Chilli Stir Fry Chicken

Chilli Stir Fried Chicken.

Adequately quick and simple chicken dinner with plenty of flavour.

The chicken.
500g sliced free range chicken breasts.

   The Vegetables.
-2 cloves chopped garlic,
-1 sliced onion,
-3 sliced chillies.
-3 sliced spring onions.

   The sauce.
In a bowl, put in
-2tbsp soy sauce.
-2tbsp oyster sauce.
-2tsp sesame oil.
Mix well to combine.

In a wok, with a tablespoon of vegetable oil, stir fry
-garlic, add
-sliced chicken breasts.
Cook, stirring occasionally until chicken is almost cooked through, add
-the rest of the vegetables,
-the sauce.
Cook, stirring to coat the chicken pieces in the sauce.
Continue to cook until the chicken is done.
Taste and adjust the seasoning.

Chicken Curry แกงคั่วไก่.

Chicken Curry แกงคั่วไก่.

We are camping and I have stocked the fridge with some of my favourite meals. Can't go too many days without something home cooked and spicy.

Preparation.
1kg chicken thigh fillets, cut into 3cm chunks, seasoned with salt and pepper.
4-5 cloves crushed garlic.
1 large sliced onion.
6cm galangal, sliced.
2 stalks lemongrass, cut into chunks.
A small bunch coriander.
4-5 kaffir lime leaves.
3-4 fresh chillies.
10-15 dry chillies.

   Sauces.
2tsp tamarind purée.
1tsp shrimp paste.
200ml water.

In a casserole pan, cook, without oil,
-chicken pieces, with
-1tsp turmeric powder,
-garlic,
-onions,
-galangal,
-lemongrass,
-tamarind purée,
-shrimp paste.
Cook, stirring occasionally, until the meat pieces have brown, add
-the remaining vegetables,
-water.
Cover with a lid.

Leave to simmer for around 45 minutes or until the meat is tender and flaking.
Taste and adjust the seasoning. You may need more tamarind and fish sauce.
Stir through spring onions and chopped coriander for freshness.
Serve with plenty of rice and water.

Chilli and Garlic Prawns.

Chilli and Garlic Prawns.

How invitingly plump and delicious do these spicy prawns look! We also eat with our eyes and I struggle to come up with many other meals that are more tempting. Juicy, smoky and most importantly quick and easy, stove to stomach in about 5 minutes.

In a pestle and mortar, put in

-1tbsp black peppercorns,

-3 cloves garlic.

Pound well to combine.

Leave aside.

   The vegetables.

-3 sliced chillies,

-3 sliced spring onions.

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

-the garlic pepper mixture.

Cook, stirring for 20 seconds or so, add

-500g raw prawns,

-1/2tsp sea salt.

Cook, stirring to coat the prawns in the sauce, add

-the vegetables.

Cook, stirring occasionally until the prawns are done.

Pineapple Duck with Pepper Jelly.

 Pineapple Duck with Pepper Jelly.

Delicious gamy and juicy duck breasts pan seared to crisp up the skin then stir fried in sweet and spicy pepper jelly. A very big thank you to the Mobile Crew for this lovely  jelly. 

    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.

The duck doesn't need to be cooked through.

Leave to rest and slice thinly.

   The Vegetables.

-2 cloves chopped garlic,

-1 sliced onion,

-200g sliced sugar snap peas,

-200g pineapple cut into chunks,

-2 sliced carrots.

   The sauce.

In a bowl, put in

-1tsp cornflour,

-2tbsp soy sauce,

-2tbsp pepper jam,

-1tbsp oyster sauce,

-1tbsp Shaoxing rice wine,

-1/2tsp caster sugar,

-2tbsp water.

Mix well to combine.

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

-the vegetables.

Cook, stirring occasionally until vegetables have softened, add

-sliced duck,

-the sauce.

Cook, stirring to coat the duck pieces in the sauce.

Taste and adjust the seasoning.

Rhubarb, Raspberry and Blackcurrant Crumble Pie.

Rhubarb, Raspberry and Blackcurrant Crumble Pie.

Deliciously sweet and sour pie made of fruits picked from our and a friend's garden . The gooseberry season is over and we have now moved on to raspberries. The apples are not quite ready but we are eagerly awaiting.

Equipment:

25cm loose bottomed tart tin.

   The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

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

-cold water, a tablespoon at a time.

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

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

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

   For the fruit filling.

In a large saucepan, put in

-200g rhubarb, cut into 1cm chunks,

-200g blackcurrants,

-250g sugar,

-pinch of salt.

Cook, stirring occasionally until the fruits have broken down, add

-350g raspberries,

-1 1/2tsp cornflour, mix with 1tbsp water.

Stir well to combine.

Turn the heat off.

Leave aside to cool for 20 minutes or so.

   For the crumble.

In a large bowl, put in,

-80g melted butter,

-60g caster sugar,

-80g plain flour,

-25g rolled oats,

-25g desiccated coconut,

-30g chopped pistachio nuts.

Stir to combine.

Leave aside.

   To assemble.

Spoon the fruit filling into the tart case.

Sprinkle over the crumble topping.

Bake in 180c fan forced oven for 25 minutes.

Leave to cool down for at least 30 minutes before slicing.

Serve with vanilla ice cream or double cream.

Spinach, Broccoli and Chickpea Soup.

Spinach, Broccoli and Chickpea Soup.

This super simple and intriguing green soup is healthy, providing 4 of your 5 a day in one delicious helping. A quick, nutritious and delicious lunch on a lovely cool summer's day.

Serves 3.

In a large saucepan, put in

-500ml chicken or vegetable stock, with

-2 cloves crushed garlic,

-pinch of salt.

Bring up to the boil, add

-380g roughly chopped broccoli.

Bring up to the boil.

Continue to cook for 5 minutes or until the broccoli pieces are tender, add

-350g spinach leaves.

The spinach leaves only need to be wilted.

Turn off the heat.

Use a hand blender to blitz the vegetables.

Put the soup back on the heat, add

-400g drained tinned chickpeas.

Stir well to combine.

Leave to simmer for a minute.

 Spoon into serving bowls.

