Fish in coconut stew

Fish in coconut stew , aprés ski.
This is a popular  stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.
Heart warming after a frisky ski Sue .
4 tbsp olive oil
1 onion, thinly sliced
3 ripe tomatoes, skinned, seeded, and chopped
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cup canned coconut milk
1 tbsp tomato paste
salt and freshly ground black pepper
1⁄4lb (800g) firm white fish, such as cod
or snapper, cut into large chunks or strips
3 tbsp palm oil (optional)
1 tbsp chopped cilantro


For the salsa
1 ripe tomato, skinned, seeded,
and chopped
1 small red onion, finely chopped
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 tbsp fresh lime juice
1 tbsp vegetable oil
1 tbsp chopped parsley
1 tsp hot pepper sauce
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring
frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the
vegetables have softened and released their juices. Stir in the coconut milk and tomato paste
and return to a boil. Season with salt and pepper.
Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl.
Set aside to allow the flavors to blend.
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until
the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the
salsa passed on the side. Good wIth Boiled white rice.
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day
ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead,
but stir in the chopped parsley at the last minute.

Goi cuon Summer rolls with prawns, crab, ginger, and mint

Goi cuon Summer rolls with prawns,  
crab, ginger, and mint
3–4oz (100g) dried rice vermicelli
(thin rice noodles)
½ cucumber
12 cooked fresh prawns, peeled
and deveined
3 tbsp cooked crabmeat (use
fresh-picked crabmeat if possible)
10 fresh mint leaves, chopped
2 scallions (green onions), cut into slivers
1⁄4in (2cm) piece of fresh ginger, grated
juice of 1 lime
2 tbsp soy sauce
2 tbsp Asian fish sauce
12 or so rice paper wrappers (available from
Asian grocers or gourmet food shops)
salt and freshly ground black pepper
Put the vermicelli in a large bowl and cover with boiling water. Let soak for about 5 minutes while you prepare the rest of the filling.
Thinly slice the cucumber, leaving the seeds in the center untouched. Stack
the cucumber slices, then cut into thin matchsticks. If wrapping your
summer rolls in a cone shape, leave the prawns whole; if using the more
traditional cylinder spring-roll shape, halve or finely slice if large. Mix everything
except the vermicelli and rice paper wrappers in a bowl. Drain the vermicelli, cut
into smaller lengths using kitchen scissors, and add to the bowl. Season with salt
and pepper, and mix again. Adjust seasoning.
Soak the rice paper wrappers, about 5 at a time, in warm water for
20 seconds or until softened. (Be careful they don’t stick together, as they
tear easily.) Lay out 4 or 5 wrappers side by side on a clean damp tea towel on
a flat surface—this keeps the wrappers pliable. Place a tablespoon or so of the
filling on each wrapper about 1in (2.5cm) from the bottom edge and in the center,
leaving 1–2in (2.5–5cm) of wrapper on either side. To make a cone, fold one side
of the wrapper toward the center; to make a more traditional spring roll, fold
both sides toward the center. Fold the bottom edge facing you over the top of
the mixture and, using firm pressure, roll up so the filling is enclosed. (Top the
cones with a little extra filling if needed.) Place on a tray covered with another
clean damp cloth. Repeat the process with the remaining wraps and filling. To
prevent the wrappers drying out, cover tightly with plastic wrap until needed.

Chinese chili beef stir-fry

Chinese chili beef stir-fry
This hot stir-fry is best when the meat has time to marinate. But for super
quick results, first coat and fry.
3 tbsp soy sauce, preferably dark sauce
2 tbsp rice vinegar
1 tsp Chinese five spice powder
1lb (450g) beef round steak, cut into thin strips
freshly ground black pepper
4 tbsp vegetable oil
1⁄2 red bell pepper, seeded and thinly sliced
1 fresh hot red chili, seeded and finely chopped
1 garlic clove, crushed and chopped
1 tsp peeled and grated fresh ginger
1 cup broccoli florets
1 cup snow peas
1 tsp cornstarch
1⁄2 cup beef stock
few drops of Asian sesame oil
                                                                     method
Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss
well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp and tender,
about 3 minutes. Add the chili, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and
snow peas and stir-fry for 2 minutes. Transfer to a platter.
Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade,
reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.

