Southern 'Fried' Squid.

Southern 'Fried' Squid.

A special request from my older daughter. A healthy, kid friendly snack without any cooking oil. The crunchy, deliciously savoury squid have been cooked in the Airfryer, a quick and fuss free afternoon treat. I have adapted this recipe to suit her palate, she's not keen on spicy food (I have left out both cayenne and black pepper).

In a bowl, put in

-400g squid, slice into 1cm strips,

-1/2tsp salt,

-1tbsp dry garlic,

-1tbsp onion granules,

-1tbsp paprika,

-2tbsp cornflour.

Mix well.

Cook in the Airfryer at 200c for 12 minutes or alternatively, deep fry.

San Choy Bau.

San Choy Bau.

How familiar are you with this Chinese finger food? They are great for sharing on platters. Delicious spiced pork mince wrapped in fresh, crisp and refreshing iceberg lettuce. These little food parcels are extremely addictive, the mince pork filling is generously seasoned with beautiful Asian flavours, the water chestnuts and carrots provided crunch and texture. The sweet, sour and spicy sauce really completes the dish. If that doesn't convince you...it's taken 15 minutes to prepare! All the ingredients are easily sourced (I bought them all from Tesco).

You will need around 10-12 iceberg leaves.

For the sauce.

In a bowl put in,

-2tbsp chopped or grated ginger,

-1tbsp chopped or grated ginger,

-2 sliced spring onion,

-1tbsp chopped coriander,

-2 chopped chillies,

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-1tbsp water,

-1tbsp sesame oil.

Stir and leave aside until needed.

For the seasoning.

In a bowl, put in

-1/2tbsp ketjab manis,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp sesame oil.

For the vegetables.

-2 cloves chopped garlic,

-2tbsp chopped ginger,

-100g chopped carrots,

-200g chopped water chestnuts,

-100g chestnut mushrooms,

-2 sliced spring onions,

-150g bean sprouts.

For the pork.

500g mince pork.

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

-garlic,

-ginger.

For 20 seconds or so, add

-the rest of the vegetables (not the bean sprouts)

Continue to cook for another 20 seconds, add

-pork mince.

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

-seasoning,

-bean sprouts.

Continue to cook until pork is done.

Taste and adjust the seasoning.

Leave to cool for 5-10 minutes.

Spoon onto the iceberg lettuce.

Top with some sauce.

(It can get rather messy...not recommended for first dates).

Stir Fried Prawns in Black Bean Sauce.

Stir Fried Prawns in Black Bean Sauce.

Healthy, delicious, quick and easy weeknight meal. The sweet juicy prawns have been stir fried in rich, savoury and salty black bean sauce. I have added my own Thai twist, to this very Chinese dish, with the inclusion of chillies and generous amount of garlic. I have thrown in some vegetables for extra crunch and fresh sweetness. The prawns are definitely not lost or swamped by these big and bold flavours, they are still beautifully sweet and delicate.

For the prawns.

600g shelled and de-veined.

The paste.

In a pestle and mortar, pound

-2tsp peppercorns,

-5 red chillies,

-4 cloves garlic.

Pound well to combine.

Leave aside.

For the sauce.

In a bowl, put in

-1tbsp fermented black soya beans,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1tbsp Shaoxing rice wine,

-1/2tsp caster sugar,

-150ml chicken stock or water.

Mix well and leave aside.

The Vegetables.

-1 sliced onion,

-1 sliced pepper,

-250 bok choy (separate leaves from stems)

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

-the paste.

Cook, stirring for 30 seconds or so, add

-the vegetables (not the bok choy leaves).

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

-the sauce.

Bring the sauce up to the boil, add

-the prawns.

Stir fry until the prawns are almost cooked through, add

-bok choy leaves.

Continue to cook until the prawns are cooked through.

Serve with rice.

Sesame Chicken Skewers.

Sesame Chicken Skewers.

One of my easiest and quickest recipes that delivers big on popularity! These were a huge hit with (little) friends we had over after school. There were a few misgivings about the 'seeds' but the chicken couldn't have disappeared any faster. The sharp skewers were handled with great care and everybody went home without injuries.

Preparation.

Soak 12 wooden skewers in water for around 30 minutes.

In a bowl put in,

-500g free range chicken breasts, sliced into 1cm strips,

-1tbsp chopped garlic,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1tbsp sesame seeds,

-2tsp sesame oil.

Mix well and leave to marinate for 30 minutes or so.

Thread the chicken strips with the wet skewers.

Place under a hot grill, turning once.

Fish Lasagne.

Fish Lasagne.

An easy twist on a classic dish. Packed with delicious, smoky and creamy fish under blankets of lasagne sheets. Not the most diet friendly meal as it contains butter, full fat milk and cheese but the weather is getting cold, we deserve a treat. 

Serves 6.

Equipment:

20x30cm oven proof dish (10cm deep).

   For the béchamel sauce.

In a large saucepan, put in

-100g butter,

-1 sliced red onion,

-3 bay leaves,

-salt and pepper.

Cook, stirring until the onions have softened, add

-100g plain flour, whisk in

-1.2 litres milk.

Leave to cook until the sauce has thickened, add

-800g fish pie mix,

-salt and pepper,

-50g grated cheese.

Mix well to combine.

Spoon 1/4 of the fish mixture onto the base.

Cover with 3 sheets of lasagne sheets.

The fish mixture.

3 lasagne sheets.

The fish mixture.

3 more lasagne sheets.

The last 1/4 of the fish mixture.

Top with 200g grated cheese.

Bake in 180c fan forced for around 45 minutes.

Leave to stand for 10 minutes or so before serving.

Butternut Squash Empanadas.

Butternut Squash Empanadas.

Empanadas are little flaky pastry pockets stuffed with flavoursome filling, more commonly filled with spiced mince beef. I have gone down the healthier route today with a vegetarian and a baked version of this well loved recipe. My empanadas are filled with delicious, sweet and savoury roasted butternut squash served with some fresh tomato salsa. I will probably be back with a beef filling and a bigger sized empanadas, these are rather small and time consuming.

For the filling.

In a large roasting tin, place

-1.2kg butternut squash, cut into 2cm chunks,

-1 chopped onion,

-2 large cloves chopped garlic,

-salt/pepper,

-olive oil.

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

Leave to cool completely.

Roughly mashed.

For the pastry.

In a food processor, put in

-800g plain flour,

-250g butter,

-2tsp salt.

Process to combine, add

-cold water (you should need around 300ml).

Place onto a floured surface,

Knead until soft and smooth.

Refrigerate for 30 minutes.

Divide the pastry into 3 portions.

Roll out to 1/2cm in thickness.

Use 10cm cookie cutter to stamp out round discs (you should get around 36 in total).

Place a tablespoon of filling in the centre of each disc.

Fold over one half of each disc to make a semicircular parcel.

Crimp the edges with your finger.

Brush each pastry case with beaten egg.

Bake in 200c fan forced oven for around 30 minutes.

Cool on rack.

Tomato Salsa.

In a bowl, put in

-400g chopped tomatoes,

-1 chopped red onion,

-2 sliced spring onions,

-2tbsp chopped coriander,

-1 chopped chilli,

-4 tbsp olive oil,

-juice of 1 lime,

-salt/pepper.

Leave to sit for an hour or so.

Double Chocolate Muffins.

Double Chocolate Muffins.

The girls have been busy.

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.

Orange Cheesecake.

Orange Cheesecake.

A rich and creamy baked cheesecake with a difference. I don't like the sour undertone of cream cheese and prefer it in savoury dishes. For my sweet treats I favour the lush richness of mascarpone. I have combined my dream team cream of mascarpone and double cream in this easy delicious cheese cake. It's light, rich, creamy with a hint of orange.

Equipment:

23cm Springform cake tin lined with grease proof paper.

   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

-140g melted butter.

Stir well to combine. 

Press the mixture into the base of the tin. 

Refrigerate until needed.

Oven 150c fan forced

   Cheese Filling.

Use an electric mixer, whisk

-3x250g mascarpone cheese, with

-300ml double cream,

-5 eggs,

-180g caster sugar,

-1tsp vanilla bean paste,

-zest of 1 orange,

-juice of 1 orange,

Whisk well to combine.

Pour into the base.

Bake around 1 1/2 hours or until there is a firm wobble.

Leave to cool down completely in the oven.

Refrigerate overnight.

Squid Cakes.

Squid Cakes.

I recently had cuttlefish cakes at a Chinese restaurant, they were incredibly good and I wanted to make some at home. Cuttlefish is not an everyday ingredient so I have replaced it with squid. These squid cakes are deliciously soft and crunchy but they are quite different to the restaurant's version. I think I know where I've gone wrong but I need  to go back just to be sure! In the meantime I hope you'll try these squid cakes as they are yum! Soft and moist in the middle with crunchy, golden crumbs on the outside, served alongside my homemade chilli oil. I will be back with the revised recipe.

In a food processor, put in

-2tbsp chopped ginger,

-2 cloves chopped garlic,

-3 sliced spring onions,

-800g sliced squid.

Process to combine.

Spoon into a bowl, add

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tsp sesame oil,

-80g cornmeal or breadcrumbs,

-salt/pepper.

Mix well with a wooden spoon.

The mixture should hold its shape, add more breadcrumbs if needed.

Refrigerate for 20 minutes.

Deep fry, heaped tablespoonfuls, in batches until golden brown, around 6-8 minutes.

Drain well.

Beetroot Tart.

Beetroot Tart.

Not many people do but I love beetroot. I love the vivid colour, the sweet earthiness and the crunch that stands up to the cooking process. These homegrown ones are incredibly sweet and delicious. Thank you as always to the best gardener Sgt. Dan Wilson for the beet and the onions....they're all gone...again...

Equipment:

10x30cm (x2) loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-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.

Divide into 2 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness. 

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

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

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

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4 large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

750g beetroot, cut into 1cm chunks.

Season with salt and pepper.

Baked in 180c fan forced for 30 minutes.

In a large frying pan, add

-2 tbsp vegetable oil, with

-350g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Add the beetroot.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 30 minutes or until golden brown.

Beef Dhansak.

Beef Dhansak.

You are probably more familiar with lamb dhansak but I don't like the gamy taste or the smell of lamb so I have instead made a beef version. This curry is mild, delicate with just a hint of heat. The long slow cooking process has resulted in tender, melting beef, creamy and nutty lentils and chick peas. A fabulous fat Friday feast served alongside fluffy perfumed Jasmine Thai rice or Basmati if you prefer.

Serves 8.

   The spices.

In frying pan, dry roast,

-2tbsp cumin seeds.

-2tbsp coriander seeds.

-5 cloves.

-2tsp peppercorns.

-1tsp fenugreek seeds.

-4 cardamom pods.

-4 dry chillies (adjust according to your taste)

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

   The beef.

1kg stewing beef, cut into 3cm chunks, season with salt.

   The sauce.

-2tbsp chopped ginger.

-2 cloves garlic, chopped.

-2 large onions chopped.

-2tsp mustard seeds.

-2 star anise.

-1 stick cinnamon.

-800g fresh tomatoes, chopped.

-1tbsp balsamic vinegar.

-1tbsp honey.

-a few stalks fresh coriander.

Leave until needed.

   The vegetables.

200g green lentils, wash and leave aside.

2x400g tin chick peas, drain and leave aside.

In the casserole dish with 2tbsp of vegetable oil, fry

-chopped onions,

- chopped garlic,

-chopped ginger,

-mustard seeds,

-cinnamon,

-star anise,

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

-the beef,

-ground spices, 

-1tsp turmeric,

-1tsp paprika.

Stir to coat the meat in the spices then add,

-chopped tomatoes,

-balsamic vinegar,

-fresh coriander,

-lentils,

-2tbsp soy sauce,

-500ml water.

Stir together.

Cover with a lid and leave to cook for around 45-50 minutes, stirring occasionally.

(5 minutes before the curry is done add the chick peas to warm through)

Taste and adjust the seasoning, you may need a tablespoon of honey.

