PAN SEARED LIVER WITH A PORT, CREAM AND MUSHROOM SAUCE

WoW this is such a beautiful rich decadent dish, if you think you don't like liver, I urge you to try this, pink moist pan seared liver in butter is elevated to a whole other level along with a beautiful butter seared mushrooms and shallot, finished of with a de-glazed port and cream sauce, this is spoon eating, getting more in your mouth than a fork!

Prep time: 5 minutes / Cooking time: 7 minutes / Resting time: 3 minutes

Ingredients

(serves 2)

500g trimmed  high animal welfare lambs liver

50g butter

2 tbsp coconut or olive oil

10 Chestnut or Girolles mushrooms torn or roughly sliced

1 shallot finely sliced

2 tbsp rough chopped fresh parsley

1 tbsp fresh chopped marjoram (optional)

150ml good quality port

250ml double cream

sea salt

fresh ground white pepper

This is a really quick cook so not only prep all your ingredients first also be ready to serve with your plates and cutlery all set up before you start.

First place a non stick skillet on a medium high heat to warm up, this will be for pan searing the liver, meanwhile heat another pan medium hot, add half the butter and oil as soon as melted add the shallots and soften for a couple of minutes, then add the mushrooms after another couple of minutes turn your attention to the liver.

Add the remaining butter and oil to the pre heated skillet and place the liver in to sear, leave for around 1 minute before turning, once both sides have had a minute each take the skillet off the heat, turn the liver one more time and leave to rest, this allows the livers to relax and re-distribute the moisture back through the liver ensuring a beautiful moist mouthful.  

Now to finish off the mushroom, port and cream sauce, crank up the heat to high, add the port and reduce by two thirds then add the cream and reduce for a minute to thicken, take off the heat immediately and leave to rest, season with the sea salt, pepper, parsley and marjoram if using.  Taste and adjust the seasoning if needed to your taste.

Serve the butter pan seared livers on your dinner plates then pour all the resting juices from the skillet in to the mushroom cream sauce stir through, pile the mushrooms and shallots high on top of the livers and drizzle or in my case pour over lashings of the port and cream sauce and enjoy.

BIG GIRLS DIET TOM YUM PASTE AND BONE BROTH RECIPES

AUTHENTIC TOM YUM GOONG AND BONE BROTH RECIPE

This is a super fast go to in my fridge that ensures I have something hot sweet and sour to eat within five minutes from walking in the door, from just a mug to keep me satisfied to a full blow large bowl loaded with lovely fresh vegetables and my choice of chicken, prawns, zoodles etc...

Fabulous vibrant zingy authentic fresh Thai tom yum paste, this is so good you will never buy a shop brought jar again I promise!  Fairly quick to make and considering most original families in South East Asia do make their pastes and sambal fresh every day may inspire you to do so too, having said that the quantity of this jar will keep in the fridge for a couple of weeks if it lasts that long!  This is a staple in my family fridge.  Recipes: for Tom Yum Soup and Bone Broth below.

Prep time 10 minutes / Cooking time 5 minutes 

Ingredients

(makes 1 small jar / 10 portions)

50g dried chillies soaked in 200ml hot water

2 tbsp tamarind pulp

1 clove garlic finely chopped

1 lime zested or 1 lime leaf finely chopped

1 lime juiced

3/4 tbsp coriander seeds ground

1 tbsp finely grated ginger

1 tsp finely grated galangal

1 stick lemon grass finely chopped

1 small red onion finely chopped

3/4 tbsp brown sugar

1 tbsp white wine vinegar

3/4 tbsp coconut oil

Place all the ingredients except the coconut oil in your food processor and blitz to a paste, or finely chop by hand and leave at that or pound to a paste in a pestle and mortar.  Add the coconut oil to a pan and melt on a medium heat add the tom yum paste to your pan and cook for around five minutes until medium thick.  That's it! Now to store...

Storing Tom Yum Paste

If you want to can this, pop your sterilised dry mason jar in a pre heated oven 170 degrees C / 340 F for 5 minutes, remove and fill the hot tom yum paste in to the hot jar immediately and then pop the lid on and place the jar back in the oven for 10 minutes, turn the oven off and leave to cool and seal.  I still keep this in the fridge and use within a couple of weeks, well it never lasts longer than that!

TOM YUM GOONG PASTE

TOM YUM GOONG SOUP

(serves 2)

This gorgeous broth is so versatile you can use any vegetables or herbs to hand and below is my favourite variation, just have fun with your favourite greens.  Fancy a creamy coconut Laska then just add coconut milk and noodles and maybe more lime juice.  

What's more once you have some bone broth stored in your fridge you can whip up this meal in five minutes or treat yourself to a mug of soup in the same time it takes to make a cup of fresh coffee.

1 ltr chicken stock, bone broth

(poached chicken bone broth recipe below)

1 tbsp tom yum or more to taste

1/2 lime juiced

1 tsp turmeric

200g left over poached chicken

2 spring onions

1 red chilli finely diced

3 tbsp chopped coriander

2 big handfuls spinach

1 bunch watercress

6 spears asparagus

1 bunch broccoli florets

Bring the stock to a gentle simmer and add all the ingredients, simmer for a couple of minutes so that the broccoli and asparagus are cooked, taste and adjust the seasoning with sea salt if needed.  Enjoy.

Chicken Bone Broth

(makes 3 ltrs)

1 organic chicken

1 onion halved

3 carrots peeled

1 stick celery halved

2 leeks quartered 

1 tbsp sea salt

10 black peppercorns

1 bay leaf

3 sprigs fresh thyme

3" piece of ginger bashed

1 stalk lemon grass bashed

1 lemon halved and squeezed

Place all the ingredients in a large stock pot and pour in around 4 litres of water to cover the chicken, bring to a gentle just simmer and leave to poach away for around 1.5 - 2 hours, take off the heat and leave the chicken to cool in the broth for an hour or so this allows the chicken meat to absorb some of the gorgeous cooking juices and makes the chicken the moistest you will have ever eaten.

Remove the chicken and stock vegetables from the poaching stock liquid, taste the stock and either season with more sea salt or reduce the volume down to intensify the flavour of the broth.  

Remove all the meat from the chicken and add back to the broth, pour the broth in to a large jug or one litre mason jars and store in the fridge ready to go when you need it.

BIG GIRLS DIET BRASILIAN BARBECUE LAMB

PICANHA ASADO

*Big Girls Diet swap the flat breads that my family devoured for a large bowl of mixed leaf salad or wrap up your gorgeous seared fillet and sides in a large chard or ice berg leaf, gorgeous.

Gaucho Cowboy inspiration for this dinner and boy oh boy they know how to raise and cook meat.  This would traditionally be a sirloin cut but I have our home reared organic lamb fillet loins know as the noisette cut, the meat is similar to the cut of rib eye with a lovely layer of fat that will baste and flavour the lamb steak.  Simply seasoned and pan seared, then rested well ensuring these kebabs are juicy and awesome!

Prep time 10 minutes / Cooking Resting Time 15 minutes

(Dough proving time 15 minutes - 4 hours)

Ingredients

(serves 4)

The Brasilian Skewer

800g ish Lamb Noisette or 1kg Rib eye steak on then off the bone

1 tbsp sea salt

1 tbsp coconut oil room temp

Kebab Toppings

2 carrots julienned 

1/2 red cabbage finely sliced

1 bunch coriander leaves rough chopped

8 tbps natural yogurt

1 lime juiced and zested

The Flat Breads

(NOT A Big Girls Friend)*

(makes 8)

500g 00 flour

50ml olive oil

10g sea salt

320g water

Make the flat bread dough first, place all the ingredients in a large bowl and combine, if using a mixer with a dough hook knead for 5 minutes and the same by hand, then fold the dough over a couple of times incorporating air and layers as you do.  Cover with a tea towel and leave to rest for at least 15 minutes and up to 4 hours.  This dough can also be kept in the fridge in an air tight container for up to 5 days, just bring out 30 minutes before needed to come up to room temperature before rolling out.

Cut your lamb noisette or rib eye in to three equal steaks and place on your skewer on the diagonal trying to keep the C shape curve of the fat on the meat, not sure what I mean take a look at the picture above to help.

Rub the meat with the coconut oil and season generously with the salt.  Heat your plancher to a high heat and sear the skewered meat for around a minute each side to seal and give you a lovely layer of flavour, then turn the heat down and finish cooking to your choice, another minute on each side for rare, couple of minutes each side for medium and as long as you think for well done.  Once cooked it really is important to leave your meat off the heat to rest for at least 5 minutes.  Take this time to make the flat breads

To make and cook the flat breads flour your work surface, cut your dough in to 8 and roll in to balls, put a non stick skillet on to a high heat and start to roll out your dough balls in to thin flat breads and start to cook immediately as you roll out the next dough ball. 

Cook the flat breads for around one minute on each side and wrap in a tea towel to keep warm while you  finish cooking the rest.

I like to serve this family style, take everything to the table and let everyone build their own gorgeous lamb flat bread kebabs.

BIG GIRLS DIET LIME CORIANDER CHICKEN WRAPS WITH WASABI AND JALAPENO YOGURT

LOW CARB EATING

Taste bud tingling, this is a flavour packed wrap that won't leave you disappointed, it not only satisfies your eyes but your taste buds too, for me the wasabi jalapeno yogurt brings a brilliant layer of flavour after your taste buds have been hit by the zesty fragrant lime and coriander marinated chicken.  Full of good for you ingredients what's not to love.

