Recipes Using Star Anise

Beef ribs with barbecue sauce, baked
potato and chive soured cream

INGREDIENTS

For poaching

For the bbq 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.

Healthy plum
crumble

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

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.

Chicken stir-fried
with pak choi

INGREDIENTS

METHOD

  1. In a large frying pan or wok, heat the groundnut oil over a medium high heat.
  2. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.
  3. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.
  4. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.
  5. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately.

Blueberry and buttermilk
panna cotta

INGREDIENTS

For the panna cotta

For the blueberry sauce

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.

Spicy pork, rice
and greens

INGREDIENTS

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.

Quick chicken stew
with vegetables

INGREDIENTS

METHOD

  1. Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes.
  2. Meanwhile, pour the stock into a saucepan and bring to the boil.
  3. Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes.
  4. Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls.

Slow cooker
chicken curry

INGREDIENTS

For the curry paste

For the curry

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.

Golden spiced
turmeric milk

INGREDIENTS

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.

Spiced pear tarte tatin with
soured ice cream

INGREDIENTS

For the tarte tatin

For the ice cream

METHOD

  1. To make the ice cream, beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook, stirring all the time, for 8–10 minutes, or until the mixture has thickened, taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod, then pour the mixture into an ice-cream maker and churn until frozen.
  2. Preheat the oven to 200C/180C Fan/Gas 6.
  3. To make the tarte tatin, press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds, ground cloves and black pepper. Lay the pears on top, cut side-up.
  4. Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape.
  5. Place the pan over a medium heat for 6–8 minutes, or until the juices are lightly golden, shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes, or until the pastry is golden.
  6. Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry, folded tea towel to hold it, and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream.

Vegan tofu
katsu curry

INGREDIENTS

For the sauce

For the tofu

To serve

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.

Stilton and butternut squash
quiche with roast sprouts

INGREDIENTS

For the quiche

For the Brussels sprouts and pomelo

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.

Fish
soup

INGREDIENTS

For the soup

  • 3 x whole white fish (such as bream, John Dory or snapper), gutted
  • large handful prawns in the shell
  • large handful mussels in the shell
  • 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
  • 1 tbsp chopped flatleaf parsley
  • drizzle of olive oil

For the fish stock

METHOD

  1. Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later.
  2. To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil.
  3. Add the fish trimmings and fry for 5-10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate.
  4. Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened.
  5. Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.
  6. Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan – taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper.
  7. For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6-8 minutes, or until the potatoes are nearly cooked.
  8. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don’t close when tapped, or have broken shells.
  9. Add the prawns, mussels and white fish to the saucepan and simmer for 2-3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper.
  10. To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.

Print Friendly, PDF & Email

Are you ready to refine your lifestyle