Won Ton Soup

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Ingredients

Won Tons
1lb Ground Pork (I did whole leg meat and ground it on the large die)
6 Baby Bok Choy (thin sliced pretty much shredded)
6 Fresh Shitaki Caps (cleaned and small diced > cook through with some sesame oil and salt > cool)
2 Green Onions (thin sliced)
1tsp Garlic Paste
1tsp Ginger Paste
1 quarter Yellow Onion (brunoise)
1tsp Chili Sesame Oil
1TBSP Dark Soy Sauce

1 packet Won Ton Wrapper
1 small dish of Water

Soup
1 quart Vegetable or Chicken Stock
1tsp Rice Wine Vinegar or Chinese Cooking Wine
2tsp Ginger Paste
6 Baby Bok Choy (halved and rough chopped)
2tsp Cilantro (chopped)
2tsp Green Onion (sliced)

Instructions

Won Tons
1) Mix all filling ingredients together in a bowl > Refrigerate for at least 1 hour to let the flavors mix
2) Place 1 wrapper on your board > Dip your finger in the water dish and brush the water around the edges of your wrapper > Place 1 teaspoon of filling in the middle > Fold the wrapper in half by connecting opposite corners > Carefully press around the filling pushing all the air out > Firmly press down on the edges > Dab a little bit of water on the bottom right corner of your triangle > Holding the dumpling in the palm of your hand press gently up on the bottom of the filling then connect the bottom two corners and press firmly

Note: While folding keep finished Won Tons covered with a damp towel so the dough doesn’t dry out.

Storage: You can freeze them and they will keep for about 3 months or they will last about 1 day in the refrigerator

Cooking:
Fresh: You can simmer in your broth for about 5 minutes.
Frozen: Simmer for about 8-10 minutes.

Soup:
1) Combine everything but the Cilantro, Bok Choy, and Green Onions in a pot and bring to a simmer
2) Add Won Tons and Bok Choy > simmer about 5 minutes
3) Serve and Garnish with Cilantro and Green Onions. I also poured in Chili Oil to make it spicer but that’s just me

Lamb Biryani

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Ingredients

500g Diced Lamb
250g Basmati Rice
100g Ghee or clarified butter
30g Onions fried
30g Ginger Paste
20g Garlic Paste
200g Yoghurt (plain full fat Greek Yogurt)
1/2 tsp Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Ground Coriander
1/2 tsp Ground cumin
1 tsp Garam Masala
20g Cilantro, chopped
20g Mint, chopped
1/4g Saffron
50ml Whole Fat Cows Milk
2 bay leaves
2 Green Cardamom Pods
4 Cloves
15g salt
1 tbsp Lemon Juice
small piece cheese cloth or loose leaf tea strainer

Instructions

1) In the dish you’re going to cook in (I used a cast iron dutch oven) put 50g Ghee and fry onions over medium high heat til browned > Removed onions and place dish aside off heat

2) Marinate the lamb with fried onions, Garlic Paste, Ginger Paste, yoghurt, Chilli Powder, Turmeric Powder, Ground Coriander, Ground cumin, salt, and half of the Cilantro and Mint. Marinate for at least 2 hours

2) After starting the lamb marinating wash the Basmati Rice in lukewarm water and soak for 30 minutes

3) Boil 3 liters of water with 5g of salt, bay leaves, Cardamom Pods, Cloves, and the remaining Coriander and Mint. When the water starts to boil, add the Basmati Rice. All of the spices should be tied into a sachel of cheese cloth or placed in a loose leaf tea strainer this way they aren’t floating around waiting for someone to bite into a clove.

4) Cook for 2 minutes, drain, and cool on a prepared cookie sheet or sheet pan lined with parchment. Lay the rice out flat to get even cooling

5) In your dish from earlier layer the lamb after it’s marinated along the bottom

6) Add 200ml of vegetable stock

7) Cover evenly with the rice and press down so it’s level

8) Take your Milk and bring to right before a boil, add in the Saffron and let bloom for 5 minutes.

9) Sprinkle the rice with Garam Masala

10) Pour rest of melted Ghee and 1 tbsp Lemon Juice over rice and the Milk

11) Cover tightly with tin foil and place lid on top. Cook on Medium High heat for about 5 minutes then reduce to a simmer (medium low) for another 30.