Prep time 10 minutes / Cooking time 7 minutes

(If marinating up to 24hrs)

Ingredients

(serves 2)

Marinate

2 chicken breasts sliced

1 tbsp coconut oil

1 lime juiced

1 pinch sea salt

1 pinch white pepper

1/2 tsp ground cumin

1 pinch cayenne pepper

1 tsp dried crushed chillies

1/2 tsp crushed coriander seeds

Yogurt Drizzle

4 tbsp full fat yogurt

2 tbsp fresh coriander chopped

1 tsp wasabi paste

1 tbsp lime juice, 1/4 a lime

The Wraps

1 head of lettuce leaves separated

1 bunch watercress

1 carrot julienned

1 fresh jalapeno finely chopped

1/2 red pepper finely chopped

2 spring onions finely chopped

First take your chicken and add 3/4 of the lime juice reserving the last 1/4 for the yogurt, season the chicken with the salt, pepper, cumin, cayenne, chillies and coriander seeds and leave for 5 minutes or as I do make the day before so that the chicken is really zesty marinated for that extra zing.

Heat a skillet, add the coconut oil and then the chicken along with the marinade, cook on a medium heat for 2-3 minutes on each side of the chicken strips, place a lid on and take off the heat to rest and become super juicy while you prepare the wraps and yogurt.

Mix all the yogurt ingredients together.

Place your lettuce wraps on your serving plates, load and layer up with the watercress, carrot, jalapeno, red pepper, chicken, spring onions and yogurt, then enjoy.

PIE WEEK GLORIOUS LAMB SHANK VINDALOO CURRY SUET CRUST PIE

THE BEST PIE EVER...well so far...

This is a whopper of a pie, this pastry made my husband (26 yrs so far...) propose to me so be warned, the deep decadent curry filling is rich and deep in gorgeous flavours given from the slow braised marinated bone in lamb shanks that deliver a unbelievable creamy richness to the vindaloo masala encased with the Best Ever Suet Marriage Proposal Puff Pastry...

Prep Time 15 minutes / Marinating time 2-24hrs / Cooking time 3 hours

Ingredients

(makes 4 pies or 1 large pie)

Lamb Shank Curry Marinade

4 lamb shanks

1/2 stick cinnamon grinded

1 onion peeled rough chopped

6 cloves garlic peeled

1 thumb size piece ginger

20 cardamom pods seeds only

1 tsp cumin seeds ground

1 tsp black peppercorns ground

5 whole cloves

1/2 tsp ground turmeric

1/2 tsp sea salt

1/2 tsp sugar

2 tbsp kashmiri chilli powder

2 tbsp tamarind pulp

5 tbsp white wine vinegar

The Vindaloo Masala

3 tbsp ghee

1 onion finely chopped

4 cloves garlic finely chopped

3 tomatoes quartered

1 green chilli whole

1 ltr lamb stock

Marriage Proposal Suet Pastry

330g plain flour

130g suet

100g cold butter grated

150ml-200ml cold water
1/2 tsp sea salt
1/2 tsp ground white peppercorns

Marinating Lamb Shanks and Cooked Vindaloo Curry

First make the vindaloo marinade, place all the ingredients in to your food processor and blitz to a fine paste, massage all over the lamb shanks and leave to marinate for as long as possible up to 24 hours, this just deepens the flavour in the meat.

When you are ready to cook the vindaloo which will take around 2 hours unattended, heat a large casserole dish with a lid to medium hot, add the ghee and when melted the onions and garlic gently soften for around 10 minutes then add the tomatoes, stock and the marinated lamb shanks with the marinade, cover with the lid and leave to cook on a low heat for around 2 hours until the meat is falling off the bone.  

Meanwhile make the pastry place all the ingredients except the water in a large bowl and gently stir through, add the water and gently bring together to form a ball, turn out on to your work top and using the heel of your hand flatten out the ball until double the original size, fold in half, turn the pastry 90 degrees and flatten out again, fold in half, repeat twice more then wrap in baking paper and chill in the fridge for at least 30 minutes before using.

Remove the lamb shanks and reduce the sauce to a medium thick curry sauce consistency place the lamb shanks back in and leave the curry to one side to cool, alternatively bung on some rice and enjoy as a gorgeous curry right now!

Roll out your pastry and line your pie tin or tins, fill with the lamb shank curry bone on or off, egg wash the rim of the pie casing and press on the pastry lid of the pie, egg wash and bake at 180 C / 356 F for around 30-40 minutes until light and golden, leave to rest for five minutes before removing the pies from the tin and enjoy, serve with some Indian spiced crushed potatoes and spinach.

BIG GIRLS DIET THAI CHICKEN BURGER WITH A CRISPY DEEP FRIED POACHED EGG

Low Carb Eating

This is out of bounds!  Juicy chicken thighs blitzed with fragrant lemongrass, lime zest, chilli, coriander, cumin and galangal pan seared and served on a bed of fresh mustard salad greens tossed in a seasoned lime drizzle, topped with a crispy deep fried poached egg, Oh Boy this is a marriage made in food heaven.

