Recipe Index – as at 9 August 2017

FISH & SEAFOOD

  • Kuala Perlis Laksa
  • Sardine Rillette
  • Lemongrass Curry Poached Fish
  • Salmon with Cranbetty & Nut Crust
  • Hot & Sour Prawn Head Broth
  • Gallego – Spanish Octopus
  • Smoked Salmon on Crushed Edamame’s
  • Seared Scollops with Saffron Beurre Blanc
  • Tamil Fish Curry – Meen Pulli Kozhambu
  • Oyster Soup
  • Tomato & Anchovies on “Toast”
  • Prawn & Pork on Sugarcane Sticks
  • Prawn Salad
  • Thai Fish Curry
  • Tempura – Gluten free
  • Suquet de Langosta y Peix – Catalonia Fish Stew
  • Steamed Mussels
  • Sri Lankan Salmon Curry
  • Southern Seafood Curry Soup
  • Sopa de Pescado y Marisco – Fish & Seafood Soup
  • Smoked Fish Souffle
  • Prawn Stuffing – for Squid or Fish
  • Prawn & Roast Garlic Curry
  • Paella
  • Deano’s Mussel Fritter (or TuaTua’s)
  • Lobster Bisque
  • Kedgeree
  • Hot & Sour Fish – Bengahi Style Fish Curry
  • Garam Masala Poached Fish
  • Fish Stock
  • Fish Tiwaa Masala – Indian Fish Curry
  • Fish Fantasia M’ Charmel – Morrocan
  • Fideos – Spanish Pasta “Paella”
  • Tamarind Fish Curry
  • Taramasalata
  • Crab Lasagna
  • Clam Chowder
  • Cioppino – Seafood Stew

CHOOK & DUCK

  • Roast Chicken – “Irish Chicken Pizza”
  • Coriander Lime Chicken & Zucchini “Spagetti”
  • “KFC” – Spicy Kentucky Fried Style Chicken
  • Congee
  • Chicken Pasta Bake
  • Peking Duck – incl Gluten Free Hoisin Sauce
  • Thai Red Duck Curry
  • Baked Quail & Gorgonzola Sauce
  • Paella
  • Massaman Chicken Curry
  • Larb Ped – Thai Duck Salad
  • Fideos – Spanish Pasta “Paella”
  • Roast Duck Breast
  • Chicken Stock
  • Chicken Liver Pate
  • Caesar Salad
  • Butter Chicken

COW, SHEEP & PIG

  • Osso Busso
  • Slow Cooked Beef Cheeks
  • Slow Cooked Lamb & Miso Eggplant Pita’s
  • 8 Spice Pork Belly with Asian Coleslaw
  • Masala Lamb Cutlets
  • Lamb Curry – Rick Stein’s First-Class Railway Mutton Curry
  • Tartare
  • Prawn & Pork on Sugarcane Sticks
  • Crackling Roast Pork Belly
  • Paella
  • Moussaka
  • “Helen’s” Roast Pork Belly
  • Lasagna
  • Lamb Curry
  • Fideos – Spanish Pasta “Paella”
  • Curry Sausages
  • Chorizo Sausage
  • Spagetti Bolognese
  • Beef Ragu – ideal for Lasagna
  • Beef Panthras

CURRY

  • Masala Lamb Cutlets
  • Crispy Okra
  • Lentil Dal
  • Brussel Sprout Curry
  • Lamb Curry – Rick Stein’s First-Class Railway Mutton Curry
  • Fish Curry
  • Thai Red Duck Curry
  • Sri Lankan Salmon Curry
  • Southern Seafood Curry Soup
  • Pumpkin Curry
  • Prawn & Roast Garlic Curry
  • Palak Peneer – Spinach & Cottage Cheese
  • Massaman Chicken Curry
  • Lamb Curry
  • Kedgeree
  • Hot & Sour Fish – Bengali Style Fish Curry
  • Fish Tiwaa Masala – Indian Fish Curry
  • Tamarind Fish Curry
  • Butter Chicken

SOUP

  • Kuala Perlis Laksa
  • Tomato Soup
  • Oyster Soup
  • Southern Seafood Curry Soup
  • Bisque
  • Clam Chowder
  • Cioppino – Seafood Stew
  • Cauliflower Soup

PASTA & RICE

  • Lemon Risotto
  • Coriander Lime Chicken & Zucchini “Spagetti”
  • Congee
  • Chicken Pasta Bake
  • Spaghetti Carbonara
  • Paella
  • Lasagna
  • Gnocchi – Gluten Free
  • Fideos – Spanish Pasta “Paella”
  • Crab Lasagna
  • Bolognese Sauce

