Recipes Using Star Anise

INGREDIENTS

For poaching

• 4 Jacob’s ladder beef ribs
• 1 onion, chopped
• 1 head of garlic, cut in half horizontally
• 1 tsp fennel seeds
• 2 star anise
• 4 baking potatoes
• a little oil
• sea salt and freshly ground black pepper
• 200ml/7fl oz double cream
• 1 lemon, juice only
• 3 tbsp chives, finely sliced

For the bbq sauce

• • 25g/1oz butter, plus extra to serve
  • 1 onion, roughly chopped
  • 1 garlic clove, crushed
  • 2 red chillies, finely sliced
  • 1 tsp fennel seeds, crushed
  • 2 star anise
  • 150g/5½oz light muscovado sugar
  • 300g/10½oz tomato ketchup
  • 150g/5½oz chipotle chilli ketchup
  • 150ml/5fl oz dark soy sauce

METHOD

1. Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise.
2. Bring to a boil, then reduce the heat and simmer very gently for three hours, or until the meat is tender, skimming any scum off occasionally.
3. Preheat the oven to 200C/400F/Gas 6.
4. Rub the baking potatoes with a little oil. Create four small piles of sea salt in a baking tray then place the potatoes on top. Bake for 1-1½ hours, or until tender.
5. Meanwhile, make the bbq sauce. Heat a sauté pan until hot and add the butter, onions and garlic and fry for 4-5 minutes, or until softened.
6. Add the chillies, fennel seeds, star anise and sugar. Cook for a further 3-4 minutes until the sugar has dissolved.
7. Add the ketchups and soy sauce and bring to the boil. Reduce the heat and simmer for five minutes, or until thickened.
8. Remove from the heat and cool slightly before placing in a blender. Pulse to form a smooth purée.
9. Dip the ribs into the sauce then place into a roasting tray and spoon some more sauce over the top. Place in the oven with the potatoes for 15-20 minutes until sticky.
10. While the ribs cook, put the double cream, lemon juice, chives and a pinch of salt into a large bowl and whisk until thickened.
11. Serve the ribs with the jacket potato topped with a dollop of butter and soured cream.

INGREDIENTS

For the topping

• 200g/7oz jumbo rolled oats
• 2 tbsp runny honey
• pinch salt
• 2 tsp oil (such as sunflower, corn, rapeseed or light olive oil)
• ½ tsp ground cinnamon

For the filling

• 1kg/2lb 4oz ripe plums, halved and stoned (if desired although not essential)
• 50g/1¾oz golden caster sugar
• 2 star anise
• 1 medium orange, zest and juice

METHOD

1. Preheat the oven to 200C/400F/Gas 6. Combine all the ingredients for the topping in a large bowl then spread in an even layer over a non-stick baking sheet. Bake for 15-20 minutes, or until crisp and golden-brown, shaking and stirring the mixture occasionally to ensure even cooking. Remove from the oven and set aside to cool.
2. Meanwhile, combine the filling ingredients in a large casserole or heavy based pan with a lid. Cook over a high heat for 3-4 minutes until the sugar has dissolved. Reduce the heat, cover and simmer for about seven minutes, or until the plums are softened but still retain their shape. Remove the star anise and discard.
3. Divide the cooked plums between warmed serving bowls, spoon the granola topping over and serve.

INGREDIENTS

For the panna cotta

• 300ml/10fl oz double cream
• 70g/2½oz caster sugar
• 1 tsp vanilla extract
• 2½ sheets gelatine, soaked in a bowl of cold water (or use a vegetarian alternative)
• 300ml/10fl oz buttermilk
• 90g/3¼oz blueberries

For the blueberry sauce

• • • 100g/3½oz caster sugar
    • 1 star anise
    • 100g/3½oz blueberries

METHOD

1. Warm the cream, sugar and vanilla in a pan until the sugar has dissolved and the cream just comes to the boil.
2. Remove the pan from the heat. Squeeze the gelatine to remove any excess water. Add it to the pan and stir until dissolved. Add the buttermilk and mix well.
3. Divide the blueberries between five ramekins. Pour over the cream mixture to fill the moulds.
4. Place in the fridge to set – this will take at least four hours, or leave overnight.
5. For the blueberry sauce, put the sugar, 50ml/2fl oz of water and star anise into a pan. Bring to the boil so that the sugar dissolves and the syrup thickens slightly but doesn’t change colour.
6. Remove from the heat and add the blueberries. Leave to cool and the syrup will turn a deep red colour and the blueberries will soften.
7. To serve, run a knife around the panna cotta to loosen it. Tip out onto serving plates and pour over a little of the blueberry sauce.

INGREDIENTS

• 300g/10½oz basmati rice
• 3 tbsp hoisin sauce
• 2 garlic cloves, crushed
• 5cm/2in piece fresh root ginger, grated
• 1 red chilli, sliced
• 1 star anise
• 1 tbsp sun-dried tomato purée
• 300g/10½oz pork fillet, cut into thin strips
• low-calorie cooking spray
• 1 red onion, chopped
• 125g/4½oz cabbage or spring greens, finely chopped
• 1 carrot, thinly sliced
• toasted sesame seeds, to serve

METHOD

1. Place the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for around 10 minutes, or until the rice is soft. Drain and set aside.
2. Meanwhile, mix together the hoisin sauce, garlic, ginger, chilli, star anise and tomato purée. Toss the pork in the mixture, cover and set aside for up to 1 hour in the fridge.
3. Heat a wok over high heat and spray with oil. Remove the pork from the marinade (discard the remainder) and cook the meat in the wok for about 1 minute.
4. Stir in the onion, cabbage and carrot, then the rice. Toss and stir everything together over high heat for about 3 minutes, until the rice is hot.
5. Sprinkle with sesame seeds and serve.