Prep time 10 minutes / Cooking time 15 minutes

Ingredients

(serves 4)

500g boneless skinless chicken thighs

1 tsp coriander seeds ground

1 tsp cumin seeds ground

1 tsp white pepercorns ground

1 tbsp lemongrass finely chopped

1 red chilli

1 small shallot

2 cloves garlic

1/2 tsp sea salt

1 lime zested and juiced

1 tsp galangal roughly chopped

2 tbsp coriander leaves chopped

2 tbsp coriander stalks finely chopped

4 portions (400g) green mixed salad

Deep Fried Poached Egg

1 ltr ground nut oil

4 eggs organic free range

This is super quick and easy, place all the ingredients except the lime juice, coriander leaves and green salad in a blender and blitz to a medium coarse consistency, divide into four and form in to burgers.  Heat a non stick pan or griddle medium hot and place the burgers on to cook, do not turn the burgers until 3-4 minutes and try to only turn once during the cooking, cook the second side for another 4 minutes and then turn off the heat and leave the burgers for a couple of minutes to rest and relax making them extra juicy while you whip up the salad and bring the oil up to 180 degrees to deep fry the eggs.

In a deep frying pan place the oil and carefully bring the temperature up to 170-180 degrees C, crack in the eggs, the hot oil will bubble around the eggs just as water would if poaching and this envelopes the yolk keeping it soft but gives you a lovely crispy outer.  Cook for around 2-3 minutes for a just soft slow running yolk.  Take out and drain on a fresh clean tea towel, serve immediately.

Place the salad greens in a large bowl and season with sea salt and pepper, drizzle over the lemon juice and place on your plates, top with your rested burgers and top with your beautiful crispy soft deep fried poached egg.

The Self Sufficient Bit...

For me this is great I got to pick the mixed green salad leaves from the garden which I love that it is the start of March and my over wintered salad is producing well, I took a dried red chilli from the garden larder along with a plaited shallot and garlic clove along with four eggs from our girls in the garden, the chicken I can not go there after hatching our own chicks for that purpose so I support Riverford an Organic Farm in Devon who deliver what I can not, not always my choice ! or choose not to produce.

TARKA DHAL

Fabulous protein packed breakfast or supper, super quick to make and even more so if you have some left over tarka dhal in your fridge, which I often do as this is a great family go to meal in it's own right with some quick warm home made flat breads, a bowl of gorgeousness comfort.

Prep time 10 minutes / Cooking time un-attended 40 minutes

Ingredients

(serves 2 mains or 4 starters)

1 cup red lentils soaked 15 mins

4 cups water

2 tbsp ghee or butter

2 onions finely diced

8 cloves garlic finely sliced

1 tsp coriander seeds ground

1 tsp ground turmeric

1 tsp kashmiri chilli powder

1 tsp ground garam masala

1/2 bunch coriander chopped stalks separate

1 egg cracked in a glass bowl

1 tbsp white wine vinegar

Place your cup of lentils in a bowl and soak for around 15 minutes, rinse well and place to one side for moment, take a sauce pan, heat to a medium hot, add the 1 tbsp ghee and once melted add the onions and garlic gently soften for 10 minutes.  Remove half of the onions and place in a cold frying pan reserving for later (this will be part of the tarka added at the end).  Add your lentils and chopped coriander stalks to the saucepan along with the water and turmeric, bring to a gentle simmer, pop on the lid and leave to gently cook for approx 40 minutes.  

To finish the tarka heat the remaining onion and garlic with another tbsp of ghee when hot add the ground coriander seeds, meanwhile stir in the kashmiri chilli, garam masala in to the dhal then add the onions and garlic and finish with the coriander leaves, taste and add some sea salt if required.

Perfect Poached Egg

Bring a deep pan of water to a gentle simmer, add the vinegar and gently whisk to create a vortex in the centre then pour in the egg from the bowl in to the centre of the pan, the egg will swirl around gently within the vortex allowing the egg white to swirl around the yolk to create a perfect poached egg.  Cook gently for around 3-5 minutes depending on how runny you like your yolk,  

You can check the egg by removing with a slotted spoon and gently prodding to see how wobbly the egg is, the firmer the bounce back the more cooked the egg is.  Remember the poached egg will continue to cook for a minute once it is taken from the water and served.

That's it Perfect...

DHAL TARKA WITH TEN MINUTE SPELT FLAT BREADS

This is one of my favourite Sunday family Indian cooking comforting food dishes, a protein packed nutrious gorgeous comforting bowl of love, I can eat way to much of this if left alone!  This is one of those dishes that is great when just made and just as great cold the next morning straight from the fridge scouped up with flat breads, if I know there is dhal leftover in the fridge when I go to bed I will often find myself at 3 am walking to the fridge for a sneaky few spoon fulls (Sooo good) and then as soon as I wake up it is one of the first things on my mind for breakfast with a poached egg.

