Thai Red Salmon Curry

Its almost unusual to use fish, unless prawns of course, in a Thai red curry, but because Salmon is a buttery fish,it works well. I wanted to try a new recipe and give this authentic curry a twist, a salmon-way. Deviate away from the norm of beef, chicken or duck.

Fragrant ingredients, like lemongrass and galangal, compliment the salmon winningly- rhapsodizing a fresh appeal.

Perfect dinner for two.

Thai Red Salmon Curry

Prep time: 20min  Cook Time: 20   Serves: 2

Ingredients:

• 1 tbsp Sunflower oil
• 1 small jar Thai red curry paste
• 1 can coconut cream
• 1 can coconut milk
• 2 salmon fillets (organic)
• 250ml chicken stock
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 red pepper (sliced)
• handful green beans or mange tout
• Coriander

Method:

In a heavy based pan or work, add the oil and the curry paste, allow the flavors to infuse, and split before adding the coconut cream, stir until the cream is colored reddish, add the coconut milk before adding the salmon fillets. Allow to simmer. Add the chicken stock, palm sugar and fish sauce. Add the sliced red pepper, green beans. allow to cook for a further 10min. Garnish with Coriander.

Enjoy x x

My Peri-Peri sauce

My peri-peri sauce has become a hit, with alot of you asking me how it is made. I know that I should keep secrets safe here, but I couldn't resist in sharing. I would particularly suggest it with meat dishes, mostly steaks, burgers and chicken. It could have potential to work in a curry sauce too- its has the heat, its hot hot hot. 

Peri-peri Sauce

Ingredients:

• half cup red wine vinegar
• half cup lemon juice
• half cup olive oil
• 25ml of garlic
• 25ml paprika
• 25ml chilli powder
• 25 ml salt
• 12 birds eye chilli

Method:

In a sterile glass jar, add the ingredients one by one starting with the red wine vinegar. Chop the chillis before adding them, and include the seeds for extra heat. Mix and stir (in the jar), and allow to sit in the fridge for 2 days, before utilizing.

Enjoy x x

Black Cod En Papillote

Papillote has got to be one of my Favorite words, its so melodramatic in it s own right, perhaps because this style of baking originated in France, perhaps? This method of cooking is wrapping fish in parchment paper, like a blanket, so that it is insulated, allowing your flavors to infuse. I don't mind that it is French- I quite like the term and for foodie minds alike, it almost, always sounds like you know what you are talking about. En Papillote is a sure fine way to cook a fish, its eloquent way of preserving juices is quite provocative, quite doting.

I have made a recipe here, that is light-hearted, evermore appealing.





Black Cod En Papillote


Prep Time: 20 min            Cooking time: 30min             Serves: 4

Ingredients

• Parchment Paper
• 4 Black Cod fillets
• 1 Tbsp Olive oil
• 3 garlic cloves (thinly sliced)
• 1 tsp dry pepper flakes
• 1 red chilli (deseeded and sliced)
• 4 tbsp capers
• 400g kalamata olives
• Handful cherry tomatoes (whole)
• Bulb fennel- sliced (or julienne)
•  500ml Dry white wine
• 4 tbsp butter
• Thyme (fresh sprigs)

Method:

Preheat your oven to 160 degrees celcius. Cut out 4 large squares of parchment paper, enough to cover your fillet of Cod. Place each cod on each of the squares and scatter olive oil and garlic slices, ensuring that each fillet has proportion amounts.Do the same with the pepper flakes and chilli, and the same with the capers and olives. Scatter the tomatoes evenly along with the fennel. Pour equal amounts of wine over each cod, with a tbsp of butter for each fish. Lastly, garnish with thyme sprigs. Wrap your fish up like a parcel or present, make sure that all the sides are sealed, so that no oils or juices run out. Bake for 30min.

Enjoy x x

Baklava

Baklava is always a good call for a dessert at a dinner party. It is dainty, compared to, say,  a mousse or a fondant.It is crunchy, indulgent and buttery, not to mention of course,well, moreish. The combination between pistachio and pastry is a covered love affair. The sweetness so refined.

Pistachio and walnut Baklava

Prep: 25min Bake : 45min

Ingredients

• 18 sheets ready rolled filo pastry
• 225g unsalted butter
• 175g ground pistachios 
• 175g ground walnuts
• 3 tbsp granulated sugar (brown)
• 1 tsp ground cardamom
• 350g granulated sugar (brown)
• 300ml water
• 1 tbsp lemon juice
• 2 tbsp rose water

Method:

Preheat the oven to 180 degrees. Line and grease a 11inx7in (Swiss roll tin) pan. Melt the butter in a pan on a low heat. Lay 10 sheets of filo on your tray, one at a time, brushing with butter after each one. In a separate bowl, mix together the nuts, 3 tbsp sugar and cardamon until all combined.

Spread the mixture over the filo sheets in the tray, layering with the remainder sheets and remembering to butter each one as you go (as before).

