Red Pork curry

Again, this can be made with any meat but is great with pork or beef.

3 tablespoons of curry paste
2 cups of coconut milk
3-4 kaffir lime leaves
500g lean pork sliced
1 teaspoon of sugar
2 tablespoons fish sauce
50 g bamboo shoots OR 100g zucchini, eggplant or beans
chopped basil leaves

Stir fry curry paste in some oil in a wok or saucepan for a few minutes. Add half the coconut milk and lime leaves and simmer for several minutes stirring constantly.
Add pork and cook for 5 minutes or until the sauce starts to thicken. Add remaining milk, sugar and fish sauce and simmer until the pork is cooked to your liking. Taste to see if you need to adjust the flavour. It should be hot, spicy and sweet. Add the vegetables just before serving and garnish with basil. Serve with hot rice.

Green Chicken curry

This can also be made just with veges or pork beef or fish.

1 1/2 tablespoons of curry paste
1 chilli thinly sliced
4 kaffir lime leaves
2 tins (800ml) coconut milk
1 tablespoon fish sauce
2 teaspoons sugar
500g chicken cut into bite sized pieces
a selection of green vegetables such as beans, snow peas, zucchini, peas.
fresh basil

Stir fry curry powder, lime leaves and chilli in some oil in a wok. After a couple of minutes add the coconut milk, fish sauce and sugar. When it begins to boil, add the chicken and stir. Turn heat down and let simmer to cook the chicken and reduce the sauce. When chicken is cooked add your veges and cook until the veges are hot but firm. Check for flavour (more chilli, fish sauce or sugar if required) and then add basil before serving with rice.

Massaman (Muslim) Curry with beef and potato

Like all good curries, you can put whatever combination of meat and veges. This one goes best with beef and potatoes but pork is exceptional as well.
3 Tablespoons of massaman curry paste
2 tins of coconut milk (700-800 ml)
1 kg total of beef and potato cut into 2cm pieces. Eg. 750g of beef and 250g potato is good. You might want half and half.
2 teaspoons of sugar
1 teaspoon salt
75g roasted peanuts
1 teaspoon of lemon juice
150g of small pickling onions or a large onion quartered with the top intact so it doesn't fall apart.

In a saucepan or large wok place the curry paste and 1 cup of coconut milk and stir over a low heat simmering for a few minutes to release the aroma and flavours. Add the beef until it starts to cook and is well covered with the liquid.
Add another cup of milk and simmer for 20 minutes. Add potatoes and simmer for another 15 minutes until both the meat and potatoes are tender.
Pour in the remaining milk and other ingredients. Cook until the onions are frim but cooked through. Taste to see if extra juice, sugar or some fresh chilli is needed. Serve with rice and some steamed veges.

Christmas Curry Pastes

The following recipes are for those who may have received a bottle of curry paste from me over Christmas. Just use the correct amount of paste from your jar for a great curry and let me know how it goes. If you want to make it again after you run out, just use a supermarket curry paste and follow the same recipe.

You can see a pattern to the recipes if you look. Basically you stir fry the curry paste in coconut milk to reduce the sauce, then add the meat, then any remaining ingredients. The most important thing is to check for the balance of flavours between the sugar (sweet), chilli (spicy), fish sauce(salt) and lemon (bitter). Its all very easy.

Self Saucing Meatloaf

4 slices of white bread soaked briefly in half a cup of milk
1 capsicum
1 onion
garlic to taste
500 grams beef mince
500 grams pork mince
1/4 cup tomato sauce
Oregano, salt and pepper
1 egg
1/4 cup parsley
400g tin of tomatoes
125g cherry tomatoes

Line a baking tin with baking paper and pre-heat to 200 degrees
Squeeze bread to remove extra milk.
Place all ingredients except for the tomatoes in a blender or a bowl and mix well.
Press the mixture into the baking tin. Place the tinned tomatoes on the top of the meat and half the cherry tomatoes and arrange on the top.

Bake for 60-75 minutes.

Like all good meatloaves it is great with heaps of creamy mashed potatoes and steamed veges. You wont need tomato sauce as the cooked tomatoes keeps it moist and tasty.

Bread and Butter Pudding

6 slices of cafe style raison bread
butter
raspberry jam
3 eggs
125 caster sugar
1 teaspoon vanilla essence
1 cup of milk
1 cup of cream
2 teaspoons of brown or raw sugar

Butter the bread and spread with jam. Arrange in a baking dish so that it is at least two slices thick. Try and fill all of the space in the dish.