Prep time 10 minutes / Cooking time 40 minutes

LEVEL:  Super easy

Ingredients

(Serves 4-6)

Tarka Dhal

1 large mug of red lentils soaked

1 tbsp ghee

1 large onion finely chopped

8 cloves garlic finely chopped

1 tsp turmeric

1 tbsp garam masala

4 tbsp chopped fresh coriander

4 tbsp coriander stalks chopped optional

1 tsp sea salt

Ten Minute Flat Breads

500g whole meal spelt flour

50g olive oil

10g sea salt

320g water

Heat the ghee in a sauce pan to a medium heat and gently fry the onion and garlic for around 5 minutes, remove half from the pan and leave to one side for later.  Drain the lentils and rinse then add to the softened onions and garlic along with 3 mugs of water and the coriander stalks if using.  Bring to a low simmer and pop on a lid and leave to gently cook for around 30 minutes, when the lentils have broken down and are all pulpy cook on until you have the desired thickness you like, I like mine fairly thick where others like their dhal a little looser.  

Add the turmeric, garam masala, sea salt and stir in, taste and check for seasoning then top with the reserved pan seared onion and garlic and fresh chopped coriander leaves, that's it your good to go.

Flat Breads

Place all the ingredients in a large bowl or a mixer with a dough hook and mix together until a smooth dough has formed around 3-5 minutes.  Divide in to 8-10 balls, roll out each ball to around 6" in diameter.  To cook heat a skillet to a medium high heat, place the flat bread on the skillet and cook for around 1 minute on each side, wrap in a tea towel to keep warm while you cook the rest.  Serve family style and enjoy.

BIG GIRLS DIET CRISPY GINGER HERBY CHICKEN

A fabulous twist on the sumptuous gorgeous Japanese deep fried chicken dish Tori Kara Age, chicken marinated with soy, sake, ginger and palm sugar, fried in a fresh oregano and thyme thin light tempura style batter.  Well not to far of a twist just whats at hand in my larder, I am out of sake and soy sauce, but I do have organic soya sauce and some left over Christmas Tio Pepe sherry that will substitute the sake, I always have ginger and a block of palm sugar in stock and with the lack of fresh herbs from the garden I can just about manage a teaspoons worth of fresh thyme leaves from a desperate thyme plant and I can also turn to the dried bundles of marjoram and oregano hanging in the kitchen to give this dish a twist...Some how I feel a little apothecary coming all over me...

Prep time 10 minutes / Marinate time 1-6 hrs / Cooking time 10 minutes

This is one of the best chicken dishes you could ever eat...Marinated chicken thighs in a soy, (today for me organic soya), Tio Pepe (should be Sake) with a dash of sugar and grated ginger, then tossed in a corn and egg herb thin batter that gives a partial thin crispy yet chewy herby coating that is just divine and very moorish, so make plenty.

Ingredients

(serves 4)

The Marinade

600g approx boneless chicken thigh meat diced 1" chunks

100ml soy or soya sauce

2 tsp sugar

2" ginger grated

10ml sake or tio pepe sherry

Crispy Chicken

1 egg beaten

4 tbsp cornflour

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried red chillies

1 ltrs ground nut oil for frying

1 lime cut in half

Dipping Sauce

75ml soy or soya sauce

1 tbsp mirin

2 tsp brown rice vinegar

1 pea size of wasabi paste

1 drop sesame oil

1 small red chilli sliced

Place all the marinating ingredients except the chicken in a saucepan and bring to just a simmer until the sugar has dissolved, take off the heat and leave to cool.  Once cool add to the chicken, mix well and place in the fridge for at least on hour and if you can and even longer up to 24hrs is brilliant.

Make the dipping sauce by mixing all the ingredients together, taste and you can adjust the sweet and sour flavour with the level of mirin (sweet) and brown rice vinegar (sour) if you find the soy sauce too salty.

Place the oil in a deep skillet pan and bring up to a medium hot heat around 180 C / 360 F.  In a large bowl place the beaten egg and whisk in the cornflour to a smooth batter, add the the dried herbs and chillies, then toss the chicken into the thin batter, drop the chicken into your hot oil and fry in batches for around 3-4 minutes until golden in colour, remove from the oil and leave to drain on paper towel or on home made reusable un paper cloth towels I have made...long story...(another blog to come!)...ie use a tea towel !  Squeeze the lime halves over the rested chicken and serve...

Straight away hot and gorgeously crispy juicy and a little bit chewy fragrant chicken with that thin herb batter, along with the wasabi sesame dip.  This would equally go great chopped and tossed over some basmati rice, or stuffed in soft flour tacos, but for my family it is all about the chicken...

BIG GIRLS DIET CHICKEN TIKKA MASALA

WINNER WINNER DINNER

This is super fast, super fresh and a really good for you version with honest natural ingredients that your families health will love you back for, it feels like a naughty indulgent meal but it really is not.  Serve with fluffy rice and a fresh full fat plain yogurt.

