Lamb Kofta Kebabs 🇲🇦

Spring has sprung in my part of the world.  With days getting longer and weather warming up, we had an outdoor barbecue turning some lamb mince into delicious, smoky Moroccan kofta kebabs.  They can be cooked on a grill pan as well.  I use flat metal skewers as they hold the koftas in place without letting them spin while cooking, a common frustration with round skewers.  Metal also conducts heat well, reducing overall cooking time to keep the meat juicy.  If you are using bamboo skewers, pre-soak them in water so they don't burn.  Serve kofta kebabs with flatbread, salad greens and a tangy yoghurt and preserved lemon sauce.

Makes 6

INGREDIENTS

• 500g / 1 lb 2oz lamb mince
• ½ red onion, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

For the yoghurt and preserved lemon sauce: 

• 170g / 6oz Greek yoghurt
• ½ preserved lemon
• 1 clove garlic, peeled and crushed
• 3 tablespoons finely chopped flat-leaf parsley (or mint, dill, basil, coriander)
• a drizzle of olive oil
• a dash of freshly ground black pepper

METHOD

1. In a large bowl, place lamb mince with onion, parsley, coriander, cumin, paprika, cayenne pepper, salt and black pepper.  With your hands, mix ingredients together until well combined.  Cover and let the mixture rest in the fridge for 30 minutes to develop flavour.
2. Divide the mixture into 6 equal portions.  Moisten your hands with water and mould each portion into a sausage shape about 10cm / 4" long.  Insert a flat metal skewer through the centre of each kofta.  Place on a tray or platter.  Cover with plastic wrap and put in the fridge for 30 minutes to firm up.
3. Cook kebabs on a hot barbecue or in a grill pan for about 8 minutes until just cooked, turning frequently with a pair of tongs to brown evenly.  
4. Serve with yoghurt and preserved lemon sauce.

For the yoghurt and preserved lemon sauce:

1. Slice off and discard the pulp and membranes of preserved lemon pieces.  Rinse under water.  Thinly slice the rind, then cut into small pieces.
2. In a dish, mix yoghurt with preserved lemon, garlic and chopped parsley.  Drizzle over oil oil and sprinkle with black pepper.  

*To make your own preserved lemons, see here for the recipe.

 

Linguine with Fennel & Mini Tomatoes

Cooking and eating home or locally grown produces is pure joy.  Not only is it a sustainable way of living, they are so much fresher and tastier than commercially grown produces that have travelled a long distance.  With this pasta dish as pictured above, there is a fennel harvested from the local farm, olives picked and cured from my neighbour's tree, and parsley from my garden.  I use mini tomatoes instead of the bigger varieties as I find their sweetness and intense fresh flavour perfect for rustling up the pasta sauce.  (Also, there's no slicing up to do!)

Serves 2-3

INGREDIENTS

• 150g / 5¼oz dried linguine or spaghetti
• 1 fennel bulb
• 3 garlic cloves, peeled and crushed
• 1 tablespoon olive oil
• 250g / 90z mini tomatoes
• 2 tablespoons tomato paste
• ½ cup kalamata olives
• 1 tablespoon capers
• sea salt, to taste
• freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons flat-leaf parsley, chopped

METHOD

1. Bring a medium saucepan of water to boil with a good pinch of salt.  Add the linguine and cook according to package directions until they are al dente (tender but firm with a little bite).  Drain the pasta in a colander and retain ¼ cup of the cooking water.  Return pasta to the pan to keep warm.
2. Trim the fennel bulb and slice it in half lengthwise.  Place the flat side of each half on the cutting board and cut into thin wedges.  Reserve some feathery fronds.
3. In a large frying pan, add oil and sauté fennel wedges over medium heat for 5 minutes or until they begin to soften.  Add garlic and tomatoes.  Sauté for a further 5 minutes until the tomatoes begin to break down to form a sauce.
4. Stir in tomato paste and pasta water.  Bring it to a simmer.
5. Add olives and capers.  Continue to simmer for 1 minute to heat through.
6. Add the linguine and toss to combine with the sauce.  Season with salt and pepper, to taste.
7. Serve warm with Parmesan cheese sprinkled on top.  Garnish with chopped parsley and fennel fronds.