Next blend the eggs, castor sugar, vanilla, milk and cream. Pour over the bread making sure it is well covered. Sprinkle with brown suger and place in the oven at 180 for 40 minutes. Alternatively this can be made in individual ramkins and placed in a water bath to cook.

If you are brave, a Crème Anglaise goes very well with this.

Combine and boil 1 cup of cream, one cup of milk and one tablespoon of vanilla extract. In a separate bowl mix four egg yolks and 200g sugar. Add this to the milk and cream mixture and slowly bring to the boil whilst whisking gently. It should gradually thicken. Pour hot over the pudding. Yum!

Chilli Roasted Chicken with Lemon Grass and Bok Choy Risotto

There are four parts to this dish.

Part One: Roast Chicken

Chicken pieces: One piece per person
3 teaspoons of fish sauce
4 Kaffir Lime leaves
2 teaspoons of Sambal Oelek
1 tablespoon of peanut oil

Part Two: Lemon Grass Sauce

1 tablespoon peanut oil
2 shallots
2 cloves of garlic
1 stick of lemon grass
3 coriander roots finely chopped or minced
1 red chilli
medium size piece of ginger
125ml of cocnut milk
½ cup of chicken stock
1 kaffir lime leaf
2 teaspoons fish sauce
2 teaspoons of palm sugar
2 teaspoons of lime juice

Part Three: Risotto

3-4 cups of chicken stock
oil
60 g butter
1 large onion
2 cups of arborio rice
bok choy

Part Four: Glaze

1 teaspoon fish sauce
1 teaspoon lime juice
200ml chicken stock
1 red chilli
10 coriander stemms, finely chopped
20g butter





Part one

Marinate the chicken and set aside. When ready to cook, place in the oven at 190C and cook until juices flow clear. Rest for ten minutes. Depending on the size of the pieces anywhere between 30-45 minutes.

Part two

This is the sauce for the risotto and needs to be prepared before the risotto.

In a saucepan heat the oil and stir fry the shallots, garlic, lemongrass, coriander, chilli and ginger for 5 minutes until the flavour is released. Add milk, stock and lime leaves and simmer for 10 minutes. Add fish sauce, lime juice and sugar and check the flavours. Keep warm.

Part three: Risotto

Add onion butter and oil to a saucepan and melt until clear. Reduce heat and add the rice coating it well. Gradually add hot chicken stock until absorbed. Continue to dd the stock. Then add the lemongrass sauce half at a time and stir until rice is cooked and tender. Turn off the heat, add bok choy and place the lid on until boy choy wilts.

Part four

The glaze needs at least 30 mins to reduce.

In a small saucepan place all of the ingredients except for the butter. Very slowly reduce until thick like honey. Add butter to glaze just before serving.

To serve, Place the rice first, then chicken and drizzle with the glaze.

Sticky Rib Sauce

This one comes from a BBQ Cook Book with a modification or two

Firstly rub the ribs with the following dry rub
1 Tablespoon of brown sugar
1 Tablespoon of salt
1 teaspoon of dried chilli or chilli powder (check the strength first)
1 tablespoon of smoked paprika like Hungarian paprika
1 teaspoon of cracked pepper
1 tablespoon of onion flakes
1 tablespoon of garlic flakes.
You could use fresh chillis, oinions and garlic if you like but rub them on the meat first and then the dry rub on top.

Leave to marinate for a few hours or overnight if possible

Cook the ribs in you favourite way, in the oven, in a kettle bbq or very slowly on direct heat.

When the ribs are nearly cooked, make the sweet sauce. In a saucepan, combine the following:
1 cup of brown sugar
250ml of sweet vinegar like malt
one stick of cinnamon
1 small dried chilli if the rub isn't hot enough
250ml tomato sauce
100 ml of rum
Cook until the sauce is thick. Take the ribs from the oven and cut them in pairs. Either brush the sauce generously with the sauce, or better still, place the ribs in the saucepan and smother them completely whilst they are on the heat. Serve with lots of wet towels and a glass of ice cold rum!

Carribean Chicken

A feisty little number with all of the ingredients you would expect from the Carribean

You will need 750g chicken pieces or fillets
Oil to cook
4 cloves of garlic
2-3 chillies
75mls rum
4 tablespoons of sweet mango chutney
250ml of coconut milk
juice of one lime

Sprinkle the chicken pieces in crushed garlic, paprika and chopped chillies. Coat the chicken well.
Stir fry in hot oil releasing the flavours of the spices.
Add the mango chutney and cook another two minutes
Add the rum and then the coconut milk.
Test the sauce for sweetness, saltiness and heat and make adjustments.
Finally add the lime juice and serve over a bed of rice with some coriander leaves.

