Korean Spring Onion Pancake (Pajeon) 🇰🇷

While spring onions are often used as an aromatic and for garnishing, they feature heavily in Korean cuisine.  In this recipe, enjoy them as the star ingredient in a pancake, fried in a simple batter until caramelised, which brings out their sweetness plus a little smoky flavour.  Serve with a sharp and tangy dipping sauce as a snack or a side dish.

Makes 1 pancake

INGREDIENTS

• 4-5 spring onions, about 80g / 2¾oz
• ½ cup plain flour
• ½ cup water
• 1 teaspoon Korean soybean paste (or Japanese miso)
• ½ teaspoon sugar
• 3 tablespoons vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• 1 small red chilli, finely chopped (optional)

METHOD

1. Make the dipping sauce by combining all ingredients in a small dish.
2. Slice spring onions into 12cm / 5" sections.
3. In a bowl, make batter by combining flour, water, soybean paste and sugar.  Mix until the batter is smooth.
4. Heat oil in a large non-stick frying pan over medium high heat until hot.
5. Place spring onions on the pan in a single layer in the shape of a rectangle.
6. Pour the batter evenly over the spring onions.  Let it fry for a few minutes until the bottom of the pancake turns golden and crispy.  Press with your spatula gently on top to keep it in shape.
7. Flip the pancake over and cook the other side for another 2 minutes or until golden and crispy.
8. Flip the pancake over one more time and cook for 1 final minute.  
9. Remove the pancake to a wooden board and let it cool a little before slicing it up with a sharp knife into square sections.
10. Serve with the dipping sauce on the side.

 

Creamy Prawn Fettuccine

This is a simple and elegant dish, perfect to share with someone special on Valentine Day - fettuccine pasta with succulent prawns in a delicate cream sauce.  Go over the top with the best prawns you can find and allow 10 per person.  Cook them gently, first with the aromatics until they start to curl up, then finish in the simmering sauce as you stir in the wine and cream.  A few minutes are all it takes to turn the prawns into beautifully pink, juicy balls of deliciousness before the cooked pasta goes in to suck up all the sauce.

Serves 2

INGREDIENTS

• 20 medium size raw prawns in shells
• 200g / 7oz dried fettuccine or any long pasta
• 1 tablespoon butter
• 2 teaspoons olive oil
• a pinch of red chilli flakes
• 1 French shallot, sliced
• 2 garlic cloves, finely chopped
• ¼ cup white wine
• ⅔ cup heavy cream
• sea salt, to taste 
• freshly ground black pepper, to taste
• ¼ cup Parmesan cheese
• 2 tablespoons finely chopped parsley, for garnishing

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain 2-3 tablespoons of the cooking water.
2. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.
3. In a large frying pan, add butter and oil over medium heat.  Add chilli flakes and shallot.  Stir fry for 1 minute until softened.  Add garlic and cook for another minute.
4. Add the prawns and stir fry until they start to curl up and are about 50% cooked.
5. Pour in wine and simmer for 1 minute until slightly reduced.
6. Pour in cream and cook, stirring, until heated through.  The prawns would be fully cooked by now.  Season with salt and pepper to taste. 
7. Transfer cooked pasta to the pan with the reserved cooking water.  Toss to combine.
8. Remove from heat.  Stir in parmesan cheese and garnish with parsley.  Serve immediately.

 

Peaches & Cream

Summer stone fruit are at their best now with an array of peaches, nectarines, plums and apricots selling fast at the local farmer's market.  Take some yellow peaches and if they are not sweet enough, let them simmer briefly in a light sugar syrup, then serve with dollops of thick cream or vanilla ice cream.   This is a simple, classic dessert that hardly needs a recipe, save for some instructions on how to cut a peach into perfect wedges.  Choose semi-ripe peaches, firm with a little give, for best results if you are cooking them.

Serves 4

INGREDIENTS

• 4 large yellow peaches
• 2-3 tablespoons sugar
• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• 1 cup thick cream or vanilla ice cream 

METHOD

1. Cut the peaches in half with a paring knife along the vertical crease till you hit the pit.  Hold the peach in your palm and twist to separate.  Loosen the pit by cutting around it, then remove it with your fingers.  Slice peaches into wedges.  
2. In a medium saucepan, place peaches, sugar, butter and cinnamon.  Cook over low heat for 2-3 minutes, stirring gently, until the peaches soften slightly and a syrupy sauce begins to form.  Remove from heat to cool, then chilled in the fridge if like.
3. Spoon the peaches and sauce into bowls and served with dollops of thick cream or ice  cream.