Vietnamese Caramelised Pork Chops with Nuoc Mam (Dipping Sauce) 🇻🇳

A popular Vietnamese dish, pork steaks are marinated with aromatics, then grilled on a hot plate until smoky and slightly charred, eaten with Nuoc Mam which is a punchy dipping sauce.  They can also be barbecued or pan fried as in this recipe.  Use your favourite cut of pork chops, bone-in or out, with some fat or without, but they must be thinly sliced (about 1cm / ½" thick).  I use thin pork loin chops which are rather lean and conveniently come in a packet from the supermarket.  Serve over rice or rice noodles with the dipping sauce on the side, slices of tomatoes, cucumbers, and some pickled daikon and carrots.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thin pork steaks
• 1 lemon grass
• 3 garlic cloves
• 2 purple shallots
• 2 spring onions
• 1 tablespoon fish sauce
• ½ teaspoon dark soy sauce
• 1 tablespoon palm sugar or brown sugar
• a sprinkle of freshly ground black pepper
• 2 teaspoons vegetable oil

For the Nuoc Mam:

• 1 tablespoon caster sugar
• 2 tablespoons hot water
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 garlic clove, finely chopped
• 1 red cayenne chilli, deseeded & finely chopped

METHOD

1. To make the marinade, roughly chop lemongrass, garlic, shallots and spring onions.  Place in the bowl of a small processor and blend into a rough paste.  Add fish sauce, dark soy, sugar, black pepper and give it a final blitz to combine.
2. In a lidded container, place pork steaks and coat well with the marinade.  Cover and refrigerate for 1 hour to marinate.
3. Add 2 teaspoons of oil to a large frying pan over medium-high heat until hot.  With a pair of tongs, place pork steaks onto the pan, in 2 batches, and cook until both sides are nicely caramelised, about 2 minutes per side.  (Once the first batch is cooked, wipe the pan clean by pushing a scrunched up piece of paper towel around with your pair of tongs to remove any charred bits of marinade before cooking the second batch.)
4. Serve with the Nuoc Mam dipping sauce.

For the Nuoc Mam:

1. In a small bowl, combine hot water with sugar.  Stir to dissolve sugar.
2. Add remaining ingredients and mix well.
3. Taste and adjust seasonings as required to achieve a balance of sweet, sour, salty and spicy flavours.

 

Braised Chicken Wings with Potatoes 🇨🇳

I understand some people find chicken wings bony and rather messy to eat, but the way they are slowed cooked the Chinese way in savoury braising liquid imparts deep flavour, breaks down the connective tissues, resulting in meltingly tender and gelatinous meat.  I use 'chicken nibbles', which are wings that have been cut at the joint into two pieces (the drumettes and the wingettes) with tips removed - very manageable for the cook.  (Note that wing tips add extra flavour to the dish and are great for making stock.) The potatoes are cooked until just tender to soak up the tasty gravy.  Serve it with rice and Asian greens for a homey, comforting meal. 

Serves 4

INGREDIENTS

• 650g / 1lb 7oz chicken wings
• 400g / 14oz potatoes, peeled and cut into large chunks
• 2 tablespoons vegetable oil
• 1 purple shallot, chopped
• 2-3 thumb-sized slices of ginger
• 1½ cup water
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon cornflour mixed with 1 tablespoon water in a small bowl, for a slurry
• 1-2 spring onions, chopped, for garnishing

For the marinade:

• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• 2 teaspoons Chinese Shaoxin wine
• 1 teaspoon sugar
• a sprinkle of white pepper

