Thai Curry and Other Coconut Curries

I have always found that Thai curry is one of those foods which is never as good when you make it at home as it is when you go out to eat it. This probably stems from the fact that the Thai curry paste available in most shops is nowhere near as good as the stuff that most restaurants use. It’s also taken me a long time to figure out how to get the coloured oil on top of the curry which gives it the authentic look – and in the process, really helps to meld the flavours together.

The coloured oil is formed when the coconut milk is cracked. This is where the coconut oil starts to split out of the rest of the liquid. It happens when the coconut milk is heated and boiled and as the water is driven off, the balance of oil to water is changed so the milk, which was previously an emulsion of oil in water, now has too high a fat content so the coconut oil starts to leak out. Coconut oil is a colourless liquid however it absorbs both colour and flavour from the curry paste which is why it always has a vibrant shade, far more intense than the rest of the curry.

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Cracking coconut milk for red curry. Top left – curry paste by itself. Top right – immediately after the coconut milk is added. Bottom left – the coconut milk has started reducing and the colour is intensifying. Finally the bottom right image is after the coconut milk has begun to crack. You can clearly see the red oil splitting out of the mixture.

It should be noted that not all Thai curries contain coconut milk. A notable exception is Jungle Curry which is water based. This is a direct result of the lack of coconut trees in the northern parts of Thailand where this curry came from. Unsurprisingly, it was the coconut curries which caught on in the western world. Whether that was because they are naturally creamier in texture or because they are less spicy is unknown but red, green, yellow, massaman and panang curries have all become very popular in England. Unlike their coloured counterparts both massaman and panang curry make use of peanuts giving them a distinctive flavour. Panang is very similar to red curry and can be quite spicy whereas massaman curry is very mild. It is very creamy and nutty and generally contains both peanuts and boiled potato. Despite the lack of spice in it, massaman curry is definitely one of my favourite curries.

One of the best things about curry is that you can make it to your personal preferences. You can swap ingredients in and out until you find the perfect combination for you so you never have to eat the same thing twice. In my recipes, I always use onion, bamboo shoots and water chestnuts. These come canned from my local supermarket and are normally in the Asian section. It is also common to add red/green/yellow peppers to their respective coloured curries. I have also seen mange tout added to green curries as well as green beans. The chicken can also be switched out with beef, pork, tofu, quorn or just left out entirely. Prawns are also popular in curry however if you use them, you want to add them to the curry very last minute so they don’t become overcooked so make the rest of the curry first and add the prawns just before serving.

I hope you enjoy the recipes below.

 

Thai Chicken Curry

Serves 3

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

1 large chicken breast

Curry paste

600ml coconut milk

1 large onion

Water chestnuts

Bamboo shoots

1 tsp sugar

Pinch of salt

1 tablespoon unflavoured oil

Optional:

2 garlic cloves minced/finely chopped

1 inch of fresh ginger, peeled and grated

Chop the onion. I tend to chop it into eight sections by cutting it in half and then quartering both halves.

Thinly slice the chicken and set aside.

Heat the oil in a wok or large non-stick pan.

Add the curry paste and the garlic/ginger if you are using them.

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Fry for a minute or two to let the flavours come out of the paste.

Add 200ml of the coconut milk. Stir until it is combined with the paste and then boil for five to ten minutes, stirring regularly, until the coconut milk splits. You will know this has happened as you will start to see coloured oil appearing on top of the mix. The coconut milk will have reduced down a lot during this time. Once you start seeing the oil appear, you should continue to boil the mix for another minute to ensure it is split properly.

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Add the chicken and fry until it is sealed and opaque on the outside – about five minutes

Add the onion and fry for another minute or two.

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Pour in the rest of the coconut milk, bring to the boil and simmer for ten to fifteen minutes.

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Drain the bamboo and water chestnuts and stir into the curry along with the sugar and a little salt to taste.

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Cook for a further two minutes until the water chestnuts and bamboo are cooked through.

Serve with rice.

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Thai green curry garnished with a little bit of reserved coconut milk.
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Thai red curry garnished with a little fresh chilli and coconut milk.

Chicken, Sweet Potato and Spinach Coconut Curry

This curry is a combination of my basic curry from my last curry post but it is elevated to the next level by the addition of coconut milk instead of stock.

Serves 2

Prep time: 5 minutes

Cook time: 20 minutes

Chicken – off the bone

1 medium sweet potato

Spinach (I use three or four frozen blocks)

1 onion

400ml coconut milk

2 tbsp curry powder

1 tsp turmeric powder

2 cloves of garlic, minced or finely chopped

1 tbsp unflavoured oil

Peel and cube the sweet potato.

Cut the onion into large chunks – like before, I do this into eight pieces.

Thinly slice the chicken and set aside.

Place the oil, garlic and spices into a wok and heat until the aroma starts being released.

Add two tablespoons of coconut milk to stop the spices burning.

Add the chicken and cook until the chicken is sealed and opaque on the outside.

Add the onion and sweet potato and continue to cook until the onion starts going translucent. It’s fine if the sweet potato is still hard at this point.

Pour in the rest of the coconut milk and stir it through.

Bring to the boil and simmer for ten minutes.

Add the spinach now. If you use fresh spinach, add it a little at a time and let it wilt down before adding the next batch otherwise it won’t all fit into the pan! If you are using frozen spinach, just add it all in at once.

Once the spinach has mixed in, bring the curry back to boil and simmer for another five minutes.

Serve immediately with rice.

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I hope you enjoy these recipes. As I said before, the brilliance of curries is that you can tailor them to your tastes. By adding extra vegetables and removing others, you can create an almost unlimited amount of different meals to spice up your life.

I hope this has given you some ideas about different meals you can add to your repertoire – the hard work is already done when you buy your own curry paste.

If you want to make a lower fat curry, check out my basic curry recipe. Again, you can add whatever meat and veg you want to it and it is a water based curry so has far less saturated fat in it that coconut based curries. The base recipe I use is also vegan!

If you enjoy baking, you should also try your hand at my Raspberry and White Chocolate Tart. Crumbly shortcrust pastry layered with luscious raspberry caramel and white chocolate mousse, this is not one to be missed and will stun anyone who eats it (providing you don’t finish it yourself!)

Have a good one and I’ll be back next week with a recipe for melt in the middle chocolate puddings. These things are actually amazing!

H

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Basic Curry

Tofu is not known for its wonderful flavour. Or texture. Or visual appeal. In fact, most people’s first reaction to the word is some sort of grimace. This probably stems from the fact that, in England, one of the more available forms of tofu is ‘silken tofu’. This has a very gelatinous texture and is incredibly fragile, in fact I have found it almost impossible to cook silken tofu without it all falling apart and becoming some sort of mush – though this is probably just me. Silken tofu is created by curdling soy milk but the liquid is curdled inside the carton in which it proceeds to be sold, whereas standard firm tofu is curdled and then the liquid is strained off before the curds are pressed into a block.
With records dating back to the Chinese Han dynasty, tofu has been around for about 2000 years. One of the leading theories is that it used to be made by curdling soy milk using sea water – the impurities in the water acted as the coagulants needed – and some forms of tofu are still produced like this today. The production of tofu spread around eastern Asia and it became a popular meat substitute as it is far cheaper.
There are several different types of tofu ranging from extra-soft to extra-firm. Extra-soft tofu has so much liquid in it that it barely holds its own shape – think of the texture of ricotta cheese. The next firmness is standard silken tofu. This tends to be used in desserts and sauces or smoothies as it can be used as a substitute for dairy and eggs. When blended into sauces or smoothies, it gives them a very creamy texture.
For tofu to be firmer than silken tofu, it must be pressed during production. This involves straining out the soy bean curds and then squeezing them to remove as much liquid as possible. The tofu produced from this has a much harder texture and tends to be what I use for cooking. You can press it at home to drive off even more of the liquid by wrapping the block in a tea towel and placing a heavy object on top – I tend to use either a pan or an encyclopaedia. The tofu can then be cooked in a variety of ways to give it the texture you want. Extra-firm tofu is incredibly dry. It is a little rubbery and is firm enough to be sliced very thinly without the pieces breaking. It is sometimes shredded and used instead of noodles in dishes.
Standard tofu is bland. It has basically no flavour whatsoever. This makes it perfect for absorbing flavours from other things so you can always marinade tofu in soy sauce or flavoured oils after it has been pressed to give it some taste. When I bake tofu before adding it to curries and such, I like to add some salt, pepper and sometimes a little curry powder before I put it in the oven as that way it will have a natural taste. The other way to avoid this lack of flavour is continuing to cook your curry for five or so minutes after the tofu has been added as it gives a chance for the moisture from the curry to soften the tofu a little bit and also infuse the flavours of the sauce into it.
Nowadays tofu is only really used as a meat substitute Europe and America. In eastern Asia, it tends to be viewed as just another ingredient and is often used alongside meats or seafood in dishes. A lot of people, especially in England, are not exposed to well cooked tofu when they are younger resulting in the reactions I mentioned at the beginning. With proper seasoning and cooking and, most importantly, the correct type of tofu, I believe most people would appreciate it far more and use tofu when cooking on a more regular basis.

