Cantonese Style Fried Chicken (AKA Chicken Spice Bag) with Kwanghi Chan

Kwanghi Chan, I Love Cooking Ireland, Modern Asian Cooking

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Cantonese Style Fried Chicken with Kwanghi Chan

We have teamed up with renowned chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.

In our first episode with Kwanghi will teach you how to make Cantonese Style Fried Chicken. In Ireland everyone will know this dish as a Chicken Spice Bag. The Chicken Spice Bag is said to cure many a hangover and has become quite a popular fast food in Ireland. It’s normally made with French fries, but Kwanghi makes his recipe with crispy sautéed potato.

Cantonese Style Fried Chicken – AKA The Ultimate Chicken Spice Bag

Ingredients:

  • 600g (1.3 lb) chicken breast, cut into roughly 3cm cubes
  • 1½ tbsp light soy sauce
  • 600g Potato Starch
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated ginger
  • 2 tsp Potato starch, dissolved in 2 tbsp water
  • vegetable oil for frying
  • 1 tsp sesame seeds

Saute potatoes:

  • 4 medium potatoes, Maris piper or King Edward, peeled, diced (about 1cm), rinsed under cold water and patted dry.
  • 30ml (2 tbsp) rapeseed oil
  • 2 pinches sea salt
  • 2 pinches pepper, ground black
  • 20g butter, unsalted

For the mix :

  • 50g /1 handful scallions, finely sliced
  • 30g (½) shallot, medium, peeled (mix scallion and shallot together)
  • 1 clove garlic, peeled, finely chopped

Marinade:

  • 2 tbsp light soy sauce
  • ChanChan Spice bag Seasoning (you can buy this in Asia Market or in Lidl)
  • 1 tbsp Chinese shaoxing wine
  • 2 egg white, lightly whisked

Method:

  1. In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 20 minutes.
  2. In another bowl, mix together the , soy sauce and sugar.
  3. Place the flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating.
  4. Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper.
  5. In a clean wok or pan over medium-high heat, add 1 tablespoon of oil and then add the garlic and ginger. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornstarch mixture. Cook for another 30 seconds or until sauce has thickened slightly. Add the chicken pieces and toss until evenly coated. Transfer to a serving plate and sprinkle with sesame seeds and spring onion.

For the potatoes:

  1. Blanch the diced potatoes in the boiling water for 30 seconds and drain in a colander so the steam can escape.
  2. On a high heat, in a large frying pan, sauté the diced potatoes in the oil, season with salt and pepper and cook for 4-5 minutes, stirring every minute until golden brown.

About Kwanghi Chan

 

Kwanghi has extensive experience in the hotel and restaurant industries, working in some of the best restaurants in Ireland. He has  represented Ireland in International Culinary Competition with the Irish Culinary Team at the age of 20. After winning numerous awards including the World Championships in Holland and the World Cup in Luxembourg organised by WACS (World Association of Chefs Society), he was awarded a Silver Medal in the Culinary Olympics in Germany 2008. He has also Captained the Irish Culinary Team in doing so.

Kwanghi was Head Chef at the 5* Cliff House Hotel in Ardmore Co.Waterford in late 2011. He was working at the 1* Michelin “House Restaurant” with his team gaining 4 AA Rosettes in 2014. In 2014 he was also awarded Winner of Le Grand Prix de Cuisine de L’Academie Paris by 25 MOF Chefs representing Ireland in Paris.

After spending over 3 years as Head Chef at the Michelin starred Cliff House Hotel in Ardmore, he decided it was time to move on. Then in 2015 he stormed into the foodie scene in Dublin with Soder+Ko, a hip collaboration between a multi story Scandi bar and Kwanghi’s fine fusion cooking.

In 2016 Kwanghi felt it was time to create his own brand and products and ChanChan was born. His products include a particularly fine miso based hot sauce, spice mixes, black garlic products & other fine food products. He supplies supermarkets including Lidl, Asia Market and selected award-winning artisan food stores across Ireland.

In 2018 Kwanghi became an ambassador with Bord Bia Shanghai. He promotes Irish grass fed beef and lamb and is working closely with the Irish Consulate in Hong Kong & Macau to promote Irish produce in Southeast Asia.