All up this should take only about 10 minutes from start to finish but the flavour and smell is fantastic!

Green Chicken Curry

This one is for you Bec.

You will need 1 tablespoon of green curry paste
Oil for frying
One chilli for some extra heat
2 servings of chicken meat, either breast or thigh fillets
One small tin of coconut milk
Your favourite vegetables like peas, Asian greens, potato, pumpkin or corn
One teaspoon of sugar and a dash of fish sauce or salt if you don't have any fish sauce.

In a saucepan or wok heat the oil and chilli paste until it is fragrant and hot. Then add the coconut milk, fish sauce and sugar and cook until it is boiling. Now add the chicken and cook through.
Add the veges last and cook until the veges are the way you like them. Undercooked with some crunch is better.

Serve with rice and some basil or coriander if you have any. This should do for two meals.

If you want to cook more of this to freeze or put in the fridge, follow the recipe up until the chicken is cooked. Then leave in the fridge or freezer. When you want to heat up another serving, add the veges as you heat it up to keep the flavour fresh.

Enjoy.

Lime dressing

I love limes and they are abundant at the moment. This lime dressing is great.
75 ml of rice wine vinegar
75 ml of fish sauce
75 ml lime juice
2 tablespoons of sugar
1 long red chilli
1 clove of crushed garlic

Combine together and pour over your favourite salad or fish. Drink with a gin and tonic or lime juice and soda.

Aioli

I have always wanted a simple recipe for aioli and this one is pretty simple.

You will need 1 crushed garlic clove
1 egg yolk
1 tablespoon white wine vinegar
1/2 teaspoon of dijon mustard
220 ml of quality vegetable oil

In a small food processor or bowl with whisk, add the garlic egg yolk vinegar and mustard. Mix well. When the ingredients are well mixed, gradually add the oil. It should make a beautiful glazed sauce that makes your mouth water. Test the result with some nice crusty bread and add ingredients to find the balance you are looking for.

Quinoa and broad bean salad. Dedicated to Carlos

After traveling through Bolivia and Peru for four weeks a few years ago we quickly grew tired of quinoa for breakfast, lunch and dinner. Maybe enough time has passed for us to return to it. This is a tangy fresh salad that is pretty yummy.

1 cup of quinoa
1 kg of broad beans in their pod or 400g of beans on their own.
1 preserved lemon rind
2 cups of continental parsley and some extra mint
1/4 cup of olive oil

Cook the quinoa in water according to the instructions on packet.
Steam the broad beans until cooked but not soggy.
Assemble the salad with beans, drained and fluffy quinoa, herbs and then drizzle with olive oil and maybe some lemon or lime juice if you want some tang.
Provecho!

Roast Duck Risotto with Orange Sauce

This is a three part recipe but it is easy to make. The first part is to roast your duck. The second to make a simple risotto and the third is the orange sauce.

You will need the following ingredients.
arborio rice
vegetable stock
one onion and 4 cloves of garlic
2 1/4 cups of white wine
One duck breast fillet per person or a whole duck quartered into pieces
2 oranges
grand marnier or cointreau
salt and pepper to taste


We'll start with the duck.

On a roasting rack place the number of duck pieces skin side up and seasoned. I like to use duck breasts as they are boneless and easy to slice. A whole duck cut into pieces is good too. Cook at 200c for an hour.

For the risotto, heat olive oil and a tablespoon of butter in a pan and add one onion finely chopped. After two minutes add three cloves of garlic and 2 cups of arborio rice. Keep it all on the move for four or five minutes. Add 1-2 cups of dry white wine and stir until it is evaporated. You need wine that is good enough to drink as it flavours the risotto. Now gradually add hot vegetable stock. Keep adding stock every time the rice dries out over a low heat until cooked. Add your favourite fresh herbs along the way if you like. Keep the flavour simple.

Remove the duck from the oven and cover with foil. Drain the duck fat to store for use for roast potatoes next meal. Deglaze the roasting pan with a 1/4 cup of white wine. Reduce by half. Add 3 tablespoons of Grand Marnier or other orange liqueur as well as the zest and juice of two oranges. Reduce slowly to a nice syrupy sauce.

Now to serve. Using a ring or a bowl with straight sides, place a circle of risotto in the plate arranging to a nice height. Cut duck breasts into slices or place pieces onto the risotto. Then drizzle the sauce over the duck and a little onto the plate.

