If you've got leftover rice from dinner the night before, an overly satisfying and delicious way of using it, is turning it into fried rice! We've used a ham hock in this classic Chinese dish, which adds a wonderful smokiness as well as deep umami flavour. You could also add in some Chinese sausage or prawns and swap in your favourite veg or whatever you might have in your fridge. Feel free to omit the chilli if you'd prefer a non-spicy version.
1 ham hock
4 eggs, whisked
6C day old, cold white rice - preferably jasmine or long grain
3 garlic cloves, crushed or finely chopped
1 inch ginger, minced
2 birds eye chilli, finely chopped
80g fresh shiitake mushrooms, sliced
2 tbsp shaoxing wine - Chinese cooking wine
3 tbsp oyster sauce
1 tsp sugar
2 tsp sesame oil
2 tsp salt
1/4 tsp white pepper
1/2 frozen peas
3 spring onions, sliced
Place ham hock in a saucepan and cover with cold water. Bring to the boil, turn down and place lid on. Cook for 2 hours or until tender.
Peel off the layer or skin and shred the meat.
Heat 1 tsp oil in wok and once hot, add eggs into the pan and tilt to spread across the skillet. Let the eggs cook for 1 minute and then flip. Continue cooking for 30 seconds. Remove from pan and once cool, slice.
Heat another tsp oil in wok before adding the garlic, ginger, chilli and shiitake, fry gently for a minute, before adding in the shaoxing wine. Cook for another minute.
Add in the shredded ham and rice and continue to cook for 5 minutes, while turning constantly.
Add in oyster sauce, sesame oil, sugar, salt, white pepper, peas and egg and stir through evenly.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.