Tamarind Curried Pork Belly แกงคั่วหมูมะขาม

Tamarind Curried Pork Belly แกงคั่วหมูมะขาม

Elisa Mala, for Forbes Magazine, gave 13 reasons why the Thais eat all day but can't put on weight. I can assure you that we certainly, absolutely and definitely can and do! The article is fun and light hearted but the author seems to think we eat lean meat when most Thais love the fattier and secondary cuts of meat. This pork belly curry is a complete fattiness of deliciousness with a great smell(?). The smell has kept the rest of the family prisoners in the living room for around 2 hours. The recipe is not recommended for those not too familiar with regional Thai flavours, smells or spicy food and this is lip burningly spicy. (With all the different herb and spices, the curry tastes better the day after).

  Preparation.

700g pork belly, cut into 3cm chunks, seasoned with salt and pepper.

4-5 cloves crushed garlic.

1 large sliced onion.

6cm galangal, sliced.

2 stalks lemongrass, cut into chunks.

A small bunch coriander.

4-5 kaffir lime leaves.

3-4 fresh chillies.

10-15 dry chillies.

   Sauces.

2tsp tamarind purée.

2tsp shrimp paste.

200ml water.

In a casserole pan, cook, without oil,

-pork slices, with

-1tsp turmeric powder,

-garlic,

-onion slices,

-galangal,

-lemongrass,

-tamarind purée,

-shrimp paste (this will make your family and neighbours hate you).

Cook, stirring occasionally, until the meat pieces have browned, add

-the remaining vegetables, 

-water.

Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.

Taste and adjust the seasoning. You may need more tamarind and fish sauce.

Stir through 8-10 cherry tomatoes, spring onions and chopped coriander for freshness.

Serve with plenty of rice and water.

Note: this curry, in my opinion, is healthy as there is no added coconut milk😉

Vanilla and Raspberry Panna Cotta.

Vanilla and Raspberry Panna Cotta.

Make these delicious, summery desserts in glasses without having to worry about de-moulding. They look pretty as well as scrummy. The sharpness of the raspberries could not be more perfect against the rich, creaminess of the vanilla and mascarpone cream. I love these and can't seem to get enough at the moment.

Equipment:

4x250ml glasses.

In a large heatproof bowl, put in

-200ml hot water, put in,

-a small heatproof bowl with 2tbsp hot water, add

-12g gelatine granules.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

    For the panna cotta.

In a large saucepan,put in 

-200ml double cream,

-250g mascarpone cheese,

-200ml whole milk,

-120g caster sugar,

-2tsp vanilla bean paste.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

When the cream mixture is almost at boiling point, turn the heat off.

Reserve a 1/3.

Add dissolved gelatine to the remaining 2/3.

Stir well.

Transfer into a jug.

Pour into the prepared glasses. Leave to stand for 30 minutes.

Refrigerate for around 2 hours or until set (if you want the same effect, tilt the glasses)

While you wait, make the raspberry sauce.

In a large saucepan, put in

-250g frozen raspberries, with

-4tbsp water,

-2tbsp caster sugar.

Leave to simmer on low heat until the fruits have softened.

Add to the reserved cream mixture.

Stir well to combine.

When the vanilla panna cotta have set.

Dissolve the gelatine as instructed above.

Pour into the raspberry cream mixture.

Stir well.

Transfer into a jug.

Pour over the set vanilla panna cotta.

Leave to stand for 30 minutes.

Refrigerate for 2 hours or until set.

Pasta with Ham and Mustard Cream Sauce.

Pasta with Ham and Mustard Cream Sauce.

A quick and easy lunchtime treat.

Serves 2.

Preparation:

200g dry pasta, cook according to package instructions (reserve 100ml of cooking liquid)

1 clove chopped garlic.

1 small onion, sliced.

150g chopped ham.

10 cherry tomatoes, halved.

1tbsp chopped parsley.

In a large wok or a frying pan with 1tbsp of olive oil, fry

-onion with

-garlic,

-salt/pepper.

Cook, stirring, until the onion slices have softened, add

-ham,

-cooked pasta,

-tomatoes,

-reserved cooking liquid.

Stir well, add

-2tbsp double cream,

-1tsp whole grain mustard,

-parsley.

Stir well to coat the pasta in the creamy sauce.

Taste and adjust the seasoning.

Gyūdon (Beef Rice Bowl)

Gyūdon (Beef Rice Bowl)

After the strong and pungent flavours of the Hainanese Chicken Rice, we are moving further east to the island of the rising sun. Asian flavours vary greatly from the delicate and subtle flavours of Japanese cuisine to the fiery, taste bud tingling Thai of dishes. I hope you'll enjoy trying them out for yourself.

 Serves 2.

Preparation:

Dry roast 1tbsp sesame seeds.

1 large onion, finely sliced.

1 clove chopped garlic.

1tbsp chopped ginger.

400g thinly sliced beef steaks, seasoned with salt and pepper.

2 sliced spring onions.

In a large saucepan, add

-200ml chicken stock,

-2tbsp Mirin (or sherry),

-chopped ginger,

-chopped garlic,

-1tbsp soy sauce,

-1tbsp dark soy sauce,

-1tsp sesame oil.

Bring the stock up to the boil, add

-sliced onions.

Cook, stirring occasionally, until the onions have softened, around 10 minutes, add

-beef.

Cook, stirring occasionally, until the beef is cooked through, add

-spring onions.

Taste and adjust the seasoning. You may need more soy sauce.

Spoon onto cooked rice.

Top with a fried egg.

Sprinkle over sesame seeds.

Hainanese Chicken Rice ข้าวมันไก่

Hainanese Chicken Rice ข้าวมันไก่

One of Thailand's most popular street foods. The dish was brought to South-East Asia by early Chinese immigrants from China's Hainan Province but the Thais have truly nationalised it. Also popular throughout South- East Asia but I really do believe we do it best.

Equipment:

Rice cooker.

Serves 4.

Preparation:

1.7kg free range whole chicken.

Cut excess skin from the chicken, sprinkle with salt.

In a frying pan, fry

-chicken skin, with

-2 inch, thickly, sliced,ginger,

-1 clove, roughly crushed garlic, 

Cook stirring until the skin has turned slightly golden brown, do not drain, leave to cool in pan until needed.

