Steamed asian fish parcels

Ingredients

• 1 tablespoon Light Soy sauce to serve

Parcels

• 150g cod fillet, skinned and boned
• 1 small carrot, peeled and cut into fine batons
• 6 spring onions, trimmed and finely diced
• 1 teaspoon fresh ginger, peeled and grated
• 1 small red chilli, finely minced
• 3 cloves garlic, peeled and finely minced
• 1 teaspoon Chinese five spice
• 4 Chinese cabbage leaves

Stir-Fry

• 1 teaspoon sesame oil
• 1 large carrot, peeled and cut into thin batons
• 6 spring onions, trimmed and cut into equal size strips
• 50g Chinese leaves or white cabbage, finely shredded
• 1/2 teaspoon Chinese five spice

Instructions

1. Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
2. Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
3. Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
4. Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
5. Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
6. Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.

Asian Salad with Salmon

INGREDIENTS

• 2 cups spinach, chopped
• 2 cups purple cabbage, chopped
• 1 cup red kale, chopped
• 1 cup cremini mushrooms, diced
• ¾ cup carrots, sliced
• ½ cup edamame
• 2 tablespoons black sesame seeds
• 2 tablespoons Gardini's Roasted Asian Sesame Dressing

INSTRUCTIONS

1. Chop up spinach, purple cabbage, kale, and mushrooms.
2. Combine in large bowl with sliced carrots and edamame.
3. Toss with dressing, and mix until everything is evenly coated.
4. Divide evenly among two bowls or plates, top with salmon, and sprinkle with black sesame seeds.

Ginger Pork Dumplings

Ingredients

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce
• cabbage – to line steamer
• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Instructions

1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
4. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer.
5. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
6. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

Kielbasa and Cabbage Skillet

Ingredients

• 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
• 1 tablespoon extra virgin olive oil
• 1 head cabbage, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons dijon or brown grainy mustard

Directions

1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
4. Serve immediately on its own or over mashed potatoes.

CHIPOTLE CHICKEN TORTA

INGREDIENTS

• 4 soft Bolio rolls
• 1 pound chicken boneless, skinless breasts
• ¼ cup chipolte peppers, from a can
• ½ cup beer
• 1 cup shredded cabbage
• 1 beefsteak tomato, sliced
• 1 sweet onion, sliced
• 1 lime
• ½ cup queso fresco cheese
• 1 avocado
• salt and pepper

INSTRUCTIONS

Chicken

1. Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. 
2. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.

Sandwiches

1. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
2. Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve.

Vietnamese Style Chicken and Cabbage Salad

Ingredients

• 2 cooked chicken breasts, shredded
• 1 small head Savoy Cabbage, thinly sliced
• 1 cup julienned carrots
• 6-7 green onions, thinly sliced longways
• 1/4 cup Mint leaves, roughly chopped
• 1/4 cup Basil leaves, roughly chopped
• 1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing

• 1/4 cup water
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 1/2 tablespoons honey
• 1/2 teaspoon apple cider vinegar
• 1 tablespoons Olive Oil
• 1/2 red seeded chili, chopped

Method

To roast chicken breasts

1. Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through, baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
2. Thinly slice the cabbage, carrots and spring onion tops into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
3. In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
4. Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce.