Curry Laksa

If you have been following this blog for some time, you will have picked up on the fact that I love curry. One thing that I have always wanted to do is create my own curry paste but, unfortunately, I have never had the right equipment. Now things have now changed. This recipe doesn’t require any expensive spice grinders that are only going to be used occasionally, it uses a standard food processor, which is a much more worthwhile investment.

Handmade curry paste is very different from the most available ones you can buy. For starters, it is nowhere near as concentrated. This may seem a bit odd but once you make it, you will realise quite how much water is in the paste which is removed before you purchase it. A curry for two people normally has about 60g of curry paste in it. This recipe feeds four but uses over a cup (250ml) of paste. This excess water must be driven off at the start of the cooking process if you want to extract the best flavours from the spices.

The recipe below is specifically for curry laksa. This differs from asam laksa as it lacks tamarind pulp and includes coconut milk. These differences result in a far creamier, much less sour curry that I am a huge fan of. Laksa is a classic example of fusion cuisine done well. It is believed to have been cooked for Chinese merchants by the women they married as they travelled around the Malay Archipelago (Malaysia, Java and Indonesia). The dish combined the local ingredients, specifically coconut and tamarind, with the noodle dishes that the Chinese merchants bought with them on their travels and from these intermarriages was born the Peranakan culture.

A lot of classic laksa recipes contain both dried and brown shrimp in the curry paste and also use prawns instead of chicken. As someone who doesn’t eat seafood this was rather unfortunate for me, but luckily chicken laksa is relatively popular and isn’t too much of a change from the original sentiment behind the dish. The depth of flavour from the spice combination is phenomenal and I hope you get as much pleasure from this dish as I did.

 

 

 

Curry Laksa with Chicken

Time: 30 minutes

Serves: 3/4

Cost per serving: around £2

 

 

For the paste:

3-6 red chilis

5 garlic cloves

2 stalks lemon grass

3cm ginger

2 tbsp ground coriander

1 tsp turmeric

1tbsp brown sugar

2 tsp cashew nut butter (2 tbsp nuts or swap for peanut butter)

1 tbsp fish sauce

Juice of one lime

1 tsp oil

 

Other Ingredients:

1 tbsp oil

2 chicken breasts

400ml low fat coconut milk (this has a slightly milder flavour than the full fat variety)

600ml chicken stock

4 portions noodles

Beansprouts or some other thin, crunchy vegetables (julienne carrots or mangetout both work too)

3 tsp chilli paste (optional)

6 tofu puffs or slices of fried tofu (optional)

Corriander and sliced spring onion to garnish

 

 

Place the ingredients for the paste into a food processor and blend until almost smooth. Laksa should have a slightly gritty texture so the paste should still have a few fibres left in it.

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Heat the oil in a pan and add the laksa paste. Fry this until it starts to dry out.

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Add a quarter of the coconut milk and cook again until the paste starts to dry and the milk begins to crack. (For more information about cracking the milk, see my post on Thai curries).

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Pour in the rest of the coconut milk along with the stock. Stir this together and heat until it begins to boil.

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Once the soup begins to boil, reduce the heat until it is simmering and then add the chicken to poach in the soup for around 15 minutes.

While the chicken is cooking and if you are using tofu puffs, slice them in half along the diagonal and add them to the soup.

Cook the noodles according to the packet instructions. Drain them and rinse with cold water until the noodles are completely cool to stop them from cooking any more.

Once the chicken is ready, blanch the beansprouts and begin to assemble the dish.

Place a portion of noodles in the centre of each bowl and place a couple of pieces of tofu on top.

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Slice the chicken breasts and divvy them up between the bowls laying the chicken down on one side of the noodles

Place the bean sprouts or other vegetables in the centre of the bowl, on the noodles, to give the dish height.

Ladle the soup around the outside of noodles so as not to disturb the vegetables.

Finally, garnish with a small spoon of chilli paste if you like your laksa spicy.

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I hope you enjoyed the recipe! The soup is full of flavour and can absolutely be enjoyed without any of the other toppings if you want a light lunch or even just a small starter at the beginning of your meal. The wonderful thing about making your own curry paste is that you can adjust the ingredients to your preferences so the laksa will be perfect every time.

If you like curries, you should definitely check out my recipes for Thai coconut curry and also for my lighter, non-coconut curry too. If, on the other hand, you are looking for something a little sweeter, why not try treating yourself to a beautiful ombre cake? You can even turn it into a unicorn!

Have a good one and I will see you next week with a cake idea that you can prepare for Halloween.

H

 

 

 

 

 

 

Coconut and Purple Sweet Potato Soup

Blue food. The very notion conjures up thoughts of sweets and food colouring – neither of which are particularly appealing. This reaction most likely arises from the fact that there are almost no naturally blue foods so eating something with such an unnatural colour can be a little unsettling. The closest that nature comes to presenting us with blue food are the butterfly pea flower (which isn’t eaten itself, just used for its dye) and purple plants.

Most naturally occurring purple foods contain the indicator anthocyanin. This is what gives red cabbage, blueberries, blackberries, purple sweet potato and even black rice their colour. Anthocyanins are red in acidic solutions and dark purple and blue in more neutral ones. The colourful nature of anthocyanins has lead to their popularity among chefs who like to employ a bit of pageantry in their cooking. With only a few drops of vinegar or lemon juice, food and drink can be made to change colour in front of the consumer’s eyes leading to an exciting meal (which can also cost a lot of money).

The purple sweet potato has a vibrant purple colour which stems from the high concentration of anthocyanins in its flesh. When boiled, the colour darkens, becoming closer to navy blue, as boiling water is slightly more acidic than cold water and the indicator in the sweet potato reacts accordingly. As a result, the majority of recipes using purple sweet potatoes will tell you to bake the potato and then scoop out the cooked flesh, as this way none of the colour is lost. You also don’t lose any of the flavour which is important as there are a lot of subtle undertones which can be easy to miss if all the taste is cooked out of the potato. As they have such a sweet flavour, purple sweet potatoes are commonly used in desserts and not savoury dishes. Cakes, tarts, swiss rolls and even bubble tea have all benefitted from the taste and colour of purple sweet potatoes and, because of this, the sweet potato has become one of the most versatile ingredients you can use.

The recipe below can of course be made with normal orange sweet potato or even with white sweet potatoes if you can get your hands on them. I imagine a small trio of soups, one with each of the different potatoes, would be both visually and gustatorily fantastic – though I’m sure that the contestants on Come Dine With Me would say that it’s still too simple, even with the homemade bread that you spent the day baking. Either way, the soup is delicious and I hope you like it as much as I did.

 

Purple Sweet Potato and Coconut soup

Time: 45 minutes

Serves: 7/8

Cost per portion: around 35p

 

2 large purple sweet potatoes

2 medium onions

3 cloves garlic

2 tbsp chopped ginger

1 medium spicy chilli

400ml coconut milk

500-750ml vegetable stock

3 tbsp vegetable oil

 

Chop the potatoes into quarters lengthwise, place onto a baking tray and drizzle with two tablespoons of the oil.

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Bake for half an hour at gas mark 6.

While the potatoes are baking, dice the onion. This doesn’t have to be super fine as the soup will be blended later.

Place the onion into a pan with the remaining oil and saute until it is translucent.

Roughly chop the garlic and chilli and add them to the onions along with the ginger.

Fry until the garlic and ginger become fragrant and then add the coconut milk and 500ml of the vegetable stock.

Once the mix is boiling, reduce the heat and simmer the soup until the potatoes finish cooking in the oven.

 

Remove the potatoes from the oven and let them rest for a few minutes until you can touch them without burning yourself.

Peel off the skins which should have released during cooking.

Chop the potato into chunks and add it to the soup – if it is not quite soft yet, let it simmer in the soup for five minutes or so.

Using a stick blender, blend the soup until it is smooth.

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Slowly add the remaining stock until the soup reaches the desired consistency. I like it to be thick enough to coat a spoon – similar to the thickness of double cream.