Double Chocolate Muffins.

Double Chocolate Muffins.

Make these easy, delicious, moist and gooey muffins for your picnics. The recipe is fuss-free and child friendly. This batch of soft and fluffy chocolate chip muffins was made, mostly, by my older daughter (mum helped with the hob and oven).

Equipment:

12 hole muffin tins.

12 muffin cups.

Makes 12

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.

-1tsp vanilla bean paste.

Stir the above ingredients together, add to

-dry ingredients, add

-melted chocolate.

Transfer into a jug

Pour into the prepared tins lined with muffin cups.

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

Cool on rack.

Black Bean Steamed Whole Sea Bass.

Black Bean Steamed Whole Sea Bass.

What a treat to be able to cook with this fresh sea bass brought back from the famous seaside town of Hastings. The sea bass is delicate and not at all fishy but I feel it can certainly cope with big flavours. I have decided on strong and gutsy Chinese flavours of fermented black beans and generous helping of herbs and spices. It's worked really well and the fish delivery person was full of praise. I've attached a picture of haddock in the same flavouring...for those who may not be able to cope with the thought of a whole fish.

   The fish.

Season the cleaned 800g sea bass with salt/pepper.

Stuff the cavity with 3cm sliced ginger and 3 cloves crushed garlic.

Steam for 20 minutes.

Spoon on the black bean sauce.

Season 300g haddock fillet with salt/pepper.

Sprinkle over 1 clove crush garlic and a tablespoon chopped ginger.

Steam for 8-10 minutes.

Spoon on the black bean sauce.

   The black bean sauce.

In a frying pan, with a tablespoon of vegetable oil, put in

-3tbsp chopped ginger,

-4 cloves chopped garlic,

-3 chopped shallots.

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

-2tbsp fermented black beans,

-3 sliced fresh chillies,

-200ml fish stock or water,

-1tbsp oyster,

-2tbsp soy sauce,

-1tbsp Shaoxing rice wine,

-1tsp sugar.

Leave to simmer on low heat for 5 minutes or so.

Stir through 4 sliced spring onions.

Spoon over the fish.

Teriyaki Chicken Wings.

Teriyaki Chicken Wings.

These slow cooked, deliciously sweet and savoury teriyaki chicken wings are easy to make. They are sticky, juicy and intensely aromatic. Ready for the oven in 10 minutes, the wings are perfect as snacks, appetisers or to be taken on picnics.

In a large roasting tin, place

-1kg chicken wings,

-2tbsp grated ginger,

-3-4 cloves grated garlic,

-2tbsp honey,

-2tbsp Mirin,

-4tbsp soy sauce,

-1tbsp dark soy,

-1tbsp sesame oil,

-1tsp sea salt.

Rub the marinade over the chicken. 

Leave to marinate for a couple of hours(optional).

Bake in 150c fan forced oven for around 1 hour.

Sprinkle over sesame seeds.

Teriyaki Grilled Pork Steaks with Spicy Sauce.

Teriyaki Grilled Pork Steaks with Spicy Sauce.

East meets further East in my newest recipe. The deliciously aromatic and delicately flavoured pork teriyaki has been teamed with a fiery Northeastern Thai dipping sauce. The sticky sweet and salty teriyaki marinade is to tenderise as well as flavour the pork. I've got pork shoulder steaks here, not least, because I love fatty cuts of meat but the high fat content really ensures the meat stays juicy and tender. The dipping sauce is Northeastern Thai and that means spicy, pungent, bold and fearsome. I have toned it down a little here, leaving out the most alien flavour of fermented fish, I have substituted it with fish sauce.

You can certainly serve the teriyaki pork with its marinated sauce, add 80ml water to it, cook on low heat until reduced, spoon over the carved steaks.

 In a large bowl, place

-750g pork shoulder steaks,

-2tbsp grated ginger,

-3-4 cloves grated garlic,

-2tbsp honey,

-2tbsp Mirin,

-4tbsp soy sauce,

-1tbsp sesame oil,

-1tsp sea salt/black pepper.

Rub the marinade over the steaks.

Leave to marinate for a couple of hours.

Cook on the barbecue, under a hot grill or in an AirFryer, at 180c for 15 minutes.

Leave to rest before carving.

   The sauce. 

   Roasted Rice.

In a frying pan, dry roast 1tbsp of rice until golden brown. 

Finely grind using a pestle and mortar.

In a small saucepan, put in

-80ml chicken stock,

-1tsp tamarind purée,

-1tbsp fish sauce,

-1/2tsp sugar.

Leave to simmer on low heat for 5 minutes or so.

Take off the heat, add

-2 sliced fresh chillies,

-2tsp chilli flakes,

-1tbsp roasted rice.

-1/2 lime juice,

-1tbsp coriander leaves,

-1tbsp mint leaves.

Stir well to combine.

Ham and Cheese Rolls.

Ham and Cheese Rolls.

Easy savoury rolls that can be prepared in around 5 minutes. These are delicious hot or cold, therefore perfect for summer picnics.

Equipment:

Large ovens tray lined with baking paper.

Place 2x250g puff pastry on your work surface.

Place 3 large slices of ham on one side of each pastry.

Sprinkle over 80g grated cheddar cheese over the ham slices.

Brush the edges with milk.

Roll each pastry into a long cylinder.

Cut into 2cm slices.

Place, well apart, on the baking trays.

Brush with milk.

Bake in 210c fan forced oven for around 25-30 minutes or until golden brown.

Cool on rack.

Raspberry Traybake with Lime and Mascarpone Frosting.

Raspberry Traybake with Lime and Mascarpone Frosting.

This traybake is deliciously moist, tangy, rich, creamy and sweet. I wanted to make something easy using our homegrown, very sharp raspberries, the added mascarpone and lime frosting has turned it into a very special treat.

Equipment:

20x30cm deep oven tray lined with baking paper.

   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,

-1tsp vanilla bean paste.

Beat to incorporate the ingredients.

Stir through fresh raspberries 

Spoon into the prepared tin.

Bake 35-40 minutes, skewer should come out clean.

Cool completely in tin.

     Lime and mascarpone frosting.

In a large bowl, put in 

-500g mascarpone cheese, with

-5tbsp icing sugar,

-1tsp vanilla bean paste.

Beat with a wooden spoon until the cream just holds its shape.

Stir through juice of 1 large lime.

Mix well to combine.

   To serve.

Place the cake onto a serving plate.

Spoon on the frosting.

Spread evenly.

Grate over lime zest.

Slice into portions.

Roast Chicken Fajitas with Spicy Wedges.

Roast Chicken Fajitas with Spicy Wedges.

A couple of little twists to this chicken dinner. The chicken is cooked with fajita seasoning then shredded into small slices to accommodate being wrapped, the spiced wedges replace chunky roast potatoes. Instead of gravy, I am serving it with spicy tomato sauce. The vegetables have been stir fried with warming cumin seeds and generous seasoning of paprika and cayenne pepper. A worthy dinner to come home to from a very enjoyable camping trip.

A camping trip (a first since 1995?) really has made me appreciate my kitchen (even more) and the hated task of having to wash up big roasting trays is no longer a dreaded chore. The weather is not unbearably hot (I am Thai plus I spent 5 years in Australia, I hope, I am allowed to complain about the hot weather) so a roast dinner is definitely doable. 

Serves 6.

You'll need some tortilla wraps.

   For the chicken.

In a large roasting tin, place

-2kg free range whole chicken, with

-4cm sliced ginger,

-3-4 cloves crushed garlic,

-2tsp cumin seeds,

-2tsp ground coriander,

-2 onions, cut into chunks,

-salt/pepper,

-2-3tbsp vegetable oil.

Rub the spices liberally over the chicken.

Roast in 180c fan forced for around 1:20 hours.

Leave to rest before shredding.

   For the tomato sauce.

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

-1 sliced onion, with 

-2 cloves chopped garlic.

Cook, stirring occasionally for a minute or so, add

-2tsp cumin seeds,

-1tsp paprika,

-1tsp cayenne pepper,

-salt/pepper.

Stir well to combine. Leave to cook for a minute or so, add

-2x400g tinned plum tomatoes,

-150ml chicken stock or water,

-2tbsp chopped coriander.

Leave to simmer for around 30 minutes or until the tomatoes have broken down and become a thick sauce.

   For the potatoes.

In a large roasting tray, put in, 

-1kg potatoes, cut into large chunks, with

-salt/pepper,

-1tbsp paprika,

-1tsp cayenne pepper,

-1tbsp onion granules,

-1tbsp dry garlic granules,

-80ml vegetable oil.

Mix well to coat the wedges.

Bake in 200c fan forced oven for around 30-35 minutes, turning once.

   For the vegetables.

In a wok, with a tablespoon of olive oil, fry

-2 sliced peppers, with

-2 sliced onions,

-2 cloves chopped garlic,

-2tsp cumin seeds,

-1tsp ground coriander,

-1tsp ground ginger,

-2tsp paprika,

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

-salt/pepper.

Cook, stirring occasionally until the vegetables are cooked to your liking, add

-1tbsp balsamic vinegar,

-1tbsp soy sauce (if you need more saltiness).

Passion Fruit Cream.

Passion Fruit Cream.

On a hot and humid day, a deliciously rich, creamy and refreshing chilled dessert is just what the doctor ordered. A very big thank you to the wonderful 'Mobile Crew' for the passion fruit curd and other lovely gifts. I have many yummy recipes planned.

Equipment:

4x250ml glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 50ml hot water, add

-12g gelatine granules.

Add hot water to half way up the smaller bowl.

Stir the gelatine until dissolved.

Leave to stand in the hot water bath.

Get on with the next bit.

    For the passion fruit cream.

In a large saucepan, put in 

-600ml double cream,

-4tbsp passion fruit curd,

-120g caster sugar,

-2tsp vanilla bean paste.

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

Stirring occasionally.

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

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate for around 2 hours or until set.

Serve with a teaspoon of passion fruit curd and some sharp fruit to balance the sweetness.

Vegetable and Pearl Barley Soup.

Vegetable and Pearl Barley Soup.

Lightly spiced, chunky vegetable and pearl barley soup with a hint of salty smokiness of the bacon. A substantial, filling soup, with side serving of bread rolls, it's a proper supper in itself. An extraordinarily hearty and economical soup (500g bag of pearl barley costs 55p).

Serves 2.

   For the pearl barley.

In a large saucepan, put in

-150g pearl barley, with 

-500ml cold water,

-1tsp sea salt.

Bring up to the boil. Leave to cook for 10 minutes.

Drain and leave aside.

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

-2 sliced onions,

-2 cloves chopped garlic,

-2 rashers sliced bacon,

-1/2tsp cayenne pepper,

-1tsp paprika.

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

-200g thinly sliced carrots,

-4 sliced tomatoes.

Cook, stirring occasionally for a minute or so, add

-500ml chicken stock.

Leave to simmer gently for around 10 minutes or until the carrots are cooked through, add

-cooked pearl barley.

Stir well and leave the barley to soak up the flavours for a minute or so.

Spoon into a serving bowl.

Ginger and Black Pepper Crab with Vegetable Couscous.

Ginger and Black Pepper Crab.

Sweet and decadent blue swimmer crab, stir fried, in a delicious Asian flavouring and spiced with plenty of chillies, black pepper, ginger and garlic. A dark, sultry and extremely flavourful meal achieved in 25 minutes. Instead of rice, I am serving this very Southeast Asian dish with North African inspired couscous. Another happy cross cultural contamination. Spicy crab contrasts so well with the sweet vegetable couscous. It's finger lickin' good.

   For the crab.

In a pestle and mortar, put in

-2tbsp black peppercorns,

-5 cloves garlic.

Pound well to combine.

Leave aside.

   The vegetables.

4cm sliced ginger.

2 red chopped chillies.

   The sauce.

In a bowl, put in, 

-1tbsp oyster sauce.

-2tbsp soy sauce.

-2tbsp dark soy sauce.

-1tbsp Shaoxing rice wine.

-2tsp sesame oil.

-1tbsp water.

-1tsp caster sugar.