In a large stock pot, put in

-3 litre water,

-5cm, thickly sliced, ginger,

-3 cloves,roughly crushed, garlic,

-1 large onion, peeled, quartered,

-2 celery stalk, cut into chunks,

-2 carrots, cut into chunks,

-a few stalks fresh coriander,

-2 tbsp oyster sauce,

-2tbsp soy sauce,

-1 chicken stock cube,

-1tsp sea salt.

Bring to the boil, add

- chicken.Then turn the heat right down, you should only be able to see a slow, steady streams of bubbles. Cover with a lid.

Leave to simmer gently for 45 minutes. 

Turn off the heat but leave the chicken to continue to cook in the residual heat for another 30 minutes.

When ready to serve, remove the chicken, put the stock back on the heat so that you'll have a hot broth to serve with the finished dish.

    Sauce:

-4cm ginger, finely chopped,

-2cloves garlic finely chopped,

-2tbsp salted soy bean, crushed with the back of a spoon(optional),

-10-15 chillies (adjust according to your taste),

-1tsp palm sugar,

-8 tbsp light soy sauce,

-1 tbsp dark soy sauce,

-juice of 1 lime,

-1tbsp chopped coriander.

Combine the above ingredients in a bowl. Adjust seasoning to balance the flavour. Leave aside (the sauce tastes better if you leave it to sit for a couple of hours).

For the rice (serves 4 adults).

In the rice cooker, put in

-4 cups of rice, washed, add

-fried chicken skin,ginger and garlic (and some of the cooking oil) add,

-liquid from the stock pot. The liquid should be around 2cm higher than the rice.

The rice cooker will tell you when the rice is ready.

When ready, 

-de-bone the chicken, slice into 1cm slices.

Serve with

-rice, 

-soup from the stock pot,

-spicy sauce,

-fresh vegetables.

Mascarpone Chocolate Fudge Cake.

Mascarpone Chocolate Fudge Cake.

Both grownups and children will love this fudgy, gooey and chewy chocolate cake.

23cm springform cake tin, lined with baking paper.

In a large heatproof bowl, melt

-250g mascarpone cheese, with

-200g dark chocolate, broken into chunks.

Set the bowl over a pan of gentle simmering water. Cook, stirring, until the mixture has melted and smooth.

Leave aside.

Preheat oven 180c fan forced.

       For the cake.

Use an electric mixer, beat

-220g butter, at room temperature, with

-250g caster sugar,

-200g self raising flour,

-2tsp baking powder,

-50g cocoa powder,

-5 eggs,

-1tsp vanilla bean paste,

-100ml milk,

-pinch of salt.

Beat well to combine.

Stir through,

-melted chocolate.

Spoon into the prepared tin.

Bake for 35-40 minutes. The skewer should not come out clean. 

(The cake will be extremely wobbly and will not look remotely done. Please don't be tempted to cook it any longer than 40 minutes)

Leave to cool completely in the cooking tins, to firm up.

       

Green Beef Curry แกงเขียวหวานเนื้อ

Green Beef Curry แกงเขียวหวานเนื้อ

Possibly the most well known Thai curry. From wok to stomach in less than 10 minutes.

In a large saucepan on low heat, fry 

-2tbsp green 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),

Bring it up to a simmer, add

-500g thinly sliced beef (I used rump steak),

-225g bamboo shoots (not essential, I just happen to love them)

Leave to simmer for 5 minutes, stirring occasionally, until the beef is cooked through.

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

Add 50g boiled sugar snap peas.

Add 50g boiled fine beans.

Serve with Jasmine Thai rice.

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 is, of course, purely personal.

Stir Fried Chicken Noodles.

Stir Fried Chicken Noodles.

Turning leftover roast chicken into a healthy, fast and delicious lunch.

 Serves 4

Preparation:

300g medium dry egg noodles, cook according to package instructions.

1 sliced onion.

2 cloves chopped garlic.

100g sliced carrots.

100g sliced sugar snap peas.

300g bean sprouts.

Roughly 150g leftover cooked chicken.

In a large wok, on high heat, with 1tbsp of oil, fry

-onion slices, with 

-garlic.

Stir frying for around 20 seconds, add

-cooked noodles, with 

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp dark soy.

Stir Fry to coat the noodles in the sauces, add

-vegetables, with

-chicken,

-100g cashew nuts.

Cook for around another minute, add

-1tbsp sesame oil,

-1tbsp balsamic vinegar.

Stir well.

Taste and adjust the seasoning.

Meringue Roulade with Peach Cream.

Meringue Roulade with Peach Cream.

I used the egg yolks in crème brûlées and was left with the whites. These eggs are from my friend's hens and I wanted to make something very special but easy with them. You would not believe how simple this recipe is.

Equipment:

23x33cm Swiss Roll Tin, lined with baking paper.

Oven 150c fan forced.

   Meringue.

Use an electric mixer, beat,

-6 egg whites, with

-1tsp Cream of Tartar,

-pinch of salt.

Beat until the egg whites are light and frothy, add

-300g caster sugar, a tablespoon at a time.

When all the sugar has been incorporated and the egg whites are at stiff peaks (you should be able to hold the mixture over your head)

Spoon into the prepared tin. 

Spread evenly.

Bake 30 minutes.

Leave to cool completely in the oven.

    Filling.

Drain 410g tinned peaches.

Use an electric mixer to beat,

-400ml double cream,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Once the meringue has cooled completely.

Spread the cream evenly.

Add peach slices.

With the long end facing you, use the baking paper to help, roll the meringue into a cylinder.

Serve with a simple raspberry sauce.

   Raspberry Sauce.

In a saucepan, on low heat, put in, 

-200g frozen raspberries,

-1tbsp caster sugar,

-2tbsp water.

Cook, stirring occasionally until the fruits have broken down.

Pass through a sieve.

Whiskey Roasted Chicken with Whiskey Gravy.

Whiskey Roasted Chicken with Whiskey Gravy.

I had friends over for coffee and cake so dinner was going to be quick and easy. Roast chicken dinners are definitely delicious and comforting but I can never really leave anything well alone. After raiding (somebody else's) drinks cupboard, I decided on whiskey. I am spelling whiskey with an 'e' as I am using American (also applies to Irish), if you decide on Scotch then it's whisky. There you go, a useless bit of information that nobody has even asked for.

Serves 4.

 In a large roasting tin, put in,

-1.8kg free range chicken, seasoned with salt and pepper,

-a small handful of fresh thyme,

-a small handful of fresh oregano,

-a small handful of fresh parsley,

-4-5 sprigs rosemary,

-2 onions, cut into chunks,

-2 carrots, cut into chunks,

-2 cloves crushed garlic,

-salt and pepper,

-100ml whiskey (adjust according to your taste)

Roast in 190c fan forced for 1:20 hours.