Mini Onion Quiches.

Mini Onion Quiches.

These homegrown onions are huge, sweet and intensely strong. Thank you very much Sergeant gardener Dan Wilson for your amazing onions. They taste incredible, although chopping almost 1kg of them wasn't much fun and I had a VERY good cry😭😭😭.

Equipment:

6x10cm loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-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.

Divide into 6 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness.

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

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

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

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

In a large frying pan, add

-2 tbsp vegetable oil, with

-800g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 25 minutes until golden.

Seared scallops with Broad Bean and Mustard Sauce.

Seared scallops with Broad Bean and Mustard Sauce.

Scallops are sweet and delicate but they go well with strong and robust flavours. I am serving these smoky and buttery pan seared scallops with a rich and punchy mustard sauce. The broad beans provide creamy sweet freshness, if you are not a fan, pea or corn purée would work beautifully. A perfect dinner party starter.

Serves 2 (as a starter).

   For the broad beans.

300g broad beans.

Cook, drain, remove the outer shell.

   For the scallops.

250g scallops, seasoned with salt and pepper.

  For the mustard sauce.

-1tbsp wholegrain mustard,

-1tbsp capers,

-1tbsp water,

-1tbsp chopped parsley.

In a large saucepan with 2tbsp butter, sear

-the scallops.

Cook for a minute on each side or to your liking.

Remove from the pan, add

-the sauce ingredients,

-salt/pepper.

Cook for a minute or so.

Serve with the scallops and the beans.

Lemongrass Chicken ไก่อบตะไคร้.

Lemongrass Chicken ไก่อบตะไคร้.

Deliciously moist, aromatic and healthy baked chicken dinner. The smells coming out of the kitchen were incredible and made the girls hungry. This is a simple recipe with few ingredients so the hero of the dish, the lemongrass, needs to be the very best. I don't buy lemongrass from mainstream supermarkets as they are dry, tasteless and lacking the beautiful floral aroma, which you so need in this recipe. I get my Thai ingredients from my local Oriental shop and freeze en masse. 

In a pestle and mortar, put in

-3 sliced lemongrass,

-3 cloves garlic.

Roughly pound together.

In a large oven tray, put in

-1kg free range chicken portion,

-pinch of salt,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp fish sauce,

-1tbsp sesame oil,

-lemongrass and garlic.

Mix well and leave to marinate at least 30 minutes.

Bake in 150c fan forced oven for 1 hour or until golden brown.

Spicy Crab Pasta.

Spicy Crab Pasta.

Combining Mediterranean spiced crab with comforting and filling pasta in this simple but luxurious midweek dinner. Incredibly quick and easy, it takes next to no time to make. Wonderfully delicious and undemanding leaving you plenty of time to enjoy your messy meal.

Serves 4.

   Pasta.

400g dry pasta.

Cook, drain and leave aside (reserve 200ml of cooking water).

   The chorizo.

150g sliced chorizo.

   For the vegetables.

-3 cloves chopped garlic,

-1 large chopped onion,

-1 chopped pepper.

-6 chopped tomatoes.

   For the herbs and spices.

-pinch of saffron,

-2tbsp balsamic vinegar,

-1tbsp chilli oil,

-2tbsp chopped parsley,

-salt/pepper.

   For the crab.

700g swimmer crab, cut into chunks.

In a wok, with 3tbsp tablespoons of olive oil, fry

-the chorizo.

Cook, stirring for 30 seconds or so, add

-the vegetables (not the tomatoes),

-salt/pepper.

Cook, stirring occasionally until the vegetables have softened, add

-herbs and spices.

Stir to coat the vegetables in the spices, add

-tomatoes,

-cooking water.

Leave to cook for 30 seconds or so, add

-the crab.

Stir well to coat the crab chunks in the spices.

Once the crab is cooked, taste and adjust the seasoning.

Add the pasta.

Stir well.

Serve.

Duck Teriyaki with Crispy Chilli and Ginger.

 Duck Teriyaki with Crispy Chilli and Ginger.

Try this weekday family meal with a difference and it's super easy! The deliciously rich, decadent duck breasts served with a sweet Japanese sauce and Thai Jasmine rice. Another of my fusion, Southeast meets Far East Asia. The crispy chillies and ginger provide much needed heat, as I can't live without spice. The deep fried ginger added earthy warmth and all-around amazingness. If heat doesn't agree with you, leave out the chillies and replace them with sweet crispy onions.

   For the chilli and ginger.

-6cm finely sliced ginger.

-5 dry chillies (use scissors to snip into strips).

Deep fry the ginger for around 2 minutes or until crispy.

Drain well.

Turn off the heat.

Deep fry the chillies in the residual heat.

Drain well.

   For the sauce.

 In a bowl, put in 

-2tbsp grated ginger,

-2 cloves grated garlic,

-1tbsp honey,

-1tbsp Mirin,

-2tbsp soy sauce,

-1tsp sesame oil,

-sea salt/black pepper.

Mix well and leave aside.

   For the Duck.

2 duck breasts, season with

-salt and pepper.

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

Cook for about 8 minutes on each side.

Remove the duck.

Leave to rest before slicing.

Discard the duck fat, leaving a tablespoon of fat.

Place the pan back on the heat.

Add the sauce.

Bring up to a gentle simmer.

Leave to cook for a couple of minutes or so.

   To serve.

Thinly slice the rested duck.

Spoon over the teriyaki sauce.

Sprinkle over the chillies and ginger.

Serve with rice.

Ham and Vegetable Pie.

Ham and Vegetable Pie.

It's rainy, it's cold, definitely a comfort food kind of day. The sort of weather we associate with Britain and what could possibly be more British than a pie? Turning leftover ham from my daughter's birthday party into a delicious, homely and rustic meal. I have made my own puff pastry, it's deliciously flaky and light but shop bought is absolutely fine.

   For the pie filling.

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

-1 large sliced onions,

-2 cloves chopped garlic,

-200g chopped carrots,

-200g chopped celery,

-350g potatoes, cut into chunks,

-plenty of black pepper,

-1/2tsp salt,

-1tsp cornflour.

