Thursday 18 / April / 2024
SCALLION PANCAKES
Combine 2/3 cup flour, 1/4 cup warm water, and 1/4 teaspoon onion powder to make a dough, and knead for 5 minutes or until smooth. Cover dough with a damp towel and allow to rest for an hour. Divide into 6 pieces and roll each into ball. Spread each with a thin coating of oil and sprinkle with 3-4 minced scallions and salt. Flatten and roll. Stretch and pull lightly on both ends to form ropes. Coil ropes around rolls and tuck ends under. Place in sesame oil for 20 minutes. Drain. Roll into flattened pancakes. Sauté in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve.
CHICKEN SALAD IN BARBECUE SAUCE WITH SCALLIONS
Preheat oven to 200°C. To make barbecue sauce, combine 6 tablespoons bottled Heinz chili sauce, 4 tablespoons hoisen sauce, 1 1/2 tablespoons orange juice, 1 tablespoon honey, 2 tablespoons brown sugar, 1 1/2 tablespoons ground ginger and 1 tablespoon soy sauce; set aside. Cut 3 large whole boneless and skinless chicken breasts in half, removing cartilage. Combine 2 garlic cloves, minced, 1/2 cup peanut oil, salt and pepper and marinate chicken for 10 minutes. Bake chicken on a rack on a baking sheet for 20 minutes. Brush with the barbecue sauce. Cook for 15 minutes. Baste again during last 5 minutes. Remove and cool. Cut the chicken into 1 1/2 inch chunks. Garnish with 1 large red pepper, julienned and 1/2 cup finely sliced scallions, green part only.
FILLET OF FISH WITH BASIL SCALLION BUTTER
Preheat oven to 200°C. Butter a baking dish. Combine 225g salted butter, at room temperature, 1/4 cup Dijon mustard, 1/3 cup chopped fresh basil leaves, 1/4 cup chopped fresh parsley and 1/4 cup sliced scallion tops. Cream until thoroughly blended; set aside. Place 4 medium fish fillets, 900g, rinsed and patted dry in prepared baking dish and pour plain melted 55g butter and 1/4 cup water over fish. Place fish on middle rack in preheated oven and cook 10-15 minutes or until fish is just cooked through. Remove fish onto serving platter, bathing generously with seasoned butter, allowing it to melt into fish. Sprinkle with 1 fresh tomato, peeled, seeded, and chopped.
NOODLES AND PEPPERS WITH GINGER AND SCALLIONS
Bring 12 cups water to boil in a covered pot. Add 8oz. fresh thin noodles and cook according to package directions. Drain. With food processor on, put 1” long piece fresh ginger through feed tube and mince. Now add 4 scallions, trimmed and cut in thirds through feed tube and process until coarsely chopped. Dry pan in which noodles were cooked and heat 2 teaspoons Chinese sesame oil. When oil is hot, stir in ginger and scallions and cook briefly, about 1 minute, stirring. Remove from heat and add 2 teaspoons reduced-sodium soy sauce, 1 tablespoon oyster sauce and 1/4 cup water, stirring. Stir in noodles and 1 yellow, red or purple pepper, cored, seeded, coarsely chopped, and stir to coat well.
SPICY PEANUT AND SCALLION PILAF
In a pan, cook 2 garlic cloves, minced and 1/4 teaspoon dried hot red pepper flakes in 2 teaspoons of olive oil over moderately low heat for one minute. Add 1 cup rice and cook the mixture over moderate heat, stirring, for 1 minute. Stir in 2 cups water, bring the liquid to a boil and cook the rice, covered, over low heat. Let it stand, covered, off the heat for 5 minutes. Stir in 1/4 cup salted roasted peanuts, chopped, scallions, 1 bunch, chopped and 2 teaspoons fresh lime juice.
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