Basic Curry (Vegan)

Prep time: 10 minutes Cook time: 40 minutes Serves: 2
Price per portion: £1.30 (for tofu)

Ingredients:
1 block of tofu (400g)
1 large onion
500ml vegetable stock
1 ½ tbsp. curry powder
1 tsp turmeric
2 cloves of garlic – chopped
1 ½ tsp cornflour mixed with 3 tsp water
1 tsp soy sauce
1 tsp sugar
Salt and pepper
Oil

Preheat the oven to gas mark 6 (200 C).
Drain the tofu and if you have time, press it (this step is optional).

Cut the tofu up into small cubes, I tend to do one horizontal slice through it and then cut it to make cubes which are around a centimetre a centimetre and a half long. The tofu will shrink in the oven.

Line a tray with baking parchment or a silicone mat and spread the tofu out on it.

Drizzle over a little oil or if you use a cooking spray, a couple of sprays of that will also work well.

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Season with a little salt and pepper and place in the oven for 40 minutes remembering to turn the tofu every 10 minutes.

After the tofu has been cooking for 20 minutes you can start on the curry.

Chop the onion into wedges (I tend to go for eight of them).

Heat a tablespoon of oil in a large pan or wok and add the onion.

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Once the onion starts going translucent, add the stock, garlic and spices.

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Simmer for 15 minutes while the tofu finishes off in the oven.

Stir in the soy sauce, sugar and cornflour mix and let the curry sauce thicken. If it is still

very thin, add some more corn flour but if the sauce has become too thick, add some more stock.

Take the tofu out of the oven and pour it into the curry and stir through.

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Let the curry simmer for another two minutes to so the tofu can absorb some of the flavour and then serve with sticky rice.

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This curry keeps very well so if you are only cooking for yourself, you will have leftovers to eat the next day too. I like to use medium curry powder but if you like a spicy or particularly mild curry, there are different versions available. You can also eat this curry with noodles or bread.

A way to make the curry even cheaper on a budget is just don’t use the tofu! This will also drastically reduce the cooking time and you can replace it with whatever you want. Cubes of carrot work well and you can always throw in water chestnuts and bamboo shoots at the end too to bulk it out. Obviously you can also use meat too but make sure to sear it in the wok before you add the onions and the stock to it.

I hope you enjoyed the recipe. For another easy meal, check out my One Pot Pasta or if you are looking to do something a little more flamboyant, why not make yourself a Chocolate and Caramel Cake filled with lashings of cream and delicious caramel.

Have a good one and I will be back next week with a recipe for a yummy shortcrust tart.

H

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One Pot Pasta

There is a big trend at the moment for one pot meals. Cooking your whole meal in a single pan is a fantastic way to reduce washing up and if you are cooking around other people, it prevents competition for cookware!

Like most cooking, one pot pasta is all about the ratios. You have to learn to adapt recipes to the type of pasta you use and the different ingredients as some will absorb more water than others. For example, mushrooms and fresh tomato will give out liquid whereas tomato paste will thicken everything up and therefore requires more stock to make it work.

Most one pot pastas have five base parts: pasta, liquid, meat, veg and cheese.

First of all, cook up the vegetables and the meat making sure the meat is seared properly before you add the liquid. Next add the pasta and liquid of choice and cook until the pasta is done. Finally, add the cheese which should help thicken up the sauce nicely so it is smooth and creamy.

Standard ingredients include:

Liquid: Chicken/beef/mushroom/vegetable stock, milk or a mixture of cream & stock

Meat: Chicken, meatballs, beef mince, pork mince or choritzo

Veg: Onions, garlic, tomato, mushrooms, sweetcorn or spinach

Cheese: Parmesan, Cheddar or Goat’s cheese

 

Obviously the list is only restricted by your imagination so you can add whatever you want but one pot pasta is about simplicity (and also normally using up leftover veg that you have lying around).

Below are the recipes for several one pot pastas that I have made recently all of which took around 20 minutes altogether!

 

One Pot Mushroom Pasta

1 cup pasta

1   cup milk

1 mushroom stock cube

½ onion

300g mushrooms

2 cloves garlic (minced)

Salt & pepper

Oil

Cornflour to thicken if needed

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Finely dice the onion and sauté in a pan with a little oil.

Chop the mushrooms – I generally cut them into quarters – and add them, along with the garlic, to the pan once the onions are translucent.

Fry the mushrooms with the onions for another two minutes and then add the rest of the ingredients.

Cook for about 10 minutes stirring regularly to prevent the pasta clumping.

If the sauce gets too thick, add a quarter of a cup of water and stir it through.

If the pasta is cooked and the sauce is still too thin, mix a tablespoon of cornflour with a tablespoon of water and add it to the pasta stirring it through. Cook for another 30 seconds to thicken the sauce and then serve.

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One Pot Arrabiata Pasta

1 cup pasta

1 ½ cup vegetable stock

¼ cup tomato paste (or replace half a cup of the stock with passata)

½ onion

1 chilli

2 cloves garlic – minced

Oil

Salt and Pepper

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I had some leftover mushrooms which I also threw in to the pasta along with some soya protein!

 

 

Dice up the onion and sauté with a little oil.

Finely chop the chilli and add it, along with the garlic, to the pan with the onion.

Continue to saute the vegetables for two minutes and then add the rest of the ingredients – adding salt and pepper to taste.

Cook for around 15 minutes or until the pasta is cooked to your liking.

If the sauce isn’t the correct consistency, add either cornflour or water to adjust to a thick sauce which should coat the pasta

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One Pot Chicken Alfredo Pasta

1 cup pasta

1 cup milk

½ onion

1 chicken breast

2 garlic cloves – minced

2 tablespoons chopped parsley

¼ cup grated parmesan

Oil

Salt and pepper

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Finely dice the onion and sauté in a pan with some oil.

Chop the chicken into smallish chunks and add to the onion once it is translucent – also add the garlic at this point.

Sear the chicken until the outside is cooked before adding the rest of the ingredients except the parmesan

Cook for 10 minutes or so until the pasta is cooked.

Add the cheese and stir it through – this will help thicken up the sauce

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Hopefully these examples have given you some ideas for some different and exciting dinners. For another delicious easy meal, check out my recipe for Curried Parsnip Soup or if you fancy something a little sweeter, how about making some brandy snaps?

Have a good one and I’ll be back next week with a recipe for a chocolate and caramel cake – perfect for feeding a crowd!

 

H

 

 

Curried Parsnip Soup

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Hello everyone and happy new year! When I started this blog four months ago I genuinely wasn’t sure if it would still be going at this point but I am happy to say that it’s still going strong. I hope 2017 wasn’t too hard on any of you and 2018 will keep getting better.

Vegetable soups are a fantastic item to have in your cookery repertoire. They are perfect for a quick and easy starter and will impress anyone you cook them for (it doesn’t take much to give them a professional finish). Not only are they healthy, they are very cheap which makes them ideal to cook on a student budget. Once you have the basics down, you can start adding new ingredients to spice the soup up and really start to show off.

Parsnips have been around for thousands of years. They have been cultivated since the Roman era however they were generally interchangeable with carrots back then. The same word (pastinaca) was often used to refer to both carrots and parsnips and back then, carrots were not the orange ones we know today but were either purple or white. If left in the ground over winter, the cold causes some of the starches within the parsnip to break down into sugar giving it a sweeter flavour. For this reason, parsnips (like carrots) were used as a sweetener before cane and beet sugar became readily available.

One thing of note is that fresh parsnips should be handled with care. The leaves growing from the top produce a toxic sap which reacts in sunlight to form chemicals that can lead to phytophotodermatitis. The condition is not an allergic reaction but more of a chemical burn which causes rashes, blisters and can leave skin discoloured for up to two years. Luckily when you buy parsnips from the shop, they tend to have the leaves cut off so this isn’t an issue for most people.

I am a huge fan of soups at university as they can be prepared in advance and then freeze very well. You can pop them out of the freezer and have a meal ready to eat in no more than 10 minutes! I normally use medium curry powder but you can use any strength though I would recommend only putting one tablespoon in if you like a milder flavour and then adjust it to what you like.

 

Curried Parsnip Soup

Cook time: 45 minutes         Serves: 7           Price per portion: 15p

650g peeled parsnips

1 large onion

3 cloves garlic

1 litre weak vegetable stock

2 tbsp curry powder

Olive oil

Salt and pepper

Preheat the oven to gas mark 6 (2000C).

Chop the parsnips up into chunks and place on a baking tray. Drizzle over a little oil and season with salt and pepper. Roast for 20 minutes, stirring half way through.

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Finely slice the onion into half moons.

Fry the onion in a large pan with a tablespoon of olive oil.

When the onion has turned translucent, roughly chop the garlic and add that along with a tablespoon of the stock – this will boil off and help cook the onion and garlic before the garlic can catch.

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Add the roasted parsnip to the pan and stir through the curry powder and cook for another minute.

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Add the stock and simmer for 20 minutes.

Remove the soup from the heat and blend the soup to a homogeneous mixture. Once it looks blended, continue for another minute making sure to get any bits of oil which may float on the top. This will give the soup a lovely creamy texture.

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Serve with bread. You can garnish the soup with a drizzle of cream, a sprinkle of curry powder or even vegetable crisps.

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I hope you enjoyed this recipe. Let me know how it turns out for you and drop me a tag on Instagram as I love to see what you guys make! If you fancy a sweet treat – why not try you hand at making a Yule Log (they aren’t just for Christmas) or even make yourself a three course meal starting with parsnip soup and progressing to a rich Beef Wellington for main?

Have a good one and I’ll be back next week with a recipe for delicious, crunchy brandy snaps!

H

Beef Wellington

Despite popular belief, the Beef Wellington has no known association with the Duke of that name other than sharing a common name. In fact, the first appearance of the name was in the Los Angeles Times just over one hundred years ago when there was a recipe for “Fillet of beef, a la Wellington” however this wasn’t anything like the beef wellington we know and love today. The modern form seems to have only existed for around forty years, however it is very similar to other dishes such as Salmon en Croûte so it could have been around for longer.

Traditionally made with fillet steak, pate de foie gras, mushroom duxelle and puff pastry, the Beef Wellington is rich and filling. It is often wrapped in a crepe before the pastry is added as this prevents the juices turning the pastry soggy! I have found that making a good mushroom duxelle prevents this, so you don’t need to worry about making a fiddly crepe for my recipe below. If you sear the meat properly and make sure all the liquid is absorbed or evaporated off when you make the mushroom mix, there will be a good seal to prevent any juices from leaking out! Although I don’t do it myself, it is not uncommon for people to wrap the duxelle covered wellington in parma ham instead of a crepe.

No single part of Beef Wellington takes more than 10 minutes at most (excluding the cooking) however after each step, the ingredients must be cooled. This is an absolute must as if the beef or the mushroom is warm, the butter in the pastry will melt resulting in the pastry sliding straight off the meat in the oven!

In my recipe, I do not use foie gras or the crepe as I don’t have time to make them and I am trying to do all of this on a student budget. Personally I don’t feel like the flavour of the dish was inhibited by this however if you want to add them, the foie gras is spread over the meat before the duxelle, and then the crepe is wrapped around everything before the pastry is added!

 

Beef Wellington

Serves 2 or 4 (makes 2 large portions or 4 smaller half wellingtons)

Prep time: 20 minutes     Rest time: 1 hour           Cook time: 30 minutes

Price per portions – £3.10 if you make two or £1.55 if you make four

 

2 fillet steaks (about 340g meat)

One large packet of puff pastry (I use prerolled for this)

250g chestnut mushrooms

4 spring onions or one shallot

Butter (or oil) for frying

Salt and Pepper

1 egg – beaten

 

Optional:
Sprig of thyme (small)

60ml sherry, madeira or white wine

One small clove of garlic

 

 

First prepare the mushroom duxelle.

Finely chop the mushrooms and spring onions (or shallot).

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Melt the butter in a pan and once it starts bubbling, add the mushrooms and shallots.

Fry for a minute stirring constantly to make sure it doesn’t burn.

Add in 60ml water (or the wine) along with the salt and pepper (and the thyme and garlic if you are using it – normally I would never condone the use of only one clove or garlic however this is such a small recipe for duxelle that any more garlic would overpower everything!)

Keep stirring the mixture until all the liquid has been absorbed or evaporated – this should take about 5-10 minutes.

Once the liquid has evaporated, you should be left with a paste which holds its shape when stirred. Remove this from the heat and let cool.

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While the duxelle is cooling, heat up a frying pan with some olive oil or butter.

Add the beef and fry for 1-2 minutes on one side to sear the meat. Then sear the edges but not the other side. You want the pan to be very hot so you can caramelise the outside of the beef but not cook the inside.

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Once the beef is seared, remove it from the pan and let it cool for 10 minutes. Cut in half width wise and place the unseared sides together to get smaller but taller pieces of meat.

Once the beef and duxelle have cooled, it’s time to assemble the wellingtons!

Cut your pastry in half as you will be making two wellingtons. If you are using prerolled pastry, place it on a surface and roll it out a little bit more to add another inch or two so it will definitely cover the meat. Cut this piece in half again for the top and bottom pieces of pastry.

Spread a small amount of duxelle onto the lower piece leaving room around the edges and place one of the pieces of meat on top of it.

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Add more duxelle around the sides and on the top of the meat sealing it in to prevent the juices escaping and the pasty going soggy.

Top with the other half of the pastry using a small amount of beaten egg around the outside to seal the pastry together – try not to have any air bubbles.

Using a fork, press down around the edge of the wellington to make sure the pastry has sealed together.

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Repeat this with the remaining meat, pastry and duxelle and place the wellingtons in the fridge for at least half an hour – they can be left like this for several hours if you prepare in advance.

 

Preheat the oven to gas mark 6 (2000C)

Remove the wellingtons from the fridge and lightly brush them with the remaining beaten egg.

Bake for half an hour turning at around 20 minutes for medium rare beef.

Let the wellingtons sit for 5-10 minutes before serving so the meat isn’t tough (cover them with some silver foil to prevent them getting too cold!)

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A little seepage around the edge doesn’t matter as long as you remove any liquid before leaving the wellington to rest!
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Serve with roasted vegetables and gravy for a hearty meal.

I hope you enjoyed this recipe, let me know what you think in the comments below! If you fancy making something a little Christmassy for next week, check out my Gingerbread House recipe or for another yummy dinner, try my sticky salmon, it’s not to be missed!

Join me next week on Christmas Day for an incredibly festive Yule Log – it’s quick and easy and can be made up in no more than two hours so is perfect for a last minute dessert!

 

Sticky Salmon with Pan Roasted Garlic Broccoli

 

I happily admit that salmon is by far my favourite fish. I find that it has the nicest flavour and texture and to top it all off, it is exceedingly healthy! The one downside is that salmon can be quite expensive when you are living on a student budget especially as unlike chicken or beef, it can be very difficult to make a single fillet last for multiple meals. Luckily, I have found that frozen salmon works just as well in this recipe and if I decide to treat myself, I will splash out on the fresh stuff!

This recipe actually comes from one of my best friends who I lived with for the past two years. To see the original version – check out her post on Super Sticky Salmon over at Yan and the Yums! She first made this for me two years ago and to be honest, I have raved about it ever since. I have changed the recipe a little to my tastes however the basic ingredients remain the same because this is just so good!

Salmon are a very interesting fish. Normally born in fresh water, they go to the ocean to live their lives and then return to fresh water, typically the same place they were born, to reproduce. They are native to rivers leading into the North Atlantic and Pacific Ocean. The name is thought to have derived from the Latin word salire meaning ‘to leap’ describing the way in which salmon swim up stream when returning to mate. The fish will literally leap their way up waterfalls to reach the areas in which they reproduce! After they reproduce, the salmon’s body releases large amounts of catabolic steroids which will cause the salmon to rapidly age before dying.

Luckily, this recipe is super quick and easy to make and doesn’t involve swimming upstream or anything that strenuous. You can do it from start to finish in half an hour and as you bake the salmon in the foil, it reduces the washing up because you only have to clear up after the sauce bowl, rice and broccoli pans – some of this can even be done along the way! The salmon is flakey and soft, the rice fluffy and the broccoli spicy and fresh. It is a perfect dinner in for one and is brilliant to whip out when entertaining friends as the salmon can be prepared in advance and once they have tasted it, they will keep coming back for more!

 

Sticky Salmon with Pan Roasted Garlic Broccoli

Prep Time: 10 minutes

Cook time: 20 minutes

Price per portion: from around £1.75 depending on whether you use fresh or frozen salmon and what type of rice you go for!

 

Ingredients

1 salmon fillet

1 tsp peanut butter (heaped)

1 tsp tahini (heaped) – alternatively, just use another teaspoon of peanut butter

1 ½ tbsp. hoi sin sauce

¼ tsp soy sauce

60g rice

80g broccoli

1 large garlic clove roughly chopped

1 tsp chilli flakes – hot chilli sauce can also be used but doesn’t give such a crisp result (if using sauce, mix one teaspoon with a tablespoon of water)

Oil

 

Optional

½ tsp sriracha

½ tsp sesame oil

Chopped peanuts to garnish

One spring onion finely sliced

 

 

To make the sauce, put the peanut butter, tahini, hoi sin, soy sauce, sriracha and sesame oil into a bowl and mix together.

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Place the salmon onto a sheet of foil and add half the sauce on top.

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Fold the foil around the salmon to make a tent and crimp the edges – this doesn’t need to be tight around the fish, it is just there to make sure the sauce doesn’t burn. To do this, bring the sides of the foil up and pinch together along the top edge. Then just scrunch up the open edges!

Place in the oven for 20 minutes (25 if cooking from frozen)

Start cooking your rice so it will be finished just after the salmon comes out of the oven.

When the fish has 10 minutes left, pour a little oil into a pan on a medium heat and add the garlic.

The moment the garlic starts to brown, remove it (but leave as much oil as you can) and place the garlic to one side

Add the broccoli to the pan and cook for five minutes making sure not to let it burn – if you are using the spring onion, add that too keeping a little back to garnish the dish.

The broccoli should have gone bright green by this point so add the garlic back in along with the chilli and continue to pan roast until the rice and the fish are cooked.

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Top the fish with some more of the sauce once it is plated and sprinkle with the chopped peanuts and the remaining spring onion to garnish.

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Let me know if you try this at home or drop me a tag on Instagram if you are proud enough to post it – I love seeing what you guys make! Check out my recipe from last week for a chocolate and orange bread and butter pudding! It’s super delicious and a wonderful way to finish a meal however if you are looking for a slightly more savoury option, my mushroom risotto is a great way to fill yourself up to prevent snacking (though if no one sees you, then it didn’t happen)!

See you next week with a recipe for a christmassy baking treat!

H

Mushroom Risotto

From curry, to sushi, to risotto, rice is used around the world. It is one of the most versatile carbohydrates and this has led to its use in a myriad of dishes. The various varieties of rice display drastically different characteristics when cooked so there is a type of rice for almost any of your culinary desires!

Risottos are usually made with a medium grain rice where the grains are only just over double as long as they are wide. When cooked properly on a hob or steamed, medium grain rice comes out very soft and fluffy and the cooked grains stick together so can be moulded. If the rice is not washed beforehand, the starch in it comes out during cooking and makes the water cloudy (or in the case of risotto, makes the final meal ultra creamy). I find that Arborio is the easiest variety of risotto rice to get hold of however, any medium or medium/short grain rice will normally work for making a risotto. Medium grain rice can also be used when making sushi as the grains clump making the sushi stick together.

Short grain rice is normally used in rice pudding and paella. The grains are so short that they are almost as long as they are wide (whereas long grain rice is almost five times as long as it is wide). The starchiness of short grain rice is what gives dishes their creaminess. Long grain rice is far less starchy than its shorter grained counterparts and the grains do not clump when cooking. As a result, it can be boiled easily and then just drained and served.

Rice is becoming more and more popular as large numbers of people are trying to avoid gluten. This has led to the more unusual types of rice becoming increasingly available. These include wild rices and Chinese black rice. Most ‘wild’ rice is actually cultivated but it is still possible to find speciality shops that will sell genuine wild rice. Brown rice is very popular at the moment as it undergoes less processing than white rice. It has a nuttier flavour and a slightly different texture however there are concerns about it as the rice bran (which gives the rice its colour) contains arsenic leading to some countries having regulations controlling the types of brown rice sold!

Risotto is a rather labour-intensive dish. It requires constant stirring (though I have found that it can be left for 30 seconds or so) to prevent it catching on the bottom of the pan and parts being overcooked while others are raw. It has a wonderful creamy texture which can be achieved without using any dairy at all so is perfect for those with lactose intolerance.

It is however delicious and is bound to wow anyone you cook it for – even yourself. The versatility of risotto is astounding. You can flavour it with almost anything. I usually use mushrooms and sometimes chicken though I have also made it with smoked salmon which surprisingly, works incredibly well!

 

Mushroom Risotto

Serves 3 Prep time 15 minutes  Cooking time – 30 minutes

Cost per portion: around £1.10

 

Ingredients

500g Mushrooms

200g Risotto rice

500ml stock (ideally mushroom but vegetable or chicken both work)

1 medium onion/half a large onion

50g grated fresh parmesan (or cheddar if you prefer the taste)

3 tbsp oil

 

Optional

Parsley

2 tbsp double cream

Truffle oil

 

Chop the mushrooms to your desired size – I tend to quarter them unless they are particularly big or small.

Add them to a large pan with half of the oil and a third of a cup of water (80ml) which will help stop them burning. Place over a medium heat for around 15 minutes.

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Chop up the garlic and add the mushrooms after about 5 minutes.

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The mushrooms have shrunk and are releasing all the liquid held inside of them

While the mushrooms are cooking finely dice the onion and add it to another pan with the remaining oil.

Cook the onions until they are translucent – at this point they will start to get a bit sticky and come together while you stir them.

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Drain the liquid off the mushrooms and keep it! I tend to get about a cup out of 500g mushrooms. Place the mushrooms off to one side

Add the rice to the pan with the onion and stir through.

Add the mushroom liquid and cook on a medium heat until it has all been absorbed by the rice. Make sure you keep stirring.

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The grains are still very small and uncooked. All the liquid that has been added so far will be absorbed!

Add half the stock and keep cooking the risotto.

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Once the risotto is thick enough to hold its shape and there is no running liquid, add the next potion of stock

Once that has been absorbed slowly add the rest of the stock stirring after each addition.

If the rice still isn’t soft, just keep adding more water a bit a time and waiting for it to be absorbed until the rice is cooked.

Add the grated cheese and stir through.

For a super creamy risotto, you can add a small amount of double cream and stir it through at this point.

Add the mushrooms and return to the heat continuing to stir until the mushrooms are fully heated again.

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Garnish with cream, parsley, some of the mushrooms and sometimes even a little olive oil

Let me know if you try this at home, I love seeing things you guys cook. Give me a tag on Instagram @thatcookingthing. If you fancy treating yourself, why not try having a three course meal of risotto, beef lasagne and millionaire’s shortbread for dessert!

Have a good one and I’ll see you next week with a recipe for my orange and chocolate bread and butter pudding. It’s super creamy and perfect for a long winter night in!

H