular sandwich fillings in the UK, the results were surprisingly unexciting:
- Ham and Cheese
- Ham Salad
- Cheese and Onion
- Egg Mayonnaise
- Tuna Mayonnaise
- Chicken Salad
- Chicken Mayonnaise
- Cheese and Pickle
With this in mind I wanted to share some more exciting Sandwiches for you to try at home:
- The BLT (Bacon, Lettuce and Tomato).
- Salty, crispy bacon, sweet and juicy tomato slices and crisp, refreshing lettuce. It doesn’t get much better than a BLT! We like ours served on lightly toasted bread with a spread of light mayo and a dollop of ketchup on the side.
- If you fancy jazzing it up add some avocado and you’ve got yourself a BLAT!
- Or you can take it one step above a BLT with a Club Sandwich. This adds in some chicken, and doubles the amount of filling to give you a two layered sandwich monster. Check out my recipe with includes a fried egg here http://www.samstern.co.uk/recipe/club-sandwich/
- A Classic Bacon or Sausage Sarnie – a breakfast favourite.
- Chip Butty – a great British Friday classic!
- Pick up a portion from your favourite chippy (we like ours with a golden, freshly fried finish, not a bland, beige and anaemic chip!) and pile onto soft white bread that’s had a light smear of good quality salted butter. Add a liberal squeeze of ketchup or mayonnaise for dunking!
- Fish Finger Sandwich – another Friday classic!
- Cook your fish fingers until they’re crisp and golden, cut open a large crusty bap and spoon in some tangy tartar sauce, add a handful of rocket and enjoy!
- And last but not least – how could there not be a dessert sandwich on offer.
International Hummus Day
International Hummus Day was started by Ben Lang, a technology entrepreneur, who brought the domain name HummusDay.com
back in 2012 and picked a random day on the calendar – that day being May 13 – to dedicate to Hummus. So I thought this week would be the perfect time to bring you an easy hummus recipe to try at home.
So what is Hummus and how do you make it?
Hummus is the Arabic word for “chickpea” – the star ingredient you need to make yourself this delicious chickpea dip. Chickpeas are high in protein, fibre and micronutrients making Hummus nutritious as well as a delicious snack – perfect with with crunchy veg (carrots, celery and pepper), or even as an accompaniment to a falafel wrap.
If you want to make yourself some Hummus you will need:
- 1 x 400 g tin of chickpeas
- 1/2 a teaspoon of baking soda (optional)
- 1 small clove of garlic
- 1 tablespoon tahini (it is worth splashing out on a high quality tahini if you can as it really influences the flavour – I like the Al Taj brand which you can get from Sous Chef https://www.souschef.co.uk/products/tahini)
- 1 lemon
- 1 tablespoon extra virgin olive oil
Once you have gathered all the ingredients:
- Peel and crush the garlic and put to the side in a small bowl.
- Squeeze the juice of 1 lemon over the garlic then let it rest for a couple of minutes (this helps to lessen the raw, harsh garlic flavour).
- Drain your chickpeas (if you have time I would recommend softening the chickpeas by boiling them in water with 1/2 a teaspoon of baking soda until the chickpeas look bloated, their skins are falling off, and they’re quite soft (this usually takes about 20 minutes) then rinse under cold water – doing this tends to produce a smoother, creamier hummus).
- Add the chickpeas (cooked or uncooked), lemon and garlic mixture, tahini and olive oil to a food processor.
- Blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary – if you think your hummus is looking a bit thick then you can add some ice cold water 1/2 a teaspoon at a time to create the consistency you want.
- Add any seasoning you may want some salt and/or pepper, more lemon juice or cumin are all options that work well.
- Then enjoy your hummus! If you don’t eat it all at once any leftovers should last in a container in the fridge for 3 days.
If you want to get a bit creative with your Hummus you can use the basic recipe and ingredients above then think about adding the following:
- Sun-dried tomatoes
- Pitted olives
- Some toasted sesame seeds
Try something new this Pancake Day with these beautiful gin American pancakes!
- 200g self-raising four
- 1 ½ tsp baking powder
- 1 tbsp caster sugar
- 3 large eggs
- 25g melted salted butter
- 100ml milk
- 100ml Carthy & Black Yorkshire Lemon and Gin Cream Liqueur
- A splash of vegetable oil
- Extra butter for cooking
- A large handful of blueberries
- A splash of liqueur
- 200ml of crème fraiche
- Maple Syrup (optional)
- Bacon (optional)
- Mix flour, baking powder, sugar in a large bowl. Create a deep well in the centre of the mix. Add in the eggs, milk, liqueur, melted butter and whisk with an electric beater or hand whisk until smooth. Pour into a jug and set aside.
- Add the blueberries, a splash of liqueur and creme fraiche to a large bowl, blend until smooth.
- Take a large frying pan and add a knob of butter and a small splash of vegetable oil. Heat over a medium heat until the butter starts to foam. Pour in some of the batter to form your pancakes, you can make them as small or large as you like. If your pan is large enough you can cook several at a time, make sure they don’t touch. Cook them for a few minutes until bubbles start to appear on the surface, flip and cook for another minute. Repeat.
- Stack your pancakes with layers of the blueberry mixture, or pour it over the top. Finish with a little crème fraiche and extra blueberries. They also work extremely well with bacon and maple syrup!