Remove the chicken and carrots. 

Place the baking tray on the hob, on medium-low heat.

Add 1tbsp plain four.

Add 200ml water or chicken stock and plenty of black pepper.

Cook, scrape the bottom of the tray, gently, for around 5 minutes until the sauce has thickened. 

Add 2tbsp whiskey.

Pass through a sieve.

Spinach Puff Pie and Bacon Puff Pie.

Spinach Puff Pie and Bacon Puff Pie.

Two quick and delicious recipes, perfect when you are catering for both meat eaters and vegetarians as almost all ingredients are shared.

In a large frying pan, fry

-1 clove chopped garlic with 

-300g chopped chestnut mushrooms,

-salt/pepper.

Cook, stirring occasionally, until mushrooms are almost cooked through, add

-600g spinach,

-1tbsp chopped parsley.

As soon as the spinach have wilted, turn off the heat. Drain well, through a sieve, squeeze out any excess liquid.

Oven 200c fan forced.

Line 2 large oven trays with baking paper.

Place 250g puff pastry on each.

Spoon 3/4 of the vegetable mixture onto 1 pastry.

Sprinkle on 120g grated cheddar cheese.

Spoon the remaining 1/4 of the vegetable mixture onto the other pastry sheet.

Add 3 rashers sliced bacon.

Top with 80g grated cheese.

Bake 25-30 minutes.

Lime and Ginger Stir Fried Beef เนื้อผัดเปรี้ยว

Lime and Ginger Stir Fried Beef เนื้อผัดเปรี้ยว

A long forgotten Thai dish, I came across this whilst reading a Thai social website. The recipe uses salt as flavouring so I am guessing this is our authentic Thai dish, before Chinese sauces (soy sauce, oyster sauce) were introduced. I hope my Thai 'likers' will give this a go. You would never think salt on its own could be this delicious, soy sauce and oyster sauce have become ubiquitous. 

Serves 2.

Preparation:

In a large bowl, put in 

-400g thinly sliced beef (I used rump steak),

-1/2 lime juice.

Mix well and leave aside.

Dry roast 2tbsp peanuts. Leave aside.

Cut 6cm ginger into matchsticks.

Finely chopped 2 garlic cloves.

Slice 4 spring onions.

Slice 4 chillies (adjust according to your taste).

In a large wok, on high heat, with a tablespoon of oil, fry

-ginger and garlic,

Cook, stirring, for around 20 seconds, add

-beef,

-1tsp sea salt.

Stir fry until almost cooked through, add

-chillies,

-spring onions,

-peanuts.

Taste and adjust the seasoning.

You may need more lime juice or salt.

Stir Fried Black Pepper Pork Liver ตับผัดพริกไทยดำ

Stir Fried Black Pepper Pork Liver.

I thought about not posting this recipe as I know many of you were horrified when I posted a similar recipe before. I can assure you this is delicious and nothing like anything you would associate liver with. This recipe is hot, spicy and warmingly flavourful. Try this recipe and you may change your mind.

Serves 2.

In a pestle and mortar, pound

-2 cloves garlic, with

-1tsp black peppercorns,

-1tsp coriander seeds.

Pound until well combined.

In a large wok, on high heat, with a tablespoon of vegetable oil, put in

-500g sliced pork liver.

Leave the liver to cook, without stirring for around 30 seconds to get some char marks. Stir, then add,

-pounded garlic/pepper mixture.

Leave for another 30 seconds. Stir well to coat the liver in the spices.

Stir frying for around 5-6 minutes or until the liver is almost cooked through, add

-2tbsp oyster sauce,

-1tbsp soy sauce,

-1/2 red sliced pepper, 

-2 sliced spring onions.

Continue to cook until the liver is cooked through.

Serve with rice or noodles.

Rhubarb Crème Brûlées.

Rhubarb Crème Brûlées.

Another rhubarb harvested from the garden, a perfect accompaniment to my friend's rescued hens' eggs. Thank you so much you lovely human being and Mrs. Hens.

This recipe only uses egg yolks, I will show you a simple recipe with the egg whites later.

Serves 10.

Equipment:

10x150ml capacity ramekins.

2 Deep ovenproof dishes.

Place 150g rhubarb, cut into 1cm chunks, in a saucepan.

Sprinkle over 1tbsp brown sugar.

Add 1tbsp water.

Cook for 3-4 minutes, until just soft. Turn off the heat and leave aside.

Oven 180c fan forced.

Put the kettle on to boil.

In a heatproof bowl, whisk

-6 yolks,

-200g caster sugar.

-pinch of salt,

-2tsp vanilla bean paste.

Leave aside

In a large saucepan, put in,

-300ml double cream,

-550ml whole milk.

Cook, stirring on low heat until the mixture is at almost boiling point. Add this to

-egg/sugar mixture, 1/2 cup at a time. 

You need to be whisking all the time. 

Continue to add hot milk this way until at least 2 cups of milk have been used (This is to stop the egg mixture curdling).

Then add all the liquid, whisk gently.

Transfer into a jug.

Place the ramekins in the oven trays.

Spoon the rhubarb into the ramekins, along with any juices.

Pour the mixture into the prepared ramekins.

Pour hot water into the oven trays, to come halfway up the ramekins.

Bake 25 minutes.

Leave to cool completely in the trays.

Refrigerate at least 4 hrs to overnight.

When ready, put

-2tsp caster sugar on top of each brûlée, use a blow torch to caramelise the sugar. 

Alternatively, place the brûlées under a hot grill.

Serve immediately.

Moroccan Chicken Tagine.

Moroccan Chicken Tagine.

Another easy but interesting recipe, this time a fruity and warming North African tagine. It's perfect for a day like today when a hot and spicy meal is needed.

Serves 6.

Preparation:

In a large bowl, put in,

-1.8kg whole free range chicken, broken down into portions.

-1/2tsp ground cinnamon,

-1/2tsp turmeric powder,

-1/2tsp ground ginger,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-2tsp harissa paste (adjust according to your taste)

-salt/pepper.

-1tbsp olive oil.

Mix well to combine. Cover and refrigerate for at least 1 hour to overnight.

When ready.

