Garlic Baked Brie and Tomme Blanc.

 Garlic Baked Brie and Tomme Blanc.

(With Cider Glazed Ham)

Equipment: 

Oven tray lined with foil.

Place 

-200g Brie, with

-300g Tomme Blanc on the prepared tin. Add

-2 cloves, finely chopped, garlic,

-1 sliced onion,

-2 chopped chillies (optional),

-1tsp paprika 

-black pepper,

-1 tbsp chopped chives, drizzle over

-olive oil.

Baked in 200c fan forced oven 20 minutes.

                 Cider and Apricot Glazed Ham 

Easy and delicious.

Equipment:

Large stock pot.

In a large stock pot, put in

-2.1kg Ham joint, with

-1 litre Cider (reserve 1/2 cup)

-2litres water, 

-10-15 cloves,

-1 tsp black peppercorns,

-bay leaves,

-parsley,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 large onion, quartered,

-1 large Bramley Apple, cut into chunks.

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.

                For the glaze.

-150g apricot preserve,

-30g brown sugar,

-1 tsp ground ginger,

-1 tsp ground cinnamon,

-reserved cider.

Mix the above ingredients in a bowl, leave aside until needed.

Oven 180c fan forced.

When the ham is cooled enough to handle, remove the fat. Spread the glaze liberally over the ham.

Bake 45 minutes, basting every 15 minutes.

                     

Chilli Jam Stir Fried Pork.

Chilli Jam Stir Fried Pork.

Serves 2.

Equipment:

Large wok, or frying pan.

Preparation:

-2 cloves, finely chopped  garlic, 

-2 tbsp finely chopped ginger,

-1 sliced onion,

-1 stalk lemongrass, sliced.

-kaffir lime leaves,

-2 tomatoes, sliced.

-5 Chillies, finely chopped (adjust according to your taste)

-1 tsp tamarind purée.

-2 tbsp chopped coriander.

-500g sliced pork.

Seasoning:

-soy sauce,

-fish sauce,

-oyster sauce,

-palm sugar.

-1 tsp sesame oil.

(Put in a tbsp of each sauce first  and then adjust the seasoning according to your taste)

In a large wok, on medium heat, fry,

-garlic,

-ginger, 

-onion,

-lemongrass,

-kaffir lime leaves,

Cook, stirring until the vegetables have softened and slightly caramelised, add

-tomatoes, 

-chillies,

-tamarind purée.

Cook stirring for around 5 minutes or until the tomatoes have softened slightly, put in 

-seasoning, 

-250ml chicken stock, sprinkle over

-coriander,

Leave to simmer for around  20 minutes or until the vegetables have broken down and the sauce has thickened.

 

Turn the heat up high, when the wok is HOT, add

-pork,

Stir fry to coat the pork in the sauce, this should take no time at all. Once the pork is cooked through, taste for seasoning, adjust accordingly. It should taste of 3 dominant flavours,

-sweet, 

-spicy and 

-sour.

Serve with Jasmine Thai rice.

Stir Fried Noodles.

Pad See Ewe - Stir fried noodles.

(Literally means Stir Fried Soy Sauce)

Serves 4.

Preparation:

-250g cooked egg noodles, drained, tossed with 

-1 1/2tbsp dark soy sauce. Leave aside 

-2 cloves of garlic, chopped.

-1 onion sliced.

-your choice of vegetables, eg.

*broccoli,

*pepper,

*courgette.

I used what I had in the fridge,

-carrots,

-asparagus,

-mushrooms,

Cut them into chunks, leave aside.

Seasoning:

-white pepper,

-2 tbsp light soy sauce,

-1 tsp sesame oil.

-1/2 tsp sugar.

In a large wok, stir fry

-garlic, with 

-onion

Cook for a couple of minutes to get rid of the rawness of the onion. Turn the heat up HIGH, add

-your choice of vegetables, add

-seasoning. Stir to combine,  cook for a couple of minutes, put in

-noodles, 

Stir fry to coat the noodles, continue to cook for another 3-5 minutes. The vegetables should still be crunchy. Adjust the seasoning.

Bloomer.

Bloomer.

Equipment:

Large oven tray lined with greased foil.

Yeast mixture.

-330ml lukewarm water, add

-3tsp dried yeast. 

Stir together and leave 10 minutes.

Dry ingredients:

-680g strong white flour,

-1 tsp sea salt.

Make a well in the centre and leave aside.

When the yeast mixture is ready add

-yeast mixture to

-dry mixture.

Bring the mixture together with your hand.

Tip on to a floured surface and knead for 5-7 minutes until smooth and elastic.

Put in a greased bowl, cover with cling film, leave to prove in a warm place for 2 

hours.

After 2 hours, knead on a floured surface for 5 minutes. Put it back in the bowl. Cover,

leave for 1 hour.

