Crispy Belly Pork with Vegetable Stir Fry.

Crispy Belly Pork with Vegetable Stir Fry.

The pork belly has started in a low oven to get the flesh side soft and tender. The searing hot oven then turns the skin golden and crispy. I felt the skin could do with a little more crunch and so went the pork into the AirFryer with the most mouth watering result. The belly pork is a rich cut of meat so a fresh vegetable stir fry is needed. Serve with plenty of rice.

Preparation:

1.2kg pork belly, score the skin, season with salt/pepper.

In a large oven tray, put in,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp sesame oil,

-1tbsp balsamic vinegar,

-4tbsp water,

-3cm sliced ginger,

-3 cloves crushed garlic,

Mix well, add

-pork belly.

Leave the pork to marinate, flesh sided own, for 45 minutes.

Bake in 150c fan forced for 1:30 minutes.

Bake at 220c fan forced for 30 minutes or until the skin is crispy.

Place under a hot grill if you still haven't achieved the perfect crackling (or in an AirFryer).

Pavlova with Gooseberry Cream.

Pavlova with Gooseberry Cream.

I have found another use for my gooseberries. Crispy, chewy and sweet meringue base, piled high with rich mascarpone cream, topped with sweet and sharp stewed gooseberries with added crunchy nuttiness of roasted pistachios. Perrrrrfect!

Equipment:

Baking tray lined with baking paper.

Preparation:

Dry roast 30g shelled pistachios, roughly chopped.

Oven 140c fan forced.

Use an electric mixer, beat,

-egg whites, until soft peaks form, add

-a tablespoon of sugar at a time, leaving the beaters running (you'll need 300g)

You should be able to turn the bowl upside down when the egg white mixture is ready.

Spoon onto the prepared tray, shape into a rough 20cm disc.

Bake around 1hrs 5 minutes. The Pavlova should be dry to the touch. 

Leave the Pavlova to cool completely in the oven.

   For the cream filling.

Use an electric mixer, to beat,

-2tbsp icing sugar,

-1tsp vanilla bean paste,

-300ml double cream,

-250g mascarpone cheese.

Beat until the cream just holds its shape.

Refrigerate until needed.

In a large saucepan, put in,

-350g topped and tailed gooseberries,

-3tbsp caster sugar,

-pinch of salt.

Cook, stirring occasionally until the fruits have broken down.

   To assemble.

Place the pavlova onto a serving platter.

Spoon on the cream.

Top with the stewed gooseberries.

Sprinkle over chopped pistachios.

Serve immediately.

Chicken and Pea Samosas.

Chicken and Pea Samosas.

Here they are, cooked in the AirFryer as stated earlier. These samosas are made using leftover spring roll skins. I had never made samosas before, although the recipe is my own, I went on YouTube to learn how to fold them! I am happy with how well they have turned out and the best bit...no deep frying!!!

You will need 22 spring roll wrappers (14x14cm)

   The Vegetables.

2 cloves chopped garlic.

1 sliced onion.

80g chopped carrots.

   Protein.

300g finely chopped chicken breast.

Seasoning:

1tbsp cumin seeds.

1/2 ground ginger.

1/2 cayenne pepper.

2tsp paprika.

2tbsp soy sauce.

Salt/pepper.

   Extra.

300g cooked peas.

   The filling.

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

-vegetables.

Cook stirring occasionally until the vegetables have softened, add

-chicken,

-seasoning.

Cook, stirring occasionally, until the chicken is done, add

-peas.

Taste and adjust the seasoning.

Leave to cool completely before assembling.

Cook in batches at 200c for 6 minutes.

Duck Fusilli with Pecan Crumbs.

Duck Fusilli with Pecan Crumbs.

This is the perfect meal to have on this very unseasonably cold day. Not an outright winter warmer dish but light, fresh and full flavoured. An easy midweek meal but the crispy, succulent duck breasts and the spicy crunchy crumbs have turned it into a super duper special plate of delicious food.

Serves 4

Preparation: 

100g of pasta per person.

   The base.

2 cloves chopped garlic.

1 sliced onion.

5 sliced tomatoes.

1 sliced pepper.

4 rashers sliced bacon.

   The seasoning.

1tbsp paprika.

1/2tsp cayenne pepper.

Salt/pepper.

1tbsp balsamic vinegar.

1tbsp soy sauce.

   Pecan Crumbs.

In a frying pan, with 2 tablespoon of olive oil, fry

-2 rashers sliced bacon,

-50g finely chopped bread, 

-50g chopped pecans,

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

Cook, stirring occasionally until golden brown.

Leave aside.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

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

-seasoning.

Stir well to combine, add

-cooked pasta.

Cook, stirring occasionally to coat the pasta in the vegetables.

Taste and adjust the seasoning.

Stir through 1tbsp chopped chives.

   The Duck.

2 duck breasts, score the skin, season with salt and pepper.

Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high.

Cook for about 2 1/2 minutes on each side.

Place in 200c fan forced for around 7 minutes.

Leave to rest and slice thinly.

   To serve.

Spoon the pasta into a serving dish.

Add the sliced duck.

Top with the pecan crumbs.

Spring Rolls ปอเปี๊ยะทอด

Spring Rolls ปอเปี๊ยะทอด

Delicious crispy spring rolls with aromatic, moreish inside served alongside sweet, sour and spicy tomato chilli jam. These scrummy spring rolls have been cooked in the AirFryer so they get extra brownie points for being healthy. I normally deep fry my spring rolls but I don't have enough vegetable oil, so I tried the AirFryer with the most fantastic result. I hate deep frying and I am now going to try cooking samosas in the AirFryer...I love my AirFryer.

In a large bowl, put in

-100g dry vermicelli noodles, with

-cold water, enough to cover the noodles.

Leave to soak for 20 minutes.

When ready, drain and snip with scissors.

       Vegetables.

-2 cloves chopped garlic,

-3 chopped spring onions,

-2 large Portobello mushrooms, finely chopped,

-2 carrots, finely chopped 

-50g chopped cabbage.