In a tagine or casserole pan, fry

-1 sliced onion, with

-2 cloves chopped garlic,

-1tsp whole cumin seeds,

Cook, stirring until the onions have caramelised. Add

-chicken portions,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1/2 ground cinnamon,

-1/2tsp ground ginger,

-1/2tsp turmeric powder,

-2tsp harissa paste,

-2 chopped chillies (optional).

-salt/pepper.

Cook, stirring to coat the chicken in the spices. Add

-3 tomatoes, quartered.

-250ml water,

-2tbsp chopped parsley,

-2tbsp chopped coriander,

-2 preserved lemons.

Stir well.

Cover with a lid.

Leave to simmer on medium-low heat for around 45 minutes.

Check and give the chicken a stir every 10  minutes or so.

When cooked.

Taste and adjust the seasoning.

You may need soy sauce or lemon juice.

Serve with couscous (I served mine with rice)

Stem Ginger and Lemon Drizzle Traybake.

Stem Ginger with Lemon Drizzle Traybake 

I like love these. They are spicy, sweet and tangy. Traybakes are incredibly easy and rewarding but with this particular recipe, you really have to like ginger.

Equipment:

20x30cm deep baking tray

Oven 180c fan forced.

In a large saucepan, put in,

-250g butter,

-150g golden syrup,

-225g soft brown sugar,

-100g finely sliced stem ginger (and a tablespoon of ginger syrup),

-pinch of salt.

Cook, stirring, until the butter and sugar have melted. Leave aside

           For the cake.

Use an electric mixer, beat,

-300g self raising flour,

-1tsp baking powder,

-1tsp ground ginger,

-4 eggs,

-1tsp vanilla bean paste,

-100ml milk.

Beat well to combine. Then stir through

-sugar/butter mixture.

Pour into the prepared tin. 

Bake 30 minutes. Skewer should come out clean.

Leave to cool completely.

Mix 150g icing sugar with juice and zest of 1 lemon.

Leave aside until needed.

Once the cake is cooled.

Pour over the icing sugar mixture.

Marrow and Lentil Bake.

Marrow and Lentil Bake.

This is such an easy, mouth-wateringly delicious recipe and you do not need to be a vegetarian to enjoy it. Lentils are not only scrumptious but are a powerhouse of nutrition. My father in law went back for seconds and he is a MEAT eater. The best part is....both marrows and lentils are very economical.

Equipment:

23x33 deep oven tray, lightly greased with vegetable oil.

Serves 8.

    Preparation:

In a large bowl, put in

-200g dry lentils,

-plenty of cold water.

Leave to soak and get on with the next bit (leave to soak for around 1 hour).

In a large frying pan, sauté 

-250g chopped leeks, with

-salt/pepper.

Cook, stirring occasionally, until the leeks are cooked through.

Leave aside.

Peel and Grate (aim to end up with) 1kg marrow and leave aside.

In a large bowl, put in

-6 eggs, whisk well, add

-150ml double cream,

-350ml milk,

-2tbsp chopped parsley,

-salt/pepper.

Refrigerate until needed.

Grate 200g cheddar cheese. Refrigerate until needed.

In a large saucepan, put in

-soaked lentils, with

-1 litre cold water.

Bring it up to the boil, add

-1tsp salt.

Boil for around 15-20 minutes or until cooked through.

Drain and leave aside.

Mix together,

-grated marrow, and

-milk mixture, add

-lentils,

-leeks.

Stir well to combine.

Spoon into the prepared tin.

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

Pot Stickers (Guo Tie)

Pot Stickers (Guo Tie)

These dumplings are speciality of Northern China. They are pan fried then steamed and by the end of the cooking process, they are stuck to the pan (maybe why they are called that in English). I made these with my older daughter and we had a lot of fun but I would not recommend making them with homemade wraps, unless you have 3 hours to kill. Wonton wrappers are in every oriental supermarkets, use those.

     Pork filling.

In a large bowl, put in

-50g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 100g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-1kg mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2tbsp chopped coriander,

-4 finely sliced spring onions,

-150g finely chopped carrots,

-280g chopped water chestnuts,

-3tbsp oyster sauce,

-3tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate while you get on with the dough.

     Wonton Wrap.

In a large heatproof bowl, put in 

-450g plain flour,

-1tsp salt.

Gradually add,

-hot boiling water, 

Mixing all the time with a fork or a chopstick, until the water and flour is incorporated, the dough should be soft and hold its shape. It shouldn't be sticky.

You should need about 350ml hot water.

Cover the dough with cling film and leave aside for 20 minutes. The dough may still have lots of dry crumbs but do not add any water. After the resting period the dough seems to release more water and the dry crumbs are no longer. Add more water if after 20 minutes the dough is still too dry, add more flour if the dough is too wet. The pastry is very forgiving.

Tip the flour onto a floured surface.

Knead for about 5 minutes. The dough should be smooth.

Work with 15g of dough at a time.

Use a rolling pin to roll into roughly 10cm round discs. 

Use a 10cm cookie cutter to stamp out 10cm rounds.

Place on a large platter, cover with a damp tea towel.

The dough should make 60 rounds.

Spoon around 1tbsp of filling on the centre of each wonton skin.

Brush the edges with flour glue (equal amount of water and plain flour, I used 5tbsp of each).

Bring the sides of the wonton skins up around the filling. Press to seal with your fingers.

Push down on each dumpling to give them a flat bottom.

Place on a large platter, cover with a damp tea towel.

When you are ready to cook.

In a large saucepan, add

-1tbsp vegetable oil, add

-dumplings. Leaving 1cm gap between each.

Cook on medium heat for around a minute or until the bottoms have taken on colour. 

Add 100ml water. 

Cover with a lid.

Leave to steam for around 3-4 minutes or until the water have been absorbed.

Remove the lid, continue to cook for around 20 seconds.

Repeat with the other dumplings.

Serve with a simple dipping sauce.

   Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-1 sliced spring onion,

-1tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

Note: if you have any pork filling left. Roll them into meatballs, pan fry and serve them along side the dumplings.

Ale Braised Beef Cheek.

Ale Braised Beef Cheek.

Continuing with recipes that are delicious but with minimal effort needed. I had made beef short ribs with red wine so I thought I would try beef cheek with ale. I have never tried ale in food or as a beverage. The taste, although delicious, was quite alien to me. I found it slightly bitter ( I had a huge portion regardless!). I think I will stick to wine and cider but if you like ale, give this a go.

Serves 4.