SALAD & VEGE

  • Greek Yogurt Dressing
  • Caramelised Onions
  • Smoked Salmon on Crushed Edamame’s
  • Braised Red Cabbage with Apple
  • Vietnamese Tofu Summer Rolls with Peanut Dipping Sauce
  • Corn Salad
  • 8 Spice Pork Belly with Asian Coleslaw
  • Crispy Okra
  • Lentil Dal
  • Sautėed Jerusalem Artichokes
  • Tomato Soup
  • Pickled Onions
  • Cypriot Grain Salad – Hellenic Republic
  • Tomato & Anchovies on “Toast”
  • Lentil Poached Eggs
  • Vinaigrette – for Green Salad
  • Thai Prawn Salad
  • Potato Gratin
  • Patatas a lo Pobre – Espana Poor Man’s Potatoes
  • Larb Ped – Thai Duck Salad
  • Deano’s Beanos – Homemade Baked Beans
  • Tortilla
  • Cauliflower Soup
  • Caesar Salad
  • Blue Cheese Salad Dressing
  • BBQ Baked Potatoes & Artichokes

SAUCE

  • Greek Yogurt Dressing
  • Thai Sweet Chilli Sauce
  • Harrisa

SWEET

  • Macarons
  • Banana Bread with Miso
  • Florentines
  • Cookies & Cream Ice Cream
  • Mars Bar Slice
  • Chocolate Brownie
  • Caramel Ice Cream
  • Grappa Trifle – Gluten Free
  • Ginger Nuts – Gluten Free
  • Upside-down Gingerbread Cake with Pears
  • Neenish tarts – Gluten Free
  • Cup Cakes – Gluten Free
  • Ginger Cake – Gluten Free
  • Date Cheesecake – “Morrocan”
  • Crumpet
  • Crepe – Gluten Free
  • Creamy Cake Layer Filling – Gluten Free
  • Caramel Sauce
  • Banana Bread – Gluten Free

DRINK

  • Mulled Wine

SUNDRY

  • Knackebrot – Swedish crackers – Gluten Free
  • Pretzel – Gluten Free
  • Prawn Crackers
  • Pickled Onions
  • Spiced Lentil Poached Eggs
  • Tempura – Gluten Free
  • Rice Cracker – Gluten Free
  • Queso Blanco – Spicy Warm Cheese Dip
  • Fideos – Spanish Pasta “Paella”
  • Crumpet
  • Tortilla
  • Crepe – Gluten Free

Macaron

Stuff

  • 100g egg white
  • 135g almond meal, sifted
  • 135g castor sugar
  • 135g icing sugar, sifted
  • 35g water
  • 5 drops food colouring

Method

  • Preheat oven to 130C
  • Combine the almond meal and icing sugar in a large bowl – mix to combine. Add 50g egg whites – mix until well combined.
  • Place the remaining 50g egg white into the bowl of a stand mixer fitted with a whisk attachment – begin whisking egg whites on low speed.
  • Combine the caster sugar and water in a small saucepan on medium heat – heat the sugar syrup until it reaches 118C.
  • Once the syrup is at temperature, increase the mixer speed to high and gradually pour the sugar syrup onto the egg whites – whisk continuously.
  • Continue whisking the egg whites for approximately 5 minutes or until soft glossy peaks form and meringue has cooled slightly.
  • Fold the meringue into the coloured almond meal mixture – mix until combined (do not over mix)
  • Pipe approximately 4cm circles onto lined baking tray.
  • Leave the piped shells to rest at room temperature for at least 20 minutes.
  • Bake macarons in the pre-heated oven for 14 -16 minutes.
  • Remove from oven and allow to cool slightly on the tray – carefully peel the shells from the baking paper

Lemon Risotto

Stuff

  • 1 litre chicken stock
  • 3 1/2 Tblsn butter
  • 1 1/2 Tblsn olive oil
  • 2-3 large shallots, chopped
  • 2 cups arborio rice
  • 100 ml dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tblsn chopped fresh parsley
  • 2 Tblsn fresh lemon juice
  • 4 tspn grated lemon rind
  • salt & pepper

Method

  • Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender – about 6 minutes.
  • Add rice – stir 1 minute.
  • Add wine and stir until evaporated – about 30 seconds.
  • Add 1 1/2 cups hot stock – simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender – about 35 minutes.
  • Stir in cheese and remaining 2 tablespoons butter.
  • Stir in parsley, lemon juice, and lemon peel.
  • Season with plenty of salt and pepper.