 

This soup is really filling and really tasty so it will go a long way. It’s also super vibrant and, if you make it with purple sweet potatoes its colour is phenomenal. Extra portions shouldn’t be an issue as the soup freezes well so you can just grab a portion and whack it in the microwave for a quick meal.

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I hope you enjoyed the recipe, if you are a fan of soups, you should definitely check out my curried sweet potato soup or my butternut squash soup. If you are looking for something a little bit sweeter, why not treat yourself and make a honey cake?

Have a good one and I will see you next week with a recipe for an amazing unicorn cake.

H

Basic Bagels

If I were to have to choose a last meal, fresh bagels with smoked salmon and cream cheese would definitely be in the final shortlist. There is something about fresh bagels that no other bread comes close to matching; they are simply divine. A tiny bit of crunch on the outside and a chewy, satisfying filling make bagels some of the most delicious baked goods you can get.

Originating in Krakow, Poland, bagels have been around for just over 400 years. The name was derived from the Yiddish word beygal from the original German word beugel meaning bracelet, reflecting the shape of the bread. The ring shape not only helped with an even bake but also provided bakers with a way to promote their goods as the bagels could be threaded onto string or dowels for display in shop windows. Bagels were bought to England by Jewish immigrants and the Brick Lane district in London has been known for its fantastic bagel shops since the middle of the 19th century. In the early 20th century, bagels made their way to America. Introduced by Polish Jews leaving Europe, bagels didn’t really become popular until towards the end of the 20th century when the Bagel Bakers Local 338 (a local trade union which controlled the making of bagels) came to an end after the invention of the Thompson Bagel Machine which could make bagels far faster than humans.

Ignoring all the differences in toppings and flours, there are two distinct types of bagel which are separated by their method of cooking: the boiled bagel and the steamed bagel. Bagels are traditionally boiled which is what gives them their classic appearance, texture and taste but for mass production, the steam bagel was far easier. By removing the need to boil the dough, the speed of production was massively increased allowing steam bagels to be created in numbers much greater than bagels produced the traditional way. The injection of steam into the oven creates the smooth, glossy finish that most readily available bagels have and gives them a far lighter, fluffier texture.

The recipe below is for boiled bagels. They are definitely a little bit more work than steamed ones but really, they don’t take very much longer than plaiting a loaf of bread or even super artistic scoring. I hope you enjoy making them as they are great to break out for guests or even if you just want to treat yourself a little.

Bagels

Prep time: 30 mins

Rising time: 90 minutes

Cook time: 20-25 minutes

Total time: around 2 hours 30 minutes

500g strong white flour

350ml water

1 sachet (7g) instant yeast

1 tbsp sugar plus 3tbsp for the boiling later

2tsp salt

Place the flour, salt, yeast and one tablespoon of sugar into a bowl.

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Add the water and stir until everything starts coming together.

Turn out onto a surface an knead the dough until it is smooth and elastic – around 10 minutes.

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Place the dough back into the bowl and leave to rise for 90 minutes or until doubled in size.

Preheat the oven to gas mark 7 (210°C).

Heat a large pan of water and add the remaining three tablespoons of sugar to it.

Split the dough into eight pieces and roll them into balls.

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Using the end of a wooden spoon or one of your fingers, poke a hole in the centre of each dough ball.

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Stretch the dough until the hole is around three centimetres across. A common way of doing this is by spinning the dough around the handle of a wooden spoon.

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Once the water is boiling, add the bagels a few at a time (no more than three or four) and boil with the lid on for 90 seconds or until a skin has formed.

Use a slotted spoon to remove the bagels and place them onto a lined baking tray before repeating this with the rest of the bagels.

Bake the bagels for 22 minutes until golden brown and the base sounds hollow when tapped.

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Let the bagels cool before cutting as they retain heat incredibly well and whilst delicious, they are not worth burning yourself for!

I hope you enjoyed the recipe. If you love making bread, why not try out some vibrant, artisanal, vegetable bread or if you are looking for something a little bit more savoury, why not treat yourself to a butternut squash and sweet potato crumble? It’s easy to make, vegetarian and packed full of flavour.

Have a good one and I will be back next week with a soup recipe which will keep you warm as winter approaches.

