Recipe Index – as at 6 June 2018

Welcome to my recipe blog. This Blog is not the usual “share my story’s” kinda blog. The blog started (& is still its main purpose) as a collection point of my favourite & working experimental recipes – before I started the blog I used to carry around a Memory stick on my key ring – just as some people might have a scrap book full of magazine cutouts

Anyone & Everyone is welcome to try any of the recipes – but be “warned” of a few Deano idiosyncrasies

1. This isn’t a fancy hypo-linked index (like you might see on a flasher blog) You need to use the 🔎 to finds the recipe you want

2. Some of the recipes are “work in progress” – usually there is a warning ⚠️ 

3. The cooked muscle tissue of cow & sheep is not my thing – that’s why the red meat section is a bit sparse 

4. There is a eclectic mix of Flavors, Fusions and Ethnic’s – it would make a very unusual and disjointed recipe book

5. Garlic – I generally say “fine grated” which for me is with a microplane – that’ my preferred method. However, you might be a garlic crusher – which is OK too

6. Spelling and gramma are not my strengths 

Enjoy!

….. & don’t be too shy to drop me some feedback – especially the good stuff!

FISH & SEAFOOD

  • Mee Goreng
  • 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

  • Vietnamese Lemongrass Chicken Noodle Salad
  • Karaage Japanese Fried Chicken
  • Korean Sticky Chicken – With Spinach, Egg Plant & Cucumber Salads
  • Mee Goreng
  • 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

  • Cubanos – Cuban Sandwich
  • Kibbeh Nayyeh
  • Osso Busso
  • Roast Pork Belly – thick vege gravy
  • Caramelised Pork Belly
  • Ox Tail Stew
  • 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
  • Perfect 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

  • Zucchini, Basil & Parmesan Soup
  • Kuala Perlis Laksa
  • Tomato Soup
  • Oyster Soup
  • Southern Seafood Curry Soup
  • Bisque
  • Clam Chowder
  • Cioppino – Seafood Stew
  • Cauliflower Soup

PASTA & RICE

  • Mee Goreng
  • 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

  • Vietnamese Lemongrass Chicken Noodle Salad
  • Korean Sticky Chicken – With Spinach, Egg Plant & Cucumber Salads
  • Zucchini, Basil & Parmesan Soup
  • 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

  • Lemon Curd
  • Churros
  • Cake Frosting – Butter Icing & Caramel
  • Chocolate Brookies – is it a Cookie or is it a Brownie?
  • 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
  • Cake Decorating Stuff
  • 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

Lemon Curd

Stuff
  • 185 mil (3/4 cup) fresh lemon juice
  • 1 Tblsn grated lemon zest
  • 150 g (3/4 cup) sugar
  • 3 eggs
  • 100 g (1/2 cup) unsalted butter
Method
  • In a medium saucepan – well combine all stuff and heat over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface – about 6 minutes

Vietnamese Lemongrass Chicken Noodle Salad

Stuff
Meat and Marinade
  • 600 – 800chicken thigh fillets, skinless and boneless (or chicken breast or pork or beef or any seafood)
  • 2 garlic cloves, grated
  • 2 Tbspn lime juice
  • 2 Tbspn fish sauce
  • 1 Tbspn soy sauce
  • 2 Tbspn brown sugar
  • 1 Tbspn vegetable oil
  • stalk lemongrass, white part only, bruised then sliced (pieces large enough to remove later)
Nuoc Cham
  • 50 ml fish sauce
  • 2 Tbspn rice vinegar
  • 1 Tbspn sugar
  • 1/4 cup water
  • garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 1/2 Tbspn lime juice
Noodle Bowl
  • 1/2 Tbspn oil
  • 200g dry vermicelli noodles
  • 2 carrots, julienned or grated
  • cucumber, julienned or grated
  • iceberg lettuce, finely sliced
  • 2 handfuls bean sprouts
  • 1 handful of mint leaves
  • 1 handful of cilantro leaves
  • Sliced red or green chilli (for garnish – optional)
  • Lime wedges (to serve – optional)
Method
  • Combine Meat and Marinade stuff – marinate for at least 2 hour / up to 24 hours.
  • Combine the Nuoc Cham stuff and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Heat 1/2 Tbspn oil in a fry pan over medium heat. Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Serve

  • lightly toss the noodles, vegetables and herbs with 3/4 of the Nuoc Cham Sauce. Serve into Bowls & top with chicken pieces. Drizzle with the remaining Nuoc Cham Sauce.
  • Dress with sliced chilli & lime wedges.

