Tag Archives: Recipe

Stuffed Chillies

I got this recipe from my mother-in-law years ago. I’m not sure where she got it from, but these stuffed chillies became a staple on our picnic days, or as finger food with guests on our boat. Serve them hot as a light meal with salad, or serve at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!

Finger-food tamarind pork coriander lime leaf

Ingredients

12 long chillies
500g pork or chicken mince
2 kaffir lime leaves, finely shredded & chopped
3 tablespoons finely chopped coriander
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 cloves garlic, finely minced
1 teaspoon ginger, finely minced
oil for shallow frying
2 tablespoons chopped coriander

Sauce

2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
½ teaspoon sugar

Method

Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.

Combine the first 8 ingredients in a bowl. Using a teaspoon, fill each chilli with the mince mixture until slightly bulging — smooth filling with the back of a wet spoon.

Heat some oil in a large frying pan on medium. Add chillies, mince side down, and cook for 5 minutes until lightly brown, turn over and cook chilli side down until cooked all the way through.

To make the sauce, place all ingredients into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute or two until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.

Pork coriander lime leaf, tamarind

Notes: 

*Make mini meatballs with any leftover mince mix.
*Concentrated tamarind sauce can be used instead of tamarind paste.
*Hot chilli sauce can replace the Sambal Oelek
*Use a mix of red and green chillies for an appealing look.

 

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Pork coriander lime leaf, tamarind fingerfood

 

Fingerfood Tamarind pork lime leaf coriander

Green Pea Soup with Tarragon

This recipe came about because Dwayne wanted peas with his roast chicken. What…? It is simple really, we don’t have a freezer at the moment but had to buy 500 grams of frozen peas to go with the roast chicken dinner we cooked the night before. Therefore, we had 3.5 cups of defrosted peas to use… hence green pea soup. It is so simple and easy to make and, believe it or not, it is delicious.

Ingredient

1 onion, finely chopped
4 cloves of garlic, finely chopped
1 Tablespoon of oil
3 1/2 cups of frozen green peas, defrosted
2 cups of chicken stock
1 teaspoon of dried tarragon
Cream to serve (optional)

green pea soup tarragon recipe

Method

Heat the oil in a saucepan and add the garlic and onion, cook slowly for 3 to 5 minutes to soften.

Add the green peas, stock and tarragon and cook for 10 minutes.

Place peas in a food processor and process until smooth.

To Serve

Pour the soup into bowls and add a little cream.

Bon appetite

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green peas soup tarragon recipe

Toad-in-the-hole

We love food, and we love to travel. Whenever we travel, we always explore the culture of a country through its food. What better way? It is perfect for us as we fill our belly with tasty ethnic treats.

I will often research and find out what the national dish of a country is or what are typical meals served and then try to eat those while in the country. I later try to replicate them at home. When I searched for ‘United Kingdom’s national dish’ it came back with chicken tikka masala. While in England we did eat Indian food and enjoyed it, however, I was looking for popular English dishes. So I searched for ‘what is the most popular food in the UK’. Topping the list was toad-in-the-hole.

food recipe sausage tomato

Ok, I had made this before, and it had been a hit. We were not able to find it on the menu (we were only there for three days) but decided this dish was going to represent the UK as a country we had visited. When I made this the other day, Dwayne and I had it for dinner, and it is seriously moreish. A few years back, we had many people staying with us, and I made this as a breakfast dish. I was well-received; everyone loved it.

Ingredients

1-2 Tablespoons of olive oil
8 pork sausages
8 slices of bacon
2 cups plain flour
2 eggs lightly beaten
400ml water
2 Tablespoons fresh rosemary, finely chopped
12-15 cherry tomatoes
*Caramelised onion jam to serve

food recipe sausage tomato

Method

Preheat the oven to 220c. Add oil to a baking dish and heat in the oven while you prepare the ingredients.

Wrap a slice of bacon around each sausage. Add sausages to a cold non-stick frypan and heat on med-high. Cook sausages for approximately 10 mins, turning until they are brown all over.

Sift the flour into a bowl and gradually whisk in the beaten eggs and the water. Add a couple of pinches of rosemary and whisk until smooth.

Arrange the sausages in the preheated baking dish and pour the batter around them. Scatter with the remaining rosemary and pop the tomatoes around the sausages.

Bake for 25 – 30mins until it has risen a little and browning.

Heat the onion jam and drizzle over the toad-in-the-hole or serve the marmalade as a side dish. It is the perfect compliment. Get my recipe for caramelised onion jam here.

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English food recipe

Larb Moo Tod

Larb Moo Tod are Thai-style fried pork balls. Made with similar flavours like the popular larb moo which is a Thai (or initially a Laos) salad made with pork mince and herbs, they are delicious. We first tried these pork balls at “The Deck” which is the restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I set to work decoding the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.

Larb Moo Tod - Fried Pork Balls Thai style. Displayed in a white bowl. They are being served on a boat and the background has a red and black headsail furler rope in it.

Ingredients

3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
500g pork
2 Tbsp fish sauce
1 Tbsp Lime
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying

Larb Moo Tod - Fried Pork Balls Thai style. Displayed in a white bowl. They are being served on a boat and the background has the headsail furler rope in it.

Method

Firstly you need to roast and grind the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).

Using a mortar and pestle (or a food processor) mince up lemongrass and garlic and transfer it to a large mixing bowl.

Add to mixing bowl all remaining ingredients (apart from the oil) and mix well to combine.

 
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With wet hands, shape the mixture into small balls (don’t be fussy any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.

Fry the lab moo balls for approximately 5 – 7 minutes, until crispy, browned and cooked through.

Remove with a slotted spoon or tongs and place on paper towels to drain.

Serve with or Nam Jim or sweet chilli sauce.

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Larb Moo Tod - Thai style fried pork balls - easy to make, savoury snack. Delicious, bursting with flavour and full of texture. #recipe #thai #pork #chilli

Lime Panna Cotta

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

PannaCottaLime

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

PannaCottaLime5

Method

I use small 85ml metal moulds and the mix fills 6 of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for 7 to 8 minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for 10 minutes to help flavours to develop.

After 10 minutes strain mixture through a sieve into a pouring jug and discard the solids.  From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

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Lime Panna Cotta

Poached Chicken Breast with Ham, Herbs & Dijon Dressing

This scrumptious low fat poached chicken looks and tastes so good, you can easily use this recipe for a special occasion! Experiment with different ways of plating it up and match it with tasty vegetables.

Ham, recipe, herbs,
Poached chicken breast served on a bed of mashed pumpkin!

Ingredients

4 x 170g single chicken breast fillets.
¼ cup finely chopped fresh chives
¼ cup finely chopped basil
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
1 teaspoon olive oil
200g thinly sliced leg ham
4 spring onions, thinly sliced.

Zesty Dijon Dressing
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoons Dijon mustard

Low fat, herbs ham dijon

Method

Pound chicken breast between two sheets of plastic wrap (Glad, Saran, Cling wrap etc) until they are 1 cm thick. Combine herbs, garlic, rind and oil in a small bowl (or process in a food processor for a few seconds). Spread a quarter of the herb mixture on each chicken fillet and top with ham. Starting from one long side, roll chicken pieces tightly, enclose in plastic wrap and twist ends to seal. Wrap each layer in one more layer of plastic wrap to secure them.

Bring a saucepan, or large fry pan, of water to the boil. Add the prepared rolls, reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove rolls and allow to cool for 5 minutes. Discard poaching liquid.

Meanwhile make the dressing by combining ingredients in a jar, securing top and shaking well.

Remove plastic wrap and slice rolls to about 1cm thick. Divide slices among serving plates. Sprinkle with spring onion, drizzle with dressing and serve with steamed veg.

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Poached Chicken Breast with Ham Herbs and Dijon Dressing #recipe #chicken #poached #ham #dijon #herbs

Tea Smoked Duck with Asian Style Salad

I love duck! Love it! Whenever I want to make something special I will often think of duck. This was my first attempt at smoking duck and it turned out delicious… if I do say so myself!

Smoking mix

1 cinnamon stick
1 star anise
1 clove
1 cup of uncooked rice
1/2 cup of tea
1/4 cup sugar

Tea smoked duck

And this is how I made it….

In a mortar, I crushed the cinnamon stick, star anise and clove (crushed but not powdered) and then I combined this spice mix with the rice, tea and sugar.

I lined a wok with a couple of layers of foil and added the tea mix. I heated this over high heat until it was smoking hot. On a trivet, over the smoking tea, I placed the duck breast, skin side up.

I covered the top of the wok with foil, put the lid on and turned the heat down to low. Then I let it smoke for 20-25 minutes.

If you want crispy skin duck (as we did), take the duck out of the wok a little earlier. Heat a frying pan (no oil needed), add duck skin down and cook for a few minutes until crispy.

Tea smoked duck

My Salad

Shredded cabbage, thinly sliced large red chilli, thinly sliced beans, bean sprouts, finely chopped small red chilli, chopped coriander, mint and basil, grated carrot and grated green apple (apple tossed with the juice of 1/2 lime).

For the dressing – I used the same dressing I made for my green mango salad.

I served the duck with salad and lontong which is a compressed rice cake.

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Tea smoked duck with Asian style salad #recipe #duck #salad #smoked #teasmoked

Tea smoked duck with Asian style salad #recipe #duck #salad #smoked #teasmoked smoked duck with Asian style salad


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