12) Mix together and serve with raita

Sour Orange Chicken for tacos (and beans)

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Ingredients
1 Whole Chicken, quartered and back removed, gizzards minced
2 Sour Oranges (or 2 Oranges and 1 Lime)
3 Clove Garlic
1 Beer, light flavor like a pilsner
3 Tablespoon Cayenne Pepper
2 Tablespoon Mexican Oregano
1/4 teaspoon Cumin
1 cup Salt
1 cup Dried Beans
1 cup Chicken Stock
1 can Chopped Tomatoes
1 Jalapeno, chopped
1 White Onion, chopped

Equipment:
Instant Pot

Instructions:
Lay quartered chicken in clean sink and sprinkle with salt all over let sit for 20 minutes
1) Set Instant Pot to Saute, sweat onion and gizzards
2) Add beans and stir to combine, add about 2 tablespoons of salt
3) Pour in beer, stock, tomatoes, and jalapeño then stir
4) Rub Chicken with Cayenne, Cumin, Oregano and squeeze citrus all over
5) Place the back down in the beans to help hold the meat over the liquid
6) Stack in chicken with the citrus halves between the layers til all is in.
7) My chicken was 5.68lbs and I set the Instant Pot to Poultry for 45 minutes. The Instant Pot instructions said about 8 minutes per pound but follow yours.
8) Release the pressure/steam, remove the chicken and let cool. When cool shred.
9) Pour out almost all of the cooking liquid then return to the Instant Pot on saute setting, mash up with a potato masher or fork or ladle whatever works. Let cook til it thickens.

Serve with tortillas and whatever you like on tacos.

 

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Tallow Pastry Steak and Mushroom Hand Pies

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Ingredients
1 1/2 cups All-Purpose Flour
1 tablespoon Baking Powder
1 1/2 cup cold Tallow, rough chopped (beef fat that has been rendered from Suet)
8 tablespoons Whole Milk
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt

Equipment:
Food Processor
Standard/Large Cupcake Tin

Instructions:
1) Pulse everything but Milk and Tallow in a food processor.
2) Add Tallow and pulse until mixture is mostly incorporated into a course meal.
3) Put this mixture into a large bowl and add Milk, stir with a spoon or form (if you use your hands the Tallow will melt from the heat in your hands).
4) When fully combined into a smooth slightly tacky dough wrap tightly with plastic wrap and place in the refrigerator. I pressed mine to about 2 inches thick and it took about 45 minutes in the refrigerator.

Preheat oven to 375 degrees

5) Turn out dough onto a well-floured surface and roll til about 1/4 inch thick
6) In a well greased large cupcake tin press in the dough. This is more forgiving then a butter dough and you can press it together if there is a small hole or tear. I pressed it in firmly in stripes to about 1/4 inch thickness.
7) Fill with whatever you want, I cooked some steak and mushrooms then tossed in gravy then cooled but it’s up to you. It’s recommended to have some kind of thickened sauce since the dough can be dry to some.

TIP: When stuffing your pie make sure the filling is fridge cold, if it’s warm it’ll melt the tallow (fat) before cooking and the crust will be soggy.
8) Brush the top edge with whisked eggs and place a round of dough on top. Press the edges with a fork to seal. Brush the top with the whisked eggs and place in the oven til dough is golden brown (about 30-45 minutes). I sprinkled the tops with Black Pepper, Rosemary, and Large Flake Sea Salt.

Steak and Veggie Tacos

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Ingredients:

Steak:
1/3 Cup fresh Lime Juice
1/3 Cup fresh Orange Juice
1/3 Cup fresh Lemon Juice
1 Large white onion (shredded)
2 Tablespoons chopped Garlic
2 Tablespoons Mexican Oregano
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Cayenne Pepper
1 small diced Jalapeno
Salt and Pepper to taste
3 pounds sliced Flank/Skirt/Tenderloin/Round Steak

Veggies:
1 each sliced Red/Yellow/Green Bell Peppers
1 sliced Red Onion

For Cooking:
1 Tablespoon Vegetable Oil

Equipment:
1 Large Ziploc
1 Large Pan (heavy bottom is always best)

Instructions:

1) Mix all together but Bell Peppers and Red Onion in the ziploc bag and let marinate in the refrigerator for about 1 hour
2) Drain the meat well and heat the oil in a large pan over medium-high heat
3) Add in the meat and don’t stir for about 1 minute
4) Add Bell Pepper and Onion then toss quickly and let cook in one minute intervals without stirring tossing every one minute or so (this helps your meat and veggies get some color). In total cook about 5-8 minutes until done to your desired amount (medium about 6 minutes).

Serve with steamed tortillas and any other toppings like salsa/sour cream/lettuce/sliced jalapenos/cheese