Fish and Lentil Curry

Perfect and easy.

1 Tbs oil
2 brown onions, chopped
2 potatoes, diced andthen microwaved until just soft
2 Tbs green curry paste
1/2 - 1 cup fish stock
400mL can coconut milk
500g firm white fish fillets, chopped
1 can green lentils, rinsed and drained
Lime wedges, to serve
Extra coriander, to garnish

 Heat oil in a frying pan or wok over medium-high heat, add onion and potato and cook, stirring 3 minutes until onion is soft. Add curry paste and cook, stirring 1 minute until fragrant. Add stock and coconut milk, bring to boil, reduce heat and simmer for about 5 minutes.

Add fish, lentils and coriander and simmer for 3 minutes, or until fish is just cooked.

Serve with lime wedges and garnish with extra coriander.

Moroccan Fish Stew

Delicious? Absolutely!

 

1 Tbs oil

2 onions, sliced

2 tsp grated fresh ginger

1 tsp ground cumin

1 tsp tumeric

1/2 tsp cinnamon

pinch cayenne pepper

500g jar pasta sauce

250mL water

500g firm white fish fillets, cut into chunks (I used Basa fillets)

400g can chickpeas, rinsed and drained

salt and freshly ground pepper, to taste

flaked almonds, to serve

1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent.
2. Add the ginger, cumin, turmeric and cinnamon and cook for two minutes, stirring regularly.
3. Add the cayenne pepper, pasta sauce, salt and 250ml/9oz of water and cook, stirring frequently, for two minutes.
4. Add the fish and simmer for five minutes, or until the fish is cooked through and tender.
5. Add the chickpeas and cook for a further 2 minutes, then season with salt and freshly ground black pepper.
6. To serve, spoon out the tagine into bowls of rice or couscous and garnish with flaked almonds.

Softened onions with spices....

Raw Basa chunks.

Onion and pasta sauce....

...fish added and covered with sauce.



Addition of chickpeas and seasoning.

Yum!!!!

Szechuan Chicken

One of my favourite flavoured dishes. This Szechuan Chicken recipe is for those who like it hot and spicy!

Serves 4

500g chicken, cut into thin strips
1/2 tsp five-spice powder
1 Tbs Chinese rice wine
1 Tbs soy sauce
1 Tbs chilli bean paste (toban djan)
2 teaspoons vinegar
2 tsp soy sauce (extra)
3 Tbs chicken stock
1 Tbs peanut oil
1 red onion, sliced lengthways
2 tsp grated ginger
1 tsp Szechuan peppercorns, crushed
8 small red chillis, cut in half lengthways, seeds removed
steamed rice, to serve

Combine the chicken, five-spice powder, rice wine and soy sauce in a bowl. Cover and refrigerate for one hour.

Combine the chilli bean paste, vinegar, soy sauce and stock in a small jug and set aside.

Heat oil in wok until very hot. Stir fry ginger , chilli and onions for 2 minutes, add chicken and fry until just cooked through. Add peppercorns and sauce mixture and stir until thickened. Serve with steamed rice.

Highly recommended recipe book.

 Marinated chicken.

The sauce mixture. 

 Red onion and ginger, prepared.

 A small amount of Szechuan peppercorns, ground up in my trusty (and extremely heavy) mortar and pestle.

 Ground Szechuan peppercorns.

Mint and Pea Pasta

Budget-friendly!

1 Tbs oil
1 tsp garlic
1 onion, chopped
400g pasta, cooked al dente
250g frozen peas, thawed
100g baby spinach leaves
bunch fresh mint leaves
salt and pepper, to season
parmesan cheese, to garnish

Heat oil in pot. Add garlic and onion, fry until translucent. Add peas and stir until heated through.
Add pasta, mint and spinach, toss until spinach is wilted. Season and serve with a sprinkling of cheese.

Sang Choy Bao

This dish was a 'cheat' dish, made from an Asia @ Home meal kit (available from most supermarkets). Just add mince meat, spring onion and lettuce cups. Too easy!

Guacamole, Chilli Wine and Chandon

Perfect weekend!

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