In a large wok, fry

-850g mince pork,

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

-vegetables,

-noodles.

Stir well to combine, add

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp sesame oil,

-1tbsp fish sauce,

-1tsp white pepper,

-pinch of salt.

Stir fry until the pork is cooked through.

Taste and adjust the seasoning.

Leave to cool completely.

This mixture makes 28 spring rolls, 14x14cm pastry sheet.

I filled each piece with around 2 1/2 tbsp of mixture.

Instead of a beaten egg the 'glue' used to seal the edges together is water and flour.

Mix 1tbsp of plain flour with 1tbsp of water.

The picture instructions on how to roll the spring rolls are on the packet and is probably more useful than me trying to explain.

Cook in the AirFryer in batches at 200c for 6 minutes.

Serve with herb and tomato chilli jam.

      Chilli Jam.

In a large saucepan, with a tablespoon of vegetable oil, put in 

-2 sliced onions, 

-2 cloves chopped garlic,

-5-6 sprig coriander,

-4 chillies,

Cook stirring occasionally until the vegetables have softened, add

-2x400g tinned tomatoes,

-1tbsp balsamic vinegar,

-2tbsp soy sauce,

-1tsp salt,

-3tbsp caster sugar.

Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.

Taste and adjust the seasoning.

Gooseberry Curd Tart.

Gooseberry Curd Tart.

Sweet, ginger biscuit base is the perfect accompaniment to the very sharp gooseberry curd (sugar seems to have no effect!) The very first taste makes you wince but you'll soon get used to the taste and it's one delicious tart! I am super happy with my newest invention.

Equipment:

25cm loose bottomed tart tin.

   For the base.

In a food processor, put in,

-300g ginger 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 and sides of the tin. 

Refrigerate until needed.

   The gooseberry curd.

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 heatproof bowl, put in,

-6 egg yolks, whisk well.

In a large saucepan, put in,

-800g topped and tailed gooseberries,

-200g caster sugar,

-pinch of salt.

Cook, stirring occasionally on low heat, until the fruits have broken down, add

-150g chopped butter.

Cook, stirring until the butter has melted.

Spoon 1/2 cup of hot mixture on the egg yolks.

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

Pour the mixture back into the saucepan, cook, stirring, until the sauce has thickened, around 10 minutes, add

-gelatine.

Stir well to combine.

Leave to cool for around 30 minutes.

Pour into the tart case.

Refrigerate for around 2 hours or until set.

Black Pepper Swimmer Crab with Asparagus Risotto.

Black Pepper Swimmer Crab with Asparagus Risotto.

This rich and comforting risotto is livened up with decadent, luxurious, smoky and spicy blue swimmer crabs. Deliciously aromatic, warming with just the right amount of heat.This is a meal not to be rushed.

Serves 3.

   For the risotto.

In a large saucepan, add

-1tbsp olive oil, with 

-1 chopped onion,

-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 fish 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.

Stir through 200g blanched asparagus.

   Pepper Crab

In a large frying pan, with a tablespoon of olive oil, add

-2 cloves chopped garlic, 

-1 sliced pepper,

-1 sliced onion,

-2 sliced tomatoes,

-1tbsp black pepper,

-1tbsp paprika,

-1/2tsp cayenne pepper,

-1tbsp soy sauce,

-1tbsp balsamic vinegar,

-pinch of salt

Leave to cook for a minute or so, add

-1kg swimmer crab.

Cook, stirring occasionally to coat the crab in the spices.

Cover, stirring occasionally until cooked through, add

-1tbsp chopped chives.

Serve with the risotto.

Breaded Chicken with Homemade Cider Beans.

Breaded Chicken with Homemade Cider Beans.

Deliciously moist chicken breast in a crispy breadcrumb coating served alongside spicy, sweet and sour beans. This simple chicken recipe was loved by both children and adults, no one is ever too old for breaded chicken.

Serves 6

Preparation.

Sandwich the chicken breasts between sheets of cling film. Pound gently with a rolling pin to about 1cm in thickness.

   To assemble.

Place 200g of breadcrumbs in a large platter, seasoned with salt and pepper.

Crack 5 eggs into a large bowl, whisk.

Dip the chicken breasts in the whisked eggs.

Dredge in breadcrumbs.

Dip in the whisked eggs.

Re dredge in breadcrumbs.

Shallow fry in about 1cm of vegetable oil on medium heat until cooked through.

Drain well.

   Cider Beans.

In a large saucepan, with a tablespoon of olive oil, fry

-1 sliced onion,

-2 cloves chopped garlic,

-salt and pepper.

Cook, stirring occasionally until the vegetables have softened, add

-400g tinned cannellini beans, 

-1tsp cayenne pepper,

-1tsp paprika.

Cook, stirring occasionally to coat the beans, add

-1tbsp balsamic vinegar,

-1tbsp soy sauce,

-100ml cider,

-400g tinned tomatoes.

Leave to simmer for 15 minutes.

Taste and adjust the seasoning.

Chicken Gyoza.

Chicken Gyoza.

Using a very British leftover roast chicken into a very Japanese snack. Gyoza are Japanese dumplings very similar to Chinese pot stickers. They are first fried then steamed to end up with crispy crunchy bottom, contrasting perfectly with the soft top. The dipping sauce is very Japanese and very delicate, I had to fight my natural instincts to add chillies.

You will need 30 Gyoza wrappers (10cm)

   In a large bowl, put in

100g cooked cabbage, finely chopped.

3 spring onions, finely chopped,

1tbsp chopped ginger,

1tbsp chopped garlic,

1tbsp Mirin,

2tbsp soy sauce,

350g finely chopped cooked chicken (you can use raw chicken or pork mince).

Mix well to combine.

Place a teaspoon of filling in the middle of the pastry.

Brush the edges with water.

Fold into a semi circle and crimp the top.

Fry in batches in 1tbsp of vegetable oil until the bottoms have browned.

