Star Anise Sauce Recipes

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
• Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes.
• For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service.
• Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service.
• For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
• Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
• To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
• Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.

Steps:

• In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
• Reduce heat& simmer about 5 minutes.
• Check for seasoning.
• Bring to a boil again.
• Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
• Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.

Steps:

• In a small saucepan combine the sugar, water, port star anixe and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve sugar.
• Add the cranberries and simmer, uncovered about 8-10 minutes.
• Stir occasionally until most of the cranberries have burst.
• Remove from heat, let cool slightly and stir in the lemon zest and juice and a pinch of salt.
• Serve chilled or room temperature.
• Remove the cinnamon stick and star anise just before serving.

Steps:

• in a saucepan bring port, water, sugar, salt, and star anise to a boil, immediately remove from heat, cover, and let it stand for 20 minutes to infuse the flavors.
• return the liquid to a boil, add cranberries, return to boil, lower heat to simmer.
• cook for 8-10 minutes until cranberries pop and sauce thickens.
• remove star anise and stir in orange zest.
• cool.

Steps:

• Place the tofu blocks between paper towels and press gently to remove excess liquid.
• In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
• Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
• Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

Steps:

• In a small skillet over medium-low heat, toast fennel seeds until fragrant, 1 to 2 minutes. Transfer fennel and star anise to a spice grinder and grind well.
• In a large bowl, combine all ingredients. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately.
• Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.

Steps:

• Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.
• Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.
• To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

Steps:

• Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.