INGREDIENTS

For the curry paste

• 2 onions, quartered
• 20g/¾oz fresh root ginger, peeled, coarsely grated
• 6 garlic cloves, peeled
• 2 tbsp medium curry powder
• 1 tsp dried chilli flakes
• 1 tsp ground turmeric
• 2 tbsp sunflower oil

For the curry

• • • • 8 chicken thighs, boned, skinned, halved
      • 1 cinnamon stick
      • 3 star anise
      • 500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks
      • 3 carrots, peeled, sliced into 1.5cm/½in rounds
      • 2 tbsp cornflour
      • 400ml tin coconut milk
      • 150g/5oz green beans, trimmed and cut in half
      • freshly ground black pepper

METHOD

1. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.
2. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
3. Season the chicken thighs on all sides with lots of pepper.
4. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown.
5. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.
6. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.
7. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans.
8. Serve the curry just as it is, or with small portions of steamed rice.

INGREDIENTS

• 250ml/9fl oz full-fat milk or non-dairy milk alternative
• ½ tsp ground turmeric or 1½ tsp freshly grated turmeric root
• ½ tsp finely grated fresh root ginger
• 1 star anise
• 2 tsp runny or Manuka honey
• ½ tsp ground cinnamon, plus extra for garnish (optional)

METHOD

1. Put all the ingredients in a small saucepan placed over a medium heat and bring to a boil, stirring often.
2. Reduce the heat to low and simmer gently for 5–6 minutes. Strain the spiced milk with a fine sieve into a heatproof glass.
3. Garnish the top with a little sieved cinnamon, if using, and serve immediately.

INGREDIENTS

For the sauce

• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 15g/½oz fresh root ginger, peeled and finely chopped
• 1 tsp medium curry powder
• ½ tsp ground turmeric
• ½ tsp ground star anise
• 15g/½oz plain flour
• 275ml/9½fl oz vegetable stock (made with ½ cube)
• 2 tsp tomato purée
• 1 tsp soft light brown sugar
• flaked sea salt and freshly ground black pepper

For the tofu

• 280g/10oz extra-firm tofu, well drained
• 2 tbsp cornflour
• 40g/1½oz panko breadcrumbs or dry white breadcrumbs
• 25g/1oz coconut yoghurt
• 6 tbsp sunflower or groundnut oil

To serve

• 1 spring onion, thinly sliced on the diagonal
• 1 tsp thin strips fresh root ginger
• freshly cooked rice

METHOD

1. To make the sauce, heat the oil in a saucepan and cook the onion for 5 minutes, or until softened and lightly browned. Add the ginger and garlic and fry for a few seconds more.
2. Add the curry powder, turmeric and star anise and season with salt and pepper. Cook for 1 minute. Sprinkle over the flour and stir well. Gradually add the stock, stirring constantly.
3. Add the tomato purée and sugar and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat and blend with a stick blender until smooth. (If you don’t have a stick blender, cool for a few minutes and blend in a food processor.)
4. Cut the tofu into six even slices. Spread the cornflour over a small plate and sprinkle the breadcrumbs over another plate. Dust one of the tofu slices lightly in cornflour, then brush with the yoghurt.
5. Turn the tofu in the breadcrumbs to coat on all sides, then transfer to a tray lined with baking paper. Repeat the process with the remaining tofu slices.
6. Pour the oil into a large frying pan and set over a medium heat. Using a palette knife, gently lower the tofu slices into the hot oil. Cook for 2–3 minutes on each side, or until the breadcrumbs are crisp and golden-brown. You may need to do this in batches. Drain the tofu on kitchen paper.
7. Meanwhile, warm the sauce, adding a little extra water if needed. Divide the rice between two shallow bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately.

INGREDIENTS

For the quiche

• 1 medium butternut squash, peeled, deseeded and cut into small cubes
• 1½ tbsp olive oil
• 250g/9oz best-quality shortcrust pastry
• plain flour, for dusting
• 200g/7oz Stilton, crumbled
• 70g/2½oz membrillo (quince paste), cut into 1cm/½in dice
• 3 free-range eggs
• 150ml/5fl oz double cream
• 150ml/5fl oz crème fraîche
• salt and freshly ground black pepper

For the Brussels sprouts and pomelo

• • 100g/3½oz caster sugar
  • 2 cinnamon sticks
  • 5 star anise
  • 3 tbsp lemon juice
  • 1 pomelo (approximately 900g/2lb)
  • 600g/1lb 5oz Brussels sprouts, trimmed
  • 250g/9oz shallots
  • 5 tbsp olive oil
  • 2 tbsp chopped coriander leaves
  • salt and freshly ground black pepper

METHOD

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool.
3. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.
4. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4.
5. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over.
6. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature.
7. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool.
8. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices.
9. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool.
10. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup.
11. Slice the quiche and serve alongside the Brussels sprouts.