All posts tagged: coriander

Crispy Asian Roast Pork Belly Salad

Crispy Asian Roast Pork Belly Salad

This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a very good pre-prepared dish made for sharing or as part of a buffet. i have read many very different techniques for getting crunchy crackling but I just stick to the simple method of keeping the pork uncovered in the fridge for an hour or two and then drying with a cloth and rubbing the scored skin with generous amounts of salt before putting into oven. (Seems to work every time for me.) And, as most of the prep and cooking time is just drying out the pork in the fridge and then roasting in the oven, you can get on and do other things without too much fuss. Prep time: 2.5 hours  Cooking time:2 hours Ingredients: 750g boneless pork belly, …

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Indian spicy mint and coriander pesto/chutney

Indian Spicy Mint and Coriander Chutney

This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits. Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving. Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture. Prep time: 10 minutes  Cooking time: 15 minutes Ingredients: 1 bunch mint – leaves removed from stalks and washed well 1 bunch coriander – with roots removed, washed well and chopped into large pieces 1-2 red chillies chopped into large pieces 2 cloves garlic and equal amount of ginger crushed to a paste 1 medium onion finely diced 1 medium ripe tomato finely diced 1/2 teaspoon black mustard seeds 1/2 teaspoon cummin …

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Fresh mussels in Thai style broth

Mussels in Thai Broth

An easy, healthy and delicious main courses or starter – can be served with crispy bread rolls or jasmine rice. Make sure you use fresh mussels. It’s all the better made using homemade Thai prawn stock(see recipe below) but bought fish or chicken stock will do if you are short on time. Prep time: 10 minutes  Cooking time: 10 minutes Ingredients: 1 kg of mussels, beards removed (do not use any broken mussels) 1 small brown onion finely diced 2 cloves garlic finely chopped 2 pieces ginger/fresh galangal finely chopped 1-2 hot red chillies chopped 1 teaspoon fish sauce 1 teaspoon sugar 6 coriander stalks and roots cleaned and chopped, leaves reserved for garnish thai basil for garnish 750 ml prawn or fish stock 2 tablespoons vegetable oil Method: Heat oil in large pot that has a tight fitting lid Add onions, garlic, ginger and chillies and sautéed over medium heat until onions are translucent Add coriander, stock, fish sauce and sugar Add mussels, fit on lid and bring stock to boil. Shake pan and …

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Thai flavoured chicken, vegetable and noodle soup

Thai flavoured chicken and vegetable noodle soup

I’ve been feeling a bit under the weather with the flu and the only thing I felt like eating was a light but flavoursome chicken soup. This version of chicken soup combines Thai flavours like galangal and lemongrass with fresh green vegetables and poached chicken and is full of goodness but omits the traditional coconut milk which often features in Thai chicken soups like Tom Ka Ghai. Prep time: 5 minutes  Cooking time: 1 hour Ingredients Poached chicken and stock 4 thigh chicken fillets on the bone, skin and fat removed 1 carrot peeled and chopped in large pieces 4 celery stalks chopped in large pieces Large knob of fresh galangal peeled and chopped Large knob of fresh ginger peeled and chopped 1 stalk lemongrass bruised then chopped roughly 4 cloves garlic 4 stalks spring onions chopped roughly 1 red chilli chopped 2.5-3 litres water Soup 1/2 brown onion sliced finely 2 handfuls of honeysnap peas 5 button mushrooms sliced thickly 1 stalk bok choy finely chopped 4 cloves of boiled garlic retained from the stock …

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Spicy shredded chicken salad

Spicy shredded chicken salad

This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad. Prep time: 5 minutes  Cooking time: 20 minutes Ingredients 2 chicken thigh fillets, fat removed 1/2 brown onion 1/2 carrot leftover aromatics e.g fennel pieces, celery, coriander stalks and/or ginger 4-5 cups water 3 tablespoons Mint leaves and coriander chopped 2 green chillies finely chopped 2 cups watercress leaves salt and pepper 2-3 teaspoons Asian Chilli oil 1/2 a fresh lime Method Bring water to boil with aromatics Add chicken and reduce heat to medium to allow chicken to poach for 20 minutes Meanwhile chop mint leaves, coriander and chillies Shred chicken with 2 forks Add still warm chicken to watercress, mint, coriander and chilli. Add 2 tablespoons of poaching liquid and mix through Season well with pepper and salt to taste Drizzle with chilli oil and a squeeze …

