Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Glorious Green Stir-Fry Recipe South West

Glorious Green Stir-Fry

Use a mixture of three or four types of leafy greens, such as bok-choy,
red-stemmed chard, mustard leaves, and cavalo nero.
Serves 4–6

leafy greens 500g
baby leeks or large spring onions 6, lower green part included
'wet' garlic 1 whole head (or 3 large garlic cloves peeled and sliced)
groundnut oil 5 tbsp
ginger root 3-cm fat chunk, diced
chilli ½ –1, deseeded and diced
water or stock 3–4 tbsp
soy sauce 2 tbsp
salt ½ tsp
freshly ground black pepper
coriander leaves small handful
sesame seeds 1 tsp
toasted sesame oil 1 tbsp

1) Remove the stalks and any large central ribs from the greens, and slice into 1-cm pieces. Stack the leaves and slice into ribbons. Slice the leeks or spring onions into rounds. If using 'wet' garlic, trim the top and base and peel off the outer layer of skin. Quarter the bulb and then cut each segment lengthways in half again, so you have 8 segments.

2) Heat a large wok over high heat and add the oil. When almost smoking,
add the ginger, chilli and garlic. Stir-fry for 1 minute.

3) Next add the baby leeks, chopped stalks and a splash of water to moisten. Stir-fry for 2 minutes more.

4) Now add the leaves, soy sauce, salt and pepper. Stir-fry for 3 minutes.

5) Add the coriander, sesame seeds and sesame oil. Stir-fry for 30 seconds. Serve with rice or noodles.


Recipe © Christine McFadden 2011

    Photography: Scott Morrison    
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