oriental chunky vegetable & pork

I love the sweet, savoury, umami flavours that ingredients like soya, honey and fish sauce add to a dish. Stir fries are easy, flavourful and healthy and right at the top of my list of good, nutritious meals. An old Chinese method of cooking, which is a little time consuming in preparation but only takes minutes of cooking.
It always reminds me of my travels to far away countries with beautiful cultures and cuisine and hot, summer days.

A wok is the best pan for stir-frying because its curved surface distributes the heat more evenly and more food can be fried in less oil. If you don’t have a wok, a sauté pan will make a good substitute.

Serve this dish with rice or noodles and extra homemade chilli paste.

ingredients | serves 4-6 | easy
1 red onion, sliced
5 garlic cloves, sliced
3 carrots, sliced into large sticks
4 zucchini, sliced into large sticks
200g button mushrooms, halved and quartered
1 red pepper, sliced
500g pork loin steak, cubed
1/4C honey
1/2C soya
3T sweet soya
1T fish sauce
1t sesame oil
1/2t red chilli flakes (optional)
2T olive oil & extra for browning meat
2T butter
1T sesame seeds (i used white and black)
1/2C cashew nuts, chopped
1C rosa tomatoes, whole or halved
large bunch fresh coriander, half chopped, half for garnish
handful fresh parsley, finely chopped
1/2t salt
good grind of black pepper

method
In a large wok or pan, heat 2 tablespoons olive oil and brown the cubed meat all over. Set aside.
In the same pan, without wiping it clean, heat an extra 2 tablespoons olive oil and the butter and sauté the red onion for about 2 minutes. Add the vegetables and garlic, toss and cook, while stirring or tossing, for about 8 minutes.
Add the red chilli flakes, tomatoes and the meat, stir to combine and then add the soya, honey, sweet soya, fish sauce & sesame oil. Stir to coat and cook for about 5 minutes, occasionally stirring until meat is cooked through. Season with salt & pepper.
Add the sesame seeds, cashew nuts, parsley & chopped coriander and stir to combine.

Garnish with fresh coriander and serve with steamed basmati rice or noodles.




wild rice pilaf

Pilaf is a rice dish that is cooked in stock or broth, adding spices and meat or vegetables. I think quite similar to a fried rice, without the egg, obviously.
For this dish I cheated a bit and bought ready-to-eat wild rice that I added to my fried vegetables. This really saved me a lot of time that allowed me to focus on other things like dessert and a bottle of good red wine.

I used vegetables that I had in my fridge, making this a fairly ‘rule-free’ recipe. I don’t, however, suggest using root veggies here. Keep it simple with ingredients that cook fairly quickly, similar to stir fry vegetables.

A delicious side dish or light meal.

ingredients | serves 6 | easy
1/2 red onion, finely chopped
3 garlic cloves, chopped
250g cooked wild rice
2 carrots, julienne
2 zucchini, cubed
200g button mushrooms, quartered
1/3C slivered almonds, toasted
3T soy sauce
handful fresh parsley & coriander, finely chopped
1t ground cumin
1/2t ground coriander
2T olive oil
3T butter
1 spring onion, sliced (optional)

how to
In a large skillet, melt the olive oil & 1 tablespoon butter. Saute the onion & garlic until translucent. About 4 minutes. Add the ground cumin & coriander, stir and cook for 1 minute.
Add the remaining 2 tablespoons butter, zucchini & mushrooms and cook for about 6 minutes, stirring occasionally. Add the rice and julienne carrots, stir and cook for 5 minutes.
Add the soy sauce and almonds and cook for a further 3 minutes while stirring.
Stir the parsley & coriander through the rice mixture.

Garnish with sliced spring onion or coriander leaves.



prawns & linguine with tomatoes & vodka

I am all for good food and even more so when it doesn’t take hours to prepare and only needs a few ingredients. This is a simple recipe using cooked, shelled prawns. My choice of pasta was linguine but really, any noodle kind of pasta will work well here.
This is a great meal for either lunch or dinner and since I think it is so aesthetically pleasing, this is most definitely a meal that I will serve to a crowd.
Full marks on taste and looks! Serve with a rocket & avocado salad and extra lemon wedges.

