Indian Style Capsicum Stir Fry 🇮🇳

Organically grown vegetables such as these tricolour capsicums featured in this recipe might not be as large and plump as the supermarket variety but they are sweet and crunchy, perfect for a stir fry Indian style with herbs and spices.  The mustard seeds will jump around and the curry leaves splatter a bit in the hot oil, but that's what it takes for them to release their special aroma.  The rest is easy.  If you don't like any heat, skip the green chillies.  I love this as a tasty vegetarian meal with basmati rice.

Serves 2-3

INGREDIENTS

• 300g / 10½oz capsicums, mixed colours, deseeded & sli into bite size
• 260g / 9oz potatoes, peeled & diced into small cubes
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 2 sprigs curry leaves, roughly chopped
• 2 green cayenne chillies, deseeded and chopped
• ½ teaspoons ground turmeric
• sea salt, to taste
• 3 tablespoons chopped coriander leaves, for garnishing

METHOD

1. Heat oil in a large frying pan over medium heat.  Add the mustard seeds and fry for 30 seconds or until the seeds begin to pop.
2. Add curry leaves.  (There will be splattering when the leaves hit the oil so be careful.)  Let them fry for 30 seconds, then add the green chillies.  Stir fry for another 30 seconds.
3. Add the potatoes.  Spread them out and toss them around gently in the pan to cook until their edges become lightly browned, about 15 minutes.  
4. Add the capsicums and turmeric.  Sauté for 3-4 minutes until they are softened but still have a slight crunch in them.  By this time, the potatoes will also be done and crisp.
5. Season with salt, to taste.  Give it a final toss.  
6. Garnish with coriander.  Serve warm with basmati rice.

Roast Sweet Potato Slices with Basil Pesto

Not much needs to be done to make sweet potatoes taste good, and it's such a nutrient-packed root vegetable that we should be having more regularly.  Sliced in rounds and baked in a hot oven until golden, I team it up with homemade green basil pesto for a burst of fresh flavour.  Happiness on a plate.  Pesto is something I make whenever there is an abundance of fresh herbs and right now, it's basil.  Once you make your own, you'll never go back to the shop bought variety.  Serve this dish as a side for your roast dinner or stir some into pasta for a light, delicious meal.

Serves 2-3

INGREDIENTS

• 1 large sweet potato, about 800g / 1lb 12oz
• 1 tablespoon olive oil
• sea salt
• freshly ground black pepper

For the basil pesto:

• 60g / 2oz fresh basil leaves
• ¼ cup pine nuts or walnuts
• 1 clove garlic, roughly chopped
• ½ cup parmesan cheese
• ½ cup extra virgin olive oil
• 1 tablespoon lemon juice
• ½  teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

METHOD

1. Scrub the sweet potato clean with a brush and leave the skin on.  Slice into 1cm / ½" thick rounds.  Place in a bowl and add oil.  Toss to coat.
2. Spread slices in a single layer on a baking sheet.
3. Sprinkle with salt and pepper.
4. Roast in a preheated 200°C/400°F oven for 20-30 minutes or until tender and golden.  Remove to a serving platter.

For the basil pesto:

1. Toast pine nuts or walnuts in a dry frying pan over medium heat for a few minutes until lightly browned.  Remove from heat and let cool slightly.
2. Reserve a handful of basil leaves for garnishing.
3. In the bowl of a small food processor, place the remaining basil, nuts, garlic, parmesan cheese, lemon juice, salt and pepper.  Pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few more seconds until smooth, or to desired consistency.
4. Have a taste of the pesto.  Adjust seasoning.  

To serve, drizzle basil pesto on top of sweet potato slices.  Garnish with basil leaves.

*If you didn't use all the pesto for this recipe, transfer any leftover to a clean lidded jar.  Smooth over the surface and cover with a thin layer of olive oil.  Store in the fridge and use within a few days.

*See also my recipes for celery leaves pesto, rocket pesto, parsley pesto.

 

Cantonese Salted Fish & Chicken Fried Rice 🇨🇳

When I last visited my sister in San Francisco, she took me to a Cantonese restaurant in Chinatown where I was delighted to find on the menu a favourite dish going back to my childhood years in Hong Kong.  This delicious fried rice can be made easily at home but not without the infamous Chinese salted fish - a rather pungent, suspicious looking specimen to the uninitiated.  Preserved with salt and hung up to dry in the sun, it is a staple food in the southern Chinese province of Guangdong.  Used sparingly, it enhances the flavour of dishes with an almost additive savoury kick.  Think of perfectly cooked grains of rice intermingling with bits of intense saltiness, tasty chicken bites and crunchy shredded lettuce in this instance.  Packaged portions of salted fish are available from Asian grocery stores. Slice off what you need and keep the rest in the fridge in a ziplock bag for another recipe.

Serves 2

INGREDIENTS

• 380g / 13½oz cooked long grain rice, cooled to room temperature*
• 20g / ¾oz Chinese salted fish
• 180g / 6⅓oz chicken breast
• 2 teaspoons oyster sauce
• 2 teaspoons cornflour
• 2 teaspoons water
• 2 slices thumb sized fresh ginger, sliced into thin strips
• a few tablespoons of vegetable oil
• 1 egg, beaten
• 100g / 3½oz iceberg or cos lettuce, shredded
• 1-2 spring onions, chopped
• 1 teaspoon fish sauce

METHOD

1. Cut the chicken into thick strips, then across into 1cm / ½" cubes.  Place in a bowl and mix with oyster sauce, cornflour and water.
2. Cut salted fish into 5mm / ¼" thick strips, then across into pea sized pieces.
3. Heat a wok on high, then add 1 teaspoon oil.  Add the egg and scramble for 20-30 seconds until just cooked.  Remove and set aside.
4. Add another teaspoon oil to the wok.  Add the chicken and stir fry on medium high heat for 1 minute or so until just cooked and browned on the edges.  Remove and set aside.
5. Reduce heat slightly to medium high.  Add 2 teaspoons oil to the wok.  Add the ginger and salted fish and stir fry for about 1 minute until fragrant.
6. Add the rice.  Use the edge of the wok spatula to quickly break up large clumps, then toss them around for 1-2 minutes to coat each grain in oil.
7. Return the chicken and the egg to the wok.  Continue to stir fry for 1 minute to mix ingredients together.
8. Have a taste of the rice.  Season with fish sauce.  Add more or less as preferred.   
9. Toss in the lettuce and the spring onions.  Stir fry for 1 more minute until the lettuce begins to wilt.  Remove from heat.  Serve hot.

*Instructions for cooking rice by absorption method is here.

Stuffed Field Mushrooms

I can't resist getting some of these gigantic field mushrooms when I see them in the shops, with one thing in mind - stuff them (excuse the pun).   When the chunky stalk is removed from underneath the mushroom, it leaves open a good size cavity waiting to receive delicious fillings of your choosing.  Try bacon, celery, herbs, breadcrumbs and cheddar cheese.  Perfect for a special breakfast with crusty bread, a light lunch with a green salad, or a snack anytime of the day.

Makes 4 (Serves 2)

INGREDIENTS

• 4 large field mushrooms
• 100g / 3½oz bacon rashes, diced into lardons
• 1 French shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 4 tablespoons dried breadcrumbs
• 1 teaspoon dried sage or thyme
• 50g / 1¾oz grated cheddar cheese
• 1 tablespoon chopped chives, for garnishing (optional)

METHOD

1. Gently brush away any dirt from the mushrooms.  Remove the stalks from underneath and place top-side down on a baking tray.  Roughly chop up the stalks and set aside.
2. In a medium frying pan over medium low heat, fry the bacon lardons for about 2 minutes or until they start to crisp up.  Add the shallot, garlic and celery.  Continue to fry for a few minutes until the vegetables start to wilt.
3. Remove pan from the heat.  Stir in the sage/ thyme and breadcrumbs.
4. Spoon mixture into the cavities of the mushrooms.  Top with the grated cheese.  Garnish with chopped chives.
5. Baked in a preheated 200C°/ 400°F oven for 10 minutes or until the cheese has melted and turned golden.

 

Chinese Braised Beef with Daikon 🇨🇳

I'm surprised that many of my Australian friends are not familiar with daikon or Chinese radish, widely used in Asian cuisine and readily available in supermarkets nowadays.  Slow cooked with beef in an aromatic broth, the subtly spicy flavour of daikon mellows and turns into sweetness, while its delicate texture compliments that of the tender braised meat.  Beef brisket is used traditionally for its gelatinous mouthfeel.  I use gravy beef in this recipe with good results.  Served with steamed rice and some Chinese greens, it is one of the most comforting meals you can have.

