Trout Hotel Menu

Good food at homeShare good food with family and friends with recipes by the Trout HotelIngredients500g chicken breasts2 tbsp soy sauce2 tbsp corn flour2 tbsp honey2 lemons, zested and juiced125ml chicken stock1 tbsp vegetable oil5cm piece of root ginger, grated1 red chilli, finely chopped250g Chinese greens (such as pak choi,roughly chopped)Some basmati rice to serveLemon and ginger chicken with Chinese greens—for sixMethod1. Slice the chicken into strips and put in a bowl. Pour2 teaspoons of the soy and 1 tablespoon of the cornflour over and toss well. Leave to marinate whileyou mix the sauce.2. In a small bowl, combine the remaining soy andcorn flour, honey, lemon zest and juice and thestock then set aside.3. Heat a wok until very hot. Add half the oil and allthe ginger and chilli. Fry for 1–2 minutes until thechilli has softened, then tip in the remaining oil.4. Add the chicken and stir-fry quickly so it does notstick. Cook for 5 mins until done, and then addthe chopped greens and the sauce mixture. Stir for2–3 minutes until the sauce has thickened and thegreens have wilted.5. Serve with basmati rice.Stir-fried duck—for four (as a starter)MethodThis dish is made very quickly so make sure you haveeverything prepared before you start.1. Break the lettuce into separate cup-shaped leavesand set them aside on a plate.2. Cut the roasted duck into 5mm dice.3. Heat a wok over a high heat. Add the vegetable andsesame oil, swiftly followed by the chopped garlicand ginger and then the duck. Stir fry for 1 minuteuntil the meat is heated through.4. Add all the other ingredients and toss together for10–15 seconds, taking care not to overcook or thevegetables will loose their crunch.Ingredients1 small baby gem lettuce200g roasted duck meat (see tip)2 tbsp vegetable oil2 tsp sesame oil15g finely chopped garlic2 tsp finely chopped ginger65g finely chopped celery65g shiitake mushrooms, finely shredded65g bamboo shoots, cut into 5mm dice4 spring onions, trimmed and thinly sliced65g fresh bean sprouts, roughly chopped¼ tsp crushed dried chilli¼ tsp five-spice powder4 tsp dark soy sauce2 tsp Chinese rice wine2 tbsp chopped fresh mint2 tbsp chopped fresh coriander5. To serve you can either spoon some of the mixtureinto each lettuce cup straight away, or take itto the table with the plate of lettuce leaves andlet people make their own. You simply wrap themixture up in the lettuce leaves and eat—slightlymessy, but delicious.Tip—roasted duckYou will need 3 roasted duck legs to get about 200g ofmeat. Put them in a roasting tin, season well and thencook for 35–40 minutes at 200c/gas mark 6 untilgolden and crispy.1213