Eton Mess with Strawberry Compote 🇬🇧

It is commonly believed that Eton Mess originated at Eton College, a prestigious English boys' school where the traditional dessert was once accidentally dropped and crushed, resulting in a 'mess', but was scooped up and served to the students anyway.  The dessert, which features strawberries, meringues and cream, is rather delightful.  I make it with a homemade strawberry compote, store bought meringue 'kisses' (mini meringue biscuits) and a mixture of thick cream and Greek yoghurt.  Layer them in individual tumbler glasses and top with some fresh blueberries or raspberries.  Alternatively, just pile everything up in a large glass bowl and serve, as it's supposed to  be - a gorgeous mess!

Makes 4

INGREDIENTS

• 500g / 1lb 2oz strawberries
• 3 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 100g / 3½oz meringue 'kisses' or mini meringue biscuits
• 1 cup thick cream 
• 1 cup Greek yoghurt
• 125g / 4½oz  fresh blueberries or raspberries

METHOD

1. Hull strawberries and slice in half or quarter depending on size.
2. Make the compote by combining strawberries, sugar and lemon juice in a medium sized saucepan.  Bring to a simmer over low heat and cook for 10-15 minutes, stirring occasionally, until the strawberries soften and a sauce begins to form as the sugar dissolves.  Remove from heat and cool to room temperature.
3. In a bowl, combine cream and yoghurt. 
4. Gather 4 tumbler glasses.  Spread a layer of the cream mixture at the bottom of each glass.  Break up a few meringues and place on top, followed by a layer of the strawberry compote.  Repeat again with the cream, meringues and compote.  Garnish with blueberries / raspberries and a meringue biscuit on top.
5. Serve the dessert immediately. 

*Keep any leftover strawberry compote in an airtight container and store in the fridge up to 5 days, or in the freezer up to 3 months.  Use them as a topping for your morning cereal and pancakes, or stir into yoghurt.

 

Salmon & Noodle Bowl with Teriyaki Sauce

When you want a quick, healthy and great-tasting meal, consider salmon fillets baked in a homemade teriyaki sauce, served with noodles and vegetables in a bowl.  To make the teriyaki sauce, you'll need mirin and cooking sake, which are used extensively as seasoning ingredients for that umami flavour in Japanese dishes.  I use instant noodles in this recipe as they take little time to cook.  Broccolini is my choice of vegetable for ease of preparation.  Follow my steps and dinner for two can be on the table in 30 minutes.

Serves 2

INGREDIENTS

• 2 skinless salmon fillets
• 2 instant noodle cakes, about 140g / 5oz
• 1 bunch broccolini
• 2 teaspoons olive oil
• 2 tablespoons chopped spring onions, for garnishing
• 1 tablespoon black sesame seeds, for garnishing

For Teriyaki sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sake
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 tablespoon grated fresh ginger

METHOD

1. Preheat oven to 160°C/320°F.
2. Place sesame seeds in a medium frying pan.  Toast over low heat for 1 minute until the seeds are fragrant, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.
3. Slice 1cm / ½" off broccolini ends and discard.  Cut the rest into 3 sections.
4. Place fish in an ovenproof dish.  In a jug, make Teriyaki sauce by combining soy sauce, vinegar, mirin, sake, sugar, sesame oil, garlic and ginger.  Pour over fish.  Bake in the oven for 20 minutes or until the flesh begin to flake.
5. Meanwhile, prepare the noodles.  Bring a saucepan of water into a boil.  Add instant noodles and cook for 1-2 minutes or according to packet instructions.  Drain and retain the cooking water.  Cover noodles to keep warm. 
6. Bring the reserved cooking water back to a boil.  Pop the broccolini in and cook for 1-2 minutes until tender but still slightly crisp.  Drain and coat with a little olive oil for gloss.
7. When the fish is done, divide the noodles up into 2 bowls.  With gloved hands, pour the sauce from the ovenproof dish equally over each bowl and mix to combine with noodles.  Place fish on top of the noodles and broccolini on the side.
8. Garnish with spring onions and sesame seeds. 

Asparagus Rolls

I love spring, not only because my birthday falls on the start of the season but flowers are in full bloom here in Perth and there are plenty of asparagus!  These delicate green spears shoot up from their patch as the weather warms up, rewarding the farmer for their hard work and diligent care throughout the year.  Blanch asparagus and roll them up in buttered bread to enjoy their sweetness and crunchiness to the fullest.  For variations, make some with cream cheese and chopped dill, and others with mayonnaise, a sprinkle of lemon juice and ham slices.

