Spicy Grilled Pork Salad นำ้ตกหมู

Spicy Grilled Pork Salad นำ้ตกหมู

Northeastern Thai dishes are characterised by their strong pungent flavours and smells, reflecting the region's, known locally as Esarn, landscapes. Esarn is the least fertile region of Thailand where food is gathered from the land. The food is traditionally steamed, boiled, grilled, curried or spicy and flavoursome salads but not fried. Cooking with fat was a luxury that not many families could afford (not the case anymore obviously, there's now a KFC and a Tesco Superstore selling Western ingredients, 20km from the family farm). I think the first time my family started cooking with vegetable oil was around 1996 and we were not anywhere near being the poorest.

This dish is extremely popular and is sold in EVERY Esarn restaurant.

In 2011 CNNGo listed this spicy salad dish at number 19 on the World's 50 Most Delicious Foods.

Preparation:

In a frying pan, dry roast

-2tbsp of rice until golden brown.

Finely grind using a pestle and mortar. Leave aside.

Put the pan back on heat, dry roast

-6-8 dry chillies.

Cook, stirring until lightly charred.

Finely grind using a pestle and mortar. 

Leave aside.

      The vegetables.

-2 kaffir lime leaves, thinly sliced,

-2 shallots, thinly sliced,

-2 spring onions, thinly sliced,

-2tbsp coriander, stalk chopped, leaves picked,

-1tbsp mint

-3 sliced chillies.

-juice of 1 lime.

Leave aside.

     The Meat

In a bowl, put in

-500g Pork shoulder steaks,

-1tsp sea salt, 

-2 cloves crushed garlic,

-1tbsp malt vinegar,

-1tbsp fish sauce.

Mix well to combine.

Leave to marinate for at least an hour.

Cook the pork steaks under a hot grilled or over charcoals.

I cooked mine in an AirFryer at 180c for 15 minutes.

Leave to rest and slice into bite size pieces.

   The sauce.

In a small saucepan, put in

-200g chicken stock, with

-1tbsp fish sauce.

Bring up to the simmer.

Add,

-the sliced pork,

-the vegetables,

-roasted rice.

-roasted chillies.

Gently mix together. 

Serve with rice.

Wontons.

Wontons.

It's half term, it's cold and it's wet so the girls and I put the tennis on and made these... So impressed with the girls' handiwork.

Makes 36.

(You will need 10cm round wonton wrappers).

   Pork filling.

In a large bowl, put in

-20g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 50g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-600g mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2 finely sliced spring onions,

-1 finely chopped carrots,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate for at least 30 minutes.

   The glue.

-2tbsp plain flour, mix with

-2tbsp cold water.

   To assemble.

Place around a teaspoon of pork filling in the middle of the wonton wrapper.

Brush the edges with the glue.

Fold over to make a semi-circle.

Bring the ends in and glue them together.

Steam, in batches, for 10 minutes.

Serve with the 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,

-1tsp sesame oil.

Stir and leave aside until needed.

Note: if you have any pork filling left...Roll them into meatballs, steam them (12 minutes) and serve them along side the wontons.

Pork Curry แกงอ่อมหมู

Pork Curry แกงอ่อมหมู

 One of (my) life's necessities, spicy hot curry over fragrant Jasmine Thai rice, there are not many things more appealing.

Serves 6.

Preparation:

1.2 pork leg, cut into 3cm chunks, seasoned with salt and pepper.

4-5 cloves crushed garlic.

4 sliced shallots.

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 shrimp paste.

200ml water.

In a casserole pan, cook, without oil,

-pork pieces, with

-1tsp turmeric powder,

-garlic,

-shallots.

-galangal,

-lemongrass,

-shrimp paste,

-1tsp salt.

Cook, stirring occasionally, until the meat pieces have brown, 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 fish sauce.

Stir through,

-a handful of dill 

and 

-a handful of coriander.

Serve.

Crab with Thai Basil ปูผัดโหระพา

Crab with Thai Basil ปูผัดโหระพา

There's something very nostalgic about Thai basil, the smell and taste are like no other in transforming me back to my family farm. My family treated Thai basil more like a vegetable and not a herb and we would eat it alongside most of our meals. This photo reminds me so much of home. The luxurious crab is, of course, as far away as possible from the food I grew up eating but the lush green grass behind the platter can certainly be mistaken for a rice paddy field. We can certainly pretend, however, that the crabs were caught in the paddy field. The only problem with this quest down memory lane seems to be the brick wall.....

Thank you, as always, to the best brother, friend and partner in many (food) crimes, Jung and not forgetting, of course, Sean. There doesn't seem to be any limits to the length you would go to, to bring me good food. 

I served this dish alongside other barbecued food.

Preparation:

2x800g crabs.

Remove the top shell (but don't throw it away)

Discard the gills,

Crack the claws.

Cut the crab into quarters.

Leave aside.

   The vegetables.

-5 cloves crushed garlic.

-5 sliced spring onions.

-5 Chillies.

   The seasoning.

-2tbsp oyster sauce.

-2tbsp soy sauce.

-1tbsp fish sauce.

-a big g handful of Thai basil leaves.

In a large wok, with a tablespoon of vegetable oil, add 

-the vegetables.

Cook, stirring constantly, until the vegetables have softened, add

-the crab chunks.

Cook, stirring, to coat the crab pieces in the vegetables, add

-the seasoning.

Cook, stirring occasionally to combine all the ingredients.

Serve with rice.

Stir Fried Razor Clams ผัดหอยหลอด

Stir Fried Razor Clams ผัดหอยหลอด

A little bit of seafood luxury that is not easily obtainable in the middle of the country, with the nearest coasts 70 miles away. Sweet and juicy clams are simply stir fried to maximise but not to hinder the delicious freshness. Thank you, as always, to the best brother, friend and partner in many (food) crimes and not forgetting, of course, Sean. There doesn't seem to be any limits to the length you would go to, to bring me good food.

I served this dish alongside other barbecued food.

Preparation.

Soak and clean 1kg razor clams in cold water.

Drain well through a sieve.

   The Vegetables.

3 clove crushed garlic.

1 onion, cut into chunks.

1 pepper, cut into chunks.

2 sliced chillies.

   Seasoning.

1tsp white pepper.

1tbsp fish sauce.

1tbsp soy sauce.

1tbsp oyster sauce.

In a large wok, with a tablespoon of vegetable oil, add 

-the vegetables.

Cook, stirring constantly, until the vegetables have softened, add

-the clams.

Cover with a lid for 30 seconds or so.

Cook, stirring, to coat the clams in the vegetables, add

-seasoning.

