I love when foodies send me their recipes! My good friend Lauren who is a keen fisherman loves to cook her catches and boy does she catch some extreme fish!. She has sent me her Thai red fish & squid curry. Looks delish Lauren! To see laurens catches click here.
40 Dry Red Chillies
8CM Piece of Ginger (Peeled)
1 Stalk of Lemon Grass
4 Coriander Root Bunch
2 Heaped Tablespoon of Shrimp Paste
8 Cloves of Peeled Garlic
8 Kaffir Lime Leaves
2 Largish Shallots
3/4 Cup of Water
5 tins Coconut Cream
2 Tablespoons of Palm Sugar
Vegetables of choice
Firm flesh fish of choice
6 Small Squid Tubes, skinned
To Serve - rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.
To make chilli paste
Soak chillies in hot water for 3-5 minutes, drain and add all ingredients to a blender, combine until smooth.
Paste will last 5 days in the fridge sealed or can be frozen in ice cubes and will last a few months in the freezer
To make Curry
In a large pot heat a few tablespoons of vegetable oil
Add 4-5 heaped tablespoons of curry paste and cook until fragrant (1-2 minutes)
Add 5 tins of coconut cream and 2 tablespoons of palm sugar (or brown sugar) heat on low for 1-2 hours stirring occasionally
Add vegetables of choice 10 minutes before serving (I used canned baby corn, whole water chestnuts and fresh green beans), bring back up to a simmer
Add a firm flesh fish of choice (cut into 3cm cubes) I used Spangled Emperor (approx 2kg of fillets, skinned and de-boned) submerge under the curry and bring back up to a simmer before turning to low, I cook for a max of 5 minutes but check my fish to make sure it is only just cooked through
Add squid (I used 6 small tubes, skinned) 2 minutes before fish is ready
Serve with whatever you like, i've done rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.
The first time i tried prawn toast was at a restaurant in Bali, I've always had a kind of phobia of eating prawns, maybe it was the shell or the eyes that put me off, until i tried this prawn toast and ever since that day i order it if its on the Chinese menu.
Prawn toast is essentially blitzed up prawns and egg whites on bread and deep fried until golden and crispy. It is so delicious and my kids love them too. I use my thermocook & induction cooker to make these, but a food processor and deep fryer works the same.
3 Slices Day Old Bread
125g Prawns, raw and shelled
1/2 teaspoon Ginger, crushed
1 Egg White
1/2 teaspoon Cornflour
1/2 teaspoon Soy Sauce
1 Tablespoon Sesame Seeds
Thermocook & Induction Cooker Method:
With the froothie induction pressure cooker turn the knob to closed leaving the lid open, set to deep fry setting at 185'c.
As oil is heating add prawns, ginger, egg white, cornflour and soy sauce to your thermocook ( or food processor) and blitz for 10 secs/speed 5 ( for a smoother paste keep blitzing).
Spread 2 tablespoons of prawn mixture onto the bread, cut the crusts off and slice into 4 squares. Press each square into the sesame seeds. Fry the bread squares in the oil until golden.
I have always been a fan of garlic sauce (sorry husband) and i never seem to get it right at home, until today! I use my thermocook for this but you can do the same in saucepan.
This sauce has the perfect balance of garlic and cream and reminds me of the sauce i always have with my meals when i'm at a restaurant.
2 Tablespoons Butter
2 Tablespoons Garlic, crushed
1 Tablespoon Cornflour
1/2 teaspoon Salt
1 teaspoon Parsley (optional)
Add butter and garlic to your thermocook bowl heat for 3 mins/ 100'c/ speed 3. Add cornflour, cream and salt and cook for a further 7 mins/ 100'c/ 8 mins. Stir in parsley before serving.
Note: For a thicker sauce cook for a further few minutes.
Chicken and bacon in a smokey BBQ sauce, whats better? This slow cooked bowl of goodness is great served over mash with some steamed greens or a i like it, in a brioche bun! I make this recipe in my Induction Pressure-Cook Pro Multi Cooker on the slow cook low setting.
3 Large Chicken Breasts
250g Bacon, sliced into strips
1/2 Cup BBQ Sauce
1/4 Cup Tomato Sauce
2 Tablespoons Worcestershire Sauce
1 Heaped Tablespoon Brown Sugar
1 Heaped teaspoon Garlic, crushed
1/4 teaspoon Paprika
1/2 teaspoon Mustard Powder
1/2 Cup Sweetcorn (optional)
Heat a little oil in a frying pan over a medium heat. Add the chicken and the bacon and cook until browned. Whilst they are cooking add the rest of the ingredients to the slow cooker, mix well and add 1/4cup water. Add the sealed chicken and bacon to the slow cooker, cover and cook on low for 4hrs.
Induction Cooker Method:
To brown the chicken turn the knob to closed, leaving the lid open and set to deep fry 185'c. then follow the above instructions. Select the slow cook low setting to cook.
If you were to tell me that you could bake a cake in a pressure cooker i wouldn't of believed you, until today!
I was so surprised by how fluffy and light this sponge cake turnt out. I use my Induction Pressure-Cook Pro Multi Cooker from Froothie as it has a cake setting, which is awesome. This is just a basic sponge but you can flavor it in any way you wish.
200g Butter, softened
170g Caster Sugar
2 teaspoons Vanilla Extract
3 eggs, lightly beaten
185g Self Raising Flour
110g Plain Flour
Using an kitchen-aid with the paddle attachment (or electric beaters) beat the butter, sugar and vanilla together until light and creamy. Add the beaten eggs gradually, beating well after each addition. Sift the flours together, add the four and the milk to the butter mixture alternatively.
Spoon the mixture into the Induction Pressure-Cook Pro Multi Cooker and set to cake in the menu, set timer for 45 mins and press start. Once time is up let cake cool for 5 mins before removing and placing onto a wire rack to completely cool.
Serve plain or with fresh cream and berries.
A awesome beef stew, perfect for these cold nights. I use my Froothie Induction Pressure-Cook Pro Multi Cooker. This machine makes cooking a breeze.
500 Beef, diced into chunks
Plain flour to dust
2 Tablespoons olive oil
1 large Onion, peeled and roughly chopped
1 Clove Garlic, minced
2 Carrots, sliced
100mls Red Wine
2 Tablespoons Tomato Paste
1 Tin Chopped Tomatoes
1 cup Peas
1 Cup Corn
8 Small Potatoes, diced and chopped
1/2 Litre Beef Stock
Lightly dust beef with flour. Heat oil in the pressure cooker and seal beef until browned. Place on a plate a set aside.
Place onions, garlic and carrots in the pressure cooker and sauté for 2 minutes, or until onions are soft and brown. Add red wine. Stir for 2 minutes , scraping the bottom of the pan for any brown bits. Reduce liquid by half. Put beef back in the pressure cooker. Add in tomato paste, mixing well to coat the beef. Add in tinned tomatoes, peas and corn; Stir. Check the liquid in the pressure cooker. Add just enough stock to cover the beef and veggies. Cover the pressure cooker and bring to high pressure. Set to 40mins. Release pressure. Carefully open the lid. Season and serve with a few slices of buttered bread.
As all my friends know i'm a bruschetta freak! I order it everywhere we go (if they sell it).
Whilst out with my sister-in-law for lunch the other day the menu had an avocado version. Now I've tried avo once when i was about 19 and i hated it (mind you i did eat it unseasoned).
So i order this avo bruschetta (in hopes my taste buds have changed) and IT WAS AMAZING! so of course i had to re create it at home, and here is my version.
4 thick slices Italian-style crusty bread
2 Tomatoes, chopped
1 Spring onion, finely chopped
1/2 ripe avocado, halved, stone removed, peeled, chopped
100g Danish Feta
Balsamic reduction, for serving
Salt & ground black pepper, to taste
Preheat grill. Place the bread on a baking tray and cook under preheated grill for 2-3 minutes each side or until golden.
Place the tomatoes, onion, avocado and feta in a medium bowl, and toss gently to combine. Season with salt and pepper.
Spoon the tomato and avocado mixture over the toasted bread, drizzle with balsamic reduction and serve immediately.
Risoni, which is pasta shaped like rice, is the perfect base for this nutritious and filling salad. You can add anything you like to this salad to suit your own tastes, this salad below is filled with all my favorite flavors at the moment.
150g Feta (i use danish feta), drained and coarsely crumbled
1 Spring onion, sliced
6 pitted Kalamata olives, diced
1 Tomato, diced
1/2 Avocado, diced
2 Tablespoons Nuts (i used a mixture), chopped roughly
1 Tin 4 Bean Mix, drained and washed
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
Add all the other ingredients to the bowl and toss well to combine. Season well.
To make the dressing place vinegar and oil in a screw top jar and shake well. Pour over salad and toss gently.
Note: Sprinkle with some Pangrattato for some extra crunch and flavor.
Easy, Simple ingredients and delicious. These vanilla cupcakes with cream cheese icing are perfect for any gathering.
110g Self-raising Flour
110g Caster Sugar
110g Butter, softened
1 teaspoon Vanilla Essence
110g Cream Cheese, softened
55g Butter, softened
110g icing Sugar
1 teaspoon Vanilla Essence
Sprinkles to decorate
Preheat the oven to 190'c. Line a 12 hole baking tray with cupcake cases.
To a large bowl add the flour, sugar, butter, eggs and vanilla and mix with an electric beater until smooth (around 2mins).
Divide the mixture between cupcake cases. Bake for 15-20mins. Remove from oven and let cool down before icing.
To make icing beat the cream cheese and butter together until light and fluffy then mix in the icing sugar slowly. Add the vanilla then whip the mixture until smooth and light.
Pipe the icing onto the cupcakes and decorate with sprinkles.
Lets first start with the word 'Jutney'. I'm not sure this word actually exists, but in my world a 'Jutney' is a cross between a jam and a chutney.
This capsicum Jutney is super tasty and perfect for curries, spread on cheese and crackers or mixed into some Greek yoghurt for a dip. This recipe is great for using up leftover capsicums and tomatoes in the fridge.
2 Capsicums, finely chopped
3 cloves garlic, minced
1 Small Onion, finely chopped
1/2 cup Red Wine Vinegar
1/2 cup Apple Cider Vinegar
1/2 cup White sugar
1/2 cup Brown sugar
2 teaspoons Lemon juice
Salt & Pepper
Cut the tomatoes in half and grate them on the rough side of a grater to remove the skins.
Place all items into a large, deep saucepan (Or thermocook) and bring to a boil. Reduce to a simmer and cook until thick and syrupy (about 40 minutes).
Note: You can blitz the mixture if you don't like it super chunky, like i have in the picture below.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.