 

Hong Kong Style Beef Mince Fried Rice 🇭🇰 生炒牛肉飯

Less is more when it comes to Cantonese fried rice.  I've seen recipes that call for too many luscious ingredients, overshadowing the rice itself which should be hero of the dish.  Another sin is being too heavy handed with seasonings and sauces.  This tasty Hong Kong style fried rice is achieved with just a few ingredients.  Beef mince is marinated and then 'fried raw' (or 生炒 in Chinese) with the rice in the hot wok until just cooked.  Stir in a little oyster sauce for flavour and a beaten egg to make it silky.  Toss in some shredded lettuce leaves and chopped spring onions for crunch.  Perfect for a quick lunch.  

Serves 2

INGREDIENTS

• 250g / 9oz cooked long grain rice, cooled to room temperature
• 150g / 5¼oz lean beef mince
• 2 tablespoons cooking oil
• sea salt
• 1 tablespoon oyster sauce
• 1 egg, beaten
• 70g / 2½oz shredded iceberg or cos lettuce leaves
• ¼ cup finely chopped spring onions

For marinating the beef:

• 2 teaspoons light soy sauce
• 2 teaspoons Chinese Shaoxin wine
• ½ teaspoon sugar
• 1 teaspoon cornflour
• a pinch of white pepper
• 1 tablespoon water
• 1 tablespoon finely chopped garlic

METHOD

1. Use a fork to loosen the cold rice if they have been refrigerated and hardened.
2. In a bowl, place beef mince with the marinating ingredients.  Mix until well combined.  (For best results, keep the marinated beef in room temperature before cooking.)
3. Heat oil in a wok over medium high heat until hot.  Sprinkle over a pinch of salt.  Add the rice and toss them around with a metal spatula for about 2 minutes or until they are quite hot and each grain is coated with oil.
4. Add the marinated beef mince.  Use the edge of the spatula to break up any clumps.  Stir fry them together with the rice until the beef is just cooked and the pinkish colour disappears, about 3 minutes.
5. Stir in the oyster sauce.  Taste rice and add a little salt if necessary.
6. Add beaten egg and mix for a minute or so until soft ribbons begin to form.
7. Turn off the heat.  Add the shredded lettuce leaves and chopped spring onions.  Give it a final toss to combine.  Serve immediately.

Notes:

*Instructions for cooking rice by absorption method is here.

*Double the amount of ingredients to cook more with this recipe if you wish.

 

Capsicum Relish

Turn an ordinary sandwich or wrap into something special by adding a spoonful of this homemade capsicum relish.  Works with cheese and crackers, grilled meats and fish, hot dogs and burgers.  Jazz up your breakfast eggs and stir it into your dips too.  Its tangy, crunchy texture adds flavour to everything.  

Makes 2-3 cups of relish

INGREDIENTS

• 600g / 1lb 5oz mixed colour capsicums*
• 250g / 9oz white vinegar
• 150g / 5¼oz sugar
• 250g / 9oz onion, finely chopped
• 3 garlic cloves, crushed
• 2 teaspoons yellow mustard seeds
• 1½ teaspoon sea salt

*If you like a spicy kick, include a few hot chillies.

METHOD

1. Wash 3 medium-size heat-proof glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
2. Remove seeds and membranes from capsicums.  Slice into strips and then finely chop.
3. In a large saucepan place all ingredients and bring it to a boil, stirring, over medium high heat.
4. Reduce heat to medium and cook for 20 to 25 minutes, stirring occasionally, until the capsicums are softened and the liquid is mostly evaporated.
5. Transfer relish to sterilised glass jars, leaving 1cm / ½" of space at the top.  Seal with lids.   and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
6. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

 

Chicken with 40 Cloves of Garlic 🇫🇷

This classic French dish featuring lots of garlic is traditionally cooked with a whole chicken.  I use chicken thigh portions with their skin on and bones in which guarantees every bite to be flavourful and moist.  Team them up with the best quality garlic you can find - 40 gloves of it, but there is no peeling or chopping involved, thanks heavens.  Whole cloves go in to roast slowly with the chicken until their flesh becomes so soft that it almost oozes out of the caramelised shells, infusing the meat with sweetness.  The delicious aroma wafting from the oven as it cooks is amazing.