Chicken Laksa

This is a delicious creamy laksa.
1 onion
2 sticks lemon grass
4 cloves of garlic
1 inch of ginger finely cut or crushed
peanut oil
500 gms chicken thighs
2 tablespoons macademia nuts crushed
2 teaspoons tumeric
1 teaspoon ground coriander
ground chilli to taste
1.5 litres chicken stock
2 cans of coconut cream or milk depending on how creamy you like it
fish sauce
rice noodles
bean sprouts
coriander leaves

Stir fry the onion, garlic ginger in the oil
Add the chicken, cover in the mixture and cook for two minutes
Add the nuts, tumeric, coriander and chilli and mix together for a further 2-3 muinutes
Add the liquid and cook for 15-20 minutes.
Prepare the rice noodles according to the packet.
When the soup is ready adjust the flavour of the soup with lemon juice, sugar, fish sauce and chilli until you get the right flavour.
Assemble the bowls with the noodles first, the soup then top with fresh bean sprouts and coriander. Add mint or sliced cucumber if you wish.

Albondigas

This is basically a recipe for meatballs in a rich tomato sauce and is very fragrant and yummy.
For four people you will need:
500 gms of pork mince
the freshest sage oregano and rosemary you can find
zest and juice of a lemon
Olive oil and bread crumbs
2 onions
4-6 cloves of fresh garlic
a large bottle of passata (crushed tomato)
150 grams of feta
Spaghetti or fettuccine

Using a food processor finely chop the herbs, lemon zest, one of the onions and half the garlic. When they are chopped add the mince lemon juice, olive oil and then bread crumbs until the meat is the right consistency to make meatballs.
Using wet hands form into balls the size of a golf ball. In a saucepan brown the meatballs, gently turning them as needed and remove from the pan. Using the juice and browned bits of the meat (deglaze with a little white wine if needed), fry the other onion and garlic and then add the passata. Cook for 5-10 minutes. Return the meatballs to the sauce. At this point you can add a little wine, salt, pepper and any other flavours (dried chilli) to your tomato sauce that you like. Leave to simmer and reduce for at least 40 minutes until the sauce is thick and succulent. Ten minutes before serving crumble the feta over the top and stir in. Cook the pasta.
In a long bowl place the pasta on the base and pour the meatballs and sauce over the top. Add some green herbs for garnish and enjoy.

Crispy Skinned Pork Belly

You will need 1.5-2kg of pork belly. Ask the butcher to scour it for you.
Spices.
Chinese green vegetables such as boy choy or choy sum.
Rice

Make a dry spice marinade of the following ingredients:
Handful of szechuan pepper
Salt
Peppercorns
Dry roast for a few minutes and then grind.
Add one teaspoon of five spice, sea salt and sugar and grind together.
Place the meat with the skin side down and rub the spice mixture over the meat. Allow to marinate for up to eight hours.
When you are ready to cook preheat the oven to 230C- very hot. You will need a tray and wire rack large enough for your pork. Fill the bottom of the tray with water and place the pork meat and spice side down facing the water. Put into hot oven. Check regularly but it will take at least half an hour. The meat is cooked when the fat on the pork has changed colour and started to blister. It will look and smell fantastic!

Put rice on to cook and prepare the chinese green vegetables. These will only take a few minutes.
Prepare the sauce for the veges. In a saucepan add a tablespoon of vegetable oil, a teaspoon of sesame oil, tablespoon or more (to taste) of oyster sauce and a tablespoon of soy sauce. Heat gently and pour over steamed greens. Cut the meat into bite size cubes and place on a platter. Serve in the middle of the table and allow everyone to help themselves.  It tastes best when it is hot.

5 Spice Powder

 2 tsp Szechuan Pepper

8 Star Anise

½ tsp Ground Cloves

1 tbs Ground Cinnamon

1tbs Ground Fennel Seeds

Tajine using chermoula paste

Pre heat the oven to 190C.
Make meatballs using 1/2 cup of bread crumbs soaked in 1/2 cup of milk.
Mix with 1kg of minced lamb
1 teaspoon of the following spices and herbs...
cumin, paprika, chilli powder, chopped parsley and coriander.
Mix together then shape them into meat balls.

Over a gentle heat, place the meatballs into the tajine (or use a frying pan) to brown and seal the meat and then remove.

For the sauce, add some olive oil, and one cup of chermoula paste to the tajine. Fry for a few minutes then add 2 tins of tomatoes. Cook for 20 minutes until you have a rich sauce. Add the meatballs to sauce around the outside edge of the tagine. crack an egg into the middle to poach in the sauce. Place the lid on the tajine and into the oven for 10-15 minutes.
Serve with fluffy cous cous.