METHOD

1. Joint the chicken wings with a sharp knife if they have not already been separated into drumettes and wingettes.  
2. Blanch the chicken wings in a large pot of boiling water for 2-3 minutes.  Drain well.  Mix with the marinade for 20 minutes.
3. Heat oil in a wok over medium high heat until hot.  Add chicken wings and reserve the marinade.  Stir fry them in the wok for 2-3 minutes or until the skin is golden brown.  Remove to a plate and set aside.
4. In the same wok, add 1 tablespoon oil over medium heat until hot.  Add shallot and ginger.  Sauté for 1 minute or until fragrant.  Add potatoes and sauté for 2 minutes.  Pour in water.  Cover and cook for 5 minutes until they begin to soften. 
5. Add chicken wings, reserved marinade, oyster sauce and light soy sauce.  Reduce heat to low.  Cover and cook for 15-20 minutes or until the chicken wings and potatoes are cooked through.  There should be plenty of sauce.  Have a taste of it and season with a pinch of salt if necessary.
6. Give the cornflour mixture a quick stir in the bowl and add to the simmering sauce.  Stir and cook for a minute or so until the sauce is thickened to the desired consistency.
7. Garnish with chopped spring onions.  Serve hot with rice.

Garlic Butter Chicken Stir Fry

I've come to appreciate south east Asian stir fries, a little different from the Cantonese stir fries I grew up with.  They feature a balance of sweet, sour, savoury and spicy flavours with fish sauce, palm sugar, lime juice, chillies, and plenty of fresh herbs used.  Slithers of meat enter the wok without marination, with raw vegetables sometimes tossed in for texture and freshness.  This tantalising Vietnamese style chicken stir fry is seasoned with plenty of garlic and a knob of butter as well.  Enjoy with steamed rice.

Serves 2

INGREDIENTS

• 340g / 12 oz chicken breast
• 1 tablespoon vegetable oil
• 4 garlic cloves, finely chopped
• 30g / 1oz unsalted butter
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• ½ teaspoon dark soy sauce
• 1 teaspoon palm sugar or brown sugar
• 1 red cayenne chilli, deseeded and finely chopped
• a sprinkle of freshly ground black pepper
• a combination of fresh mint, coriander and basil leaves, to serve
• 1-2 tablespoons fried shallots, to serve
• lime wedges, to serve

METHOD

1. Slice chicken breast with your knife slanting against the grain into thin bite size pieces. 
2. Heat oil in a wok over medium-high heat until hot.  Add the chicken and stir fry for 2-3 minutes or until 80% cooked through. 
3. Reduce heat to medium.  Add the garlic and butter.  Mix to combine with the chicken and continue to stir fry for 1-2 minutes or until the chicken is cooked through.
4. Add the light soy sauce, fish sauce, dark soy sauce, palm sugar, chopped chilli* and black pepper.  Toss the chicken to coat in the sauce and heat through.
5. Serve chicken with a combination of fresh herbs and lime wedges on the side.  Sprinkle on top with fried shallots.

*If you like your chopped chilli raw with a spicy kick, sprinkle them on top of the chicken together with fried shallots before serving, instead of heating them up with the sauce in Step 4. 

 

Braised Red Cabbage

I love cutting open a red cabbage to reveal its intricate layers of tightly packed purple and white leaves.  While there is nothing glamorous about braised red cabbage, it is deliciously wholesome, nutrient dense, and a versatile side for rich meat dishes such as roast beef, pork or chicken.  Goes brilliantly well with banger and mash (sausages and mashed potatoes) as well.  Red wine or cider vinegar is added to the cabbages for tartness; and apple for sweetness.  Any leftover braised cabbages can be warmed up quickly in the microwave.  They are good eaten cold like a salad or pile them up on crusty bread to make an Italian bruschetta.

