Chipotle Ketchup

3 Tbsps Chipotle Paste (qv)

1 Tsp Sugar

1Tbsp Sherry Vinegar

3 Tbsps Tomato Puree

Combine ingredients and mix well.

Sichuan Peas

This one couldn't be simpler, nor more delicious.

Fresh Peas, as many as you want

Sichuan Chilli Oil (I'll put in a recipe for this one day)

Sesame Oil

Salt

Bring a pan of water to the boil. Add the peas and cook for 1 minute. Drain in a colander. Transfer to a bowl and sprinkle on a little chilli oil, sesame oil and salt to taste.

Sichuan Beef with Black Bean Sauce

Beef Fillet, thinly sliced

1Tbsp Black Bean Sauce

100ml Xiaosing Wine

1 Red Pepper or same quantity of long red chillies

200 Water or Stock

1 Tsp Sichuan Peppercorns

1 Tsp Cornflour dissolved in 2 Tbsp Water

Groundnut Oil

Chop the red pepper or chillies into chunks. Heat a little groundnut oil in a wok or frying pan. Add the beef and fry very briefly until just browned. Remove and set aside. Return the pan to the heat with a little more oil. Add the black bean sauce and fry for 30 seconds or so. Deglaze with the wine. Add the water or stock and the peppers and peppercorns. Cook for a few minutes until the peppers have softened. Add the beef and cornflour mix, stir briefly and serve with rice.

Dill Pickle

1mg Salt

5ml White Wine Vinegar

15ml Water

Dill

Gherkins

Garlic, peeled and halved

Increase volumes of salt and liquid in proportion depending on how many gherkins you want to pickle. Bring the liquid to boil with the salt. Pack the gherkins into a jar along with some fresh dill leaves and a few halved cloves of garlic. Add the hot liquid and seal. Leave for at least a week.

Sichuan Peanuts

This one is my attempt at one of the dishes at the Snazz Sichuan restaurant near Euston in London. It's my favourite Sichuan restaurant, not that there are many serious contenders outside of China. I have been trying several different methods for recreating this dish and this is the best. I dislike recipes which include branded ingredients, but I can't avoid it here. Sorry.

Groundnut oil for deep frying
A couple of large handfulls of raw peanuts
4 Spring Onions, Finely sliced
1 Heaped Tbsp Hot Diced Radish
Salt
3 Sichuan Chillies
1/2 Star Anise
1 Tsp Sichuan Peppercorns

Bash the chillies, star anise and peppercorns in a mortar until they are powdered.

Heat the oil and fry the peanuts at 100-130C for 20 minutes. Drain. Mix the peanuts with the spring onions, radish and salt to taste. Add as much of the powdered spices as you can handle.

Delicious