H

Sweet Potato and Butternut Squash Crumble

One of the best things about cooking is how easily most mistakes can be rectified. A good sauce can cover up a multitude of sins and, in many cases, is the reason a dish tastes so good. They provide a way to add flavour to food without having to do too much extra cooking; they can save a piece of meat that has been a little overcooked by reintroducing moisture; and of course they can make or break the balance of a dish.

This recipe is based on one of the five “mother” sauces of French cooking – the béchamel. White sauces like this are cooked by making a roux from flour and butter and then adding milk to thin it down to the desired consistency. Personally, I like the cheat’s version where you whisk the flour into the milk so it is no longer clumpy, add the butter and then heat the sauce until it thickens. The cheat’s method is incredibly useful for a basic béchamel with no added frills as it avoids any problems of the roux burning. A true béchamel presents an extra chance for flavour – you can infuse the milk with herbs, spices and other tastes before you add it, giving another dimension to the dish.

The béchamel sauce did not actually originate in France. It was bought over in the early 1500s from Tuscany, Italy. Known as the Salsa Colla (or “glue sauce”) because of its gummy consistency, the sauce was altered from its base components of flour, butter and milk by adding stock and cream. This action not only added a lot of flavour, but changed the sauce from a béchamel to a velouté – one of the other five base sauces. The three other sauces that I haven’t mentioned yet are the espagnole – a brown roux based sauce with dark veal stock instead of milk, the hollandaise – made by emulsifying butter and egg yolks with a little vinegar and the sauce tomate – a basic tomato sauce. The velouté is like a cross between the béchamel and the espagnole, a light roux is made and then stock is added to thin it down. The sauce is then thickened again using cream and egg yolks to give a velvety mouth feel.

In the recipe below, I use a Mornay sauce – a term I only learnt when researching for this post. This sauce is almost identical to the béchamel except it includes grated cheese, traditionally gruyère, which is melted into the base white sauce. The Mornay is used in most recipes for macaroni and cheese – although in my recipe, I am pretty sure that there is more cheese than anything else – and in the same vein, I am using it here inside the crumble to add moisture and flavour instead of pouring it over the top of the finished product.

This recipe is a great dinner to prep ahead of time and also keeps well in the fridge which is ideal as leftovers mean less cooking the next day! You can tailor the vegetables in the base to your favourites or even just change them every now and then to keep the food interesting. I love this and I hope you do too.

 

 

Butternut Squash and Sweet Potato Crumble

Prep time: 45 minutes

Cook time: 45-60 minutes

Serves: 6

Cost per portion: around 75p

 

 

 

200g butternut squash – cut into small cubes (around one or two centimetres)

200g sweet potato – cut into small cubes (a lot of supermarkets sell prebagged mixes of butternut squash and sweet potato; if you prefer, you can just use one of these instead of cutting your own veg. It saves a lot of time)

1 medium onion

50g butter

25g flour

100-150g grated cheddar cheese

250ml milk

Salt and pepper

 

For the crumble

100g flour

100g butter

35g porridge oats

60g grated fresh parmesan

3 grinds of pepper

 

Melt 25g of butter in a pan.

Finely dice the onion and fry it in the butter for a few minutes until it turns translucent.

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Add the sweet potato and butternut squash and pan roast for around ten minutes. Stir it every few minutes to ensure the vegetables are evenly heated and the ones at the base don’t burn.

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Pour the vegetables into an oven proof dish.

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Put the milk and flour in a pan (you can use the one which the veg was cooked in to avoid extra washing up).

Use a whisk to mix them together to avoid any lumps of flour.

Add the remaining 25g of butter to the sauce mix and gently heat whilst whisking continuously.

After a few minutes, the sauce will begin to thicken as the flour cooks.

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Once the sauce has thickened up and is beginning to bubble, remove it from the heat and stir through the grated cheese, pepper and a little salt (to taste). You want to let the latent heat of the sauce melt the cheese as melting it over the stove will cause the cheese to go stringy.

When you can no longer see anymore cheese in the pan, pour the sauce over the vegetables and stir them together in the oven dish.

