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Chinese braised red cabbage

Ingredients 1 large red cabbage, finely shredded 3 red chillies, halved, deseeded and chopped large piece fresh root ginger, peeled and finely sliced 4 star anise 4 garlic cloves, chopped 75ml rice wine vinegar 2 tbsp soy sauce 50g caster sugar 4 spring onions, finely sliced toasted sesame seeds 1 tbsp sesame oil
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Method Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
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Mortar and Pestle

Made in Thailand of the highest quality 100% hand-carved solid granite, this durable mortar and pestle is an important tool for Thai cooking as well as around the world. We source the raw material from the finest granite quarry. Our charcoal-grey granite is not only the most functional tool in your kitchen but also a striking work of art (see testimonials below). mortar and pestle mortar and pestle Infuse fresh ground flavors of basil, sage, tarragon, garlic, pepper and much more. The highest quality mortar and pestle you will ever find. What sets it apart from others is the generous capacity, the beautiful appearance, and you can whack it as hard as you can without fear of chip or crack. You'll know when you pick it up that it will last a lifetime--they're very heavy and solid (see detailed measurements below). The mortar is carved by hammer & chisel from a single block of grante. Nobody offers the same premium dense (super hard) granite, we are absolutely certain of that. Others sell weaker immitation rock so beware. Top chefs and culinary authors specifically endorse our granite mortar and pestle:
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Salt & pepper prawns insui

Ingredients 2 tbsp cornflour vegetable oil, for deep frying 24 large king prawns, peeled and deveined, with tails pea shoots or baby salad leaves, to serve (optional) For the spice mix 1 tbsp Sichuan peppercorns 4 black peppercorns 2 tbsp sea salt flakes large pinch of chilli flakes For the dipping sauce 1 garlic clove, crushed 1 tbsp chopped coriander leaves 1 small red chilli, finely chopped 2 tbsp caster sugar juice 3 limes 1 tbsp fish sauce
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Method First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.
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The Healthiest Foods tewchqu 1

Grapefruit juice, and grapefruit in general, is a potent inhibitor of the cytochrome P450 CYP3A4 enzyme, which can affect the metabolism of a variety of drugs, increasing their bioavailability.In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989. The first published report on grapefruit drug interactions was in 1991 in the Lancet entitled "Interactions of Citrus Juices with Felodipine and Nifedipine," and was the first reported food-drug interaction clinically. However, the effect only became well-publicized after being responsible for a number of bad interactions with medication.


ШУУД ҮЗЭХ
Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.Grapefruit juice has also been reported to increase both the bioavailability of some benzodiazepines, (such as diazepam) and greatly slow the rate of metabolization. An easy way to tell if a medication may be affected by grapefruit juice is by researching whether another known CYP3A4 inhibitor drug is already contraindicated with the active drug of the medication in question. Examples of such known CYP3A4 inhibitors include cisapride (Propulsid),[citation needed] erythromycin, itraconazole (Sporanox), ketoconazole (Nizoral),and mibefradil (Posicor). The flavonoid existing in highest concentration in grapefruit juice is naringin, which in humans is metabolised to naringenin. Other flavonoids exist in grapefruit juice in lower concentrations as well. Orange juice does not contain naringin in as high a concentration, instead containing hesperetin. It is sometimes recommended as a substitute. Juice of limes and Seville oranges can also inhibit drug metabolism, however, as can apple juice with some drugs.
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Chinese-style braised beef one-pot 1

Ingredients 3-4 tbsp olive oil 6 garlic cloves, thinly sliced good thumb-size piece fresh root ginger, peeled and shredded 1 bunch spring onions, sliced 1 red chilli, deseeded and thinly sliced 1½ kg braising beef, cut into large pieces (we used ox cheek) 2 tbsp plain flour, well seasoned 1 tsp Chinese five-spice powder 2 star anise (optional) 2 tsp light muscovado sugar (or use whatever you've got) 3 tbsp Chinese cooking wine or dry sherry 3 tbsp dark soy sauce, plus more to serve 500ml beef stock (we used Knorr Touch of Taste) steamed bok choi and steamed basmati rice, to serve
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Method Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
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Chinese-style braised beef one-pot

Ingredients 3-4 tbsp olive oil 6 garlic cloves, thinly sliced good thumb-size piece fresh root ginger, peeled and shredded 1 bunch spring onions, sliced 1 red chilli, deseeded and thinly sliced 1½ kg braising beef, cut into large pieces (we used ox cheek) 2 tbsp plain flour, well seasoned 1 tsp Chinese five-spice powder 2 star anise (optional) 2 tsp light muscovado sugar (or use whatever you've got) 3 tbsp Chinese cooking wine or dry sherry 3 tbsp dark soy sauce, plus more to serve 500ml beef stock (we used Knorr Touch of Taste) steamed bok choi and steamed basmati rice, to serve
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Method Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
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Rosé strawberry syllabub PIN

Ingredients 400g strawberries, hulled 4 tbsp caster sugar 4 tbsp rosé wine 170ml tub double cream 4 strawberry leaves, to decorate
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Method Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.
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