Prep time 5 minutes / Marinating time 1hr-24hrs / Cooking time 20 minutes

I know this looks like a lot of ingredients and work BUT it really is NOT, a lot of the ingredients are in both the marinade and sauce so time halved there and the dish really does come together very fast so this with a cooking time zone in mind can be on the table within 20 minutes, minus the marinating part.

Ingredients

(serves 4)

Marinade

6 chicken breasts 1" chunks

1 green or red pepper in 1" squares

1 onion chopped 1" squares

(2 skewers per person)

3 preserved lemons crushed

2 tbsp course grated ginger

2 cloves garlic grated

1 tsp ground turmeric

1 tsp sweet paprika

1 tsp ground cumin

1/2 tsp ground coriander seeds

1 tsp garam masala

1/2 tsp ground cloves

1 red chilli finely diced

1 tbsp dried red chillies 

8 tbsp generous full fat yogurt

1 glug olive oil

1 large coffee mug rice rinsed

2 large coffee mugs water

Masala Sauce

1 tbsp coconut oil

1 large onion finely chopped

3 garlic cloves finely chopped

1 tsp ground coriander seeds

1 tsp turmeric powder

1 tsp sweet paprika

4 tbsp ground almonds toasted

2 cans organic coconut milk

2 cans whole plum tomatoes

1 flat tsp sea salt

1/2 bunch coriander leaves and stalks separately chopped

4 tbsp full fat organic yogurt

2 fresh red chillies finely sliced

First in a dry frying pan place the turmeric, paprika, cumin, coriander seeds and cloves and gentle heat for one minute, remove from the pan and place in a large bowl along with the fresh and dried chillies, yogurt, crushed lemons, garlic, ginger and chicken, mix well coating all the chicken, pop in the fridge for at least one hour to marinate, I often do this the day before one for a better flavour in the chicken as the longer you marinated the better but also it makes for a speedy supper the next day.

Meanwhile make the masala.  Place the coconut oil in a skillet or frying pan, add the onion and garlic and gently soften for around 5 minutes.  Add the coriander stalks, ground coriander seeds, turmeric, paprika and toasted ground almonds and cook for a further minute, add the tomatoes and cook out for 5 minutes then add the coconut milk and bring to a gentle simmer, take off the heat taste and season with sea salt.

Take the marinated chicken and pierce on to your wooden skewers alternatively with a square of green or red pepper and onion, repeat until you have 8 skewers.  Drizzle the skewers with a glug of olive oil.

At this point put your rice on to cook, place the rinsed rice in your saucepan along with the water, do not stir, pop on the lid and bring to a boil, reduce to a gentle simmer for 8 minutes, do not take the lid off at any point.  When the time is up just take the rice off the heat and leave untouched for a further 5 minutes while it finishes cooking and your chicken is just finishing.

Heat a griddle medium hot and place the skewers on and leave to char up slightly, cook each side for around 3-4 minutes, then take off the heat and allow to rest for 5 minutes while you bring the masala sauce back up to a simmer.

Serve the skewers on a generous bed of masala sauce with a side of rice and drizzle over a generous spoonful of yogurt, sprinkling of fresh coriander and fresh red chillies.

RED THAI PRAWN CURRY

Fresh vibrant aromatic and zingy this is a feel good curry that will leave your taste buds dancing long after you have finished eating, the wonderful fragrant flavours from the lemongrass, ginger and galangal are toned down with the rich creamy coconut and then lifted to a level of freshness with the finishing touches of the lime juice and fresh coriander, in all a brilliant Thai curry.

Prep time 10 minutes / Cooking time 10-15 minutes

Ingredients

(serves 3-4)

30 fresh shell and head on cold water prawns

1 tbsp coconut oil

1 shallot finely chopped

1 clove garlic finely chopped

1 small bunch fresh coriander chopped stalks too

2 red chillies finely chopped (optional)

2 cans organic coconut milk

1 lime juiced

(recipe to make your own below)

4 tbsp red Thai curry paste

(recipe below to make your own)

Serve with perfect basmati rice.

1 large coffee mug of basmati rice

2 large coffee mugs

Perfect Rice Method

Put your rice on to cook first.

Rinse your rice in a sieve and place in your saucepan with lid, add the 2 mugs of water, do not stir the rice, place the lid on and bring to a boil, reduce the heat to a simmer and leave to cook for 8 minutes, at this point take off the heat and leave to one side, under no circumstances take of the lid or touch the rice.  Your rice will be ready to serve in 5 minutes but can sit there as long as 10 minutes.

The Thai Curry

First take the heads and shells off the prawns and place in a saucepan with around 400ml water, bring to a simmer and reduce by half, strain off the cooked shells keeping all the juice, this is your prawn stock, keep to one side and discard the prawn shells, (I mince the shells for my dogs they love them).

De-vein the prawns by running a knife along the black line of intestinal tract you can see on the inside curve of the prawn, scrape this out and discard.