 

For the crumble, rub the butter into the flour.

Stir through the rest of the ingredients and then pour the crumble over the vegetable mix.

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Preheat the oven to gas mark 6 (200°C).

Bake the crumble for 45 minutes or up to an hour for an extra crispy crumble. If the crumble starts to turn too dark, cover the top with foil and continue to cook.

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This crumble is stunningly good and can be prepared ahead of time. Just pop it in the oven an hour before you wish to eat and relax!

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If you liked this, you should definitely check out my recipe for macaroni and cheese or if you are looking for something a bit more on the sweet side, why not treat yourself to a delicious honey cake?

Have a good one and I will be back next week for a delicious bread recipe.

H

 

 

Honey Cake

One of the coolest things about honey is that it doesn’t go off. It is so sweet that microbes cannot grow in it and while the sugars can crystallise over time, the honey itself will remain unspoiled in a sealed container for years and years.

Honey is one of – if not the – oldest ingredients used in cookery. Unlike flour, fruits and processed sugar, honey hasn’t really changed since we started harvesting it almost eight millennia ago. There are cave paintings from the Mesolithic era which are found in Valencia, Spain which depict hunters gathering honey. The cave painting is surprisingly unambiguous. You can clearly see a human, surrounded by little bugs, reaching into a hive with one hand and holding a basket in the other. There is also physical evidence of honey from around 5000 years ago, when honey was found on the inside walls of clay pots in Georgia. The fact that the honey was sill recognisable is a true testament to how well it keeps.

This post has come about because it is approaching Rosh Hashanah (the Jewish new year – which falls this weekend). Honey is used as a symbolic way of wishing people a sweet new year and as a result, is added to many different foods. Honey cake is the obvious one, but we also use honey to sweeten bread and during the Rosh Hashanah meal, slices of apple dipped in honey are eaten. It also appears in Christianity, Islam, Hinduism and Buddhism along with the Ancient Greek pantheon of gods. It is normally seen as a food of immortality and food of the gods as well as possessing great healing properties.

Outside of cooking, honey has been used as a medicine for a long time. It was used to help bind herbs in salves and pastes since the Romans and was particularly prominent in Celtic medicine and druidic rituals. This use most likely stems from the fact that honey is incredibly sticky so would hold the salves in place whilst also creating a seal to keep out infection. Nowadays, there is very little evidence that honey actually helps with treating any medical condition although it is very good for soothing a sore throat – just mix a spoon of honey into a cup of hot water with a few slices of lemon and drink it.

The cakes below are amazing fresh out of the oven but are even better if you let them cool, wrap them up in foil, and allow them to sit for a week in a pantry or on the side in your kitchen. The time allows the flavours to mature creating a far more complex taste. Cinnamon, ginger, orange and mixed spice all help give these cakes their distinctive flavour which must be tried to understand how amazing it is. This recipe is from Evelyn Rose and to be honest, I wouldn’t want to change a single thing about it. As an added bonus, these cakes are dairy free.

 

 

Honey Cakes

Prep time: 10 minutes

Cook time: 50 minutes

Makes two cakes

 

12 oz. (335g) plain flour

6 oz. (170g) caster sugar

1 tsp ground ginger

1 tsp ground cinnamon

2 tsp ground mixed spice

16 oz. (450g) honey – I just used a whole jar

½ cup (125ml) vegetable oil

4 eggs

2 tsp bicarbonate of soda

Zest of two oranges

250 ml orange juice

 

 

Preheat the oven to gas mark 4 (180°C).

Line two 9×9 inching tins with baking parchment.

Fill a jug with hot water and place the jar of honey (still closed) into it. The heat will slacken the honey up making it far easier to use later on.

Mix the flour, sugar and spices in a bowl and make a well in the centre.

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Pour in the honey, eggs, orange zest and oil before beating together – you can do this by hand but it’s a lot easier if you use an electric mixer.

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In a jug, whisk the bicarbonate of soda into the orange juice and after it has foamed up, pour it into the cake mix and beat it all together.

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Pour the cake batter into the two tins and bake in the oven for 50-55 minutes, or until the cakes are fully cooked.