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Pondicherry prawns with zuchinni, preserved lemon and herbs

Pondicherry Prawns with zuchinni, preserved lemon and herbs

This is an unusual recipe hailing from Pondicherry, originally a French colony in Tamil Nadu, India. Pondicherry is truly unique with French style street signs, French colonial architecture and police that wear French style Kepis. We loved our visit to this special part of India, staying at the UNESCO world heritage ward winning Hotel De L’Orient. The restaurant at the hotel, Carte Blanch, is atmospherically set in the open air atrium of the hotel and features a special menu of creole cooking combining Tamil spices with French flavours. Recently flicking through Rick Stein’s India recipe book I found this recipe inspired by a meal he had at the hotel. I’ve adapted it using fresh green Australian king prawns and a slightly different mix of spices, spring onions and some green chilli. The use of preserved lemon gives the dish a fresh tangy flavour and the mixture of thyme, rosemary, basil and coriander is delicious. An excellent dish for entertaining as you can prepare all the ingredients and stir fry it just before you serve. Prep …

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Light, fluffy, baked chicken and zuchinni meatballs

Healthy Chicken and zucchini meatballs

These chicken and zucchini meatballs are quick and easy, light, fluffy and healthy. They can be teamed up with a spicy tomato sauce, wrapped in a flatbread with salad or enjoyed as a canapé with a dipping sauce of your choice. Prep time: 25 minutes  Cooking time: 20-25 minutes Ingredients 400g chicken mince 2 small zucchini peeled and grated 1/2 cup breadcrumbs 1 tsp cummin powder 2 red chillies very finely diced, seeds removed 1.5 tsp ginger and garlic crushed Handful coriander chopped 4 spring onions white and green parts finely chopped 1/2 tsp Salt Method Pre-heat oven to 150’degrees celcius Line a baking tray with baking paper Mix all ingredients and chill in fridge for 15 minutes Form meatballs and place on baking tray Cook until golden for 20-25?minutes Serve with dip and wedges of lemon Makes about 15-20 meatballs

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Lamb and potato curry served with basmati rice and red lentil dhal

Lamb and potato curry

The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia. Prep time: 15 minutes Cooking time:1.5 hours Ingredients 800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too 3 teaspoons ginger and garlic ground together into a paste 1 large brown onion diced finely 1 tomato chopped 1/2 bunch coriander including stalks 2 pieces cinnamon bark 5 cardamom pods Handful of curry leaves removed from stalks 1.5 teaspoons cummin seeds 1 teaspoon turmeric 1.5-2 teaspoons …

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Hearty, healthy and spicy chicken soup with rice

Thai Chicken Soup with rice (Khao Tom Gai)

Adrian has been down and out with the flu – so this morning I promised him the fix all, hearty, spicy Thai chicken Soup with rice that is part congee, part soup. This version has helped our family through many episodes of cold and flu. Add fresh chilli as a garnish along with coriander and chopped spring onions and your sinuses will feel a lot clearer by the time you finish the first bowl. The rice and chicken add nourishment and the stock has a silky texture from the rice being cooked in it. Prep time: 10 minutes Cooking time: 25-30 minutes Ingredients 1 cup uncooked jasmine rice 1 litre chicken stock 1 litre water 1 tablespoon vegetable oil 5 cloves garlic finely chopped 2 tablespoons ginger finely sliced 2 chicken thigh fillets chopped into bite size pieces 1 onion finely diced 1 teaspoon ground white pepper 4 tablespoons fish sauce Garnish: fresh red chillies, coriander and spring onions Method Wash rice and rinse several times Bring water and chicken stock to boil and then …

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