Cook, stirring occasionally until the vegetables have softened, around 5 minutes, add

-700g ham chunks.

Mix well, add

-500ml ham stock.

Leave to cook for 5 minutes.

Spoon into a deep oven proof dish (mine is 21x30cm)

Leave aside until needed.

   For the puff pastry.

Leave 250g block of butter to soften.

In a food processor, put in

-30g butter,

-250g plain flour,

-1/2tsp salt,

-120ml water.

Process until a dough is formed.

Tip onto a floured surface.

Knead briefly.

Wrap in cling film and refrigerate for 20 minutes.

Place cling film on you work surface.

Place 220g butter on it.

Cover with cling film. 

Roll the butter out to

-9cm in height, 

-8cm wide. 

Leave aside, at room temperature, until the dough is ready.

When ready, roll the dough out to

-30cm in height, 

-10cm wide.

Remove the cling film from the butter.

Place the butter in the centre of the dough.

Fold bottom 1/3 of dough over the butter.

Fold the top 1/3 over the butter.

Turn the dough so that the short end is facing you.

Roll the dough out to

-30cm in height,

-10cm wide.

Fold bottom 1/3 of dough over the butter.

Fold the top 1/3 over the butter.

Wrap in cling film

Refrigerate for 30 minutes.

Repeat this process 6 times.

   When ready. 

(You will need 400g of pastry for this recipe, leaving 200g)

Roll the pastry to 1/2cm in thickness or big enough to cover a 21x30cm baking dish.

Place the rolled pastry over the pie dish.

Brush with milk.

Bake for 45 minutes at 200c fan forced.

Barbecue Hoisin Ribs.

Barbecue Hoisin Ribs.

Twice cooked meaty British pork ribs for maximum flavour and tenderness. I've started the cooking process on the hob, seasoned generously with herbs and vegetables. I, then, marinated the cooled ribs overnight with sweet and savoury hoisin and finished on the barbecue. The end result is sweet, smoky and falling off the bone ribs. These ribs are definitely kid friendly and proved very popular at my daughter's birthday party.

In a large stock pot, put in

-3 litres water,

-2kg pork ribs,

-2 celery stalks, cut into chunks,

-2 carrots cut, into chunks,

-1 large onion,

-2 cloves crushed garlic,

-2cm sliced ginger,

-4-5 sprigs coriander,

-2tsp salt,

-3tbsp soy sauce.

Leave to simmer for about 2 1/2 hours.

Transfer into a large oven tray, add

-150g hoisin sauce,

-2tbsp soy sauce,

-2tbsp oyster sauce.

Mix well and leave to marinate, at least an hour.

Finish on the barbecue.

Chocolate Ganache Cake.

Chocolate Ganache Cake.

My older daughter has made this birthday cake for her little sister. We have managed to keep her away from it and can't wait to see her face when she sees it tomorrow.

Equipment:

2x20cm springform cakes tins, lined with baking paper.

In a saucepan, melt

-600ml double cream, with

-300ml dark chocolate, broken into chunks.

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

Leave aside.

    For the cake.

Use an electric mixer, beat

-250g butter, at room temperature, with

-300g caster sugar,

-300g self raising flour,

-1tsp baking powder,

-50g cocoa powder,

-5 eggs,

-1tsp vanilla bean paste,

-pinch of salt.

Stir through,

-1/2 of the melted chocolate.

Spoon into the prepared tins.

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

Leave to cool completely in the cooking tins.

When you are ready to serve...

Add 1tbsp of icing sugar to the reserved chocolate ganache.

Use an electric mixer to beat the ganache until spreadable (around 20 seconds)

   To assemble.

Place the first layer of cake on the serving platter.

Spoon on 1/2 chocolate ganache.

Spread evenly.

Place the second layer on top.

Spoon on the rest of the ganache.

Satay Sauce.

Satay Sauce.

It's my younger daughter's birthday party this weekend and I am putting together a few different dishes. This is a Southeast Asian favourite peanut sauce. Incredibly simple and easy to make but with all the crunch and creaminess. This spicy satay sauce will not be accompanying chicken or pork skewers but I will instead serve it with deep fried whole sea bass, which I will share with you later (haven't cooked it as of yet).

In a sauté pan, with a tablespoon of vegetable oil, fry

-2tbsp red curry paste,

-5tbsp coconut milk,

Cook, stirring occasionally until the sauce is fragrant, add

-100g crunchy peanut butter.

Mix well to combine, add

-the rest of the 400ml coconut milk.

Cook, stirring occasionally for 7-8 minutes or until the sauce has thickened, add

-3tbsp palm of brown sugar.

Taste and adjust the seasoning.

It should taste sweet and salty.

Mustard and Honey Glazed Ham.

Mustard and Honey Glazed Ham.

It's my younger daughter's birthday party this weekend, I am feeding a crowd of friends and family and glazed ham is a life saver. Ham glaze is great when catering for a huge number of people as they are easy, delicious and go along way. For this weekend I am sticking to the classic mustard and honey glaze. The ham does take a long time to cook but it doesn't need any attention so you are free to get on with other dishes or chores.

In a large stock pot, put in

-3 litres water,

-2.5kg gammon joint,

-peel of 1 orange 

-4 bay leaves,

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks.

-1 large onion,

-1 cinnamon stick,

-3 star anise,

-8-10 cloves,

-1tbsp peppercorns.

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.

The glaze.

In a large bowl, put in,

-juice of 1 orange,

-2tbsp wholegrain mustard,

-4tbsp honey,

Mix well and leave aside.

Oven 180c fan forced.

When the ham is cooled enough to handle, 

-remove the fat, 

-score the skin.

Spread the glaze liberally over the ham.

Bake around 45 minutes, basting every 15 minutes.

Borscht.

Borscht.

What a vibrant and beautiful shade of crimson achieved without artificial colours. The homegrown beetroot are incredibly sweet and earthy with a most delicious crunch. This vampire soup should keep you nice and warm on this cold night. Thank you very much gardeners Louise and Dan Wilson for the beet and onions. We love them both!

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

-3 rashers of bacon, with 

-2 cloves crushed garlic,

Cook, stirring occasionally for 30 seconds or so, add

-1 large sliced onion,

-2 carrots, cut in to chunks,

-2 stalks celery, cut into chunks,

-1 large potato, cut into chunks,

-800g beetroot, cut into 2cm chunks,

-salt/pepper.

Cook, stirring occasionally for around 5 minutes, add

-1.3 litres stock.

Leave to cook for around 45 minutes or until the vegetables are cooked through.

Baked Tiger Prawns with Vermicelli กุ้งอบวุ้นเส้น.

Baked Tiger Prawns with Vermicelli กุ้งอบวุ้นเส้น.

A visually stunning and feminine looking plate of food but femininity hides strong, bold and punchy flavours. The vermicelli is spiked with generous Asian flavours, cooked on a bed of smoky bacon, spicy layers of fresh ginger and floral freshness of the celery and coriander. Like many of my Thai dishes a lot of ingredients cannot be found and are substituted with western ingredients with similar taste profile. The prawns have been left almost untouched to showcase their natural deliciousness. This is a very popular restaurant dish traditionally cooked in earthenware. Unfortunately I don't own one but a sauté pan seems to have worked perfectly. I hope you'll make this quintessential Thai seaside dining dish, no trip to a seafood restaurant would be complete without it.

   For the vermicelli.

In a large bowl, put in

-150ml vermicelli, add

-cold water.

Leave to soak for 20 minutes or so. 

Drain well.

Cut into, roughly, 10cm strips.

   For the prawns.

600g shelled and de-veined, seasoned with salt and pepper. 

   For the base.

-3 rashers of bacon,

-4cm sliced ginger,

-2 stalks celery,cut into large chunks

-a small handful of celery leaves,

-a small handful of coriander.

In a pestle and mortar, pound

-2tsp peppercorns,

-2cm sliced ginger,

-3 cloves garlic,

-1tsp salt.

Pound well to combine.

In a small saucepan, put in

-200ml stock,

-garlic/ginger/pepper mixture,

-1tbsp chilli oil,

-1tbsp black soy sauce,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-2tsp sesame oil.

Bring up to a gentle simmer.

Taste and adjust the seasoning(you may need a touch of sugar).

Pour over drained noodles.

Mix well.

   To assemble.

Grease the bottom of the pan with vegetable oil.

Place the base ingredients on the bottom of a sauté pan.

Add the dressed noodles.

Top with prawns.

Cover with a lid.

Place on the hob on medium heat until the prawns are cooked through, around 7 minutes.

  

Salt and Pepper Crispy Chicken ไก่คั่วเกลือพริกไทย

Salt and Pepper Crispy Chicken ไก่คั่วเกลือพริกไทย

On such a hot day it's probably not the best time to make this deep fried chicken dish. I can assure sure it's delicious. The crispy chicken is stir fried in aromatic and spicy herbs and spices. I love that the chicken is not submerged in the sauce, perfect with a large helping of rice and spicy wonton soup.

   For the chicken.

In bowl, put in

-500g sliced free range chicken breasts,

-1tsp salt.

Mix well and leave aside.

In a bowl, put in

-100g plain flour,

-1tsp sea salt.

-150ml cold water.

Mix well and leave to refrigerate for 10 minutes or so.

Pour over the chicken and mix well.

Deep fry until golden brown. 

Drain well and leave aside.

In a pestle and mortar, pound

-2tsp peppercorns,

-3 cloves garlic,

-1tsp salt.

Pound well to combine.

   For the vegetables.

-2tbsp chopped coriander,

-2-3 sliced red chillies,

-3 sliced spring onions.

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

-the garlic and pepper mixture.

Cook, stirring constantly for around 10 seconds, add

-cooked crispy chicken,

Stir well to coat the chicken in the spices, add

-the vegetables.

Cook, stirring for another minute or so.

Serve with rice and soup.

Hot and Sour Wonton Soup.

Hot and Sour Wonton Soup.

I love heat and spice but not everyone shares my love of everything chilli. This soup is a perfect family meal. The broth itself is light and delicate, the spiciness is achieved by the addition of the chilli oil. 

The homemade chilli oil recipe is on CCC.

   For the wonton.

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.

Mix 1tbsp of plain flour with 1-2tbsp cold water, this will be the paste that will glue the edges together.

Place a heaped tablespoonful of pork filling in the centre of the wrapper.

Brush the edges with the flour paste.

Fold diagonally.

Steam, in batches, for 6 minutes.

   For the soup.

In a large stock pot, put in

-3 litres water, 

-1tbsp sea salt,

-5tbsp soy sauce,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 onion, cut into chunks,

-2 cloves crushed garlic,

-4cm sliced ginger,

-1 chicken carcass.

Leave to simmer gently for around 2 hours.

Taste and adjust the seasoning.

You may need a teaspoon of sugar.

   To serve.

Spoon the hot broth over the cooked wontons.

Add chilli oil.

Wonton with Chilli Oil.

Wonton with Chilli Oil.

Every time I go out for Chinese food I will ask for chilli oil to dip or spice up my food. Most of the time the chilli oil is just oily and without much heat. My homemade version is definitely HOT HOT HOT! I am teaming this hot, smoky and spicy concoction with some delicate pork wontons. The chilli oil is delicious and versatile and I have a few recipes planned.

   For the wonton.

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.

Mix 1tbsp of plain flour with 1-2tbsp cold water, this will be the paste that will glue the edges together.

Place a heaped tablespoonful of pork filling in the centre of the wrapper.

Brush the edges with the flour paste.

Fold diagonally.

Steam, in batches, for 6 minutes.

Serve with the chilli oil.

   Chilli oil.

In a bowl, put in

-80g chilli flakes,

-2tsp sea salt,

-1tbsp balsamic vinegar.

Leave aside.

In a saucepan, put in

-200ml groundnut oil,

-7-8 cloves

-2 star anise,

-1 stick cinnamon,

-1tbsp peppercorns.

Bring up to a gentle boil.