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Move the cakes onto a cooling rack but don’t remove the baking parchment from them.

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Once the cakes have cooled, wrap them up in foil making sure to seal around the edge before leaving them for a week of two for the flavours to mature.

 

I hope you enjoyed the recipe. The cakes are delicious but very sweet – we don’t tend to eat them very fast at home because you only have a small piece at a time. It is fantastic to eat alongside a cup of tea. If you love baking but are looking for something a little bit less sugary, check out how to make some delicious shortbread or if you want something more on the savoury side, why not make yourself some delicious ginger tofu. It’s fab both hot and cold.

 

Have a good one and I will see you next week with a rich, flavourful, savoury crumble.

H

Ginger Tofu

Herbs and spices enhance a dish in a way that nothing else can. Spices add layers of flavour whilst herbs provide a freshness that lifts a dish to another level. The difference between a herb and a spice is the region of a plant where they are found. Herbs are the leaves of a plant (like basil or mint) whereas spices can be the root (ginger), the seeds (caraway) or the bark (cinnamon). Some species of plant can provide both herbs and spices like coriander from which we use both the leaves and the seeds. The powdered coriander you buy is made by grinding the seeds.

While herbs and spices are found mostly in savoury foods, there are several which are used in sweet dishes too. People are often afraid to use herbs in desserts which is understandable, herbs have relatively strong flavours and you wouldn’t normally put leaves in a pudding but sometimes it just works. Basil pairs beautifully with white chocolate, peaches, strawberries and mango; mint pairs with dark chocolate; sage and thyme work wonderfully with citrus flavours; saffron gives an incredible yellow colour to a dish and of course, sweet tea flavoured dishes – especially matcha green tea with white chocolate – are very in at the moment. Spices, on the other hand, are used all the time in sweet treats without anyone batting an eyelid: chilli chocolate, gingerbread, cinnamon rolls and pfeffernüsse immediately come to mind. Of course we cannot leave out one of the most common spices used today, in fact this item is so common that it is never really considered a spice, cocoa. Chocolate comes from the seeds of a plant making it a spice!

One of my favourite spices is ginger. It has grown on me a lot over the past few years and now I love it. It’s such a versatile flavouring, you can use it dried or fresh in dishes to give them a spicy kick without making them too hot or just use a little to pack a dish full of flavour. The ginger that we know and love is the root of the plant Zingiber Officinale. It is related to galangal (which it can be substituted for in recipes) as well as turmeric – a spice which provides a vibrant yellow colour at a more affordable price than saffron – and cardamom although we only eat the seeds of the cardamom flower. The zingy nature of ginger makes it a delicious flavour to pair with garlic and chilli. Many of my dinners at university were flavoured with some combination of these three, the proportions adjusted depending on how I was feeling at the time.

The recipe below has ginger as a dominant flavour and when mixed with the soy, honey and sesame oil, creates a sauce which is incredibly more-ish. This dish is amazing both hot and cold so can be whipped up for dinner and then the leftovers can be taken to work and eaten for lunch the next day.

Quick disclaimer: Whilst people get very worked up about reheated rice or eating it cold, they never seem to worry about it when eating sushi and other such dishes. Of course there is a chance that reheated rice can give you food poisoning, there is a chance that any type of food could give it to you. The main issue with rice is a bacterium which lives on the surface of dried rice and isn’t killed by cooking – in fact, it’s the cooling cooked rice that it feeds best on so the moment the rice is cold, place it into the fridge and you should be alright for a few days. I wouldn’t advise keeping rice for more than two days but if you do, make sure you reheat the rice fully until it is steaming. I have never had a problem with rice but it never hurts to be careful.

Enjoy the recipe. This sauce can be used for chicken and beef too if you aren’t a fan of tofu, just substitute them in when cooking and make sure to cook all the meat through properly.