In a large ovenproof casserole pan, brown

-2x400g beef cheek pieces, seasoned with salt/pepper.

Turning occasionally until the meat pieces are browned.

Remove from the pan.

Wipe the pan clean with kitchen paper.

Put the pan back on the heat.

Add a little bit of vegetable oil.

Put in,

-2 onions, quartered,

-2 large carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-2 clove whole garlic,

-300g sliced leeks,

-salt/pepper.

Cook, stirring occasionally until the the vegetables have taken on colour. Add

-1tbsp plain flour.

Stir well, add

-500ml ale,

-beef pieces,

-300g sliced courgettes,

-parsley, bay leaves, rosemary.

Cover with a lid.

Bake in 150c fan forced oven for around 3 1/2 hours or until the meat pieces are melting and flaking.

Serve with smashed or mashed potatoes.

Rice Pudding with Coconut Crumble.

Rice Pudding with Coconut Crumble.

Easy, comforting and deliciously creamy rice pudding cooked on the hob. One of my simplest recipes but time is needed here. The rice pudding needs constant stirring or it'll boil over. I am serving mine with crumble and fresh fruits but jam or honey should be equally scrumptious. 

Serves 2.

In a large saucepan, put in

-60g pudding rice,

-200ml double cream, 

-400ml whole milk,

-40g caster sugar,

-1tsp vanilla bean paste,

-1/2tsp ground cinnamon 

-pinch of salt.

Bring up to a simmer on medium heat. 

Cook, stirring constantly for 30 minutes or until the rice have absorbed all the liquid and is thick and creamy.

Serve.

    For the crumble.

In a saucepan, put in,

-30g butter,

-40g caster sugar,

-30g plain flour,

-15g rolled oats,

-15g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.

Slow Cooked Beef Madras.

Slow Cooked Beef Madras.

Another takeaway favourite to tempt you, Indian this time. I am very busy having a lot of fun so most of my recipes seem to be slow cooked at the moment. This recipe took 15-20 minutes to put together, leaving plenty of time to play with the girls. I have never cooked curry this way before but I would thoroughly recommend it. I have made a 5 minute bread to go with it too. Hope you'll make this lazy, delicious recipe.

Serves 4.

Equipment:

Deep ovenproof casserole dish.

Dry roast, 

-2tbsp cumin seeds,

-2tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1 stick cinnamon,

-1tsp fennel seeds,

-1tsp fenugreek seeds,

-3 dry chillies (adjust according to your taste)

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

In the casserole dish, fry

-1tsp mustard seeds, you should be able to hear them pop, add

-2tbsp chopped ginger,

-2 chopped onions,

-2 cloves chopped garlic,

-plenty of sea salt.

 Stir fry for about 2-3 minutes, add

-850g beef brisket, cut into 3 chunks, add

-ground spices, 

-1tsp turmeric powder.

 Stir to coat the meat in the spices then add,

-600g chopped fresh tomatoes,

-a handful of fresh coriander.

-4 fresh chopped chillies (adjust according to your taste), add

-200ml water. 

Stir together.

Cover with a lid.

Bake in 150c fan forced oven for around 3 hrs.

   Onion Bread.

In a large bowl, put in

-200g self raising flour,

-1tsp baking powder,

-1tsp salt,

-200g sliced onions,

-1 whisked egg,

-1tsp whole grain mustard,

-80ml milk,

-2tbsp olive oil.

Mix well to combine. It should be extremely sticky.

Spoon onto a baking tray lined with baking paper.

Shape into a rough rectangle 15x30cm.

Bake in 200c fan forced oven for 20-25 minutes until golden brown.

Cullen Skink

Cullen Skink.

Cullen Skink is a thick, creamy Scottish soup, the specialty of the town called Cullen. This is a rich, milky and creamy soup and as much as a cup of cream is added. I have made a much lighter version but it's still incredibly delicious. My father in law was wide eyed when he ate his first mouthful. I am serving the soup with a quick, fuss free but scrummy bread.

Serves 4.

In a large saucepan, put in

-20g butter, with

-200g chopped leeks,

-salt/pepper.

Cook, stirring until the leeks have softened, add

-600g potatoes, cut into 2cm chunks, add

-1 litre water,

-2 bay leaves,

-1tbsp chopped parsley.

Bring up to the boil, add 

-600g smoked undyed haddock.

Cook the fish for a minute or so until cooked through.

Remove the fish from the saucepan.

Carry on cooking the soup until the potatoes are cooked through.

When the fish is cooled enough to handle,

Flake the fish and leave aside.

Once the potatoes are cooked.

Turn the heat off.

Use a hand blender to blitz the vegetables (I like chunky soups so I left some potato chunks whole).

Put the soup back on the heat, add

-haddock pieces,

-1tbsp chopped chives,

-2tbsp double cream (add more if you prefer).

Taste and adjust the seasoning.

Spoon into a serving bowl.

Serve with bread.

   For the bread.

Preheat oven 200c fan forced.

In a large bowl, put in

-200g self raising flour,

-1tsp baking powder,

-1tsp salt,

-200g chopped leeks,

-100g olives,

-100g grated cheddar cheese,

-1 whisked egg,

-1tsp whole grain mustard,

-80ml milk.

Mix well combine. It should be extremely sticky.

Spoon onto a baking tray lined with baking paper.

Shape into a rough 20cm disc.

Sprinkle on 50g grated cheddar.

Bake 40-45 minutes until golden brown.

Stem Ginger and Lemon Torte.

Stem Ginger and Lemon Torte.

This is my first time cooking with vegetable gelatine and it seems to have turned out well. The combination of flavours works out beautifully too, although they were what I found in my refrigerator and cupboard. I hope vegetarians who have never had jelly based desserts will be able to enjoy this one.

Equipment:

23cm Springform cake tin lined with baking parchment.

   For the base.

In a food processor, put in,

-300g digestive biscuits.

Process the biscuits until fine breadcrumbs form. Tip into a large bowl, add

-120g melted butter.

Stir well to combine. Press the mixture into the base of the tin. Refrigerate until needed.

   The stem ginger filling.

In a large saucepan, put in

-60g finely chopped stem ginger,

-1tbsp stem ginger syrup,

-250g mascarpone cheese,

-200ml double cream,

-150ml milk,

-120g caster sugar,

-6.5g vegetarian gelatine.

Cook, stirring constantly on medium-low heat until the gelatine has completely dissolved and the sauce has thickened and almost at boiling point.