Mee Goreng

Stuff

  • 150g dry egg noodles or 300g pre-cooked Udon noodles
  • 2 Tbspn Sriracha
  • juice of 1 good size lime
  • 80ml kecap manis (Indonesian sweet soy sauce)
  • 2 Tbspn light soy sauce
  • 1 – 2 Tbspn oil
  • 200-300g chicken thigh – cut into strips
  • 1 – 2 cloves garlic – sliced
  • 2 eggs – lightly beaten
  • 4 spring onions – thinly sliced
  • 200g Park Choo – thinly sliced
  • 100g fresh bean sprouts
  • Crispy fried shallots
  • SambaI chilli jam – optional
  • Fine sliced fresh red chilli – optional
Method
  • If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
  • Combine the Sriracha, lime juice, kecap manis & soy sauce – set aside
  • Heat oil in a wok – cook the chicken until almost cooked. Ass the garlic & continue to cook chicken is only just cooked thru. Remove from wok
  • Wipe the wok clean – reheat
  • Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
  • Divide between serving bowls – Top with fried onions, sambal, chilli and extra spring onion, and
Serve immediately

Churro’s

Stuff

  • 1 cup water
  • 2 1/2 Tblsn sugar
  • 1/2 tspn salt
  • 2 Tblsn vege oil
  • 1 cup flour

 

  • 1/2 cup sugar
  • 1 tspn ground cinnamon

Method

  • In a small saucepan over medium heat – combine water, sugar, salt and oil – bring to boil.
  • Remove from heat – stir in flour until mixture forms a firm ball.
  • heat oil in deep-drier to 190°. Pipe strips of dough into hot oil using Paster the bag or my Tupperware press. Fry until golden -drain on paper towel.
  • Roll drained Churros in combined sugar and cinnamon mixture

Karaage Japanese Fried Chicken

Stuff

  • 300g boneless chicken thighs – preferably skin-on
  • 3 Tblsn soy sauce
  • 1 tspn cooking sake
  • 1 tspn shin-mirin (or Maple syrup or Agave or runny honey)
  • 5g fresh ginger, grated
  • 2 cloves garlic, grated or crushed

  • 1/4 cup potato starch, to coat
  • cooking oil, for frying

    to serve:

  • japanese mayonnaise
  • lemon wedges

Method

  • Cut chicken into bite-size pieces – leaving a little skin/fat on for extra crispiness.
  • Combine the ginger, garlic, soy sauce, mirin and cooking sake in to a bowl. Add the chicken, coat well, and allow to marinade for 30 minutes.
  • Drain any excess liquid from the chicken. Coat evenly with potato starch – I shake in a plastic bag.
  • Heat some cooking oil in a pan to around 180°C – Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen roll. 

Serve

  • Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.

Cake Frosting – Butter Icing & Caramel

Butter Icing

Stuff

  • 225g unsalted butter, at room temperature
  • 5 ½ cups (650g) icing sugar
  • 1-2 Tbspn whole milk
Flavour Options
  • ½ vanilla bean, seeds scraped out and/or 1 tspn vanilla essence
  • 1 tspn lemon juice and lemon zest
  • 2 Tbspn blackcurrant cordial or berry juice
  • 2 tspn sifted good quality cocoa.
Method
  • Beat butter until light and fluffy.
  • Add icing sugar, ½ cup at a time, beating between additions.
  • Beat in milk, adding a little extra if necessary until a pipeable consistency is achieved.
  • Beat in any flavourings or colourings of your choice – Note : if adding a lot of liquid flavouring or colouring you may need to reduce the milk

Caramel Frosting
Stuff
  • 30g unsalted butter
  • 3 Tbspn whole milk
  • ½ cup brown sugar
  • 1 cup icing sugar
  • ½ tspn vanilla essence
Method
  • In a saucepan over medium heat, melt the butter – mix in milk and brown sugar. Boil vigorously for 1 minute.
  • Remove from heat – beat in 1/2 the icing sugar. Cool slightly, and beat in the vanilla and remaining sugar. Add more milk if the mixture is too thick.
Note – will set quite quickly (5 – 10 minutes)

Chocolate Brookies – is it a Cookie or is it a Brownie?

Stuff

  • 350g 70% dark chocolate
  • 45g butter
  • 225g caster sugar
  • 80g cornflour
  • 1 tspn baking powder
  • 3 eggs
  • 1 tspn vanilla essence
  • 100g dark chocolate chips – Optional

Method

  • Preheat oven to 180C.
  • Place dark chocolate and butter in a bowl and set over a saucepan of simmering water. Stir to melt and combine. Remove from heat and set aside to cool.
  • Combine remaining ingredients in the bowl of an electric mixer fitted with a paddle attachment and beat until light and fluffy. Add cooled chocolate butter mixture and mix until well combined
  • Spoon Tblsn of mixture onto baking trays lined with baking paper.
  • Optional – Dot the top of the cookies with the dark chocolate chips, pressing gently into the dough.
  • Bake for 12-13 minutes in the preheated oven.
  • Remove from oven and set aside to cool.

Stolen from Harry Foster – Aussie MasterChef