Goat Milk

Celebrate lunar new year around the world with the full gamut of special treats and auspicious foods in a banquet for friends and family.

Crisp, hot spring rolls dipped in sweet and spicy sauce – there’s nothing like it for Chinese New Year.

Spring Rolls

Who doesn’t love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavor.

This recipe requires less than 30 mins Preparation time, less than 10 mins Cooking time, Serves Makes 8

 

Ingredients:

• 1 tbsp groundnut oil, plus extra for deep-frying
• 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
• 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
• 1 tbsp light soy sauce
• 1 tbsp five-spice powder
• 1 tsp grated fresh root ginger
• 75g/3oz beansprouts
• 2 large spring onions, finely sliced lengthways
• 1 small carrot, julienned
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• sea salt and ground white pepper
• 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
• 1 egg yolk, beaten

 

Directions:

• Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
• Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
• Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• Transfer the spring rolls onto a plate and serve immediately.

 

 

This classic soufflé recipe is wonderful to wow your dinner party guests.

Goats’ cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Makes 6.

 

Ingredients:

For the soufflés

• 550ml/8½fl oz full-fat goats milk
• 175g/6oz goats’ #CommissionsEarned cheese, crumbled
• 85g/3oz #CommissionsEarned unsalted butter, plus extra for greasing
• 30g/1oz pecorino, grated
• 85g/3oz plain flour
• 1 tsp mustard powder
• 2 tsp freshly chopped thyme leaves
• 4 large free-range eggs, separated

 

For the second bake

• 75ml/2½fl oz double cream
• 30g/1oz pecorino, grated

 

Directions:

• Generously grease 6 ramekins with butter.
• Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats’ cheese. Season with salt and pepper.
• In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible.
• Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins.
• Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool.
• Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish.
• About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes.
• Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad.

 

*Recipe Tips

You can even make them ahead to save time and nerves on the night – store in the fridge or freeze after the first cooking process and then bake again whenever you want.