Pour over the biscuit base.

Leave to stand for 30 minutes.

Refrigerate for about an hour or until set.

When the stem ginger filling has set.

Make the lemon filling.

(Please do not make this until the first filling has set, otherwise your lemon filling will set in the pan)

   For the lemon filling.

In a large saucepan, put in

-150ml lemon juice,

-200ml milk,

-300ml double cream,

-180g caster sugar,

-6.5g vegetarian gelatine.

Cook stirring constantly on medium-low heat until the gelatine has completely dissolved and the sauce has thickened and almost at boiling point.

Pour the lemon filling over the set ginger filling.

Arrange 200g fresh blueberries on top (not essential, I happened to have some).

Leave to stand for 30 minutes.

Refrigerate until set, around 1 hour.

Cajun Pork Chops with Cajun Roast Potatoes.

Cajun Pork Chops with Cajun Roast Potatoes.

These delicious, spicy pork chops are easy to make but they're a little different and interesting enough to make meal time less ordinary. This is such a quick and easy recipe that you'll be able to make it on week nights but it could also replace your traditional Sunday roast this weekend.

Serves 3.

In a large bowl, put in

-(roughly) 3x350g pork chops, with

-2tbsp olive oil,

-1tbsp dried garlic granules,

-1tbsp onion granules,

-1tbsp cayenne pepper (adjust according to your taste),

-1tbsp paprika,

-1tbsp salt/pepper,

-1tbsp fresh oregano,

-1tbsp thyme,

-2 bay leaves.

Mix well. 

Leave to marinate for as long as you can, you can do this the night before.

   For the potatoes.

In a large bowl, put in 

-1kg boiled potatoes,

-2tbsp olive oil,

-1tbsp dried garlic granules,

-1tbsp onion granules,

-1tbsp cayenne pepper (adjust according to your taste),

-1tbsp paprika,

-1tbsp salt/pepper.

Mix well to combine.

Preheat the oven 200c fan forced.

Cook both pork and potatoes in the same oven.

Cook your potatoes like you would any roast potato (I cooked mine in 3tbsp goose fat).

Cook the chops for 35 minutes.

The potatoes should take about 40 minutes.

Vanilla and Mascarpone Panna Cotta.

Vanilla and Mascarpone Panna Cotta.

The raspberry panna cotta was very delicious so I had to make more but somewhat classic this time. The mascarpone is baking's best invention, it adds such creamy richness. It's always the flavour that tasters will single out "what's that I can taste?". It's mascarpone and it's my magic ingredient.

Equipment:

6x100ml ramekins.

Brush the ramekins with vegetable oil.

Leave aside.

In a large heatproof bowl, put in

-a small heatproof bowl with 2tbsp hot water, add

-12g gelatine granules.

Add hot water to half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

    For the panna cotta.

In a large saucepan,put in 

-200ml double cream,

-250g mascarpone cheese,

-150ml whole milk,

-120g caster sugar,

-2tsp vanilla bean paste.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

When the cream mixture is almost at boiling point, turn the heat off.

Add dissolved gelatine.

Stir well

Transfer into a jug.

Pour into the prepared moulds.

Leave to stand for 30 minutes.

Refrigerate for around 2 hours or until set.

    For the pineapple sauce.

In a bowl, put in

-240g tin pineapple,along with all the syrup.

-zest and juice of 1 lemon.

Leave aside.

For the crumble.

In a saucepan, put in,

-50g butter,

-60g caster sugar,

-50g plain flour,

-25g rolled oats,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.

Leave aside to cool.

    To serve.

Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds.

Invert onto a serving dish.

Serve with the pineapple sauce and crumble.

Sausage Rolls.

Sausage Rolls.

Let's go picnic.

In a large bowl, put in

-500g sausage meat,

-2 grated carrots, squeeze out excess liquid,

-1tbsp parsley,

-1tbsp tomato ketchup.

Mix well to combine.

Divide into 16 equal portions.

You'll need 2x250g puff pastry.

Divide each pastry into 8 equal portions.

Place the sausage meat on one end of the pastry.

Roll to encase the meat.

You don't have to be so precious, the pastry will come good in the oven.

Place on 2 baking trays lined with baking paper.

Brush with a beaten egg.

Bake in 200c fan forced oven for 30-35 minutes.

Note: to ensure crispy pastry, place the sausage rolls on fresh pieces of baking paper half way through cooking.

Chocolate and Marshmallow Brownies.

Chocolate Marshmallow Brownies.

These brownies are made by my two daughters with barely any help from mummy. I was in charge of the oven and washing up. The girls are very proud and so is mum, I don't think I could have done better. We were however very impatient and didn't wait long enough for our brownies to firm up before slicing them.

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

-300g 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.

Arrange 50g marshmallow on top.

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

Leave to firm up for at least 2 hrs.

Baked Ginger Chicken ไก่อบขิง

Baked Ginger Chicken.

Stir fried ginger with meat is a Thai staple, it's widely available and considered as health food. This is my lazy twist on the Thai-Chinese classic. The ingredients that go into this bake are the same as those in a straight forward stir fry. Although this is a lazy version, I prefer the flavours that you get from meat being slow cooked and on the bone. The flavour is richer, deeper and goes so well with hot steaming rice.

Serves 6.

In a large bowl, put in,

-30g dry Shitake mushrooms, add

-water

Leave to soak and get on with the next bit.

In a large heat proof casserole pan, put in

-300ml water,

-6cm ginger, sliced into matchsticks,

-4 cloves crushed garlic,

-1 pepper, cut into chunks,

-2 onions, cut into chunks,

-4 chillies (adjust according to your own taste),

-1.8kg free range chicken (trim excess fat but keep the skin on, season with salt/pepper)

-3tbsp oyster sauce,

-3tbsp soy sauce,

-1tbsp Shaoxing rice wine,

-1tbsp sesame oil,

-softened Shitake mushrooms.

Cover with a lid.

Bake in 150c fan forced for 3 hours.

Turn the chicken in the stock half way through cooking.

Leave to cook in the residual heat for 15 minutes or until cool enough to handle.

Taste and adjust the seasoning.

Carve the chicken into portions.

Sprinkle over fresh spring onions, chillies and ginger.

Serve with rice.

Raspberry Panna Cotta with Peach Sauce and Coconut Crumble.

Raspberry Panna Cotta with Peach Sauce and Coconut Crumble.

