Mains
Ingredients:
12 x green prawns, peeled, deveined, tails intact
565 ml coconut milk
1 x coriander (cilantro) root, washed and scraped
1 Tbls lemongrass, finely chopped
1 tspn sambal oelek (fresh ground chilli)
1 x long red chilli, cut in half
3 x cm. piece galangal, thinly sliced
1 tbls fish sauce
4 x kaffir lime leaves, rubbed
1 tspn fresh lime juice
1/3 cup coriander leaves, to garnish
1 tbls fried shallots, for garnish
Method:
1. Place coconut milk, coriander root, lemongrass, sambal oelek, chilli, galangal, fish sauce and lime leaves in a medium saucepan on low heat. Bring to a low simmer and infuse for 4-5 minutes, gently stirring occasionally. Add prawns and simmer for a further 5-7 minutes or until prawns are cooked through.
2. Remove from heat and transfer to a serving bowl. Season with lime juice. Add more fish sauce if desired. Garnish with coriander leaves and fried shallots. Serve immediately
This dish was so delicious. I ate this in Thailand while we were on holidays.
Ingredients:
2 kg chicken wings, separated into wings and drumettes
2 x brown onions, chopped
5 x cloves garlic, crushed, peeled
2 x bay leaves
1/2 cup dark soy sauce
1/3 cup white vinegar
1/3 cup water
3 tbls brown sugar
1 tspn whole black pepper
2 x star anise
1 tbls fish sauce
1/4 cup rice bran oil
2 x spring onions, thinly sliced
Method:
1. Combine soy sauce, vinegar, water and sugar in a bowl until sugar dissolves. Set aside.
2. Heat oil in large pot. Cook chicken in two batches for 5 minutes or until browned. Transfer to a plate. Set aside. Saute onion and garlic on medium-high heat for 2-3 minutes or until soft. Add the chicken and cook, stirring for 5 minutes. Add the fish sauce, star anise, pepper, bay leaves and the soy sauce mixture. Season with salt. Stir and cover. Turn heat to low and simmer for 10-20 minutes or until the sauce is reduced by half.
3. Divide chicken adobo among bowls. Garnish with spring onion. Serve with Jasmine rice.
This is a traditional Filipino dish that I grew up with. I slightly modified my dad’s recipe and put on my own spin.
If you haven’t tried Filipino food before, this is a simple recipe that will give you an idea of the sweet and sour flavors used in the Philippines.
Ingredients:
10 cherry truss tomatoes (see note)
80ml (1/3 cup) rice bran oil
2 bunches asparagus, halved diagonally
130g button mushrooms
1 small fresh red chilli (optional), seeded, finely chopped
1/2 teaspoon sesame seeds
6 lamb cutlets, French trimmed, excess fat trimmed
Thinly sliced spring onions (shallots), to serve
Mirin glaze
60ml (1/4 cup) kecap manis
1 tablespoon mirin seasoning
1 tablespoon Soy Sauce
Method:
1. Preheat oven to 180°C. Place tomatoes on a lined baking tray. Drizzle over 1 tablespoon oil. Roast for 10 minutes or until softened slightly.
2. Meanwhile, to make the mirin glaze, place the kecap manis, mirin seasoning and soy sauce in a small saucepan over medium-high heat. Bring to the boil, stirring constantly. Reduce heat to low and simmer for 1 minute.
3. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain. Keep warm.
4. Heat 1 tablespoon of the remaining oil in a frying pan over high heat. Stir in mushrooms for 2-3 minutes or until soft. Reduce heat to low. Stir in the chilli, sesame seeds and half the mirin glaze. Stir in asparagus for 1 minute or until warmed through.
5. Heat the remaining oil in a large frying pan over medium-high heat. Season the lamb. Cook, turning, for 2-3 minutes for medium or until cooked to your liking.
6. Divide mushroom mixture and tomatoes among plates. Top with the lamb. Drizzle over remaining glaze. Top with spring onion.
This is one of my signature dishes. You can also get my recipe here: http://www.taste.com.au/recipes/31597/lamb+cutlets+asparagus+and+mushrooms+with+mirin+glaze
“This is great for the family, a dinner party or even a romantic dinner” – Sarah Lewis (Home cook of the year finalist 2012)
Ingredients: 2 x 4 racks of lamb, Frenched-trimmed For the Harissa: 1 medium red capsicum, quartered, seeded 4 dried long red chillies 3 red bird’s-eye chillies, halved, seeded 2 cloves garlic, peeled 1 tsp. caraway seeds, toasted, ground 1 tsp. cumin seeds, toasted, ground 1 tsp. sugar 3 tbs. olive oil Salt and pepper, to taste |
For the Quinoa: ½ cup quinoa 1 cup water ¼ cup fresh pomegranate seeds 1 firm ripe mango, peeled, cut into 1cm pieces ¼ red onion, diced ¼ cup coriander leaves, roughly chopped 1 tbs. fresh lemon juice |
Method:
1. To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2. Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3. Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil and ½ tsp. of salt in a food processor until smooth. Season with salt and pepper.
4. Rub lamb with harissa paste. Stand at room temperature for 30 minutes to marinate.
5. Preheat oven to 180. Place the quinoa in a sieve and rinse under cold running water. Place in a bowl and cover with water. Set aside for 20 minutes to soak. Drain.
6. Place the quinoa and 1 cup of water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 15 minutes or until tender and liquid is absorbed. Separate with a fork and set aside to cool.
7. Heat 2 tbs. oil in a non-stick frying pan over medium-high heat. Add lamb, fat-side down, and cook, turning on all sides, for 5 minutes or until browned. Transfer lamb racks to a roasting pan. Roast for 20 minutes until lamb is medium or until cooked to your liking. Rest lamb for 10 minutes.
8. Meanwhile, combine mango, pomegranate seeds and onion in a large bowl. Add quinoa and gently toss to combine. Drizzle with lemon juice. Season with salt. Lastly, toss in the coriander leaves. Place lamb on serving plates with quinoa salad. Garnish with coriander leaves.
Note: Add more chillies to make it spicier and fewer chillies to reduce.
If fresh mangoes are unavailable, substitute for frozen mangoes (thawed) or canned mangoes.
Ingredients:
1 x whole chicken (about 1.8kg)
1 Tbls sweet paprika
1 x lemon
2 x cloves garlic, peeled, crushed
2 Tbls olive oil
Method:
1. Preheat oven to 220 degrees Celsius. Wash the chicken and the cavity. Pat dry with paper towel. Squeeze half a lemon and rub all over the chicken. Squeeze the other half in the cavity. Place both lemon halves into the chicken cavity. Tie legs together with kitchen string.
2. Rub the chicken with garlic, then coat with olive oil and sprinkle all over with paprika and salt.
3. Place a wire rack over a roasting tray. Place the chicken breast-side up and cook in the oven for 15 minutes. Turn breast side down and cook for another 15 minutes. Then turn breast-side up again and lower heat to 180 degrees Celsius. Baste generously with the pan juices and cook for a further 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.
Stand covered for 10 minutes. Serve with roast vegetables. Garnish with fresh thyme.
This chicken stuffed with lemon and flavoured with paprika is enjoyable served hot or cold with a salad.