Heat your skillet to a medium hot add the coconut oil then the shallot and garlic and gently soften for a couple of minutes, next add your red Thai curry paste and the chopped coriander stalks and cook out for a further couple of minutes, when the paste is starting to catch a little add the prawn stock and stir in well, next add the prawns and half way through being cooked add the coconut milk bring to a simmer and finish cooking the prawns, squeeze in the lime juice and take off the heat, as you do not want to over cook the prawns, stir in the coriander and serve with your perfect rice.

MAKE YOUR OWN RED THAI CURRY PASTE

I cannot shout out enough how fragrant and gorgeous this is, I made a small mason jar's worth that would have kept in the fridge for a couple of weeks, had we not eaten it all within the week!

Ingredients

(makes 4 tablespoons worth)

3 tbsp whole white peppercorns

1 flat tsp cumin seeds ground

1 flat tsp coriander seeds ground

8 dried medium hot chillies

(soaked in warm water)

1/2 tsp sea salt

6 cloves garlic

1 shallot finely diced

1 tbsp finely chopped bashed lemongrass stalk

2 tbsp coriander stems finely chopped

1 tbsp minced galangal

1 kaffir lime zested

This is the fun part, you can skip this and blitz all the ingredients up in a blender, but I urge you not to, it changes the flavour of the paste and is not as fragrant.  Place all the dry ingredients in your pestle and mortar and grind to a powder then add the rest of the ingredients and pound away until you have a lovely smooth ish paste, this took my husband (I borrowed his muscles!) around 10 minutes.

Place in a air tight jar and keep in the fridge for up to 2 weeks or until needed.  Most recipes for four servings require 2-4 tablespoons of the paste according to your taste.

MAKE YOUR OWN COCONUT MILK

  

     

There is a simple effective method to opening a coconut in one hit that breaks the coconut in half, over a bowl take a bolster, not a club hammer like in my photo!  My husband hit this coconut several times and not a dent or crack did it make, a quick google and a bolster tool and hey presto successful full split all the way round in the first whack!

Take your coconut and locate the three eyes in a shape of a triangle on the end, hold the coconut with the one eye point of the triangle facing up, this is the side you are going to whack as it is the weak side of the shell, with a bolster or large (machette) style knife give one solid confidante whack holding the coconut over a bowl, a crack will appear all the way around the coconut, job done!  Pull apart and let the liquid pour off into the bowl, to remove the coconut flesh from the shell you can do this one of two ways, either slide a knife between the shell and flesh and prize off or whack the outer shell cracking and peeling off.  

Either finely grate by hand or blitz in a blender all the coconut flesh, I blended my coconut for quickness and ease.

Add twice the amount of just boiled water to the coconut and blend for around two to three minutes until you have a creamy coconut milk.

Take a bowl and place a muslin over the bowl, pour your blended coconut mix into the muslin and strain into the bowl, then gather up the muslin cloth and squeeze out all the liquid.

This is your first pressing and the top of this milk with set with the coconut cream.  Repeat the process again and you will make coconut milk again but a little thinner on consistency and flavour.  Keep the now soft coconut flesh and use in cakes, soups and stir fry's.

My geeky food science bit...

Coconuts are rich in fibre, Vitamin C, E,, B1, B5, B6,, iron, selenium, sodium, calcium, magnesium, phosphorous.  Extremely healthy MFCA and lauric acid easily digested and almost immediately broken down in your saliva and gastric juices.  This means pancreatic fat digesting enzymes are not essential which puts less strain on your liver allowing it to work more efficiently.  Anti viral, anti bacterial, protects body form infections and viruses.  Regulates thyroid function and is highly nutritious.

THAI LEMONGRASS SWEET POTATO CRAB CAKE

These are the Best Crab Cakes EVER!!!  Bursting full of fresh vibrant zingy flavours that have you going back for just another bite, then again and again!  My gorgeous son Oscar (Oscars Awesome Recipes blogspot) created this recipe and it is a firm winner dinner now in our home, served on a bed of herby coriander green salad with homemade lemon and dill mayonnaise.

Prep time 10 minutes / Cooking time 20 minutes / Total time 30 minutes

Ingredients

(makes 4-6)