Sprinkle over 3 sliced spring onions.

Strawberry Panna Cotta.

Strawberry Panna Cotta.

This is a perfect dessert for feeding a crowd, it can be made ahead and the individual portion is particularly suitable for barbecue parties. It's a silky, creamy and refreshing end to a barbecue.

Equipment:

12x250ml glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 100ml hot water, add

-4x12g 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 

-1.2litres  double cream,

-250g mascarpone cheese,

-500ml whole milk,

-480g caster sugar,

-2tsp vanilla bean paste.

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

Stirring occasionally.

At the same time....

In a large saucepan, put in

-500g frozen strawberries, with

-2tbsp caster sugar,

Cook, stirring occasionally, on low heat until the fruits have softened.

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

Add softened strawberries.

Add dissolved gelatine.

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.

   Raspberry and Strawberry Sauce.

In a large saucepan, put in 

-200g frozen strawberries, 

-150g raspberries, with

-2tbsp caster sugar,

Cook, stirring occasionally, on low heat until the fruits have softened.

Crush lightly, leave to cool and spoon on top of the panna cotta.

Papaya Salad ส้มตำ

Papaya Salad ส้มตำ

No barbecues hosted by a Thai person would be complete without a spicy salad of some kind, mango, long beans, cucumber or the most popular, papaya salad. The spicy salad helps to cut through the greasiness of the meat, acts as a sauce and a healthy accompaniment to all the proteins.

In 2011 CNNGo listed papaya salad at number 46 on the World's 50 Most Delicious Foods.

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,

-500g shredded raw papaya.

Pound gently to mix the the ingredients.

Taste and adjust the seasoning.

Barbecued Chicken Liver ปิ้งตับไก่

Barbecued Chicken Liver ปิ้งตับไก่

When you think of liver I bet you would not associate it with cooking over charcoals. Barbecued chicken liver is a popular street food in Thailand. It's sold alongside other cuts of chicken, spicy papaya salad and steaming hot and fragrant sticky rice. The liver is threaded in skewers and grilled over hot charcoals, unlike here in the UK, the liver skewers will be the first to sell out. I hope you will try this recipe when barbecuing this summer.

   The paste.

In a pestle and mortar, pound

-5 cloves garlic, with

-1tbsp black peppercorns,

-1tbsp coriander seeds. 

Pound until well combined.

In a large bowl, put in

-700g chicken liver, 

-1tsp salt,

-1tbsp fish sauce,

-1tbsp balsamic vinegar,

-1tbsp sesame oil,

-2tbsp soy sauce,

-1tbsp oyster sauce, add

-the paste.

Mix well to combine.

Leave to marinate for 30 minutes or so.

Thread with skewers.

Barbecued Sea Bass ย่างปลากระพง

Barbecued Sea Bass ย่างปลากระพง

If we were in Thailand, the fish would be stuffed with herbs and spices and wrapped in banana leaves before being barbecued. I am able to emulate the former but banana leaves, although available, are still a luxury. At home, on the farm, banana trees are everywhere and the thought of buying the leaves doesn't sit so well, foil it is!

Even though there's no floral fragrance from banana leaves, this grilled sea bass is delicious. 

Preparation:

2x1kg sea bass.

Stuff the cavity with, 

-crushed garlic,

-ginger,

-lemongrass,

-spring onions,

-coriander leaves.

Seasoned with salt/pepper.

Wrap in foil and cook over the charcoals. 

Barbecued Beef Brisket.

Barbecued Beef Brisket.

It's forecast that we are going to be in for a long hot summer and there are not many things more enjoyable than cooking outdoors. Barbecues don't always have to be about sausages and burgers, take a look at this joint of beef brisket as a centre piece. Meltingly tender, sweet, smoky and barely any effort needed, just time. We are having friends and family over this weekend and they are arriving over a course of two days, hence two days of outdoor cooking. I have a few delicious BBQ recipes to share with you, none of them difficult, all of it delicious, definitely different and certainly not mundane. We are starting with beef brisket and ribs.

In a large deep oven tray, put in

-2kg joint of brisket, with

-1kg rack of ribs, season with

-salt/pepper,

-1tbsp dry oregano,

-1tbsp paprika.

Leave aside.

Oven 150c fan forced.

In a large wok, with a tablespoon of vegetable oil, fry

-2 sliced onions,

-5-6 cloves of garlic,

-4-5 bay leaves.

Cook, stirring occasionally, until the vegetables have softened, add

-500g tomato sauce,

-100ml malt vinegar,

-100g brown sugar,

-salt and pepper,

-200ml water,

-1 stick cinnamon.

(Add chillies if you want heat)

Cook, stirring occasionally, for 5 minutes.

Pour the sauce over the meat.

Cover with foil.

Cook in the oven for 3 hours or until just tender 

(Turn the ribs and brisket every 45 minutes or so)

Leave to cool completely in the oven.

This can certainly be done the night before.

Finish the brisket and ribs on the barbecue. Basting with the cooking sauce.

Leave to rest and carve into large slices.

Crab Fried Rice ข้าวผัดปู

Crab Fried Rice ข้าวผัดปู

A luxurious, delicate and quintessentially Thai meal. We are having a BBQ party which expands two days. As much as I love burgers and sausages I still can't do without fresh and healthy dishes on the side. Not the most economical dish in the world but it's perfect for special occasions. 

Serves 6.

Preparation:

    Vegetables.

-1 carrot, cut into chunks.

-1 onion, finely chopped.

-1 pepper, cut into chunks.

-150g cooked peas.

   Seasoning.

-1tbsp fish sauce.

-1tbsp soy sauce.

-1tbsp oyster sauce.

   The rice.

-3 whisked eggs.

-800g cooked rice.

-250g crab meat.

In a large wok, with a tablespoon of vegetable oil, stir fry

-carrot,

-onion,

-pepper 

-pinch of salt.

Cook, stirring until the vegetables have softened, add

-eggs.

Stir well to combine, add

-seasoning.

Stir to combine, add

-cooked rice.

Cook, stirring constantly, until the rice has separated and there are no white clumps left, add

-crab meat,

-peas.

Stir gently, you don't want to break up the crab meat.

Serve on its own as a complete meal or alongside other dishes.

Chilli and Lime Crab ปูผัดมะนาว

Chilli and Lime Crab ปูผัดมะนาว

Crab is perhaps a very exotic ingredient to cook with for most of us. They are delicious of course but a little fiddly to eat, hence the reason why I have chosen the weekend to cook this dish. Crab is versatile and can be used in stir fries, steamed or curries, just like other proteins. What differentiates crab from mainstream proteins is that crab is healthier and low in fat (not that it's important to me). The last crab dish I blogged was Chinese influenced, stir fried in a thick and sweet sour sauce. This meal is unmistakably Thai, the sweet crab meat is stir fried with a spicy and tangy lime sauce. This is a meal not to be rushed.