Add 50ml water.

Cover with a lid.

Leave to steam until the water has evaporated.

Serve with the dipping sauce.

   Dipping sauce.

In a bowl, put in

4tbsp very good soy sauce (Kikkoman is the absolute best),

1 1/2 tbsp balsamic vinegar.

Herb Roasted Chicken with Cider Gravy.

Herb Roasted Chicken with Cider Gravy.

Wonderfully moist and aromatic Sunday dinner is even more special with beautiful sweet and sour cider gravy. The crispy potatoes are just delicious and a total hit.

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.

Roast in 190c fan forced for 1:15 hours.

Remove the chicken and carrots. 

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

Add 1tbsp plain four.

Add 200ml cider and plenty of black pepper.

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

Pass through a sieve.

Carve the chicken into portions.

Serve.

Žemlovka

Žemlovka

Slovak bread and butter pudding with grated apples. My older daughter's school project is to research a country that's competing in Euro 2016. Part of the project is to make a traditional dish of that country. This is our version of žemlovka and it is delicious! The soft inside contrasts perfectly with the crispy top, perfect is made even more perfect with the sharp and sweet grated Bramley apples. This really is a must try recipe. My daughter is taking it into school and we don't want her to...

Preparation:

500g grated Bramley apples.

   The custard.

In a large bowl, put in

-6 eggs, with

-1tsp vanilla bean paste,

-150g caster sugar.

Whisk well to combine, add

-500ml double cream,

-800ml milk.

Whisk to combine and leave aside.

In a large deep oven proof dish, put in

-8 sliced croissants.

Pour over the custard.

Press lightly to submerge the croissants in the custard mixture.

Top with grated apples.

Leave to stand for 10 minutes.

Bake in 180c fan forced oven for 45 minutes.

Leave to stand for 10-15 minutes before serving.

Serve with double cream or ice cream.

Asian Glazed Pork Fillet.

Asian Glazed Pork Fillet.

A delicious accompaniment to the hot and spicy pork curry. The girls love the sweet, tender and juicy fillet and grownups like it for the relief it provides from the heat of the curry.

In a deep oven tray, put in

-500g pork fillet, with

-2 clove crushed garlic,

-3cm sliced ginger,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp plum jam,

-2tsp sesame oil,

-salt/pepper.

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

Oven 200c fan forced.

Bake 35 minutes.

Baste half way through cooking.

Leave to rest for 5-10 minutes before serving.

Pork and Gooseberry Curry แกงคั่วหมู

Pork and Gooseberry Curry แกงคั่วหมู

East meets West with the most fantastic result. The gooseberries are growing in abundance and the most perfect souring agent, replacing the more traditional tamarind. The curry is spicy, aromatic, salty, sour and is perfect with hot Jasmine rice.

   Preparation:

1kg pork belly, cut into 2cm slices, 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.

10-15 dry chillies.

100g gooseberries, topped and tailed.

200g cooked fine beans.

   Sauces.

1tsp shrimp paste.

500ml 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 (not the beans),

-water.

Cover with a lid.

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

Add 1tbsp palm or brown sugar.

Stir through cooked beans.

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

Chicken and Bacon Paella.

Chicken and Bacon Paella.

Plump grains of rice stir fried in warming, earthy, spicy coating then stewed in homemade chicken stock. The tender, moist marinated chicken breasts bring everything together. This paella uses simple, everyday ingredients but you can certainly glam it up with your choice of seafood. This simple version is, however, no less scrummy. My husband has asked that the next time I cook it to make a bigger portion.

Serves 4.

Preparation:

   The meat.

In a large bowl, put in

-500g sliced chicken breast, with

-1tbsp paprika,

-1/2tsp cayenne pepper,

-salt/pepper.

-1tbsp balsamic vinegar.

Mix well and leave aside.

   The base.

1 sliced pepper.

1 sliced onion.

2 sliced tomatoes.

2 cloves chopped garlic.

4 rashers sliced bacon.

   Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

   Rice.

-300g paella rice.

  Chicken stock.

-650-700ml.

   Vegetables.

200g fresh peas.

2tbsp chopped chives.

Lemon or lime wedges.

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

-the chicken.

Continue to cook, stirring occasionally until the chicken pieces are cooked through.

Leave aside.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

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

-paella rice,

-seasoning.

 Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-peas, 

-chicken,

-chives.

Spoon onto a serving dish, serve with lime or lemon wedges.

Potato and Bean Soup.

Potato and Bean Soup.

A quick, filling, warming and comforting potato and bean soup. A needed meal in the current economic climate...whatever your political leaning.

Serves 2.

In a large saucepan, with a tablespoon of olive oil, fry

-1 sliced onion,

-2 cloves chopped garlic.

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

-350g thinly sliced potatoes,

-400g tinned cannellini beans,

-a handful of parsley.

Cook, stirring occasionally for a minute or so, add

-1 litre ham stock.

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

Use a hand blender to blitz the vegetables.

Spoon into a serving bowl.

Top with crispy bacon and chopped parsley.

Chicken Noodle Soup ก๋วยเตี๋ยวไก่ตุ๋น

Chicken Noodle Soup ก๋วยเตี๋ยวไก่ตุ๋น

 I made some braised chicken in an aromatic five spice broth for dinner last night and this is its happy byproduct. The dark, deep stock is actually tastier and richer the day after as in the case of curries. I also have leftover chicken which I have shredded but you can certainly reuse the stock to poach any extra needed chicken. 

Noodle soup is a popular street food dish in Thailand and is eaten all day long, it has endless variations, from fresh meat to hot and sour. I prefer this version as I prefer meat slowed cook. The fresh meat version, where fresh meat is blanched in the stock for a minute or so before adding to the noodle bowl is favoured by my husband, is something I am not a fan of.

Thai noodle soups are open to interpretation, we get given a hot bowl of noodle soup and then we are let loose on the condiments. My little sister always asks to try mine to compare and I would try hers. My sister's noodle soups always taste like syrup. Of course she prefers hers and I prefer mine, hot, sour and spicy with a pinch of sugar and not 5 tablespoonfuls.