Singapore noodles

Singapore noodles
This popular dish combines the delicacy of Chinese cooking, the heat of Indian
spices, and the fragrance of Malaysian herbs.
6oz (175g) thin Asian egg noodles
2 tbsp plus 1 tsp vegetable oil
5oz (140g) boneless skinless chicken breast, thinly sliced
5oz (140g) medium shrimp, peeled
1 onion, thinly sliced
1⁄2 red bell pepper, cored, seeded, and cut into strips
1 small head of bok choy, sliced
2 garlic cloves, finely chopped
1 fresh hot red chili, seeded and minced
4oz (115g) bean sprouts
2 tbsp light soy sauce
1 tbsp curry powder
2 large eggs, beaten
cilantro leaves, for garnish
                                                                  method
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until
tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.
Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the
shrimp and stir-fry for another 2 minutes. Transfer to a plate.
Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper,
bok choy, garlic, and chili, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for
2 minutes.
Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the
eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot. Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.

harissa

harissa
I normally don’t worry about preserving jars or anything for this. It
keeps easily for a few weeks in the fridge.
Chillies can vary enormously in their intensity which makes cooking
with them a big moving target. I tend to use less chillies and keep the
seeds in because it’s quicker and I like the heat. Feel free to deseed
if you prefer a milder harissa. Or increase the chilli count if you are
more dare-devilish.
makes about 1 cup
1 jar roasted red peppers (250g / 9oz), drained
5 small red chillies,
1 teaspoon smoked paprika
2 teaspoons caraway seeds
1 tablespoon lemon juice
Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have asmooth-ish paste.
Stir through 3 tablespoons extra virgin olive oil. Taste and season.

BBQ sauce

BBQ sauce
This sauce will keep for months in the pantry if you take the time to
sterilise your jars (read – pop them in the dishwasher on the highest
setting just before you use them.) But will need to be refrigerated
once a bottle is opened. If you can’t be bothered with the sterilising
thing, it will still keep for months or even longer in the fridge. If you
can’t find smoky paprika, just substitute in regular paprika.
makes about 12 cups
10 brown onions, peeled & quartered
25 red chillies, stalks removed
2L (8 cups) tomato ketchup
1kg (2lb) brown sugar
10 tablespoons (60g /2oz) smoked paprika
Pop your jars and lids in the dishwasher on a high setting.
Whizz onion and chilli in a food processor until you have a
smoothish puree. You will probably need to do this in batches.
Heat a few tablespoons olive oil in a large saucepan. Add
onion puree and cook, covered over a medium-low heat for
about half an hour or until onion is soft. Remember to stir occasionally.
Add ketchup, sugar and paprika. Increase the heat and bring to a simmer.
Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly.
Taste and season. Remove from heat and pour into warm jars from the dishwasher and seal immediately.

sicilian nut pesto

sicilian nut pesto
You can use this pretty much anywhere you’d normally use pesto.
Stirred through pasta, on top of soup, as a sandwich spread, eating
it straight from the jar – so many options.
Feel free to use different nuts, or even a combination. Almonds and
hazelnuts are good as are a few pinenuts, Will keep in the fridge for
a week or so.
makes a bit over a cup
1 bunch basil, leaves picked
1 – 2 cloves garlic, peeled & chopped
1 cup cashews
1/2 cup extra virgin olive oil
squeeze lemon Whizz basil, garlic and cashews in a food processor
until finely chopped. Add oil and stir until combined. Taste and season with salt, pepper and a squeeze of lemon for freshness.

hummus

hummus
Hummus is such a wonderfully versatile condiment. I could happily
eat it for every meal. It’s lovely on it’s own with some flat bread .
It’s also wonderful as a sauce or a sandwich spread. It’s
pairs wonderfully with lamb but it’s soul mate is well and truly fresh
falafels, hot from the pan.
The secret to great hummus is to use some of the chickpea cooking
(or canning) water an pureeing everything for a good few minutes to
make it lovely and smooth. If you don’t have a food processor, don’t
let that stop you. Just mash everything together with a fork – the
result will be a little more rustic but will still taste divine.
serves 2-3
1 can chickpeas (400g / 14oz)
3 tablespoons lemon juice
1 – 2 cloves garlic, finely chopped
3 tablespoons tahini
Drain chickpeas, reserving the canning water. Pop chickpeas,
3 tablespoons of the canning water, lemon juice and garlic in a
food processor. Whizz for a few minutes, stopping to scrape down the sides
once or twice.  Add tahini and continue to whizz until everything is lovely
and smooth. Taste and season with salt, pepper and perhaps a little more lemon juice.