300g white crab meat

1 tsp olive oil and butter

1 shallot finely diced

1 clove garlic finely diced

1/2 stalk lemongrass finely chopped

1 red chilli finely diced

1 tbsp fresh dill chopped

2 tbsp fresh coriander chopped

1 cup fresh breadcrumbs

1 beaten egg

1/2 tsp sea salt and black pepper

1/2 tsp white pepper

1 lime zested

1 lemon juiced

2 large white potatoes peel diced for mash

1 large sweet potato peeled diced for mash

1 glug olive oil

20g butter

4 portions herby coriander leafy green salad to serve

Lemon  Dill Mayonnaise

2 egg yolks

300-500ml cold pressed olive oil

1 tsp white wine vinegar

1 tsp Dijon mustard

1/2 juice lemon

1 good pinch sea salt

1 diced cornichon

1 tbsp fresh dill chopped

To Make Mayonnaise

Mayonnaise is really quick and simple to make this will on take you a couple of minutes to do by hand, in a large bowl place the egg yolks and white wine vinegar, take your whisk and the olive oil and start to add a drop at a time whisking in all the time, keep going and once you can see the emulsification change in the egg yolk you can add the oil in much larger quantities whisking all the time, stop adding oil when you have a lovely glossy thick mayonnaise.  Season with the Dijon, sea salt, dill and cornichon, stir in and taste, adjust seasoning if needed to your tastes by adding more lemon or mustard or salt etc.  Will keep for up to a week in a air tight jar in the fridge.

First ...

Bring a pan of water up to a rolling simmer, season with some salt and then add all the potatoes and boil until fork tender, drain, mash and season with a little sea salt and white pepper, leave to one side.

While the potatoes are cooking...

Heat your skillet to a medium hot heat and add the tsp of olive oil and tsp of butter then add the shallot and garlic, fry for 5 minutes just softening,  take off the heat and place in a large bowl, next add your crab meat, lemongrass, chilli, dill, coriander, breadcrumbs, lime zest, half the lemon juice, egg, salt and black pepper and combine.  

Once your mashed potatoes are ready add to the mix and combine well, you want the mixture to be fairly soft and tacky.

Form in to cakes, the size is entirely up to you, I like one large one as a serving but you could do two or three smaller crab cakes per portion.

Cooking The Crab Cakes

Heat a skillet to medium hot add the butter and olive oil and then the crab cakes, cook for approx 3-4 minutes on each side so that they are nice and hot and golden brown on each side.  That's it...

Serve on a bed of herby coriander salad with your homemade lemon and dill mayonnaise.

RED THAI CURRY PASTE

BRILLIANT RECIPE

I just love making all my families food from scratch as much as possible and this last year has been a learning journey to remove that last little bit of convenience!!!  I know how much easier it is when cooking family dinners to reach for a jar of paste but being a family that grows and raises all our own food I secretly knew I was cheating, there are a few ingredients that I do not and will not make and on a balance I am happy with that, ingredients like coconut oil or cold pressed olive oil, soy sauce, marmite and spelt or 00 Italian flour!  I leave that to the artisans, but a jar of tom yum or red Thai curry paste, tamarind pulp, tahini paste and peanut butter is something I can and should do.

I WILL NEVER GO BACK

I will never go back, this is such a fragrant paste that I cannot believe my taste buds ever allowed me to accept the jarred version now I have tried this.  I know, I know it is obvious...I was just being convenient...

Prep Time 10 minutes / Pounding Time 10 minutes

I cannot shout out enough how fragrant and gorgeous this is, I made a small mason jar's worth that would have kept in the fridge for a couple of weeks, had we not eaten it all within the week!

Ingredients

(makes 4 tablespoons worth)

3 tbsp whole white peppercorns

1 flat tsp cumin seeds ground

1 flat tsp coriander seeds ground

8 dried medium hot chillies

(soaked in warm water)

1/2 tsp sea salt

6 cloves garlic

1 shallot finely diced

1 tbsp finely chopped bashed lemongrass stalk

2 tbsp coriander stems finely chopped

1 tbsp minced galangal

1 kaffir lime zested

This is the fun part, you can skip this and blitz all the ingredients up in a blender, but I urge you not to, it changes the flavour of the paste and is not as fragrant.  Place all the dry ingredients in your pestle and mortar and grind to a powder then add the rest of the ingredients and pound away until you have a lovely smooth ish paste, this took my husband (I borrowed his muscles!) around 10 minutes.

Place in a air tight jar and keep in the fridge for up to 2 weeks or until needed.  Most recipes for four servings require 2-4 tablespoons of the paste according to your taste.

THAI PRAWN RED CURRY

Ingredients

(serves 2)

20 fresh raw cold water prawns shell on/off

1 tbsp coconut oil

1 onion finely diced

1 clove garlic finely diced

1 small bunch fresh coriander, stalks too chopped

1 can organic coconut milk

2 tbsp red Thai curry paste

Serve with cooked basmati rice

Peel the fresh water prawns and place the heads and shells in a pan, cook for a couple of minutes until all pink, add 300ml of water and simmer until reduced by half, strain through a sieve pushing all the juices out of the shells and reserve to one side as your prawn stock.

Heat your saucepan medium hot and add the coconut oil, onion and garlic and gently soften for a couple of minutes, next add the red Thai curry paste and cook out for a couple more minutes until the paste starts to stick to the bottom of the pan.

Add the prawn stock and de-glaze the pan, bring to a simmer, add the prawns and cook half way through, add the coconut milk and bring back to a simmer to finish cooking the prawns, finish with the fresh coriander and serve with some light fragrant basmati rice.