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.

hokkien noodles with tofu, honey & soy

hokkien noodles with tofu, honey & soy
serves 4

Hokkien noodles are fresh wheat based noodles that are a lot like fresh fat spaghetti. They are usually in the chiller section of the supermarket, although I have seen some that are shelf stable in the Asian food section. If  you can’t  find hokkien noodles  any other  thick wheat  based noodle would work well or even some spaghetti or bucatini.
If you’re not a fan of tofu, feel free to substitute in finely sliced chicken
breast or even beef.
500g (1lb) fresh hokkien or singapore noodles
300g (10oz) firm tofu, chopped into large chunks
1/3 cup soy sauce
2 tablespoons honey
6 green onions, finely sliced
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands.
Meanwhile, heat some peanut or other vegetable oil in a large wok or frying pan. Add tofu and stir fry until golden brown. Mix together soy and honey in a small bowl then add to the wok. Stir and allow to cook until slightly reduced. Drain and toss through noodles and green onion and serve hot.

quick steak sandwich

quick steak sandwich
serves 2

The great thing about this sandwich is that you pound the meat before cooking. This means it only takes a minute or so on each side to cook. Another benefit is that the meat is tenderised so it doesn’t  matter if you use slightly tougher cuts, like rump. It also means that the steak ends up in bite sized pieces so there are no akward moments wrestling to chew through your sandwich.
200g (7oz) scotch fillet, rump or New York steak
1 lemon, halved wholegrain mustard
4 large fresh slices bread
small handful wild baby rocket, optional
Heat BBQ or char grill pan on its highest setting.
Place steak between 2 layers  of plastic.  Bash  with your fist or a meat mallet until it is flattened out to about  1/2cm  (3/4in) thick. You want it to be thin as possible with a few holes so it cooks quickly.
Season steak and drizzle over olive oil on both sides. BBQ for approximately 1 minute each size until well charred. At the same time cook the lemon, cut side down.
Place steak on a clean, warm plate and drizzle with more olive oil and a good squeeze of lemon juice. Allow to rest for a few minutes so the meat juices mix with the oil and lemon juice to make a super tasty sauce. Tear meat into bite sized pieces.
Spread bread with mustard then pile the steak on top. Scatter with rocket leaves, if using and drizzle over the juices. Top with another slice of bread.

bacon sarnies the ultimate hangover cure

bacon sarnies the ultimate hangover cure
serves 2

The secret to a killer bacon sarnie is top quality bacon. If you’ re lucky enough  to find a butcher  who  slices  their bacon to order,  I  highly recommend going for 4mm (1/8in) thick slices. They will seem like huge door steps compared to normal bacon but trust me, they’ re worth it.
If you have to go with pre-sliced, just choose the best  quality bacon you can  find. Although to be honest, I’m sure  even average  bacon can still make the world a little more bearable if you are feeling the effects of the morning after the night before.
4-6 rashers bacon approx 4mm (1/8in) thick salted butter
whole egg mayonnaise
handful wild rocket (arugla), optional
2 soft pannini or 4 thick slices white bread
Preheat your grill or broiler on medium high. Cook bacon, turning occasionally until brown and crisp. Drain on paper towel and keep warm. Halve and butter your pannini or bread and spread one side generously with mayo. Top with bacon and

chorizo with chickpeas & tomato

chorizo with chickpeas & tomato
serves 2

If you had  more time, you could substitute in some  boiled kipfler
potatoes for the chickpeas.
Most  cooks   (myself included  in the  past)  recommend  cooking dried chickpeas from scratch rather than using canned but to be honest, I often undercook dried chickpeas. And I’ d much prefer canned chickpeas to undercooked dried ones – no more guilt about using canned chickpeas.
2 chorizo (approx 200g or 7oz), sliced into coins
1 can chickpeas (400g or 14oz), drained
2 teaspoons smoked paprika, optional
1 punnet cherry tomatoes, halved
1/2 bunch  flat leaf parsley, roughly chopped
Preheat a frying pan with 2 tablespoons olive oil on high. Stir fry chorizo until nicely brown on both sides.
Stir through chickpeas & paprika and cook for another minute or two.
Taste, season, and stir through tomato and parsley.

beef & broccoli stir fry

beef & broccoli stir fry

There’s something so comforting about minced beef. Add in the fresh healthiness of broccoli and we’ re talking the perfect midweek dinner.
Lovely on it’s own but also great with some steamed rice.
600g (1 1/3lb) minced (ground) beef
2 heads broccoli, cut into bite sized little trees
2 cloves garlic, peeled  & finely  sliced
4 tablespoons oyster sauce
bunch coriander, roughly chopped with some stems included
Bring a medium saucepan of salted water to the boil. Cook broccoli for 2 minutes and drain.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook beef over a high heat until very brown. Add garlic and cook for another minute.
Add broccoli and sauce and stir through until well heated. Taste and season. Serve sprinkled with coriander.

