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Are you fired up with enthusiasm for all things Chinese? Then savour the flavour of our fusion dish over Chinese New Year.
Traditionally, the two-week long celebrations begin on the Sunday following New Year's Day, which in 2014 falls on Friday 31 January.
The Chinese year is represented by one of 12 animals – and 2014 is the Year of the Horse.
A person born in the Year of the Horse is said to be energetic, independent, impatient, and adventurous – and they can make successful publicists, journalists and performers. But can they cook? We're sure everyone will succeed with our scallop dish with an eastern twist.
We've also added a hot recipe for Asian coleslaw, to spice up a savoury or salad dish of your choice.
Scallops with soy vinaigrette
Provided by Sue Lawrence at Donald Russell.
500g king scallops
4 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tbsp sunflower oil
Mixed leaf salad (eg rocket and baby spinach)
Examine the scallops – gently remove the small white 'tendon' and any little creamy bits with your fingers.
Heat a frying pan to very hot and lightly brush the scallops with the olive oil.
Once the pan is hot, add the scallops, season and leave without touching for 1 minute. Cook on the other side for 1 minute until just done (they should feel firm yet springy). Cooking time should be a maximum of 3 minutes, as the plumper ones will need 2½ to 3 minutes.
Meanwhile, place the white wine vinegar, soy sauce, lime juice, sesame oil and sunflower oil in a screw-top jar. Shake until the ingredients have combined and check the seasoning.
To serve, place the hot scallops onto a pile of mixed salad leaves then drizzle over the soy vinaigrette.
Serve with crusty bread.
By Jane Baxter, Riverford Field Kitchen
Taken from the Riverford Farm Cook Book
Asian coleslaw with chilli
½ cabbage, finely shredded
3 carrots, coarsely grated
2 apples, grated
1 red pepper, sliced
100g beansprouts (optional)
1 tomato, chopped
2 tbsp crushed roasted peanuts
1 garlic clove, crushed
½ onion, finely sliced
1 chilli, chopped
1 tbsp Thai fish sauce
1½ tbsp brown sugar
3 tbsp lemon juice
Dash of sweet chilli sauce
Combine all the dressing ingredients, either in a pestle and mortar, or by whisking them together in a bowl, then set aside.
Mix together all the vegetables, toss with the dressing and pile on a serving plate. Sprinkle with the roasted peanuts.
(19 December 2013)
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