Turn the heat down to the lowest setting and leave to simmer for 45 minutes.

Leave to cool for 30 minutes.

Drain and discard the spices.

Pour over the chilli flakes.

Stir well.

Taste and adjust the seasoning.

The chilli oil should last at least 2 weeks in the fridge.

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

Stewed Apple Pavlova with Raspberry Sauce.

Stewed Apple Pavlova with Raspberry Sauce.

On the hottest September day on record, this crunchy yet gooey pavlova provides a welcome relief. The sweet meringue is piled high with delicious cooling cream, which contrasts perfectly with the sharp stewed apples. The raspberry sauce is visually beautiful as well as theatrical.

Equipment:

Baking tray lined with baking paper.

Oven 150c fan forced.

Use an electric mixer, beat,

-8 egg whites, until soft peaks form, add

-a tablespoon of sugar at a time, leaving the beaters running (you'll need 400g)

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 10 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.

   For the stewed apples.

In a large saucepan, with 2tbsp of butter, fry

-600g sliced Bramley apples, with

-100g caster sugar,

-1tsp vanilla bean paste,

-pinch of salt.

Cook, stirring occasionally until the fruits have broken down.

Leave to cool completely.

   For the raspberry sauce.

In a large saucepan, put in 

-300g frozen raspberries, 

-2tbsp caster sugar,

-2tbsp water.

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

Stir through,

-1tsp arrowroot mixed with a tbsp of water.

Stir well.

Pass through a sieve.

Leave to cool completely.

   To assemble.

Place the pavlova onto a serving platter.

Spoon on the cream.

Top with the stewed apples.

Drizzle over raspberry sauce.

Serve immediately.

Caramel Ice Cream.

Caramel Ice Cream.

Deliciously rich and creamy and apparently not kid-friendly. The girls are not too impressed but the so-called adults in the family loved it. On one of the hottest days of the year...there's nothing more tempting.

Equipment:

2litre capacity loaf tin lined with cling film.

         Vanilla ice-cream.

In a large heatproof bowl, put in,

-8 egg yolks,

-1tsp vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-600ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling, after you've done that, add all the liquid.

   For the caramel.

In a large saucepan, put in

-300g caster sugar,

-5tbsp water.

Cook on medium heat until golden brown, do not stir, around 15 minutes.

Once the caramel is rich golden brown, add

-300ml double cream.

Cook, stirring constantly until the lumps have dissolved, add

-the milk and egg mixture.

Cook, stirring constantly for around 10 minutes until the custard have thickened.

Leave the custard to cool down in the sink filled with cold water.

Pour into the prepared tin.

Freeze for 2 hours.

After 2 hours,

Use an electric mixer to beat the ice cream to get rid of the ice crystals. 

Spoon into the prepared tin.

Freeze overnight.

Chocolate Lava Cakes.

Chocolate Lava Cakes.

I asked the family what they wanted for dessert and they unanimously said oozy chocolate cake. Chocolate lava cakes do have a reputation of being difficult to make but my older daughter made this batch by herself. We think she has achieved a very good ooze.

Equipment:

6x200ml ramekins.

    Preparation:

Melt 30g butter.

Brush the ramekins with the butter. 

Refrigerate until needed.

Don't throw away the leftover butter as you'll need it again later on.

    For the cake.

In a saucepan, put in

-160g chopped butter,

-200g dark chocolate(72% cocoa solids),broken into chunks,

-pinch of salt,

Cook, stirring, on low heat until the ingredients have melted and the mixture is smooth. 

Leave aside and get on with the next stage.

In a large bowl, whisk 

-4 eggs with

-160g caster sugar, 

-1tsp vanilla bean paste.

Sift in,

-200g plain flour. 

Stir to combine. 

Gently fold in,

-chocolate mixture, a 1/3 at a time.

Transfer into a jug. 

Oven 180c fan forced.

Bring the ramekins out of the fridge.

Brush with reserved melted butter (if it has set, give it a quick blast in the microwave)

Pour in the cake batter.

Bake 14 minutes.

Let the cakes sit for a couple of minutes.

Invert onto the serving plate.

Serve with ice-cream, double cream or fruits.

Hoisin and Sesame Chicken Wings.

Hoisin and Sesame Chicken Wings.

Another chicken wing dinner for the girls and this newest recipe proved extremely popular. My younger daughter had three helpings, my older daughter had two. The girls were full of praise and my older one said "mum, you can make this sauce again'

The girls also loved the gold plate, a gift from their grandad.

In a large roasting tin, place

-1kg chicken wings,

-3 cloves crushed garlic,

-2tbsp chopped ginger,

-2tbsp Hoisin Sauce,

-2tbsp oyster sauce,

-2tbsp soy sauce,

-2tsp sesame oil,

-1tbsp sesame seeds.

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

Bake in 150c fan forced oven for 1 hour.

Pork Jungle Curry แกงป่าหมู.

Pork Jungle Curry แกงป่าหมู.

This curry is so named as it originated in the jungles of Northern Thailand. Forget red or green curries, they pale in comparison to this intensely fiery curry. Jungle curries are meant to be so hot as to make a grown man weep. The curry contains ingredients found on the the jungles' floors and any type of meats obtained. The curry is now very popular throughout Thailand and is made from mainstream proteins. My pork curry is to replace the wild boar version and I have added my very own Western jungle vegetable....courgettes.

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

-400g sliced pork, with

-50g jungle curry paste,

-good pinch of salt.

Cook, stirring constantly until the pork is well coated in the curry paste, add

-250ml stock,

-100g Thai aubergines (eggplants),

-300g sliced bamboo shoots,

-200g sliced courgettes (zucchini),

-4-5 red chillies 

Cover with a lid and leave to cook for 10 minutes or so, add

-a handful of Thai basil.

Serve with rice.

Brioche Pudding.

Brioche Pudding.

This old fashioned English pudding has been given a French twist with buttery brioche. In my attempt to cut down on the calories, I've decided not to add butter to this pudding but feel free if you are so obliged. A creamy and stodgy pudding and is very welcoming on a wet day like today. I have injected some freshness into this rich pudding by serving it along side some strawberries, my daughter and her friend were making all kinds of approving noises.