   For the crab.

(I am using pre-cooked crab so it just needs warming through)

700g cooked crab.

Remove the top shell (but don't throw it away).

Discard the gills,

Crack the claws.

Cut the crab into quarters.

Leave aside.

   The Vegetables.

5 clove crushed garlic.

1 onion, cut into chunks.

1 pepper, cut into chunks.

5-6 sliced chillies.

   Seasoning.

1tsp white pepper.

1tbsp fish sauce.

Juice of 1 lime.

In a large wok, with a tablespoon of vegetable oil, add 

-the vegetables.

Cook, stirring constantly, until the vegetables have softened, add

-the crab chunks.

Cook, stirring, to coat the crab pieces in the vegetables, add

-seasoning.

Sprinkle over 3 sliced spring onions.

Serve with rice.

Butternut Squash Puff Pies.

Butternut Squash Puff Pies.

Butternut squash are delicious and versatile. They are great roasted, in soups or curried. This is a filling vegetarian meal but with added bacon for the carnivores. An easy recipe as almost all the ingredients are shared. 

Preparation:

Break down 2kg butternut squash into 3cm chunks.

Place the chunks in a large oven tray, with

-4-5 cloves crushed garlic,

-olive oil,

-salt/pepper.

Roast in 200c fan forced oven for around 1 hour or until cooked through.

Leave to cool.

When the butternut squash pieces are cooled enough to handle, scoop the flesh into a large bowl, add 

-2tbsp balsamic vinegar,

-2tbsp chopped chives,

-salt and pepper.

Mix well to combine.

 Oven 200c fan forced.

Line 2 large oven trays with baking paper.

Place 250g puff pastry on each.

Spoon 1/2 of the vegetable mixture onto 1 pastry.

Sprinkle on 120g grated cheddar cheese.

Spoon the remaining 1/2 of the vegetable mixture onto the other pastry sheet.

Add 3 rashers sliced bacon.

Top with 80g grated cheese.

Bake 25-30 minutes.

Chocolate Muffins.

Chocolate Muffins.

Make these delicious and gooey muffins to celebrate the end of term or make them with children on rainy days during half term. This is one of my easiest recipes, minimal effort and the kids will love them.

Equipment:

muffin tins.

muffin cups.

Makes 16

Oven 160c fan forced.

   Dry ingredients:

-250g plain flour.

-200g caster sugar.

-2tsp baking powder.

-100g milk chocolate chips.

-pinch salt.

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

In a saucepan, melt

-150g dark chocolate,

Cook stirring over low heat until all the chocolate chunks have melted. Leave aside and get on with the next bit.

   Wet ingredients:

-200ml milk.

-2 eggs.

-4 tbsp vegetable oil.

-1 tsp vanilla bean paste.

Stir the above ingredients together, add to

-dry ingredients, add

-melted chocolate.

Spoon into the prepared tins lined with muffin cups.

Bake around 20 minutes, there should still be moist crumbs on the skewer.

Cool on rack.

Jambalaya.

Jambalaya.

Jambalaya is a dish of Creole origin, consisting of smoked sausage, chicken and seafood. My version is very meat heavy and doesn't include seafood as it's not something other family members enjoy. This is a strong, bold and gutsy meal and not a dish to hold back on. When I was a student we would eat this all the time, so much so that I had not eaten it in 15 years! I think the ingredients used, when we were cash-strapped students, were a lot more inferior and has left a bad memory. For this reason old age is something to be celebrated....

This is my first jambalaya in a long time and it's delicious. It's smoky, spicy, filling and easy, essentially a one pot wonder.

Serves 6.

Preparation.

   Meats.

-650g sliced free range chicken breasts.

-3 rashers sliced bacon.

-150g sliced Chorizo.

   Vegetables.

-2 onion, cut into chunks.

-3 cloves chopped garlic.

-1 stalk chopped celery.

-4 sliced chillies.

-2 peppers, cut into chunks.

-6 tomatoes, quartered.

   Seasoning.

-1tbsp dry oregano.

-1tbsp pimentòn.

-1tbsp paprika.

-1tbsp cayenne pepper. 

-salt and pepper.

-1tbsp balsamic vinegar.

-2tbsp soy sauce.

   Herbs.

Bay leaves.

Fresh thyme.

   The rice.

-1 clove chopped garlic.

-2 sliced shallots.

-500g long grain rice.

   Liquid 

500ml cider.

1.5 litres chicken stock.

In a large wok, with 1tbsp olive oil, add

-bacon, with

-chorizo.

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

-the vegetables,

-the herbs,

-seasoning.

Cook, stirring occasionally, to coat the vegetables in the spices, until they are almost cooked through, add

-the chicken pieces.

Cook, stirring, until the chicken pieces are cooked through.

Taste and adjust the seasoning.

Spoon into a platter and leave aside.

Put the wok back on the heat, add 1tbsp olive oil, put in

-garlic,

-shallots.

Cook, stirring constantly, until the vegetables have softened, add

-rice.

Cook, stirring, to coat the rice in the oil, add

-500ml cider.

Stir well to combine.

Turn the heat to medium-low.

Leave the rice to cook and absorb the liquid, stirring occasionally.

Once the cider has been absorbed, add

-500ml stock.

Leave the rice to cook and absorb the liquid, stirring occasionally.

Once the stock has been absorbed, add

-100ml stock at time.

Stirring constantly to prevent the bottom burning. 

Continue to add the stock this way until the rice is cooked through.

The process should take about 30 minutes.

Add the chicken mixture to the wok.

Stir well to combine.

Taste and adjust the seasoning.

Green Curry Sausage Patty Sandwich.

Green Curry Sausage Patty Sandwich.

Spicy, juicy and moist patties to tempt you this lunchtime and best of all deliciously Thai.

In a large bowl, put in,

-500g pork mince,

-500g sausage meat,

-1tsp white pepper,

-3tbsp green curry paste,

-1tbsp balsamic vinegar,

-1tbsp fish sauce,

-1tbsp oyster sauce,

Mix gently to combine.

Leave to marinate for 20 minutes or so.

Divide into 8 equal portions.

Place under a hot grill.

I cooked mine in an AirFryer at 180c for 15 minutes.

Raspberry, Almond and Coconut Traybake.

Raspberry, Almond and Coconut Traybake.