   Vegetables.

Finely sliced 2-3 spring onions.

A handful chopped coriander.

Sliced gem lettuce.

Bean sprouts.

   Condiments.

Finely chopped 5 cloves of garlic. Deep fry and leave aside.

Mix together 3 chopped chillies with 6tbsp malt vinegar.

Dry chillies flakes.

Fish sauce.

Sugar.

Shred leftover chicken.

Cook noodles according to packet instructions.

Bring the stock up to the boil.

   To assemble.

Place some cooked noodles in a serving bowl.

Add chicken.

Add vegetables.

Spoon over hot stock.

Add Condiments.

Gooseberry and Pistachio Crumble.

Gooseberry and Pistachio Crumble.

These gooseberries have been freshly p(r)icked from the garden. I like gooseberries but they are not something I would seek out to eat. When I cook with ingredients that I am not that keen on I make sure the other elements really shine. In this case, the coconut and pistachio crumble. The delicious crumble smells amazing with beautiful nutty crunch and texture. The caramelised gooseberries aren't bad either.

Equipment:

Deep ovenproof dish.

   For the gooseberries.

In a large saucepan, put in

-1kg topped and tailed gooseberries, with

-150g dark brown sugar,

-1tsp ground ginger.

Cook, stirring occasionally, on medium heat until the gooseberries have broken down.

Spoon into the prepared tin and leave aside.

   For the crumble.

In a large saucepan, put in

-180g chopped butter,

-180g plain flour,

-120g caster sugar,

-50g rolled oats,

-50g desiccated coconut,

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

Turn off the heat.

Stir through 50g chopped pistachios.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 30 minutes.

Serve with double cream, ice- cream or some deliciously thick mascarpone.

Five Spice Chicken ไก่พะโล้

Five Spice Chicken ไก่พะโล้

Beautiful aromatic Five Spice braised chicken. The chicken is wonderfully tender, flavoursome and warmingly delicious. The spicy sauce binds everything together and helps to cut through the richness of the stock.

The poaching liquid is super tasty so don't throw it away, I have another Chinese influenced dish to show you.

Serves 6.

In a large stock pot, put in

-3 litres water,

-2 star anise,

-1 stick cinnamon,

-3 cloves garlic,

-1tsp five spice powder,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-1 chicken stock cube.

Bring up to the boil, add

-1.8kg free range whole chicken.

Turn the heat down low and leave to simmer for 1 hour with a lid on

In a separate saucepan...

Boil 3 eggs.

Once cooked, peel and add to the stock pot.

Once the chicken has had 1 hour, add

-2tbsp palm or brown sugar.

Turn the heat off and leave the chicken to cool down and continue to cook in the stock.

   Sauce:

-4cm ginger, finely chopped,

-2 cloves garlic finely chopped,

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

-10 chillies (adjust according to your taste),

-1tsp palm sugar,

-8tbsp light soy sauce,

-1tbsp 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).

Once the chicken has cooled down.

Carve into portions.

Turn the heat up high to warm the stock through.

Spoon the hot stock over the chicken.

Serve with rice and sauce.

Rhubarb and Raspberry Cream.

Rhubarb and Raspberry Cream.

This cool and refreshing summery dessert is extraordinarily special as the rhubarb was freshly picked from the garden. I am such a hopeless gardener but the rhubarb doesn't seem to need much attention and can survive without my poor input.

Equipment:

8x250ml capacity glasses.

   Biscuit Base and Topping.

In a food processor, put in,

-300g ginger biscuits, pulse to fine crumbs.

Spoon into a large heatproof bowl.

(Reserve 60g of biscuit crumbs), add

-120g melted butter.

Stir to combine.

Spoon into the prepared glasses.

Refrigerate until needed.

   Rhubarb.

In a large saucepan, put in

-500g rhubarb, cut into 2cm chunks, 

-1tbsp water,

-1tsp ground ginger,

-100g caster sugar.

Leave to cook, stirring occasionally, on low- medium heat until softened.

Leave to cool completely.

   The Raspberry.

In a large saucepan, put in 

-300g frozen raspberries, 

-2tbsp caster sugar,

-1tbsp water.

Leave to cook, stirring occasionally, on low- medium heat until softened.

Leave to cool completely.

   For the cream.

Use an electric mixer to beat,

-600ml double cream,

-2x250g mascarpone cheese,

-4tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

   To assemble.

Spoon the cooled rhubarb into the glasses.

Spoon on the vanilla cream.

Spoon on the raspberry sauce.

Top with the reserved crumbs.

Asian Glazed Ham and Pea Pasta.

Asian Glazed Ham and Pea Pasta.

Turning leftover glazed ham into a completely different and delicious meal, the perfect dish on a rainy day.

Serves 3.

Preparation:

1 sliced onion.

2 cloves chopped garlic.

2 chopped tomatoes.

120g chopped glazed ham.

500g cooked pasta.

120g shelled peas.

2tbsp chopped chives.

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

-onion, with

-garlic.

Cook, stirring occasionally until the vegetables have softened, add

-chopped ham,

-tomatoes,

-1/2tsp cayenne pepper,

-1/2tsp paprika,

-1tbsp balsamic vinegar,

-1tbsp soy sauce.

Cook, stirring occasionally, add

-cooked pasta.

Stir well to coat the pasta in the spices.

Turn off the heat, add

-peas,

-chives.

Stir well and serve.

Asian Glazed Ham Burger.

Asian Glazed Ham Burger.

Beautiful white soft buns with sweet, sour and salty Asian ham glaze, the vegetables provide freshness and crunch. Simply delicious. If you don't fancy making your own buns, the ham is also perfect with egg and chips.

   For the Glaze.

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

-2tbsp chopped ginger, with 

-2 cloves chopped garlic.

Cook, stirring occasionally until the vegetables have softened, add

-100g plum jam, 

-80g dark brown sugar.

