All posts filed under: Recipes

Pan-fried #Spicy #salmon fillets with #butter

I love these salmon steaks, marinated in Indian spices then pan fried in butter. A little bit naughty but a lot of nice! Served here with a beetroot salad, Red lentil dhal https://freespiritfood.net/2015/08/16/red-lentil-tarka-dhal-with-turmeric-and-ginger/. Prep time: 30 minutes Cooking time: 15 minutes Ingredients: 2 boneless salmon fillets, skin on 1 teaspoon ginger and garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/2 teaspoon cummin powder 1/2 teaspoon salt 1 tablespoon vegetable oil 2 tablespoons butter Method: 1. Marinate salmon fillets with garlic, spices, salt and oil for 25-30 minutes or longer. 2. Heat non-stick pan until hot, reduce heat to medium and place salmon fillets face down in pan and fry for 4 minutes or so,until sealed and browned. Add butter to pan. 3. Flip fillets and fry skin side down until skin is crispy about 4-5 Minutes. 4. Serve immediately with butter sauce drizzled over fillets and garnished with coriander. Advertisements

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Roasted #Brussel sprouts, #brocollini and #pepito salad with #Tahini and lemon dressing

Roast some Brussel sprouts and slivers of garlic Steam or microwave some broccolini Quick fry some pumpkin seed in a tablespoon of olive oil Add the Brussel sprouts and broccolini Add salt to taste Pour in juice of lemon Mix Transfer to salad bowl Grind some black pepper Drizzle over tahini paste Enjoy

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#Sweet.. #Cannelini Beans and #Peas

A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley. A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial! Went well with roasted Brussel sprout and spinach salad.

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#Stellar Chicken Marabella, #chicken

Yottam Ottolenghi’s newest cookbook Simple has some great recipes but sometimes not so simple in terms of quickly getting some of the specialist ingredients which might not be in your pantry. However I have found that they are simple enough to understand the flavours being created and to play around with them using ingredients on hand to still create delicious meals. For example his chicken marabella recipe calls for date molasses and dates….I substituted dried apricots and pomegranate molasses which I had in the cupboard which worked well. The chicken can be marinated overnight to develop the flavours more and or just for 15 minutes. The quantities can also easily be adapted if you are cooking for more than 2…or if you want to serve as part of a buffet shared style meal. Prep time: 10 minutes Marinating time(optional): 15 mins-12hrs Cooking time: 50 minutes Ingredients: 2 chicken Marylands skin on (thigh and drumstick still joined) 4 cloves of garlic 1/4 cup of fresh picked oregano leaves 2 tbspoons red wine vinegar 2 tbspoons olive …

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#Indian Spiced Roast #Pork Belly

I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage. Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil. The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil. The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad. Prep time: 2 hours including marination cooking time: 2 hours Serves 2-3 Ingredients: 600g boneless pork belly with the skin scored (Ask your …

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Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant. We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage. Prep time: 5 minutes Cooking time: 10 minutes Ingredients:1 small can of pineapple pieces 1/2 onion finely chopped 2 green chillies sliced lengthwise 5-6 curry leaves (optional) 1 teaspoon crushed fresh ginger 1/2 teaspoon of cummin seeds 1/2 teaspoon black mustard seeds 1 tablespoon vegetable oil 1/2 teaspoon sugar Pinch of salt 2 tablespoons desiccated coconut 1/2 cup of water Method: Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent. Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces. Take off heat and allow to cool to room temperature before …

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Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it. My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end, Splitting and flattening the king prawns before marinating them allows the flavours of the marinade to be absorbed by the prawns. The addition of fish sauce to the marinade brings out the “prawnness” in the prawns when they are cooked, and using butter as well as oil to fry them in makes them super tasty. In my simpler version, I don’t have some of the “fancier” ingredients such as kaffir lime leaves and perilla leaves which are a bit harder to get hold of. I substitute parsley or coriander to garnish, and add lime juice at the end. I also don’t bother to make the suggested vietnamese dipping sauce which is made from more fish sauce and lime juice as the juices from the pan are …

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Chicken and Zuchinni #Curry

Last night I chopped up 2 zuchinnis and put them into the chicken curry towards the end of the cooking process. The resulting flavours were delicious as the zuchinni absorbed the delicious chicken stock flavours from the curry. Just add the zuchinni for the last 5 minutes of cooking in this classic and chicken curry recipe …. https://freespiritfood.net/2017/09/17/south-african-indian-boneless-chicken-curry/

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Thai style Sweet potato noodles and #beef #stir fry, #sweetpotatonoodles

We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself. This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles. Ready in under half an hour, it’s a great option for a quick, healthy weekday meal. Prep time: 10 minutes Cooking time: 10 minutes Ingredients: 1 onion, finely sliced 1 small carrot diced 1/2 red capsicum diced 1 packet fresh sweet potato noodles (250g) 2 cups baby spinach leaves Handful of coriander chopped 400g beef sliced for stir fry 1/2 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon white pepper 1 teaspoon white sugar 2 teaspoons Thai red …

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Roasted Cabbage “Steaks” with cheese and onion topping

I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home. Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat. This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted. Absolutely delicious and a great substitute for carbs with dinner. I am already thinking about other basted and toppings for future versions.