Note: Unhappy with the quality of imported garlic and the price of the local varieties, I grew my own in three large garden tubs last year with the most satisfying results. (See photo on the left.)  Homegrown is worths the effort!

Serves 4-6

INGREDIENTS

• 3-4 heads good quality garlic
• 2 tablespoons olive oil
• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on
• 5-6 spring onions, chopped
• 8-10 sprigs fresh thyme
• ¼ cup white wine
• 1 teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Separate heads into 40 cloves of garlic.  Remove the papery excess but do not peel.
2. Heat oil in a shallow casserole pan over medium high heat until hot.  Brown the chicken, skin-side down, in 2 batches until golden.  Flip to brown the other side.  Transfer to a plate.
3. In the same pan, add spring onions and half of the thyme and sauté with the residual oil over medium heat for 1 minute.
4. Place 20 cloves of garlic into the pan.  Transfer chicken and its juices back to the pan and arrange them, skin-side up, snugly against each other in one layer.  Place the remaining 20 cloves of garlic and thyme on top.
5. Add wine and let it simmer for 1 minute.  Season with salt and pepper.
6. Cover the pan with a lid and cook in a preheated 180°C/350°F oven for 1 to 1¼ hour until the chicken is tender and the garlic has softened up beautifully.
7. Serve warm with mashed potatoes or sourdough bread to mop up the lovely sauce (and make sure each person has their fair share of garlic.)

Mango Scrap Syrup

There is no shortage of recipes featuring Australian mangoes on this blog and here's another one to top it off before the end of their season.  Save the pits and peels after you enjoy the mango flesh.  Put the scraps in a large sealed plastic bag in the freezer and when you have about half a kilogram (a little over a pound) of it, use them to make the most delicious syrup for your drinks and desserts.  No wastage.

Makes about 1 cup of syrup

INGREDIENTS

• 500g / 1 lb 2oz mango pits and peels
• rinds of 2 lemons
• 1 cup sugar

METHOD

1. Place mango pits, peels and lemon rinds in a large mixing bowl.  Toss to combine.  Cover and let stand at room temperature for 4-5 hours, stirring every hour, until the sugar has completely dissolved and a syrupy sauce is formed.
2. Strain the syrup using a mesh strainer over another large bowl, pressing the scraps gently with a spoon to extract as much syrup as possible.
3. Discard the scraps and pour syrup into a clean glass bottle or jar with lid.  Serve syrup over ice with soda water for a sparkling beverage or use as a cocktail ingredient.  Drizzle over ice cream and yoghurt for a sweet treat.  The syrup can be kept in the fridge for up to 2 weeks.

 

Pork Medallions with Creamy Mushroom Sauce

Australian pork has been promoted in a long running national marketing campaign highlighting its versatility and deliciousness for everyday meal.  Here, you can 'get some pork on your fork' as the tagline suggests, using the tenderest cut doused in a delectable, creamy mushroom sauce.  Serve with mashed potatoes and vegetables.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thinly cut pork loin steaks or pork fillet
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 French shallots, sliced
• 250g / 9oz button mushrooms, sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 100ml / 3½fl oz  white wine
• 400ml / 13½fl oz chicken stock
• a few sprigs of thyme
• 1 tablespoon wholegrain mustard
• 100ml / 3½fl oz thick cream
• sea salt, to taste
• freshly ground black pepper, to taste

METHOD

1. Heat oil in a large non-stick frying pan over medium high heat until hot.  Brown the pork medallions on each side until golden brown, about 2-3 minutes.  Remove and set aside.
2. Melt butter in the same pan over medium heat until foaming.  Add the shallots and mushrooms and sauté for about 8 minutes until softened but not fully cooked.  Add the garlic and sauté for another 1 minute.
3. Stir through the flour and cook for 2 minutes until well combined with the ingredients.  Add the wine and let it come to a boil.
4. Gradually stir in the stock until a smooth sauce is formed.  Toss in the thyme. 
5. Stir in mustard and cream and let it simmer until heated through.  Season with salt and pepper, to taste.  Serve hot.