lamb cutlets with crushed chickpeas 
& sugar snap peas
serves 2

Lamb  cutlets  are  wonderful because they cook  so  quickly. My (almost) niece Lily-belle is also a big fan and calls them ‘lollypop chops’ because they have a built in ’stick’ . Too cute.
Lamb fillets or other types of chops would also work – although you’ll need to adjust the cooking time.
1 can chickpeas (400g /14oz), drained
1 clove garlic, superfinely chopped
2-3 tablespoons lemon juice
4-6 lamb cutlets
2 handfuls sugar snap peas or snow peas
Put a small saucepan of salted water on to boil.
Crush chickpeas, garlic and lemon juice together in a bowl with a fork or your hands until you have a chunky mash. Stir through a couple of tablespoons extra virgin olive oil. Taste and season.
Place a frying pan over a medium high heat. When the pan is hot and the water is boiling, pop the peas in the water. Add a few tablespoons oil to the frying pan, season lamb and cook for 2 minutes each side or until browned on the outside but still pink in the middle.
When the lamb is done, the peas should also be ready. Drain peas. Divide crushed chickpeas between 2 plates. Top with lamb and peas.

little ricotta tartlets with fig & honey

little ricotta tartlets with fig  &   honey
makes 8

The secret to  these  little tartlets  is to  find a  good  biscuit  (cookie) to use  as the ’shell’. I’ve used  Butternut  Snap  cookies  which are a sweet oat-based biscuit similar to an ANZAC. Feel free to substitute with your favourite oat (oatmeal) cookie.
You could use any fruit you like. Fresh berries would be lovely as would roast stone fruit. Or even sliced mango and passionfruit. And it’s not limited to  just  fruit toppings –  praline,  chopped nuts,  even  shaved chocolate. I need to make these tarts again, soon.
250g (1/2lb) ricotta
2 tablespoons sugar
8 Butternut Snap  cookies  or similar
2 large ripe figs, quartered lengthwise
honey
Preheat oven to 200C (400F).
Meanwhile, combine ricotta and sugar and stir until smooth.
Place cookies on a baking tray smooth side up and warm in the oven for approx 2 minutes, or until soft enough to bend.
While they are warm, carefully mould a soup  spoon into the flat side
of each cookie to form a little tartlet shell. Allow to cool for a minute.
Divide ricotta mixture between shells. Top each with a fig quarter and drizzle with honey.

little baileys cheesecakes

little baileys cheesecakes
serves 6

I made  these  for a dinner a few weeks  ago and they were a BIG hit. I’ve used  the oat based biscuits I used  for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here.
Make sure you use good  quality firm ricotta from a deli, not the soft stuff
sold in tubs. Otherwise you run the risk of sloppy cheesecakes.
6 butternut snap cookies or other plain sweet cookie
1/3 cup baileys
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3 cup icing sugar (powdered sugar) (60g or 2oz)
Line a large muffin tin with 6 muffin papers.
Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.
Combine remaining baileys, ricotta, cream cheese and icing sugar and mash it all together with a fork until smooth. Alternatively, whizz in a food processor.
Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.

fresh dates with blue cheese

fresh dates with blue cheese
serves 2

This is one of those really simple ideas where the whole far exceeds the sum  of the parts….a flavour explosion.  As with any simple recipe, it is really critical that you use the highest quality ingredients. So make sure you use the best fresh dates you can get your hands on. If all you have is supermarket pitted dates you would be better off to turn them into sticky date pudding and save this recipe for another day.
The dates are a great thing to serve at the end of a casual dinner when you want something simple to  go  with some warming Rutherglen Muscat  or a luscious Botrytis Semillon (Sauterne).
6 - 8 dates
blue cheese, such as gorgonzola
Cut a slit down one side of each date and remove the seed. Fill the cavity with a chunk of blue cheese.
Serve at room temperature with a good grind of black pepper.

Pollo con olive, cipolla e rosmarino ripieno Poussin stuffed with olives, onion, and rosemary

Pollo con  olive, cipolla e rosmarino ripieno Poussin stuffed with olives, onion, and rosemary

Spit-roasted chicken and potatoes in foil, eaten on a park bench in winter is one of my great memories from my trips to Sicily.I  bought family-run eateries dotted around Catania. The hand- cut potatoes cooked in the juices dripping from the chickens added another dimension to the repast. There are lots of different flavors here, and  the combination stimulates all the taste buds. It is very
easy to increase the stuffing in order to make this dish serve more people.
Preheat the oven 400°F (200°C). In a bowl, combine the onions, olives, and rosemary. Finely chop the garlic with the dried chilies. Add to the onion mixture with the 2 tbsp olive oil and the lemon juice. Mix well and season with salt and pepper. Stuff each chicken with a generous amount of the stuffing.
Heat a little oil in a heavy ovenproof frying pan over medium-high
heat. Season the outside of the chickens with salt and pepper. Brown the chickens in the pan, turning once to brown on all sides. When browned, transfer the whole pan to the oven and roast for 30–35 minutes until the meat is tender, basting regularly with all the roasting  juices. (If cooking a larger chicken, allow a longer cooking time usually 1 hour to 1 hour 20 minutes or so.)
To check, insert the tip of a small knife near the bone; if the juices run clear, the chicken is cooked.

