Spicy Clear Tom Yam Prawn Soup

Tom Yam is a classic Thai soup and this recipe makes it extremely easy and quick to prepare without compromising on flavours, complexity or indeed heat.
Ingredients:
500ml Chicken Stock (I used Marc Pierre White’s chicken pots, which are perfect for this)
3 Birds Eye Chillies, halved and slightly crushed
5g Dried Lemongrass (used a fresh lemongrass stalk bruised)
3 Whole Kaffir Lime Leaves
5g Sliced Galangal (used Bart galangal in sunflower oil)
6 Large Fresh Prawns whole
100g Mushrooms sliced
4 Tablespoons Lime Juice (I find this is roughly equivalent to 2 juicy limes)
1 1/2 Teaspoons) Fish Sauce

Instructions:
1. Prepare the prawns by removing the heads, legs, and peeling. Leave the tails on. I used Waitrose frozen tiger prawns which came shelled already.
2. Bring the stock to the boil, and add the galangal, lemongrass, and kaffir lime leaves. Break the chillies in half and crush them with the handle of a knife (or a pestle) before adding them to the soup.
3. After 2 – 3 minutes, add the prawn and the mushrooms and bring to the boil again.
4. Add the fish sauce and then remove from the heat. Finally add the lime juice to taste. Add more fish sauce or lime juice to taste. Garnish with fresh coriander and serve immediately.

Spiced Butternut Squash Salad

This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.

Servings: 4

Ingredients:

800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
100g rocket
cooking chorizo

Soy balsamic dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey

Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.

Whilst roasting slice the chorizo and dry fry until crispy. Set aside.

Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.

Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.

Spiced Butternut Squash Soup

I made this as a combination of two recipies for a creamy butternut squash soup. It came out truly amazing and I just have to make a note of what I did to recreate it exactly next time.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes  
Serves: 4
Ingredients
  • 500ml Chicken or Vegetable Stock
  • 800g-1kg Butternut squash, seeded and peeled
  • 4 tbsp Olive oil
  • 4 small Thai chillies choppped
  • 1 tsp Ground cumin
  • 1 tsp Garam masala
  • 6 Garlic cloves, peeled, whole
  • 1 Onion, peeled and chopped
  • 1 large piece of ginger (about 10cm) very finelly chopped
  • 400ml Coconut milk (1 can of Waitrose half-fat)
  • 1 Lime, juice (I used half a lemon)
  • Double cream, to serve
  • Fresh basil leaves
  • Fresh Thai chillies chopped
Method
  1. Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes than scatter over the garlic and roast for a further 20 minutes or until tender.
  2. Meanwhile, heat the remaining olive oil in a large saucepan; add the onion and ginger, cover, and allow to soften. Saute for about 10 minutes. Add the roasted butternut squash, stock and coconut milk. Simmer for 10 minutes, add lime juice or lemon juice to taste and season. Liquidise with a handheld blender or a processor.
  3. Serve with a drizzle of double cream, add fresh basil and chilli to garnish the soup.

Variations on the puff pastry theme

A variation on Prawn, tomato and ginger parcels, using the same pastry – JUS ROL All Butter puff.

Ingredients

Serves 2 for lunch or light dinner

1/2 of 375g JUS ROL All Butter Puff pastry
100g ham – I used a thicker sliced roast ham
1 1/2 tbs of spicy sweet chilli sauce2 large fresh red chilli peppers – deseeded and sliced (didn’t have any other crunchy fresh veg)
1 mozzarella in brine – sliced
generous sprinkling of za’atar all over – can be substituted with dried oregano
few leaves of basil to serve – used my own
Preheat over to 220C (200C for fan assisted over)/Gas 7

Roll the pastry into a rectangle. Place on a metal sheet

Spread the chilli sauce as far to the edges as possible. Evenly distribute small pieces of ham, then the slices of fresh chilli peppers and finally the mozzarella.

Bake for approximately 15 minutes until pastry is risen and golden. I find that leaving it a couple of minutes doesn’t hurt anything.

Slice into four smaller pieces and enjoy. We had this with the fennel soup for starter and there was enough for a light dinner.

Summer dinner

It started with the idea of a dinner on a terrace or garden in occasionally warm weather this spring and ended as a delicious dinner inside. The menu was positively spring-like:

Fresh cucumber, pea & mint soup, griddle herby lemon chicken with jersey royal potatoes with butter & parsley, and a side of stir-fried courgettes with ginger and chilli. Served with white wine, of course.

Fresh cucumber, pea & mint soup

Serves 4
Nutrition: 305kcal/25g carbohydrate/5.3g sugars/19.8g fat/12.8g saturated fat/2.5g salt per serving

1 fresh cucumber, medium to large, peeled and diced
25g butter
1 small onion, chopped
300g Maris Piper potatoes, peeled and cubed
1 litre chicken or vegetable stock
250g podded fresh peas or frozen peas
2 sprigs fresh mint, plus shredded mint for garnishing
4 tbsp creme fraiche
1/2 tsp cayenne pepper
pinch of paprika

Wash the cucumber and cut off 5cm to reserve for the garnish. Cube the rest. Melt the butter in a large pan and add the onion, cucumber and potato and cook over a low heat for 10 minutes stirring. Add the stock and bring to the boil, then simmer for 12-15 minutes until the potato is almost tender.

Add the peas and whole mint springs to the pan and simmer for 5 minutes until the peas are tender. Remove the mint sprigs and add 6-8 ice cubes to the pan and stir until melted. Blend or process until smooth, then chill. Serve with a dollop of creme fraiche in each bowl and a scattering of shredded mint, diced cucumber and sprinkle of paprika.

Griddled herby lemon chicken

Serves 4
5 minutes preparation
1 hour marinating time
15 minutes cooking time

1 unwaxed lemon, plus extra lemon wedges to serve
100g natural yoghurt
15g pack fresh oregano (I used lovage from my garden)
20g pack fresh flat leafed parsley, chopped
2 cloves garlic, roughly chopped
1 tbsp olive oil
4 British free range skinless chicken breast fillets

Grate the lemon zest and squeeze the juice, then place both in a blender with the yoghurt, oregano, parsley, garlic, olive oil and seasoning. Whizz until smooth. Place the chicken breasts in a shallow dish and poor over the marinade. Cover with clingfilm and leave to marinade in the fridge for at least an hour, turning once.

Heat a ridged griddle or non-stick frying pan. I used a flat non-stick pan as was making a mess of it on the griddled one. Cook for 6-7 minutes each side, turning once until golden and cooked through with no pink meat (this is important). Serve with extra lemon wedges, new potatoes and a green salad or a lightly stir-fried greens.

With the last piece of chicken in the pan almost done, I added the marinade and cooked it well, served it as a top up sauce with the meal.

Jersey royal new potatoes with butter and chopped parsley

600g new potatoes
15g butter
15g parsley, chopped

Cover the potatoes with cold water in a pot, bring to boil, simmer for 20 minutes or until tender. Add butter and parsley, let stand for 2 minutes before serving.

Stir-fried courgettes with ginger and chilli

1 courgette per person
half-inch chunk of fresh ginger, peeled, thinly sliced, then chopped very finely
1 large clove garlic, thinly sliced, then chopped
1 fresh red or green chilli, very thinly sliced
1 tsp groundnut oil
soy sauce
cut courgettes in about four portions, then cut each portion in half. Place each cut section face down on a cutting board and slice very thinly into fine little strips, about 2mm thick.

In a wok or frying pan, heat up groundnut oil. When it is hot (but not too hot), throw in the chopped garlic, and stir fry for about a minute. Before it takes colour, throw in the ginger, followed by the courgette-strips and the chilli. Stir fry until the courgettes begin to go translucent. Season with soy sauce and sesame oil, if you’ve got any, then serve.

Chicken with garlic and cider

This is a wonderful impromptu dish I made for my mother when looking at what ingredients I had at hand. From my trusted source of ocado recipes.

Don’t be put off by the large quantity of garlic, as the flavour will mellow in the cooking. Good with boiled new potatoes and green beans.

Serves 4

Total time required 50 mins

Preparation time: 10 mins

Cooking time: 40 mins

Ingredients:

15 Garlic Cloves, unpeeled

1 pinch Salt

1 pinch Black Pepper, freshly ground

2 tbsp Olive Oil

30g Butter, unsalted

4 Chicken Breasts, skin on

1 Bay Leaf

450ml Dry Cider

200ml Apple Juice

200ml Double Cream

1 tbsp Thyme, leaves

Instructions

Preheat the oven to 180°C (350°F/Gas 4). Cook the whole, unpeeled garlic cloves in a pan of boiling salted water for 4 minutes. Drain, cool slightly, then peel and set aside.

Heat the oil and butter in the casserole. When sizzling, add the chicken, skin-side down, and cook for 4–5 minutes, or until deep golden brown. Turn the chicken over and add the garlic cloves, bay leaf, cider, and apple juice. Cover and transfer to the oven for 20–25 minutes, or until the chicken is cooked through.

Lift the chicken out of the pan. Remove half the garlic cloves and discard. Bring the remaining juices up to the boil. Crush the garlic into the juices with a fork, then boil until reduced and thickened slightly.

Add the cream, season to taste with salt and pepper, and simmer for 1 minute. Return the chicken to the sauce and baste with the juices; add the thyme leaves and serve immediately.

Venison Sausages with Sweet Roasted Vegetables

Last weekend we got some lovely venison sausages at the Duke of York market from Wild about Game, together with the steaks for the previous recipe. I thought let’s do something more than just grill them and eat them with mash, venison deserves better. But, sadly, when the time came to put the sausages in the over, we discovered they were off, one day before the use-by-date. Not impressed. Fortunately, I had a back-up of Waitrose sausages, so all was not lost.

Ingredients

2 tbsp redcurrant jelly
2 tbsp red wine
1 red pepper, deseeded and quartered
1 orange pepper, deseeded and quartered.
1 yellow pepper, deseeded and quartered
1 large green courgette, thickly sliced
1 large yellow courgette, thickly sliced.
2 red onions, peeled and quartered
4 tbsp extra virgin cold pressed rapeseed oil.
1 1/2 teasp coriander seeds, lightly crushed
1 1/2 teasp cumin seeds, lightly crushed
Salt and freshly ground black pepper
12 Glenlyon Venison sausages
350g (12oz) cherry vine tomatoes, washed
A few fresh basil leaves

1. Preheat the oven to 200 C/ 400 F/ Gas 6. Line a large baking tray with baking parchment. Put the redcurrant jelly in a small saucepan with the red wine and heat very gently, stirring occasionally, until melted together. Set aside.

2. Arrange all the vegetables evenly on the prepared baking tray. And drizzle with all but 1 tbsp oil, turning the vegetables to make sure they are well coated in the oil. Sprinkle with the seeds and plenty of seasoning.

3. Arrange the sausages on top of the vegetables, then brush the sausages with the redcurrant glaze. Bake in the oven for 20 minutes. Turn the sausages and brush with more glaze. Arrange the tomatoes around the edges of the baking tray, brush with the remaining oil, and return to the oven. Bake for a further 10-15 minutes until tender and cooked through. Serve straight from the baking tray, sprinkled with fresh basil and accompanied with a green salad and some crusty bread. (I made some parsnip puree, which was similar to the celeriac one and tasted amazing with the sausages.)