-1tsp cornflour.

Mix well to combine.

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

-ginger, 

-garlic and pepper mixture,

Cook, for 20 seconds or so, add

-1kg blue swimmer crab pieces,

-5tbsp water.

Cover with foil.

Cook, stirring occasionally until the crab is almost cooked through, add

-the chillies.

Cook, stirring for a minute or so, add

-the sauce 

Stir well to coat the crab in the sauce.

Stir through chopped coriander.

   For the Couscous.

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

-2 cloves chopped garlic,

-2 sliced onions,

-2 sliced carrots,

-1 sliced pepper,

-salt/pepper,

-1tbsp balsamic vinegar.

Cook, stirring occasionally until the vegetables are cooked to you liking.

Leave aside.

In a heatproof bowl, put in,

-200g couscous, add

-1/2tsp paprika,

-1/2tsp cayenne pepper,

-pinch of saffron,

-300ml hot water,

Cover and leave to stand for 10 minutes. 

Rake with a fork.

Stir through cooked vegetables, add

-2tbsp chopped coriander,

-1tbsp chopped mint.

Hoisin Chicken Stir Fried.

Hoisin Chicken Stir Fried.

Vibrantly coloured, sweet and spicy stir fry. Deliciously fresh, healthy, crunchy and most importantly quick chicken dinner. A perfectly fast and acceptable food on a day that I am wishing for winter⁉️‼️🙊

   The protein.

500g sliced free range chicken breast.

   The Vegetables.

2 cloves chopped garlic.

1tbsp chopped ginger.

1 sliced red onion.

1 sliced pepper.

1 sliced carrot.

100g sliced sugar snap peas.

3-4 sliced fresh chillies.

   The sauce.

In a bowl, put in, 

-1tbsp oyster sauce.

-2tbsp soy sauce.

-1tbsp dark soy sauce.

-2tbsp hoisin sauce.

-1tbsp Shaoxing rice wine.

-2tsp sesame oil,

-1tbsp water.

-1tsp cornflour.

Mix well to combine.

Leave aside.

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

-ginger, 

-garlic,

Cook, for 20 seconds or so, add

-the chicken.

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

-the rest of the vegetables,

Cook, stirring occasionally for a minute or so, add

-the sauce 

Stir well to coat the chicken and vegetables in the sauce.

Stir through 2 sliced spring onions.

Spoon into a serving dish.

Sprinkle over sesame seeds.

Serve with rice or noodles.

Gooseberry Jam Barbecue Ribs.

Gooseberry Jam Barbecue Ribs.

Another one of my fusion, East meets West concoctions. The ribs have been slow cooked with aromatic Asian flavouring, herbs and spices with homemade gooseberry jam for sweetness. These ribs were then finished on the barbecue. For those without gooseberry jam, plum jam or ginger preserve will be just fine.

In a large oven tray, put in

-1.5kg pork ribs, with

-4tbsp gooseberry jam,

-1tbsp brown sugar,

-2tbsp malt vinegar,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tsp sea salt/ pepper,

-1tsp ground ginger,

-1 stick cinnamon,

-5-6 cloves crushed garlic,

-200ml water.

Mix well to combine.

Cover with foil.

Bake in 150c fan forced oven for 2 1/4 hours.

Finish on the barbecue for added smokiness.

Pork Dumplings.

Pork Dumplings.

Another helping of these delicious pork dumplings. They are extremely moreish, once you've had the homemade version, life is definitely more enjoyable with them in it.

You will need around 43 wonton wrappers (10x10cm)

   Pork filling.

In a large bowl, put in

-20 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

-850 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.

 To assemble.

Fill each wrapper with a heaped tablespoonful of pork filling.

Pull up the edges.

Steam, in batches, for 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.

Warm Pearl Barley Salad with Gooseberry Duck.

Warm Pearl Barley Salad with Gooseberry Duck.

Nutty and healthy warm salad that is incredibly fresh, perfect for this time of year, yet filling and comforting enough for even the coldest winter's night. The deliciously sweet and sour duck is certainly luxurious for a dinner party or a weekend treat. Thank you Helen Mead for the delicious homemade gooseberry jam, it's simply yum! I came up with this recipe to showcase the jam scrumminess. It's perfect on toast, in a savoury dish and I have a cake or two planned. For those without gooseberry jam, plum jam will be just fine.

Serves 2.

   For the pearl barley.

In a large saucepan, put in

-150g pearl barley, with 

-500ml cold water,

-1tsp sea salt.

Bring up to the boil. Leave to cook for 10 minutes.

Drain, place in a bowl and leave aside.

   For the warm salad.

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

-1 sliced red onion,

-1 clove chopped garlic.

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

-3 sliced tomatoes,

-salt/pepper,

-1tbsp balsamic vinegar.

Leave to cook for a couple of minutes or until the tomatoes have broken down.

Pour the mixture over the pearl barley.

Mix well to combine, add

-100g fresh peas,

-2tbsp coriander.

Stir well and serve alongside the duck.

   For 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, add

-2tbsp gooseberry jam.

Place in 200c fan forced oven for around 7 minutes.

Leave to rest for 5 minutes before slicing.

Coffee and Pecan Roulade with Fresh Raspberries.

Coffee and Pecan Roulade with Fresh Raspberries.

Teaming moist coffee roulade with our homegrown sweet and sharp raspberries. The dream team cream has made another appearance, this time, alongside strong and aromatic espresso. The pecans provide yummy nuttiness and crunch.

Equipment:

23x33cm Swiss Roll Tin, lined with baking paper.

Preparation.

Make 200ml strong coffee (I used 4 espresso shots)

Dry roast 50g pecan, roughly chop and leave aside.

Oven 190c fan forced.

   For the sponge.

Use an electric mixer, beat

-100g self raising flour,

-1tsp baking powder,

-100g caster sugar,

-100g butter, at room temperature,

-4 eggs,

-pinch of salt.

Beat to combine the ingredients.

Stir through,

-100ml coffee.

-chopped pecans (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

-300ml double cream, with

-250g mascarpone cheese,

-3tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape,

Stir through 100ml cooled coffee.

Refrigerate until needed.

        To assemble.

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

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

Spoon on the remaining cream, spread evenly.

Top with fresh raspberries, around 200g.

Sprinkle over remaining pecans.

Ginger Stir Fried Pork with Chilli Oil หมูผัดน้ำพริกเผา

Ginger Stir Fried Pork with Chilli Oil หมูผัดน้ำพริกเผา

Stir fried sliced fillet of pork in sweet, spicy and savoury chilli oil. Instead of overwhelming heat, there's warmth and earthiness. The vegetables have absorbed the flavours incredibly well but still retain their crunch and freshness. A very enjoyable dish.

Serves 3.

   The protein.

-500g sliced pork fillet, seasoned with salt.

   The Vegetables.

-2 cloves chopped garlic.

-4cm sliced ginger.

-2 sliced onions.

-2 fresh chillies.

-1 sliced pepper.

-150g sliced sugar snap peas.

   The sauce.

In a bowl, put in

-1tbsp oyster sauce,

-2tbsp soy sauce,

-2tsp chilli oil.

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

-garlic, with 

-ginger.

Cook, stirring occasionally until the vegetables have softened, add

-sliced pork.

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

-the sauce.

Cook, stirring to coat the pork in the sauce, add

-the rest of the vegetables.

Continue to cook until the vegetables are cooked to you liking.

Taste and adjust the seasoning.

Serve with rice.

Lemon Chicken with Pea Risotto.

Lemon Chicken with Pea Risotto.

Lovely, citrusy moist pan roast chicken breasts with filling, healthy and fresh pea risotto. A very seasonal, summery chicken dinner. I don't like any dairy in my risottos but prefer, instead, the natural sweetness of fresh vegetables. I am a big fan of bacon so it's here to provide texture as well as flavour.

Serves 4.

   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

-400g risotto rice.

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

-500ml 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 1.2 litre of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

Stir through 200g fresh peas.

In a large frying pan, with a tablespoon of butter, add

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-2 free range chicken breasts, seasoned with salt/pepper.

Cook the chicken skin side down for a couple of minutes.

Cook the flesh side for a minute.

Place the chicken breasts on an oven tray, with

-1/2 sliced lemon.

Bake around 12 minutes.

Leave to rest for 5 minutes.

Carve and serve alongside the risotto and pan gravy.

To make a pan gravy, add

-2 chopped shallots to the pan (the pan that the chicken was cooked in).

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

-2tbsp lemon juice.

-100ml chicken stock or water,

-salt and pepper.

Leave to simmer for 5 minutes or so.

Prawn Tom Yum ต้มยำกุ้ง

Prawn Tom Yum ต้มยำกุ้ง

Perfectly hot and sour fragrant prawn soup, one of the most famous Thai foods. My cooking companion was rather surprised to find out how easy it is to make, given its flavour complexity. Light, aromatic, medicinal and internationally acclaimed, Tom Yum Goong is listed at number 8 on the World's 50 Best Foods.

Serves 6.

In a large saucepan, put in

-1 litre chicken stock,

-good pinch of salt.

Bring it up to the boil, add

-4-5 sliced galangal,

-4-5 sliced shallots,

-4-5 tomatoes, quartered,

-4-5 kaffir lime leaves,

-4-5 cloves garlic,

-2-3 fresh chillies (adjust according to your taste),

-a small handful of fresh coriander,

-2tsp tamarind purée.

Leave to simmer for around 10 minutes, add

-500g sliced mushrooms.

Cook for around a minute, add

-500g raw prawns.

Continue to cook until the prawns are cooked through, add 

-2tsp chilli oil.

Taste and adjust the seasoning.

You may need lime juice and fish sauce.

Fresh Berry Tart.

Fresh Berry Tart.

Spicy, warming and sweet ginger tart case filled with my dream team cream of mascarpone, double cream and vanilla bean paste. The rich cream tart is piled high with fresh, sharp berries. A delicious no bake, summery dessert. Thank you very much Mrs. Tout for the redcurrants, the raspberries are from our garden.

Equipment:

25cm loose bottomed tart tin.

   For the tart case.

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.

   For the cream filling.

Use an electric mixer, to beat,

-100g icing sugar,

-2tsp vanilla bean paste,

-600ml double cream,

-250g mascarpone cheese.

Beat until the cream just holds its shape.

Refrigerate until needed.

Spoon into the tart tin.

Pile on 500g redcurrants, 150g raspberries, 150g grapes.

(But adjust the quantity of these fruits to suit your own palate)

Thai Herb Poached Chicken ไก่ต้มตะไคร้

Thai Herb Poached Chicken ไก่ต้มตะไคร้

Free range whole chicken poached in rich, flavoursome and floral stock. This easy, one pot dinner is deliciously Thai without much effort. The chicken is extremely moist, succulent and fragrant having benefitted from being poached, on low heat, in medicinal and perfumed Thai herbs. I am serving it with rice and some homemade hot sauce. But this is a tasty soup that can be ladle over rice, noodles or pasta. Any left over poaching liquid can be kept for soups, risottos or paellas.

In a large stock pot, put in

-4.5litres water, 

-3 stalks sliced lemongrass,

-2 cloves crushed garlic,

-3-4 kaffir lime leaves,

-5-6 coriander sprigs,

-4 shallots,

-3 sliced carrots,

-2 stalks celery,

-1tsp sea salt,

-3tbsp fish sauce.

-1 chicken stock cube.

Bring up to the simmer, add

-1.8kg free range chicken.

Cover with a lid.

Leave to simmer gently for 1 hour.

Turn the heat off.

Let the chicken continue to cook in the residual heat for another 30 minutes.

When cooled enough to handle.

Carve into portions.

Spoon over poaching stock.

Serve with the hot sauce.

    Sauce:

-2cm ginger, finely chopped,

-2 cloves garlic finely chopped,

-10 chillies (adjust according to your taste),

-1tsp palm sugar or brown sugar,

-6tbsp fish 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).

Blackcurrant and Pistachio Streusel Cake.

Blackcurrant and Pistachio Streusel Cake.