Serves 4
4 onions, thinly sliced
3½oz (100g) black olives, pitted and coarsely chopped
5 fresh rosemary sprigs, chopped
4 garlic cloves, halved and any green inner shoot discarded
2 small dried red chilies, crushed
2 tbsp olive oil plus a little extra juice of 1 lemon
4 poussins or baby chickens, about
1lb 2oz (500g) each
salt and freshly ground black pepper
this fabulous takeaway dish

Cipolle d’inverno e pancetta alla griglia Grilled scallions wrapped in pancetta

Cipolle d’inverno e pancetta alla griglia Grilled scallions wrapped in pancetta
I  had this deliciously simple and very tasty snack late at night when  I was in Palermo in Sicily, where it was being grilled in a square near some late-night drinking haunts. Despite the freezing February weather, everyone was drinking and eating outside, with many people huddled around large barbecue grills where lots
of tasty things were being cooked. The air was thick with the smoke and aromas of cooking food, and there were hungry partygoers hopping from foot to foot expectantly, waiting for their bread rolls to be removed from the grill.

Serves 8
24 scallions (green onions), trimmed and peeled
good-quality olive oil
16 thin pancetta slices
2 lemons, cut into wedges


crushed dried red chilies
a few fresh basil or arugula leaves (optional)
fresh Italian bread such as ciabatta or focaccia, or other crusty bread rolls
salt and freshly ground black pepper
Place the scallions in a bowl, and drizzle with a little olive oil. Season well with salt and pepper; toss to coat.
On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips, and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.)
Split open a crusty bread roll and put the scallion pieces inside. Drizzle with a little olive oil. Season with salt and pepper. Squeeze a little lemon
juice over the top, and sprinkle with a few crushed chilies. Add a few basil or arugula leaves. Sandwich the filled roll together, and place on the barbecue or under the broiler for a couple of minutes each side so that it is toasted.
Eat at once, with your sleeves rolled up and lots of paper napkins on hand. This dish is ideal as part of a summer picnic or barbecue, or as a starter
before the main meat or fish is grilled. Alternatively, chop the grilled scallion into pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with chopped basil or arugula. Season with the lemon and crushed chilies, and eat
with your fingers.

Crispeddi Semolina flour fritters

Crispeddi Semolina flour fritters
Serves 6–8

2 small cakes (0.6oz each) fresh yeast
1 cup hot water (about 110°F/43°C)
4–5½ cups semolina flour
¾ cup fresh ricotta
4 salt-packed anchovies, chopped
1 tbsp salt-packed capers, rinsed, drained, squeezed dry, and chopped
1 tsp chopped fennel fronds or
½ tsp crushed fennel seeds pinch of sea salt
pinch of sugar
light olive oil for deep frying freshly ground black pepper

These snacks are eaten on market days or the saint‘s day of a town or village. They are perfect to be shared among friends and are great with drinks to start an evening. Sun-dried tomatoes marinated in oregano and olive oil can be added to the ricotta mixture with or without the anchovies. Or try pieces of cooked bacon or coarsely chopped pitted olives instead. You can even omit the anchovies and simply
use fresh herbs such as basil and parsley, or arugula.
Mix the yeast with a little of the hot water to make a paste. Put the semolina
flour in a large bowl. Make a well in the center, add the yeast paste and the remaining hot water, and whisk to make a batter. Let rise in a warm, draft-free spot for 2 hours, as you would with bread dough.
Mix the ricotta with the anchovy and capers. Add lots of black pepper and the fennel, salt, and sugar. Roll the ricotta mixture into balls about 3⁄4in (2cm)
in diameter. Use a little oil on your hands so that they do not stick. Heat the oil in a heavy pan over medium-high heat. Dip the balls into the batter and, using a spoon, drop very gently into the pan to avoid splattering. Cook for 4–5 minutes or until golden brown on all sides. Drain on paper towels and serve at once.
Panelle (chickpea fritters) 
This much-loved snack is often served sandwiched
in a ciabatta roll. It is best eaten piping hot and fresh from the oven. Mix 3¾ cups chickpea flour with a pinch of salt, 2 tbsp olive oil, and 5½ cups water in a heavy saucepan. Cook over medium heat, stirring continuously with a wooden spoon,
to prevent the mixture from sticking. Continue cooking for 20 minutes, or until the mixture starts to pull away from the edges. Season with salt and black pepper. Line a bread pan with plastic wrap. Pour the batter into the pan, and cover the surface with another layer of plastic wrap. Let sit until firm, at least 2 hours.
Heat a baking sheet in the oven at 400°F (200°C). Turn out the loaf onto a work surface and cut into thin slices. Remove the baking sheet from the oven, and add a splash of olive oil. Place the slices on the tray, and return to the oven.
Check after 4 minutes and, when the slices are golden brown, turn over to brown on the other side. Serve at once with freshly grated Parmesan, coarsely chopped
flat-leaf parsley, some lemon wedges, and a few grindings of black pepper.

