Friday, 15 June 2018

Thai Curry Vegetable Soup

2 Tbsp neutral cooking oil
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato (about 1 lb.)
1 bunch baby bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles

1/2 red onion
1 lime
Handful fresh cilantro
Sriracha to taste


  1. Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
  2. Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  3. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
  4. While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
  5. Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
  6. To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.


Thursday, 26 April 2018

Miso Honey Chicken

1 Whole chicken
3 tablespoons white miso
2 tablespoons honey
1/4 cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt (about 2 teaspoon fine salt)

Go here for the recipe.

Tuesday, 24 April 2018

Orecchiette cooked in chickpea and tomato sauce

50ml olive oil, plus 2 tbsp extra to serve
6 garlic cloves, peeled and crushed
1 x 400g tin chickpeas, drained and patted dry 
2 tsp hot smoked paprika
2 tsp ground cumin
¾ tbsp tomato paste
Salt and black pepper
40g parsley, leaves picked and roughly chopped
2 tsp lemon zest
4 tbsp baby capers
80g good-quality green olives, pitted and roughly torn
250g cherry tomatoes
2 tsp caster sugar
½ tbsp caraway seeds, lightly toasted and crushed
250g dried orecchiette
500ml vegetable stock
Put the first six ingredients and two teaspoons of salt in a large saute pan for which you have a lid, then put it on a medium heat and fry gently for eight minutes, stirring often, until the chickpeas are slightly crisp. Transfer a third of the chickpeas to a small bowl, to use as a garnish.
In a second bowl, combine the parsley, lemon zest, capers and olives, then add two-thirds of this mix to the saute pan with the cherry tomatoes, sugar and caraway seeds, and cook for two minutes more, stirring often.
Add the pasta, stock and 200ml water, and bring up to a simmer. Turn the heat to medium, cover with a lid and leave to cook, undisturbed, for 12-14 minutes, until the pasta is al dente.
Stir in the remaining parsley mixture, drizzle with the remaining two tablespoons of oil, and garnish with the fried chickpeas and a good grind of pepper.

Sunday, 22 April 2018

Creamy Ricotta Pasta Sauce

For the sauce base:
1/2 cup ricotta cheese
1 large egg
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
zest from 1 lemon
cayenne to taste
about 2/3 cup hot pasta water, plus more if needed
For the pasta:
8 ounces dry pasta, cooked 1 minute under
1/4 cup pesto, or to taste
lots of grated ricotta salata to finish

Go here for the recipe.

Wednesday, 18 April 2018

Asian Caramel Slow Cooker Pulled Pork

4-5 lbs. pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil

Wet Rub

2 tablespoons toasted sesame seed oil
2 tablespoons ginger powder sounds like a lot but it's amazing
1 tablespoon garlic powder
1 tsp EACH salt, onion powder
1/2 teaspoon black pepper

Slow Cooker Sauce

1/2 cup coconut milk (I like Chakoah)
1/2 cup reduced sodium soy sauce
1/3 cup Japanese sweet rice wine/mirin may substitute dry sherry
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon Sriracha/ Asian hot chili sauce
1 tablespoon cornstarch

Caramel Sauce

1 1/4 cup packed brown sugar
1/4 cup water

 Go here for the recipe

Slow Cooker Goat Curry

2 pounds goat meat
2 red onions, chopped
1.5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 tablespoon ghee
4 cloves (whole) (or a pinch of ground cloves)
2 cardamom pods (or a pinch of ground cardamom)
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1-2 Serrano pepper, minced

Add later:

1 (28 ounce) can organic diced tomatoes
1 teaspoon garam masala, add more to taste
1/2 – 1 cup water, depending on how thick you’d like the curry

Go here for the recipe.

Monday, 16 April 2018

Whole Cauliflower with Parmesan

1 large whole cauliflower
4 cloves garlic, minced
4 tablespoons melted butter
1 tablespoon finely chopped sage
1 lemon, juiced and zested
1½ teaspoons salt
½ teaspoon pepper
¾ cup powdered Parmesan cheese
2 tablespoons finely chopped fresh parsley

Go here for the recipe.