babaganoush

babaganoush

The quantities below are just a guide. Every time I make baba, I tweak
with a little more or less lemon and tahini so please feel free to do
the same. You often see natural yoghurt in baba recipes, but since I
started making it without, I’ve had much better results.
2 medium eggplant (aubergine)
2 – 3 cloves garlic, peeled & crushed to a paste
3 tablespoons tahini
3 tablespoons lemon juice
Char eggplant directly over a gas hob, turning occasionally
until they are super soft and the skins are blackened.
Place in a bowl and allow to cool.
Cut each eggplant in half lengthwise. Using a spoon,
scoop out the soft flesh and discard the blackened skin. It’s
ok to leave a few bits of charry skin in for flavour.
Coarsley chop the flesh until it is like a chunky puree.
Place in a clean bowl.
Stir in garlic, tahini, lemon. Taste and season. It may also
need a little more tahini and/or lemon. Best served warm or at room temp.

Thai noodle stir-fry

Thai noodle stir-fry
A fragrant and colorful stir-fry with the flavors of Thailand.

6oz (75g) cellophane (mung bean) noodles
3 tbsp peanut or vegetable oil
3 skinless and boneless chicken breasts,
cut into thin strips
1 onion, sliced
4oz (115g) shiitake mushrooms, sliced
1 red bell pepper, seeded and sliced
1 lemongrass stalk, peeled and bottom part minced
1 tsp peeled and finely grated fresh ginger
1 fresh hot Thai red chili, seeded and minced
1 head of bok choy, shredded
2 tbsp soy sauce
1 tbsp Asian fish sauce
                                                                   1 tsp sweet chili sauce
Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and
rinse under cold running water. Cut into manageable lengths with kitchen scissors.
Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes,
or until lightly browned. Transfer to a plate. Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens. Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles. Pour in the soy sauce, fish sauce, and sweet chili sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.

Grilled quail with ginger glaze

Grilled quail with ginger glaze
These quail have a sweet and sour southeast Asian style. Cook them
on a grill, under a broiler, or on a hot griddle pan.

8 quail
lime wedges, to serve
For the marinade
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
one 1⁄2in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone
to flatten. Slash the breast skin with a knife.
Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for 1 hour–2 days. Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan. Broil for 12–15 minutes,turning once, until golden brown and the juices show no trace of pink when pierced at the bone
with the tip of a sharp knife. Serve hot, with lime wedges for squeezing.
Good wIth Boiled rice and green vegetables, such as French beans.

super simple coq au vin

super simple coq au vin
My super simple version of this classic French dish is almost the complete
opposite of Julia Child’s recipe in Mastering the Art of French
Cooking. Where Julia browns her chicken and cooks the onion, mushrooms
andbaconseparately,
I like to pop them all in together and let the long, slow cooking process work
its magic. Feel free to add to this very basic recipe. A little bacon would be my first
addition. Followed by a couple of bay leaves or some thyme.
serves 4
4 chicken marylands
4 small onions, peeled & halved
8-12 large button mushrooms
4 tablespoons tomato paste
3/4cup OR 1 1/2cups red wine
Preheat oven to 100C (210F). Or get your slow cooker
ready.
Place chicken, onions, mushrooms and tomato paste in
an ovenproof casserole dish or the bowl of your slow cooker.
Pour over 3/4 cup wine for the slow cooker or 1 1/2cups for
the oven method.
Cover with a lid. Place the slow cooker on HIGH or place
the casserole in the oven and cook for 5 hours. Or until the
chicken is tender and the vegetables are cooked. Taste and
season.

amazing glazed ham

amazing glazed ham
serves 10-12
1 whole leg of ham on the bone (approx 6kg / 12lb)
a small handful cloves
1 jar (500g / 1lb) orange marmalade
3-4 sprigs rosemary, leaves picked
extra rosemary for decoration, optional
Preheat your oven to 200C (400F). Cut away the tough skin from the
top side of the ham, leaving as much luscious fat as you can. Score
the ham in a diagonal pattern with cuts about 1inch apart. Press one
clove into the centre of each diamond.
Place in a baking tray, surrounding with the decorational rosemary,
if using. Bake for 20 minutes.
Meanwhile, heat the marmalade and rosemary leaves in a small
saucepan unit it simmers. Remove from the heat.
After the ham has been in for 20 minutes, pour 1/2 the glaze over
the top, spreading. Return to the oven for another 20 minutes.
Smear over the remaining glaze. Bake for another 20 minutes,
remembering to turn again.
After the ham has been in for 1 hour, remove and baste by scooping
the juices from the bottom of the pan and drizzling over the top.
Bake for another 20 minutes, remembering to turn again.
After the ham has been in for 1 hour 20minutes it should be done. If
not, continue to base and check every 10 minutes until well coloured.
Serve hot or at room temperature.

chicken almost vindaloo

chicken almost vindaloo

If you didn’t want to serve the curry with rice, I like to use canned
lentils with wilted spinach to get some more veg into my meal.
There are 2 ways to get tender meat in a curry. Either gently simmering
in the sauce for hours OR stir frying finely sliced pieces of meat over a
high heat to brown the outside of the meat, then removing the meat
from the pan, making the sauce and adding the meat at the end to
just heat though. In my experience, simmering for 1/2 hour or so
usually gives tough meat.
serves 3-4
2 chicken breasts,(approx 500g / 1lb) finely sliced
4 tablespoons vindaloo curry paste (recipe next page)
2 cans tomatoes (400g / 14oz)
4 -6 large green chillies
natural yoghurt, to serve, optional
Heat a few tablespoons peanut oil in a large frying pan or
wok over very high heat.
Stir fry chicken, moving it constantly around the pan until it
is no longer pink. Remove from the heat and place chicken in
a clean bowl. Return the pan to the heat. Add curry paste and stir fry for about 30 seconds.
Add tomato, crushing to break them up a little. Add the chilli. Bring to a simmer and cook for about 3-4 minutes or until the sauce looks a little thickened. Taste and season.
Return chicken and and juices to the pan and allow to heat through.

chicken & basil stir fry

chicken & basil stir fry

This is my super simple version of the Thai dish ‘gai larb’. I love this quick
simple rendition, but if you like, feel free to add in a few more ingredients
such as a little garlic and ginger. Lime juice is the traditional citrus used
in Thailand, but if you’re having problems sourcing limes, like I was the
other day, lemon juice makes a great substitute.
And feel free to play around with the fresh herbs. Basil is hard to beat,
but mint and or coriander will also add the burst of freshness you’re
looking for.  Serve with finely grated raw cauliflower or steamed rice.
serves 3-4
500g (1lb) minced (ground) chicken
3 -4 large red chillies
2 tablespoons fish sauce
4 tablespoons lime juice
small bunch basil, leaves picked.
Place a wok or large frying pan (skillet) over a very high heat
for a few minutes.
When the pan is hot, add a little peanut or other neutral
flavoured oil and stir fry the chicken and chillies for a few
minutes or until chicken is cooked through.
Add fish sauce and lime juice and remove from the heat.
Taste and add a little more of the sauces if you think it needs it.
Toss in basil leaves and serve hot.

carrot salad with pesto dressing

carrot salad with pesto dressing 

This is a great prepare ahead salad that will be happy to hang out
both in and out of the fridge.
Feel free to use a commercial pesto, if you aren’t in the mood to
make your own. But I highly recommend trying the dairy free Sicilian
nut pesto below.
serves 2
6 tablespoons pesto
2 tablespoons lemon juice
2 large carrots, scrubbed
large handful roasted cashews
Combine pesto, lemon juice and 2 tablespoons extra virgin
olive oil in a large mixing bowl.
Using a vegetable peeler, shave carrots into wide ribbons.
Toss carrot ribbons in the dressing. Taste, season & serve
with cashews sprinkled over.