I love traybakes, they are delicious, speedy and rewarding. This traybake combines my most favourite ingredients to bake with, raspberries, ground almonds and coconut. I love cooking with fruits, they give sharpness as well as keeping the cake moist. The ground almonds add nuttiness and a lighter texture. I love how desiccated coconut adds sweet, smoky exoticness. The crumble topping is almost a necessity in all of my bakes. The contrasting flavours and textures are absolutely delicious and addictive. 

Equipment:

23x30cm deep oven tray lined with baking paper.

   For the crumble.

In a saucepan, put in,

-100g butter,

-100g caster sugar,

-100g plain flour,

-25g ground almonds,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Leave aside.

   For the sponge.

Use an electric mixer to beat,

-100g self raising flour,

-250g ground almonds,

-50g desiccated coconut,

-1tsp baking powder,

-300g caster sugar,

-4 eggs,

-250g butter, at room temperature,

-1tsp vanilla bean paste.

Beat to incorporate the ingredients.

Stir through 400g frozen raspberries.

Spoon into the prepared tin.

Sprinkle over the crumble topping.

Oven 180c fan forced.

Bake 45-50 minutes, skewer should come out clean.

Cool completely in tin.

Cut into slices to serve.

    

Pot Roasted Beef Brisket.

Pot Roasted Beef Brisket.

A warm and comforting meal on a very cold spring's day. Brisket is the perfect cut of meat for slow cooking, the meat is deliciously tender and melting after a long period in the oven. This cut of meat, although not cheap, is still very economical and will feed a family of 6 with some leftover for scrummy cold cut sandwiches. I am a stay home mum so I normally have plenty of time for cooking but on a rare day, like today, when I am short of time a yummy dinner can be prepared in 10 minutes.

In a casserole pan, with a tablespoon of vegetable oil, brown,

-1kg joint of brisket, seasoned with salt and pepper.

Cook, on all sides, add

-2 onions, quartered,

-3-4 crushed garlic,

-2-3 carrots, cut into large chunks,

-2 celery stalks,

-herbs,

-2tbsp soy sauce,

-1tbsp balsamic vinegar,

-400ml red wine.

Cover with a lid.

Place in 150c fan forced oven for about 2:30 hours.

Turning the beef in the sauce half way through cooking.

After the meat is tender and melting, turn the heat off and leave the meat to continue to cook for 30 minutes. I find this method thickens the sauce and makes the meat even more tender.

Serve with your choice of potatoes.

Black Pepper Chicken Liver ตับไก่พริกไทยดำ

Black Pepper Chicken Liver ตับไก่พริกไทยดำ

A very dark and sultry dish on a cold dark Wednesday. Chicken liver is delicious and mild enough for even the most passionate liver haters. The sauce is smoky, hot and spicy against the juicy liver slices, simply scrumptious. As we are having it for lunch, I am serving this on some wholegrain toast (rice or noodles for dinner).

Serves 4.

Preparation:

   The paste.

In a pestle and mortar, pound

-2 cloves garlic, with

-1tbsp black peppercorns,

-1tbsp coriander seeds.

Pound until well combined.

2 sliced chillies.

2 sliced spring onions.

800g thickly sliced chicken liver.

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

-the paste.

Cook, stirring occasionally for around 30 seconds, add

-the liver.

Leave the liver to cook without stirring for 30 seconds or so.

Stir well to coat the liver in the spices. 

Add,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp dark soy,

-1tbsp balsamic vinegar,

-1tsp sesame oil,

-pinch of sugar.

Cook, stirring occasionally, until the liver is cooked to your liking, add 

-chillies,

-spring onions,

Continue to cook for around 20 seconds.

Serve on toast.

Curry Stir Fried Mince Pork ผัดพริกแกง

Curry Stir Fried Mince Pork ผัดพริกแกง

 

All the delicious flavours of a Thai curry without the added calories (not that calories can count or anything). This is a quick and easy dinner, wok to table in 10 minutes.

In a large wok, with a tablespoon of vegetable oil, add

-2tbsp red or green curry paste,

Stir fry for 30 seconds or so, add

-500g pork mince.

Stir fry to coat the mince in the curry paste.

When the pork is almost cooked through, add

-200g sliced asparagus, add

-1tbsp oyster sauce,

-1tbsp soy sauce.

When the pork is cooked through, taste and adjust the seasoning.

Chicken with Mushroom Sauce ข้าวหน้าไก่

Chicken with Mushroom Sauce ข้าวหน้าไก่

Another Chinese influenced Thai meal, although it has not been my intention for this week to be so heavily Chinese. This is an incredibly fragrant and aromatic dish. When I cook a dish, such as this, I wish I could bank the smell to off set the pungency when I cook with shrimp paste. This is deliciously perfumed, the chicken is tender from being marinated in rice wine and the Shitake mushrooms give that umami flavour, which is difficult to substitute. Being hijacked by Thais, this Chinese dish has added fiery chillies to cut through the delicious, thick and sweet gravy. I promise this is not my doing, other people serve this meal with added chillies as well...

Serves 2.

In a bowl, put in 

-400g sliced free range chicken breasts, 

-1tsp cornflour,

-1tbsp Shaoxing rice wine,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-1tsp sesame oil,

-black pepper.

Mix well and leave aside to marinate for an hour.

In a large bowl, put in

-20g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

Slice and leave aside.

(But substitute with 50g fresh chestnut mushrooms if you prefer).

   The Vegetables 

-3 sliced shallots.

-2 cloves chopped garlic,

-1tbsp chopped ginger.

-2 sliced chillies.

-2 sliced spring onions.

-2tbsp coriander leaves.

   The Sauce.

In a large bowl, put in, 

-2tsp cornflour,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-1tsp sesame oil,

-200ml chicken stock or water.

In a large wok, with a tablespoon of vegetable oil, stir fry,

-sliced shallots, with

-chopped garlic,

-ginger,

Cook, stirring occasionally, until the vegetables have softened, add

-the sauce,

-sliced mushrooms.

Bring the sauce up to the boil, add

-chicken.

When the chicken is almost cooked through, add

-chillies.

Continue to cook until the chicken is done.

Taste and adjust the seasoning.

Spoon over some steamed Jasmine Thai rice.

Sprinkle over coriander and spring onions.

Add your choices of vegetables and sides (Chinese sausage if you are lucky enough to come across some).

Orange Chicken.

Orange Chicken.

Sweet and sour Orange Chicken to cheer up a cloudy Tuesday. 

Preparation:

500g chicken breasts , cut into bite- size pieces, seasoned with salt and pepper.

Leave aside.

   For the coating.

On a large platter, add

-50g plain flour,

-2tbsp cornflour,

-salt/pepper. 

Mix well and leave aside.

   For the sauce.

In a bowl, put in,

-1tsp cornflour,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-2tsp sesame oil,

-1tbsp Shaoxing rice wine.

-1tsp caster sugar,

-zest and juice of 2 oranges.

Mix well and leave aside.

   For the Vegetables.

2 cloves chopped garlic.

1tbsp chopped ginger.

3 sliced spring onions.

I don't own a deep fryer so I deep fry in my old saucepan. To this I add

-300ml vegetable oil.

Bring up to the frying temperature on medium heat (drop a small piece of chicken in to test the oil temperature)

Drop the chicken pieces in the dry coating.

Mix well to coat each piece.

Shake off excess flour and drop the chicken pieces in the oil.

Cook in small batches.

When the chicken has turned golden brown, remove and drain well on kitchen paper. Don't worry about cooking the meat through) 

After the chicken has had its crispy coating....

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

-ginger, with

-garlic.

Cook, stirring occasionally until the vegetables have softened, add

-the sauce, 

Cook, stirring , until the sauce had thickened, add

-chicken,

-fresh and dry chillies.

Cook, stirring, to coat the chicken pieces in the sticky sauce.

When the chicken is cooked through, taste and adjust the seasoning. 

Add spring onions.

Stir to combine.

Sprinkle over sesame seeds.

Pork Stuffed Peppers พริกยัดไส้หมูสับ

Pork Stuffed Peppers พริกยัดไส้หมูสับ

Another Chinese influenced dish but with added fresh Thai flavours. Mince proteins are very popular in Thai meals. I suppose with the majority of people on low incomes, mince offers value for money. I love cooking with mince, I feel mince soaks up Thai flavouring better than sliced meat. We love our big flavours and the generous use of herbs and spices. I have read criticisms about the heavy use of herbs and spices in Thai dishes that hinders the true tastes of meat. I think the abundant use of herbs and spices was necessary for the preservation of food in the unforgiving tropical heat. It has been this way for generations and I, for one, can't really enjoy a Thai meal without chillies, lime or fish sauce.

Serves 6.

   Pork filling.

In a large bowl, put in

-20g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 50g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-500g mince pork,

-1tbsp finely chopped ginger,

-2 large finely chopped garlic,

-1tbsp chopped coriander,

-2 finely sliced spring onions,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-2tsp sesame oil,

-1tsp white pepper,

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Divide into 6 equal portions.

Cut 3 peppers into halves.

Stuff the halves with pork filling.

Steam for 20 minutes.

   The Sauce.

In a large wok, with a tablespoon of vegetable oil, stir fry,

-3 sliced shallots,

-3-4 sliced chillies,

-2 cloves chopped garlic,

-3cm sliced ginger,

-2 sliced spring onions.

Cook, stirring occasionally, until the vegetables have softened, add

-2tbsp oyster sauce,

-2tbsp soy sauce,

-50ml water.

Continue to cook for 20 seconds or so.

To serve.

Place the stuffed peppers on a serving platter.

Spoon over the sauce.

Serve with rice.

Steamed Ginger and Soybean Lemon Sole ปลานึ่งเต้าเจี้ยว

Steamed Ginger and Soybean Lemon Sole ปลานึ่งเต้าเจี้ยว

A fresh, clean and healthy dish on a rainy Monday evening. I love steamed dishes for their freshness but I must admit I don't cook enough using this method. My steamer is shelved beyond my reach and it seems too much of an effort to get a chair in order to get to it?!?! I have made room for it nearer to hands now so you should be seeing more steamed recipes. There is Thai writing attached to this recipe but it's definitely Chinese in origin. There are so many such dishes with which there is a definite interracial cross contamination in the best possible way. I am Thai and therefore I add chillies to any dish that I can get away with.

On a heatproof platter, place,

250g lemon sole, with

3cm sliced ginger,

2 cloves chopped garlic,

1tbsp salted soybeans,

2 sliced spring onions,

1tbsp coriander leaves.

1 sliced chilli.

2 Shitake mushrooms,

1/2 lime juice 

1tbsp oyster sauce

1tbsp soy sauce.

1tsp sesame oil.

Steam for 10 minutes.

Serve with rice.

Forestière with Bacon Ciabatta Sandwich.

Forestière with Bacon Ciabatta Sandwich.

Beautiful weather, beautiful sandwich and beautiful views...

In large frying, with 1tbsp olive oil, add

-2 cloves chopped garlic, with

-250g sliced foresstière mushrooms,

-salt/pepper.

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

-1tbsp chopped parsley,

-1tbsp balsamic vinegar.

Continue to cook until the mushrooms are done.

Sandwich the filling between 400g ciabatta loaf, along with any pan gravy and your choice of salad.

Top with bacon.

Singapore Chilli Crab.

Singapore Chilli Crab.

Popular in both Malaysia and Singapore but it has been promoted by Singapore to be one of its national dishes. The dish is traditionally stir fried in a thick, sweet and sour sauce using Mud Crab but I am using crab available to us here in Blighty. Extremely delicious but I would not recommend serving or ordering this dish on a first date. Although, this is very sensual food and is normally eaten with your hands, you should not eat in front of people you are trying to impress. So go ahead and make this yummy meal, take your time and eat it in front of people who have seen you at your worst.

In 2011 CNNGo listed Singapore Chilli Crab at number 35 on the World's 50 Most Delicious Foods. I am very proud to tell you that Thai Massaman curry ranked number 1. There are four different Thai dishes in total that made the top 50, one other dish made the top 10, one at number 19 and spicy papaya salad at 46.

Serves 2.

   For the crab.

(I am using pre-cooked crab so it just needs warming through)

700g crab.

Remove the top shell (but don't throw it away).

Discard the gills,

Crack the claws.

Cut the crab into quarters.

Leave aside.

   For the paste.

In a food processor, put in

-5 shallots,

-1tbsp salted soybeans (add more shrimp paste if you don't have these)

-1/2tsp shrimp paste,

-5-6 fresh chillies,

-5 cloves garlic,

-3cm sliced ginger,

Pulse to combine.

   For the sauce.

In a large bowl, put in

-1tsp cornflour,

-1tsp turmeric powder,

-200ml water,

-80g tomato ketchup,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-1tbsp sugar.

Mix well and leave aside.

   Extras.

1 whisked egg.

1/2 lime.

   For the Garnish.

2-3 sliced spring onions.

1 sliced chilli.

1-2tbsp fresh coriander leaves.

In a large wok, on medium heat, with 1tbsp vegetable oil, add

-the paste.

Cook, stirring constantly, until fragrant, around 5 minutes, add

-the crab pieces.

Cook, stirring, to coat the crab in the spices, add

-the sauce.

Gently stir to coat the crab in the sticky sauce, add

-whisked egg.

Stir well.

Add juice of 1/2 lime.

Taste and adjust the seasoning.

Turn off the heat.

Sprinkle over the garnish.

Serve with rice.

Crisps (Potato Chips)

Crisps (Potato Chips).

I didn't think it was possible for the girls to be excited about anything but chocolate but they love these.

Equipment:

Mandoline Slicer.

Preparation: 

Slice 4-5 large potatoes on the finest setting.

Leave the the potato slices to soak in cold water for 10-15 minutes.

Pet dry on clean tea towels.

Deep fry in batches in vegetable oil.

Season with salt and anything that you may fancy.

I left one bowl just plain salted, the other salt and pepper and the last salt/pepper and paprika.

The Great Gatsby.

The Great Gatsby.

I haven't read the novel but I have been asked by a friend to come up with a recipe that represents it. Had a quick scan on the internet and I think I got the gist of the story line so here is my take on the The Great Gatsby. Pavlovas, to me, although easy, always give the impression of grandeur and opulence. My chocolate version is to capture the decadent, wild and sumptuous parties thrown by Gatsby. The chocolate portrays luxury, the mysterious Gatsby and ultimately the excessiveness and social decay. This corruption of the American Dream is further emphasised by the cream filling which is laced by Long Island Iced Tea cocktail mix. I think this alcoholic addition is especially fitting as the novel is set on Long Island. Lastly the raspberries are to signify the passion that Gatsby has for Daisy Buchanan. Hope you'll like my interpretation of the novel that I had never read.

My older daughter gave her very highest approval when she saw my Pavlova ...'cool'.

Equipment:

2 large oven trays.

Draw 30x15cm rectangle on 2 pieces of baking paper.

Invert the paper onto the trays.

Leave aside.

Use an electric mixer, beat

-10 egg whites, until soft peaks form, add

-500g caster sugar, mixed with 

-good pinch of salt,

-1tsp cream of tartar.

Add the sugar mixture a tablespoon at a time.

Stop beating when the egg white mixture is stiff enough that you can, or want to, hold it over your head.

Stir through 40g sifted cocoa powder.

150c fan forced.

Divide the egg white mixture into, roughly, 2 equal portions and spoon into the prepared tins.

Spread evenly inside the drawn rectangles.

Bake 45-50 minutes until just firm to touch and the top is crispy.

Turn off the oven and leave the meringue to cool completely in the oven.

   

   Long Island Iced Tea.

-whisky,

-vodka,

-gin,

-lemon juice,

-rum,

-cola.

(Adjust the volume according to your own taste)

   Cream filling.

Use an electric mixer, beat

-250g mascarpone cheese, with

-600ml double cream,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat to combine the ingredients (the cream should be at stiff peaks to accommodate the added liquid).

Stir through the cocktail mix.

     Raspberry Sauce.

In a small saucepan, put in

-400g frozen raspberries, with

-2tbsp water,

-2tbsp icing sugar.

Cook on low heat until the fruits have softened.

   To assemble.

Place the first layer of meringue onto a large platter.

Spoon on the cream filling.

Spoon on half of the raspberry sauce.

Top with the second layer of meringue.

Spoon over the remaining raspberry sauce.

Grate over dark chocolate.

Cider Risotto with Pan Seared Duck.

Cider Risotto with Pan Seared Duck.

I love risotto without added cream or cheese so it's inadvertently healthier. I am never without my stock so delicious meals can be whipped up in no time at all. It's the stock that transforms the risotto from a stodgy mess to creamy scrumminess. It's not only risottos that are instantly delicious using homemade stock but also East Asian dishes to casseroles and curries. Risottos are easy and stock magically changes it from ordinary to an impressive dinner party meal. I am serving mine with duck, which is always super duper special.

Serves 3.

Preparation:

Shell 500g fresh peas (you should end up with around 150g).

Add,

-1tbsp chopped chives,

-1tbsp balsamic vinegar,

-salt and pepper.

Mix well and leave aside.

2 duck breasts, seasoned, with

-salt/pepper,

-1tsp five spice powder.

Leave aside.

   For the risotto.

In a large saucepan, add

-1tbsp olive oil, with 

-2 chopped shallots,

-1 clove chopped garlic.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-300g risotto rice.

Cook, stirring constantly to coat the rice, around a minute or so, add

-250ml cider.

Stir until the rice has absorbed the liquid, add

-a ladle of chicken stock at a time.

Cook,stirring constantly until the stock has been absorbed.

Repeat this process until about 1 litre of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

At the same time...

Oven 200c fan forced.

In a frying pan, on medium-high heat.

-the duck breasts, skin side down.

Cook the duck for a couple of minutes on each side.

Place in the oven for 5-7 minutes, depending on how much you like your duck cooked.

Leave to rest for 5-7 minutes.

Coconut Sticky Rice with Fresh Mango ข้าวเหนียวมะม่วง

Coconut Sticky Rice with Fresh Mango ข้าวเหนียวมะม่วง

My first ever Thai dessert recipe! I am not expecting many of you to make this, Thai mango 'Nam Dok Mai' variety is not widely available. This is a very seasonal dish and is only available at this time of year when Nam Dok Mai have ripened.

A massive thank you to my brother, friend and partner in many crimes, Jung Tadsee, for sending this mango all the way from Brighton. แท้งกิ้วๆ, I hope I've done it justice.

If you like rice pudding, you'll love this.

Serves 2.

Soak 150g glutinous Thai rice for around 3 hours.

Microwave at 850 watts for around 6 minutes.

In a large saucepan, put in

-400ml coconut milk, 

-80g golden caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Cook, stirring occasionally, until the sugar has dissolved, add

-the cooked rice.

Stir gently until the rice has absorbed the liquid.

Serve with sliced Thai mango.

Cider Beef.

Cider Beef.

Another Friday night, another Chinese(ish) meal to tempt you. I expect you have not heard of Cider Beef before, I hope not, as I want to claim ownership. A friend had commented on a lemon chicken dish that I had blogged a while ago, which made me crave it. I have no lemons or chicken but I have beef and I have cider... so ta da... Cider Beef.

Deliciously smoky, sticky, slightly sweet and sour, which I think you'll love.

Serves 3.

Preparation:

500g sirloin steaks, cut into bite- size pieces, seasoned with salt and pepper.

Leave aside.

   For the batter,

In a large bowl, put in

-110g plain flour,

-20g cornflour,

-salt/pepper,

-130ml cold cider.

Whisk to combine.

Refrigerate until needed.

   For the sauce.

In a bowl, put in,

-1tsp cornflour,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-2tsp sesame oil,

-1tsp caster sugar,

-120ml cider.

Mix well and leave aside.

   For the Vegetables.

2 cloves chopped garlic.

1tbsp chopped ginger.

4-5 dry chillies.

1 onion, cut into chunks.

1 pepper, cut into chunks.

2-3 sliced chillies.

3 sliced spring onions.

I don't own a deep fryer so I deep fry in my old saucepan. To this I add

-300ml vegetable oil.

Bring up to the frying temperature on medium heat (drop a piece of  beef in to test the oil temperature)

Drop the beef pieces into the batter.

Mix well to coat each piece.

Cook in small batches.

When the beef has turned golden brown, remove and drain well on kitchen paper. (Don't worry about cooking the meat through) 

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

-ginger, with

-garlic,

-dry chillies.

Cook, stirring occasionally until the vegetables have softened, add

-beef

Cook, stirring , for a minute or so, add

-the sauce,

-fresh chillies,

-onion chunks,

-pepper chunks.

Cook, stirring, to coat the beef pieces in the sticky sauce.

When the beef is cooked through, taste and adjust the seasoning. 

Stir through sliced spring onions.

Serve with rice

Flan.

Flan.

This is DeLiCious!!!! The silky smooth baked custard is sweet, rich and creamy, the caramel gives that sweet, slightly burnt smokiness, just gorgeous! I wish I could eat the whole thing.

Compliments to Mrs. Rescued Hens for the best eggs in Northants and thank you so much, as always, Mrs. Spikings, the best human being in the world.xx

Equipment:

2 litre capacity loaf tin.

   For the caramel.

In a saucepan, put in

-200ml water,

-200g caster sugar.

Cook, without stirring on low heat until the sugar has dissolved. Bring to the boil, turn the heat up to medium, cook for around 15-20 minutes, until the mixture has become golden.

Pour into the prepared tin and leave aside.

In a large bowl, whisk

-6 egg yolks, with

-80g caster sugar, 

-1tsp vanilla bean paste,

-pinch of salt.

Leave aside.

Oven at 150c fan forced.

Put the kettle on to boil.

In a large saucepan, put n

-600ml double cream,

-300ml milk.

Cook on low heat to just below boiling point.

Add

-1/2 cup of hot milk to 

-egg/ sugar mixture,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 the rest of the hot cream.

Transfer to a jug. 

Pour into the loaf tin.

Place the tin into a deep oven tray.

Fill the tray with hot water, from the kettle, to half way up the loaf tin

Bake 1 hour.

Leave the crème caramel to cool to room temperature. 

Refrigerate at least 4 hrs.

Invert onto the serving plate, serve cold.

Steamed Pork Buns ซาลาเปาไส้หมูสับ

Steamed Pork Buns ซาลาเปาไส้หมูสับ

Don't be alarmed by how many buns this recipe yields, you'd not be able to stop yourself having at least 5-6 on your own. The buns take some time to make so therefore make a lot and freeze for when you fancy your very own dim sum at home. The soft bread is delicious against the savoury pork, the Shitake mushrooms have that delicious umami flavour which is very addictive. I am, once again, serving some spicy sauce along side, although the buns are definitely scrummy on their own. These homemade buns are easy to make, albeit time consuming (3-4 hours). It's perfect for making ahead, so pick a day that you won't be disturbed, put music on and have fun.

Makes 36.

   For the Dough.

In a large heatproof bowl, put in

-1kg plain flour, 

-1tsp salt,

-3tsp dry yeast,

-5tbsp vegetable oil,

-1tbsp sesame oil.

Pour in 550ml warm water.

Bring to a rough dough with your hands. If you find there are too many dry crumbs left, add more water.

Tip onto a lightly floured surface.

Knead for around 5 minutes or until soft and smooth.

Put in a greased bowl.

Cover with cling film.

Leave for around 1 hour, in a warm place.

   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.

   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.

When the dough has had its proving time.

Knead briefly for a minute or so to get rid of air pockets.

Work with 45-50g of dough at a time.

Use a rolling pin to roll into a roughly 12cm round discs.

Fill each disc with a heaped tablespoonful of pork filling.

Pull up the edges to encase the filling and shape into a ball.

Place in cupcake cases and refrigerate.

Repeat until you are done.

Steam for 20 minutes, in batches.

Cheesy Bacon and Sweet Potato Rolls.

Cheesy Bacon and Sweet Potato Rolls.

We all love sausage rolls but wait until you try this creamy, cheesy and smoky version....they'll disappear in a flash. Delicious hot or cold but definitely better hot. Don't be so greedy as to try them straight out of the oven and burn your tongue in the process (I am not talking from experience 😂😊)

Preparation:

500g sweet potatoes, peeled cut into chunk.

Boiled, drained and leave aside.

In a large frying pan, with a tablespoon of oil, fry

-1 large sliced onion, with

-150g sliced bacon.

Cook, stirring occasionally, until the onions and bacon pieces are cooked through.

Stir through 2tbsp chopped parsley.

Add cooked potatoes.

Stir well to combine.

Cook out any excess liquid.

Turn the heat off.

Add 150g grated cheddar cheese.

Stir well and leave to cool.

Divide into 16 equal portions.

You'll need 2x250g puff pastry.

Divide each pastry into 8 equal portions.

Place the filling on one end of the pastry.

Roll to encase the filling.

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 for 30-35 minutes.

Braised Ginger and Black Bean Pork.

Braised Ginger and Black Bean Pork.

This dish is normally stir fried but being slow cooked adds such depth of flavour and saves preparation and washing up time. This is a warming, spicy and flavoursome meal on a day that is wet and miserable. I love food being cooked this way but this method doesn't always work well when the weather is warm (perfect for today, though).

I added 3 types of mushrooms to this dish, dry Shitake mushrooms for flavours and chestnut for the earthiness. The last type of mushroom is perhaps not so well known, white fungus, the mushrooms acts like a sponge, soaking up all the beautiful broth but still retain the most amazing texture. If you happen to come across any, give it a try, it's unlike anything you've tried before.

Serves 6

In a large stock pot, put in

-1 litre vegetable stock or water with a stock cube,

-2tbsp fermented black beans,

-4cm sliced ginger,

-1 sliced onion,

-3 cloves crushed garlic,

-2 sliced peppers,

-5-6 dry chillies,

-3-4 dry Shitake mushrooms.

Bring up to a gentle simmer and leave to cook for 10 minutes.

Add 1.3kg pork leg.

Cover with a lid and leave on a gentle simmer for around 4 hours until the meat is tender and melting.

Turn the pork in the stock every hour or so.

When you are ready to serve...

Add..

-1tbsp palm or brown sugar,

-100g sliced chestnut mushrooms,

-150g white fungus mushrooms.

Cook for around 3-5 minutes.

Taste and adjust the seasoning, you may need soy sauce and oyster sauce.

Stir through sliced spring onions.

Serve with rice.

Braised Ginger and Black Bean Pork.

This dish is normally stir fried but being slow cooked adds such depth of flavour and saves preparation and washing up time. This is a warming, spicy and flavoursome meal on a day that is wet and miserable. I love food being cooked this way but this method doesn't always work well when the weather is warm (perfect for today, though).

I added 3 types of mushrooms to this dish, dry Shitake mushrooms for flavours and chestnut for the earthiness. The last type of mushroom is perhaps not so well known, white fungus, the mushrooms acts like a sponge, soaking up all the beautiful broth but still retain the most amazing texture. If you happen to come across any, give it a try, it's unlike anything you've tried before.

Serves 6

In a large stock pot, put in

-1 litre vegetable stock or water with a stock cube,

-2tbsp fermented black beans,

-4cm sliced ginger,

-1 sliced onion,

-3 cloves crushed garlic,

-2 sliced peppers,

-5-6 dry chillies,

-3-4 dry Shitake mushrooms.

Bring up to a gentle simmer and leave to cook for 10 minutes.

Add 1.3kg pork leg.

Cover with a lid and leave on a gentle simmer for around 4 hours until the meat is tender and melting.

Turn the pork in the stock every hour or so.

When you are ready to serve...

Add..

-1tbsp palm or brown sugar,

-100g sliced chestnut mushrooms,

-150g white fungus mushrooms.

Cook for around 3-5 minutes.

Taste and adjust the seasoning, you may need soy sauce and oyster sauce.

Stir through sliced spring onions.

Serve with rice.

Fruit Jelly with Vanilla Cream.

Fruit Jelly with Vanilla Cream.

Fun and summery dessert that can be enjoyed by both parents and kids. I can't seem to stay away from cream but if you are very strong willed, leave out the cream, add another layer of fruit and declare this dessert healthy.

Equipment:

8x300ml capacity glasses.

   For the Raspberry Jelly.

In a large heatproof bowl, put in

-200ml, 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.

In a large saucepan, put in

-350g frozen raspberries, with

-550ml water,

-100g caster sugar.

Cook, stirring occasionally, on low heat until the fruits have softened,

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Divide equally between the glasses.

Leave to stand for 30 minutes.

Refrigerate about 4 hours or until set.

   The Clementine Layer.

 In a large heatproof bowl, put in

-200ml, 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.

In a large saucepan, put in

-570ml water,

-100g caster sugar.

Cook, stirring, until the sugar has dissolved.

Add the dissolved gelatine.

Add segments from 3 clementines.

Transfer into a jug.

Divide equally between the glasses.

Leave to stand for 30 minutes.

Refrigerate about 4 hours or until set.

   For the Cream Layer.

In a large heatproof bowl, put in

-200ml, 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.

In a large saucepan, put in

-570ml double cream,

-65g caster sugar.

Cook, stirring constantly, until the cream is almost boiling point.

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Divide equally between the glasses.

Leave to stand for 30 minutes.

Refrigerate about 4 hours or until set.

Pineapple Sponge Sandwich.

Pineapple Sponge Sandwich.

We have friends coming over tomorrow, we are out of chocolate, so we hope they will like this masterpiece by Miss Johnson.

Equipment:

2x20cm springform cake tins lined with baking paper.

Oven 180c fan forced

   For the sponge.

 Use an electric mixer, beat

-150g butter,

-225g self raising flour,

-225g caster sugar,

-4 eggs,

-80ml milk

-1 tsp vanilla bean paste,

-pinch salt,

-1 tsp baking powder.

Mix together until thoroughly combined.

Stir through 225g pineapple chunks.

Divide equal between the prepared tins. 

Bake around 25 minutes (check after 20 minutes) skewer should come out clean.

Cool completely in tins, on a cooling rack.

   To assemble.

Spread 100g raspberry jam on the first layer of cake.

Top with the second layer of cake.

Sprinkle on some icing sugar.

Beef and Mushroom Pasties.

 

Beef and Mushroom Pasties.

Versatile beef pasties, delicious served hot at home or cold on a picnic.

   For the beef filling.

In a large wok, with a tablespoon of vegetable oil, brown

-1kg mince beef, with

-1tsp sea salt.

Drain well through a sieve. 

Leave aside.

Put the wok back on the heat, fry 

-1 large chopped onion, with

-3 cloves garlic.

Cook, stirring until the onions have softened, add

-200g sliced chestnut mushrooms,

-mince beef, add

-1tsp black pepper,

-2tbsp soy sauce,

-1tsp cornflour,

-2tbsp chopped parsley.

Leave to simmer for about 10 minutes or until the liquid has reduced. You need the mince quite dry. 

Taste and adjust the seasoning.

Leave to cool. 

Divide into 10 equal portions.

   For the pastry.

In a large bowl, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g suet.

Rub the fats into the flour until breadcrumbs form, add

-350ml cold water.

Bring to a rough dough with your hand,if it's too dry add a couple more tablespoonfuls of cold water.

Don't knead. 

Place in the fridge to chill for 20 minutes.

Oven 220c fan forced.

    When the pastry is ready.

Divide into 10 equal portions.

Roll out to 16cm round discs.

Spoon on the beef mixture.

Brush the edges with milk.

Crimp the edges with a folk.

Put on the prepared trays (2 large baking trays lined with baking paper)

Brush with milk.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 5-10 minutes.

Cool on rack.

Apple Crumble Traybake.

Apple Crumble Traybake.

An easy and delicious way to use up very ripe apples. The sweet and moist cake pairs perfectly with the crunchy and nutty crumble. 

Equipment:

23x30cm deep oven tray lined with baking paper.

   For the crumble.

In a saucepan, put in,

-80g butter,

-60g caster sugar,

-80g plain flour,

-25g rolled oats,

-25g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Leave aside.

   For the sponge.

Use an electric mixer to beat,

-300g self raising flour,

-1tsp baking powder,

-300g caster sugar,

-4 eggs,

-250g butter, at room temperature,

-50ml milk,

-1tsp vanilla bean paste.

Beat to incorporate the ingredients.

Stir through 600g peeled, chopped eating apples.

Spoon into the prepared tin.

Sprinkle over the crumble topping.

Bake 45-50 minutes, skewer should come out clean.

Cool completely in tin.

Cut into slices to serve.