Ching joins The Weekend Kitchen!

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Outside of QVC

… and just like that, another week flew by in the blink of an eye! I can’t believe we are already half way through March. I for one don’t want to wish the weeks away but I have to admit I can’t wait for the clocks to ‘spring’ forward so the days will be lighter for longer and we enjoy more time outside. We can head to the beach for evening BBQs and fish and chips. So far, this year seems to have been a conveyor belt of bugs in our house, flu, sick bugs and colds and I can’t wait to see the back of the cold wintry days.

The sun is shining as I write this, which makes a change after the torrential rain yesterday. Thankfully at the weekend we managed to get some beach time in before the weather changed, as you can see from the picture of me and the girls it was blue skies all the way with only a whip of cloud. Windy though, which is never so nice when it’s a mouth full of sand you get with a badly timed yawn!

Apart from that it’s been the usual week of work and juggling with the kids. There is always something on at school to sort things for. Last week was World book day and so we sent Dorothy from the Wizard of Oz and a Pirate from ‘Pirates Love Underpants’ into school and nursery. This week it’s sending Tilda in with PJs for a Poetry and Popcorn evening and Friday will be crazy hair and red clothes for Red Nose Day. It definitely keeps us on our toes with trying to stay organised!

At QVC

This week I got to meet Ching He Huang who is the newest chef to be joining myself and Will on The Weekend Kitchen this Saturday. You may have seen her on many TV cooking shows. She is incredibly lovely to meet, you know how some people just radiate sunshine? That’s Ching. She has some fantastic recipes to show us this weekend and I have the recipes included at the end of this blog so do have a look. She will be bringing us lots of Asian influence to the dishes that she will be creating so it’s a great opportunity to try something a little different.

What I’ve been wearingJolie Moi

You may have already spotted me wearing this on QVC recently. It’s from a new range of dresses to QVC called Jolie Moi. If you like brands like Onjenu then you will probably like this too. Lots of colour and fun, great shapes, styles and graphic prints. This is the Animal Print Tie Front Wrap Dress which I particularly loved as green is definitely a favourite colour of mine.

I love its freshness and connection with nature. Obviously animal print is still huge so it also ticks off that trend too. It’s 3/4 length sleeves make it a great choice for Spring and this will work with trainers for a casual street style but also a nice pair if strappy heels for a night out or daytime function. What do you think of it? Have you watched any of the Jolie Moi shows?

What’s coming up – Today’s Special Value

As this blog goes live the Today’s Special Value is in full swing from Lulu Guinness. I know it doesn’t give you much of a heads up but I still wanted to mention it because it’s the most delicious bag! When I saw the colour options I was drawn to the petrol blue immediately. It’s a bit different from classic black and a softer colour for Spring and Summer. I’ve teamed the bag with this elegant Helene Berman jacket with blue edging and a cream silk blouse for a classic look.

It’s luxury leather as you would expect from Lulu and features the iconic lip detail on the closure. You can use this as a grab bag or over the shoulder for a very elegant look. I really love this particular shape and style, I even feel a purchase coming on!

The Weekend Kitchen

As I mentioned above Ching will be serving up some incredible Asian fusion dishes at QVC this Saturday at 12pm. We have some great guests joining us as usual and beautiful food to cook with, all available on our website. So be sure to visit The Weekend Kitchen homepage where you also find all the equipment and kitchen gadgets that we use during the show too. This changes each week to reflect the latest show.

As usual I had the chance to try out some of my own recipes with some of the items used on the show.

Spring Ham Hock and Pea SoupCampbell’s Slow Cook Selection

Using the Ham Hock from the Campbell’s Slow Cook Meat selection, I slow cooked it for about four hours at 150 degrees (fan oven). I popped it in for the first two hours with just pepper and a sprinkling of ‘all spice’. While that cooked I made up a glaze using syrup, mustard and bay leaves. After two hours I removed the hock, poured over the glaze and added slices of satsumas on the top and put it back in the oven.

Once that’s cooked you can strip it of all the lovely ham hock. This can be used for so many dishes but I thought a vat of pea soup was perfect for spring. In a large casserole dish I sautéed onions and garlic and poured in nearly an entire back of frozen peas! I added a large jug of vegetable stock followed by the chopped up ham hock, added two more bay leaves and left it to simmer. (Leave a little ham hock to sprinkle on at the end) After about half an hour I took it off the hob and let it cool a little before blending it using my stick blender. Delicious!! You can add cream if being naughty!

