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.