Author: PK
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Pastry Egg Wash Glaze
There is nothing better to give a nice golden glow to pastry than a wash made of eggs and a splash of milk (a little for each egg used). You get a nice colour and a little bit of shine too.
Give the whole lot a good whisking and then thoroughly cover the pastry surface using a pastry brush.
Here is a quick comparison. Both were cooked for the same time but only the sausage roll on the right has been coated.
Enjoy, PK
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River Cottage’s Thai Fish Curry
I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry.
It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either.
Note: The River Cottage website says you can make and freeze the curry paste in larger batches ahead of time.
Steps
- Making the curry paste
- Cooking the curry
- Serving
Ingredients
- 2 Tbsp oil (I used peanut oil)
- 400ml coconut milk
- 200ml fish stock or water
- 2 Tbsp fish sauce
- 2 tsp raw sugar
- 125g French beans (I used snow peas instead), sliced on the diagonal
- 100g spring onions, sliced on the diagonal
- 800g firm fish fillets (I used pink snapper), skin off and roughly cubed
- Curry paste:
- 2-6 small green chillies
- 1 brown onion (small), chopped
- 100g fresh ginger, chopped
- 4 garlic cloves, peeled
- 2 Tbsp galangal paste (I used a small chunk fresh out of my garden)
- 3 lemongrass stalks, tough outer layers removed, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves, chopped (optional)
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 deep saucepan
- 1 wet blender
Making the curry paste
- Add to your wet blender the:
- 2-6 small green chilies
- 1 brown onion
- 100g fresh ginger
- 4 garlic cloves
- 2 Tbsp galangal paste
- 3 lemongrass stalks
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lime, juice and zest
- 4 kaffir lime leaves
- 1 tsp Thai shrimp paste
- 1 tsp sea salt
- Blend until you get a smooth paste.
Cooking the curry
- Heat the 2 Tbsp oil in your saucepan then fry the curry paste, keeping it gently moving, for several minutes on medium heat.
- Add the 400ml coconut milk and the 200ml fish stock or water, 2 Tbsp fish sauce and 2 tsp raw sugar.
- Bring to a simmer and cook for 20 minutes stiring occasionally.
- Now add the 125g French beans and the 100g spring onions and cook for another 5 minutes.
- Gently mix in the 800g of cubed fish and cook for another 3 minutes.
- If you are using any seafood (squid perhaps) that might go rubbery if over cooked, hold off till last minute.
Serving
Serve on bowls of rice and garnish with slices of chili and torn coriander leaves.
Enjoy and please visit the River Cottage website for more amazing meals,
PK
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Simple Hokkien Noodle Bowl
I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.
This time I am using thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.
I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.
This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.
Happy slurping,
PK
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How To Pickle Oyster Mushrooms
If I am not using my mushrooms super fresh I prefer to preserve them. One of my favourite ways is pickling them in apple cider vinegar.
Simply clean your mushrooms and put them in a sterilised jar. If you want to keep them down in the vinegar solution you can use a layer of apple slices. This works great if you dont have enough mushrooms for the jar.
I also added black peppercorns and a few cloves of garlic. Slices of chili would also go a treat.
I had these set aside for two and a half months and they are amazing. They have a subtle nutty apple flavour with a bit of a zing and soft texture.
Enjoy,
PK
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How To Dry Oyster Mushrooms
If I am not using my mushrooms super fresh I prefer to dry them. Dried they really transform slow cooked broths, stocks and casseroles.
I love Growing Oyster Mushrooms At Home but they go gangbusters from nothing to massive in no time. This means lots of mushrooms in a hurry.
If you want to see my fresh mushroom recipes click here but read on to see how I dry and store them.
Chuck the mushies on a cooling rack and set your fan forced oven to 50 degrees C.
Keep drying them until they feel dry to the touch. Then store them in an airtight container. They should last for several months this way.
Enjoy,
PK
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How Is Sherry Used In The Kitchen
Sherry is a fortified wine that is made from white grapes. You will want a bottle in your pantry at all times.
Here are a few reasons why.-
- Like Sake and Chinese rice wine, sherry is a great meat tenderizer when used as a marinade and even during the cooking process.
- Sherry is a flavour enhancer and pairs well with so many vegetables, especially ginger, garlic, onions and greens such as broccoli.
- A splash of sherry is the ultimate pan deglazer and you can make amazing sauces with it such as Steak Diane Sauce
- All manner of desserts from the highly decadent to simple arrangements of fruit drizzled or marinaded in it require …. you guessed it, Sherry!
Enjoy,
PK
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Udon Noodles
Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something different.
Check out my Chicken Katsu Udon Soup.
Enjoy,
PK
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Simple Ramen Bowl: Make It Your Way
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests.
I build my bowls with meat or vegetable based broth and of course noodles (I love soba or udon the best). I then choose a selection of vegetables, meat, eggs, garnishes etc to fill up the rest of the bowl.
Note: You can make this meal vegan by using vegetable stock, tamari and stick to vegetables, mushrooms etc.
For the broth all you really need is chicken, beef or vegetable stock. You can of course build upon that basic stock.
I slowly bring 3 cups of stock up to a gentle boil. Then I add some garlic cloves, a small chunk of ginger (or galangal), several dried mushrooms and splashes of mirin seasoning and soy sauce. I find this makes enough broth for 2 bowls.
I add boiling water to a large bowl and add 2 serves of soba noodles. I let them soften over 8 minutes and then give them a good rinse.
Now this is the best bit, building the bowls. 🙂
Add noodles to each person’s serving bowl. Then pour enough broth to cover the noodles and then stack the bowls to the brim with everything else.
Serving
Now you just need to sit down with your guests and and provide lots of garnishes and condiments. I love a few dried onions and a healthy squirt of sriracha hot sauce.
Happy slurping,
PK
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Soba Noodles
Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour. They are similar in shape and thickness to spaghetti but have a coarser texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries.
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls.
Enjoy,
PK
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Tomato Passata Pasta: 15 Minute Meals
This simple tomato passata pasta is a tasty example of 15 minute meal. 🙂
The trick to making dinner in under 15 minutes is to minimise the so called “rules” you must follow for a dish and instead cook by feel.
I simply brought a pot of water to the boil whilst I heated a slug of olive oil in a frypan and started cooking some garlic, onions and bacon in it.
About 2 cups of home-made pasta went into the boiling water whilst I added a bottle of tomato passata to the frypan. When the sauce was hot I added some basil and sage.
All I had to do then was drain the pasta, mix it into the sauce and grate some cheese (I used cheddar).
Yum!
Make this recipe your own by using adding your own ingredients. I am going to add some black olives next time for example.
Enjoy,
PK
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