My first time cooking with blackcurrants and these homegrown ones are the perfect introduction. Thank you very much Mrs. Jacky Tout for the blackcurrants and also the redcurrants. I am so excited and look forward to cooking with the tart and juicy berries, I have a few recipes planned.

As I have said earlier the blackcurrants are extremely sour, the streusel topping is to provide sweetness as well as crunch and texture.

Equipment:

23cm springform tin lined with baking paper.

Oven 180c fan forced.

    For the cake.

Use an electric mixer,beat,

-180g self raising flour, with

-250g butter, at room temperature,

-50g ground almonds,

-200g caster sugar,

-4 eggs,

-1tsp baking powder,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine the ingredients.

Stir through 250g blackcurrants.

Spoon into the prepared tin.

Top with the streusel topping.

   For the streusel.

In a bowl, put in,

-50g caster sugar,

-50g self raising flour,

-50g rolled oats,

-50g desiccated coconut,

-50g chopped pistachios, add

-50g melted butter.

Stir well to combine.

Bake 1 hour minutes or until the skewer comes out clean.

Check on the cake after 30 minutes.

You may need to cover the cake, loosely, with foil to stop over browning.

Leave to cool completely in the cooking tin.

Curried Potato and Rice Soup.

Curried Potato and Rice Soup.

Creamy, filling and healthy soup with subtle curry flavours.

Serves 4.

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

-2 sliced onions,

-2 cloves chopped garlic,

-5-6 sprig coriander,

-1tsp cumin seeds,

-1tsp paprika,

-1/2 ground ginger,

-pinch of turmeric powder,

-good pinch of salt and pepper.

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

-600g thinly sliced potatoes,

-80g uncooked rice.

Cook, stirring occasionally for a minute or so, add

-1.2 litres chicken stock.

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

Use a hand blender to blitz the vegetables.

Spoon into a serving bowl.

Sprinkle over paprika.

Gooseberry Meringue Pie.

Gooseberry Meringue Pie.

A take on the classic lemon meringue pie. The fruit used has changed but the pillowy soft meringue, covering the sharp and sweet filling, remains.

Equipment:

25cm loose bottomed tart tin.

   The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk.

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

-cold water, a tablespoon at a time.

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

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

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

   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,

-500g topped and tailed gooseberries,

-180g caster sugar,

-pinch of salt.

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

-100g 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.

   The Meringue.

Use an electric mixer, beat,

-6 egg whites, until soft peaks form, add

-a tablespoon of sugar at a time, leaving the beaters running (you'll need 250g)

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

Pour the gooseberry curd into the tart case.

Spoon on meringue.

Bake in 150c fan forced for 30 minutes.

Leave to cool completely.

Refrigerate for a couple of hours before serving.

Chilli Jam Prawns กุ้งสามรส

Chilli Jam Prawns กุ้งสามรส

This is one of the most popular restaurant dishes and is known in Thai as Sarm Ros, which means 3 flavours, spicy, sweet and sour. Deliciously Thai,  fragrant and medicinal. I do preach 'home cooking' but I must admit this dish is no less delicious using Thai bottled chilli jam, which is available at most supermarkets, Mae Ploy brand is probably the best....

Serves 2.

   The vegetables.

-2 cloves chopped garlic.

-4 sliced shallots.

-2tbsp finely chopped ginger.

-1 stalk lemongrass, thickly sliced (about 2cm chunks).

-3-4 kaffir lime leaves.

-400g chopped tomatoes.

-5-6 chopped red chillies.

-3-4 sprigs coriander, roughly chopped.

-3 sliced spring onions.

   The seasoning.

-1tsp tamarind purée,

-150ml chicken stock or water,

-1tbsp oyster sauce,

-1tbsp soy sauce,

-1tbsp palm or brown sugar,

-pinch of salt.

In a wok or saucepan, with a tablespoon of vegetable oil, fry

-garlic, with

-shallots,

- ginger,

-lemongrass.

- lime leaves,

Cook, stirring until the vegetables have softened, add

-tomatoes,

-chillies,

-coriander,

-spring onions.

Stir to combine, add

-seasoning.

Leave to simmer until the tomatoes have broken down and become a sauce.

Taste and adjust the seasoning, add

-500g raw prawns.

Cook, stirring occasionally until the prawns are cooked through.

Serve with rice.

Rice Pudding and Gooseberry with Pistachio Crumble.

Rice Pudding and Gooseberry with Pistachio Crumble.

Easy, comforting and deliciously creamy rice pudding cooked on the hob. The rich, and creamy smooth rice has been paired with the sweet and sour stewed gooseberries. The texture and crunch is provided by the aromatic and nutty coconut and pistachio crumble.

Serves 2.

   For the rice.

In a large saucepan, put in

-80g pudding rice,

-300ml double cream, 

-500ml whole milk,

-60g caster sugar,

-1tsp vanilla bean paste,

-1/2tsp ground cinnamon,

-good grating of nutmeg,

-pinch of salt.

Bring up to a simmer on medium heat. 

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

    For the crumble.

In a saucepan, put in,

-30g butter,

-40g caster sugar,

-30g plain flour,

-15g rolled oats,

-15g desiccated coconut.

Cook stirring until the butter and sugar have melted.

Stir through 30g pistachios.

Spoon onto a baking tray.

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

   The gooseberries.

In a large saucepan, put in

-150g topped and tailed gooseberries, with

-1tbsp caster sugar.

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

Chicken Biryani.

Chicken Biryani.

A Friday night chicken biryani that delivers big on both flavour and aroma. This fragrant and perfumed dish is subtle in taste so could easily become a family favourite. The cooking process may be a little lengthy, but not at all difficult. 

 Serves 3.

  Base curry spices.

In a frying pan, dry roast,

-2tbsp cumin seeds,

-2tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1tsp mustard seeds,

-1tsp fennel seeds,

-1tsp fenugreek seeds,

-1-2 dry chillies (adjust according to your taste)

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

      The vegetables.

-4 sliced onions, with

-2 cloves chopped garlic, 

-2tbsp chopped ginger.

-3-4 bay leaves.

     Extra spices.

-1tsp turmeric powder,

-1tsp paprika,

-a few strands saffron,

-a good grating of nutmeg,

-1 stick cinnamon,

-1tsp sea salt.

   The rice.

-300g wholegrain basmati rice, washed and leave to soak for 30 minutes or so.

Put the rice in a large saucepan with enough water to come 2cm above the rice.

Bring up to the boil, cover with a lid and leave to simmer for around 10 minutes or until the water has been absorbed.

   The protein.

-500g sliced free range chicken breasts.

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

-the vegetables 

Stir fry for about 10 minutes. Reserve 2tbsp of mixture, add 

-ground base curry spices,

-extra spices.

Stir well, add

-sliced chicken.

Stir well to coat the chicken in the spices, add

-cooked rice,

-80g raisins,

-100ml water or chicken stock.

Stir well.

Cover with a lid and leave to cook on low heat until the chicken is cooked through, around 10 minutes. Taste and adjust the seasoning.

When you are happy with the taste, stir through the reserved mixture.

Serve.

Crispy Beef in Spicy Plum Sauce.

Crispy Beef in Spicy Plum Sauce.

Crispy slices of beef sirloin in delicious, sticky and spicy plum sauce. This newest recipe is based loosely on the more well known duck and pancakes. All the delicious pancake filling in a stir fry with a few added extras. Another Chinese inspired recipe to tempt you and all the ingredients are easily sourced.

Serves 2-3.

   The beef.

500g sliced beef sirloin steaks, seasoned with salt and pepper and drenched in 50g cornflour.

Deep fry in batches until golden brown.

Drain well and leave aside.

Deep fry 5-10 dry chillies.

Drain well and leave aside.

   The Vegetables.

2 cloves chopped garlic.

1tbsp chopped ginger.

1 sliced red onion.

1/2 sliced pepper.

1 sliced carrot.

80g sliced cucumber.

3-4 sliced fresh chillies.

   The plum sauce.

In a bowl, put in, 

-1tbsp oyster sauce.

-2tbsp soy sauce.

-1tbsp dark soy sauce.

-1tbsp balsamic vinegar.

-1tbsp Shaoxing rice wine.

-2tsp sesame oil,

-1tbsp water.

-1/2tsp cornflour.

Mix well to combine, add

-2tbsp plum jam.

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

-the vegetables.

Cook, stirring occasionally until the vegetables have softened, add

-the plum sauce, 

Cook, stirring until the sauce has thickened, taste and adjust the seasoning. It should be sweet, sour and spicy, add

-the beef, 

-dry chillies.

Stir well to coat the beef in the sauce.

Stir through 2 sliced spring onions.

Spoon into a serving dish.

Sprinkle over sesame seeds.

Serve with rice or noodles.

Thai Noodle Salad ยำวุ้นเส้น

Thai Noodle Salad ยำวุ้นเส้น

A very fresh, zesty, tangy, light and spicy Thai salad. The salad dressing is punchy fragrant and is unmistakably Thai. A delicious lunch or light dinner.

Serves 4.

In a large bowl, put in

-200g dry vermicelli noodles, with

-boiling water, enough to cover the noodles.

Leave to soak for 20 minutes.

When ready, drain, rinse and snip with scissors.

   The protein.

In a large wok, put in

-250ml chicken stock.

Bring it up to the boil, add

-500g mince pork.

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

-200g raw prawns.

Cook, stirring until the mixture is cooked through.

Leave to cool slightly.

   The Vegetables.

200g chopped Romaine Lettuce.

4 tomatoes, quartered.

150g chopped cucumber.

150g bean sprouts.

A small handful chopped coriander.

1 red onion finely sliced.

   The dressing.

In a pestle and mortar, pound 

-8-10 chillies, with

-4-5 cloves garlic,

-4cm sliced ginger.

Pound until well combined.

Spoon into a bowl, add

-2tbsp cold water,

-5tbsp fish sauce,

-1tbsp caster sugar.

-juice of 1 lime.

   To assemble.

Place the vegetables in a large bowl, with

-rice noodles,

-pork and prawn mixture,

-the dressing.

Mix well to combine.

Serve immediately.

Gooseberry and Rhubarb with Pecan Crumble.

Gooseberry and Rhubarb with Pecan Crumble.

The pecan crumble provides a lovely, crunchy nuttiness over the sweet and sour stewed fruits. The delicious crumble is not only scrumptious but it smells amazing. A very rewarding and comforting dessert with minimal effort.

Both the rhubarb and gooseberries have been freshly picked from the garden.

Equipment:

Deep ovenproof dish.

   For the gooseberries.

In a large saucepan, put in

-700g topped and tailed gooseberries, with

-250g rhubarb, cut into 2cm chunks.

-200g 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 pecans,

-30g ground almonds.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 30-35 minutes.

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

Carrot Soup.

Carrot Soup.

A quick, filling, spicy and definitely healthy soup for lunch today. The fresh coriander added beautiful floral  freshness.

Serves 2.

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

-2 sliced onions,

-2 cloves chopped garlic.

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

-500g thinly sliced carrots.

Cook, stirring occasionally for a minute or so, add

-500ml ham stock.

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

Use a hand blender to blitz the vegetables.

Spoon into a serving bowl.

Top with fresh coriander.

Teriyaki Chicken Noodles.

Teriyaki Chicken Noodles.

 Using leftover teriyaki roast chicken and turning it into a quick and healthy dinner. A balanced and delicious meal containing the recommended 5 a day.

Serves 6.

400g dry egg noodles, cook, according to package instructions.

   The Vegetables.

2 cloves chopped garlic.

2 onions  cut into chunks.

Vegetables of your choice (sugar snap peas, peppers, broccoli, asparagus, carrots or mushrooms).

200g sliced teriyaki chicken.

    Seasoning.

-1tbsp soy sauce.

-1tbsp oyster sauce.

-2tsp sesame oil.

-100ml leftover teriyaki cooking juices.

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

-garlic,

-onions,

-your choice of vegetables.

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

-seasoning,

-cooked noodles.

Mix well, taste and adjust the seasoning, add

-cooked chicken.

Stir to combine.

Spoon into a serving dish.

Sprinkle over sesame seeds.