Meringues from Flower and White

You will see Ching make a boozy Eton Mess this weekend but I went for something that my girls could eat too as they LOVE Meringues.I kept it very simple and whipped up some double cream with a little vanilla essence and icing sugar. I then carefully took the top off the meringues and added a dollop of lemon curd on the lemon flavour meringue, plus a dollop of cream and put the lid back on. For the raspberry and chocolate ones I added frozen raspberries that I had let defrost, plus a dollop of the cream and again put the top back on. I served them up after Sunday dinner when we had some friends over and they went down like a storm!

So that’s me for this week, I’m off to Ireland after the show on Saturday to celebrate my dad’s 70th so I will be sure (to be sure, haha) to include some pictures of that next week on the blog. For those of you that want to try out Ching’s recipes for this Saturday they are all posted below. Enjoy and don’t forget to tune in Saturday at 12pm!

Lots of love Katy xx
PS. Keep up with me on Instagram, Facebook and Twitter for the first looks at what I’m up to at QVC.

Ching’s recipes for The Weekend Kitchen

Ching’s Oyster Sauce Black Pepper Beef:

Prep time: 15 minutes
Wok time: 3 minutes

Ingredients:
Marinade for 10 minutes:
2 Campbell’s Fajita Rump Steaks
4 tablespoons good quality Lee Kum Kee Oyster Sauce
3 tablespoons rapeseed oil
3 cloves of garlic, peeled and crushed
1 tablespoon shaosing rice wine
1 x 25g of unsalted Lurpak butter
4 grinds of cracked black pepper

For the Salad:
2 heads of gem lettuce, leaves separated, washed, drained, torn in half
1 red onion, sliced into half-moon slices
3 ripe red tomatoes, cored, each sliced into eighths

For the dressing:
3 tablespoon extra-virgin olive oil
¼ teaspoon cracked sea salt
½ lemon, juiced
½ teaspoon cracked black pepper

Method:

1. Heat a wok or pan over high heat, add 3 tablespoons of rapeseed oil, add 3 cloves of crushed garlic, cook for a few seconds, then spoon the garlic out, add the marinated beef steaks. Cook for 2 minutes on each side for medium
2. Season with 1 tablespoon of shaosing rice wine around the edges of the wok to de-glaze and add extra umami
3. Spoon out and transfer to a warm place
4. Season the steaks with 2 grinds of black pepper on each steak
5. Serve with a fresh gem lettuce, red onion, tomato salad with lemon soy dressing

Ching’s Spiced Chilli Beef Brisket:

Prep time: 15 minutes
Oven time: 3.5-4 hours

Ingredients:
3 tablespoons rapeseed oil
1 x 1kg Campbell’s Brisket rolled Boneless
Half a head garlic
1 large carrot, top tailed, sliced into rounds
4 sticks of celery, sliced to 1 inch pieces
1 star anise
3 dried chillies
1 teaspoon Sichuan peppercorns
1 tablespoon Lee Kum Kee chilli bean paste
2 litres of vegetable stock or beef/chicken stock
0.5 litre water

Serve with Jasmine Rice and Steamed French Beans

Ching’s Chinese Salsa Verde:

Ingredients:

3 tablespoon rapeseed oil
1 knob of ginger, peeled and grated
1 red chilli, deseeded and finely chopped
2 spring onions, finely chopped
2 tablespoons low sodium light soy sauce
1 teaspoon toasted sesame oil

Method:

1. Heat a cast iron deep casserole dish over high heat, add the rapeseed oil. Add the brisket and brown on all sides
2. Add half a head of garlic, sliced carrots, sliced celery, star anise, dried chillies, Sichuan pepper, Chilli bean paste, vegetable stock and water. Cover with a lid. Place in the oven and cook for 3.5-4 hours at 150 degrees
3. Remove from the oven
4. Slice on a board, and serve with rice, steamed French beans and Ching’s Chinese Salsa Verde

Ching’s Hearty Veg Stir Fry in 5 spice sauce with Campbell’s Cottage Pie:

Prep time: 10 minutes
Wok time: 3-4 minutes

Ingredients:
1 tablespoon rapeseed oil
1 pinch of cracked sea salt
2 garlic cloves, crushed & peeled, finely chopped
½ red chilli, deseeded and finely chopped
10 baby carrots, sliced on the diagonal in half if too long
¼ savoy cabbage, washed, shredded
1 handful of tenderstem broccoli, washed, ends chopped, sliced in half on the diagonal across the stem
1 small handful of baby corn, washed, sliced in half on the diagonal across the stem
Dash of water in a small jug
Pinch of ground white pepper