Queijo na brasa Grilled salty cheese marinated with oregano

Queijo na brasa Grilled salty cheese marinated with oregano


Makes 12 skewers
2 small dried red chilies, crushed
1 tbsp dried oregano or marjoram, crumbled
3 tbsp olive oil
1juice. Set aside.
juice of ½ lemon
1lb (450g) queijo de coalho or haloumi cheese, cut into 12 rectangular blocks
freshly ground black pepper
In Bahia, street food can easily be redefined as beach little cafés and stalls where things are freshly made for lounging customers. Teenage boys and girls run around taking orders up and down the white sandy beach and ferrying them back to the cafés. There are also vendors who walk along selling their wares. It was from one of these that I  had these fantastic skewers, fresh from a charcoal-filled brazier. When the smoky grilled cheese is handed over, it comes with a wad of paper towels and a warning in Portuguese that it is very hot. I  take heed.
Crush the chilies with half the oregano, and mix with the olive oil and lemon
food. Thread the cheese onto 12 bamboo skewers, and soak the cheese, skewers and all, in cold water for an hour, to prevent the skewers burning on the grill and to remove excess salt from the cheese.
Heat a charcoal grill until the coals are white hot. (If you want to cook inside, heat a grill pan until very hot.) When your grill is ready, sprinkle the cheese skewers with the remaining oregano and a few grindings of black pepper. Grill the cheese for 2–3 minutes on each side until golden brown but still firm (not completely melted).
Arrange on a plate and drizzle with the chili-olive oil dressing. Serve at once. These skewers are delicious as a snack or could be eaten at the start of a summer barbecue before other dishes are served. They work very well for meat eaters and vegetarians alike because they are quite substantial and make a nice change from grilled corn on the cob.

Caldo de sururu Spicy mussel soup

Caldo  de sururu Spicy mussel soup

In the northeast of Brazil, in the state of Bahia, mussels are known as “sururu.” This is a great soup to serve at the beginning of a meal.
Serves 4–6
2 small fresh red-hot chilies, seeded and finely chopped
2 garlic cloves
6 fresh cilantro sprigs, leaves removed and stems finely chopped
2 tbsp olive oil
2 medium white onions, finely chopped
4½lb (2kg) mussels in their shells
6 ripe tomatoes, coarsely chopped
2 bay leaves
1¼ cups canned coconut cream or coconut milk
juice of 2 limes plus extra limes, cut into wedges, for garnish
sea salt and freshly ground black pepper

In Brazil it is served in small cups or shot glasses, and in many little cafés it can  be found served alongside a cold glass of beer. For a crunchy addition, chopped roasted peanuts can  be mixed through the soup.
Using a mortar and pestle, crush the chilies with the garlic and salt. Add the cilantro stems and work into a paste. Heat a large heavy pan over medium-
high heat. Cook the chili paste in the oil. Add the onion and cook for 3 minutes or until softened. Tap each mussel lightly on the work surface, and discard any that do not open, then add the mussels, tomato, and 2 cups water to the onion mixture. Cover and cook for 3 minutes. Add the bay leaves and continue cooking until the mussels open (discard any unopened mussels). Remove from the heat, and transfer the mussels and onion to a bowl. Let cool. Strain the cooking liquid through a sieve and set aside.
Prize open the mussels completely; remove the meat and discard the shells. Place two-thirds of the mussel meat in a food processor with the
cooled tomato and onion mixture. Purée with the coconut cream until smooth. Return the purée to the heavy pan with the strained mussel cooking liquid and another 2 cups water, bring to a boil, then reduce the heat and simmer for 10 minutes. Add the reserved whole mussels to the pan, season well with salt and pepper, and add the lime juice. Taste the soup. It should be rich and creamy, with a good base of chili flavor. The lime juice cuts through the richness to ensure the soup has a perfect
balance of flavors, rather than being cloying. Serve hot in small cups or shot
glasses, with each serving garnished with a lime wedge.