Serves 6

INGREDIENTS

• 1 tablespoon olive oil
• 1 small red onion, finely sliced
• half a red cabbage with core removed, thinly sliced (about 450g / 1 lb prepared weight)
• 1 red or green apple, finely sliced
• ¼ cup red wine or cider vinegar
• ½ cup vegetable stock or water
• ¼ teaspoon sea salt
• 1 cinnamon stick
• a sprinkle of freshly ground black pepper
• a knob of butter

METHOD

1. Heat oil in a large saucepan over medium heat.  Add red onions and sauté for 2 minutes until they are softened.  Add red cabbages and apples.  Toss to combine.
2. Stir in red wine / cider vinegar, vegetable stock / water, salt and cinnamon stick.  Bring it to a simmer, then cover with a lid.
3. Reduce heat to low and cook for 20-30 minutes, stirring occasionally, until the cabbage and apple are very tender and most of the liquid has been absorbed.  Have a taste of the cabbage and season with more salt if necessary.  Stir in a knob of butter.  Remove cinnamon stick and sprinkle with black pepper before serving.

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Easy Chocolate Puff Pastry

It is lovely to have friends dropping by for a cup of tea, lovelier if you can share sweet treats with them as well.  Provided that you have some puff pastry sheets in the freezer and chocolate in the pantry, they take just a few minutes to prepare and 20 minutes in the oven to bake.  For best results, use dark baking chocolate chips or block roughly chopped into pieces.  Serve warm while the pastry is crispy and the chocolate inside is a little gooey. 

Makes 6 

INGREDIENTS

• 1 x 25cm / 10" square frozen puff pastry, slightly thawed
• ½ cup (80g / 2¾oz) dark baking chocolate chips or block roughly chopped into pieces
• 1 tablespoon milk
• 1 tablespoon icing sugar

METHOD

1. Line a baking tray with baking paper.
2. Lay pastry sheet on a cutting board and slice it into 6 rectangles.
3. Scatter chocolate pieces over the pastry.
4. From the short end, roll up each rectangle, wrapping the chocolate pieces inside as you go.
5. Arrange rolled pastry on the prepared baking tray with seam on the bottom.  Brush over with milk.
6. Bake in a preheated 200°C/400°F oven for 20 minutes or until puffed up and golden.
7. Transfer to a wire rack to cool slightly, then dust with icing sugar.  Serve warm.

 

Honey Soy Chicken Tenders

Honey and soy sauce is a classic combination of flavours that goes with a variety of dishes.  I use them here to whip up a family favourite with chicken tenderloins, which are the small strips of white meat from underneath the chicken breast, often sold separately in a package from supermarkets.  Very handy as they are naturally tender and cook quickly with no trimming or cutting up required.  The sauce is infused by a few cloves of crushed garlic which deliver an intense burst of flavour after being heated in the pan.  Garlic lovers like me would eat them as well.

Serves 4

INGREDIENTS

• 4 cloves garlic, peeled and crushed
• 3 tablespoons honey
• 3 tablespoons sweet chilli sauce
• 1½ tablespoons rice vinegar
• 3 tablespoons water
• 600g / 1lb 5oz chicken tenderloins
• 3 tablespoons plain flour
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 3 tablespoons vegetable or olive oil
• 1 spring onion, finely chopped, for garnishing
• 2 teaspoons sesame seeds

METHOD

1. Toast sesame seeds in a small saucepan over low heat for a minute or so to release their flavour.  Remove from heat and set aside.
2. In a bowl, combine garlic, honey, sweet chilli sauce, rice vinegar and water.  
3. In a dish, season flour with salt, pepper.  Coat tenderloins lightly in flour and shake off any excess.
4. Heat oil in a large frying pan over medium heat until hot.  Fry the tenderloins, in 2 batches, for 2-3 minutes each side until golden and cooked through.  Remove from pan and set aside.
5. In the same pan, add the sauce mixture and stir over medium low heat for 1-2 minutes until it reduces and thickens.
6. Return tenderloins to the pan.  Move them around to coat in the sauce.
7. Garnish with spring onions and sesame seeds.  Serve warm with steamed rice and vegetables.