It doesn’t stop there, this year in 2019 he has opened his own restaurant, Bowls By Kwanghi Chan. The restaurant specialises in casual food based on  non authentic modern Asian, just like in Hong Kong where east meet west, a melting pot of multicultural food and flavours. He focuses on the Irish farm to bowl concept using local ingredients with the best of Asian ingredients either made in Ireland or imported direct from Asia, with only 5 months open bowls has a cult following already.

Kwanghi appears regularly on Virgin Media One’s (previously TV3) popular 6 O’Clock Show.

Make sure to follow Kwanghi on his social media channels:

Facebook

Twitter

Instagram

Website

 



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Spinach & Ricotta Cannelloni with Giuseppe Crupi

Giuseppe Crupi, Italian Recipe Masterclass, I Love Cooking Ireland

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Spinach & Ricotta Cannelloni Masterclass with Giuseppe Crupi

In our last episode of our Chef Recipe Series with Giuseppe Crupi, you will learn how to make a Spinach & Ricotta Cannelloni.

It is a simple dish and if you don’t have time to make fresh pasta you can buy cannelloni pasta shells. The easiest way to fill the dry cannelloni tubes is to fill a large disposable piping bag with the filling mix, trim of the tip, then squeeze the filling into the dry pasta tubes.

This baked cannelloni dish is actually better served the next day so it’s a great make-ahead meal. The ingredient amounts in this video is to make a larger dish that will serve about 6 people but Giuseppe demonstrates the method with a smaller dish, so if you’re following the amounts shown, make sure to use a large baking dish rather than the size he’s using in the video.

You can catch up on Giuseppe’s previous episodes on how to make your own pasta with Giuseppe’s Pasta Masterclass over here , Tagliatelle all’Amatriciana here and why not check out his delicious Gnocchi al Pesto here.

Make sure to subscribe to our YouTube channel to be the first to watch our Chef Recipe Series.

Ingredients:

Pasta dough:

  • 100g semolina flour
  • 400g 00′ flour
  • 5 eggs
  • Extra virgin olive oil

The filling:

  • 250g ricotta cheese
  • 250g spinach
  • Salt
  • Nutmeg
  • Parmigiano

Tomato sauce:

  • 1 litre tomato passata
  • 1 medium sized onion
  • Extra virgin oliv oil
  • Salt
  • Mozzarella
  • Parmigiano

Method:

The dough:

  1. Place the flour in a mound on a smooth work area. Creating a well in the centre. Pour the eggs into the well. Slowly pull the flour into the eggs until it is all incorporated. Add a spoon of extra virgin olive oil. Finish kneading by hand. Let the dough rest for about 1 hour in fridge, wrapped in cling film.
  2. If you don’t have time to make fresh pasta you can buy cannelloni pasta shells. The easiest way to fill the dry cannelloni tubes is to fill a large disposable piping bag with the filling mix, trim of the tip, then squeeze the filling into the dry pasta tubes.

The filling:

  1. In a bowl combine mascarpone cheese, spinach, parmesan cheese, a pinch of salt, a pinch of nutmeg.

The sauce:

  1. Fry the finely sliced onion in extra virgin olive oil over a low flame until they became translucent.
  2. Add peeled tomatoes and some basil leaves
  3. Simmer until all water is absorbed and the colour of the sauce is dark orange (about 40 min.)
  4. Remove from heat and mix with a hand blender

The cannelloni:

  1. Divide the pasta in small pieces and put through a pasta roller until thin, many times from number 6 to number 1 setting on the machine. Use the semolina to prevent the dough from sticking to your hands while working.
  2. Roll out as many sheets of pasta as possible.
  3. Place 2 spoons of filling over the layer, roll the pasta over and cut it.
  4. Put 3-4 tablespoons of tomato sauce on the bottom of a baking dish. Place the cannelloni one close to the other (just one layer) and cover them with the tomato sauce. Add  some grated parmesan cheese and cook in the oven at 190 degrees for about 45 minutes.

About Giuseppe:

Giuseppe Crupi is the Director of Pinocchio Cookery School. After a 5-year research period in Trinity College in Dublin as an Engineer, he managed a language School and translation Company.

He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.

Pinocchio Cookery School has been featured in the Irish and Italian press and on the most popular radio and TV shows. Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.