Chaat Ratnesh Spicy seasoned potato in a cone

Chaat Ratnesh
Spicy seasoned potato in a cone
Serves 8
3 all-purpose medium potatoes
2 tbsp flaked coconut a little vegetable oil
1 onion, finely chopped
8oz (225g) mixed mung bean sprouts and alfalfa sprouts, rinsed and drained
2 fresh green jalapeño or serrano chilies, seeded and finely chopped
1 red bell pepper, seeded and finely diced
2 scallions (green onions), thinly sliced juice of 1 lemon
30 fresh cilantro leaves, coarsely chopped
3 tbsp Date and Tamarind Chutney

salt and freshly ground black pepper
My friend Ratnesh introduced me to this quick and tasty Indian street food snack, or “chaat.” It is incredibly
good and, like much Indian
First make the cones to hold the filling; these will take the greatest amount of time, so it is better to have them all ready before you start cooking. You
will need some banana leaves. Cut them into 4in x 8in (10cm x 20cm) rectangles, allowing for 3 rectangles per person. Roll each rectangle into a tight cone. Secure the edges with a toothpick to hold in place.
Peel the potatoes and cut into ½in (1cm) chunks. Place in a pan of cold water with a little salt and bring to a boil. Reduce the heat and simmer
until the potato is tender when pierced with the tip of a sharp knife, but still firm. Drain in a sieve and let cool.
Place a dry heavy pan over medium-high heat. Add the coconut and toast, stirring often, until golden brown. Remove and set aside. Add a little oil
to the pan, and cook the onion for 3–4 minutes until golden brown. Increase the heat to high, add the bean sprouts, and cook quickly for another 2 minutes. Next add the chilies and red bell pepper. Cook quickly for another couple of minutes until the mixture is crisp-tender. Season well with salt and black pepper. Stir
in the lemon juice.
Combine the cooked mixture with the diced potato, scallions, and Date and Tamarind Chutney. Stir in the cilantro. Taste the mixture and adjust the
seasoning. The seeds and coconut should provide a good crunch. Using a small spoon, fill the cones and hand them to your guests with small spoons to eat
the filling. Eat at once so the filling does not soften the cone. You can refill the
banana-leaf cones as needed.
food when it is made well, healthy and easy. This particular chaat mixture is stuffed into small cones made from banana leaves.
Banana leaves are available in Asian food stores. With
a bit of notice, you could also ask your grocer to order them for you. If you can’t find fresh banana leaves, make small cones using parchment paper.

Moily haldi Coconut and turmeric fish soup

Moily haldi
Coconut and turmeric fish  soup

This fantastically tasty fish soup hails from Sri Lanka and the southern coastal regions of India. When  I first tasted it,
I  found it very difficult to identify the source of its striking richness.
Serves 4–6
2 tbsp vegetable oil
3 tbsp raw cashews
2 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger, peeled and finely chopped
2 fresh red Thai chilies, seeded and finely chopped, plus extra, cut into slivers, for garnish (optional)
1 bunch of fresh cilantro, leaves and stems finely chopped
2 onions, finely chopped
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp ground turmeric
3½ cups good-quality fish stock
1¼ cups canned unsweetened coconut cream or coconut milk
2 tsp dark brown sugar juice of 2 limes
1lb (450g) baby squid, cleaned
1lb (450g) uncooked large prawns, peeled, deveined, and halved lengthwise
1lb (450g) firm white fish, cut into bite-size chunks
salt and freshly ground black pepper
The nuts are lightly roasted, then ground into a paste with chopped coriander stems. I  have
since learned that this technique is frequently used to enrich soups, stews, and curries for special occasions.

Heat a heavy frying pan over medium heat. Add 1 tbsp of the oil, and lightly brown the cashews. Set aside. In the same oil, cook the garlic, ginger, and chopped chilies for 2–3 minutes until fragrant. Using a pestle and mortar, pound the cashews, cilantro stems, garlic, ginger, and chilies to make a paste. Set aside. Heat the remaining oil in a clean heavy pan over low heat. Add the onion. Gently cook for 10 minutes, stirring occasionally, until the onion is soft.
Meanwhile, crush the fennel seed and coriander seed using a pestle and mortar. When the onion is soft, add the fennel and coriander seeds and the
turmeric. Cook for 2 minutes until fragrant. Add half of the cashew paste. Pour in the fish stock and coconut cream, then add the sugar and season with salt and pepper. Simmer for 10 minutes. Add the lime juice and remaining nut paste. Taste and adjust the seasoning. It should have a balance of sweet richness and acidity.

