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Tuesday, 26 March 2013

Chinese braised oxtail

I'd tried oxtail only once before, a few months ago and absolutely loved it, it's so rich and meltingly tender.
It really does need long slow cooking.
I googled for something different to try with it and came up with this chinese recipe.

Despite the name of the dish, I actually left out the star anise, as Niamh doesn't like the flavour, and I served it with steamed brocolli drizzled with chilli oil and some plain thin wheat noodles.

This is so highly flavoured, just wonderful.  I have frozen some for another time.

Tatsutage Fried Chicken

I've finally recovered from the horrific nightmare that was moving house on January 3rd.
My blog has been neglected, as was cooking for the first month as I had no cooker, lots of takeaways ensued, but now I have a shiny purple cooker, it's almost Easter and I'm feeling much better.

What better way to get back into blogging with our favourite fried chicken.
I bought the ingredients for this from The Japan Centre ages ago.

This has to marinate overnight, but is straightforward and the mayo is just mixing a couple of things togather.

I served this with a salad of cherry tomatoes, beansprouts and little gem lettuce, dressed with soy, lime juice and sweet chilli sauce.

I probably don't need to tell you that we loved, loved, loved it!
Fried Chicken