Cook, stirring occasionally until the jam has dissolved, add

-zest and juice of 1 orange,

-1tbsp soy sauce.

-2tbsp malt vinegar.

Stir and turn off the heat.

   For the ham.

In a large stock pot, put in

-2.3 gammon joint, with

-3 litres water, 

-10-15 cloves,

-1tsp black peppercorns,

-1 cinnamon stick,

-2 star anise,

-1tsp coriander seeds,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 large onion, quartered.

Bring to the boil and turn the heat down to a gentle simmer.

Cook for 2 hrs. Leave the ham to cool in the stock pot.

When the ham is cooled enough to handle, 

-remove the fat, 

-score the skin.

Spread the glaze liberally over the ham.

Bake 1 hour, basting every 15 minutes.

Leave to rest for 15 minutes 

Carve and spoon over and cooking juices.

   Burger Buns.

Makes. 8

Preparation.

-250ml lukewarm water.

-1tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

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

-100g butter, melted, leave aside.

-1 egg, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked egg.

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

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

Put in a greased bowl, cover and leave it somewhere warm for 2 hrs.

When ready, gently knock back the dough and divide into 8 equal portions.

Shape each portion into a rough 8cm disc.

Place the buns on the prepared tin, about 2cm apart. 

Cover with oiled cling film and leave to prove for a further 1 hour.

Preheat the oven 190c fan forced.

Brush the buns with milk.

Sprinkle over sesame seeds.

Bake 15-20 minutes.

Cool on rack.

Prawn Wontons เกี้ยวกุ้ง

Prawn Wontons เกี้ยวกุ้ง

Mouth-wateringly delicious, my cooking partner and I could have easily eaten them all ourselves. Unfortunately for us, I have promised a few friends some so we had to really behave and exercise great will power. These wontons are light, fresh and delicious and because they are steamed, healthy as well.

You will need around 60 wonton wrappers (10x10cm)

   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

-850g 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 (100g)

-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 prawns.

Chop 100g raw prawns into large chunks.

 To assemble.

Fill each wrapper with a heaped tablespoonful of pork filling.

Pull up the edges.

Top with the chopped prawns.

Steam, in batches, for around 8 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,

-1tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

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

Butternut Squash Risotto with Garlic Prawns.

Butternut Squash Risotto with Garlic Prawns.

Beautiful delicate flavour but filling and comforting roasted butternut squash risotto with the added decadence of spicy, garlicky and juicy prawns. A perfect summery Sunday dinner when the hot weather is not suitable for roasts.

Serves 2.

In a large oven tray, put in 

-500g butternut squash, cut into chunks,

-2 cloves crushed garlic,

-2tbsp olive oil,

-salt and pepper.

Bake in 180c fan forced for around 35-40 minutes or until softened.

When the butternut squash chunks have cooled enough to handle, remove the skin, break into bite sized chunks and 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

-200g risotto rice.

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

-200ml cider.

Stir until the rice has absorbed the liquid, add

-a ladle of fish stock at a time.

Cook,stirring constantly until the stock has been absorbed.

Repeat this process until about 850ml of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

Stir through the roasted butternut squash.

   Garlic Prawns.

In a large frying pan, with a tablespoon of olive oil, add

-8 tiger prawns, with

-2 cloves chopped garlic, 

-1/2tsp paprika,

-1/2tsp cayenne pepper,

-salt and pepper.

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

-1 chopped chilli,

-1tbsp chopped parsley.

Continue to cook until the prawns are done.

Serve with the risotto.

Sticky Stem Ginger Pudding with Butterscotch Sauce.

Sticky Stem Ginger Pudding with Butterscotch Sauce.

A delicious, spicy and warming pudding. You can definitely taste the ginger but it's not overpowering. The butterscotch sauce is deliciously rich and creamy if a little calorific.

Equipment:

23cm springform cake tin, lined with baking paper.

Preparation:

In a heatproof bowl, put in, 

-100g chopped stem ginger,

-180ml boiling water,

-1tsp bicarbonate of soda.

Stir well and leave aside.

   The sponge.

Use an electric mixer, beat, 

-100g butter,

-200g self raising flour,

-3 eggs,

-100g caster sugar,

-1tsp ground ginger.

Best well to combine.

Stir through the stem ginger mixture.

Spoon into the prepared tin.

Bake in 180c fan forced for 25 minutes, skewer should come out clean.

Serve with the sauce.

   Butterscotch Sauce.

In a large saucepan, put in,

-200g brown sugar,

-100g chopped butter,

-1tsp ground ginger,

-600ml double cream.

Cook, stirring occasionally, on low heat for around 10 minutes.

Scallop and Nectarine Salad ตำผลไม้หอยเชลล์

Scallop and Nectarine Salad ตำผลไม้หอยเชลล์

A fresh, healthy and scrumptious salad, my take on the more popular Thai papaya salad. Papayas are expensive and hard to come by but crunchy unripe fruits are a miracle and a life saver. With added pan seared scallops and my friend's hen's egg, there are not many other dishes I would swap it for.

In a large frying pan, with a tablespoon of vegetable oil, sear

-200g scallops, seasoned with salt.

Cook to your liking and leave aside.

In a large pestle and mortar, put in

-5 red chillies,

-3 cloves garlic,

-6 anchovy fillets.

Pound to combine, add

-2 tomatoes, thickly sliced,

-juice of 1 lime,

-1tbsp fish sauce,

-300g shredded unripe nectarines.

Pound gently to mix the the ingredients.

Taste and adjust the seasoning.

Spoon into a serving dish.

Top with the scallops and a boiled egg.

Pork Jalfrezi

Pork Jalfrezi

A hugely popular curry to tempt you this Friday night, packed full of delicious fresh flavours, easy and healthy. A spicy pork curry where the meat is marinated in sweet and sour tomato sauce, cooked in a rich tomato gravy and stir fried vegetables for added crunch and freshness. I don't like yoghurt and have left it out but stir a few tablespoonfuls through your tomato gravy if you so wish.

Equipment:

Deep casserole dish.

   The pork.

In a large bowl,

-800g pork leg, cut into chunks, with

-60g tomato sauce.

-2tbsp balsamic vinegar.

-1tsp sea salt.

Mix well and leave to marinate for an hour or so.

   The sauce.

-2tbsp chopped ginger.

-2 cloves garlic, chopped.

-2 onions chopped.

-350g fresh tomatoes, chopped.

-a few stalks fresh coriander.

Leave until needed.

   The Vegetables.

-1tsp cumin seeds.

-2 sliced peppers.

-1 sliced onion.

-2 sliced tomatoes.

   The spices.

In frying pan, dry roast,

-1tbsp cumin seeds,

-1tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1/2 stick cinnamon,

-4 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, brown,

-the marinated pork.

Cook, stirring occasionally until the meats pieces have taken on colour, add

-chopped onions,

- chopped garlic,

-chopped ginger,

-plenty of sea salt, stir fry for about 5-10 minutes, add

-ground spices, 

-1tsp turmeric,

-1tsp paprika.

Stir to coat the meat in the spices then add,

-chopped tomatoes,

-fresh coriander,

-200ml water.

Stir together.

Cover with a lid and leave to cook for around 30-35 minutes, stirring occasionally.

In a frying pan, with a tablespoon of vegetable oil, stir fry 

-the vegetables.

-pinch of salt.

Cook, stirring occasionally, until vegetables have softened.

When the curry is ready to serve, stir through the vegetables.

 

Chilli and Ginger Chicken Liver ตับไก่ผัดขิง

Chilli and Ginger Chicken Liver ตับไก่ผัดขิง

Chicken livers are delicious, high in protein, packed full of vitamins, folate and iron. Livers are economical and perfect not just in pâtés but are great stir fried with Asian flavours. 

Preparation:

800g thickly sliced chicken liver.

   The vegetables.

2 cloves chopped garlic.

1 sliced onion.

5cm sliced ginger.

2 sliced chillies.

2 sliced spring onions.

   The sauce.

1tbsp oyster sauce.

2tbsp soy sauce.

1tbsp balsamic vinegar.

1tbsp fish sauce.

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

-the vegetables (not the spring onions),

Cook, stirring occasionally until the vegetables have softened, add

-sliced liver.

Leave the liver to cook, without stirring for 30 minutes or so, add

-the sauce.

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

Taste and adjust the seasoning.

Stir through sliced spring onions.

Top with dry chillies (optional).

Serve with rice.

Leek and Butternut Squash Soup with Pecan Crumbs.

Leek and Butternut Squash Soup with Pecan Crumbs.

This delicious soup is both vegetarian and vegan. The creamy, sweetness of the roasted butternut squash is a great complement to the sweet and oniony leeks. The crunch and texture is provided by the panko and pecan crumbs. 

Serves 4.

In a large oven tray, put in 

-1kg butternut squash, cut into chunks,

-3 cloves crushed garlic,

-2tbsp olive oil,

-salt and pepper.

Bake in 180c fan forced for around 35-40 minutes or until softened.

When the butternut squash chunks have cooled enough to handle, remove the skin and leave aside.

At the same time...

In a large saucepan, with a tablespoon of olive oil, fry

-500g chopped leeks,

-salt/pepper.

Cook, stirring occasionally until the leeks have softened, add

-500ml vegetable stock.

Leave on a gentle simmer and get on with the next bit.

   The pecan crumbs.

In a frying pan, with 2 tablespoon of olive oil, fry

-50g panko breadcrumbs, with

-50g chopped pecans,

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

Cook, stirring occasionally until golden brown.

Leave aside.

When the leeks are ready, add

-butternut squash chunks.

Use a hand blender to blitz the vegetables.

Stir through 1tbsp chopped chives.

Spoon the soup into a serving bowl.

Top with the crumbs.

Braised Ginger Pork with Chilli Oil หมูอบขิงน้ำพริกเผา

Braised Ginger Pork with Chilli Oil หมูอบขิงน้ำพริกเผา

A warming spicy meal, definitely not overly hot. This dish is normally stir fried but today is not too hot so I thought I would pop everything in a casserole pan and stick in the oven. This is when laziness pays, the flavours are enhanced by the slow cooking process.

In a casserole pan, put in

-1kg pork leg,

-2 sliced onions,

-3 cloves crushed garlic,

-2 sliced peppers,

-5cm sliced ginger,

-150ml pork stock cube (or 150ml water with 1/2 pork stock cube),

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1tbsp chilli oil.

Place in 150c fan forced oven for 3 hours.

(Turn the pork in the stock every 45 minutes or so).

Turn the oven off after 3 hours.

Leave the pork to cook in the residual heat for another 30 minutes.

Finish the pork off on the hob, add

-150g sliced chestnut mushrooms,

-3 sliced  spring onions,

-sliced chillies (optional)

Pepperoni and Sausage Pasta.

Pepperoni and Sausage Pasta.

A quick and easy pasta lunch using leftovers, delicious and filling.

Serves 2.

Preparation:

200g dry pasta, boil and leave aside.

   The vegetables.

1 clove chopped garlic.

1 sliced onion.

  The sauce.

1tbsp soy sauce.

1tsp cayenne pepper.

1tsp paprika.

2 sliced cooked sausages.

50g pepperoni.

2 sliced tomatoes.

1 sliced portobello mushroom.

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

-the vegetables.

Cook stirring occasionally until the vegetables have broken down slightly, add

-the sauce.

Cook stirring occasionally, add

-cooked pasta.

Stir well to coat the pasta in the sauce.

Stir through 1tbsp chopped chives.

Serve.

Prawn Stuffed Squid หมึกยัดไส้กุ้งหมูสับ

Prawn Stuffed Squid หมึกยัดไส้กุ้งหมูสับ

A fresh, zesty and healthy steamed dish. Delicious tender squids stuffed full of sweet juicy prawns and if that doesn't make your mouth water then the zesty limey sauce will. A perfect summery dish for those who love seafood and those that like it hot.

Preparation:

400g squid tubes, cleaned, seasoned with salt and pepper.

Finely chopped 200g raw prawns.

   The vegetables.

1 lime finely, sliced.

2 cloves garlic, sliced.

2 spring onions, sliced.

1 chilli, sliced.

   The filling.

In a large bowl, put in

-50g mince pork,

-chopped prawns,

-1tsp fish sauce,

-1tsp white pepper,

-1tbsp soy sauce.

Mix well.

Stuff the squid tubes with the prawns mixture.

If you have any filling left, roll up into meatballs and steam alongside the squids.

Steam the squids with the vegetables for 12 minutes.

Pour the sauce over the squid and serve.

   The sauce.

In a bowl, put in

-2 chopped chillies,

-1 chopped shallot,

-1/2 lime juice,

-1/2tsp caster sugar.

-2tbsp fish sauce,

-2tbsp coriander leaves.

Mix well.

White Chocolate and Pistachio Roulade.

White Chocolate and Pistachio Roulade.

I would like to thank my friend Donna Wade for the inspiration for this roulade. I teamed the chocolate with my other favourites to come up with this recipe and now we all can enjoy something new but with the added decadence of Belgian chocolate. Thank you xxx.

Equipment:

23x33cm Swiss Roll Tin, lined with baking paper.

Preparation.

Melt 100g white chocolate. Leave aside.

Dry roast 50g shelled pistachios, roughly chop and leave aside.

Oven 190c fan forced.

   For the sponge.

Use an electric mixer, beat

-100g self raising flour,

-1tsp baking powder,

-80g caster sugar,

-100g butter, at room temperature,

-4 eggs,

-pinch of salt.

Beat to combine the ingredients.

Stir through,

-melted chocolate.

-chopped pistachios (reserve 2tbsp)

Spoon into the prepared tin.

Bake 10-12 minutes or until just firm to the touch.

Invert onto a fresh piece of baking paper.

Leave to cool completely.

      Cream filling.

Use an electric mixer, beat

-600g double cream, with

-250g mascarpone cheese,

-3tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

   For the raspberry sauce.

In a large saucepan, put in

-200g frozen raspberries, with

-2tbsp caster sugar,

-2tbsp water.

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

Leave to cool completely.

Pass through a sieve but reserve the juice.

        To assemble.

Spoon 1/2 the cream mixture on the sponge, spread evenly, leaving a 2cm gap.

Add softened raspberries.

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

Spoon on the remaining cream, spread evenly.

Top with 250g chocolate chunks.

Sprinkle over remaining pistachios.

Serve with the reserved raspberry sauce.

Ginger and Lime Prawns กุ้งผัดเปรี้ยว

Ginger and Lime Prawns กุ้งผัดเปรี้ยว

A very restrained recipe (by my standards) to let the prawns shine. This dish has it all, sweet juicy prawns against the zesty lime juice and crunch and texture is provided by the ginger and roasted peanuts. Prawns are delicious and the ultimate fast food, they literally take minutes to cook. A bowlful of tropical sunshine to brighten up a rainy day.

Serves 2.

Preparation:

200g shelled prawns. 

Dry roast 2tbsp peanuts.

Cut 4cm ginger into matchsticks.

Finely chopped 2 garlic cloves.

Slice 3 spring onions.

Slice 3 chillies (adjust according to your taste).

Juice of 1/2 lime.

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

-ginger and garlic,

Cook, stirring, for around 20 seconds, add

-prawns 

-1/2tsp sea salt.

Stir fry until almost cooked through, add

-chillies,

-spring onions,

-peanuts.

When the prawns are cooked, taste and adjust the seasoning.

You may need more lime juice or salt.

Serve with rice.

Beef Brisket Subs.

Beef Brisket Subs.

The girls love homemade bread and will eat it plain or with golden syrup. The adults are a bit more adventurous and we are having these delicious soft rolls with barbecue beef brisket. Brisket is a delicious cut of meat, it has so much flavour and is perfect for long slow cooking. On a wet day like today, when you won't be able to finish the beef on the barbecue, turn the heat up high to emulate outdoor cooking, 200c fan forced for around 20-25 minutes.

In a large deep oven tray, put in

-2kg joint of brisket, 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

-300g tomato sauce,

-100g malt vinegar,

-100g brown sugar,

-salt and pepper,

-50ml water.

(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 brisket every 45 minutes or so)

Leave to cool completely in the oven.

This can certainly be done the night before.

Finish the brisket on the barbecue. 

Basting with the cooking sauce.

Leave to rest and carve into large slices.

Serve with any remaining cooking juices.

   Subs.

Makes. 8

Preparation.

-250ml lukewarm water.

-1tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

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

-100g butter, melted, leave aside.

-1 egg, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked egg.

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

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

Put in a greased bowl, cover and leave it somewhere warm for 2 hrs.

When ready gently knock back the dough and divide into 8 equal portions.

Shape each dough into a long sausage by rolling them out into

-12x7cm rectangle.

Fold the dough in thirds, lengthways, tuck the seams underneath so you end up with a smooth top.

Place the dough on an oven tray lined with baking paper, leave a 2cm gap between each dough. Cover with greased cling film and leave to prove for around 1 hr.

Preheat oven to 180c fan forced for 10 minutes.

When ready, brush the buns with milk.

Bake 15-20 minutes.

Cool on rack.

Barbecue Rack of Ribs.

Barbecue Rack of Ribs.

Tender, juicy, melting and falling off the bone ribs to cheer up a wet weekend. Messy eating at its best.

In a large deep oven tray, put in

-4x500g racks 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

-300g tomato sauce,

-100g malt vinegar,

-100g brown sugar,

-salt and pepper,

-50ml water.

(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 every 45 minutes or so)

Leave to cool completely in the oven.

This can certainly be done the night before.

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

Leave to rest and carve into large slices.

Serve with any remaining cooking juices.

Coffee and Vanilla Cream.

Coffee and Vanilla Cream.

My take on an Irish coffee, creamy and alcohol free. An easy and delicious summery dessert to make for company and they will still be able to drive home without breaking the law. For added texture I have made some coffee and oat cookies to go alongside. So your guests will be able to stay awake as well as keeping their driving license.

Serves 8.

Equipment:

8x250ml capacity glasses.

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.

Get on with the next bit.

   For the coffee layer.

Make 550ml stronger hot coffee.

Add 150g soft brown sugar.

Stir well until the sugar has dissolved.

Add dissolved gelatine.

Stir to combine.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate until set, around 2 hours.

    For the vanilla cream.

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.

Get on with the next bit.

In a large saucepan,put in 

-350ml double cream,

-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.

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour over the set coffee layer.

Leave to stand for 30 minutes.

Refrigerate until set, around 2 hours.

   Coffee, Oat and Pecan Cookies.

Makes 32.

Preparation:

Dry roast 80g pecan halves, roughly chopped and leave aside.

In a saucepan, put in,

-200g dark brown sugar, with 

-150g butter,

-140ml strong coffee,

-pinch of salt.

Cook, stirring constantly, on low heat until the mixture has melted and smooth.

Take the pan off the heat, add

-200g self raising flour,

-200g rolled oats.

Stir well, add

-1 whisked egg,

-chopped pecans.

Divide into 32 equal portions.

Place onto 4 baking trays, lined with baking paper.

Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 12 minutes.

The cookies should still be extremely soft.

Leave to cool completely on the baking trays.

Spicy Duck Salad นำ้ตกเป็ดย่าง

Spicy Duck Salad นำ้ตกเป็ดย่าง

Who ever said salads were boring? Thais love their salads and no gatherings would be complete without a salad of some kind. This is an extremely popular salad in Thailand and is made traditionally with grilled beef or pork. Try this luxurious duck version, enjoy your very own exotic Far Eastern flavours at home. It's hard to resist crispy skinned duck in a spicy, fresh and zesty dressing, bursting with beautiful Thai flavours. I know there are many ingredients in my recipes that are not easily sourced, not the case here. There's nothing in this recipe that you won't be able to buy from your local supermarket.

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.

Leave aside.

   The vegetables.

-1 red onion, 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 Duck.

2 duck breasts, score the skin, season with salt and pepper.

Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high heat.

Cook for about 2 1/2 minutes on each side.

Place in 200c fan forced for around 7 minutes.

Leave to rest and slice thinly.

   The sauce.

In a small saucepan, put in

-200g chicken stock, with

-1tbsp fish sauce.

Bring up to the simmer.

Add,

-the sliced duck,

-the vegetables,

-roasted rice.

-roasted chillies.

Gently mix together. 

Serve with rice.

Sweet and Sour Chicken เปรี้ยวหวานไก่กรอบ

Sweet and Sour Chicken เปรี้ยวหวานไก่กรอบ

It's Friday and another opportunity for me to come up with a takeaway recipe to tempt you and it doesn't get better or more popular than this famous dish. I have my own little twist to add to this classic recipe, using cider instead of water in the batter. I keep telling everyone I don't drink but I can't seem to stay away from booze when I cook! I think the sweet cider echoes the other sweet and sour elements perfectly. There's absolutely nothing wrong with using water, of course, but if you want to rebel a little, cold sparkling water is good also. You will be able to get all the ingredients in supermarkets.

My husband said this was the best sweet and sour he has ever had.

Preparation:

500g sliced free range chicken breast, seasoned with salt and pepper.

Leave aside.

   For the batter,

In a large bowl, put in

-110g plain flour,

-20g cornflour,

-salt/pepper,

-150ml cold cider.

Whisk to combine.

Refrigerate until needed.

   The Vegetables.

-1tbsp chopped ginger,

-2 cloves chopped garlic,

-1 onion, cut into chunks,

-1 carrots, cut into chunks,

-1 pepper, cut into chunks,

-2 tomatoes, cut into chunks.

-2 sliced spring onions.

-400g pineapple chunks and juice.

   Sauce.

In a bowl, add

-1tsp cornflour,

-1tbsp oyster sauce,

-2tbsp tomato sauce,

-2tbsp soy sauce,

-1tsp sesame oil,

-1tbsp caster sugar,

-2tbsp balsamic vinegar,

-pinch of salt/pepper.

Mix well and leave aside.

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  chicken in to test the oil temperature)

Drop the chicken pieces in the batter.

Mix well to coat each piece.

Cook in small batches.

When the chicken has turned golden brown and cooked through, remove and drain well on kitchen paper.

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

-the vegetables (not spring onions or pineapples)

Cook, stirring occasionally until the vegetables have softened, add

-the pineapple chunks and juice,

-the sauce.

Cook, stirring to coat the vegetables in the sauce. Leave to simmer for around 10 minutes or until the sauce has thickened.

Taste and adjust the seasoning.

Stir through cooked chicken.

Stir through sliced spring onions.

Serve with rice

Honey and Ginger Wings ปีกไก่อบน้ำผึ้ง

Honey and Ginger Wings ปีกไก่อบน้ำผึ้ง

The girls' favourite dinner - they love chicken wings. The girls are not the best eaters and will only eat a handful of meals. I love it when the rotation comes back to chicken wings again as they will eat plenty and without fuss. I don't eat these myself, I have cooked them so many times in the last 9 years that I can't physically stomach it. To keep myself sane, I try a new recipe almost every time. The girls LOVED this version, they got very sticky hands, faces and happy tummies as a result.

In a large oven tray, put in

-1kg chicken wings,

-4cm sliced ginger,

-3 cloves crushed garlic,

-1tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp sesame oil,

-3tbsp honey.

Mix well and leave to marinate for an hour or so.

Bake at 150c fan forced for 30 minutes.

Bake at 180c fan forced for 30 minutes or until golden brown.

Serve with rice.