Ginger Tofu

Time: 30 minutes

Servings: 3

Cost per serving: around £1.50

40g peeled ginger

2 cloves garlic

1 tbsp soy sauce

1 ½ tbsp sesame oil

1 tbsp honey

400g firm/extra firm tofu (not silken)

2 ½ tbsp vegetable oil

1 tsp cornflour mixed with 1 tbsp water

1-1.5 cups rice

1 onion

1 carrot

80g edamame/soya beans

Salt and pepper to taste

1 tbsp Sushi vinegar mixed with 1 tsp sugar and ¼ tsp salt (optional)

1tbsp chilli oil (optional)

Place the rice into a saucepan and rinse a few times by half filling the saucepan with water, swilling the rice around until the water turns cloudy and then draining it.

For one cup of rice, add one and a half cups of water to the pan (scale this up for more rice) and bring to the boil over a high heat. Turn the heat down and simmer the rice, covered for about 15-20 minutes.

(If using a rice cooker, rinse the rice and put it into the cooker with the instructed amount of water and turn the rice cooker into cook mode – if it finishes early, it will keep the rice warm.)

Drain the tofu and place it between two boards. Press down on the top board and drain off any excess liquid that comes out of the tofu.

Cut the tofu into small cubes, I tend to do one horizontal cut through the block and then several along each edge giving me around 40 small pieces.

Heat two tablespoons of the oil in a large, non-stick frying pan. It is important to use a non-stick pan as tofu can be a real pain to cook in stainless-steel.

Add the tofu to the oil and leave to fry – I like to add salt and pepper to the tofu while it is frying to season it.

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While the tofu is cooking, grate the garlic and the ginger into a small bowl.

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Stir the honey, soy sauce and one tablespoon of the sesame oil into the ginger and garlic mix.

Once the tofu turns golden on the base and starts to go crispy, turn it over and cook the other side. It will take about five minutes per side to start going crispy.

While the second side is cooking, finely slice the onion into half moons. Thinly slice the carrots into two inch long thin strips. A julienne peeler is ideal for this.

Once the top and bottom of the tofu are crispy, add the sauce mix along with one quarter of a cup (60ml) of water. Be careful as it will spit when you add it to the pan.

Allow the mix to bubble for a minute to cook the garlic and ginger before pouring in the cornflour slurry and stirring to coat the tofu.

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Pour the tofu into a dish and use a spatula to scrape out as much of the sauce as possible.

Add the remaining vegetable and sesame oil to the frying pan and heat.

Tip in the onion, carrot and edamame beans and fry until the beans are cooked. This will ensure that the onion and carrot still have a little crunch.

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I like to add a tablespoon of chilli oil at this point to give the vegetables a little kick.

When the rice is cooked, drain off any water that may be left, place a lid onto the saucepan and allow to steam for a minute to make sure the rice is dry.

Stir together the sushi vinegar, salt and sugar. It may be necessary to heat this in the microwave for ten seconds or so to help everything dissolve.

Pour the seasoning over the rice and gently stir it through.

This can be eaten hot or allowed to cool and then taken for lunches at work or on the go. The seasoned rice will keep in the fridge for a few days (long enough to eat it all safely) and the tofu and veg will also keep in airtight containers. Cold tofu tends to have a slightly firmer texture than warm tofu; personally I prefer the former.

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All packed up in a lunch box and ready to go.

I hope you enjoyed the recipe. If you like tofu, check out my delicious tofu curry – the tricks in it can be applied to any curry to make them vegetarian/vegan or if you would like something a little bit sweeter, check out how to make some delicious, crumbly shortbread.

Have a good one and I will see you next week with a recipe for an annual favourite – the honey cake.

H

Shortbread

January is an odd month. Many people spend it trying to be extra healthy after the indulgence of Christmas and New Year. Dry January and Veganuary are becoming increasingly popular as people try to cut back on unhealthy foods so it is a little sad that the National Shortbread Day is on the 6th of January when lots of people won’t appreciate it.

The first recipes for shortbread date from the 12th century; however the version which we eat today was actually invented in the 16th century and is accredited to Mary Queen of Scots Before her, shortbread was real bread which was covered in spices and sugar before being twice baked – Queen Mary replaced the yeast with butter which stopped the bread from leavening and turned it into a biscuit. The original flavouring in shortbread was caraway seeds – I am incredibly thankful that this is no longer the case – however now you can find vanilla, chocolate, orange and ginger shortbreads amongst many others.

