Recipe

Chicken stir-fry for one!

Before I went down-under I always thought that I didn’t like noodles, now after experimenting with new dishes while there, I realize that I do. So yesterday I decided to finally try out the new wok that I bought well over a month ago, my little one-person-wok.The WokFor today’s meal I used one chicken breast, a red bell pepper, a couple of handfuls of sugar peas. For seasoning I used my newly discovered fish sauce, some lime (in a jar), fresh coriander, white pepper and some ginger (also this one out of the jar).Veggies (2)Start by frying the chicken in the cure adorable little wok;The chickenWhile it is cooking away I start adding some fish sauce, lime, white pepper and ginger. Then once the chicken is cooked through I add the veggies,Veggies in WokIt’ looks so yummy! As this is cooking, I add some more of all the spices if I don’t think it tastes enough. After a few minutes, I don’t like my veggies cooked too much as I rather want them a bit crunchy. Right in the end, I add the fresh coriander.

While all this is going on, I boil the kettle and put my noodles in a bowl to pour the boiled water over and let stand for about five minutes. It’s kind of funny that the same noodle brand have different directions for how to cook the noodles in different countries. The above method is how I was directed to do it in Australia so I’m sticking with it.The noodlesOnce the noodles and the stir-fry are done, I add them together on a plate and eat! I loved it!The done deal

Recipe

Red curry salmon with cashew nuts

Tonight’s yum dinner is a simple yet filling dish.

Ingredients
~ 8x100g pieces of salmon, skin on
~ 1/4 cup red curry paste
~ 270g packet soba noodles
~ 1/2 cup dry roasted cashews
~ sesame seeds

For the salsa
~ 1 courtesy
~ 1/2 coriander bunch
~ 1/4 cup lime juice
~ 1 tablespoon fish sauce
~ curry paste or finely chopped red chili

One hour before you actually plan to start cooking you want to bring out the salmon and give it a good rub of your curry paste. Then leave it chilled until cooking time.

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Fifteen minutes before you actually want to start cooking it’s time to prepare the salsa. Begin with finely chopping the courget.

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Put it in a bowl and move on to the coriander, make sure you only chop up the leafy part.

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Add to the same bowl as above and pour over the fish sauce, lime and chuck in the curry paste (or the chili if you prefer). Then let it hang out in the fridge with the salmon.

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Now, finally, we are at the point where you want to start cooking. Start with the noodles, cook as per the instruction on the packaging. Once done toss in half of the salsa.

At some point here you want to chop up the nuts into small little pieces.

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Heat a pan for the salmon, start frying on the side with the skin on. Leave in the pan four about three minutes, turn over and leave for another two.

Serve on a bed of noodles, sprinkle salsa, nuts and sesame seeds on top.

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Down-under 2013 · Recipe

Provencal Fish Stew

As my vacation down-under is moving along I continue to use my hostess and Mr Three-Year-Old as guinea pigs for recipes that I find in various places. This one appeared when I Googled for white fish recipes. It was real easy to cook and turned out great not tasting too fishy, which makes it plausible to use on my friend who claim she doesn’t like any fish at all.

Ingredients

  • Olive oil
  • 1 Medium onion
  • 4 cloves of garlic
  • 1 red capsicum
  • 1 can chopped tomatoes
  • 1/3 cup chicken stock
  • 1/2 teaspoon fennel seeds
  • cayenne pepper
  • salt
  • 375g snapper
  • 375g cod
  • 1/3 cup chopped fresh basil
  • potatoes

20_Provencal_Fish_Stew_-_Ingredients[1]Start with finely chop the onion and crush the garlic, heat olive oil in a pan and let the onion soften, fry for about five minutes. Dice the capsicum and add to the pan for about four minutes. Then you add the chopped tomatoes, stock, fennel seeds, cayenne pepper and salt. Bring it all to a boil then reduce to and let it simmer.20_Provencal_Fish_Stew_-_Fish[1] Cut the fish into cubes, about 2.5cm, add to the pan and let it all cook for about another 7 minutes, then stir in the basil just before serving.20_Provencal_Fish_Stew_-_Salad[1]

I choose to serve with potatoes and a green salad.20_Provencal_Fish_Stew_-_On_the_plate[1]

Recipe

Home-made Pizza

The yum dinner of today was home-made pizza, it has been a while since I made it the last time and I think I managed to mess up the dough as bad back then as this time. Baking isn’t really my forte.

Pizza Dough

  • 375ml (1 1/2 cup) warm water
  • 2tsp (7g/1 sachet) dried yeast
  • pinch of sugar
  • 600g (4cups) plain flour
  • 1tsp salt
  • 60ml (1/4 cup) olive oil

Start by mixing water, yeast and sugar (this is where I messed up, my water was way to warm and killed the yeast, so be careful) in a bowl and let it stand for about five minutes.19_Pizza_Yest[1]

While waiting for that, mix the flour and salt in a big bowl, make a hole in the middle. Pour the yeast mix in the middle and use a round bladed knife, using a cutting motion until the mixture is combined.