About Pinocchio Cookery School:

Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.

The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.

The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.

Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.

“Here at the Italian School of Cooking we truly believe that  cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.

Website

Facebook

Twitter

Instagram

 



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Gnocchi with Pesto Masterclass with Giuseppe Crupi

Giuseppe Crupi, Italian Recipe Masterclass, I Love Cooking Ireland

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Gnocchi with Pesto Masterclass with Giuseppe Crupi

In this instalment of our Chef Recipe Series with Giuseppe Crupi, he will showcase how to make gnocchi and pesto from scratch. This is another Italian classic that the whole family will love to make and of course to eat. Gnocchi is a great recipe to get kids involved with making as it is fun and easy to do.

You can catch up on Giuseppe’s previous episodes on how to make your own pasta with Giuseppe’s Pasta Masterclass over here and Tagliatelle all’Amatriciana here.

Make sure to subscribe to our YouTube channel to be the first to watch our series.

Gnocchi al Pesto

Serves 6

Ingredients for gnocchi:

  • 250 00′ flour
  • 1kg potatoes
  • 1 egg
  • Bunch of parsley
  • Salt & black pepper

Pesto genovese:

  • 200g basil
  • 1 clove of garlic
  • Extra virgin olive oil
  • 50g of pine nuts
  • 80g Parmesan cheese
  •  Salt

Method for gnocchi:

  1. Cook potatoes in boiling water for about 30 minutes without peeling (cooking time depends on the type and size, a rule for tasting cooking state is to stick a fork into one or two potatoes and if it goes easily, the potatoes are done).
  2. When ready, drain peel and mash them.
  3. Place the flour in a mound.
  4. Add potatoes, egg, salt, pepper, finely sliced parsley and mix all together.
  5. Don’t knead the dough too much, just long enough to blend all the ingredients.
  6. Cut a piece of the dough, sprinkle the working surface and your hands with flour and roll the dough into a long cylinder.
  7. Cut the cylinder into cubes.
  8. Place the gnocchi on a flat tray sprinkled with flour.
  9. If you want you can use a riga gnocchi (ridged paddle seen in the video at 5 mins). use your thumb to roll gnocchi to have ridges in the gnocchi. Alternatively you can use the back of a fork as seen in our video above).

Gnocchi al pesto:

  1. Combine the basil in with the pine nuts either using a pestle and mortar as Giuseppe has used in the video alternatively you can pulse a few times in a food processor. Add the garlic, pulse a few times more.
  2. Slowly add the extra virgin olive oil.
  3. Scrape down the sides of the food processor with a rubber spatula.
  4. Add the grated cheese and a pinch of salt. Pulse again until blended.
  5. Pesto can last in the refrigerator up to a week, and can also be frozen for later use.
  6. Bring water to a boil in a pot. Add salt. Gently drop the gnocchi in the boiling water.
  7. Melt the pesto with a spoon of boiling water in a big bowl
  8. Cook gnocchi until they float. Drain it and add it in the bowl
  9. Serve each portion dressed with a basil leave, few pine nuts, parmesan cheese and extra virgin olive oil.

About Giuseppe:

Giuseppe Crupi is the Director of Pinocchio Cookery School. After a 5-year research period in Trinity College in Dublin as an Engineer, he managed a language School and translation Company.

He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.

Pinocchio Cookery School has been featured in the Irish and Italian press and on the most popular radio and TV shows. Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.

About Pinocchio Cookery School:

Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.

The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.

The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.

Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.

“Here at the Italian School of Cooking we truly believe that  cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.

Website

Facebook

Twitter

Instagram



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How To Spatchcock A Chicken

How To Spatchcock A Chicken

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Follow our step by step video on how to spatchcock a chicken. Get the recipe for Piri Piri Spatchcock Chicken here. This dish goes great with hasselback potatoes.

  • To spatchcock the chicken, place it breast side down and with the legs facing towards you. Use clean, strong and sharp kitchen scissors to cut along either side of the backbone to remove it. Flip the chicken over and spread it open as best as you can. To flatten it completely, break the breastbone by pressing down on it with the heel of your hand.
  • To ensure the chicken stays flat while roasting, push two wooden or metal skewers diagonally through the chicken so that they cross in the middle.

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