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.



red pork curry

I love and enjoy a good, strong curry and since I had pork neck steak in my freezer, I gave a delicious shop bought red curry paste a go for this dish.
Rich in flavour with very tender cubes of meat, this a simple recipe and one I will definitely be returning to. Very, very soon.
I served couscous, natural yogurt and lots of fresh coriander as sides to the curry. Delicious alternatives are noodles, pineapple or mango salsa or sticky rice.

Fragrantly delicious, this easy one pot meal brought back fond memories of Thailand holidays.

ingredients | serves 4-6 | easy
900g pork neck, cubed
1 white onion, fine dice
1/4C white wine
4 garlic cloves, diced
2T red curry paste
2t grated ginger
1T fish sauce
1T brown sugar
1 can (400g) crushed tomato
200ml chicken/vegetable stock
zest & juice of 1 lemon
1 can coconut milk
salt to taste
good grind of black pepper
200g baby corn, halved diagonally
handful fresh coriander (cilantro), for garnish
2 spring onions, sliced diagonally, for garnish
2T olive oil, for browning meat + 2T extra
knob of butter

method
In a large pot or dutch oven, heat 2 tablespoons olive oil and brown the meat in batches until browned on all sides. Set aside.
Heat the remaining 2 tablespoons olive oil and knob of butter without wiping the pot clean.
Sauté the onion and garlic until glossy, taking care not to burn the onion. Deglaze the pot with the white wine and reduce completely while scraping the bits of the bottom of the pot.
Add the curry paste, ginger and brown sugar, stir and cook for about 2 minutes.
Add the crushed tomato, fish sauce, vegetable stock & lemon juice, stir and bring to a light boil. Carefully tip the cubed pork back into the pot, stir and bring to a simmer.
Pour half of the coconut milk into the pot, cover with a lid but leave a small gap, and gently simmer for about an hour, stirring occasionally.
Pour the remaining half of the coconut milk into the pot, add the lemon zest and baby corn and cook for a further 20 minutes, uncovered until the meat is beautifully tender.
Taste and season with salt & pepper.

Garnish with coriander and spring onion.

From my kitchen to yours, with love x



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.


smoked haddock ‘arancini’

Arancini is a very popular and favourite Italian snack, which is made of risotto & mozzarella with the addition of beef and peas. It is shaped into a ball, crumbed and deep fried.
I love haddock and had plenty of rice in my freezer so this is my version of arancini, which is fairly different to the original but I promise you, just as delicious!

These freeze really well, so pack it onto a tray, place it into the freezer for a couple of hours and then bag them in freezer friendly bags. Thaw overnight before dredging in flour, egg & crumbs and deep frying.

Serve these with a salad or sliced avocado and a dipping sauce of your choice.

ingredients | makes about 18 | a little effort
300g smoked haddock
1C milk
1/2 white onion, finely chopped
2t crushed garlic
2 1/2 C cooked long grain rice
1C grated white cheddar
1C frozen peas
bunch fresh coriander, finely chopped
bunch fresh parsley, finely chopped
handful chives, finely chopped
1t dried dill
1T fish sauce
1/2C fine breadcrumbs
2 eggs
1/2t fine salt
good grind of black pepper
1T olive oil
1T butter

to fry
2C panko crumbs
2 eggs, whisked with about 3 tablespoons milk
1/2C plain flour
cooking oil, for frying

method
In a small skillet, heat the milk and poach the haddock for about 8 minutes, turning halfway. Remove and set aside.
Heat the olive oil & butter in a small pan and sauté the onion & garlic until cooked. About 3 minutes. Add peas, stir to coat and cook for 1 more minute.
Tip the cooked rice into a large mixing bowl. Add a 1/4 cup of the poaching milk to the rice.
Add all the remaining ingredients to the rice except the frying ingredients.
Flake the cooked haddock into the rice mixture, add the onions and peas and now mix well, using your hands. The mixture must just come together to hold its shape. If you feel it is too wet, add a little more of the fine breadcrumbs.
Shape into golf size balls. Set aside.

In a deep, medium sized pot, heat enough oil to come about halfway up the rice balls.

In three separate bowls, prepare the panko crumbs, beaten egg and flour.
Roll each ball into the flour, then in the beaten egg and lastly coat with the panko crumbs. Repeat until you have coated each rice ball.

Carefully drop the rice balls in batches of about 4 into the hot oil and fry for about two minutes a side until beautifully browned and crisp.

Remove with a slotted spoon and drain on kitchen towel paper.

Serve warm.