serves 6
You might need to buy:
- 1-inch lengths
- thin slices peeled fresh ginger
- soy sauce
- dry sherry
- brown sugar
- five-flavored spice powder
- hoisin sauce
You might need to buy:
- For the scallops:
- butter
- juice of 1/2 lemon
- scallops
- salt and pepper
- For the sauce:
- dry vermouth
- dry white wine
- small pinch of saffron threads
serves 6
You might need to buy:
- sea or bay scallops
- white wine vinegar
- dry white wine
- heavy cream
- curry powder
- salt & freshly ground pepper
Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
ready in about 45 minutes;
serves 4
You might need to buy:
- olive oil
- paprika
- dry sherry
- water
- salt
- sour cream
You can double this as it freezes very well.
ready in about 240 minutes;
serves 8
You might need to buy:
- vegetable oil.
- ketchup.
- brown sugar.
- worcestshire sauce.
- paprika.
- salt.
- dry mustard.
- cayenne.
- water.
- flour.
- cold water.
- wide egg noodles.