Ellice Handy's Light Chicken Stew

The wonders of the modern internet! My brother found this old recipe that both my brother and I have been trying to recreate (separately, without even knowing) never since Mom passed on. And he post the link in FB which I picked up on.

And it was actually located in one of her old favourite recipe books. I must say that that holds a lot of significance for me, given that both mom and I were old girls of the same school, that very school that Ellice Handy oversaw as principal post-war.

Here's the link to the receipe:

http://cherryonacake.blogspot.com/2008/10/ellice-handys-light-chicken-stew.html

Edited: Here's my attempt

Myulchibokkeum

Found this great video of fried korean banchan - stir fried anchovy

http://www.maangchi.com/recipe/myulchibokkeum

Thai beef salad

What do you do when you have a lot of leftover roast beef? It's very hard to reheat leftover roast beef because it goes all rubbery. Much better to have it cold. Thanks to a suggestion from a good friend, here's my take on the Thai beef salad.

Ingredients

300g of roast beef, cubed

3 tbsp of Thai fish sauce

2 tbsp of lemon juice

2 tbsp of red wine vinegar

1 tsp English mustard

2 tbsp olive oil (optional)

Leftover sauce (for the roast beef, if still available)

8 baby cos lettuce leaves, washed and roughly shredded

2 carrots, sliced

1 tomato, sliced

3 rounds of vermicelli, soaked to rehydrate according to instructions on packet

Method

1) At the bottom of the salad bowl, prepare the dressing with the fish sauce, lemon juice, vinegar, mustard and olive oil, if using. Pour in the leftover roast gravy, if you still have it. Blend well.

2) Chop up the vegetables and pour them on top of the dressing. Add the vermicelli noodles.

3) Give everything a good toss and serve!

Roast beef dinner

Ingredients

700g of beef (not too sure what this cut is called, but the packaging said that it came with its own roasting tray, so I assume its roast-suitable!)

2 tsp of sage

2 tsp rosemary

2 tbsp soya sauce

For the sauce,

1 glass red wine

1 red onion, chopped

2 dollops of butter

1 tsp English mustard

Method

1) Marinate the beef. 

2) Preheat oven to 250 deg C. Drain the marinate and pat dry the roasting joint with some kitchen towels. Pop it onto the tray and into the oven once it has reached the desired temperature. Roast for 10 minutes using convection+grill function.

3) After 10 minutes, turn down the heat to 200 deg C and turn off the grill function. Roast for another 30 minutes.

4) Once ready, take it out of the oven and cover with foil to keep warm. Let it rest for a total of 30 to 40 minutes.

5) Prepare the sauce. Saute the onions in butter until caramelised. 

6) Pour in the wine and reduce till syrupy consistency. Pour in any resting juices from the beef joint, and the tsp of mustard. Adjust seasoning of the sauce, with salt and pepper if required. Finish off the sauce with another dollop of butter for a shiny finish.

7) Carve the beef and drizzle over the sauce to serve.