In a pan, heat the sugar, water, lemon juice and rose water until a syrup forms- it must not be too thick. With a sharp knife, make incisions into the pastry where you wish to cut it when ready. Place in the oven and bake for 20min until golden brown- be careful not to burn the pastry. Remove from oven and pour over your syrup, bake for a further 25min. Cool and serve.

Enjoy x x

Pizza-Pizzaz!

Its inspiring how many of you have asked me how to make your own pizza dough. Do not fear- when I was first starting out as a growing gourmet, I also thought that it were only ever something you ordered from your local pizzeria and the fussy mess of it all was too time consuming to possibly make your own.

There is nothing better than lazy days, where going out to your local pizzeria just isnt an option- and I like that. I like improvising with what I have in my kitchen, because I love to cook, and I love food, and I love Pizza.

I have titled this post Pizza-Pizzaz,  because like fashion and style its the one thing in food that you can label as your own, top any ingredient on your round of dough and tailor make it to your perfection. A world class designer! Almost anything goes, from classic to new-age: be creative!

Pizza dough

Prep time: 1hr 10min  Makes: 1kg dough (about 8 pizza)

Ingredients:

• 1 1/2 cup warm water
• 2 packets dry yeast
• 2 tbsp sugar
• 1/4 cup olive oil
• 2 tsp coarse sea salt
• 4 cups all purpose flour (+ for floured service)

Method:

In a large bowl, add the water and yeast together until foamy- for about 5min. Whisk together the sugar, oil and salt before adding it to the yeast mixture.Add the flour and mix until sticky and doughy. Cover the bowl with cling film and place in a warm place to prove for about an hour.

After an hour, place on a floured surface and knead a few time before rolling. Roll out equal rounds of dough and place your desired toppings on, before baking in the oven for 10min.

Enjoy x x 

Autumnal fancies

I am a Summer girl, but there are a few things that I get really excited for around this time of year.

chunky scarves

pumpkin

Stews

fires

cute little gloves

marshmellows on a BBQ

boots

Frosty grass and icicles

stews and hotpots

wild mushrooms.

I love Autumn. I love mushrooms. I love this time of year! Unsurprisingly mushies are not everybodies humble veg, but their versatility suits me quite well. I am proud to be a feign to the shroom. The more eclectic they look the more I adopt them. There is a strong reason as to why they are more commonly used for medicinal reasons in Japenese cooking- because they are simply quite good for you!

I wouldnt have chanterelles or Oyster mushrooms in my salad,thats pushing it, which is why I like them so. Pungenat as they seem, they are in fact a flavour enhancer when combined with other food. Chanterelles are my specific favorite, because their vibrant yellow is like sunshine: bright to sight and easy to digest. Thrown in a risotto or as a sauce to steak, you wont be wronged- Chanterelles are a bit like Chanel- classy to touch.

Here is my recipe for you:

Creamy Chanterelle Risotto

Serves 4          Prep Time:  10  Cook Time:30

Ingredients:

• 2tbsp butter
• 2 shallots
• I garlic clove (chopped)
• 300g arborio Rice
• 250ml white wine
• 500g Chanterelle Mushrooms
• 1 tsp thyme leaves (fresh)
• 4tbsp grated parmesan
• 1 litre chicken stock
• Parmesan shavings to serve

Method:

In a saucepan, heat the butter, chopped shallots and garlic.Allow to cook for 5 min, until the shallots have softened and browned slightly. Add the rice and stir- making sure that the rice is well coated.Pour in the wine and stir until absorbed.Continue by adding the mushrooms and thyme, stirring occasionally before adding in half the stock.Keep stirring until thick enough and the rice has absorbed most of the stock, add parmesan cheese before the remaining stock. Remove from heat. Serve immediately and garnish with shavings.

Enjoy x x 

Morrocan Chickpea Soup

Delicate, nourishing and moreish, Moroccan Chickpea soup is a one of my all time favorites. It's warming diversities are sure to set your heart on fire, easy to fall in love with. I am quite attached to this dish, because it was the first soup I have ever made for a dinner party, not to mention for close friends. I think that it rekindled some very fond relationships and the emotions through its flavors really showed. I not only feel closer to the soup- but to my friends too. A dollop of Greek yoghurt certainly is the antidote and marries the soup agreeably.

Moroccan Chickpea Soup

 

prep time: 10min       Cook time: 40min      serves 8 

 

 

 

 

Here is how to make yours:

Ingredients:

• 2 tbsp. olive oil
• 1 onion (sliced)
• 3 celery sticks (sliced)
• 4 tsp ground cumin
• 1.2 liters chicken stock
• 2 (x400g ) tin plum tomatoes
• 2 (x400g) tin chickpeas
• 200g frozen peas/beans
• juice of 1 lemon
• 500g Greek yoghurt (plain)

Method:

In a large saucepan, fry off the onion and celery in the olive oil until softened and the onions have browned. Add the cumin and stir. Add the chicken stock and bring to the boil for 20min, until the stock becomes thicker. Add the tins of tomatoes followed by the chickpeas. Allow to cook for 10 min until tomatoes dissolve and soften, add the beans. Add the lemon before removing from heat. Add a dollop of thick Greek yoghurt before serving.

Enjoy

x x