It's a proper mouthful of a name, although time is needed, nothing about this recipe is difficult. Panna cotta does have a reputation of being fiddly to make but it's really not true. There is no whisking or the dreaded curdle that is associated with custard and custard based recipes. Panna cotta is also easier than Crème caramel. This recipe starts with a basic vanilla panna cotta with added raspberry sauce. If you prefer vanilla then leave out the raspberries altogether.

Equipment:

10x150ml ramekins.

Brush the ramekins with vegetable oil.

Leave aside.

In a large heatproof bowl, put in

-a small heatproof bowl with 150ml hot water, add

-24g gelatine granules.

Add hot water to come half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

    For the panna cotta.

In a large saucepan,put in 

-800ml double cream,

-300ml whole milk,

-240g caster sugar,

-2tsp vanilla bean paste.

Leave to come up to the simmer on medium-low heat.

Stirring occasionally.

At the same time.

     Raspberry sauce.

In a separate saucepan, on low heat, put in

-200g frozen raspberries,

-1tbsp caster sugar,

-2tbsp water.

Cook, stirring occasionally until the fruits have broken down.

Pass through a sieve.

Leave aside.

When the cream mixture is almost at boiling point, turn the heat off.

Add raspberry sauce.

Stir well to combine.

Add dissolved gelatine.

Stir well

Transfer into a jug.

Pour into the prepared moulds.

Leave to stand for 30 minutes.

Refrigerate for around 2 hours or until set.

    For the peach sauce.

In a bowl, put in

-240g tin peaches, along with all the syrup.

-zest and juice of 1 lemon.

Leave aside.

     For the crumble.

In a saucepan, put in,

-60g butter,

-60g caster sugar,

-80g plain flour,

-25g rolled oats,

-30g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Spoon onto a baking tray.

Cook in 180c fan forced oven for 10-12 minutes until golden brown.

Leave aside to cool.

   To serve.

Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds.

Invert onto a serving dish.

Serve with the peace sauce and crumble.

Rhubarb Frangipane Tart.

Rhubarb Frangipane Tart.

The rhubarb was picked from the garden this morning, the first harvest of the year. I wanted to make something very special with them and frangipane tarts are always my go to, not least because I love them. It's very exciting to cook with ingredients found in your own garden. I am looking forward to my first raspberries, apples and gooseberries. Love this time of year.

Equipment:

22cm x 32 cm loose bottomed tart tin.

Oven at 200c.

Place 300g rhubarb chunks (5cm chunks) on a baking tray.

Sprinkle over 2tbsp brown sugar.

Bake 10 minutes.

Leave to cool.

    Sweet Pastry.

-300g plain flour.

-150g butter, chilled.

-1 egg

-2tbsp icing sugar.

Put the above ingredients in the food processor, process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time)

Tip your dough onto a floured surface, roll out to fit the tart tin. Prick with a fork. Refrigerate 20 minutes.

      Frangipane Filling.

Use an electric mixer, beat together,

-250g butter,

-250g caster sugar,

-200g ground almonds,

-80g plain flour,

-5 eggs,

-1 tsp vanilla.

-pinch of salt, until well combined. Leave aside.

Oven 180c fan forced.

Bake the pastry for 20 minutes.

When pastry is ready, 

Spoon on frangipane filling, spread evenly.

Arrange the rhubarb pieces on top.

Bake 30-35 minutes, until golden brown.

Chicken Panang พะแนงไก่

Chicken Panang พะแนงไก่

Another delicious Thai curry that is very similar to the more well known red curry. Panang sauce is thicker, sweeter and milder than a red curry. The meat is thinly sliced and stir fried in the curry sauce rather than stewed.

In a large wok, stir fry

-2tbsp Panang curry paste, with 

-2tbsp coconut milk.

Stir fry for a couple of minutes until fragrant, add

-300g thinly sliced chicken breast.

Stir fry in the sauce until the chicken is almost cooked through, add

-the rest of the 250ml coconut milk.

Bring it up the boil, add

-1tbsp caster sugar. 

Taste and adjust the seasoning.

Serve with rice.

A great accompaniment dish to this curry is stir fried vegetables.

Shumai (Pork Dim Sum).

Shumai.

Have your very own dim sum at home with these delicious shumai. This is always my first choice at dim sum restaurants. Wonton skins are in every frozen section of all oriental supermarkets. I have made my own a few times and will give you the recipe, the homemade skins are delicious although I could never get them quite as thin as the shop bought ones. These skins can be used in similar dumplings, I will show you soon.

PS. This batch of skins is shop bought.

     Pork filling.

In a large bowl, put in

-50g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 100g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-1kg mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2tbsp chopped coriander,

-4 finely sliced spring onions,

-140g chopped water chestnuts,

-3tbsp oyster sauce,

-3tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate while you get on with the dough.

     Dumpling Dough.

In a large heatproof bowl, put in 

-300g plain flour,

-1tsp salt.

Gradually add,

-hot boiling water, 

Mixing all the time with a fork or a chopstick, until the water and flour is incorporated, the dough should be soft and hold its shape. It shouldn't be sticky.

You should need about 250ml hot water.

Tip the flour onto a floured surface.

Knead for about 5-10 minutes. The dough should be smooth.

Place the smooth dough in the bowl, cover and leave to rest for 20 minutes.

After 20 minutes,

Knead on floured surface for a couple of minutes.

Divide into 2 equal portions.

Shape the dough, with your hands, into about 23cm long and about 2.5cm in diameter.

Repeat with the other dough.

Slice each roll into 15 equal portions.

Roll each slice into a small bowl.

Use a rolling pin to roll into 10cm round discs.

Place on a large platter, cover with a damp tea towel.

Spoon around 1-1 1/2tbsp of filling on the centre of each wonton skin.

You should get 30 out of the pork filling.

Bring the sides of the wonton skin up around the filling.

Place on a large platter, cover with a damp tea towel.

Steam in batches for 20 minutes.

Serve with a simple dipping sauce.

   Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-1 sliced spring onion,

-1tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

Kung Po Beef.

Beef Kung Po.

Spice up your life with this popular Chinese dish that can be whipped up at home in no time at all. This is a great dish to try at home as the ingredients are accessible. This is a lovely, spicy and delicious meal plus it smells amazing.

   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.

-350g rump steaks, 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 yellow pepper, cut into chunks,

-1/2 red pepper cut into chunks,

-3 sliced chillies,

-3 sliced spring onions,

-150g sliced asparagus,

-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, fry 

-the beef

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

-peppers,

-chillies.