When ready,

Knead for 5 minutes. Then,

Roll into a rough 30x15cm rectangle. 

Fold the sides into the centre. 

Turn the dough upside down.

Put on the prepared tin.

Cover with greased cling film. Leave to prove for another 30 minutes.

Preheat oven 190c fan forced, at least 10 minutes.

When ready,

-cut deep slits on the top of the bread,

-brush with water. Sprinkle over

-poppy seeds.

Bake 30-35 minutes until golden brown.

Thai Fish Cakes.

Tod Man Pla ( fish cakes) with Spicy Cucumber Relish.

Makes 18-22.

Thailand's favourite appetisers and they're EASY to make.

Preparation:

-50g fine beans, finely sliced. 

-1tbsp chopped coriander.

Leave aside until needed.

In a food processor, put in

-175g raw prawns.

-500g raw Cod Loins (any white fish will do)

Process well to combine, add

-2tbsp red curry paste.

-1 tbsp fish sauce.

-1tsp sugar.

-1 egg.

-1/2 bicarbonate of soda.

Process until smooth. Spoon into a large bowl, add

-sliced beans, 

-chopped coriander,

Use your hand to gently incorporate the vegetables into the mixture. Refrigerate for 20 minutes. 

While you wait, make the relish.

In a bowl, put in

-1tbsp sugar,

-1tsp sugar,

-2tbsp white vinegar,

-4tbsp hot water, stir to combine. Leave aside for the sugar to dissolve. Get on with the next bit.

-150g cucumber, cut into 1/2cm chunks.

-60g chopped shallots,

-1tbsp chopped coriander,

-chillies (adjust according to your taste)

Add the vegetables to the vinegar mixture, stir to combine and leave side.

When ready, shape tablespoonfuls of the fish cake mixture into 

-roughly  1/2cm discs.

Deep fry for around 3-5 minutes until cooked through and golden brown.

Serve with the relish.

Marmalade and Pistachio Drizzle Cake.

Marmalade and Pistachio Drizzle Cake.

This cake is absolutely amazing, moist, light and delicious.

Equipment:

23cm springform cake tin.

Preparation:

-50g shelled pistachios, 

Put in the food processor and process as finely as you can get it. Leave aside.

-2 lemons, juiced, leave aside until needed.

In a small saucepan, put in

-100g marmalade, with

-1/2 of the lemon juice,

Cook on low heat until the marmalade is warmed through and pourable. Leave aside.

 Oven 180c fan forced.

Use an electric mixer to beat,

-175g self raising flour,

-175g caster sugar,

-175g butter, at room temperature,

-1 tsp vanilla bean paste,

-3 eggs,

-ground pistachios,

-1tsp baking powder.

Beat the above ingredients until thoroughly combined.

Spoon into the prepared tin. Spread evenly.Top with

-marmalade mixture.

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

                   Lemon and Pistachio Drizzle.

While the cake is cooking..

Chop

-50g shelled  pistachios into rough chunks. Leave aside.

In a small pan put in,

-reserved lemon juice,

-50g sugar.

When the cake is cooked, leave to cool in tin for 5 minutes. 

Make your drizzle.

Put the saucepan on low heat until the sugar has melted, add

-pistachios. Leave aside.

Carefully take the cake out of the tin and put it on a cooling rack (place a piece of foil to catch the drips). Spoon on 

-lemon and pistachio drizzle. Leave to cool completely.

Once cooled, drizzle over some icing sugar mixed with water (only if you want to)

Sweet and Sour Crispy Chicken.

Sweet and Sour Crispy Chicken.

In a bowl, put in

-500g chicken breasts, slice into 1cm thick strips. Add

-1tsp of salt. 

-black pepper.

Leave to marinade in the fridge for around 1hr.

In a bowl, put in 

-180g plain flour,

-20g cornflour,

-300ml water.

-salt.

Whisk to combine, should resemble pancake mixture. Refrigerate at least 20 minutes. 

 While you wait, make  the sauce.

-2 cloves garlic, chopped,

-2 inch ginger, sliced,

-1 onion, cut into chunks,

-2 carrots, cut into chunks,

-1/2 cucumber, cut into chunks,

-1 pepper (capsicum) cut into chunks,

-around 10 cherry tomatoes.

-410g tinned pineapple, juice included.

In a wok or large saucepan, on a medium heat, fry

-onion,

-garlic,

-ginger, 

-1 tsp salt, for around 5 minutes or until the vegetables have softened, add

-all the other vegetables, all at once. Stir to combine, add

-2tbsp white vinegar.

-1tbsp palm sugar.

Leave to simmer for 20 minutes. 

Check for seasoning. It should taste sweet and sour 😄.

Add-soy sauce, if you want more saltiness.

When ready to deep fry, add

-chicken to 

-batter. Mix well to combine.

Deep fry in batches for around 5 minutes.

Serve with rice.