Chilli Con Carne Two Ways 🇺🇸

Chilli Con Carne, originally an American Tex-Mex dish, literally means 'chilli peppers with meat' in Spanish.  I was first introduced to it at boarding school in a small town called Pennington in New Jersey, where boys and girls dress up formally for dinner and boys stand around the table until grace is said before they are seated.  Those were the days.  This easy family recipe is made with beef mince, ordinary pantry staples and chilli powder - more if you like it spicy, less if you don't.  A tablespoon of cocoa powder adds depth of flavour to the dish.  There are two serving suggestions with trimmings that take the dish from ordinary to superb: Chilli Con Carne Rice Bowl and Chilli Con Carne Nachos.  Read on.  

Serves 4-6

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g / 1lb 2oz beef mince
• 2 tablespoons tomato paste
• 1 teaspoon chilli powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon cocoa powder
• ½ teaspoon sea salt
• 400g / 14oz tinned chopped tomatoes
• 1 cup beef stock
• 400g / 14oz tinned red kidney beans, rinsed and drained

METHOD

1. Heat oil in a large frying pan over medium-high heat.  Add the onion and stir fry for 2-3 minutes, until soft.  Add the garlic and cook for another minute.
2. Increase the heat to high and add the beef mince.  Use a spatula to break up any lumps and cook, stirring, for 4-5 minutes, until well browned.
3. Reduce the heat to medium.  Stir in the tomato paste, chilli powder, paprika, cumin, oregano, cocoa powder and salt.
4. Add the tomatoes and beef stock.  Stir to combine and bring it to the boil, then simmer on low heat with the lid on for 10-15 minutes, or until the sauce has thickened.
5. Add the kidney beans and simmer, uncovered, for 5 minutes or until heated through.  Have a taste and adjust seasoning if required.
6. Replace the lid, turn off the heat and leave Chilli Con Carne to stand for 10 minutes before serving to allow the flavours to develop. 

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Chilli Con Carne Rice Bowl

INGREDIENTS

• Chilli Con Carne from recipe above
• 4 cups steamed rice, white or brown
• 1 large avocado, pitted, peeled and thinly sliced
• ½ red onion, thinly sliced into rings
• a few coriander sprigs
• 1 cup sour cream
• a handful of tortilla strips 

METHOD

Spoon a portion of Chilli Con Carne over each bowl of rice.  Arrange avocado slices, red onion, tortilla strips and sour cream on top.  Garnish with coriander.

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Chilli Con Carne Nachos

INGREDIENTS

• Chilli Con Carne from recipe above
• 230g / 8oz tortilla strips 
• 80g / 2¾oz grated cheddar cheese
• 2 avocados, pitted, peeled and sliced into cubes 
• 250g / 9 oz tomatoes, roughly chopped
• 2 spring onions, finely chopped
• ½ cup roughly chopped coriander
• sea salt and freshly ground pepper, to taste
• 1 cup sour cream
• 2 limes, cut into wedges

METHOD

1. Line 1 large or smaller baking pans for individual portions with baking paper.
2. Arrange tortilla strips in the prepared pan(s).  Spoon the Chilli Con Carne over the tortilla strips.  Sprinkle with cheese.  Bake in a preheated 200°C/400°F oven for 10 minutes or until the cheese melts.
3. Meanwhile, combine avocado, tomatoes, spring onion, and coriander in a bowl.  Season with salt and pepper to taste.  Sprinkle over some lime juice. 
4. Top nachos with the avocado mixture.  Serve immediately with sour cream and lime wedges.

Beijing Meat Sauce with 'Knife-Cut' Noodles (Zhajiangmian) 🇨🇳

For me, this Beijing classic is bowl food at its best, remarkable in its simplicity and flavour. Pork mince is stir fried in aromatics and hot oil, then cooked with sweet bean paste or 'tian main jiang' and chicken stock until it has reduced and thickened.  The delicious meat sauce is then stirred into a bowl of noodles together with thinly sliced cucumbers, shredded carrots and spring onions.  There are many savoury Chinese sauces and pastes made from fermented soybeans and sweet bean paste is one of them (which can be found in jars or packages from Asian grocery stores). The hero of the dish, however, is the noodles.  I use dried 'knife-cut' noodles which look like white ribbons when cooked and have a lovely mouthfeel.  Other types of thick wheat noodles, dried or fresh, that hold up to the chunky texture of the sauce also work.  

Serves 4

 

INGREDIENTS

• 2 Lebanese cucumbers
• 2 spring onions
• 1 medium-size carrot
• 2 tablespoons vegetable oil
• 200g / 7oz dried or 500g / 1lb 2oz fresh thick wheat noodles
• 2 garlic cloves, roughly chopped
• 1 teaspoon finely chopped ginger
• 300g / 10½oz pork mince
• ½ cup sweet bean paste (tian mian jiang)
• 1 cup chicken stock

METHOD

1. Slice the cucumbers lengthwise in half.  Scoop out the seeds with a spoon, then slice thinly into matchsticks.  Finely shred the carrot.
2. Slice spring onions diagonally into thin strips.  Separate white and green parts.
3. Cook the noodles according to the manufacturer's instructions.  Drain and divide between the bowls.
4. Heat a wok over high and add the oil.  When hot, add the garlic, ginger and white part of the spring onions.  Stir fry for 1 minute or until fragrant. 
5. Add the pork mince, breaking up the meat with the spatula and cook until lightly brown.  Stir in the sweet bean paste and cook for a minute.  Add the chicken stock and stir to combine.
6. Reduce heat to low and simmer for 5 minutes or until the sauce has thickened.
7. Top the noodles with a portion of the meat sauce, cucumbers, carrot and green spring onions.
8. Serve each bowl with a pair of chopsticks to be used for mixing up the noodles with the meat sauce and vegetables prior to eating. 

Apple Puff Pastry Pie

 

Apple season is upon us and there's no better time to make this easy puff pastry pie to enjoy on a perfect sunny autumn day, and we've been having lots of them in Perth, probably too many without a drop of rain.  Too dry, and unusually warm for the middle of May going into winter.  Anyway, put aside the worries of climate change and get started by slicing up some Granny Smith or cooking apples.  Stew them in butter, brown sugar and cinnamon, then arrange slices in a tight row between two rectangular pieces of (shop bought) pastry sheet.  Seal and send the parcel into a hot oven until puffed up and golden brown.  

Makes 2 pies

INGREDIENTS

• 4 large Granny Smith or cooking apples
• 100g / 3½oz unsalted butter
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 2 x 25cm / 10" square frozen puff pastry sheets, slightly thawed
• 1 egg, lightly beaten

METHOD

1. Peel and core apples.  Cut into 1cm / ⅓" slices.
2. In a large pan, melt butter over medium heat. Add sliced apples and cook, stirring occasionally, for about 5 minutes or until slightly softened.
3. Reduce heat to low and stir in brown sugar and cinnamon.  Continue to cook and stir for about 3 minutes or until the apples are caramelised.  Set aside to cool.
4. Line work surface with a piece of baking paper slightly larger than the size of a pastry sheet.  Lay the pastry sheet on top and cut it in half to make 2 rectangular pieces.
5. Arrange apple slices in a tight row lengthwise down the middle of one rectangular piece, leaving a 2cm / ¾" border on all sides.  Drizzle 1-2 tablespoons of syrup from the stewed apples over the top of the slices.
6. Brush the edges of the pastry with the beaten egg.
7. Cover the pastry with the other rectangular piece.  Press down on the edges with your fingers to seal.  Crimp borders with the back of a fork. 
8. Cut 6 (3cm / 1¼") slits down the centre of the pastry to create vents.
9. Brush the pastry over generously with beaten egg.
10. Repeat Step 4-9 with the remaining pastry sheet and apple slices.
11. Transfer pastries to a large oven tray with the baking paper underneath.  Bake in a preheated 200°C/400°F oven for about 15-17 minutes or until the pies are golden brown.

  

Deep Fried Honey Prawns

 

I don't deep fry anything due to my aversion to splattering hot oil and messy cleanups, but make an exception here for the big Australian black tiger prawns.  Greyish blue in colour with distinctive dark stripes, they turn scarlet red when cooked.  Battered and fried, these prawns become delectable morsels with meaty texture and bold flavour.  Dust them with cornflour or potato flour before coating them in a flour batter made with ice-cold water, which is important for a crispy finish.  For best results, fry them in batches in a wok to avoid overcrowding and lowering the required temperature.  (You'll find the carbon steel wok most responsive to temperature control and its flare sides perfect for catching mess.)  To serve, drizzle over a honey sauce like what they do in Chinese restaurants.  Lovely with steamed rice.  If you haven't got black tiger prawns, do not despair as any large, good quality prawns would work.

Serves 3

INGREDIENTS

• 15 large raw prawns
• 1 tablespoon Chinese Shaoxin wine
• ¼ teaspoon sea salt
• ¼ teaspoon white pepper
• 1 cup vegetable oil
• 25g / 1oz cornflour or potato flour, for dusting the prawns
• 2 tablespoons spring onion, finely chopped, for garnishing

For the batter:

• 80g / 2¾oz plain flour
• ½ teaspoon baking powder
• 40g / 1½oz cornflour or potato flour
• ½ teaspoon sea salt
• ½ cup ice-cold water

For the honey sauce:

• 2 tablespoons light soy sauce
• 2 tablespoons honey
• 2 teaspoons rice vinegar

METHOD

1. Shell and devein prawns, leaving tails intact.  Marinade prawns with wine, salt and pepper for 10-15 minutes.
2. Make the honey sauce by combining soy sauce, honey & rice vinegar in a small saucepan.  Heat on low for 1 minute or so, stirring, until well combined.  Set aside to cool.
3. Place cornflour or potato flour in a small bowl, for dusting.
4. In a medium-size bowl, combine flour, cornflour and salt.  Add the ice-cold water a little at a time and whisk until you have a smooth batter.  Rest the batter in the fridge for 20 minutes.
5. Heat oil in a wok on medium-high until hot.  To test if the oil is hot enough for deep drying, place the end of a wooden chopstick into the oil.  If bubbles begin to form around the chopstick, the oil is ready for action.
6. Deep fry the prawns in 3 batches (5 at a time).  Holding the tail of the prawn with a pair of tongs or your fingertips, dip it into the cornflour to dust, then dip it into the batter to coat.  Shake off any excess batter.   Carefully drop the battered prawn into hot oil and fry for 1-2 minutes, turning once or twice, until golden brown.  Reduce the heat slightly if the oil is bubbling up too furiously.  Retrieve the cooked prawns carefully from the hot oil with tongs or a strainer ladle and transfer to a serving platter.  
7. Drizzle honey sauce over the prawns.  Garnish with spring onions.  Serve immediately with steamed rice and vegetables.

Notes:  

• Coating food with potato flour tends to give them a golden and crispy outer layer during the frying process.  If you don't have potato flour, cornflour is also good.
• Before you fry, align the bowls containing the prawns, cornflour, batter, the wok and the serving platter in a production line for ease of operation.
• Prawn heads and shells can be saved and kept in the freezer for making stock another time.
• Strain the leftover oil, once cooled, into a lidded jar and store in a cool, dark place up to a few days.  I reuse it for stir fry dishes.

Beef Rendang 🌶 🇲🇾

 

 

Beef rendang is a popular southeast Asian dish, believed to originate in West Sumatra, Indonesian.  Slow cooked in a multitude of spices, herbs, coconut milk and toasted desiccated coconut until the meat is meltingly tender, it is rich in taste and tantalisingly aromatic.  Not so saucy to be called a 'curry', perhaps.  Once eaten, never forgotten.  Take a shortcut by using a good quality ready made Rendang paste (I use the Ayam brand which comes in a jar), then liven it up with stalks of lemon grass, cinnamon sticks, star anises, cardamom pods, cloves, 'makrut' lime leaves, tamarind and palm sugar.  Let them all party together in the pot.  Serve beef rendang with steamed rice and cucumber slices on the side.

Serves 6

INGREDIENTS

• ⅓ cup desiccated coconut
• 800g / 1lb 12oz chuck steak or gravy beef, cut into 3cm / 1¼" cubes
• 185g / 6½oz rendang paste
• 1 tablespoon vegetable oil
• 2 stalks lemon grass, cut into 10cm / 4" sections, smashed to release flavour
• 2 cinnamon sticks
• 3 star anise
• 4 cloves
• 4 green cardamom pods
• 4 makrut lime leaves
• 400ml / 13.5 fl oz tinned coconut milk
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar
• ¾ cup water
• sea salt, to taste

METHOD

1. In a medium size pan, toast desiccated coconut over low heat for a minute or so until golden brown.  Remove from heat and set aside in a dish.
2. Prepare the lime leaves by cutting away the tough centre veins.  Roll the two halves together into a tiny scroll, then slice them up thinly into shreds.
3. In a large heavy based pan, heat oil on medium high and add the rendang paste.  Stir and cook for a few minutes until fragrant and the oil begins to separate from the paste.
4. Add the beef, lemongrass, cinnamon, star anise, cloves and cardamom.  Toss until the beef is coated with the paste, about 2 minutes.
5. Add the coconut milk, tamarind paste, water, desiccated coconut, lime leaves, and palm sugar, stirring to combine.
6. Reduce the heat to low.  Cover, and simmer for 1 to 1½ hours or until the meat is very tender and the gravy has almost dried up.  Give it a stir occasionally to prevent the beef from sticking to the pan during the cooking period.
7. Season with salt, to taste.  Serve with steamed rice. 

  

Chocolate Olive Oil Cake (Gluten Free)

For those who are intolerant to wheat or dairy, this lusciously dark, velvety chocolate olive oil cake is for you.  Made with almond meal instead of flour and no butter, it is dense but not heavy.    Olive oil, full of beneficial fatty acids and powerful antioxidants, is good for baking as well as cooking.  Last week, I participated in a local olive oil pick 'n' press event which hauled in a total of 1.5 tonnes of olives just from trees in the neighbourhood.  They were transported to York, about an hour's drive from Perth, and pressed into beautiful extra virgin olive oil for consumption. If you think chocolate and olive oil is a curious mix,  they actually work deliciously well together and the cake stays moist for days.  Serve it warm like a pudding with ice cream or enjoy it as is. 

Serves 8-10

INGREDIENTS

• 50g / 1¾oz good quality, unsweetened cocoa powder
• ½ cup (125ml / 4.2fl oz ) boiling water
• 2 teaspoons vanilla bean paste or extract
• 1½ cup (150g / 5½oz) almond meal
• ½ teaspoon bicarbonate of soda
• a pinch of salt
• 1 cup (200g / 7oz) caster sugar
• 3 large eggs
• ⅔ cup (150ml / 5fl oz) olive oil 
• 1 teaspoon icing sugar, for dusting

METHOD

1. Line a 22cm / 9" round springform or loose base cake pan with baking paper.
2. Sift cocoa powder into a bowl and whisk in boiling water until you have a smooth paste.  Stir in vanilla and set aside to cool. 
3. In another bowl, combine almond meal, bicarbonate of soda and salt.
4. Put sugar, olive oil and eggs into bowl of a freestanding electric mixer or a large mixing bowl with whisk arrangement.  Beat the mixture vigorously for about 3 minutes until thickened and creamy.  Add the cocoa mixture.  Beat again a little until just combined.
5. Add the almond meal mixture.  Stir until well combined with a spatula.
6. Pour the batter into the prepared cake pan.  
7. Bake in a preheated 160°C/320°F oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out fairly clean.
8. Let the cake cool in the pan for 10 minutes.  Ease the cake out of the pan and dust with icing sugar.  Serve it warm or leave to cool completely on a rack.  

Bruschetta with Cherry Tomatoes & Avocado Mash 🇮🇹

Good food is about quality produce, and very much so in the best of Italian cuisine.  Take the bruschetta, for example.  How do you make them without good artisan bread, plump firm cloves of garlic, vine ripened tomatoes, freshly picked basil leaves and extra virgin olive oil?  It's a taste sensation created by simple honest ingredients.  I use slices of thick sourdough bread grilled in a hot pan with creamy mashed avocado and sweet cherry tomatoes piled on top.  You can add other things to your liking - olives, prosciutto, ricotta, parmesan - to name a few, as well as a variety of herbs.  A versatile antipasto (starter), snack, and a meal in itself if you have a few of these!

Serves 4

INGREDIENTS

• 300g / 10½oz cherry tomatoes, roughly chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped basil leaves
• ¼ cup extra virgin olive oil
• ½ teaspoon balsamic vinegar
• sea salt
• freshly ground black pepper
• 4 thick slices of sourdough bread
• 1 large garlic clove, peeled and halved
• 1 large avocado
• 1 teaspoon lemon juice

METHOD

1. Place tomatoes, red onion and basil in a medium size bowl.  Add 1 tablespoon olive oil. Season with salt and pepper to taste.  Toss to mix ingredients gently.  Set aside for 15 minutes for flavour to develop.
2. Slice the avocado in half lengthwise and remove the pit.  Scoop out the flesh and place in a bowl.  Mash the flesh with a fork.  Sprinkle over lemon juice.  Season with salt and pepper to taste.  
3. Heat a grill pan on medium-high.  Brush both sides of bread with olive oil.  Grill for 2-3 minutes each side or until golden.
4. Transfer toasted bread to a serving platter.   Rub the cut side of the garlic over one side of the bread.
5. Spread an amount of mashed avocado over each slice of bread.  Top with the tomato mixture and drizzle over remaining olive oil.
6. Serve the bruschetta immediately, to be eaten by hand.

Note: Other sturdy Italian bread such as pane di casa or ciabatta also works.  Stale bread is good.  Roma tomatoes can be used instead of cherry tomatoes.   

Almond Jelly Two Ways

Almond jelly is an Asian sweet treat going back to my childhood days.  A blast from the past, but it is a refreshing, easy to make, sure to impress dessert for all occasions.  The most popular version is made with milk, sugar, gelatine powder and almond extract.  When the jelly is set,  it is cut into wobbly cubes and served in mini dessert bowls with syrupy tinned fruits such as lychees and mandarin segments.  My deluxe, non-dairy version is made with almond milk set in individual glasses, dressed with a ginger and palm sugar syrup, then topped with fresh pitted longans.  Try them both ways.  You will be delighted.

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Almond Jelly with Tinned Fruits

Serves 6

INGREDIENTS

• 1L / 34 fl oz milk
• 18g / ⅝oz gelatine powder
• ½ cup caster sugar
• 2 teaspoons almond extract
• 500g / 1lb 2oz tinned whole pitted lychees or mandarin segments in syrup

METHOD

1. In a measuring jug, sprinkle the gelatine powder over 250ml / 8½ fl oz of the milk.  Stir and leave to bloom for 5 minutes.
2. In a medium saucepan, gently heat the remaining milk, caster sugar and almond extract until the sugar is dissolved, stirring occasionally.  
3. Whisk in the gelatine mixture until well blended.
4. Allow to cool to room temperature, then strain the mixture into a rectangular pan or glass container.  Chill in the fridge for 3-4 hours until well set.
5. Run a knife around the edge of the jelly to loosen, then cut it into cubes.  Ease the cubes out (I use a plastic bowl scraper) and divide them up between 6 dessert bowls.  Top each bowl with tinned fruits and a few tablespoons of the syrup. 

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Almond Jelly with Ginger & Palm Sugar Syrup

Regular milk can be used instead of almond milk, if you prefer.   Palm sugar adds a nice caramel-like taste to the syrup.  I use the granulated type for convenience instead of the solidified cakes which need to be grated.  Fresh longans or 'Eye of the Dragon Fruit', if you can get them when they are in season, add an exotic touch and another layer of deliciousness to the dessert.

Serves 6

INGREDIENTS

• 1L / 34 fl oz almond milk
• 18g / ⅝oz gelatine powder
• ½ cup caster sugar
• 2 teaspoons almond extract
• 24 fresh peeled and pitted longans 

For ginger & palm sugar syrup:

• 1 cup water
• ¼ cup sugar
• ½ cup palm sugar
• 5 thick slices of ginger, peeled

METHOD

1. In a measuring jug, sprinkle the gelatine powder over 250ml / 8½ fl oz of the milk.  Stir and leave to bloom for 5 minutes.
2. In a medium saucepan, gently heat the remaining milk, caster sugar and almond extract until the sugar is dissolved, stirring occasionally.  
3. Whisk in the gelatine mixture until well blended.
4. Allow to cool to room temperature, then strain the mixture into 6 glasses and chill in the fridge for 3-4 hours until well set.
5. Meanwhile, make the syrup by combining water with sugar, palm sugar and ginger in a small saucepan.  Bring to a simmer and stir until the sugar is dissolve.  Continue to cook and stir over medium heat until reduced to ½ cup.
6. Allow to cool to room temperature, strain and refrigerate.
7. To serve, spoon 1-2 tablespoons of the syrup over each glass of jelly.  Top with longans.

 

Poached Salmon in Orange Sauce

 

My husband who grew up in Scotland told me how he used to catch a salmon from the river by reaching beneath the surface of the water to 'tickle' or gently rub the fish's underbelly until it goes into a trance.  Once immobilised, the fish is grabbed and thrown onto the bank.  A fascinating tale but here in Australia, we have to settle for the farmed variety from Tasmania.  This is one of my go to recipes for the sought after fish.  Salmon fillets are gently poached in a citrusy sauce made up of fresh orange juice, lemon juice, stock and white wine.  The sauce is then reduced and thickened with a dollop of butter before being drizzled over the poached fish.  Garnish with dried dill and thin slices of orange.   Simple and elegant.  I like to serve them with mashed sweet potato and steamed greens - all super food for a nutritious meal.

Serves 4

INGREDIENTS

• 4 skinless salmon fillets
• 1 cup freshly squeezed orange juice
• 1 tablespoon lemon juice
• 1 cup chicken or fish stock
• ½ cup white wine
• 55g / 2oz (4 tablespoons) butter
• 1 teaspoon grated orange rind
• sea salt
• freshly ground black pepper 
• 2 thin slices of orange, halved, for garnishing
• 1 teaspoon dried dill, for garnishing

METHOD

1. Season the salmon fillets lightly with salt and pepper on both sides.
2. In a skillet or frying pan with tall sides, combine orange juice, lemon juice, stock and wine.
3. Place the salmon fillets into the poaching liquid.  Bring it to a simmer.  Poach the fillets in the simmering liquid for 3 minutes, then turn them over to the other side to poach for another 3 minutes or so.  Fish is ready when it firms up and flakes easily with a fork.
4. Gently remove the fillets from the pan without breaking them up and to a warm plate.  Cover to keep warm.
5. Reduce the poaching liquid in the pan over medium heat to about 1 cup.  Strain and return to the pan.  Add orange rind.  Whisk in butter over low heat until it melts and forms a smooth sauce.
6. Serve fillets with the orange sauce.  Garnish with dill and orange slices.

 

Anzac Biscuits 🇦🇺

It is fitting to make Anzac biscuits to commemorate Anzac Day today, being the anniversary of the Australian and New Zealand Army Corps (ANZAC) landing at Gallipoli in Turkey where a harrowing battle was fought during the First World War.  Made with ingredients that don't spoil easily, Anzac biscuits have traditionally been associated with supporting soldiers abroad and helping with war effort.  Easy to make using a mixture of flour, rolled oats, golden syrup, desiccated coconut, sugar, butter and bicarbonate of soda, they are often the first biscuits Aussie children learn to bake at home.  Twelve minutes in the oven are all they need, a few minutes more if you like them extra crispy.  You'll enjoy the sweet aroma coming through as they cook in the oven and their irresistible buttery goodness.

Makes 24

 

INGREDIENTS

• 150g / 5¼oz plain flour
• 80g / 2¾ oz desiccated coconut
• 90g / 3oz rolled oats
• 110g / 4oz caster sugar
• 55g /  2oz brown sugar
• 125g / 4½oz butter
• 2 tablespoons golden syrup
• 1½ tablespoon boiling water
• ½ teaspoon bicarbonate of soda

METHOD

1. Line a large baking tray with baking paper.
2. In a large mixing bowl, place the flour, coconut, oats, caster sugar and brown sugar.  Stir with a wooden spoon to combine.
3. In a small saucepan, place the butter and golden syrup over low heat.  Cook, stirring occasionally, for a few minutes or until the butter is melted.  Set aside to cool for 5 minutes.
4. In a small bowl, combine the bicarbonate of soda with boiling water.
5. Add the butter mixture and the bicarbonate mixture to the dry ingredients.  Stir until well combined.
6. Divide the biscuit mixture into 24 equal portions.  Roll each portion into a small ball.  
7. Place half the balls on the lined tray, allowing room for spreading whilst baking.  Gently press each ball to flatten slightly.
8. Bake in a preheated 180°C/350°F oven for 12 minutes if you like them a little chewy, a few minutes more if you like them crispy.  Transfer to a cooling rack.  (Note that biscuits will firm up as they cool.)
9. Repeat Step 7 to 9 with the remaining balls.

 

Kung Pao Chicken & Sichuan Peppercorn Salt 🌶 🇨🇳

Though I grew up in Hong Kong with Cantonese style cooking, the cuisine of Sichuan Province in southwestern China with its bold flavours, pungency and spiciness has always been my penchant.  Kung Pao Chicken is one of those classic dishes that combines the subtle heat of dried chillies with the unique numbing aroma of Sichuan peppercorns.  Chicken cubes are marinated, then fried in chilli infused oil, which gives you the base note (as in a musical scale). Seasonings are added to create a balance of sweet, sour and savoury taste, with roasted peanuts tossed in for crunch.  And if that's not enough to make your mouth water, Sichuan peppercorn salt is sprinkled on top to finish the dish on a high note.

Serves 2-3

INGREDIENTS

• 400g / 14oz skinless, boneless chicken thighs, cut into 1cm / ½" cubes
• 1 tablespoon cornflour
• 1 tablespoon Chinese Shaoxin wine
• 2 tablespoons vegetable or peanut oil
• 8 small dried red chillies
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons brown sugar
• 1 tablespoon light soy sauce
• 2 teaspoons Chinese black vinegar
• ¼ cup roasted unsalted peanuts
• a pinch of Sichuan peppercorn salt

For Sichuan peppercorn salt:

• 4 tablespoons sea salt
• 2 tablespoons Sichuan peppercorns

METHOD

1. In a bowl, combine chicken cubes with cornflour and wine.  Marinate in the fridge for 20 minutes.
2. Place oil and chillies in a cold wok.  Turn heat to low and let the chillies fry gently in the oil for about 1 minute, pushing them around a little with a metal spatula, until they begin to darken in colour and the oil is infused.  Use a slotted spoon to transfer them to a dish.
3. Increase the heat to high.  When the chillies-infused oil in the wok is very hot, add the chicken.   Let them brown on one side for at least 30 seconds undisturbed before tossing the pieces around to cook through.
4. Add the ginger and the reserved chillies and stir fry for 30 seconds.
5. Add sugar, soy sauce, vinegar and peanuts.  Toss to combine as each ingredient is added.
6. Remove from heat.  Sprinkle on top a pinch of Sichuan peppercorn salt.  Serve immediately with rice.

To make Sichuan peppercorn salt:

1. Place salt and peppercorns in a heavy base frying pan.  Toast them over low heat, shaking the pan to move the mixture around until smoke begins to appear and the peppercorns are aromatic, about 8 minutes.  Leave them to cool.
2. Process the mixture in a blender or a mortar and pestle until the peppercorns are crushed.

Note: Though Sichuan peppercorn salt can be purchased from the shops, it is better to make your own.  They can be used to season a variety of dishes to give them a savoury and aromatic kick.  Keep the mixture in a sealed jar in your pantry.  It will last for a few months.

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Mild Lamb Forequarter Chops Curry

This is a curry for those who love its rich taste but don't like it hot.  The big flavour comes from meaty lamb forequarter chops on the bone.  They are browned, then slow-cooked with aromatics, mild curry powder, warm spices, potatoes and a tin of tomatoes until meltingly tender.  All done in one big pot.  A handful of green peas thrown over the top before serving freshen up the dish with a splash of colour.  I understand that the word 'curry' is an anglicised version of the Tamil word 'kari', invented by the British during colonial days to describe dishes from the Indian sub-continent with a sauce or gravy.  This is perhaps a fine example, and a delicious one.

Serves 4

INGREDIENTS

• 6 lamb forequarter chops with excess fat trimmed off, about 1.2kg
• 2 tablespoons vegetable oil or olive oil
• 1 medium onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 tablespoon fresh finger, finely chopped
• 1 tablespoon mild Indian curry powder
• 1 teaspoon garum masala
• ½ teaspoon ground turmeric
• 1 teaspoon sea salt
• 400g / 14oz tinned tomatoes
• 2 large potatoes, peeled and cut into large chunks
• 1 cup frozen green peas, blanched in hot water and drained

METHOD

1. In a large heavy-based saucepan, heat oil on medium high until hot.  Add chops in 2 batches and brown each side for 1-2 minutes.  Remove and set aside.
2. In the same pan, add onion and sauté on medium heat until soften, about 1 minute.  Add garlic and ginger and continue to sauté for 30 seconds.
3. Stir in curry powder, garum masala, turmeric and salt.  If necessary, add a teaspoon of water to prevent the spices from burning.   
4. Add the tomatoes, scraping up any brown bits sticking to the pan.
5. Transfer lamb chops to the pan.  Reduce heat to low and simmer, covered, for 30 minutes. Add the potatoes.
6. Cover and continue to simmer for 1 hour or so, stirring occasionally, until the lamb is falling off the bones.  
7. Top the curry with green peas.  Cover and simmer for another 5 minutes until the peas are tender.
8. Serve with plenty of rice.