   For the custard.

In large bowl, put in

-180g caster sugar,

-6 eggs,

-1tsp vanilla bean paste.

Whisk well to combine, add

-500ml full fat milk.

Whisk gently to combine.

   For the brioche buns.

In a 2 litre capacity ceramic oven dish, put in

350g brioche buns, split in half.

Pour over the custard mixture.

Push gently with a wooden spoon to help the bread soak up the liquid.

Leave aside for 20 minutes or so.

Sprinkle over 2tbsp Demerara sugar.

Bake in 160c fan forced oven for 40 minutes.

Serve with fresh fruits.

Thai Oxtail Soup ซุปหางวัว.

Thai Oxtail Soup ซุปหางวัว.

Popular among Thailand's halal restaurants. I would venture a guess that the soup has been brought to Thailand by earlier immigrants but has now been firmly assimilated. Unlike other mild and delicate flavoured soups, this particular dish follows other famous spicy Thai soups containing fresh Thai herbs and fiery spices. The star anise, cinnamon, potatoes, celery and bay leaves may be what's left of the original recipe.

   The original herb and spices.

-4 bay leaves,

-1 stick cinnamon,

-2 star anise,

-2 stalks celery, 

-2tsp peppercorns.

   Thai herbs and spices.

-100g thinly sliced ginger,

-3 cloves crushed garlic,

-5 sliced shallots,

-8-10 kaffir lime leaves,

-2 stalks sliced lemongrass,

-5 dry chillies,

-2 fresh red chillies.

   Extras.

-350g sliced tomatoes,

-500g potato chunks,

-4 sliced spring onions,

- juice of 1 lime,

-2tbsp chopped coriander leaves.

   Optional Extra.

Crispy fried onions (add crunchy sweetness).

In a large stock pot, place

-1kg Oxtail chunks (trim off excess fat),

-original herb and spices,

-1tbsp sea salt.

-3 litres water.

Bring up to the boil and leave to cook for 1 hour.

(Skim off any impurities)

Drain and reserve the stock.

Place the oxtail back in the pot, alongside the cooking liquid, discard the spices, add

-Thai herbs and spices,

-1 beef stock cube.

Leave to simmer gently until the meat is tender and falling off the bones, around 2 hours.

Add potatoes and tomatoes after 1 1/2 hours of cooking.

   To serve.

Add lime juice (you may not need all of the juice).

Stir through spring onions and coriander.

Spoon into a serving bowl.

Top with crispy onions.

Chicken with Chilli and Basil กะเพราไก่ไข่ดาว.

Chicken with Chilli and Basil กะเพราไก่ไข่ดาว.

Arguably the most eaten and the most popular Thai street food dish. Seriously flavoursome and intensely spicy. Almost all restaurants in Thailand will feature this dish, with all types of meat and vegetarian alternatives. The cooking process is unbelievably simple so get ready to be surprised by the complexity of the taste...AmaZinG! I am having a deep fried egg with my share to give some relief from the heat. A large bowl of oxtail soup is also a delicious accompaniment.

 Serves 4.

   For the spices.

In a pestle and mortar, pound 

-4 large cloves of garlic,

-as many hot chillies as you dare (around 10 in mine),

-1tsp sea salt.

Pound well to combine.

   For the chicken.

800g free range chicken breast, roughly minced.

   For the sauce.

In a bowl, put in

-1/2tsp caster sugar,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp black soy sauce,

-1tsp fish sauce.

Mix well and leave aside.

   For the basil.

-60g washed basil leaves.

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

-the spices.

Cook, stirring for 30 seconds or so, add

-chicken.

Stir fry to coat the chicken in the spices until almost cooked through, add

-the sauce.

Stir well to combine, add

-basil leaves.

Continue to cook for 30 seconds or so.

Serve with rice and fried egg.

Roast Beef with Caper and Tuna Sauce.

Roast Beef with Caper and Tuna Sauce.

My version of the classic Vitello Tonnato or veal with tuna mayonnaise, probably Italian version of surf n turf. The Tonnato sauce is rich, creamy, delicious and generously seasoned with anchovies and capers. The zesty sauce is a great accompaniment to an otherwise run of the mill roast dinner. Any leftover tuna sauce can be eaten with other foods, such as grilled chicken or pork, poured over salads or used to spice up a humble cheese on toast.

Serves 4-5.

   For the beef.

In a roasting tin, place

-1kg roasting joint,

-2 carrots, cut into large chunks,

-2 stalks celery,

-5 cloves crushed garlic,

-2 onions, halved,

-parsley, bay leaves, rosemary,

-generous season of salt/pepper.

Cook in 180c fan forced oven for around an hour (or to your liking).

Remove the beef.

Add 300ml stock to the roasting tin.

Cook for a further 45 minutes.

Drain and leave to cool completely.

   For the caper and tuna sauce.

In a blender, put in

-2x160g (drained) tin tuna,

-5 anchovy fillets,

-1 boiled egg,

-2tbsp capers,

-4tbsp olive oil,

-juice of 1 lemon,

-1tbsp chopped parsley,

-salt/pepper.

Blend well to combine, add

-the cooled stock.

Keep adding the stock until the sauce is rich and creamy, slightly thinner in consistency than mayonnaise (mine needed 120ml of stock).

Serve on cold slices of beef.

Asian Spiced Sweet Pork หมูหวานอบเชย.

Asian Spiced Sweet Pork หมูหวานอบเชย.

A dark, sultry, sweet and savoury pork dinner. Deliciously rich and sticky, having benefited from a long, slow cooking process. The preparation time, however, is barely 10 minutes and ingredients are easily sourced. The smell is mouth-wateringly aromatic and is a perfect dish to accompany the spicy coconut broth. It's incredibly rich and flavourful and should only be served with rice...

Serves 4.

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

-5 sliced shallots,

-3 cloves chopped garlic,

-a small bunch of coriander,

-2 star anise,

-1 cinnamon stick.