While the soup base is simmering, slit open the squid and, using a small sharp knife, carefully score the outside in a crisscross pattern. Cut the squid
into bite-size pieces. Put in a bowl with the prawns and fish. Season well with salt and pepper. Add to the soup, and simmer for 3 minutes or until the prawns turn pink and the squid is opaque. Stir in half of the cilantro leaves. Serve at once in
small bowls garnished with the remaining cilantro leaves and red chilies (if using).

Masala papad Masala popadums with tomato and green chili

Masala papad Masala popadums with 
tomato and green chili

Serves 6
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeño or serrano chilies, seeded and finely chopped
1 tsp medium-hot red chili powder
juice of 2 limes
½ bunch of fresh cilantro leaves
12 popadums or about 24 mini popadums
(use freshly cooked or store-bought)
salt and freshly ground black pepper
textures, temperatures, and contrasting flavors. This simple example has all of those elements present to delicious effect, and you can make this dish while preparing the rest of the ingredients for a larger meal. It is then simply scattered over the popadums before serving.
The secret to this dish is that it must be eaten right away  otherwise the popadums will become soggy. Alternatively, use another Indian-style bread such as naan, to make the snack a bit more substantial.
Put the ground cumin in a small dry frying pan, and toast over medium heat for about 2 minutes until fragrant.
Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice. Mix the tomato and onion in a bowl with the green chilies. Season well with
salt and pepper. Add the toasted cumin powder and the chili powder, then stir in the lime juice. Scatter over the cilantro leaves and gently stir through.
When ready, scoop some of the mixture onto each of the popadums, and serve at once.

Laal maas Fiery lamb curry

Laal maas Fiery lamb curry
as the name suggests, this is a very hot dish, not for people with a weak constitution.
It is by far the hottest dish in this chapter, and is one of the few Indian dishes that
contains heat in every sense—both “chili hot” and “spice hot.” You can decide the
amount of heat you’d like in your finished dish—discard most of the seeds from the
chilies if you want to reduce the heat, or keep them in if you want it really hot. I
think this is perfect for cold winter evenings or even a Friday night gathering. You
can use either lamb or goat—they are interchangeable.
                                                                      ingredients
25–35 dried red chilies, stems removed
chili hot
1/2 tsp cloves
1/2 oz (150 g) ghee or vegetable oil
9 oz (250 g) plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
1/2 tbsp ground coriander
1 tsp red chili powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
1/2 oz (75 g) garlic cloves, finely chopped
9 oz (250 g) onions, finely chopped
1/4 lb (1 kg) leg of lamb or goat with bone,
chopped into 1-in (2.5-cm) cubes
3 cups lamb stock or water
                                                                      2 tbsp finely chopped cilantro leaves
method
set aside 3 or 4 of the dried chilies to use later; put the remainder to soak in
1/2 cup water. also put aside 4–6 of the cloves and 1 tbsp of the ghee.
Mix the yogurt with the cumin seeds, ground coriander, chili powder, and salt in a bowl. set aside.
heat the rest of the ghee in a heavy-based pan. add the remaining cloves, the cinnamon leaves,
and the green and black cardamoms. When they begin to crackle and change color, add the garlic.
sauté for 2 minutes or until the garlic begins to turn golden. add the onions and cook for
10 minutes or until golden brown, stirring constantly.
stir in the meat and cook for 2–3 minutes. Drain the soaked red chilies and add to the pan.
Continue cooking for 10–12 minutes or until the liquid has evaporated and the meat starts to
brown slightly. Now add the spiced yogurt and cook for another 10–12 minutes or until the liquid
from the yogurt has evaporated.
add the stock or water and bring to a boil, then cover the pan, reduce the heat, and simmer until
the meat is tender. adjust the seasoning. remove from the heat and keep warm.
to prepare the
tadka, or tempering, which boosts the flavors, heat up the reserved ghee or oil in a
large ladle over a flame (or in a small pan) and add the reserved cloves and dried red chilies. Cook
for 1–2 minutes or until the ghee changes color and the spice flavors are released. Pour the
contents of the ladle over the lamb curry, sprinkle with the chopped cilantro, and serve.

Garam masala Hot spice mix

Garam masala  Hot spice mix 
This aromatic blend of spices may be used whole or ground to a fine powder,
depending on the dish. Whole garam masala is often added at the beginning or
early in the cooking, whereas ground mixes are used to finish a dish. The basic
mixture usually includes coriander seeds, cumin seeds, cardamom, cinnamon, cloves,
mace, peppercorns, and cinnamon leaf, in varying proportions and with other spices
added according to the individual cook’s preferences and the dish being prepared.
                                                                     Ingredients
                                                                     3 tbsp coriander seeds
3 tbsp cumin seeds
20 green cardamom pods
10 cinnamon sticks, 1 in (2.5 cm) long
2 tbsp cloves
10 blades mace
10 black cardamom pods
1/2 nutmeg
1 tbsp black peppercorns
4 cinnamon leaves or bay leaves
1 tbsp dried rose petals
1 tbsp fennel seeds
method
Heat a dry frying pan and add all the spices. Stir them and shake the pan as they start to crackle.
When they smell roasted and aromatic, remove the pan from the heat and pour the spices onto a
plate. Allow to cool.
To grind the spices, use a mortar and pestle or a spice mill (or a clean coffee grinder).