Serves 6

INGREDIENTS

• 1kg / 2lb 4oz gravy beef, cut into 3cm / 1¼" cubes
• 1 daikon radish, about 500g / 1lb 2oz, sliced into chunks
• 2 tablespoons vegetable oil
• 5 slices thumb sized fresh ginger, peeled
• 3 star anise
• 3 cloves
• 3 bay leaves
• ½ cup Chinese Shaoxin wine
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 4 cups water
• 1 tablespoon cornflour mixed with 2 tablespoons water in a small dish, for a slurry (optional)
• 1-2 spring onions, finely chopped, for garnishing

METHOD

1. Place beef in a large pot and add enough water to just cover.  Bring the water to a boil over high heat and blanch for 1 minute.  Skim off any scum or foam rising to the surface of the water.  Remove from heat.  Drain and rinse the beef under cold running water.
2. In a large heavy base pot, add the oil, ginger, star anise, cloves and bay leaves.  Sauté over medium heat for 1-2 minutes or until fragrant.
3. Turn the heat to high.  Add the beef.  Toss the beef pieces around for 5 minutes until they are lightly browned around the edges.
4. Stir in the wine, light soy sauce, dark soy sauce, oyster sauce and sugar.  Bring the liquid to a boil.  Add the water.  Cover the pot and bring it to a boil once again.
5. Reduce heat to low.  Simmer, covered, for 90 minutes or until the beef is tender.  Check and stir the pot once or twice in between.  Add more water if it is getting dry.
6. Stir in the daikon.  Continue to cook gently for a further 40 minutes until the beef is fork tender and the daikon is softened.
7. (Optional) Give the cornflour mixture in the dish a quick stir, then add it into the simmering sauce.  Stir and cook for a minute or so until the sauce is thickened to the desired consistency. 
8. Garnish with spring onions just before serving.

 

Hummus

Hummus is amazing.  It's a dip, a spread and a condiment for many recipes, consumed by people in the Middle East for centuries but also a great modern party food.  At every grazing table, smorgasbord or poolside barbecue, there is bound to be a plate of it, beautifully presented with vegetable sticks, crackers and flatbread for people to dip and dunk.  To make it, you will need Tahini or sesame paste, chickpeas, lemon, garlic and olive oil.  I use tinned chickpeas for convenience, perfect if you are only making a small quantity of hummus.  (Dried  chickpeas can also be used but they take time to soak and cook until tender.)  A few minutes in the food processor transform the ingredients into a delectable creamy paste.  Make it pretty with a variety of garnishes on top.

INGREDIENTS

• 400g / 14oz tinned chickpeas
• ¼ cup Tahini
• 1 garlic clove, chopped 
• ¼ cup fresh lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to drizzle on top
• sea salt, to taste
• freshly ground black pepper, to taste

For garnishing:

• a pinch of dried red pepper flakes
• a pinch of sumac or paprika
• a few coriander leaves

METHOD

1. Drain tinned chickpeas.  Reserve liquid and 2 tablespoons of chickpeas for garnishing.
2. Place chickpeas, Tahini, garlic, lemon juice, olive oil and 2 tablespoons liquid from the tin in the bowl of a food processor.  Blitz until a smooth paste is formed.
3. Season with salt and pepper, to taste.  Add more lemon and olive oil, if like.  If the paste is too thick, add a little cold water and blend again until smooth.
4. Transfer hummus to a plate or shallow bowl.  Use the back of a spoon to spread it around and make swirls on the surface.
5. Top with reserved chickpeas.  Drizzle with more olive oil.  Sprinkle over sumac/paprika and garnish with coriander leaves.
6. Serve with vegetable sticks or flatbread.  

 

Tahini

Tahini or ground sesame is a staple ingredient in Middle Eastern and Mediterranean cooking.  It is a must have if you want to make dips like 'hummus' and 'baba ganoush'.  While most people just grab a jar from the shop, it is easy enough to make your own and I think it tastes much better.  You will need hulled sesame seeds, a high-powered blender (like a Vitamix or similar) and some olive oil to help process them into a smooth creamy paste.  Keep your homemade  tahini in a lidded jar in the fridge and it will stay fresh for a few weeks.  Tahini is a flavour enhancer that makes everything taste delicious.  Watch this space for recipes.

Makes 1 cup

INGREDIENTS

• 2 cups hulled sesame seeds
• 2 tablespoons olive oil

METHOD

1. Place sesame seeds in a medium frying pan over low heat to toast gently for a few minutes until golden brown.  (They burn easily so don't walk away.)  Stir the seeds with a spoon or shake the pan from time to time for even colouring.  Leave to cool for 10 minutes.
2. Tip the toasted sesame seeds into the bowl of a high-powered blender and grind for about 30-40 seconds.
3. Add olive oil and blend for another 30-40 seconds to a smooth paste.
4. Spoon the tahini into a lidded jar and store in the fridge up to 4 weeks.  Mix well before use each time as oil might have settled on the top during storage.

Sweetcorn & Coriander Fritters

These fabulous fritters packed with juicy corn kernels and fresh herbs are easy to make.  Great for breakfast, the picnic basket and children's lunch boxes.  Some people have an aversion to the 'soapy' taste of coriander, but chopped up and fried in a batter with spring onions, they adorn our fritters appetisingly with specks of green and add interest to their texture.  The use of half plain flour and half rice flour in this recipe makes the fritters extra crunchy.  Top them with crisp slices of prosciutto fried in the same pan, if like, or serve with a salad.

Makes 10

INGREDIENTS

• ½ cup plain flour, sifted
• ½ cup rice flour, sifted
• 1 teaspoon baking powder
• 2 eggs
• 3 corn cobs
• ½ cup spring onions, finely chopped
• 1 cup coriander leaves and stems, chopped
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 2 tablespoons olive oil
• 3-4 thin slices of prosciutto (optional) 

METHOD

1. Remove kernels from the cobs by standing the cobs up on a large tray lined with a tea towel and slice the kernels off with a serrated knife.  Roughly chop half the kernels with a knife or blitz them in a small food processor for a few seconds.  Leave the other half intact.
2. In a bowl, place flours, baking powder, eggs, sweetcorn, spring onions, coriander, salt and pepper.  Stir to combine.  Let the batter rest for 10 minutes.
3. Heat oil over medium heat in a non-stick frying pan.  In batches, drop  2 tablespoons batter for each fritter into the pan.  Fry for 1 to 2 minutes each side until golden and cooked through.  Remove from heat.
4. If using, place slices of prosciutto in the same frying pan.  Cook over low heat with the residual oil until they begin to shrivel and turn golden, about a minute.  Turn over to crisp the other side for another 30 second.  Remove from heat and place on top of the fritters.

Braised Chinese Mushrooms on a Bed of Lettuce 🇨🇳

Happy Chinese New Year of the Snake!  It's such a great time for celebrations, family reunions and sumptuous food.  I made this simple braised Chinese mushrooms dish which is typically served during the new year period, symbolising good fortune, longevity and vitality.  Nothing elaborate, but I did venture out to an Asian grocery store to purchase a special grade of dried Chinese mushrooms called 'bai hua gu' or white flower mushroom because its cap features deep, white cracks that resemble a flower.  They are thick and meaty, more expensive than ordinary shiitake mushrooms, but essential for this dish where they take centre stage, braised in a savoury sauce and presented on a bed of green blanched lettuce leaves.  I toss in some fresh shimeji mushrooms for good measure and it looks spectacular.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 70g / 2½oz dried Chinese mushrooms (bai hua gu)
• 350g / 12oz iceberg or cos lettuce
• a handful of shimeji or enoki mushrooms (optional)
• 1½ tablespoon vegetable oil
• 1 teaspoon sea salt
• 3 garlic cloves, finely chopped
• 2 thumb sized slices of fresh ginger, finely chopped 
• 1 tablespoon Chinese Shaoxin wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornflour 

METHOD

1. Place dried Chinese mushrooms in a medium bowl.  Pour in 3-4 cups of warm water and soak them for at least 30 minutes or until they are softened.  Place a plate slightly smaller than the bowl over the mushrooms so they are completely submerged.  
2. When the mushrooms are rehydrated, slice off and discard the tough stems and return the mushrooms to the water to soak for a further 15 minutes. 
3. Gently squeeze out excess water from the mushrooms with your hand and set them aside.  Reserve the soaking water.
4. Combine cornflour with 2 tablespoons of the mushroom soaking water in a small dish, for the slurry to be used later.
5. Slice off the bottom stem of the lettuce, then tear the leaves apart, keeping them in fairly large pieces.  Wash the leaves thoroughly and drain in a colander.
6. Bring a pot of water to a boil with salt.  Blanch the lettuce leaves for about 20 seconds or until they start to wilt.   Remove them promptly and refresh in a large bowl of cold water for 30 seconds to retain their crunchiness.  Drain in a colander.
7. Heat a wok over medium heat.  Add oil, then the garlic, ginger and mushrooms.   Sauté for 1 minute or until fragrant.  Pour in the wine and let it sizzle for 30 seconds.
8. Pour in 2 cups of the mushroom soaking water, leaving any sediment behind.
9. Add light soy sauce, dark soy sauce, oyster sauce and sugar.  Stir to combine and bring to a boil.  Reduce heat to low.  Cover and braise the mushrooms in the sauce for 20 minutes or until they are very tender.  Test by poking the middle of a mushroom with one end of a chopstick.  It is done when the chopstick goes all the way through.  
10. Toss in some fresh shimeji or enoki mushrooms at this point, if using.  Stir them around to heat through.
11. Give the cornflour mixture in the dish a quick stir, then add it to the sauce and let it simmer for 30 seconds or so to thicken.  (If the sauce appears to be too thick, add some hot water; if the sauce is too thin, add a little more of the slurry.)  
12. Arrange blanched lettuce leaves on a serving plate.  Transfer the mushrooms over, cap-side up, on top of the lettuce.  Pour over the sauce.  Drizzle over sesame oil.  Serve immediately.

 

Red Bean Ice Drink

A few months ago I published a recipe for sweet red adzuki bean soup, a classic Cantonese dessert served warm at Dim Sum restaurants.  Turn it into a beautiful, refreshing ice drink for a perfect respite from the summer heat which is raging in Perth at the moment.  

Serves 4

INGREDIENTS

• 1 cup cooled sweet red bean soup (see recipe here)
• 2 cups shaved ice, crushed ice or ice cubes
• 1 cup coconut milk
• vanilla ice cream

METHOD

1. Make the red bean soup (see recipe here).
2. For each serve, place ½ cup of cooled sweet red bean soup in a tall glass.
3. Add ½ cup of ice.
4. Pour in ½ cup of coconut milk.
5. Top with a scoop of vanilla ice cream. 
6. Serve immediately with a long spoon and a straw.

*The proportion of the red bean soup to ice, coconut milk and ice cream is only approximate.  Adjust it to your liking.  Smaller serves can be made in tumblers.

Iranian Chicken Stew (Ghormeh Sabzi) 🇮🇷

Ghormeh Sabzi, an Iranian herb stew, is a very special dish cooked with a generous amount of fresh parsley, coriander and spring onions (or garlic chives) as well as dried fenugreek leaves which gives it an exquisite depth of flavour.  Dried limes add a beautiful layer of tartness and muskiness to the stew and red kidney beans comforting richness.  Traditionally Ghormeh Sabzi is cooked with chunks of beef or lamb.  I use succulent bone-in, skin-on chicken thighs in this recipe which works a treat.  Dried fenugreek leaves, which has a distinctive earthy aroma and  subtle bitterness, can be sourced from Middle Eastern food shops where you can also get dried limes (or make your own).  

Serves 4

INGREDIENTS

• 1kg / 2lb 4 oz chicken thighs, bone-in and skin-on
• 1 teaspoon sea salt
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large bunch of parsley (about 100g / 3½oz), finely chopped
• 1 large bunch of coriander (about 80g / 2¾oz), finely chopped
• 1 bunch of spring onions or garlic chives (about 100g / 3½oz), finely chopped
• 20g / ¾oz dried fenugreek leaves
• 5 Persian dried limes or black limes, pierced with a paring knife*
• 2 cups chicken stock
• 400g / 14oz tinned red kidney beans, drained and rinsed

*If it is difficult to pierce the skin of hardened dried limes, you can soak them with some hot water to soften them up first.

METHOD

1. In a bowl, rub salt and turmeric evenly into the chicken pieces.  (Always wash your hands thoroughly after handling poultry.)
2. Heat oil in a large heavy base saucepan on medium high heat until hot.  Add onions and sauté for a few minutes until softened, about 3-4 minutes.  Add chicken pieces in batches, and fry until brown all over.  Remove to a plate and set aside.
3. Reduce heat to medium.  Add the chopped parsley, coriander, spring onions/garlic chives and fenugreek leaves.  Stir fry in the residual oil until the herbs darken in colour, about 5 minutes.
4. Return the chicken pieces to the pan.  Add chicken stock and dried limes.
5. Bring to the boil.  Cover and reduce heat to low.   Let it simmer for about 40 minutes or until the chicken is tender. 
6. Add the kidney beans and cook for a further 5 minutes until heated through.
7. Serve with basmati rice.