Kuala Perlis Laksa

Stuff

  • 500g of rice noodles – boiled & drained
  • 500g whole mackerel – gutted & cleaned
  • 250g whole white fish (eg flounder, gurnard) – gutted & cleaned
  • 125g onion – rough chopped
  • 1 tspn dried chili flakes – reduce if you want less hot
  • 12g shrimp paste
  • 50g galangal – rough chopped
  • 3 sprigs Vietnamese Mint – leaves only
  • 50g Tamarind liquid
  • 1 litre water – I use then water from boiling the fish (drained
  • salt to taste
  • 4 eggs – boiled and halved **
  • 10g fresh chillies – chopped
  • 2-3 sprigs parsley or Cilantro – sliced ​
  • ​1 small cucumber – fine julienne

Method

  • Boil the mackerel & white fish until cooked. Separate the flesh from the bones.
  • In food processor blend together onion, galangal, dried chili & shrimp paste – Put into a large pot
  • In food processor blend the fish flesh – put in the same pot.
  • In food processor grind the fish bones until crushed – strain thru a sieve (use some of the 1 litre of water to get all the goodness) – put in the same pot.
  • Add the remaining water to the pot – mix well
  • Add Vietnamese Mint & Tamarind – season.
  • Bring to a boil and remove from heat.

Serve

  • In a bowl
  •  – serving of noodles (pref chopped into short length)
  •  – pour over hot laksa
  •  – decorate with eggs, fresh chillies, parsley/cilantro & cucumber julienne

For the perfect boiled egg

  • eggs in small pot
  • enough cold water to cover the eggs
  • lid on
  • bring to boil – turn heat off immediately
  • sit for 10 minutes – do not remove the lid
  • remove eggs from hot water – plunge into cold water until cool

Roast Chicken – “Irish Chicken Pizza”

Stuff

  • 1 whole chicken or boneless whole chicken
  • 1 sour dough cob loaf
  • 3 or 4 potatoes, cut 1 thick slices
  • Olive oil
  • Butter – approx 50g
  • 2 small lemons, stab skin several times with sharp knife or skewer
  • Fresh Tarragon
  • Fresh Thyme
  • Fresh Basil
  • Lots of garlic
  • Grated Parmesan
  • Salt flakes
  • Fresh ground pepper

Method

  • Pre-heat oven at 230° C
  • Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
  • Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
  • Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
  • Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
  • Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
  • Lightly oil the skin and season all over with salt & pepper
  • Place the chicken on top of the “pizza”
  • Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes

Serve

  • Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG

Variation

  • Bread – or you could used a French stick or several roll.
  • Herbs – use any fresh herbs you like – I don’t think you can go wrong!
  • Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!

Stolen from Colin Fassnidge

Banana Bread with Miso

Stuff

  • 3 large ripe bananas, rough chopped
  • 150g light muscovado sugar [Note – original recipe 275g]
  • 2 Tblsn white miso paste
  • 3 eggs
  • 140ml milk
  • 2 Tblsn vege oil
  • 270g gluten free flour (I use Orgrans)
  • 1 1/2 tspn xatham gum
  • 1 tspn baking soda
  • 1 1/2 tspn baking powder
  • 170g macadamia nuts, roasted & roughly chopped – optional

Method

  • Preheat oven 170°
  • Line a loaf tin with with baking paper
  • In a large bowl – banana, sugar, miso paste & eggs. Blend with electric beater until banana is all mushed up. Add the milk & oil – blend some more
  • In another bowl – combine the flour, xatham gum, baking soda & baking powder – add to the banana mixture and combine well (5 minutes)
  • Add the macadamia nuts – mix in
  • Bake for 1 hour

Osso Bucco

Stuff

  • Approx 2 – 4 Tblsn oil
  • 2 brown onions, medium chopped
  • 2 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 2 – 3 garlic cloves, grated
  • Plain flour, for coating
  • Salt & freshly ground pepper
  • 1 – 1.5kg veal or beef osso bucco
  • 250ml white wine
  • 400g can diced tomatoes
  • 250ml beef stock

Method

  • Preheat oven to 160°C
  • Heat 1-2 Tblsn oil in a large non-stick frying pan over medium heat. Cook onions, carrots & celery until 3/4 soft – stir regularly. Add garlic – continue to cook until softened (do not burn) Remove from pan and set aside
  • Season osso bucco with salt and pepper. Coat in flour – shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until browned. Transfer meat to a large ovenproof dish. Spoon over the veges
  • Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 2 hours or until the meat is very tender and the sauce thickens.

Serve

  • Serve with generous of creamy mashed potatoes with a sprinkle of chopped fresh parsley

Alternative

  • Maybe try with ox tail

Sardine Rillette

Stuff

  • 1 x 100g can sardines in oil, mostly drained (I use King Oscar 106g)
  • 30g pinenuts, toasted
  • 1 spring onion, fine chopped
  • 1 Tblsn tarragon leaves, fine chopped
  • 50-80g cream cheese
  • Salt and fresh ground pepper to taste
  • crackers or toast – to serve

Method

  • Lightly mash the sardines – try to leave a few chunks
  • Add the pinenuts, spring onion, tarragon & cream cheese – mix to combine
  • Add salt and fresh ground pepper to taste

Notes

  • Double everything for “party-size”

 

Stolen from Manu Feildel