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Prawn and Sesame Toast (serves 4)

Peeled prawns50g / 2oz
White fish fillet50g / 2oz
Natural yoghurt2 tablespoons
Chilli powder1 spoonful
Spring onion1
White bread2
Sesame seeds2 tablespoons

Finely chop the spring onion. Cut the crusts from the bread. Remove bones from the fish. Separate the egg and beat the white. Puree the fish and prawns. Add the yoghurt, chilli powder and blend till smooth. Season. Lightly oil a tray and place the bread slices on it. Spoon the fish paste on the bread and spread evenly. Brush with the beaten egg and coat with sesame seeds. Cook in the oven at 200degC until golden brown.

Savoury Spring Roll

Beansprouts112g / 4oz
Spring onions1
Red pepper¼
Light soya sauce1 teaspoon
Unsalted butter25g / 1oz
Filo pastry2 sheets
Mint leaf1
Sesame seedspinch

Finely slice the vegetables. Bake in the oven. Boil the beansprouts. Lay out one filo pastry sheet and brush with warm butter. Place the mixture in the centre and the fold the sides over the filling to meet in the middle. Brush again with butter. Roll up. Brush the top with butter. Dust with icing and sprinkle with sesame seeds. Place the spring roll on a tray and bake in a hot oven until golden brown.

Sweet Chilli Sauce

Rice wine vinegarSplash
Granulated sugar60g / 2oz
Water112ml / 1/4pt
sherry2 tablespoons
garlic3 cloves
Hot chilli½
cornflour1 ½ tablespoons

Chop the garlic. Mix the cornflour with water. Put all the ingredients except the cornflour into a pan and boil. Let simmer for 10 minutes until reduced by half. Add the cornflour mix and let it thicken. Cook for 2 minutes. Check seasoning.

Chinese Pancakes

Plain flour300g / 10oz
Granulated sugar1 tablespoon
Boiling water240 ml
Sesame oil6 tablespoons

Combine the flour and sugar in a bowl. Add the boiling water. Mix into a sticky dough. Sprinkle the dough with flour. Gently fold the dough and knead it for 3 minutes. If it remains too sticky, add more flour. Knead until it is smooth and non-sticky. Cover with tea towel and leave to rest for 30 minutes. Cut the dough in half. Roll both halves to a thickness of ½ cm. Using a cutter, cut one sheet into circles. Brush each circle with oil. Place one disc on top of the other to create a pair. Repeat with the other dough. Roll each pair out to paper thin thickness. Heat a pan to a very high heat without oil. Add a pancake and cook for 1 ½ minutes. Turn over and cook the other side. Remove pancake and separate into two pancakes.

Duck Sauce

Sesame oil2 tablespoons
Hoi sin suace6 tablespoons
Caster sugar6 tablespoons
water6 tablespoons
Dark soya1 tablespoon
cornflour1 tablespoon

Mix cornflour with water. Put all ingredients except cornflour into a pan. Boil. When boiled add the cornflour. To thicken.

Aromatic Duck

Duck breast1
Five spicepinch
Star anise1
Pepper corns2
Cinammon stick1
Spring onions4
gingerSmall piece
Rice winesplash
Lettuce leaves4
Brown sugar60g / 2oz
honey1 tablespoon

 Dice and de-seed the cucumber. Slice lengthways 2 spring onions, Reserve these for the pancakes. Put duck on a rack on a tray and pour over with boiling water. Discard water. Pat dry with kitchen paper. Glaze duck with five-spice, honey, hoi sin sauce and brown sugar on both sides. Let dry then glaze again. Preheat the oven to 200deg C/ Gas mark 6. cook duck on a rack for 20 minutes. Turn and brush with glaze. Cook for another 20 minutes until skin is crisp. Leave to rest. Pour off duck fat. Carve duck into strips or chunks. Serve in a pancake with the cucumber, spring onion and duck sauce. Roll up the pancake.

Caramelised Chicken in a Sweet & Sour Essence (per person)

Chicken breast1 fillet
Vegetable oil1 tablespoon
Granulated sugar60g / 2oz
Green pepper¼
Pineapple1 slice
Red chilli¼
garlic1 small clove
Tomato juice¼ carton
Rice wine vinegarDash
Clear honey1 teaspoon

Cut the chicken into two collops. Dice pepper, onion, chilli and pineapple. Crush garlic. Heat the oil. Roll the chicken in the sugar and brown gently in the oil. Slowly add the onion, pepper, garlic, chilli and pineapple. Cook for two minutes. Add honey, vinegar and tomato juice. Simmer for another 5 minutes until the chicken is cooked.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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