Cook, stirring until the vegetables have softened, add

-beef,

-sauce.

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

-asparagus,

-spring onions,

-dried chillies,

-peanuts.

Stir to combine,

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

Lemon Chicken.

Lemon Chicken.

Another Chinese takeaway favourite to tempt you. This is quick, delicious and healthier than a takeaway but the best thing about it, is you can source all the ingredients easily. Serve with a spicy dish, I am serving mine with the more robust beef Kung Po to balance the sweet and sour lemon chicken.

   The chicken.

In a large bowl, put in

-500g chicken breasts, cut into 2cm strips,

-2tbsp cornflour,

-salt/pepper.

Toss to coat the chicken in the flour and leave aside.

   The vegetable.

-2 spring onions, finely sliced.

   The sauce.

In small bowl, put in

-1tsp cornflour,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tbsp Shaoxing rice wine,

-1tbsp caster sugar,

-2tsp sesame oil,

-juice of 2 lemons.

Mix well to combine.

Leave aside.

In a large wok on high heat, add

-chicken.

Cook, stirring occasionally until the chicken has taken on colour and almost cooked through, add

-the sauce,

Bring the sauce up to the boil.

Leave the chicken to simmer in the sauce until cooked through.

Sprinkle over spring onions.

Spoon into a serving dish.

Sprinkle over sesame seeds (not essential).

Lemon and Mascarpone Tart.

Lemon and Mascarpone Tart.

I had made a similar tart during the week but the colour was more like a custard than a citrus tart. I hope this instantly says lemon tart.

   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. The pastry needs to be completely cooked.

Leave to cool completely.

   Lemon Filling.

In a heatproof bowl, put in

-zest and juice of 5 lemons,

-5 eggs,

-150g caster sugar.

Whisk well to combine, add

-250g mascarpone cheese,

-80g butter.

Place it on a pan of simmering water. 

Whisk continuously until the curd has thickened, around 15 minutes.

Pour into the cooled tart case.

Refrigerate for 2 hours or until set.

Deli Style Pizzas.

Deli Style Pizzas.

The pizza dough is very forgiving so it's perfect and fun to make with children. We have had so many play dates making pizzas. The children love rolling out their own pizzas and making up their own toppings. We, the mums love pizzas too and will always finish a whole one!!!

Serve 4-5.

Equipment:

Baking trays lined with greased foil.

Pizza base:

-325ml lukewarm water,

-1tsp caster sugar,

-1 1/2 tsp dried active yeast,

-3 tbsp olive oil.

Combine the ingredients in a bowl, stir well, leave to stand for 15 minutes.

-500g strong white flour,

-1 tsp sea salt.

Combine the above ingredients in a large bowl and leave aside.

When  

-yeast  is ready add to

-dry mixture,

Bring to a rough dough with your hand.

Tip on to a floured surface and knead to a smooth and elastic dough, around 5 minutes. (The dough is ready when it springs back when pressed with your finger)

Put the dough into an oiled bowl, cover, and leave to prove in a warm place for 2 hrs.

   Tomato sauce.

-1 chopped onion,

-1 clove garlic,

Stir fry together until the onions have softened and caramelised , add

-400g tinned or fresh tomatoes.

-sea salt/pepper.

-1tbsp soy sauce 

-fresh basil (optional)

Leave to simmer on low heat, until the sauce has thickened but still spreadable. Leave aside until needed.

Oven 230c fan forced, put baking trays in to preheat (around 10 minutes)

When ready, divide the dough into 3 equal pieces.

Roll each dough, on the greased foil, to a rough rectangle, 30x15cm.

Spread tomato sauce over the base. Top with your choice of toppings.

Put on the pre baked trays.

Bake 15-20 minutes.

Extremely delicious.

Black Bean Beef.

Black Bean Beef.

Make this favourite Chinese dish in super quick time. This is one delicious meal, the beef is smoky, spicy but melt in your mouth tender. I hope you'll make this dish and that the salted black beans are easily sourced (I got mine from an oriental supermarket).

  The beef.

In a large bowl, put in 

-700g beef rump, sliced into 1cm strips, 

-1tbsp cornflour,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-2tsp sesame oil.

Mix well and leave aside until needed.

  The vegetables.

-2 cloves finely chopped garlic,

-1 onion, cut into chunks.

-1/2 green peppers, sliced.

-1/2 red pepper, sliced,

-4 chillies (adjust according to your taste),

-1 carrot, cut into matchsticks,

-2 spring onions, thinly sliced.

  The sauce.

In a small bowl, put in

-1tsp cornflour,

-1tbsp Shaoxing rice wine (use sherry),

-1tbsp soy sauce,

-1tbsp oyster sauce,

-pinch of sugar,

-2tbsp salted black bean.

Stir and leave aside.

In a large wok on high heat, fry

-garlic and onions,

Stir frying for 30 seconds or so, add

-beef.

Stir frying until the beef is almost cooked through, add

-the sauce.

Stir well to coat the beef pieces in the sauce, add

-the rest of the vegetables.

Stir frying until the vegetables are slightly softened.

Taste and adjust the seasoning.

Serve with rice.

Ham and Lentil Soup.

Ham and Lentil Soup.

This is a happy, delicious byproduct of a glazed ham. The ham poaching liquid is so well spiced and full of flavour and should never be thrown away. Soups and casseroles are perfect candidates to use it up. If you don't like lentils, try ham and potato or ham and pea soup. But remember to keep some ham back to add to the finished soup, although this is just pure greed as the stock is already well enriched with ham flavour.

Serves 2-3.

In a large bowl, add

-300g dried lentils, 

-cold water.

Leave to soak for at least an hour.

Rinse well under running water.

Boil the lentils for 20 minutes or until cooked through.

Drain and leave aside.

At the same time,

In a separate large saucepan, add

-2tbsp olive oil, with

-1 finely chopped onion,

-1 clove chopped garlic,

-2 carrots, cut into 1cm chunks,

-2 stalks celery, cut into 1cm chunks,

-salt/pepper,

-1tsp paprika,

Cook, stirring on medium-low heat until the vegetables have softened, add

-cooked lentils, add

-800ml ham stock.

Leave to simmer for 10 minutes or so until the lentils have absorbed the stock.

Taste and adjust the seasoning, add

-100g chopped ham.

Spoon into a serving bowl.

A twist of pepper.

A sprinkle of fresh parsley or chives.