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Vying for the best: Ms Vy’s #Cooking Class, #Hoian

I’ve been meaning to write about our fabulous market tour and cooking class that we did on our visit to Hoi An late last year. There are a wide number of cooking classes and tours offered in Hoi An and we chose Ms Vy’s for it’s reputation and ease of access…it was walking distance from our hotel, the Anantara Resort. We chose the half day Holiday Masterclass which includes a market tour as well as tastings and demonstrations in Ms Vy’s market restaurant before the class. Ms Vy is also the founder of the well known Morning Glory restaurants in Hoi An and has written the highly successful Taste Vietnam cookbook, as well as opening the Home of Hoi An restaurant in Melbourne, Australia. We met up with the group of about 20 tourists at the restaurant to then board a boat for a trip down the river to the Hoi An market. We were split into 2 smaller groups for the market tour. Here we were shown and explained the different seafood, vegetables, herbs, …

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Baked Eggs with Merguez Sausages and Chilli

Looking for a spicy start to the new year? Here’s my take on middle-eastern eggs with Lamb Merguez sausages made at our local butcher. (Nick’s Meats at Edgecliff Shopping. Centre for those of you who live in Sydney.) Prep time: 5 minutes Cooking time: 30 minutes Ingredients (2 servings) 3 large merguez sausages 1 red onion halved then sliced 1/2 teaspoon cummin powder 2 cloves of garlic thinly sliced 1-red chillies finely chopped 1-2 tomatoes halved or if using only one, then cut into 4 thick slices 4 teaspoons butter Olive oil Salt coriander to garnish Pita bread or tortillas to serve Method: 1. Cook merguez sausages in a frying pan on medium heat 10-15 minutes until cooked.Rest and then cut into thick diagonal slices. 2. meanwhile heat 2-3 tablespoons of oilive oil in a separate frying pan, then fry garlic until crispy, add onions and chillies and fry until onions are slightly caramelised and translucent. 3. Remove onions and add tomatoes to the same pan, adding a bit more oilive oil if needed. sprinkle …

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Sticky date pudding for two

We are having a quiet night in and a special dinner to celebrate a New Year’s Eve as we wait to watch the annual fireworks spectacular on Sydney Harbour. It is always a special night as the first major city in the world welcomes in the new year. It was a beautiful day here and we started with an early morning swim at Nielsen Park beach on Sydney Harbour, then divine coffee and croissants at The Grumpy Baker in Vaucluse. After the sea mist lifted this morning it turned into quite a hot day, but late this afternoon a thunderstorm cooled things down. So, it’s going to be perfect to enjoy sticky date pudding with our French champagne in the lead up to midnight. As I write this the early 9pm “kids” fireworks show is already lighting up the harbour and Sydney skyline spectacularly. The rain has gone and Sydney is sparkling! Can’t wait to eat our dessert and see the “real” show as we welcome 2019!! Thanks to Climb, Cycle, Repeat for this fab …

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Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served. Here’s the recipe for the sauce. Tomato Curry Sauce Ingredients: 2 large onions finely diced 5 large fresh ripe tomatoes diced 400g can of diced tomatoes 1 handful of curry leaves 1.5 teaspoon cummin seeds 2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not) 5 cloves of garlic and equal amount of fresh ginger peeled 1 teaspoon chilli powder 1 teaspoon turmeric powder 1.5 teaspoons cummin powder 1 teaspoon salt (or to your taste) 1 teaspoon sugar 2 cups chicken stock (or water) Coriander to garnish Vegetable oil Method: Heat vegetable oil in medium size heavy based pan which has a lid Add cummin seeds, curry leaves and cinnamon sticks and heat gently …

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Vietnamese turmeric and dill fish – Ca Ca La Vong at home –

When we were in Hanoi recently we visited the 200 year old restaurant Ca Ca La Vong to try their famed eponymous fish dish. We went to the original restaurant climbing up a ladder- like wooden staircase to reach the upstairs dining room:filled to the brim with locals and tourists enjoying the only dish offered on the menu. Fish flavoured with turmeric, ginger and garlic and then sautéed with dill and onions, it was simple but absolutely delicious. The fish is brought sizzling on a gas cooktop to the table and fresh herbs are added before serving yourself with rice noodles, peanuts and spicy sauce. Of course I had to try to recreate it at home which I did last night with some success. I trawled a few versions of the recipe online, including one from Anthony Bourdain, I settled for a hybrid. We also didn’t have rice noodles at home so I served with steamed jasmine rice …just as good. Here are some pictures from the restaurant itself: And here is my recipe: Prep …

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Pannetone Xmas Ice Cream Sandwich

The piece de resistance and finale of our Christmas feasting spree …toasted pannetone and Xmas ice cream sandwich. The Xmas ice cream involves softening (not totally melting) a 1 litre tub of vanilla ice cream with a jar of Mrs Robertson’s fruit mince mix and refreezing it. Reline the original tub of ice cream with glad wrap and then refill the tub with the ice cream mix overnight. when you are ready, remove the ice cream from the fridge to soften slightly. Then toast your pannetone, slice the ice cream and make these “to-die-for” festive finishers! Divine dessert.

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