Makes 8

 

  

INGREDIENTS

• 8 thick asparagus spears*
• 8 slices white sandwich bread
• butter, for spreading

*If you are using thin asparagus spears, double the amount as you'll be using two of them in each roll.

Variations:

1. cream cheese, fresh dill
2. mayonnaise, lemon wedges, ham slices 

METHOD

1. Snap off the woody ends of the asparagus (save these in a freezer bag for making stock).  Bring a saucepan of water to the boil and blanch the asparagus for 1 minute.  Drain and plunge into a large bowl of iced water to refresh.  Drain and set aside.
2. Slice off the bread crusts (save these in a freezer bag for making bread crumbs).   Spread butter on each piece of bread.
3. Place 1 asparagus spear (or 2 if they are thin) on the diagonal on each piece of bread.  Roll up tightly and press gently with your finger to seal the edge.
4. Place onto a platter.  If not serving straight away, cover with a damp tea towel so they don't dry out.  Garnish with chopped dill (optional).  Asparagus rolls are best eaten when they are freshly made, but can be stored in an airtight container for up to a day.

Variations:

1. Spread cream cheese over bread and scatter chopped dill on top before rolling the asparagus spear up with the bread.
2. Spread mayonnaise over bread and sprinkle lemon juice on top.  Roll asparagus spear in a slice of ham, then roll it up with the bread.

 

Chicken Tagine with Preserved Lemon & Olives 🇲🇦

There's no better way to celebrate a special occasion at home with family and friends than presenting a Moroccan chicken stew at the table, cooked and served in a tagine.  Lift the conical lid to a chorus of 'oohs and ahhs' as the fragrant, delectable food is revealed.   What I like about cooking in a tagine is that there's no browning of the meat.  The ingredients are layered and gently cooked in a 'chermoula' marinade of warm spices, fresh herbs and preserved lemon. Steam condenses inside the conical lid during the cooking process, falling back into the simmering food to keep it moist.  If you love North African/Middle Eastern cuisine and want to explore a fascinating array of ingredients and way of cooking,   invest in a tagine which comes in different types and sizes.  Follow manufacturer's instructions for use and care of the one you choose.  For this recipe, I use a 32 cm/ 12½" ceramic tagine which is good on the stovetop and in the oven for family size meals.  Enjoy the experience! 

Serves 4-6

INGREDIENTS

• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on or 1 whole chicken, cut up
• 1 tomato, chopped
• 1 tomato, sliced
• 1 small onion, chopped
• 1 small onion, sliced
• 2 large potatoes, cut into wedges
• 120g / 4¼oz pitted green olives
• ½ cup coriander, leaves and stems, roughly chopped
• ¼ cup water
• 1 preserved lemon

For the chermoula marinade:

• 2 garlic cloves, roughly chopped
• 2 thumb-sized pieces of fresh ginger, roughly chopped
• 1 preserved lemon
• 1 onion, roughly chopped
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• ½ teaspoon sea salt
• 2 tablespoons chopped coriander, stems and leaves
• 2 tablespoons chopped parsley
• ½ teaspoon saffron threads, soaked in 2 tablespoons water
• 2 bay leaves, torn in half
• ½ cup olive oil

METHOD

1. Slice off and discard the pulp and membranes of the preserved lemons.  Rinse under water.  Use the rind of one lemon for the chermoula and slice the rind of the other into thin strips for garnishing.
2. Make the chermoula by placing all the ingredients in the bowl of a food processor until finely chopped and thoroughly combined.  Leave for 30 minutes for flavour to develop.
3. Place chicken pieces in a container and rub all over with ½ of the chermoula.  Cover and marinate in the fridge for at least 2 hours.
4. In a bowl, combine the chopped tomatoes and onions with 2 heaped tablespoons of the chermoula, then spread into the base of the tagine.
5. Arrange chicken pieces in the tagine on top of the tomato mixture.
6. Coat potato wedges with 2 heaped tablespoons of the chermoula, then arrange them around the chicken.
7. Top with onion and tomatoes slices, then the olives.
8. Mix remaining chermoula with chopped coriander and water.  Pour over the mixture.
9. Garnish on top with preserved lemon slices.
10. Cover tagine with lid.  Put it in a cold oven and turn the heat on to 180°C/350°F.  Cook for 1 hour and 15 minutes or until the chicken is tender.  There is no need to stir during the cooking process and lift the lid only at the end to check that it is done.  Serve the tagine directly at the table, together with couscous if you like.