For the sauce:
200ml cold veg bouillon stock (Marigold brand)
2 tablespoons cornflour
½ teaspoon Chinese five spice powder
1 teaspoon dark soy sauce
1 tablespoon low sodium light soy sauce
1 tablespoon shaosing rice wine or dry sherry
1 pinch pf ground white pepper

Serve with Campbell’s Cottage Pie and boiled baby potatoes

Method:

1. Put all the ingredients for the sauce in a Pyrex jug and stir to mix well
2. Heat a wok over high heat and add the rapeseed oil. Add the sea salt to dissolve, then add garlic and chillies and stir for a few seconds
3. Add the carrots and stir for a few seconds then add the savoy cabbage, tenderstem broccoli and baby corn. Toss cooking for a less than a minute
4. Add a dash of water around the edges to create some steam to cook the vegetables. Pour in the sauce and bring to the bubble
5. Check the seasoning and add a pinch of ground white pepper. Spoon out and serve with the Cottage Pie and boiled potatoes

Ching’s Bacon, Kimchi Cheese Toasties with Godminster Vintage Cheddar:

Prep time: 5 minutes
Grill time: 2-3 minutes

Ingredients:
2 slices of white thick bread, sliced, spread with unsalted butter on the inside
2 large slices of Campbell’s smoked bacon, cooked
1 tablespoon chopped fermented kimchi or 1 spread of Sriracha
1 small handful of grated Godminster Vintage cheddar

Salt and vinegar crisps

Method:

1. Spread butter on both sides of each of the bread
2. On one piece, top with cooked smoked bacon, layer with kimchi if you have it or a spicy sauce of your choice, sprinkle over finely chopped spring onions, and grated cheddar
3. Top with the bread. Place on a griddle and cook one side for 10 seconds. Then flip over and cook on the other side for 10 seconds, and until the cheese has melted
4. Slice in half and serve immediately with some salt and vinegar crisps on the side!

Ching’s Lychee & Vanilla Ice Cream with The Real Pie Company Strawberry & Prosecco Crumble:

Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: 25 minutes and 5 hours depending on method

Ingredients:
900ml double cream
150g caster sugar
1 teaspoon vanilla extract
2 vanilla pods
1 x 340g tin of lychees, whizzed in a blender with their syrup so lumpy not completely smooth
Sprigs of mint to decorate

Method:

1. Pour the double cream into a pan. Add the caster sugar and vanilla extract and heat gently to dissolve the sugar
2. Slice the vanilla pods down the length of the pod, scrape out the sticky seeds with the tip of a knife and add them to the pan. (Keep the vanilla pods in a jar of sugar to make it fragrant). Add the blitzed lychees. Give the mixture a good stir until the sugar has dissolved. Then leave it to cool for 30 minutes
3. The mixture is then ready to pour into an ice cream machine. Follow the manufacturer’s instructions to churn the mixture. If you don’t have a machine, transfer the mixture to a freezer-proof bowl, cover and freeze until solid. Just before serving, transfer it to a fridge to allow it to soften a little
4. Serve a large scoop with the Real Pie Company Strawberry and Prosecco Crumble

Ching’s Boozy Gin Eton Mess with White Choc & Raspberry Meringue:

Makes 4

Ingredients:
1 punnet of strawberries (washed, green leaves removed), quartered
1 small box of raspberries (gently rinsed)
½ tin of lychees, drained, and added
40ml of Gin – Ching to try – QVC Gin
Flower & White – White chocolate and raspberry meringue, break it up into bite size pieces
250ml double cream
1 tablespoon icing sugar, sieved
Edible Viola flowers to decorate

Method:

1. Place the strawberries and raspberries in a bowl, add the gin, cover with Clingfilm and let it soak overnight
2. Place some of the gin and raspberries and strawberries in a blender and blitz to a puree. Set aside
3. Break up the meringue into bite-size pieces
4. Whisk the double cream with the icing sugar in a bowl and with a hand whisk – set aside and drizzle in some of the blitzed puree
5. To assemble, place in a coupe glass, layer with meringue, layer with cream, drizzle over the puree, top with the boozy berries and decorate with an Edible Viola flower

1 Comment

  1. Helen M March 16, 2019 at 1:54 pm -  Reply

    Lovely pics of you & your lovely family, Katy. Great show with you & Ching. ‘The Weekend Kitchen’ was a joy to watch. You, Will & all the guests did a great job. My mouth was watering at all the delicious food. See & have a wonderful time in Ireland. “Happy St Patrick’s” day to you & all your family. ☘️x

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