Floyd’s China. Keith Floyd

Floyd’s China - Keith Floyd


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duck meat to the broth, heat gently to warm through, then season to taste and serve.

      Thick spicy and sour soup

      1.5 litres/21/2 pints chicken stock

      2.5 cm/1 inch piece black pudding, cut into strips

      25 g/1 oz cooked, skinned duck breast, shredded

      1 block of tofu or bean curd, shredded

      6 or 7 oyster mushrooms, or straw mushrooms, cut into strips

      25 g/1 oz shredded bamboo shoots

      1 red chilli, deseeded and chopped

      3 spring onions, trimmed and chopped

      1 tablespoon white rice vinegar or white wine vinegar

      1 teaspoon crushed black peppercorns

      1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream

      1 egg, beaten

      1 tablespoon chilli oil, to finish

      

      1 Heat the stock in a pan and add all the ingredients except the cornflour mixture, beaten egg and chilli oil.

      2 Bring to the boil, then reduce the heat and simmer for about 5 minutes.

      3 Pour in the cornflour mixture and stir until the soup has thickened.

      4 Whisk in the beaten egg until it is distributed around the soup and set, then pour the soup into individual bowls, sprinkle with a little chilli oil and serve.

      Pork and tomato soup

      100 g/31/2 oz very thinly sliced lean pork, cut into strips

      2 teaspoons dry sherry, sake or rice wine

      2 teaspoons light soy sauce

      1 onion, peeled and finely chopped

      3 tomatoes, deseeded and chopped

      1.5 litres/2 1/2 pints chicken stock

      1 egg, beaten

      vegetable oil, for stir-frying

      sea salt and freshly ground black pepper

      freshly chopped coriander leaves, to garnish

      

      1 Put the pork in a bowl with the sherry, sake or rice wine and the soy sauce and leave to marinate for 30 minutes.

      2 Heat the oil in a pan, add the onion and the pork mixture and stir-fry for a couple of minutes, to brown lightly.

      3 Add the tomatoes and stock and bring to the boil, then season with salt and pepper, reduce the heat and simmer gently for about 5 minutes.

      4 Add the beaten egg and stir until the egg is just setting, then serve immediately, garnished with the coriander.

      Chicken and ginseng soup

      1 litre/ 13/4 pints chicken stock

      3.5 cm /1 1/2 inches ginseng root, sliced

      1 handful of sultanas

      1 cm/1/2 inch piece fresh root ginger, peeled and finely sliced

      2 skinless, boneless chicken breasts, sliced into strips

      2 shallots, peeled and finely sliced

      vegetable oil, for frying

      sea salt, to taste

      

      1 Bring the stock to the boil in a pan, add the ginseng, sultanas and ginger, then reduce the heat and simmer gently for about 30 minutes.

      2 Add the chicken and simmer for a further 10 minutes.

      3 While the soup is simmering, heat a pan or wok, add a little oil and stir-fry the shallots until they are golden brown and crispy. Remove from the pan and drain on kitchen paper.

      4 Season the soup with salt, pour into individual bowls and garnish with the crispy shallots.

      Fragrant soup with spinach and meatballs

       for the meatballs

      200 g/7 oz lean pork

      1 teaspoon preserved Sichuan mustard (or you could use Dijon)

      1 egg white

      1 tsp sea salt

      1/2 red or green chilli, deseeded

      a small handful of coriander leaves

      1 teaspoon cornflour

      

       for the soup

      1.5 litres/21/2 pints chicken stock

      2 teaspoons light soy sauce

      a splash of rice wine, sake or dry sherry

      20 g/3/4 oz baby spinach leaves, washed and dried

      6 straw mushrooms, or chestnut or oyster mushrooms, sliced

      

      1 Place all the ingredients for the meatballs in a food processor and whiz until they are finely minced. Tip the mixture into a bowl and put in the fridge for about 20 minutes to cool and firm up a little.

      2 When firmer to handle, roll the meat in your hands into little balls 1-1.5 cm/1/2-3/4 inch in diameter and put to one side.

      3 To make the soup, pour the stock into a pan, add the soy sauce and rice wine, sake or sherry and bring to the boil.

      4 Reduce the heat to a simmer, carefully drop in the meatballs and simmer for 3-4 minutes until the meatballs are cooked and floating on top of the broth.

      5 Take off the heat and add the spinach leaves and mushrooms. Leave until they have just started to wilt, then serve.

      Bamboo shoot and meatball soup

       for the meatballs

      350 g/12 oz slightly fatty pork, minced

      3 spring onions, trimmed and very finely chopped

      2.5 cm /1 inch piece fresh root ginger, peeled and grated

      1 teaspoon cornflour

      freshly ground black pepper

      

       for the soup

      1 onion, peeled and chopped fairly finely

      1 stringed celery stick, chopped fairly finely

      1.5 litres/21/2 pints chicken stock

      130 g can bamboo shoots, rinsed, drained and finely sliced

      6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips

      vegetable oil, for frying

      sea salt

      green leaves of spring onion, finely chopped, to garnish

      

      1 Put all the ingredients for the meatballs in a bowl


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