Leftover Roast Pork Nasi Goreng

This is a recipe that is perfect for the day after you have had a delicious Sunday roast pork & crackling dinner. You are left with a good chunk of cooked pork needing a new meal. It can, of course, be made with any cooked meat, chicken or beef. If its not leftover meat, just cook the meat first before putting the dish together. 

Also important is to make sure the rice is cooked and cooled. It dries as it cools and the dry rice takes in all the flavours so much better. Kecap Manis is like a sweeter soy sauce which is found in many supermarkets now and it is the flavour of this and the shrimp paste that gives it its unique flavour. 

This lovely Indonesian recipe is a firm favourite in our house!

Ingredients:     (Serves 4)

Paste:
1/2 small onion or two shallots, chopped
1 stick lemongrass, sliced
2 red birds eye chillies
1 inch piece ginger
3 cloves garlic
2 tsp tomato puree
1 tsp shrimp paste
1 tbsp brown sugar
20g peanuts
1 tbsp water

Rice:
2 tbsp oil
1 cup rice, cooked and cooled
some leftover cooked pork, chopped
2 eggs, beaten
1 tbsp fish sauce
3 tbsp kecap manis
juice of 1 lime

Toppings:
2-3 spring onions (scallions)
2 cloves garlic (sliced)
handful peanuts
4 eggs


Method:

Put all of the paste ingredients into a food processor and blend to a paste. Prepare the toppings; shred the spring onion and put into some cold water, crisp fry some garlic slices, chop a handful of peanuts and put to one side. Its good to have this all ready as the dish takes minutes to cook.

 Heat the oil in a wok and add the paste, stir frying for about 5 minutes to release the aromas. Then add the rice and stir well. Push the rice to the sides of the wok and pour two beaten eggs in the middle. It will cook in about 30 seconds and when it has, chop it up and mix in well with the rice. 

Add the pork, kecap manis, fish sauce and lime juice. Stir well. Fry the eggs to a sunny side up.

Serve on a plate, topped with the scallions, peanuts, crispy garlic and topped with a fried egg. If you have, a drizzle of sriracha (or any hot sauce) is delicious!

Chipotle Quinoa, Mango & Corn salad

The flavour combination of mango and lime has to be one of my absolute favourites and I try different salads and salsas with them in it. This time I wanted to bulk it out a bit and add a little spice so have changed it up. 

This can be eaten on its own for a lunch, or as a side with any protein. Its also nice and easy to put together too!

Ingredients:  

120g quinoa
200g tinned sweetcorn
1/2 red onion, finely chopped
1/2 red (bell) pepper, finely chopped
small bunch coriander, chopped
1 mango, flesh chopped
1 avocado, chopped
1 jalapeño, finely chopped

dressing:
2 tbsp. olive oil
juice of 1 lime
1 clove garlic, crushed
 squeeze of runny honey
1 tbsp. chipotle paste
salt and pepper to taste

Method:

Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15-20 minutes until the grains have swollen, but it still has a little bite. Drain and transfer to a large bowl.

Add the remaining ingredients and combine. Whisk together the dressing ingredients and pour over the quinoa salad. Stir well and season with salt & pepper and an extra squeeze of lime if needed. Enjoy!

Beef Keema Curry and Green Beans with Curry Leaves & Lime

I know most curry recipes with these particular spices have predominantly been from India, and I know mine are not authentic. But I think that anyone can cook a curry and if they like it - that's what matters! SO, this is my version of the sort of curries we like to eat in our house in London. Not too many spices, but certainly had a kick. You can put in as many chillies or as much chilli powder as you like, really. To your taste! Not too difficult a recipe and very, very tasty.

The green beans recipe is a favourite and we tend to have them every time I make a curry. Am sure I'll get bored of them - but not yet!

Ingredients:    (Serves 2-3)  

Curry spice mix:

1 tbsp. ground coriander
1 tbsp. garum masala
1/2 tbsp. ground cumin
1 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. fenugreek leaves
3 cardamom pods (seeds inside only)
1/4 tsp. salt
1/4 tsp. black pepper

Mix the above spices and set to one side

30g butter
2 medium onions
3 cloves garlic, peeled
1 inch piece ginger, peeled
spice mix (above)
380ml beef stock (cube is fine)
1 small glass white wine
1 tbsp. oil
500g beef mince
1 large tomato, roughly chopped

Method:

Chop one of the onions roughly and put into a mini food processor and whizz to a puree.  Tip into a large pan with 10g of the butter and pop on a lid on a very low heat for 10 minutes. While the onions are cooking finely chop the garlic and ginger (or whizz in the mini processor). Add to the onions with another 10g butter. Pop the lid back on and leave on a low heat for another 10 mins. Then add the spice mix with the last 10g butter. Stir well for a couple of minutes on a high heat and then add the stock and wine. Stir and leave to simmer for 30 minutes with the lid off on a medium/low heat. 

Chop the other onion into large pieces. In a pan, heat 1 tbsp. oil and add the onion, stirring as it cooks for 10 minutes, until soft. Then add the beef mince and cook until any juices evaporated and is beginning to fry again and the beef is browning. Add the tomato and cook for 5 minutes. Add the curry sauce to the beef and stir well. Simmer gently for about 20 minutes. Taste to check for and salt needed. Serve with rice.

The Green Beans:

1 tbsp. oil
pinch of asafoetida
1 tsp. mustard seeds
2 dried chillies, broken into bits
150g green beans, halved & cooked (either boil or steam)
10 curry leaves
1 tsp. ground coriander
juice of 1/2 lime

Heat the oil in a pan and add the asafoetida and mustard seeds. Cook on high until the seeds begin to pop. Add the chillies, green beans and curry leaves. Stir fry for a moment and then stir in the ground coriander. Just before serving, squeeze over the juice of half a lime and top with a little fresh coriander. Delicious!

Baileys Creme Caramel

A big fan of any creamy desserts, this is up there in my top five. And although it looks a bit daunting to make, it really is pretty much foolproof. You just need to have a high sided roasting dish and 6 ramekins (or similar). You can make this without the Baileys - I just think it adds a lovely flavour.

Ingredients:    (Serves 6)

140g caster sugar
3 tbsp. cold water
500ml milk
100g caster sugar
3 eggs, plus 2 egg yolks
3 tbsp. Irish cream liqueur (I like Baileys)
a couple drops vanilla essence
boiled kettle of water


Method:

Put the ramekins into a high sided roasting tray and have ready. Set the oven to 160 C.

Put the water and sugar into a heavy based pan and put on a gentle heat to melt the sugar, then turn up the heat and boil. Don't leave the pan alone and also don't stir the syrup. It will start to go a little golden at the edges. Holding the handle of the pan, swirl the syrup so the heat gets to it all. When the bubbling syrup is all a medium golden caramel colour, take it off the heat and immediately pour a small amount into each ramekin. You should have enough to well coat the bottom of each.

Put the milk on the heat and turn it off just as its beginning to boil. Put the eggs into a bowl with the sugar and whisk. Gradually add the hot milk until mixed well. Strain the custard into a large jug and then add the liqueur and vanilla. Pour into the ramekins.

Pour boiling water in the roasting tray so it comes up about half way up the ramekins and put the tray into the oven. Cook for 15-20mins, then remove from the oven. Leave to cool and then pop in the fridge for about 3-4 hours. You can have these in the fridge for about 3 days.

To serve, take the crème caramels out of the fridge for about 5 minutes. Then run a sharp knife around the top edge of the ramekin, put a small plate over the top and turn over. If the custard doesn't come out gently holding upside down (and close to the plate) carefully use a knife to encourage it. It should pop out beautifully and the sauce will pool around the set custard. Serve and enjoy!!

Warm Sumac Crusted Lamb Salad with Roasted Tomatoes & Pine Nuts

This lamb salad is a recipe I have been playing with for many years to get the exact flavour I wanted. Finally, I am happy with it. I have bad memories of many years ago making this with lamb neck fillet for guests (bad idea, too chewy) and spinach (only works if a hot dish). But this combo it lovely as a warm salad and is very simple flavours. 

Lamb fillet is not cheap, I know - but I figure, I'd rather have lamb only twice a year and have a decent piece. The dish is very easy to put together too, as it wants to be served warm, so there is no rush on timings. Which is great for when you have guests as you can prep it before they arrive. It looks and tastes rather impressive!

Ingredients:            (serves 2)

2 small (or 1 large) lamb fillets, trimmed.
1 tbsp. sumac powder
2 tbsp. olive oil
1 tbsp. butter
1 clove garlic, crushed
10 baby potatoes, quartered 
100g green beans, halved
sprig thyme, leaves only (or 1/4 tsp dried)
200g baby plum or cherry tomatoes
3 handfuls mixed baby leaf salad
30g pine nuts
2 tbsp. balsamic vinegar
Salt & Pepper

Method:

Set the oven to 180 C to pre heat. Boil or steam the potatoes and green beans (you can do them together) for about 13-15 mins or until tender. Strain and put into a large bowl. 

Put the tomatoes on a baking tray and use 1 tbsp. olive oil to gently coat. Sprinkle with the thyme, salt & pepper set to one side. Rub the sumac on the lamb fillets and season with salt & pepper.

Heat the other tbsp. oil in an ovenproof frying pan (*see note at the bottom) and fry on all sides to brown. Add the garlic and butter and baste the lamb in the buttery garlic for a couple of minutes. Put the lamb in the oven for approx. 20 minutes (depending on the size of the fillet). Put the tray of tomatoes in the oven at the same time.

Remove the lamb and tomatoes from the oven and leave to rest for 10 minutes. Then you can assemble the salad. 

Put the roasted tomatoes into the bowl of potatoes and green beans, reserving any roasting juices. Add the lettuce and pine nuts and toss well.

Pour some of the roasting lamb juices into a jug and add a tbsp. of the tomato juices. Slice the lamb. Add the balsamic vinegar to the jug of juice and whisk. Taste to test (it may need a little oil if the lamb was very lean).

Put a generous portion of the salad onto a place, top with the lamb slices and drizzle over the balsamic dressing. Enjoy!

  
*Note: If you only have frying pans with plastic handles, just put the fried lamb into a warmed oven proof dish. 

*Note: If you can't get sumac, the dish is still delicious without.

Chocolate, Pecan Oat Cookies

I have never been a fan of biscuits and never buy them. But occasionally I am in the mood for making them. Yesterday was that day. I looked in the store cupboard to see what I had. Pecans, porridge oats, milk chocolate chips. 

I don't like milk chocolate myself (they were bought by accident) but The Bloke does and he adores cookies so I came up with this recipe. You can use dark chocolate chips with this recipe too. They turned out crispy on the outside and slightly chewy in the middle. He loves them and says they are moreish - as he ate one after another.. after another..

Ingredients:

100g plain flour
1/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
125g butter, soft
200g soft light brown sugar
1 large egg
1 tbsp. milk
1 tsp vanilla extract/essence
175g porridge oats 
75g pecans, chopped  
75g chocolate chips

Method:

Heat the oven to 180 C (160C fan oven). Line two large baking trays with greaseproof paper and have them ready.

In a large bowl mix the flour, bicarbonate of soda, baking powder and salt. In a separate bowl, mix the butter with the sugar, egg and vanilla essence - ideally with an electric beater. Add the flour mix to the butter mix and stir well, adding the milk too. Add the oats, nuts and chocolate and also mix well. It will be quite stiff to stir, but mix until all incorporated. 

Take heaped tablespoons of the mixture and place onto the baking trays, with a little space to spread. You should get about 20 biscuits, approx. 10 per baking tray.

Pop in the oven for 10-12 minutes until lightly golden. Try not to touch them as they will be very soft and hot. Leave to cool for ten minutes, before transferring to a cooling rack. When cool enough to eat - enjoy!

Lemon & Almond Tart

Sometimes simplicity is the key to a good dessert. This is a recipe I adapted from a simple lemon tart I used to make all the time. I wanted the same lemon flavour, but wanted to change the texture and have the gentle flavour of almond - so I added ground almonds to the mix.

It was perfect. And its really quite easy too. I made dessert pastry (recipe at the bottom of the page), but you can use shop bought if you are short of time.

Ingredients:

180g caster sugar
5 eggs
3 large lemons, zest and juice
180ml double cream
175g ground almonds
Sweet shortcrust Pastry x 1 pack (or homemade)

Method:

Pre-heat oven to 160 C. Line the pastry into a loose bottomed tart case, leaving the edges hanging over. Cover with greaseproof paper and bake blind (dried beans or rice). Cook on a baking tray gently for about 20 minutes until the pastry cooked but not browned and remove the baking paper and beans. Leave to cool for a moment and then trim the overhanging pastry neatly. Put to one side.

In a large pouring jug, whisk the eggs with the sugar. Add the zest and juice of three lemons and the ground almonds. Stir well until smooth.

To prevent spillage, open the oven door and put the pastry case onto a shelf. Pour the lemon cream mix into the case until fairly full. It does puff up a little, but levels out. Paint a little milk or egg wash on the visible pastry rim. Pop in the oven (160 C) for 40 minutes until set.

Leave to cool and chill in the fridge for as long as you can wait. Enjoy!

Sweet Pastry:

225g plain flour
110g cold butter
80g sugar
1 large egg
1 tbsp. milk

Rub the butter into the flour until like breadcrumbs. Stir in the sugar and then the egg, adding just enough milk to make a soft dough. Wrap in cling film and chill for half an hour before rolling out.

Chicken Ragu with Pappardelle

A ragu is normally thought of as a red sauce with beef, but there are many different types of ragu - this one is chicken. 

This lovely Italian recipe is comfort food at its best. Cooked gently for about an hour, the chicken is meltingly soft in the creamy, delicious sauce that clings to the pasta. One of my firm favourites!

Ingredients:   (Serves 2)   

1 tbsp. olive oil
2 chicken breasts, skin removed
3 rashers streaky bacon
1 small onion, very finely chopped
1 small carrot, very finely chopped
2 bay leaves
1 sprig rosemary
3 cloves garlic, minced
good pinch chilli flakes
125ml white wine
200ml chicken stock (made with a cube is fine)
150ml crème fraiche
salt & pepper (to taste)
grated parmesan (to serve)
chopped fresh parsley (to serve)

Method:

Heat the oil in a pan and season the chicken with a little salt and pepper. Add the chicken breasts and the bacon. Cook on a medium high heat and when the bacon is crisp and the chicken browned (but not cooked through), remove from the pan and set to one side on a plate. Add the onion, carrot and herbs to the pan and turn the heat down a little to sauté until vegetables are tender. Now add the garlic and chilli flakes and cook for another minute.

Turn up the heat a little and add the wine to the pan - boil to cook off the alcohol for a minute or two. Now put the chicken and bacon back in the pan with the stock and bring to a boil. Turn the heat to a low simmer and leave, uncovered, for about an hour, or until the stock has mostly reduced and the chicken is fall apart tender. Add a little more stock if beginning to look too dry.

Remove the chicken from the pan and shred with two forks. Put the chicken back into the sauce along with the crème fraiche. Stir and heat through gently, checking to see if you need more salt or pepper (the bacon is probably enough salt).

Cook the pasta until al dente and drain. Add the pasta to the sauce and toss well. Garnish with the parsley and parmesan and enjoy!


  

Pea and Ham Soup

The origins of pea soup go back many years and cover the UK, Poland, USA, Netherlands, Sweden.. although back when it was first introduced it was mostly used with dried split peas. This version is more like the USA version and is bright green and more like a loose puree. And its full of flavour. 

Either way, here I have used frozen garden peas with some leftover baked ham. You can use any ham you like but this chunky type is better for flavour than thin pre-sliced ham.

Ingredients:    

1 onion, chopped
1 tbsp. olive oil
1 clove garlic, crushed
handful fresh parsley, finely chopped
1.5 pints chicken stock, (a cube is fine)
3 tbsp. double cream
450g frozen peas
200g shredded ham
black pepper

Method:

Gently fry the onion for 5 minutes, until tender but not brown. Add the garlic and cook for a minute. Add the parsley, hot chicken stock, 400g of the peas and 150g of the ham. Stir well, bring to the boil and turn down to simmer for 10 minutes. Turn off the heat and use a stick blender to blend the soup well. Put back on the heat, add the remaining peas and ham and the cream. Leave on a low heat for another five minutes and season with a little black pepper (you are unlikely to want salt, as the ham has enough).

Serve and top with a little more ham as a garnish.