 

Turmeric Sticky Rice (Nasi Kunyit) 🇲🇾 🇸🇬

Sticky rice is served many different ways in Asian cuisine, both savoury and sweet. The rice has an opaque, waxy appearance and a sweet, chewy texture when cooked.  Known also as glutinous rice, it is actually gluten free.  This Malaysian-Chinese rice dish with a vibrant yellow hue is steamed with turmeric, coconut milk and pandan leaves.  Creamy rich, fragrant and inviting, it is a celebratory dish in Peranakan family feasts, which goes famously well with curries such as beef rendang.  

*For steaming the glutinous rice, I use a 25cm /10" bamboo steamer basket on top of a saucepan that matches its size and a slightly smaller (23cm /9") shallow heatproof dish that fits into the basket (see picture below).  You can also follow instructions here for other ways to set up a steaming station.

Serves 2-3

INGREDIENTS

• 1 cup sticky (glutinous) rice
• 1 tablespoon ground turmeric
• ¼ teaspoon sea salt
• a few pandan leaves*
• ½ cup coconut milk
• half a fresh lime

*Available in a packet from the freezer section of Asian grocery stores.  Thaw before use and tie them into a knot to release aroma.

METHOD

1. Place rice in a large bowl with enough cold water to completely submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear.
2. Add clean water to cover the surface of the rice in the bowl by about 2.5cm/ 1".  Stir in turmeric and salt.  Cover  with a cling wrap and soak the rice for at least 4 hours or overnight for best results.
3. When ready, drain off the water with a sieve.  The rice will be beautifully stained in yellow.  Give the rice a rinse under the cold tap.
4. Transfer the rice to a shallow heatproof plate.  Place the knotted pandan leaves on top.  Put the plate of rice in the steamer basket and cover with the basket lid.
5. Fill a large saucepan matching the size of the bamboo steamer with 5cm /2" of water.  Bring it to the boil.  Place the steamer basket on top and steam over medium high heat for 20 minutes.
6. After 20 minutes, drizzle in the coconut milk and steam for a further 10 minutes.  Check the water level in the saucepan and add more hot water if required so it doesn't boil dry.  The rice should be soft, glossy and clump together a little when done. 
7. Fluff the rice gently with a fork and sprinkle over about 1 tablespoon of lime juice. Discard the pandan leaves and serve warm. 

 

Sichuan Napa Cabbage Stir Fry 🌶 🇨🇳

Napa cabbage, also known as Chinese cabbage or 'wombok', is a versatile vegetable used in many Asian dishes for its natural sweetness and crunch.  This recipe features the cabbage on its own, stir fried Sichuan style with garlic, dried chillies, a little soy sauce and Chinese black rice vinegar. Do not substitute dried chillies with fresh ones as the result would not be the same.  Dried chillies give out a lingering warmth which is what we want here, not fresh chillies hitting you with a sharp 'pop' of heat.  Made from fermented glutinous rice, sorghum or other grains, Chinese black rice vinegar has a tangy but mellow, smoky flavour, perfect as the balancing ingredient.

Serves 4

INGREDIENTS

• 500g / 1 lb 2oz napa cabbage (about half a cabbage)
• 1 tablespoon vegetable oil
• 6 dried chillies*
• 3 garlic cloves, peeled & crushed
• 1 tablespoon Chinese black rice vinegar
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar
• 1-2 spring onions, chopped
• 1 tablespoon cornflour mixed with 1 tablespoon water in a small bowl, for the slurry

*Adjust the number of chillies to be used according to taste and tolerance of heat. 

METHOD

1. Slice off the cabbage stem and tear off the leaves.  Lay each leaf flat on the cutting board and slice into bite sized pieces with a knife slanting at a 30 degree angle.  (This is to ensure quick and even cooking.)  Small inner leaves can be left whole.  Wash leaves thoroughly and drain in a colander.
2. Cut dried chillies with a pair of scissors into sections.  Shake off most of the seeds.
3. Heat oil in a wok over medium heat until hot.  Add chillies and garlic and fry for 1 minute or until aromatic.
4. Turn the heat up to high and add all the cabbages.  (It might look a lot in the wok but they will soon cook down.)  Stir fry for 2 minutes or until cabbages begin to wilt.
5. Add the black rice vinegar, light soy sauce, dark soy sauce and sugar.  Mix to combine.  Continue to stir fry for 1 minute or until the cabbages are just cooked and still crunchy.
6. Toss in the chopped spring onions.  Give the cornflour mixture in the bowl a stir, then add to the cabbages.  Mix well and cook for 1 minute or so to thicken the sauce.  Serve immediately with steamed rice.

French Crepes with Strawberries & Cream

Strawberries are in season right now, but they are not always sweet.  This can be easily remedied by macerating them with some homemade strawberry jam, which also becomes a deliciously fragrant, syrupy topping for French crepes.  Follow this recipe to make delicately thin, buttery crepes using an ordinary nonstick frying pan or a crepe pan if you have it.  Not difficult to do and you'll get the hang of it - a bit of twirling, flipping and folding, after making a few.  (No theatrical tossing and catching involved!)   Serve crepes with the macerated strawberries and dollops of thick cream for an indulgent breakfast or brunch.  

Serves 4

INGREDIENTS

• 2 eggs
• ½ cup milk
• ½ cup water
• 2 tablespoons cooled melted butter plus extra for greasing the pan
• ¼ teaspoon sea salt
• 1 cup plain flour
• 250g / 9oz strawberries
• 2 tablespoons strawberry jam
• 1 cup thick cream, to serve

METHOD

1. To make the topping, hull strawberries and slice larger ones in half or quarter.  Place in a bowl and stir in strawberry jam.  Let them rest for 30 minutes or longer to macerate.
2. In a mixing bowl, whisk together egg, milk, water, butter and salt.  Gradually whisk in the flour until a smooth batter is formed.  (A blender can also be used for this step.)  Let the batter chill in the fridge for at least 30 minutes before using.
3. Lightly grease a 25cm /10" nonstick frying pan or crepe pan with a paper towel and place over medium heat.  When hot, pour in about ¼ cup of the batter.  Twirl the pan immediately to spread the batter into a thin film covering the base of the pan.  Cook for 1 minute or until brown patches begin to appear on the bottom.  Flip with a spatula and cook the other side for 30 seconds or so.  Fold the crepe in half and then in half again using the spatula and remove to a plate.  
4. Repeat Step 3 until the batter is used up.  (There is usually no need to grease the pan again after the first crepe.) Stack crepes on the plate as you go.
5. Serve crepes warm with strawberry topping and thick cream.

 

Nyonya Chicken in Red Spicy Sauce (Ayam Masak Merah) 🌶 🇲🇾 🇸🇬

I have been fascinated by Nyonya cuisine, more so after a trip to Singapore earlier this year where I had the opportunity to visit a Peranakan museum, walk through an iconic neighbourhood and sample their fine food.  This dish epitomises the richness and vibrancy of a fusion Malay, Chinese and European culture, very much alive in parts of south east Asia.  Ayam Masak Merah or chicken in red spicy sauce has in it the signature Nyonya spice paste, fresh aromatic herbs as well as a splash of tomato ketchup, with raw vegetables and whole green chillies tossed in as a finishing touch.  Use chicken drumsticks or bones in, skin on thighs for best flavour and presentation.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 1kg / 2lb 4oz chicken drumsticks
• 1 teaspoon ground turmeric
• 2 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 lemongrass, cut into 2-3 sections, bruised with back of knife to release flavour
• 4 makrut lime leaves
• 2 tablespoons tomato ketchup
• 2 cups water
• ¼ cup coconut milk
• 2 teaspoons tamarind paste
• 1 tomato, sliced into wedges
• ½ red onion, sliced into rings
• 3 fresh whole green chillies

For the spice paste:

• 1 large onion, roughly chopped
• 3 thick slices of ginger, peeled & roughly chopped
• 2 garlic cloves, peeled
• 6 large dried red chillies

METHOD

1. In a large bowl or container, rub chicken all over with turmeric and 1 teaspoon salt.  Cover and place in the fridge to marinate for 30 minutes.
2. Deseed the red chillies by snipping them into quarter segments with scissors over a colander with largish holes and then shake the seeds out.  Soak the chillies in 1 cup of hot water for about 15 minutes until softened.  Drain and set aside.  Reserve soaking liquid.
3. Make the spice paste by placing onion, ginger, garlic and chillies with 2 tablespoons of the soaking water in the bowl of a food processor.  Blend into a paste.
4. Heat oil in a large heavy based saucepan over medium high heat.  Brown the chicken, in batches, to give them some colour.  (There is no need to cook them fully at this point.)  Remove and set aside.
5. In the same pan with remaining oil (add more if necessary to make up 2 tablespoonfuls) over medium heat, fry the spice paste for 3 minutes, stirring frequently.  Add lemongrass and lime leaves.
6. Transfer chicken back to the pan to coat with the paste.  Stir in the tomato ketchup and the remaining teaspoon of salt.  Add 2 cups water.  Bring to a boil, then reduce heat to low.  Cover and simmer for 30 minutes or until the chicken is tender.
7. Stir in the coconut milk and tamarind.  Simmer, uncovered, for 1-2 minutes to heat through.
8. Just before serving, toss in the tomato wedges, red onion rings, and whole green chillies.