I forgot to add half a cup of frozen peas. Should you remember, this will add a lovely element to an already delicious dish.

ingredients | serves 4-6 | easy
300g cooked, shelled prawns, halved
1/2 red onion, diced
3 garlic cloves, diced
zest and juice of 1 lemon
1/2t red pepper flakes
1 can crushed tomato
1/4C vodka
1/2t dried dill
2T tomato paste
1T brown sugar
1 fish stock
1/2C cream, full fat
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
bunch fresh dill, finely chopped
salt to taste
good grind of black pepper
parmesan to serve
300-400g linguine, cooked accordingly
2T olive oil
2T butter

how to
Heat the olive oil & butter in a large skillet and saute the onion & garlic until translucent and aromatic.
Pour the vodka into the skillet and cook until the alcohol has evaporated. About 2 minutes.
Add the tomato paste, brown sugar and dried dill, red pepper flakes, stir and cook for about 3 minutes.
Pour the stock, lemon juice & crushed tomato into the pan and cook until slightly thickened.
Add the cooked prawns & cream and stir to coat. Simmer for about 5 minutes. Taste and season with salt & pepper.
Tip the cooked pasta into the sauce, toss to coat and cook for a few minutes until warmed through.
Add the lemon zest and fresh herbs and toss.
Garnish with finely grated parmesan.



spicy roasted mackerel

A dish that is just absolutely delicious, boasting amazing flavour and taste! A healthy meal that is really as easy to make as it is to eat. A great recipe for busy days and the perfect dish when catering for a crowd on a beautiful sunny day. Great, healthy eating simply cannot get easier than this!
Mackerel is an oily fish and a rich source of Omega-3 fatty acids, which improve endurance, aid recovery and help to maintain healthy, beautiful skin.
Serve these delicious mackerel fillets with salad, buttery green vegetables, crushed potato or couscous and a creamy vinaigrette.

Adapt the recipe to serve more.

ingredients | serves 2 | easy
4-6 mackerel fillets
2t paprika
1t cumin seeds
1/2t cayenne pepper
1t turmeric powder
3 garlic cloves
1t coriander seeds
1 small red chilli (optional)
1/4C olive oil
bunch fresh parsley
salt
black pepper

method
Preheat the oven to 200C/180 with fan.
In a pestle & mortar or electric blender, combine all of the spices, garlic, parsley & olive oil. Blend to a chunky, spreadable paste.
Lie the mackerel fillets skin side down on a clean work surface and spread the spicy mixture over the flesh.
Line a sheet pan with parchment paper and lie the fillets flesh side down onto the paper.
Season the skin with salt & a good grind of black pepper.
Roast for 8-10 minutes until the skin is beautifully crispy and the fish is cooked through.

Serve warm drizzled with a sauce / vinaigrette of your choice.


crispy lemon chicken

Utterly delicious and so simple to prepare, my CRISPY LEMON CHICKEN is the perfect meal, for any day or occasion.
With a few simple ingredients and only a few minutes of prep time, you can have a delicious meal on the table in less than an hour. And since this meal is another great one pan wonder, you hardly have any clean up to do.
For extra flavour, marinade the meat for at least 30 minutes or overnight in a little oil, lemon juice, herbs and chicken rub.

Serve this beautiful, fragrant dish with couscous or baby potatoes and a side of vegetables or salad and extra lemon wedges.

ingredients | serves 4-6 | easy
8 chicken pieces (i used thighs and drumsticks)
2T olive oil
2T butter
3 garlic cloves, sliced
1 medium white onion, diced
1/4C fresh lemon juice
zest of 1 lemon
1C chicken stock
1/2C dry white wine
2t dried oregano
handful fresh thyme, leaves only
handful fresh parsley, roughly chopped
salt to taste
good grind of black pepper
fresh coriander, to garnish

method
Preheat the oven to 200C.
Rub the chicken pieces with olive oil and season with salt & pepper. Heat a large, ovenproof skillet, and brown the chicken pieces, skin side down, for about 6 minutes. Turn and brown for a further 3 minutes.
Remove and set aside.
In the same skillet, without wiping it clean, heat a tablespoon of olive oil and butter and sauté the onion until glossy. Add the garlic and cook for about 3 minutes.
Deglaze the pan with the white wine, scraping the bits off the bottom. Reduce by half. Add the oregano, lemon zest & thyme and cook for one minute.
Pour the chicken stock and lemon juice into the skillet, bring to a simmer, season with salt & pepper and place the chicken pieces back into the pan.
Carefully transfer the skillet to the hot oven and bake for about 35-40 minutes, until the chicken pieces are cooked and the sauce have thickened slightly.
Remove the skillet from the oven and add the chopped parsley.

Garnish with fresh coriander and lemon slices or wedges.