One of the most distinctive things about shortbread is its texture. It is super crumbly as a result of minimal kneading. As the dough isn’t worked very much, gluten can’t build up so the shortbread stays very fragile. The addition of semolina or rice flour helps increase the crumbliness whereas cornstarch makes the biscuits denser and therefore harder. Adding semolina also a good way to prevent yourself from picking at the uncooked dough as it gives it a gritty texture which disappears during cooking but, whilst raw, is really quite unpleasant.

There are several classic shapes of shortbread: the classic shortbread finger (as given below), individual round biscuits (these are rolled to about half an inch thick and then cut) and the classic wedge. These are the easiest to make without any sort of tin as it involves pressing the shortbread into a large circle, baking it and then cutting the biscuits when they are removed from the oven but are still soft. The recipe below gives enough dough to make two large circles eight inches in diameter. The high butter content causes shortbread to spread in the oven which is fine if you are making circular biscuits – just make sure you leave enough room between them – but if you are making fingers, this can be very detrimental to the shape. The best way to get perfect shortbread fingers is to cut the dough but leave it as a block, do not separate the pieces. This prevents them spreading and when you remove the shortbread from the oven, you can just recut along the lines left over and neaten out the edges.

Although it started in Scotland, shortbread has spread around the world and for good reason – it is delicious! I hope you enjoy making it as much as I did and that it becomes favourite for you to bake and eat.

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Shortbread

Prep time: 20 minutes

Cook time: 25 minutes

Makes about 20 fingers

 

225g (8oz.) unsalted butter

112g (4oz.) caster sugar

225g (8oz.) plain flour

112g (4oz.) semolina (or fine rice flour)

1 tsp vanilla extract

Pinch of salt

 

Preheat the oven to 180°C (gas mark 4).

Cream the butter in a bowl.

Add the sugar and the vanilla and beat until light and fluffy.

Pour in half of the flour and half of the semolina and mix on low until they start to combine.

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The mixture of flour and semolina gives a fantastic texture.

Add the rest of the flour and semolina and slowly beat until all of the ingredients are just combined. You do not want to overwork the shortbread.

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Pour the dough onto a sheet of baking parchment and press out with your hands into a rectangle measuring 11”x6” (25x 15 cm).

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Cut the shortbread into 1”x3” (2.5×4.5 cm) rectangles. The easiest way to do this is one long cut lengthwise down the middle and then measure out one inch blocks along the edge of the dough before cutting. DO NOT SEPARATE THE SHORTBREAD!

Take a fork or a skewer and prick the dough all the way to the base with a pattern of your choosing.

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DO NOT SEPARATE THE SHORTBREAD LIKE I HAVE DONE HERE

Slide the baking paper onto an oven tray and place in the oven and bake for around 20-25 minutes until the shortbread turns a pale golden colour. Do not let it brown any more than this.

Take the shortbread out of the oven and slide the baking paper off the tray onto a cutting board.

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This is why you do not separate the shortbread fingers – they will lose their shape in the oven!

Cut along the lines of the biscuits as they will have sealed up during baking. By cutting the biscuits before you bake them, you will leave a mark in the final product which can then be recut to ensure straight edges and perfect shortbread.

Separate the biscuits and move them onto a cooling rack to cool completely.

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These are delicious by themselves but are a real treat when dunked into a cup of tea. You could also jazz these up by dipping the ends into melted chocolate to make the biscuits really special. They make an excellent gift too. Just take a large sheet of clear plastic and place the biscuits in the middle. Gather up the ends and tie them off with a ribbon to make a beautiful present at Christmas.

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I hope you enjoyed the recipe. If you liked this, you should check out how to make macarons. They are a little more technically challenging but if you can master them, there is nothing you can’t do in the kitchen. If you are looking for something a little bit more savoury, why not treat yourself to some delicious onion soup? It’s easy to make and is packed full of flavour.

 

Have a good one and I will be back next week with a recipe for a fab on the go lunch

H