Cook, stirring occasionally until the onions have softened, add

-600g sliced pork shoulder steaks,

-pinch of salt/ white pepper.

Stir well to coat the meat in the spices.

Continue to cook until the pork pieces have taken on colour, add

-2tbsp oyster sauce,

-2tbsp soy sauce,

-1tbsp dark soy sauce,

-2tsp sesame oil,

-500ml water or stock,

-4 boiled eggs (optional).

Leave to simmer gently for around 1 hours. Stirring occasionally.

(After about 45 minutes into the cooking time, add 2tbsp brown or palm sugar).

It should taste sweet and salty.

Pork in Coconut Broth ต้มข่าหมู.

Pork in Coconut Broth ต้มข่าหมู.

If you could put Thailand in a bowl, this broth would be it! Bold, spicy, creamy, intensely aromatic and packed full with quintessential Thai ingredients. The broth is hot and sour with rich creaminess of the coconut milk. It's called a broth but eaten as a curry, so serve alongside beautifully perfumed, delicious and fluffy Thai Jasmine rice.

Serves 4.

   For the pork.

400g pork loin steaks, sliced thinly.

Place the sliced pork in a large bowl with a tablespoon of salt.

Pour over enough cold water to cover the meat.

Leave aside until needed.

   For the broth.

In a large saucepan, put in

-400ml full fat coconut milk,

-400ml stock,

-2tbsp fish sauce,

-2tsp tamarind purée,

-6cm sliced galangal,

-2 stalks sliced lemongrass,

-5 sliced shallots,

-3 cloves crushed garlic,

-8-10 kaffir lime leaves,

-a small handful of coriander,

-5 dry chillies,

-3 fresh chillies.

Leave to simmer on gentle heat for around 20 minutes.

Turn the heat up and bring the broth up to the boil, add

-150g sliced mushrooms,

-4 sliced tomatoes.

Continue to cook until the mushrooms are cooked through, add

-(drained) pork slices.

These are sliced so thin and should only take 30 seconds to cook.

Taste and adjust the seasoning.

Stir through 4 sliced spring onions.

Serve with lime and rice.

Five Spice Duck with Mash and Blackberry Sauce.

Five Spice Duck with Mash and Blackberry Sauce.

Blackberries are everywhere at the moment and this is one of the ways to utilise free food. The crispy skinned duck is deliciously rich and does need a sweet and sour accompaniment, provided here by blackberry sauce spiked with aromatic Asian flavouring. Unintentionally fusion and seems to have worked perfectly. 

   For the Duck.

2 duck breasts, seasoned with

-salt and pepper,

-1tsp five spice powder.

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 210c fan forced for around 7 minutes.

Leave to rest and slice thinly.

   For the sauce.

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

-2 sliced onions,

-1 star anise,

-1 stick cinnamon,

-salt/pepper.

Cook, stirring occasionally until the onions have caramelised, add

-250g blackberries (reserve a few for decoration),

-200ml chicken stock,

-1tbsp balsamic vinegar,

-1tbsp Shaoxing rice wine,

-1tsp caster sugar.

Simmer on low heat for around 15-20 minutes until the fruits have broken down, add

-reserved berries.

Stir well to combine.

Serve with the duck.

Note: the leftover pickled vegetables provided freshness and acidity, worked beautifully with the blackberry sauce.

Quail Scotch Eggs.

Quail Scotch Eggs.

These miniature scotch eggs are not only aesthetically beautiful but they are also oil free. I suppose I can't go as far as declaring them healthy but they certainly aren't swimming in oil (cooked in the AirFryer). I am serving mine with a quick vegetable pickle, providing crunch as well as acidity to balance the richness of the eggs. Thank you very much Nicola Cole Weir for the quail eggs. What a lovely surprise on a wet Monday morning.xx

Makes 12.

   For the eggs.

Boil and peel 12 quail eggs.

   For the sausage casings.

In a large bowl, put in

-500g sausage meat,

-150g grated carrots,

-2tbsp chopped parsley

-salt/pepper.

Mix well to combine and divide into 12 equal portions.

   For the breadcrumbs.

Place 200g breadcrumbs on large platter, season with salt/pepper.

Whisk 2 large eggs.

   To assemble.

Encase the egg in the sausage meat.

Drop the eggs into the whisked eggs.

Place on the breadcrumb platter and coat well.

Refrigerator for 20 minutes or so.

Deep fry or cook in the AirFryer at 180c for 10 minutes.

   For the vegetables pickle.

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

-500g sliced cauliflower, 

-1 chopped onion,

-100g mangetout,

-2 red chillies.

Cook, stirring occasionally until the vegetables have softened, add

-2tsp paprika,

-2tsp turmeric powder,

-2tsp salt/pepper.

Mix well, add

-300ml malt vinegar,

-3tbsp caster sugar.

Leave to simmer for 5 minutes.

Turn off the heat and leave for a couple of hours or so.

Ginger and Mushroom Stir Fried Pork หมูสับผัดขิง.

Ginger and Mushroom Stir Fried Pork หมูสับผัดขิง.

A healthy and quick dinner generously seasoned with aromatic, spicy and warming ginger. A simple stir fried but extremely flavourful, comforting and should only be served along side steaming hot and perfumed Jasmine Thai rice. The meat used is pork fillet, which I have roughly minced to increase the surface area ensuring maximum exposure to flavours.

Serves 4.

   For the Vegetables.

-6cm thinly sliced ginger.

-2 cloves chopped garlic.

-200g sliced mushrooms.

-1 sliced onion.

-2-3 chopped chillies.

-3-4 sliced spring onions.

   For the pork.

-500g pork fillet thinly sliced or minced.

   For the sauce.

In a bowl, put in

-1/2tsp caster sugar,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp black soy sauce,

-1tsp fish sauce.

Mix well and leave aside.

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

-ginger,

-garlic.

Cook, stirring occasionally until the ginger have softened, add

-the pork.

Stir fry until the pork is almost cooked through, add

-mushrooms,

-onion,

-chillies,

-the sauce.

Mix well to combine.

Once the pork is cook through, stir through

-spring onions.

Taste and adjust the seasoning.