Roast Butternut Pumpkin with Tahini Sauce

For those who love pumpkin but hate cutting it up, which could be a tedious job, here's a recipe for you.  Use butternut pumpkin that has already been halved from the shop and send it to the oven as is with just a little olive oil, salt and pepper.  (Scoop out the seeds after the pumpkin is cooked - it's easier.)  Then, it's a matter of taking it to the next level with a drizzling of creamy tahini sauce, almond flakes for crunch and chopped mint leaves for freshness.  Roast some red onion wedges on the side for an extra bite of natural sweetness.  

Serves 4

INGREDIENTS

• half a butternut pumpkin
• 1 red onion, quartered
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper
• ¼ cup toasted almond flakes
• a handful of mint leaves, finely chopped

Tahini sauce:

• ⅓ cup tahini
• 1 tablespoon lemon juice
• ½ cup water
• a pinch of salt

METHOD

1. Line an oven tray with baking paper.  Place the pumpkin and onions on the tray and drizzle over 1 tablespoon of oil.  Sprinkle over a little salt and pepper.
2. Roast in a preheated 200°C /400°F oven until the pumpkin flesh is tender, about 45 minutes, depending on the size of the pumpkin.  The onions need a little less cooking time so keep an eye out and remove them from the oven before they get too burnt.
3. Meanwhile, prepare the tahini sauce by combining tahini, lemon juice, water and salt in a small jug.  Mix into a smooth sauce.
4. When the pumpkin is cooked, scoop out and discard the seeds. Drizzle over the tahini sauce and the remaining spoonful of olive oil.  
5. Scatter over the almonds and chopped mint.  Season with salt and pepper.  Cut pumpkin into thick slices and serve with the onions.

 

Vietnamese Style Noodle Salad with Pork Meatballs

Western Australia was officially the hottest place on earth last Christmas Day.  With temperatures soaring to above 40C in Perth, the last thing anyone wants to do is slaving over a hot stove.  Turn some pork mince into tasty meatballs, cook outside on the barbecue and serve them in an Asian noodle salad.  This recipe is inspired by the Vietnamese 'Bun Cha' featuring lots of fresh herbs, raw and pickled vegetables as well as the quintessential 'nuoc mam' dipping sauce.  Cool and refreshing, this is a lovely meal for warm summer evenings.

*Skip the chillies if you don't like it spicy but do use plenty of fresh herbs. The meatballs can also be grilled or pan fried if you prefer.

Serves 3

INGREDIENTS

• 150g / 5¼oz dried rice vermicelli noodles
• a big handful beansprouts
• 1 small cucumber, thinly sliced
• a handful coriander leaves
• a handful basil or mint leaves
• 1 cup pickled daikon & carrots
• 1 red cayenne chilli, chopped, for garnishing

For the meatballs:

• 500g / 1lb 2 oz pork mince
• 2-3 spring onions, finely chopped
• ¼ cup coriander stems and roots, finely chopped
• 2 tablespoons fish sauce 
• 2 teaspoons sugar
• 2 garlic cloves, finely chopped
• 1 lemongrass, white part only, finely chopped
• pinch of white pepper

For the Nuoc Mam dipping sauce:

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

METHOD

1. Bring a large pot of water to the boil.  Add rice vermicelli noodles and cook for about 5 minutes or according to package instructions, stirring occasionally.  Drain and rinse under cold water.  Leave in a colander to dry. 
2. In a large bowl, combine pork mince, spring onions, coriander stems and roots, fish sauce, sugar, garlic, lemongrass and pepper.  Mix well with your hands.
3. Shape mixture into little patties.  Wet your hands with a little water as you proceed to prevent from sticking.  Makes about 10-12.  Place them, separated from each other, on a large platter and refrigerate for 15 minutes to firm them up.
4. Cook meat patties on a hot barbecue, about 2 minutes on each side or until golden brown all over.  Remove from heat.

For the Nuoc Mam dipping sauce:

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.

To ensemble:

1. On each individual serving plate, place a portion of noodles and a few meatballs on top. 
2. Arrange fresh herbs, bean sprouts, cucumber slices, pickled daikon and carrots on the side.
3. Drizzle some of the dipping sauce over the meat patties and noodles.  Serve the rest of the sauce in small individual dishes.  Garnish with chopped chillies.