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Let the dough rise for 30 minutes or until it has doubled in size. While that is going on, move on to the tomato sauce.

Tomato Sauce

  • Olive oil
  • 4 cloves of garlic
  • 1 bunch of fresh basil
  • 3x400g tinned plum tomatoes
  • sea salt
  • freshly ground pepper

Start by heating up the olive oil in a frying pan and chuck in the garlic cloves.19_Pizza_Frying_Garlic[1]Once the garlic is starting to show some color, add the basil and tomatoes.19_Pizza_Frying_Basil[1]19_Pizza_Frying_Tomatoes[1]

Use the back of a wooden spoon to mush the tomatoes as much as you possibly can. Once the sauce is boiling, pour it through a large sieve, making sure that you mush as much as possible of the yummy tomatoes through, if some larger chunks get stuck you can move them to the sauce. Then pour the sauce back into the pan and let boil for another 5-10 minutes.

19_Pizza_Sacue_in_pan[1]
I choose to use the basil, garlic and tomato chunks left over for topping on my pizza, so I out in the blender to chop it up more fine, leaving it in a bowl to wait for pizza time. It’s so yum, that it was pure luck that I didn’t eat it all before pizza time.19_Pizza_Sauce_leftovers_in_mixer[1]Both the sauce and the dough can be prepared well in advance, and once it’s dinner time, everyone can choose their own toppings to add to their pizza. I choose pepper, onion and the yum, yum basil, garlic and tomato mush.

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For this specific oven the temperature was set for 225c and the pizza stayed in for about 15 minutes, I think this has a lot to do with the oven that you use so go for trial and error on temperature and time.19_Sliced_pizza[1]

 

 

 

 

 

 

Down-under 2013 · Recipe

Top side roast with a little help from Jamie

While discussing today’s dinner my hostess magically pulled out a top side roast out of the freezer. This is a piece of meat I’m not familiar with and I have never cooked a roast before, so what is a girl to do other than check in with Mr Jamie Oliver himself. As expected he came to the rescue and here is my version of his top side roast.

Ingredients
* 1kg top side roast
* 1 celery stalk
* 2 carrots
* 1 red onion
* 1 bulb of garlic
* 3 potatoes
* 1 green Apple
* salt & pepper
* sage
* thyme

Start with chopping the celery, onion and carrots then split the garlic bulb into cloves, don’t peel them.

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Put them in a big pile in a roasting tray, pour over some oil and add the sage and thyme.

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Pour oil over the meat, add salt & pepper and rub it into the meat, thoroughly, on all sides. Then place in top of the veggie pile.

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At this point the oven should be pre-heated to 240 degrees (real annoying when you have to read the whole recipe before starting!), turn it down to 200 as you put in the roasting tray.

Now you have 15 minutes to prepare the potatoes.

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I decided that wedges was the way to go.

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Then I did the same with the apples.

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After fifteen minutes take the tray out of the oven and add the potatoes and apples.

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After about 20 minutes I added some water over the veggies, Jamie said to do this if they looked dry, to keep them from burning.

After a total hour in the oven take the tray out and let the meat rest for about another 15 minutes before cutting.

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The meat was perfectly cooked, I hold it down to beginner’s luck.

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Enjoy! And if the recipe is confusing, I recommend checking in with Jamie 😉

Down-under 2013 · Recipe

Salmon and fennel gratin

This dish seem to be a hit with the mothers, I made it last week for my favorite Latte Mum and mentioned it to my hostess that was keen for a sample.

Ingredients
* 800g boiled cold potatoes
* 300g cold smoked salmon
* 2 fennel bulbs approx 250g each
* grated cheese
* 2dl cream

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Chop the fennel and fry in butter for a few minutes.

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Slice the potatoes and layer potatoes fennel and salmon in a oven proof dish.

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Pour over the cream and cover with the grated cheese. Put in the oven for about 15 minutes, 225 celsius.

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Serve with a green salad.

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Yum, yum!

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Down-under 2013 · Recipe

Lamb noodle salad

Since my host is so nice to me, taking me in on such short notice and doing her best thinking of things that we can do, I want to spoil her a bit. The best way I can think of spoiling a single mum with a three year-old son is to cook dinner.

Today she showed me a recipe from one of her cook books (that I’m so getting a copy of before I leave this country) which was a very easy to make noodle salad with lamb and veggies. Since I’m blogging from my phone and not a computer I’m making my life easy by posting in pictures.

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Start by chopping all the veggies and cut the lamb into strips.

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Boil water and put the noodles in a bowl, let it stand until they are soft.

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Put chili oil in a pan and heat, add garlic and let it fry for a minute, then add the meat.

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Once the meat is properly fried, add capsicum and snow peas.

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Fry for another couple of minutes before adding soy, sweet chili sauce. Take the pan off the heat and toss in the noodles, peanuts and coriander leaves.

Mix it all together.

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This is one of the simplest dishes I’ve done in a long time and it was super yummy, I will definitely cook it again and I’m pretty sure there will be more food cooked from the same book during my stay here.