Vanilla Panna Cotta with Gooseberry Sauce.

Vanilla Panna Cotta with Gooseberry Sauce.

Smooth, rich and creamy panna cotta contrasts perfectly with the sharp stewed gooseberries.

Equipment:

8x250ml glasses.

In a large heatproof bowl, put in

-a small heatproof bowl with 50ml hot water, add

-2x12g 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 

-600ml double cream,

-250g mascarpone cheese,

-250ml whole milk,

-240g caster sugar,

-2tsp vanilla bean paste.

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

Stirring occasionally.

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

Add dissolved gelatine.

Stir well.

Transfer into a jug.

Pour into the prepared glasses.

Leave to stand for 30 minutes.

Refrigerate for around 2 hours or until set.

   For the gooseberry sauce.

In a large saucepan, put in

-300g topped and tailed gooseberries,

-3tbsp caster sugar,

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

Leave to cool completely.

Divide the cooled mixture equally between the glasses.

Teriyaki Roast Chicken with Oriental Potatoes.

Teriyaki Roast Chicken with Oriental Potatoes.

Another of my East meets West with the most mouth watering result. The chicken is sweet, moist and delicious, benefiting from having been marinated for a couple of hours in aromatic and delicate Japanese flavours. The roast potatoes have been given subtle Far Eastern tastes to echo the chicken. I hope you'll try this recipe, the ingredients are readily available in every supermarket.

In a large roasting tin, place

-2kg free range whole chicken, with

-2tbsp grated ginger,

-3-4 cloves grated garlic,

-2tbsp honey,

-2tbsp Mirin,

-4tbsp soy sauce,

-1tbsp sesame oil,

-1tsp sea salt.

Rub the marinade over the chicken. Leave to marinate for a couple of hours.

Roast in 180c fan forced for around 1:20 hours.

Leave to rest before carving.

Serve with any cooking juices.

   For the potatoes.

In a large stock pot, put in

-1.5kg potatoes, cut into large chunks, with

-2 star anise,

-1 stick cinnamon,

-sea salt.

Cook for around 20-25 minutes.

Place a roasting tin with 100ml of vegetable oil to pre-heat in 180c fan forced oven for 10 minutes.

Carefully add the boiled potatoes.

Sprinkle over 1/2-1tsp ground ginger.

Cook, turning once or twice until golden brown, around 45 minutes.

Bacon and Scallop Paella.

Bacon and Scallop Paella.

Deliciously spicy and comforting paella with the added decadence of sweet and juicy scallops. 

Serves 4.

   The base.

1 sliced pepper.

2 sliced onions.

4 sliced tomatoes.

2 cloves chopped garlic.

4 rashers sliced bacon.

   Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

   Rice.

-400g paella rice.

  Chicken stock.

-700ml- 800ml.

   Vegetables.

100g blanched sugar snap peas, finely sliced.

2tbsp chopped chives.

Lemon or lime wedges.

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

-250g scallops, add

-salt/pepper,

-1tsp paprika,

-1/2tsp cayenne pepper.

Continue to cook for 30 seconds or so on each side.

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

-700ml 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,

-sugar snap peas, 

-scallops,

-chives.

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

Pork Cakes with Sweet and Sour Relish ทอดมันหมู

Pork Cakes with Sweet and Sour Relish ทอดมันหมู

Delicious as snacks or with hot steaming rice. These pork cakes are fragrant and full of medicinal Thai herbs and spices. The crispy outside, soft inside cakes are made with spicy and aromatic homemade curry paste with added vegetables for crunch and texture. The sweet and sour relish provides freshness and a real palate cleanser. I wish you could smell the amazing aroma.

These pork cakes are normally deep fried but I have once again cooked them in my AirFryer.

Makes 45-46.

   The pork cakes.

In a large bowl, put in

-850g pork cakes,

-2tbsp red curry paste,

-2tbsp cornflour,

-1tsp bicarbonate of soda,

-2tbsp water,

-1tbsp fish sauce,

-1tsp caste sugar,

-5-6 finely sliced lime leaves,

-50g chopped sugar snap peas.

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

I normally fry a little piece to test for seasoning.

Roll tablespoonfuls of mixture, flatten slightly.

Cook in the AirFryer at 180c for 8 minutes.

   The Relish.

In small saucepan, put in 

-3tbsp water,

-2tbsp caster sugar,

-1tsp sea salt.

-5tbsp malt vinegar.

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

Leave to cool completely.

Pour into a bowl, add

-5 sliced shallots,

-4-5 sliced chillies,

-150g cucumber, cut into chunks,

-1tbsp chopped coriander.

Stir well.

Victoria Sponge with Gooseberry Cream.

Victoria Sponge with Gooseberry Cream.

The delicious, moist Victoria sponge has been given a new pairing. The sweet and sour stewed gooseberries are used instead of the traditional jam. Another well-turned-out invention and it couldn't possibly get any more British. 

I am growing fond of my gooseberries. My older daughter made the cake and mum the filling.

Equipment:

2x20cm springform cake tins lined with baking paper.

Oven 180c fan forced.

Use an electric mixer, beat,

-250g self raising flour, with

-250g butter, at room temperature,

-250g caster sugar,

-4 eggs, 

-2tsp baking powder,

-1tsp vanilla bean paste,

-pinch of salt.

Beat well to combine the ingredients.

Spoon into the prepared tins.

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

Cool completely in tins.

   For the cream filling.

Use an electric mixer, to beat,

-2tbsp icing sugar,

-1tsp vanilla bean paste,

-300ml double cream.

Beat until the cream just holds its shape.

Refrigerate until needed.

   For the gooseberries.

In a large saucepan, put in,

-300g topped and tailed gooseberries,

-3tbsp caster sugar,

-pinch of salt.

Cook, stirring occasionally until the fruits have broken down.

Dissolve 1tsp arrowroot with 1tbsp water, add that to the pan.

Stir and turn the heat off.

Leave to cool completely.

   To assemble.

Place the first layer of cake onto a serving platter.

Spoon on the cream, spread evenly.

Spoon on the stewed fruits.

Top with the second layer of cake.

Shake over some icing sugar.