mixed sprout & avocado salad

mixed sprout & avocado salad


Mixed sprouts are a recent new addition to my repertoire. You should
be able to find them in the fresh produce section near the bean
sprouts. Containing sprouted lentils, chickpeas and peas they have a lovely
fresh crunchy texture and a mildly sweet clean flavour - none of those
dirty bean sprout flavours.
If I can’t convince you to seek out some sprouts, don’t give up on this
salad. It would also be lovely with mixed salad leaves or even some
cooked lentils.
serves 1
100g (3 1/2 oz) mixed sprouts
squeeze lemon juice
1 small avocado
generous handful brazil nuts
1. Rinse sprouts well and place in a bowl.
2. Drizzle lemon juice over the sprouts.
3. Halve the avocado and scoop bight sized pieces of
avocado into the salad.
4. Season generously with salt & pepper and top with
brazil nuts.

pan fried brussels sprouts

pan fried brussels sprouts
serves 2 as a main course or 4 as a side dish 


I know many people who absolutely hate brussels sprouts, or at least they
did until they tried them cooked this way. I’ve converted more than a handful
of people with this recipe.
Pan fried with smoky bacon, the sprouts are sweet and slightly oniony and
have none of that aweful boiled cabbage flavour.
 500g (1lb) Brussels sprouts
 60g (2oz) pancetta, smoked spec, or bacon, chopped
 2 large sprigs sage, leaves picked, optional
 2 cloves garlic, finely sliced
 squeeze of lemon juice
Trim the base of your sprouts and peel away the dark green outer
leaves. You can either discard these or add them to the pan but they will add a stronger more cabbagey flavour so probably best to omit them on your first attempt. Take the trimmed sprouts and finely slice lengthwise into 4 or 5 slices.
Heat a small frying pan over a medium heat. Add a few tablespoons
olive oil and allow to warm for a few seconds before adding the
pancetta, spec or bacon. Cook for a minute or two and then add
the trimmed sprouts, sage and garlic. Saute, stirring regularly for
approximately 10 minutes or until the sprouts are starting to soften and
take on a golden colour.

shaved cabbage salad with parmesan & balsamic

shaved cabbage salad with 
parmesan &  balsamic
serves 4.

The secret to this salad is to make sure your knife is sharp and your hand
steady. We want the finest shavings here, not chunky ribbons. I tend to be
pretty ruthless at discarding any chunky bits that are going to mess with my
salad texture, but it’s up to you.
Great as a side dish to pasta especially if it happens to be served alongside
fresh tagliatelle al ragu cooked by a cute Irishman.
1/2 white or Savoy cabbage
2 large handfuls parmigiano reggiano, finely grated
aged balsamic vinegar (preferably >8 years old)
Discard outer leaves of your cabbage and then get to work shaving as
finely as you can with a sharp knife, discarding any thick ribs as you go.
Place in a large bowl, drizzle over 1/4 cup extra virgin olive oil and toss.
If the salad seems a little dry, add some more oil.
Toss though cheese and season. Arrange on a serving platter or salad
                                                          bowl and drizzle over a sparing amount of balsamic.

rice noodles with chicken & lime

rice noodles with chicken & lime
serves 4

This is based on the Thai dish ‘larb’ which is a fresh, fragrant stirfry of ground chicken or pork. If you don’t want to invest in a bottle of fish sauce you could use 1/4 cup soy sauce instead. It will be slightly more salty and heavy but still lovely and fresh with the lime and herbs.
Dried rice noodles are an excellent option when you’ re catering for people with wheat and gluten sensitivity.
Another allergen note. Most soy sauces contain  some  wheat  derivitaves and aren’ t suitable for gluten free diets. The Japanese soy sauce known as Tamari does not contain wheat so look for this if you need to.
375g (3/4lb) rice sticks (dried rice noodles)
600g (1 1/2lb) minced (ground) chicken
1/3 cup fish sauce
1/4 cup lime juice + lime halves to serve
1 bunch coriander or fresh mint, leaves picked
Place noodles in a large heatproof bowl. Cover with boiling water and allow to soften. Heat some peanut or vegetable oil in a large wok or frying pan. Cook chicken over high heat until well browned. Drain noodles and add to pan. Cook until noodles are heated through  and softened. Add fish sauce and stir for a few seconds. Remove from the heat and toss through lime juice and herbs.