wilted greens with parmesan

wilted greens with parmesan
serves 1

My favourite greens  for this dish are either kale or cavalo nero (also known
as Tusan cabbage) but it’s also lovely with plain old spinach or silverbeet.
It is one of my all time favourite single gal meals.  Quick and easy and so,
so good for you. It’s also surprisingly versatile.
The cheese can be substituted with all manner of things. Sometimes I  poach an  egg,  or just toast  some  pinenuts  to sprinkle on  top.  If  I’m craving a fish hit I’ve also been  known to toss  through  a can of sardines
– but I appreciate  this isn’ t for everyone. It can also be a great way to use
up leftover ragu or even risotto.
1-2 cloves garlic, peeled  & finely  sliced
1 bunch or about 4 large handfuls cavalo nero (or other greens – see note above)
1/2 lemon
1 handful grated parmesan cheese
Heat 2 tablespoon olive oil in a large frying pan or saucepan over a medium high heat. Add garlic and cook until it just starts to brown. Add greens and stir fry until just wilted.
Remove from the heat. Squeeze through a little lemon juice. Taste
and season. Serve on a warm plate with parmesan sprinkled over and extra lemon on the side.

broccoli with chickpeas & tahini sauce

broccoli with chickpeas & tahini sauce
serves 2 – 3

This is broccoli at it’s best. Crunchy and fresh in some spots, caramelised and  complex  in others.  It seems like so  much  more  than,  well, just broccoli.
Tahini is a paste of ground sesame seeds and is available from most health food stores. Natural yoghurt and  lemon juice, without the water make a good substitute.
1 head broccoli, chopped into bite sized mini-trees
1 can chickpeas (14oz / 400g), drained
2 tablespoons tahini
3 tablespoons lemon juice
Preheat a large frying pan on the hottest heat. Add 2 tablespoon olive oil to pan. When it starts to smoke add the broccoli and cover with a lid or an oven tray – it’s critical to seal it so the broccoli fries from the bottom but steams at the top.
After 2 minutes, remove the lid and stir. Return lid and cook for a further 2 minutes. Add the chickpeas and stir. Cover and cook for another minute.
Test a piece of broccoli – if it’s tender, remove from the heat. If not, cover and cook for another few minutes. Season.
Meanwhile, combine tahini and lemon juice with 2 tablespoons water and stir until you have a smooth sauce.
Serve broccoli and chickpeas with tahini sauce drizzled over the top.

zucchini (courgette) soup

zucchini (courgette) soup
serves 3-4


The fastest way to grate zucchini is using a food processor. If you don’ t have one you could get some exercise and grate with a hand grater. Or just cut the zucchini into small chunks - they’ll take a little longer to cook.
The herbs add a some freshness at the end but the soup will be lovely without it.
2 cloves garlic, finely sliced
4 medium zucchini, grated
2 cups tomato passata
1/2 bunch  basil or flat leaf parsley, leaves picked
parmesan cheese, to serve
Heat 2 tablespoons olive oil in a large saucepan and cook garlic over a high heat for 30 seconds or until just starting to brown. Add zucchini and cook stirring for a couple of minutes. Add passata and
2 cups water and bring to the boil. Simmer for 7-8 minutes or until zucchini is tender.
Taste and season and toss through herbs. Serve with cheese grated on the top.

chicken & couscous soup

chicken & couscous soup
serves 4

Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty texture to make your soup more of a meal-in-a-bowl.
If you have access to kale or other greens they may be substituted for the baby spinach for a more rustic soup.
6 cups chicken stock or broth
2 chicken breasts, finely sliced into ribbons
1/2 cup couscous
2 bags baby spinach, washed
4-5 tablespoons lemon juice
Bring the stock to the boil in a large saucepan.
Add chicken and cook for 2 - 3 minutes or until just cooked through. Scoop our the chicken and divide between 4 bowls. Keep warm.
Meanwhile return the broth to the boil. Add couscous and return to the boil then stir through the spinach leaves until they are just wilted. Add lemon juice, season and taste. Add a little more lemon juice if you think it needs it. Divide couscous and spinach broth between the bowls and serve hot.

simple soba noodle soup

simple soba noodle soup
serves 1

Soba noodles are made of buckwheat as well as regular wheat and have a subtle ‘healthy’ flavour. Most other noodles  could be used  here if you prefer. Likewise, the veg can be varied to suit your taste (and what you have in the fridge!) baby spinach would be lovely.
Remember that the noodles are going to keep cooking in the broth after
you’ve served  up so best  to slightly undercook first.

