Amoyzing Meals : Giving An Asian Twist To A British Dish

I am always on the look out for ways to make meal times a little more exciting and a bit different to the norm, but with two boys who are not very good at trying new foods and tastes, this is not always easy as you can imagine. However, I was recently asked by Amoy if I would be interested in a challenge asking me to cook my normal type of meals, but give them an Amoy twist. Therefore, adding an Asian spin on those classic British meals that we enjoy eating.

I tried my hand at recreating 2 Sunday roast dinners recently, a  roast chicken and a roasted gammon as I thought that a roast dinner on a Sunday was very much a British classic way of eating together as a family at the weekend. Therefore, I made Sticky Honey and Soy Glazed Ham served with a sticky vegetable egg fried rice and a Black Bean Glazed Roast Chicken served alongside, honey and soy glazed roasted baby new potatoes and carrots with stir fried black bean vegetables.

For the gammon, I cheated a little and bought a ready to roast joint which came with a sachet of honey. So I emptied the honey into a bowl and added some dashes of Amoy dark soy sauce and some garlic and giner purees. I cooked the gammon for 3/4 of the time stated on the pack and then I removed from the over to cover with my glaze, and returned for the remaining allotted time. While the gammon is roasting, I boiled some rice and once cooked, rinsed with cold water and in a bowl seperate the grains with a fork. Once the gammon is cooked and being left to stand before carving, I added some sesame oil to a wok along with some more garlic and ginger and chucked in whatever veg I had to hand. I used spring onions, mixed peppers, sugar snap peas, baby corn and some blanched carrots and . After a few minutes, I added the rice and mixed through, and then I added an egg and scrambled it into the rice and veggies. Then I added a few dashes of soy sauce, and the glaze from the ham for extra flavour

Simply carve the ham and serve alongside the sticky egg fried vegetable rice.

For the Black Bean Glazed Roast Chicken, I simply rubbed an Amoy sachet of black bean sauce all over my chicken along with a glug of sesame oil, made slits in the thighs and wings and then roasted in the oven for the hour and a half stated on the packaging.

To make the honey and soy glazed potatoes and carrots, simply par boil the potatoes and carrots, drain and then in a bowl mix some olive oil, garlic and ginger purees, honey and soy sauce and tip in the potatoes and carrots and mix well to coat them in the sticky sauce. Then about 30 minutes before the chicken is ready, place in a roasting dish in the oven to cook for approx 40 minutes. To make the stir fried vegetables, I simply stir fried some blanched carrots, broccoli and fine green beans, peppers and onions and added another sachet of the Amoy black bean sauce.

Simply serve and enjoy.

Both dishes were really tasty and even my normally fussy boys enjoyed the meat especially.  The sticky rice and stir fried vegetables were not as popular, but they did at least eat some! These Amoyzing meals made a lovely change to how I would normally serve my roast dinners!

For more Amoyzing ideas and meal inspirations make sure you check out these Meals in a Minute created by TV chef Ching He Huang who has devised 12 new and exciting recipes for Amoy ideal for busy people who want to cook tasty and authentic Asian meals without the fuss. You can see her videos here

I was sent some Amoy products and a voucher to pay for the ingredients used in this post.