Q for Queenstown (New Zealand)

________________

Garlic and Chilli King Prawns

Garlic and chilli King Prawns

Ingredients:-

20-25 fresh peeled king prawns

Half a lemon

3 cloves of garlic finely diced

4 heaped tbsp of corn flour starch

Chilli flakes - 1 tsp mild, 2 tsp hot, 3 tsp very hot

Salt and pepper

1/4 cup of olive oil

Method:-

In a medium pan heat the 1.4 cup of oil

Squeeze the lemon juice of prawns and mix

Add corn flour to a bowl and mix in garlic, chilli, salt and pepper

Add prawns to the flour 2 or 3 at a time and coat well

Carefully add the prawns to the hot oil cook about 1 min each side

Remove carefully add put on kitchen paper to drain

________________________

Avocado, Mozzarella and tomato salad

Avocado, Mozzarella and tomato salad

Ingredients:-

1 Mozzarella ball

1 Avocado

15 baby tomatoes cut in half or quaters

1/4 of an onion in thin slices

Sweet Basil leaves, torn into small pieces

Dressing

1/8 cup of extra virgin olive oil

Juice from 1 lemon

1 clove of garlic, finely chopped

1/4 tsp of sea salt

A pinch of freshly ground black pepper

Method:-

Combine the salad ingredients in a mixing bowl and toss. Set aside.

Prepare the dressing by mixing together the oil and lemon juice. Whisk with a fork to Fully combine 

and emulsify the oil and juice. Add the garlic, salt and pepper and  Whisk again for 30 seconds.

Pour a dressing over the salad and toss to coat ingredients.

______________________

Cod and potato stew (Portuguese style)

Cod and potato stew

Ingredients:-

400g of cod loin or other white fish cut into chunks

400g waxy potatoes slice into discs

200g of tomatoes sliced into discs

100ml of fish stock

1 tbsp olive oil

1 medium onion sliced

1 bay leaf

Fresh thyme sprigs

Salt and pepper

Method:-

Cook the sliced onions in the oil gently for about 15 mins and set aside

In a medium pan stack up the ingredients in several layers as follows

Some onion, some potato, some tomato, some fish, salt and pepper and repeat

Once all ingredients used up

Add some sprigs of thyme ontop and the bayleaf

Pour the fish stock over

Bring to a light simmer and cover for 40 mins

Cod and Potato stew with Avocado and mozzarella  Salad

P for Phuket (Thailand)

Thai crunchy satay king prawns

Thai crunchy satay king prawns

Ingredients:-

24 fresh peeled and rinsed king prawns

1 tbsp of peanut butter

2 tbsp cruched peanuts

200 ml coconut milk

1 tsp of thai red curry paste

half tsp of fish sauce

half tsp of tomato puree

1 tsp of brown sugar

1 red chilli

2 crispy rye breads

Method:-

Add to a pan:- Peanut butter, peanuts, coconut milk, red thai curry paste, fish 

sauce, tomato puree & brown sugar.

Mix well together and use enough to just coat all the prawns

Once prawns are coated put them on skewer (6 per skewer)

Heat the rest of mixture in pan and simmer for 5 mins

Crush up the rye breads

Deseed and dice up chilli very fine

Mix chilli and bread crumbs together and flatten out on chopping board

Dip the skeweres in the bread crumb chilli mixture until they are covered

Grill the prawns in hot oven for 2-3 mins each side.

Serve on plate with hot peanut sauce on side to dip

_______________________

Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients:-

225g new potatoes , cut into chunks

150g mixed baby corn and mange tout

Bamboo Shoots

1 tbsp olive oil or vegetable

1 garlic clove , chopped

1 rounded tbsp or 4 tsp Thai green curry paste

400ml can coconut milk

2 tsp Thai fish sauce

1 tsp caster sugar

1 lime zest

450g chicken breast diced

Good handful of fresh basil leaves

Method:-

Put the potatoes in a pan of boiling water and cook for 5 minutes.

Throw in the baby corn and mange tout and cook for a further 3 minutes.

Drain and put to one side.

In a wok or large frying pan, heat oil

Then drop in the garlic and cook until golden, this should take only a few seconds.  

Spoon in the curry paste and stir it around for a few seconds to begin to cook the 

spices and release all the flavours. 

Pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken.

Turn the heat down to a simmer and cook, covered, for about 10 minutes until the 

chicken is cooked.

Tip in the potatoes baby corn, mange tout and bamboo shoots and let them warm through in the hot 

coconut milk, then add a lovely citrussy flavour by stirring in the lime zest.

The basil leaves go in next, but only leave them briefly on the heat or they will 

quickly lose their brightness. 

Scatter with the lime garnish and serve immediately with boiled rice.

_____________________

We used this Green curry paste (Very Good)

Perfect to wash down the Thai Green Chicken Curry

O for Ontario (Canada)

Pea Hummus

Pea Hummus

Ingredients:-

3 cups of Frozen Garden peas

1/4 cup parsley or cilantro

3/4 teaspoon cumin ground

1/2 teaspoon salt

3 cloves of garlic

1/4 cup tahini

the juice of 1 to 2 lemons

Method:-

Put a large pot of water on to boil, and when it boils add the peas. Boil until tender, about 5 minutes.

Meanwhile, put the parsley or cilantro, cumin, salt, garlic and tahini into a food processor. Process until finely chopped.

Drain the cooked peas, and rinse them in cold water until cool. Drain well, and add them to the food processor. Blend until very smooth. Add the juice of one lemon, and blend it in well. Taste the hummus, and add more lemon juice if desired. I find this does take a lot of lemon juice; the peas are so delightfully fresh and sweet tasting, but that calls out for a lot of lemon to balance them.

Serve as you would regular hummus, with bread, crackers, chips etc.

_________________

Parsnip Fritters

Parsnip Fritters

Ingredients:-

225 grams (1/2 pound) parsnips (2 large)

1/4 teaspoon salt

Fresh ground black pepper to taste

Fresh ground white pepper

1/4 cup flour

1 large egg

1/4 cup milk

1/4 cup oil to fry

Method:-

Peel the parsnips and grate them quite finely; they will cook better than if they are coarse. Toss them with the salt, pepper and flour. Mix in the egg well, then mix in the milk to make a smooth batter.

Heat the oil in a large skillet over medium-high heat. Put the batter in by spoonfuls to form small patties; you should get 6 to 8 of them, although you could make them even smaller if you like. When you see the edges start to look brown, turn them over and cook them on the other side. They cook very quickly - 2 or 3 minutes will do each side.

When they are done, blot them briefly on paper towel and serve at once.

_____________________________

Eggplant, Potatoes, Tomatoes & Bean Stew

Ingredients:-

1 large onion diced

3 or 4 cloves of garlic chopped

1 Large eggplant

2 cups chopped green beans cooked

6 medium tomatoes, peeled and chopped

6 medium potatoes boiled and chopped

1/4 cup olive oil

1 teaspoon salt

1 teaspoon fresh basil leave sliced

1 teaspoon dried Sage

Method:-

Heat oven to 200°C.

Peel and cube the eggplant

Put in a baking tin and drizzle with olive oil and salt and bake in oven for 40 mins

Heat some oil in a large frying and add the onions and fry until just brown

Add the garlic and fry for a further min

Remove the onions and garlic from pan and set aside

Add some more oil to pan and fry the eggplant for a few mins

Add the potatoes, beans, Basil and sage and stir well

Add the tomatoes, salt and onions and garlic

Cook for 8 to 10 mins stirring regular.

Chicken with Leeks and Barley

Ingredients:-

3 large leeks

2 or 3 cloves of garlic

3 pounds skin-on, bone-in chicken pieces

3 tablespoons butter

1 ½ cups pot barley

4 cups (1 litre, or 1 quart) chicken stock

¼ cup balsamic vinegar

2 bay leaves

salt & pepper

1 tablespoon dried sage, or 2 to 3 tablespoons minced fresh sage

Method:-

Trim the leeks, chop them, and rinse them well. Peel and mince the garlic. Cut the chicken into pieces, if it is necessary.

Heat 2 tablespoons of butter in a large skillet, and sauté the leeks until soft. Add the garlic, and sauté for a minute or two more. Put them in a large pot with the barley and the chicken stock.

Heat the remaining butter in the skillet, and sauté the chicken pieces until nicely browned on each side. Put them in the pot with barley and leeks.

Add the vinegar, bay leaves, salt and pepper, and simmer, covered, until the barley is tender; about 1 hour. Stir very gently if it seems to be sticking, otherwise don’t bother. Add the sage about 15 or 20 minutes before the barley is done.

Serve garnished with a little parsley, if you like and if you have some.

Meat Loaf

Meatloaf with Stir fried sprouts and Shiitake Mushrooms

Ingredients:-

Prepare the Vegetables:

1 medium onion

1 large carrot

1 tablespoon sunflower seed oil

Peel and chop the onion fairly finely. Peel and grate the carrot. Sauté them in the oil until soft. Let them cool as you prepare the remaining ingredients.

Meatloaf:

¾ cup fine breadcrumbs

2 extra-large eggs

½ cup tomato sauce

1 tablespoon Worcestershire sauce

1 tablespoon tamari or soy sauce

½ teaspoon black pepper

½ teaspoon celery seed

½ teaspoon rubbed basil

½ teaspoon rubbed savory

½ teaspoon rubbed thyme

½ teaspoon salt

250g (1/2 pound) each ground beef & lean pork

250g (1/2 pound) ground lamb or turkey

Ingredients:-

Preheat the oven to 180°C.

In a large mixing bowl, put all the ingredients except the meats, and mix well. Crumble in the meats, and add the cooled sautéed vegetables. Mix everything thoroughly; I find it easiest to do this with my hands.

Press the mixture into a loaf pan and bake for 1 hour. Let rest 5 or 10 minutes before lifting the meatloaf from the pan to a serving platter, and slicing. Serve at once, although it should be noted that the cold leftovers make lovely sandwiches.

________________

Stir Fried Brussels Sprouts and Mushrooms

Ingredients:-

2 cups Brussels sprouts

1 1/2 cups shiitake or button mushrooms, or a blend

1 tablespoons minced fresh ginger

1 or 2 cloves of garlic

1 teaspoon of corn starch

1 tablespoon soy sauce

1/3 cup water

2 tablespoons mild vegetable oil

Method:-

Wash and trim the Brussels sprouts, and cut them in halves or quarters depending on their size. Clean and trim the mushrooms, and cut them in halves or quarters as well.

Peel and mince the ginger and garlic.

Mix the corn starch with the soy sauce and water in a small bowl.

Heat the oil in a large skillet or wok over high heat. Add the Brussels sprouts, and about 1/4 cup of water. Cook, stirring constantly, until the water evaporates and the sprouts are a fairly bright green. They should look about half-cooked to you at this point.

Add the mushrooms, and continue cooking and stirring until the mushrooms soften and brown slightly, along with the sprouts. Add the ginger and garlic, and mix in well. Finally, stir up the starch and liquid, and pour it over the vegetables. Mix in well; it should thicken up and coat the veggies pretty much immediately. Serve at once.

_______________

Our first anniversary video 13th February 2011

N for Naples (Italy)

Linguine with mussels and king prawns

Linguine with mussels

Ingredients

1 Kilo fresh Mussels

300g Fresh peeled prawns

300 g linguine

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp finely sliced red chillies

1 tsp finely chopped garlic

150 ml white wine

6 tbsp chopped flat leaf parsley

Black pepper

Grated Parmesan

Method

In a large pan at medium heat add white wine and mussels. Cover for 5 mins  

In a large pan add boiling water and boil linguine for 10 mins

In a bowl add the mussel and wine juice and add most of the mussels removed from shells (Keep a few in shells for decoration)

In a pan at medium heat add olive oil and fry onions until brown

Add Garlic and chilli and fry for 1-2 mins

Add the mussels and wine juice and parsley and simmer for 5 mins

Add the Linguine and stir well

Plate up and garnish with black pepper, parsley, olive oil and parmesan.

_______________________

Mozzarella basil and tomato salad

Ingredients

1 Mozzarella ball

3 tomatoes slice

A handful of Basil leaves whole

3 Sun dried tomatoes diced

Extra virgin Oil

Fresh ground black Pepper

Some black olives slice optional for garnish

Method

Arrange straight onto plate stack up mozzarella, basil and tomato.

Repeat and arrange on a plate

Drizzle with oil

Garnish with sun dried tomatoes, black pepper and olives (optional).

__________________

Linguine with mussels and king prawns

M for Morocco

Chicken tagine with preserved lemons and olives

Chicken tagine with preserved lemons and olives

Ingredients:

1/2 tsp saffron, crushed

250 ml hot chicken stock

3 onions, chopped

2-3 tbsp olive oil

1 tsp ground ginger

1 tsp ground cumin

3 cloves garlic, sliced thinly

1 chicken, jointed or 7 chicken thighs/legs mixed

1 tsp black peppercorns, crushed

6 small preserved lemons, quartered (or 2 large ones, chopped)

100 g mixed olives

1 handfuls coriander leaves, chopped

1 handfuls flat leaf parsley, chopped

Crusty bread or couscous to serve

Method:

Put the saffron in the stock to infuse.

Meanwhile, gently fry the onions in the olive oil until soft. Add the ginger, cumin and garlic and cook gently for a couple of minutes.

Add the chicken pieces and stir to coat with the onion and spices. Sprinkle over the crushed peppercorns and preserved lemon. Add the saffron infused stock and bring to the boil.

Cover and cook on a very gentle heat for 1 hour, or until the chicken is falling apart. Add the olives and continue to simmer for another 10 minutes.

Stir in the chopped coriander and parsley just before serving. Serve with crusty bread or couscous.

Cooks' note: if you are using a Tagine pot to make this dish, soak it for about 3 hours before its initial use if it is unglazed. Use a diffusion plate on your cooker, so it doesn't crack. Tagines are not suitable for Halogen hobs, but can be used in the oven.

___________________________

Chicken tagine with couscous

Moroccan Couscous

Ingredients:

1 1/4 teaspoons ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground cayenne pepper

1/2 teaspoon ground cardamom

1/4 teaspoon ground coriander

1/4 teaspoon ground allspice

1 tablespoon olive oil

1 red onion, cut in half and thinly sliced

1 red, green, or yellow bell pepper, cut into 1" pieces

2 zucchinis, halved lengthwise and cut into 3/4 inch pieces

1/2 cup golden raisins

1 teaspoon kosher salt

Grated zest of one orange

1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained

1 1/2 cups chicken broth

1/2 cup orange juice

1 1/2 cups couscous

3 tablespoons chopped fresh mint

Method:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

______________________________

Eggplant Salad "Zaalouk"

Ingredients:

50 g de butter

4 eggplants

3 tomatoes

3 cloves of garlic, chopped

1 teaspoon of Moroccan sweet paprika

Salt and Pepper

1 teaspoon of cumin

1 tablespoon of chopped parsley

3 tablespoons of olive oil

Method:

Preheat the oven to 150°C.

At the same time wash, peel and cut the eggplants into large cubes and place in the oven for 40 minutes.

In a pan mix together the garlic, olive oil, tomatoes, sweet paprika, cumin and salt and pepper Cover with a lid and cook for 20 minutes, then remove the lid, add the eggplants and cook for 10 minutes more (without the lid).

Before serving, add in the parsley.

This dish can be garnished with slices of black olives and Belazu  preserved lemon sliced.

___________________________

Moroccan Coffee and Date Dessert

Coffee and date dessert

Ingredients:

14 oz / 400 g stone less dates

15 fl oz / 450 ml strong black coffee

10 cardamom pods

1 heaped teaspoon sugar

Method:

Put the dates in a large bowl.

Brew the coffee, measure out the correct amount in a measuring jug and add the sugar to it. With the handle of a knife gently crush the cardamom pods and their seeds. Add these to the coffee.

Stir the coffee mix until the sugar has dissolved. Taste and add a little more sugar at this point if the coffee is too bitter - it should still have a bit of a ‘bite’, however. Note: If using coffee liqueur, add this first and adjust the amount of sugar accordingly.

Leave the coffee to stand for 5 minutes to allow the flavours to develop before pouring over the dates through a sieve. Discard the cardamom pods and seeds.

Let the coffee cool for about 10 minutes before transferring the bowl to the fridge to chill.

The dessert should ideally stand in the fridge for 24 hours before being eaten, as the flavours will continue to develop and the coffee sauce become thick and syrupy. But for a dessert the same day, give it at least an hour.

Divide the dates between four colourful bowls and serve with thick yogurt or quark to offset the dessert’s sweetness.

_____________________

Khobz wholemeal flat bread

Ingredients:

2 1/2 Cup wholemeal flour

1 teaspoon caster sugar

1 teaspoon salt

1 x 7 g sachet yeast

1 1/4 cups of tepid water

1/2 teaspoon ground sweet paprika

1/3 cup corn meal

1 tablespoon of oil

1 egg, lightly beaten

Method:

 Preheat oven to 180°C, Combine 1/2 cup flour, sugar, salt, yeast and water in bowl.

Stand covered in a warm place until foaming.

Sift rest of flour, paprika and corn meal into bowl, add oil. Stir in yeast mixture.

Mix to firm dough. Knead until smooth. Stand covered in a warm place 20 minutes.

 (Add prepared yeast mixture to oil, flour, cornmeal and paprika. Mix into a firm dough. Knead until smooth and stand in a warm place.

Divide dough into sixteen even portions. Roll out balls into 10 cm flat rounds.Brush bread with beaten egg, sprinkle with sesame seeds and bake.)

 Divide into sixteen, roll into balls, flatten into rounds .Place on greased baking tray. Brush with egg. Bake 12 minutes.

Us at the zoo. How exciting.