1 1/2 cups vegetable stock
handful soba noodles (approx 50g or 2oz)
3 heads baby bok choy, leaves separated
large pinch chilli flakes, optional
1 – 2 tablespoons soy sauce

Bring stock to the boil in a medium saucepan. Add noodles and simmer for 2 minutes.
Add bok choy and chilli and 1T soy sauce and simmer for another minute or until noodles are only just cooked (see note above).
Remove from the heat. Taste and add extra soy if needed. Serve hot.

tuna chilli salad

serves 1

Tuna with chilli oil is my new favourite thing, but feel free to choose plain tuna if you aren’ t up for a little spice. I like to use the oil from the tuna as a bit of dressing  for the salad.  By all means use  tuna in springwater (drained) if you have a low fat fetish.
1 bag pre washed salad leaves
1 small or medium can tuna in oil with chilli
1 lemon
Place leaves in a medium bowl.
Flake tuna and chilli oil onto the salad. Drizzle over lemon juice and toss gently.

shaved fennel salad with snowpeas
(mangetout) & mint
serves 4 as a side salad

To turn this into a main course salad, serve on a generous bed of soft fresh ricotta, or crumble through some sharp goats cheese.
If you don’ t have a mandoline or v slicer, you can still make shaved salads with a sharp knife and a steady hand. Your fennel might be a little thicker but it won’ t be the end of the world. I prefer  to slice my fennel lengthwise but if I’m using just a knife if find it easiest to slice crosswise into fine rounds.

1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1 small bulb fennel
150g (5oz) snowpeas, trimmed
1/2 bunch fresh mint, leaves picked

Combine lemon juice and 3 tablespoons extra virgin olive oil in a medium bowl and season.
Shave fennel  into fine slices  using a mandoline, v slicer or sharp
knife. Toss in the dressing.
Add snowpeas and mint and toss again.

warm lentil salad with beets & ricotta

warm lentil salad with beets & ricotta
serves 2 as a light meal

If you’ re up for roasting your own beets, scrub beets and trim tops. Wrap in foil and bake at 200C (400F) for about an hour or until tender (the bigger your beets the longer they’ ll take). Cool slightly before using in the salad. To be fair, I was pretty impressed with the canned baby beets I discovered in the supermarket. Packed in beet  juice they are a lot closer to home-baked than their old school pickled cousins.
For a more substantial meal, serve with a poached egg on top. Or if you’ re feeding a die-hard carnivore – fry some chopped bacon or chorizo and stir through the lentils. For our vegan friends, roasted walnuts or pinenuts would make a lovely substitute for the cheese.

1 tablespoon balsamic vinegar
1 can lentils (400g or 14oz), drained
2 handfuls flat leaf parsley, leaves picked
1 can baby beets (400g or 14oz), drained
1/2 cup ricotta (approx 150g or 5oz)
Boil your kettle. In a medium bowl mix together balsamic and 3 tablespoons extra virgin olive oil and season. Place lentils in a strainer and pour over boiling water.
Drain well then toss through the dressing. Mix in the parsley leaves and divide between 2 plates.
Top with drained beets and generous dollups of ricotta.

brown rice & almond tabbouleh
serves 3-4

I’ve used  short grain brown rice. By all means use whichever rice or grain
you like best.
I’ ve made this really substantial by adding a heap of almonds. If you were serving as a side dish you could easily get by with a quarter of the nuts or ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad  as it is happy  to sit around in the fridge while you hang out with your guests.
2 cups cooked brown rice (approx 250g / 9oz)
1 large bunch  flat leaf parsley, coarsley chopped including stalks
1/2 small red onion, finely chopped
1/4 cup lemon juice
1 cup whole almonds (approx 100g / 3oz)
In a large salad bowl stir parsley and onion through the rice. Combine lemon juice and 1/4 cup extra virgin olive oil and season well.

veggie laksa

Veggie Laksa

serves 3

Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These  days  you can  get  commercial  laska  or other  Thai curry pastes that take all the hard work out of it.
I’ve used   Singapore noodles   in this  recipe  which  are  a  fine version  of fresh hokkien noodles but I have eaten laksa with rice noodles and even a combination of the two so feel free to substitute.
I’ ve cheated a little on the 5 ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient.  I actually used a carrot, a zucchini and a red pepper, all cut into little batons. Chicken laksa is also really popular. Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.

350g (3/4lb) fresh Singapore noodles
60g (2oz) Laksa paste or other Thai curry paste
1 large can coconut cream (1 1/2 cups)
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until the vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves