All posts filed under: Recipes

Balinese Pork

Originally posted on freespiritfood:
This is one of my partner Adrian’s favourite dishes to cook. The original recipe is from a great little book, The Food of Bali – authentic recipes from the Island of the Gods written by Heinz van Holzen and Lother Arsana. We bought it in Ubud on one of our regular visits during the years that we rented a little villa in Jalan Bisma. This Balinese pork recipe transports us back to the smells of the kitchens of Ubud with its traditional ingredients of sweet soy, lemongrass, ginger, garlic and chilli all slow cooked to imbue the pork with a sweet, spicy flavour. We have adjusted the original recipe to adding lemongrass and using spring onions rather than the traditional shallots which are more difficult to find. Authentic recipes from the Island of the Gods by Heinz Van Holzen and Lother Arsana Prep time: 15 minutes Cooking time: 1 hour Ingredients 1kg diced pork 1/2 bunch of spring onions 6 cloves of garlic 10 cm of ginger peeled and sliced thinly lengthwise…

Rate this:

Jackfruit, carrot and green bean curry

Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including  in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green  jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try  it out! Prep time: 15 minutes Cooking time: 25 minutes Ingredients: 150g frozen jackfruit pieces 1 small carrot diced 100g Green Beans cut into pieces 1 onion finely diced 2 teaspoons ginger and garlic paste 3 …

Rate this:

Indian Hunters style Roast Leg of Lamb

Originally posted on freespiritfood:
This is my version of the traditional Jungli Maas – the roast meat cooked by hunters using game. The original version of this recipe does not include ginger, garlic or curry leaves but I’ve adjusted the recipe to add further depth to the flavours. Delicious with a cooling cucumber and tomato kachumber salad or a green salad, and roast potatoes – even better as leftovers the next day. Don’t be scared off by the number of chillies they provide flavour rather than too much heat unless of course you decide to eat them which I wouldn’t advise for any other than those with serious chilli tolerance. The juices left in the pan are rich, spicy and delicious in moderation. Ghee is essential. Prep time: 15 minutes Cooking time: 2.5-3 hours Ingredients: 1 2-2.5 kg leg of lamb, with bone in, that will fit in your largest casserole dish with a lid or get your butcher to cut in half 35 dried red chillies, preferably Kashmiri 200g ghee Handful of curry leaves 2 cinnamon sticks…

Rate this:

Snapper in Indian “Crazy Water” Broth

Originally posted on freespiritfood:
This dish is based on the Italian inspired recipes by Marcella Hazan and Neil Perry for “fish in crazy water”. Having previously made and enjoyed Neil Perry’s recipe, I had found the original light broth reminiscent of the texture of the South Indian soup known as Rasam that often accompanies meals. This version is of my own creation and includes the distinct aniseed flavour of star anise and the fruity sweet-sour flavour of tamarind. You can also easily play around with the combination of herbs and spices to suit your palette. This dish is perfect to serve with blanched spinach for a light and healthy dinner. Prep time: 15 minutes  Cooking time: 55 minutes Ingredients: 2 large snapper fillets with skin on 3 large, very ripe tomatoes 3 cloves garlic 3 red chillies 1/2 tspn sea salt small handful coriander leaves small handful mint leaves 1.5 tsp tamarind concentrate or 2 tspns tamarind juice 1/2 tsp turmeric 2 star anise 60ml olive oil 900ml water Method Place tomatoes in bowl of…

Rate this:

Singapore-style Poached Chicken and Chicken Rice

Originally posted on freespiritfood:
This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated. I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and…

Rate this:

Best Chicken Rice at Loy Kee, Singapore

Originally posted on freespiritfood:
After extensive research into where to get the best chicken rice in Singapore, we settled on Loy Kee in Balestier Road. Established in 1953, Loy Kee has been dishing up the famed Hainan chicken rice for more than sixty years to loyal fans. A bonus is that Loy Kee opens at 9.30am so it’s perfect for a late breakfast or brunch. Best chicken rice served up in restaurant surrounds at Loy Kee It is also a great option if you don’t feel like eating at a Hawker’s Centre with table service, menus and atmospheric surrounds. The menu features special sets with bok Choy, beautiful satiny chicken broth, 3 delicious sauces – ginger, light chilli and soy, the chicken rice itself and either poached or roast chicken. We chose to try both versions of chicken to taste the contrast and loved both. Poached chicken special set with delicious sauces and bok choy The poached chicken was the most silky and tender I have ever eaten and the chicken rice was perfectly cooked…

Rate this:

South African Indian Boneless Chicken Curry

A staple in any South African Indian family, my version includes a dollop of yoghurt towards the end which makes for a creamier sauce. This is perfect served just with a salad and rice for a very tasty but healthy meal. Prep time: 10 minutes Cooking time: 25 minutes Ingredients: 4 medium size chicken thigh fillets, any fat removed and cut into bite-size pieces 2 tspoons ginger and garlic paste (4 cloves garlic and equal amount ginger pounded into a paste) 1 brown onion, cut in half, then finely sliced 1 tomato cut into chunks 2 pieces cinnamon bark or 1 quill Handful of fresh curry leaves 1 teaspoon cummin seeds 3 cardamom pods 1 teaspoon turmeric powder 1 teaspoon cummin powder 1 tesapoon chilli powder 1 teaspoon salt 3 tablespoons Vegetable oil 1 tablespoon plain yoghurt 1.5 cup water or chicken stock Handful of fresh coriander leaves, chopped for garnish Method: 1. Heat oil in heavy based pot over medium heat, and then add cinnamon bark, cummin seeds, cardamom pods and curry leaves. 2. …

Rate this:

Chicken and Mushroom Meatballs with cummin and chilli

Chicken and mushrooms have always been best friends, so I thought why not combine them in meatballs? The addition of chilli, coriander and cummin adds a zing! I had never used mushrooms into meatballs before but it worked really well, adding texture and “meatiness” to the fine chicken mince. These would be good as a starter with a sweet chilli dipping sauce or with salad for dinner. I served them for a late dinner alongside Butterflied Prawns with garlic and chilli and the Caramelised Brussel Sprout and Spinach Salad Prep time: 10 minutes  Cooking time: 20-25 minutes Ingredients 400g chicken mince 4 button mushrooms very finely diced 3/4 cup breadcrumbs 1/2 onion finely chopped 1/2 teaspoon salt 1 teaspoon of ginger and garlic paste (2 cloves garlic and equal amount ginger pounded to paste) 1-2 red chillies chopped finely 1 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 tablespoon olive oil Method Pre-heat oven to 180 degrees Celsius Combine all ingredients,except the olive oil, mix thoroughly check mixture is not too “sticky”. Add more breadcrumbs if needed. Mixture …

Rate this:

Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli  Prep time: 5 minutes Cooking time: 30 minutes Ingredients: 1 medium size fennel bulb 10 cherry tomatoes sliced in half 1 head of broccoli 2 cups fresh rocket leaves olive oil Juice of 1 lemon salt and black  pepper Method: 1. Pre-heat oven to 180 degrees celcius 2. Cut off top of fennel bulb and slice into half, then into thirds 3. Halve the cherry tomatoes or leave whole if they are really small 4. Remove hard stalk of broccoli and cut into florets 5. Place fennel in roasting pan lined with baking paper 6. Smear fennel with some olive oil and place in oven for 10 minutes 7. Add cherry tomatoes cut side up and drizzle some olive oil over them. 8. Sprinkle salt over fennel and …

Rate this:

Butterflied Prawns with garlic and chilli

One of my favourite restaurant meals is grilled scampi with rocket salad. I recreate it at home using king prawns and using a frying pan or ridged stovetop grill. it’s a quick, easy no fuss meal but delicious. Just add a squeeze of lemon, a rocket salad, some crusty bread and a nice dry white wine for perfection! Prep time: 15 minutes  Marinade time: 20-30 minutes Cooking time: 5-6 minutes Ingredients 12 large green king prawns 3 cloves of garlic finely chopped 2-3 red chillies finely chopped 3/4 teaspoon of salt 2 tablespoons olive oil Method Shell and devein prawns leaving tail section intact. Butterfly the prawns by slicing down the back of each prawn but do not cut through and then flatten. Place into a bowl, add salt, chilli and garlic and smear prawns well but gently with marinade using rubber gloves. Leave to sit for at least 30 minutes. Salt will draw some moisture from prawns during this time. Drain any excess moisture, then add oil to prawns and mix through. Heat frying …

Rate this:

“Uncomposed” Carrot Salad with a hint of chilli

This is my favourite salad to serve with Indian curries. Somehow the sweetness of the carrots (and sugar) with the tanginess of the vinegar based dressing, and the hint of fresh chilli complements Indian food perfectly. Composed salads, or what the French call salade composée, are salads where an “assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it”. (http://www.cookthink.com/reference/836/What_is_a_composed_salad) That’s why I call this my “uncomposed” salad. When I was young, my mum made the same salad but arranged it (or composed it) beautifully in tiers of finely sliced/chopped/grated ingredients. The result was almost a work of art! Of course, you can do this if you have time and want to wow your audience, but I just toss it all together! Tastes the same😁 Also, the rocket can be replaced with finely chopped iceberg lettuce for additional crunch! Prep time: 8 minutes  Cooking time: 0 Ingredients: 1 large carrot grated 1/2 Spanish onion finely sliced 1 small tomato diced 1 small Lebanese cucumber sliced into rings …

Rate this:

Caramelised Brussel Sprout and Spinach Salad

Crunchy, caramelised Brussel sprouts roasted with tangy pomegranate molasses, chilli and garlic and then tossed with crispy baby spinach and twist of lemon. Will change any non-Brussel sprout lover’s mind! Prep time: 5 minutes  Cooking time: 20-25 minutes Ingredients: 250g Brussel sprouts 2 tablespoons pomegranate molasses 1 red chilli finely chopped 2 cloves garlic finely chopped 2 tablespoons olive oil 150g baby spinach (or enough to toss with your sprouts) juice of half a lemon salt and pepper to taste Method: Pre-heat oven to 180 degrees celcius Line baking tray with grease proof/baking paper Chop  hard end off sprouts and split in half or leave whole if very small Place sprouts cut side up in baking tray, sprinkle over chilli, garlic, olive oil. Use rubber glove to carefully smear each sprout with olive oil, then sprinkle pomegranate molasses over the sprouts. Bake in oven until sprouts are tender and crisp and caramelised to your liking. (I like them almost burnt) Add to spinach along with lemon juice, salt and pepper, toss and serve!

Rate this:

Indian Spiced Fish Pie

This recipe is based on Rick Stein’s classic fish pie recipe but with an Indian twist. The addition of traditional Indian spices to the milk and cream mixture in which the seafood is lightly poached, and using “aloo bharta” or Indian style mashed potato for the topping bring the flavours of the sub-continent to this classic British dish. (A kind of reverse colonialism, I suppose.) Prep time: 1hr 20 mins  Cooking time: 30 minutes Ingredients: 3 flathead fillets (or any firm white, unsmoked fish) 1 medium size fillet of smoked cod or haddock 8-10 green prawns peeled 2 eggs 1 egg yolk (to brush top of mash) 300ml milk + 3 tablespoons for mash 150ml cream 1 large onion 2 cloves garlic 1/2 finger length of ginger peeled 3 potatoes (fluffy potatoes like Desiree or King Edward) 6 cloves 6 cardamom pods 1.5 teaspoons turmeric 1/2 teaspoon chilli powder 1/2 teaspoon cummin handful of curry leaves 1/2 teaspoon white pepper 2 teaspoons black mustard seeds handful of coriander leaves 100g butter 1/3 cup of plain …

Rate this:

Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick!  Prep time: 15 minutes  Cooking time: 8-10 minutes Ingredients: 200g green beans (top and tailed) 250g broccoli florets 8-10 anchovies 2 teaspoons capers(optional) 1/2 onion sliced thinly 2 cloves garlic crushed 1 tablespoon olive oil Ground Black pepper  Parsley to garnish  Method: Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside. Slice onion thinly Crush garlic Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers …

Rate this:

Pork Vindaloo with dried and fresh chillies

This pork vindaloo is hot, tangy and tasty with the hotness of dried and fresh chillies balanced by the warm spice mix, tanginess of tamarind paste and sweetness of added sugar. The recipe is an amalgam of a number of Goan and Keralan versions and as with all of them is best the next day after the meat marinates in the gravy overnight. Many of the recipes advise marinating the pork for at least 4 hours or overnight before cooking, but I find the results are just as good with an hour or so of marination. You do need to have you Indian spice cupboard up to date for this recipe but don’t be intimidated by the range of ingredients as the method is very simple. Using pork scotch fillet or pork shoulder which has some fatty tissue produces the best result. Preparation time: 1.5 hours Cooking time: 1 hour – 1.5 hours Ingredients 1 kg pork scotch fillet or pork shoulder diced into medium size cubes 1 cup white vinegar 2 teaspoons salt 1 …

Rate this:

Spicy Roast Chicken with lemon and onions

This roast chicken is spiced up with an indian marinade and perked up by the lemon and onions that it is stuffed with. Perfect for any occasion from Sunday lunch or simple weeknight dinner. Delicious with roast potatoes, a crisp green salad and a crispy white wine! Preparation time: 15 minutes Cooking time: 1.5 hours Ingredients: 1 Whole Chicken (approximately 1.5kg) 3 cloves garlic 1 tsp chilli powder 1 tsp turmeric 1 tsp cummin powder 1 tspn salt 2 tablespoons olive oil 8-10 springs of thyme 1 lemon cut into quarters 1 onion cut into quarters Method: Pre-heat oven to 180 degrees celcius. Pound garlic cloves in a mortar and pestle. Make marinade by mixing together chilli powder, turmeric powder, cummin powder, salt, crushed garlic and oil in a bowl. Pat chicken dry, rub inside of chicken with ¼ of the marinade. Place a few springs of thyme inside the chicken, then stuff with equal amounts of the lemon and onions. (Save any leftover onions and lemon)     Truss the chicken tying together chicken …

Rate this: