Ginger and Honey Pork หมูอบน้ำผึ้ง.

Ginger and Honey Pork หมูอบน้ำผึ้ง.

This is one of my younger daughter's favourite dinners. She has a sweet tooth a bit like her mummy. She would only have a couple of pork pieces but will instead ask for the sweet sauce to mix through her rice. I normally add a couple of tablespoons of water to create the extra sauce. Serve this super easy and fuss free sweet pork along side some fiery dishes with rice.

In a deep oven tray, put in

-500g pork fillet, with

-2 clove crushed garlic,

-3cm sliced ginger,

-3tbsp honey,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tbsp water,

-2tsp sesame oil,

-salt/pepper.

Mix well to combine. Leave to marinade for 30 minutes.

Oven 210c fan forced.

Bake 35 minutes.

Leave to rest for 5-10 minutes before serving.

Canned Fish Curry แกงปลากระป๋อง.

Canned Fish Curry.

When disasters strike, people in Thailand will get given instant noodles, canned fish and water as rations. Instant noodles and canned fish have become synonymous with low paid labourers, students and those living outside Thailand. Thai people are great cooks and resourceful. I really believe that being able to cook is in our genes (especially those at the lower reaches of society, those at the top tend to have housekeeper/cook) and will almost always make beautiful food out of the most undesirable products. This dish is exactly that, the curry is cheap, delicious and wonderfully aromatic and, with the added rice noddles, most importantly filling (although I can't claim my curry to be economical as the imported herbs and spices are rather expensive).

Serves 2.

In a large bowl, add

-100g rice noodles, add

-hot water.

Leave to soak.

In a large saucepan, put in

-300ml water or chicken stock, add

-1 stalk bruised lemongrass,

-3-4 lime leaves,

-a small bunch coriander,

-4-5 sliced chillies,

-3-4 sliced shallots,

Bring up to the boil and leave to simmer for 5-10 minutes to infuse the flavours, add

-400g canned pilchards, add

-50g sliced sugar snap peas.

 

Drain the noodles and add to the curry.

Stir gently to combine.

Leave to simmer until noodles are cooked through.

To taste:

Fish sauce.

Serve with rice and a Thai omelette.

Red Prawn Curry Fried Rice ข้าวผัดแกงเผ็ด.

Red Prawn Curry Fried Rice.

A modern dish combining two very famous Thai dishes into a delicious and complete dinner that doesn't require much work. All the delicious comforting flavours of a Thai curry that you can eat in front of the telly.

In a large wok, stir fry

-1 carrot, cut into chunks,

-1 onion, finely chopped,

-pinch of salt.

Cook, stirring until the vegetables have softened, add

-1 1/2 tbsp Thai red curry paste,

Stir to combine, add

-100g raw prawns,

Cook, stirring until the prawns are almost cooked through, add

-500g cooked rice,

-1tbsp soy sauce.

Cook, stirring to coat the rice in the curry paste, add

-150g cooked frozen peas and sweet corn.

Taste and adjust the seasoning.

Serve with a fried egg (spicy Thai dishes are normally served with egg of some kind to balance the spiciness).

Roses Are Red.

Roses Are Red.

Strawberries are red.

Mixed berries are blue.

I am admiring my tart. 

What about you?

Equipment.

15x33cm loose bottomed tart tin.

     Biscuit base.

In a food processor, put in,

-300g biscuits, pulse to fine crumbs, add

-120g melted butter.

Spoon the biscuit mixture into the prepared tin, press firmly to cover the sides and base.

Refrigerate until needed.

In a saucepan, put in

-150g milk chocolate,

-300g dark chocolate,

-100g butter,

Cook, stirring on low heat until the chocolate has melted.

Pour into the tart case and refrigerate to set the chocolate.

     Fruit Topping.

In a saucepan, put in 

-300g mixed berries,

-2tbsp water mixed with 1 1/2 tsp arrowroot,

-4tbsp caster sugar,

Cook, stirring on low heat until the fruits have softened. Leave to cool.

Once cooled, pour over the chocolate mixture.

Refrigerate for 2 hours.

Kung Pao Chicken.

Kung Pao Chicken.

Make this popular Chinese takeaway dish at home. It's spicy, sweet and sour and is probably a lot healthier than the takeaway version. A perfect dish to celebrate spring, to boost your energy and to give you courage to face the 2 week school holiday 🙈.

      The marinade.

In a large bowl, put in

-1tbsp cornflour,

-2tbsp soy sauce,

-2tbsp Shaoxing rice wine (use sherry if you don't have any),

-1tbsp honey,

-1tbsp balsamic vinegar,

-1tsp sesame oil.

-600g free range chicken breast, sliced.

Mix well to combine. Refrigerate for 30 minutes or so.

     The Vegetables.

-3cm ginger, slice into matchsticks,

-2 cloves garlic,

-1 onion, cut into chunks,

-1/2 carrots, cut into chunks,

-1/2 pepper sliced.

-3 sliced chillies,

-3 sliced spring onions,

-2tbsp peanuts,

-5 dried chillies.

      Sauce.

In a bowl, add

-1tsp cornflour,

-2tbsp oyster sauce,

-1tbsp soy sauce,

-1tsp sesame oil,

-2tsp caster sugar,

-2tbsp balsamic vinegar,

-pinch of salt/plenty of black pepper.

Mix well and leave aside.

In a large wok, on medium heat, dry fry

-peanuts, 

-dry chillies, until the nuts are golden brown.

Spoon into a bowl. Leave aside.

Turn the heat up high,

Add

-chicken.

Cook stirring until almost cooked through.

Spoon into a dish and leave aside

Add

-oil, with

-garlic, 

-onions,

-ginger.

Stir fry until the vegetables have softened, add

-carrots,

-pepper,

-chillies.

Cook, stirring until the vegetables have softened, add

-chicken,

-sauce.

Stir fry on high heat until the chicken is cooked through, add

-spring onions,

-dried chillies,

-peanuts.

Stir to combine,

Taste and adjust the seasoning. It should be spicy, sweet and sour.

Note: this dish is probably the most delicious dish I've ever cooked.

Spicy Mango Salad Platter ตำถาด.

Spicy Mango Salad Platter.

This is probably our version of an afternoon tea, although green papaya will be used instead of mango. Most Thai people snack around the clock. My western family is still fascinated by how much Thai people eat. My little sister is very slim and my father in law is still amazed 'where does she put it all?' My Thai family doesn't consider a meal 'a meal' unless rice is eaten with that particular meal. It's fair to say that this mentality is shared by most Thais. I am not lucky enough to be able to snack around the clock so this is a meal to me.

In a large pestle and mortar, put in

-6 red chillies,

-3 cloves garlic,

-6 anchovy fillets.

Pound to combine, add

-1 tomato, thickly sliced,

-juice of 1 lime,

-1tbsp fish sauce,

-1 large sliced mango.

Pound gently to mix the the ingredients.

Taste and adjust the seasoning.

Serve with (I will give you a list but basically whatever you fancy)

-grilled meat/seafood,

-boiled eggs,

-omelette,

-pork cracking,

-rice noodles,

-nuts,

-vegetables.

Apricot and Chorizo Stuffed Pork Fillet.

Apricot and Chorizo Stuffed Pork fillet.

This recipe came to me by accident through rummaging in the cupboard. I had planned to make pork schnitzel but was short of time plus, after deep frying 30 doughnuts yesterday, I didn't fancy frying today. I found some dried apricots and decided to stuff my pork and the bacon needed to be used.

On a large piece of foil, arrange,

-8 rashers of bacon, slightly overlapping.

Cut 500g pork fillet, lengthways.

Season with plenty of black pepper (not too much salt)

Open the fillet and place it on the bacon.

Add 80g chopped dried apricots.

Top with 30g sliced chorizo.

Fold the fillet over to loosely seal the filling.

Use the foil to help roll into a tight sausage.

Refrigerate for 10 minutes while you wait for the oven to heat.

Oven 200c fan forced.

Bake 35 minutes.

Leave to rest for 5 minutes before slicing.

I served mine with some vegetarian lasagne.

The Three Little Pigs.

The Three Little Pigs.

Once upon a time there were three little pigs. The first little pig built his house out of straw. The second little pig built himself a house of sticks. The third little pig built his house out of (red) bricks.

Equipment:

23x33cm loose bottomed tart tin.

    Biscuit base.

In a food processor, put in,

-300g biscuits, pulse to fine crumbs, add

-120g melted butter.

Spoon the biscuit mixture into the prepared tin, press firmly to cover the sides and base.

Refrigerate until needed.

      Raspberry Sauce.

In a saucepan, put in 

-150g frozen raspberries, 

-2tbsp water mixed with 1/2tsp arrowroot,

-1tbsp caster sugar,

Cook, stirring on low heat until the fruits have broken down. Pass through a sieve and leave aside to cool.

In a small saucepan, melt

-150g dark chocolate.

Cook, stirring on low heat until the chocolate has melted. Leave aside.

     For the cream filling.

Use an electric mixer, beat

-1.2 litres double cream,

-6tbsp icing sugar,

-2tsp vanilla bean paste.

Beat together until the cream just holds its shape.

Divide into 3 portions.

Add raspberry sauce to the 1st bowl (leave a couple of tablespoons for later)

Add melted chocolate to the 2nd bowl.

To assemble.

Spoon on the plain cream filling. Grate over zest of 2 lemons.

Spoon on the chocolate filling. Grate over some dark chocolate.

Spoon the raspberry cream. Drizzle over reserved raspberry cream.

Rainbow Lasagne.

Rainbow Lasagne.

I've decided not to go shopping this week and cook with I have already got at home.

This vegetarian lasagne is made with ingredients that I happened to have in my fridge, freezer or pantry.

In a large wok, fry

-2 cloves of garlic, with

-1 sliced onions,

-2 stalks celery, cut into chunks,

-2 carrots, cut into chunks,

-salt/pepper.

Cook, stirring until the vegetables have softened, add

-300g sliced mushrooms,

-400g frozen peas,

-400g broccoli,

-300g chopped red cabbage.

Stir well to combine, add

-2x400g tinned tomatoes,

-3tbsp soy sauce,

-2tbsp chopped parsley.

Leave to simmer and get on with the next bit.

     White Sauce.

In a large saucepan, add

-50g butter, with

-2 chopped shallots.

Cook, stirring until the shallots have softened, add

-3tbsp plain flour,

-2tsp cornflour.

Stir to combine, whisk in

-milk (you need 800ml in total).

Leave to simmer, stirring occasionally until thickened.

To assemble.

In a large deep oven dish.

Spoon on 1/3 of vegetable mixture.

Add 4 lasagne sheets (you will need 12 in total)

Spoon on 1/4 white sauce.

Spoon on vegetable mixture.

Repeat until you end up with the white sauce on the last layer.

Top with 

-100g Brie 

-170g grated cheese.

Bake in 180c fan forced oven for around 35-45 minutes or until golden brown.

The Goose That Laid the Golden Eggs.

Aesop's Fable: The Goose That Laid the Golden Eggs.

There once was a man who had a magical goose that laid golden eggs. Each day the goose would lay one golden egg. One egg a day was not enough for the greedy man. He killed the goose, thinking that he would get all his gold at once but there was no gold inside the goose.

    For the mini doughnuts.

In a saucepan, put in

-50g butter, with

-125ml milk.

Cook on low heat until the butter has melted.

Leave to cool for 10-15 minutes.

Dry ingredients.

In a large bowl, put in

-380g plain flour, with

-25g caster sugar,

-1 1/2 tsp dried yeast,

-pinch of salt.

Mix well to combine.

When the hot milk has cooled down, add it to the dry ingredients.

Add 2 whisked eggs.

Bring together with your hands.

Tip on to a floured surface.

Knead for around 5-10 minutes or until elastic and smooth.

Place in a greased bowl and put in a warm place for 2 hours.

When ready roll out with a rolling pin to 1cm in thickness. 

Use a 5cm cookie cutter to stamp out 30 rounds.

Leave to rest on floured surface for 15 minutes.

Deep fry in batches in 500ml vegetable oil.

Drain well.

      Orange Icing.

In a large bowl, put in

-400g icing sugar, add

-juice of around 2 oranges (you may not need all the juice, the sugar mixture shouldn't be too runny).

Dip warm doughnuts in the orange icing and leave aside.

Spoon the rest into a piping bag fitted with a small round piping tip.

      For the cake.

Equipment:

30x17cm cake tin.

   or

23cm springform cake tin, lined with baking paper.

In a large saucepan, add

-3 washed oranges, with

-1 litre water.

Bring it up to the boil and cook for 30 minutes.

Leave to cool.

Once cooled enough to handle.

Cut the oranges into segments.

Discard any pips.

Process into a pulp in the food processor.

Use an electric mixer, beat

-250g butter, at room temperature, with

-300g caster sugar,

-150g self raising flour,

-150g ground almonds,

-2tsp baking powder,

-4 eggs,

-pinch of salt.

Beat to combine the ingredients, stir through 

-orange pulps.

Oven 180c fan forced.

Spoon into the prepared tin.

Bake 30-35 minutes, skewer should come out clean.

Leave to cool in the cooking tin.

Once the cake is cooled.

Pipe the orange icing on the cake and the doughnuts.

Steak with Roast Potatoes and Mustard Sauce.

Steak with Roast Potatoes and Mustard Sauce.

Spending quality alone time with my two favourite people. For our girlie supper we've gone butch with this steak dinner, although I was the only one having the mustard sauce.

For the mustard sauce (2 servings)

In a frying pan, fry

-2 chopped shallots.

Cook, stirring until the shallots have softened, add

-3tbsp double cream, 

-1tbsp whole grain mustard,

-juice of 1/2 lemon,

-salt/pepper.

Cook, stirring on low heat for a couple of minutes.

Serve with the steak.

Salmon and Crab Fishcake with Chorizo Beans.

Salmon and Crab Fishcake with Chorizo Beans.

A delicious and economical lunch or dinner.

Serves 4.

In a large bowl, add

-650g mashed potatoes, with

-2 finely sliced shallots,

-2tbsp chopped parsley,

-2x43g tinned dressed crab,

-125g tinned salmon,

-salt/pepper.

Mix well to combine.

Divide into 4 equal portions.

Shape into a round disc, about 3cm in thickness.

Refrigerate for 20 minutes.

       Chorizo Beans.

In a large frying pan, fry

-1 sliced onions, with

-30g sliced chorizo.

Cook stirring until the onions have softened, add

-2x400g tinned Cannellini beans, drained,

-2tbsp chopped parsley,

-salt/pepper.

Cook stirring for about 15 minutes or until the liquid has evaporated and the beans are slightly caramelised.

Bake the fish cakes in 210c fan forced oven for 20-25 minutes or until golden brown.

Serve the fish cakes on the chorizo beans.

Top with a fried egg (optional)

Princess and the Pea.

The Princess and the Pea.

One of my daughters asked 'how can you feel one tiny pea through all those mattresses?' I said even if you did would you tell your kind hostess that you tossed and turned all night? I think the question was lost on her 😄.

      For the cream slice.

Cut 2x250g puff pastry in 1/2 lengthways.

Put on a 2 baking trays lined with baking paper.

Cover each baking tray with another piece of baking paper.

Place a baking tray over the baking paper (this is to stop the puff pastry puffing up)

Bake in 210c oven for 35-45 minutes until cooked through and golden brown.

Leave to cool completely.

     For the cream filling.

Use an electric mixer, beat

-250g mascarpone cheese with 

-600ml double cream,

-3tbsp icing sugar.

Beat together until the cream just holds its shape. 

Stir through 5tbsp pineapple curd.

Refrigerate until needed.

(Pineapple curd recipe can be found in another CCC recipe titled 'the magic porridge pot).

        Macarons.

Equipment:

4 oven trays lined with baking paper.

A piping bag fitted with 1.5cm round piping tip.

Preparation.

Sift,

-ground almonds. You need to end up with 160g. Macarons are exceptionally unforgiving so you have to be very precise.

Sift

-icing sugar. You need to end up with 160g.

Put the 2 ingredients into a large bowl and stir well to combine. Leave aside.

Use an electric mixer, beat

-4 egg whites, they need to be at room temperature.

Beat until soft peaks form, gradually add

-170g caster sugar.

Continue to beat until the egg white is at stiff peaks. 

Add

-green food colouring 

Add icing sugar mixture.

Stir to combine.

This is where I normally go wrong. Don't over mix. It's done when you lift up your spatula and the mixture falls easily and is the shape of the letter V.

Pipe 46 Macarons, 3-4cm apart.

Bang the trays on the work surface a few times to get rid of peaks.

Leave to sit in a cool room for 30 minutes before baking.

Bake in 150c fan forced oven 15 minutes.

Leave to cool completely on the baking trays.

To Assemble.

Sandwich the Macarons with the pineapple cream.

Place the first layer of puff pastry on a serving platter.

Spoon on pineapple cream.

Spoon on some pineapple curd.

Top with the second layer of puff pastry.

Repeat until all the layers are used.

(Never Mind) 5 A Day Bake.

(Never Mind) 5 A Day Bake.

My latest vegetarian recipe contains 7 different types of herbs and vegetables. I had it for lunch with my father in law, who doesn't eat broccoli, he ate this bake and ENJOYED it. I loved it too. It's nutritious and delicious.

In a large frying pan, fry

-300g chopped leeks, with

-300g sliced mushrooms,

-2 cloves chopped garlic,

-salt/pepper.

Cook, stirring until the leeks and mushrooms are cooked through and caramelised. Add,

-400g spinach.

Stir through until wilted.

Drain well through a sieve.

In a large non stick oven dish (please don't line your baking tray, you may not achieve the lovely, smoky and crispy bottom), put in

-500g blanched broccoli, roughly chopped,

-500g cooked frozen peas,

-the cooked vegetables,

-2tbsp chopped parsley,

-70g breadcrumbs,

-3 whisked eggs,

-salt/pepper,

-a good grating of nutmeg,

Stir well to combine.

Spread evenly on the base of the tray.

Sprinkle over 100g grated cheese.

Bake in 200c fan forced oven for 30 minutes or until the cheese has melted and golden brown.

Chinese Five Spice Stewed Pork Leg.

Chinese Five Spice Stewed Pork Leg ข้าวขาหมู.

Serves 6.

One of Thailand's most popular street food dishes although it originated in China. This is a revised version of my old recipe. When I make Indian curries I will always dry roast my spices so I thought I would try making this Chinese/Thai dish with the same method. There's a definite smokiness in the taste. I can't tell you how beautiful the kitchen smells.

In a large frying pan, dry roast.

-4 star anise,with

-5 cardamom pods,

-2 Cassia barks or cinnamon sticks,

-5 cloves,

-1 tsp peppercorns,

-1tbsp Chinese Five Spice powder,

-3cm sliced ginger,

-4-5 cloves garlic,

-coriander stalks, about 20 or so.

Stir fry on low until fragrant.

Spoon into a dish and leave aside.

Put the pan back on high heat, brown

-1.2kg pork leg(seasoned with salt) on all side.

In a large stock pot,

-3.5 litres water,

-7-8 dry shiitake mushrooms,

-2tbsp dark soy sauce,

-3tbsp light soy sauce,

-1tbsp sea salt.

-1 pork stock cube,

-1tsp five spice powder,

Leave to come to the boil. Add

-dry roasted herbs and spices, 

-pork.

Leave to simmer on low heat for around 4 hours. The meat should be flaking when done.

In a large saucepan, boil

-6 eggs.

Peel and add to the stock pot.

After 2 hours, add

-2tbsp Palm sugar (or brown sugar).

Spicy Sauce.

In a food processor, pulse

-20 chillies (adjust according to your taste)

Tip into a bowl, add

-7tbsp White vinegar,

-1tbsp salt.

Stir and leave aside.

Serve with rice and vegetables.

The Magic Porridge Pot.

The Magic Porridge Pot.

For this fairy tale, the melting moments seem to be the perfect candidates to represent the overflowing porridge. Melting moments are easy and very forgiving, they are great for weekend baking with the girls. I've also made pineapple fritters to portray the out of control porridge because they turned out well the last time I made them. This time I find the pineapple too sharp (I used fresh pineapples).But I am proud of my newest recipe, the pineapple curd. 

     For the melting moments.

Use an electric mixer, beat

-250g softened butter, with

-230g plain flour,

-100g icing sugar,

-100g rice flour (I got mine from an Oriental Supermarket. I think cornflour should be a good substitute),

-2tbsp milk.

Beat well to combine the ingredients. If you feel the mixture is too dry, add a little more milk.

Roll 40 tablespoonfuls of mixture into balls.

Place on baking trays lined with baking paper, around 2cm apart (these won't expand).

Use the back of a fork to flatten the balls to around 1.5cm in thickness.

Bake in 160c fan forced oven for around 18 minutes.

Cool completely on baking trays.

Sandwich with pineapple curd mixture.

       Pineapple Curd.

In a food processor put in,

-450g fresh pineapple chunks (I chopped these into 2-3cm chunks).

Process into a pulp.

In a heatproof bowl, put in,

-4 egg yolks+ 1 egg, whisk well.

In a heatproof bowl, put in,

-100g butter, with,

-juice of 1 lemons,

-pineapple pulp,

-200g caster sugar,

Place on a pan of simmering water, cook stirring until the butter and sugar have melted.

Add

-1/2 cup of hot syrup to 

-egg yolks.

You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Pour the mixture into a saucepan, cook, stirring, until the sauce has thickened, around 10 minutes. Leave to cool.

    For the cream mixture.

Use an electric mixer, beat

-200ml double cream, with 

-1tbsp icing sugar,

Beat until the cream just holds its shape.

Stir through 4tbsp pineapple curd.

      For the fritters.

In a large bowl, put in

-200g plain flour,

-2tsp baking powder,

-80g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Mix well to combine, add

-200ml milk,

-2 whisked eggs.

Whisk well to combine.

Add 300g fresh pineapple (2cm chunks). Stir to combine.

In a large saucepan or wok, on medium-low heat,

Add 300ml vegetable oil.

Drop a small amount of batter in to test the oil temperature. If the oil is ready the batter will instantly puff up.

Fry tablespoonfuls of batter in batches.

Drain well.

       Caramel Sauce.

In a small saucepan, put in

-80g butter,

-5tbsp soft brown sugar,

-5tbsp golden syrup.

Cook, stirring on low heat until the butter and sugar have melted.

Carry on cooking for another minute or so until the caramel turns golden brown.

Drizzle over the fritters.

Hot and Sour Chicken ต้มแซบไก่บ้าน

Hot and Sour Chicken Soup ต้มแซบไก่บ้าน.

This medicinal, hot and spicy soup is what I crave when I don't feel well. There are so many different varieties of herbs and vegetables in it that it's bound to make you feel better. It's called a soup but eaten as a curry, so serve with some steaming hot rice and get better.

In a large stock pot, add 

-2 litres pork stock (I happened to have some but water or chicken stock is fine)

-6cm sliced galangal, with

-6 sliced chillies,

-1 large sliced onions,

-3 cloves crushed garlic,

-a small bunch coriander,

-1 stalk bruised lemongrass,

-4-5 kaffir lime leaves,

-3 tomatoes, thickly sliced,

-1tsp tamarind purée.

-1tsp salt.

Bring up to the boil.

(I used 4 free range chicken thigh fillets. I removed the skin and bones and thickly sliced the chicken).

Add

-chicken bones (this gives the soup added flavours, just discard them before serving)

Leave to simmer for 10 minutes, add

-chicken strips.

Leave to simmer for 30 minutes, add

-150g sliced mushrooms,

-2 sliced spring onions.

Leave to simmer until the mushrooms are cooked through. 

Taste and adjust the seasoning. You may need,

-fish sauce,

-lime juice,

-1tsp chilli oil (optional)

Sprinkle over some fresh coriander to serve.

Salt and Chilli Ribs.

Salt and Chilli Ribs.

The ribs are spicy, succulent and falling off the bone. They are easy to make and are probably a lot tastier than some take aways.

In a large stock pot, put in

-3 litres water (I put in more water than needed as the cooking liquid is kept as stock, put in 2 litres otherwise),

-800g pork ribs,

-2 celery stalks, cut into chunks,

-2 carrots cut, into chunks,

-1 large onion,

-2cm sliced ginger,

-4-5 sprigs coriander,

-2tsp salt,

-3tbsp soy sauce.

Leave to simmer for about 1 1/4 hours.

Oven 150c fan forced.

Use tongs to fish out the ribs and place them on a baking tray, add

-2tbsp oyster sauce,

-1tbsp soy sauce,

-2tsp sesame oil.

Mix well to combine.

Bake for 45-50 minutes, until the meat is flaking and coming off the bones.

As the ribs cook.

In a large wok, fry

-3 sliced spring onions, with

-2tbsp chopped ginger,

-2 cloves chopped garlic,

-3 sliced chillies,

Cook, stirring until the vegetables have softened, add

-1tsp cornflour.

Stir to combine, add

-cooked ribs,

-sea salt/ pepper.

Taste and adjust the seasoning.

Peter Pan.

Peter Pan.

This is my daughter's second birthday cake, this one is to celebrate with us and her best friend.

I've called it Peter Pan, the encased cake reminds me of the secret magical Neverland. The partially opened gate is to tell us that we (the grown ups) are not welcome and are only allowed a sneaky peek. I hope the photograhy shows that this is meant to be an aerial view of Neverland and it's what the Lost Boys would see when they fly home. Plus, I called the cake Peter Pan as I hope when we look at it we'll wish we'd never grown up.

Equipment:

2x20cm square cake tins.

Or

2x20cm springform cake tins.

For the cake.

Use an electric mixer, beat

-250g butter, at room temperature,

-300g self raising flour,

-300g caster sugar,

-2tsp baking powder,

-5 eggs,

-3tbsp milk,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients.

Spoon into the prepared tins.

Oven 180s fan forced.

Bake 25-30 minutes, skewer should come out clean.

Leave to cool completely in the cooking tins.

      For the cream filling.

Use an electric mixer, beat

-600ml double cream,

-3tbsp icing sugar,

-1tsp vanilla bean paste.

Beat together until the cream just holds its shape. Refrigerate until needed.

To assemble.

Place the first layer of cake on a serving plate.

Spoon on 100g raspberry jam. Spread evenly.

Place the second cake layer on top.

Encase the cake tower with the cream.

Press chocolate matchsticks on the sides of the cake.

Fill the centre with your choice of goodies.

Princess and the Frog.

Princess and the Frog.

I've decided to portray this fairy tale with a tart. The tart shell reminds me of the Frog's pond. The caramel is the golden ball the princess dropped and was recovered by the Frog. The Frog himself is the green pistachios. The tart is served with frozen vanilla mousse, to represent the cold reception the Frog received when he showed up for dinner.

Equipment:

25cm loose bottomed tart tin.

     Sweet Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5-10 more minutes. 

     Caramel Sauce.

In a large saucepan, put in 

-397g condensed milk,

-80g butter,

-100g soft brown sugar.

Cook, stirring on low heat until the sugar has melted. Turn the heat up high.

Cook,stirring until the mixture seems to come away from sides and bottom.

Turn off the heat, add

-200ml double cream. Stir well to combine.

Scatter 150g shelled pistachios on the base of the cooked tart shell.

Pour over the caramel sauce.

Bake 15 minutes.

Cool for at least 2 hours to firm up.

Serve cold.

      Vanilla Mousse.

Equipment:

2litre capacity loaf tin lined with cling film.

In large saucepan, put in,

-400ml water.

Bring it up to a gentle simmer.

 Use an electric mixer beat,

-3 eggs + 3 egg yolks, with

-180g caster sugar,

-1tsp vanilla bean paste.

Beat until light and frothy.

Transfer into a heatproof bowl.

Place on the pan of simmering water.

Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

Use an electric mixer, to beat

-600ml double cream.

-4tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape, stir through,

-slightly cooled egg mixture.

Spoon into the prepared tin. Freeze for 4 hours.

Spaghetti Meatballs.

Spaghetti Meatballs.

One of my daughters turned 9 today and she's asked for spaghetti and meatballs or cottage pie for dinner. I made her some cottage pie for yesterday's dinner and this for today's dinner.

Serves 6.

     For the meatballs.

In a large bowl,put in 

-1.2kg pork mince, with

-1tsp sea salt,

-2tbsp spy sauce,

-pepper.

Gently bring all the ingredients together.

Roll tablespoonfuls between the palms of your hands. Refrigerate until needed.

    For the tomato sauce.

In a large saucepan, fry

-1 chopped onion, with

-3 cloves garlic,

-2 stalks celery, cut into chunks,

-2 carrots, cut into chunks,

-salt/pepper.

Cook, stirring until the onions have softened, add

-2tbsp tomato purée,

-3x400g tinned plum tomatoes,

-400ml water,

-80g olives,

-2tbsp soy sauce,

-parsley,

-bay leaves.

Leave to simmer for around 45 minutes until the sauce has thickened.

Brown the meatballs on all sides. They don't need to be cooked through.

Add the meatballs to the tomato sauce.

Leave to simmer for around 10-15 minutes or until the meatballs are cooked through.

Little Red Riding Hood.

Little Red Riding Hood.

I've made this for my daughter's birthday. It was loved by both mums and children.

The wolf is portrayed by the chocolate cake, the strawberries represent Little Red Riding Hood. The Macarons are meant to be the flowers that Little Red stopped to pick. The muffins are to represent the cakes that were going to be Grandma's treat.

Equipment:

2x   30x15cm cake tins, or

2x20cm springform cakes tins, lined with baking paper.

In a saucepan, melt

-300ml double cream, with

-150g dark chocolate.

Cook, stirring on low heat until the chocolate has melted.

Leave aside.

       For the cake.

Use an electric mixer, beat

-250g butter, at room temperature, with

-400g caster sugar,

-400g self raising flour,

-2tsp baking powder,

-50g cocoa powder,

-5 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Stir through,

-melted chocolate.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 20-25 minutes. The skewer should not come out clean.

Leave to cool completely in the cooking tins.

        Cream Topping.

Use an electric mixer, beat

-900ml double cream, with

-250ml mascarpone cheese,

-4tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

       Buttermilk Blueberry Muffins.

Equipment:

Muffin tins lined with muffin cases.

Make 12.

    Dry ingredients.

In a large bowl, put in

-180g caster sugar,

-200g self raising flour,

-2tsp baking powder,

-pinch of salt.

Mix well to combine.

    Wet ingredients.

In a separate bowl, put in

-284ml buttermilk,

-3 eggs, 

-1tsp vanilla bean paste.

Whisk to combine.

Add the wet ingredients to the dry ingredients. Stir well to combine.

Gently stir through 150g blueberries.

Oven 180c fan forced. 

Spoon the muffin mixture into the prepared tins.

Bake 20-25 minutes, skewer should come out clean.

Cool on rack.

      Macarons.

Equipment:

2 oven trays lined with baking paper.

A piping bag fitted with 1.5cm round piping tip.

Preparation.

Sift,

-ground almonds. You need to end up with 160g. Macarons are exceptionally unforgiving so you have to be very precise.

Sift

-icing sugar. You need to end up with 160g.

Put the 2 ingredients into a large bowl and stir well to combine. Leave aside.

Use an electric mixer, beat

-4 egg whites, they need to be at room temperature.

Beat until soft peaks form, gradually add

-170g caster sugar.

Continue to beat until the egg white is at stiff peaks.

Add icing sugar mixture.

Stir to combine.

This is where I normally go wrong. Don't over mix. It's done when you lift up your spatula and the mixture falls easily and is the shape of the letter V.

Pipe 40 Macarons, 3-4cm apart.

Bang the trays on the work surface a few times to get rid of peaks.

Leave to sit in a cool room for 30 minutes before baking.

Bake in 150c fan forced oven 15 minutes.

Leave to cool completely on the baking trays.

      To Assemble.

Sandwich the Macarons with a tablespoon of cream mixture and thin slices of strawberries.

Sandwich the chocolate cake with half of the remaining cream and thin slices of strawberries.

Top with the remaining cream mixture.

Top with thin slices of strawberries  (you need roughly 800g in total).

Sprinkle over a handful of blueberries.

Spinach Wellington.

Spinach Wellington.

I have not done a vegetarian recipe in a while. I hope to make up for it with this easy, a complete meal, rather than a side dish, recipe. This is possibly my easiest recipe. There's barely any cooking involved. 

In a wok or a large frying pan, put in

-800g frozen spinach, with

-2 cloves chopped garlic.

Leave to simmer on low heat until the spinach has defrosted, add

-salt/pepper,

-1tbsp chopped parsley.

Stir together.

Drain well through a sieve.

Oven 210c fan forced.

Place 2x250g puff pastry on 2 baking trays lined with baking paper.

Imagine the pastry in thirds.

Place 1/2 spinach mixture on the centre third.

Brush the edges with a beaten egg.

Fold the other 2 thirds into the centre to seal the filling.

Press the ends to seal in the filling.

Turn the pastry upside down (so you end up with a smooth top).

Brush with the beaten egg.

Repeat with the other pastry.

Bake 25-30 minutes or until the pastry is cooked through and golden brown.

Buffalo Drumsticks.

Buffalo Drumsticks.

This is my take on the more famous Buffalo Wings. It's spicy, sweet and delicious. A perfect lunch treat with a fresh salad.

In a saucepan, put in

-50g hot sauce,

-50g tomato ketchup,

-30g butter,

-1tbsp golden syrup,

-1tbsp paprika,

-1tbsp cayenne pepper,

-1tsp black pepper,

-1tsp sea salt,

-1tbsp dried garlic,

-1tbsp onion granules,

Cook, stirring on low heat until the butter has melted.

Spoon into a heatproof bowl and leave to cool completely.

When the marinade has cooled, put in

-500g free range chicken drumsticks, score the flesh, add

-50g plain flour.

Coat the chicken in the marinade.

Refrigerate for at least an hour.

Deep fry or bake in 210c fan forced oven. I cooked mine in the AirFryer at 180c for 30 minutes.

Jerk Pulled Pork Sloppy Joe with Sesame Buns.

Jerk Pulled Pork Sloppy Joe with Sesame Buns.

This is probably totally wrong, traditional cooking method of jerk pork or chicken is barbecued or roasted. I was planning to have roast pork for dinner, but as I was preparing, I realised I didn't want another roast dinner. I came across some Allspice and decided on Jerk pork. At the same time a burger advert was on TV, and I wanted a burger, so I decided on a pulled pork recipe. I hope I am not going to be crucified by my Jamaican friends. Just in case you are curious, it tastes (as one of my friends likes to say) blooming marvellous.

In a large casserole pan, fry

-4 sliced medium onions, with

-4 cloves, chopped garlic,

-3 inch, finely, sliced ginger, 

-chopped chillies, (adjust to your own taste, I used 6 fiery Thai chillies), add

-plenty of sea salt / black pepper.

-2 tsp Allspice,

-1 tsp  ground cinnamon,

-herbs-bay leaves

           -thyme

           -Rosemary 

           -parsley.

Cook, stirring on low-medium heat until the onions have caramelised, then add

-1.2kg pork leg (because it was a roasting joint, I removed the skin and cooked that separately).

Coat the pork in the spices, add

-1/2 cup rum,

-2 tbsp soy sauce,

-juice and zest of 1 large lime,

-1 preserved lemon (optional).

-500ml chicken stock,

-500ml water.

Cover with a lid and leave to simmer for 2 1/2 hours or until the meat is flaking, add more liquid if you need to).

When the meat is flaking and falling apart, turn the heat up high to get rid of excess liquid(only if you have any left, I didn't).

Serve with burger buns and salsa.

    Salsa.

In a food processor, put in

-400g tinned tomatoes,

-3 cloves garlic,

-4 shallots,

-4 chillies (adjust according to your taste),

-a small bunch coriander,

-juice of 1 lime,

-1tsp salt,

-1tsp sugar,

Process to combine. 

Pour into a bowl.The  flavours improve the longer you leave it to sit.

            Sesame Buns.

Makes 10

Preparation.

-250ml lukewarm water.

-2tbsp caster sugar.

-150ml milk.

-1tbsp dried yeast.

Stir all the ingredients together and leave aside for 10 minutes.

-110g butter, melted, leave aside.

-1egg+1 egg yolk, whisked, leave aside.

In a large bowl, put in

-800g Strong white flour,

-2tsp salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked eggs.

Bring the mixture together with your hand to form a rough dough, it will be quite sticky.

On a floured surface knead the dough for around 5 minutes until it's elastic and smooth. Press your thumb on the dough and if it's ready it'll spring back.

Put in a greased bowl and leave it somewhere warm for 1 1/2hrs.

When ready gently knock back the dough and divide into 10 equal portions (around 140g each)

Shape each portion into a rough 8cm disc

Place the dough on to an oven tray lined baking paper, leave a 2cm gap between each dough. 

Cover with greased cling film and leave to prove for around 1 hr (the buns should be touching but if they don't that's ok too).

Preheat oven to 180c fan forced for 10 minutes.

When ready, brush the buns with

-reserved egg white, beaten with

-1tbsp of milk.

Sprinkle on some sesame seeds.

Bake 15-20 minutes, until,golden brown.

Sleeping Beauty.

Sleeping Beauty.

I've decided to use Macarons in this fairy tale as well. I've had so many macaron fails but recently I have had decent results so I am willing to start practicing. The Macarons are used to represent the rose forest that grew around Sleeping Beauty's castle. The flaked almonds are the rose bush's thorns and the strawberries are the roses. Maleficent's black magic is reflected by the brownies. The golden caramel is meant to be Aurora's golden hair. I used éclairs for Sleeping Beauty's bed.

Éclairs.

Makes 28.

Equipment:

4 oven trays lined with baking paper.

A piping bag fitted with 1.5cm nozzle.

In a saucepan, put in,

-400ml water,

-160g butter.

-4tbsp caster sugar.

Bring to the boil, add

-240g plain flour,

-pinch of salt.

Beat vigorously until the mixture is smooth and comes away easily from the sides and bottom of the pan. Cook, stirring for 2 minutes. Take it off the heat.

Beat vigorously to get rid of the steam for about 5 minutes, add

-6 whisked eggs, a few tablespoons at a time. 

Beat well to incorporate the egg.

You may not need all the eggs. The mixture is ready when it's at a dropping consistency, it should drop from the spatula in the shape of the letter V.

Spoon into the piping bag.

Oven 160c fan forced.

Pipe 28, 10cm long éclairs, about 3cm apart.

Use a wet finger to pet down any peaks.

Bake 30 minutes.

Take the buns out of the oven, pierce with a toothpick to let the steam escape.

Bake 5 more minutes.

Let the buns cool completely in the oven.

melted.

        Macarons.

Equipment:

2 oven trays lined with baking paper.

A piping bag fitted with 1.5cm round piping tip.

Preparation.

Sift,

-ground almonds. You need to end up with 120g. Macarons are exceptionally unforgiving so you have to be very precise.

Sift

-icing sugar. You need to end up with 240g.

Put the 2 ingredients into a large bowl and stir well to combine. Leave aside.

Use an electric mixer, beat

-3 egg whites, they need to be at room temperature.

Beat until soft peaks form, gradually add

-55g caster sugar.

Continue to beat until the egg white is at stiff peaks.

Add food colouring (you'll need more than you think but it's purely optional)

Add icing sugar mixture.

Stir to combine.

This is where I normally go wrong. Don't over mix. It's done when you lift up your spatula and the mixture falls easily and is the shape of the letter V.

Pipe 30 Macarons, 3-4cm apart.

Bang the trays on the work surface a few times to get rid of peaks.

Leave to sit in a cool room for 30 minutes before baking.

Bake in 150c fan forced oven 15 minutes.

Leave to cool completely on the baking trays. 

      For the cream filling.

Use an electric mixer, beat

-2x250g mascarpone cheese with 

-600ml double cream,

-3tbsp icing sugar,

-1tsp vanilla bean paste.

Beat together until the cream just holds its shape. Refrigerate until needed.

Use a piping bag fitted with a star tip to fill the éclairs.

There should be enough to sandwich the Macarons together as well.

Chocolate Brownies.

Equipment:

20x20cm square tin.

In a large saucepan, put in,

-200g dark chocolate, broken into chunks, with

-150g chopped butter.

Cook stirring until both ingredients have melted.

Take off the heat, add

-250g caster sugar, stir to combine, add

-3 whisked eggs, stir well. Put in

-150g plain flour,

-1 tsp baking powder,

-1 tsp vanilla bean paste.

-pinch of salt. Stir well to combine.

Spoon into the prepared tin. Spread evenly.

Bake in 160c fan forced oven for 35 minutes. Skewer shouldn't come out clean.

Leave to firm up for at least 2 hours.

      For the caramel sauce.

In a small saucepan, put in 

-50g butter,

-50g caster sugar,

-2tbsp golden syrup.

Cook, stirring  on low heat until the sugar has melted.

Cut the brownies into 16 portions.

Drizzle over the caramel sauce.

Thai Seafood Red Curry แกงเผ็ดรวมมิตรทะเล.

Thai Seafood Red Curry.

Serves 2-3.

After yesterday's roast beef dinner, although I loved it, this spicy delicious curry is what I needed.

I am never without my Thai curry pastes so this curry took roughly 15 minutes to make. I make about 1kg of curry paste at a time and it lasts for months. The recipe for both the red and green curry pastes are on CCC.

In a large saucepan on low heat, fry 

-2tbsp red curry paste (this will give you a hot 🌶🌶🌶curry), with 

-2tbsp coconut milk,

Cook, stirring until the ingredients are thoroughly incorporated, add

-the rest of the 400ml coconut milk (I don't think half fat coconut milk works..too watery),

-100ml chicken stock.

Bring it up to a simmer, add

-200g cod,

-200g salmon,

Leave to simmer for 5 minutes or until the fish is almost cooked through, add

-150g raw prawns,

-150g cooked mussels.

Leave to simmer for a couple of minutes until the fish are cooked.

Taste and adjust the seasoning, you may need fish sauce and a little pinch of sugar to balance out the spiciness.

Add 100g boiled sugar snap peas.

Note: I cooked my vegetables in a separate pot to the curry, the raw vegetables will change the flavour of the curry. I feel it's best to add vegetables just before serving.

This s is, of course, purely personal.

Roast Beef.

I made this for a family gathering. The goose fat roast potatoes were a real hit. Pre-heat a deep oven dish with 3tbsp of goose fat with some vegetable oil, in 210c fan forced oven for 10 minutes, then add pre- boiled potatoes. Crunchy, fluffy and delicious.

Spicy 'Larb' Meatballs ลาบหมูทอด

Spicy 'Larb' Meatballs ลาบหมูทอด.

Larb or Laab is the national dish of Laos. Traditionally made with mince chicken, duck, fish, buffalo or pork in a delicious,spicy and aromatic sauce. Larb is always eaten with rice and plenty of fresh vegetables. This version is meant to be a bar snack. I don't really drink so I still had mine with rice and a chicken stir fried.

In a frying pan, dry roast

-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.

In a large bowl, put in,

-500g mince pork,

-2 spring onions, finely sliced,

-3 chillies, finely sliced,

-2 shallots, finely sliced,

-1tbsp chopped mint,

-2tbsp chopped coriander,

-2tsp dried chilli flakes.

-ground rice,

-juice of 1 lime,

-2tbsp fish sauce.

Mix well to combine.

Divide into 20 equal portions.

Deep fry, in batches, in 300ml vegetable oil.

Drain well.

Jack and the Beanstalk.

Jack and the Beanstalk.

One of the most time consuming creations. I think it looks beautiful and well worth the effort. I couldn't fit Jack in anywhere but I am proud of the overall result.

The Macarons represent the beanstalk, the M&Ms are the magic beans, the white frosting is to signify the clouds and the golden eggs are reflected by the choux buns. I am exhausted so I am going out for a run to recover 😄.

I hope you'll like this interpretation.

Equipment:

2x20cm springform cake tins.

For the cake.

Use an electric mixer, beat

-250g butter, at room temperature,

-300g self raising flour,

-300g caster sugar,

-2tsp baking powder,

-5 eggs,

-3tbsp milk,

-1tsp vanilla bean paste,

-pinch of salt.

Beat to combine the ingredients.

Spoon into the prepared tins.

Oven 180s fan forced.

Bake 25-30 minutes, skewer should come out clean.

Leave to cool completely in the cooking tins.

      For the cream filling.

Use an electric mixer, beat

-2x250g mascarpone cheese with 

-600ml double cream,

-3tbsp icing sugar,

-1tsp vanilla bean paste.

Beat together until the cream just holds its shape. Refrigerate until needed.

       To assemble.

Place the first layer of cake on a serving plate.

Spoon on cream filling.

Place the second cake layer on top.

Encase the cake tower with the cream.

You need to leave enough cream to sandwich the Macarons together.

         Profiteroles.

Makes 20.

Equipment:

2 oven trays lined with baking paper.

A piping bag fitted with 1cm nozzle.

In a saucepan, put in,

-200ml water,

-80g butter.

-2tbsp caster sugar.

Bring to the boil, add

-120g plain flour,

-pinch of salt.

Beat vigorously until the mixture is smooth and comes away easily from the sides and bottom of the pan. Cook, stirring for 2 minutes. Take it off the heat.

Beat vigorously to get rid of the steam for about 5 minutes, add

-3 whisked eggs, a few tablespoons at a time. 

Beat well to incorporate the egg.

You may not need all the eggs. The mixture is ready when it's at a dropping consistency, it should drop from the spatula in the shape of the letter V.

Spoon into the piping bag.

Oven 160c fan forced.

Pipe 20 buns, about 3cm apart.

Use a wet finger to pet down any peaks.

Bake 30 minutes.

Take the buns out of the oven, pierce with a toothpick to let the steam escape.

Bake 5 more minutes.

Let the buns cool completely in the oven.

When cooled.

Place on a large platter and drizzle liberally with the caramel sauce.

        For the caramel sauce.

In a small saucepan, put in 

-50g butter,

-50g caster sugar,

-2tbsp golden syrup.

Cook, stirring  on low heat until the sugar has melted.

        Macarons.

Equipment:

2 oven trays lined with baking paper.

A piping bag fitted with 1.5cm round piping tip.

Preparation.

Sift,

-ground almonds. You need to end up with 120g. Macarons are exceptionally unforgiving so you have to be very precise.

Sift

-icing sugar. You need to end up with 240g.

Put the 2 ingredients into a large bowl and stir well to combine. Leave aside.

Use an electric mixer, beat

-3 egg whites, they need to be at room temperature.

Beat until soft peaks form, gradually add

-55g caster sugar.

Continue to beat until the egg white is at stiff peaks.

Add food colouring (you'll need more than you think but it's purely optional)

Add icing sugar mixture.

Stir to combine.

This is where I normally go wrong. Don't over mix. It's done when you lift up your spatula and the mixture falls easily and is the shape of the letter V.

Pipe 30 Macarons, 3-4cm apart.

Bang the trays on the work surface a few times to get rid of peaks.

Leave to sit in a cool room for 30 minutes before baking.

Bake in 150c fan forced oven 15 minutes.

Leave to cool completely on the baking trays.

Creamy Fish Pie.

Creamy Fish Pie.

Serves 6.

In a large saucepan, boil

-1.2kg potatoes.

Drain and mash with 50g butter.

In a frying pan, brown 

-250g cod loin,

-300g salmon steaks,

-600g smoked haddock (cut the fish into 8-10cm chunks)

Brown in small batches. The fish don't need to be cooked through.

Place in a large ovenproof dish.

In a large saucepan, fry

-500g chopped leeks, with

-1 sliced onions,

-1 stalk chopped celery,

-salt/pepper,

-a good pinch of paprika.

Cook, stirring until the vegetables are cooked through, add

-3tbsp plain flour, stir well, then add

-500ml milk,

-200ml double cream,

-2tbsp parsley.

Stir and leave to simmer for about 5 minutes or until the sauce has thickened.

Pour the sauce over the fish.

Top with mashed potatoes.

Sprinkle over some paprika.

Bake in 180c fan forced oven for about 45 minutes.

Ham and Cheese Panini.

Ham and Cheese Panini.

Another delicious and cheesy lunch recipe done in a frying pan.

Sandwich a panini with,

-a piece of ham,

-50g grated cheese.

In a frying pan, add

-20g grated cheese, add

-panini sandwich.

Cook, on low heat to coat the sandwich in the melted cheese.

Curry Stir Fried Pork หมูผัดพริกแกง.

Curry Stir Fried Pork.

One of my running friends loves my Thai curries. I've made her quite a few different ones but not yet a dry fried one. She's going to be so happy. The kitchen smells so beautiful. Don't let the colour fool you, this is seriously fiery. Eat with plenty of rice and mild stir fried vegetables.

Serves 3-4.

In a large wok on high heat, fry

-700g sliced pork fillet, 

-1/2tsp turmeric powder.

Stir frying to char the meat pieces slightly, add

-1tbsp fish sauce,

-1tbsp soy sauce,

-2tbsp oyster.

Cook, stirring until the pork is almost cooked through, add

-2tbsp red curry paste (if you would like to make your own, the recipe is on here),

-100g sliced sugar snap peas.

Cook, stirring until the meat is cooked through, sprinkle on 

-2 sliced spring onions.

Taste and adjust seasoning, you may need 1/2tsp of sugar.

Serve with rice and other dishes.