Place a saucepan on medium-high heat and add the tahini, sesame, miso, soy, garlic and ginger. Stir-fry for one minute or so. Add the chicken stock a little at a time, stirring continuously. Keep going until all the stock has been added. Pour in the milk and bring the mixture to a slow simmer. Add the udon noodles, cover with a lid and cook for about 10 minutes. Add the dumplings, place the lid back on and cook on a low heat until warmed through. Scatter over the sesame seeds and chives and drizzle with chilli oil to serve.
This is one of my top 5 favourite all-time eats!! It is so easy and quick to make and utterly, heavenly delicious! The recipe makes 2 dumplings each for 4 people.
Syrup: 125ml golden syrup 190ml brown sugar 40g butter, diced 450ml water
Dumplings: 375ml self-raising flour a pinch of salt 30g butter 1 egg 100ml milk 30ml golden syrup
For the syrup: Add the syrup, sugar, butter and water to a large saucepan and bring to a boil. Reduce the heat, give the mixture a stir and leave on a low simmer while you make the dumplings.
For the dumplings: Add the flour and salt to a mixing bowl and stir to mix. Add the butter and rub it in with your fingertips until the butter is as evenly distributed as possible. Add the egg, milk and golden syrup to a bowl and whisk to combine. Pour the mixture into the flour and stir until just combined – do not overmix! Drop heaped tablespoons of the batter into the simmering syrup and cover with a lid. Simmer for 7-8 minutes, turn the dumplings over and cook with the lid on for another 5 minutes. Serve the dumplings with cream, ice cream or as is.
2.5 – 3kg oxtail vegetable oil 3 onions, chopped 4 clove of garlic, minced 60ml flour 5 carrots, peeled and chopped into chunks 2 bay leaves 2 x 400g tins of chopped tomato 250ml red wine 1,5l beef stock Worcestershire sauce
Dumplings: 250ml flour 7,5ml baking powder 2ml salt 60g butter, cut into small cubes 10ml dried mixed herbs 60-80ml milk
For the stew: Preheat your oven to 220℃. Add the oxtail to 2 large roasting tins and drizzle with the vegetable oil. Season with salt and pepper. Roast the oxtail for 20-25 minutes, until beautifully caramelised and golden. Set aside. Place a large saucepan on medium-high heat, add some vegetable oil and then add the onions. Cook until soft. Add the garlic and stir-fry for one minute. Sprinkle over the flour and stir while cooking for another minute. Now add the carrots, bay leaves, tomatoes, red wine, beef stock and about 6 dashes of Worcestershire sauce. Add the oxtail and whatever pan juices you have and bring to a simmer. Reduce the heat to a low simmer and partly cover with a lid. Simmer the oxtail for 3 hours, stirring every now and then. Remove the lid and check the consistency of the sauce – if it is too watery, simmer without the lid for 20-30 minutes longer. The sauce should be thick and rich and the meat should be fork tender.
For the dumplings: Add the flour, baking powder and salt to a mixing bowl and stir through. Add the butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Add the herbs and enough milk to form a soft dough. Spoon teaspoonful of the dough onto the oxtail stew and cover with a lid. Simmer for 15 minutes without opening the lid.
My Whisk and I 