 

Steamed Australian Barramundi Fillets

This is how I was taught to steam fish the Chinese way with ginger, spring onions and soy sauce, and how I would do justice to some Australian barramundi fillets prized for their delicate sweet flesh. The recipe works with a whole fish too, like what my Cantonese father used to do with very fresh ones he bought from the wet market in San Francisco's Chinatown.  You'll need a 23cm /9" heatproof dish with sides about 4 cm /1½" high (similar to the metal one pictured above) to collect the juice from the fish during the steaming process.  Use a bamboo steamer slightly bigger than your heatproof dish (25cm /10" in size), which is available from Asian stores and online.  Otherwise, follow instructions here for other ways to set up a steaming station.  Serve fish with steamed rice and Asian greens.

Serves 2

INGREDIENTS

• 270g / 9½oz Australian barramundi fillets
• ¼ teaspoon sea salt
• 2 teaspoons Chinese Shaoxin wine
• 1-2 whole spring onions
• 1-2 spring onions, sliced diagonally into thin strips
• 3 thumb-sized slices fresh ginger, peeled
• 3 thumb-sized slices fresh ginger, peeled and julienned
• 2 tablespoons light soy sauce
• ½ teaspoon sugar
• 3 tablespoons vegetable oil

METHOD

1. Marinade the fish fillets with salt and wine for 10 minutes.  With a sharp knife, slash the top of the fish in several places.  (This helps the fish to cook evenly and quickly.)
2. Place whole spring onions and ginger slices in a heatproof dish.  Transfer the fish to the dish on top of the spring onion sections and ginger slices.  
3. Arrange thin strips of ginger on top of the fish.  Place the dish in the bamboo steamer and cover with the lid.
4. Fill a large saucepan matching the size of the bamboo steamer with water to a depth of about 4 cm / 1½" and bring to a boil over medium-high heat.   Once boiling, reduce the heat to a simmer.  Place bamboo steamer on top and steam for 10 minutes or until the fish is opaque and just cooked.
5. While the fish is steaming, combine soy sauce with sugar in a small bowl.  Mix to dissolve sugar.  In a small saucepan, heat oil until it is hot and shimmering.  
6. As soon as the fish is cooked, pour the soy sauce mixture over the fish and arrange spring onion strips on top, then carefully drizzle hot oil all over.  Serve fish directly from the dish.

Creamy Mushroom Risoni (Orzo)

I made this incredibly tasty one-pot meal with a mix of locally grown Swiss brown, fresh shiitake and oyster mushrooms and risoni pasta (also known as orzo) which looks like large grains of rice.  Cooked gently with vegetable stock, mushrooms and aromatics, the risoni swells up to absorb all the umami flavours and releases its lovely starch to give the dish a creamy, silky texture. 

Serves 4

INGREDIENTS

• 400g / 14oz mixed mushrooms, such as Swiss brown, fresh shiitake & oyster
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• sea salt
• freshly ground black pepper
• 200g / 7oz risoni (orzo) pasta
• 3 cups vegetable or chicken stock
• 1 cup frozen green peas, thawed in hot water and drained*
• ½ cup parmesan cheese
• 2 tablespoon unsalted butter
• 2 tablespoons of flat-leaf parsley, finely chopped

* Green peas can be substituted with 100g / 3½oz of chopped spinach.

METHOD

1. Slice Swiss brown and shiitake mushrooms.  Tear up oyster mushrooms into smaller pieces.
2. Heat oil in a heavy base, shallow casserole dish over medium heat and add onion.  Sauté for 2-3 minutes until softened.  Add garlic and sauté for 30 seconds.
3. Add mushrooms and sauté for 5-7 minutes until softened.  Season with a pinch of salt and a sprinkle of pepper.
4. Add risoni pasta.  Cook for 1 minute, stirring it through the mushroom mixture.
5. Pour in vegetable or chicken stock.  Bring to a simmer, then cook over low heat for 10 minutes, or until most of the liquid has been absorbed and the risoni is al dente  (tender but firm with a little bite).  Stir occasionally with a wooden spoon to prevent the risoni from sticking to the bottom of the pan.
6. Stir in the peas and cook for a further 1 minute to heat through.
7. Remove pan from heat.  Stir in the parmesan cheese, butter and parsley.  Serve warm.