Tag: norecipe
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PK’s NoRecipe Southeast Asian Dipping Sauce
This is my go to sauce if I need to quickly whip up a Southeast Asian style dipping sauce or salad dressing. I use it for rice paper rolls, spring rolls, beef salads, chicken salads and so much more.
Adjust the balance of fish sauce to sugar as you see fit or to suit how you are using it. Put a squirt of Sriracha or sweet chili sauce in there for a bit of a zing :).
Steps:
Simply mix:
- 1 Tbsp fish sauce
- 1 Tbsp peanut oil
- 1 tsp raw sugar
- 1/4 cup lime (or lemon juice depending on purpose)
- sriracha sauce, to taste and optional
Give everything a good whisk to dissolve the sugar and you are done :).
Enjoy,
PK
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PK’s NoRecipe Insalata Caprese
Does it get any easier than this to wow your guests? Try this simple but visually appealing starter salad and you won’t be disappointed 🙂 .
Arrange slices of mozzarella and tomato on a plate. Garnish with some salad greens (I used Mizuna), basil, olive oil and cracked pepper.
Enjoy,
PK
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PK’s NoRecipe Lemon Cordial
It is still winter in Perth and our citrus plants are still producing loads of fruit. You know I hate to waste any precious harvest so here is another method of preserving citrus.
This cordial (I used lemons and limes) is super tasty and will last for ages in the fridge 🙂
I simply work on a 2 cups of sugar to 500mls of fresh juice and 500mls of water ratio.
Steps:
- Take a couple of the lemons and or limes and zest them.
- Juice the rest.
- Chuck the zest into a saucepan along with the freshly squeezed juice, water and sugar.
- Bring everything to a gentle boil but do it very slowly and stir often to make sure the sugar is dissolved.
- Take it off the heat as soon as it boils and pour into pre-sterilised jars, straining as you go.
- Let the jars cool before you put the lids on!
Enjoy,
PK
Related Links:
- See more preserving ideas here
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PK’s NoRecipe Preserved Citrus
It’s winter in Perth, Western Australia and this year we are having a really good lemon and orange harvest. I am always on a look for ways to preserve surplus harvest and a good friend of mine suggested I try making preserved lemons. She won me over with ‘they go great in Tagines’ but she didn’t mention how amazing they look in the jars :).
I used lots of salt but I am still going to chuck them in the fridge after a couple of weeks of them sitting sitting in a cool, dry cupboard for a few weeks.
Here are the steps I took:
- I cleaned my chosen citrus with a scourer and rinsed them off (I used the last of the limes, some fresh lemons and a mix of lemons and oranges to make three jars respectively).
- I then took each piece of fruit, cut the ends off and quartered them (large fruit got cut in half again).
- I put 1/2 Tbsp of table salt in the bottom of each of my jars (pre-sterilised with boiling water), put a layer of fruit, pushed that down with a wooden spoon and then added another 1/2 Tbsp salt.
- I repeated the fruit, press and salt cycle until the jar was full to the brim.
- I then added freshly squeezed juice to the jar, added 1 Tbsp salt and popped on a sterilised lid.
- A few taps on the kitchen bench to get all the air bubbles to the top and I moved onto the next type of citrus.
- Then all the jars went into a cupboard for a few weeks.
I will let you know how they go 🙂
(update: they were amazing and I even gave a few jars away)
PK
Related Links:
- See more citrus preserving ideas here
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PK’s NoRecipe Dried Citrus Slices
I love preserving food as much as I like growing it (and talking about it). So I did some googling on ways to preserve citrus after my lemon tree decided to try and bury me in fruit :).
My lime tree is a heavy cropper too but in Perth it is not hard to find people willing to take them off your hands :).
Dried citrus can be used for a wide range of things like:
- flavouring jugs/cups of water.
- flavouring your teas.
- adding to smoothies.
- cooking mediterranean and middle-eastern dishes.
- cleaning your kettle of scale (wow).
Simply cut your chosen citrus (I used lemons, limes and oranges) into thin slices.
Pop them on a tray or (my preference) a rack and into an 80C fan-forced oven for 4 to 6 hours. I made sure they were very dry before I took them out and whilst the rind is brittle there is a bit of play in the flesh.
Enjoy,
PK
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Dr C’s NoRecipe Gourmet Smoked Salmon Pizza
Wow! Might be NoRecipe but it is not short of gourmet ingredients.
He used smoked salmon, capers, red onion, mozzarella cheese, sour cream & avocado and I can see why they are a family favourite :).
Thanks to Dr C.
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PK’s NoRecipe Bacon Wrapped, Cheese Stuffed Jalapenos
As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).
These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.
Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.
Next, put the lid back on and wrap the whole thing in a strip of bacon.
Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.
Served hot or chilled, your guests are going to love them.
Enjoy,
PK
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PK’s NoRecipe Build Your Own Soft Wraps
My family loves any meal where you prepare fillings in advance and then you build your own meal as you go. I have posted about our tacos, nachos, tasting plates and now……soft wraps :).
Here we have leftover roast chicken, char-grilled corn, boiled eggs, cheddar cheese and coriander plus leafy vegetables from my kitchen garden:
Simply plonk a bit of your chosen fillings mix in the top middle part of a circular soft wrap/tortilla. Then fold the left side over, then the right back over and then fold the bottom of the wrap up.
Here are a few examples:
You get bonus points for:
- using leftovers.
- using produce from the garden.
- visual treats like the char-grilled corn.
- making your own dips or sauces such as a mix of sour creme, coriander and lime juice.
If there is anything left you can make a lunch out of it the next day.
Enjoy,
PK
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PK’s NoRecipe Greek Butterflied Chicken Roast
This simple butterflied chicken marinaded with thyme, oregano, garlic, salt, pepper, lemon juice and olive oil smells amazing and will wow your family and friends.
If you have time:
- chuck several good slugs of the olive oil and lemon juice into a snap lock bag.
- add the other ingredients (chopped).
- close the bag, mix everything around.
- add the chicken halves, close the bag and massage it for a bit to get the oil etc into every nook and cranny.
- leave it overnight in the fridge or at least 2 hours.
- preheat your oven to 160C and get the chicken out of the fridge.
- cook the chicken in an non-stick oven tray for about 2 hours.
If you don’t have time or forgot to marinade the chicken:
- chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
- add the other ingredients (chopped but leave out the garlic) and mix with a fork.
- preheat your oven to 160C and get the chicken out of the fridge, season with salt and pepper.
- cook the chicken in an oven tray for about 2 hours, turning and basting with the oil mixture every 15 minutes or so.
Marinaded and already looking good:
Two hours at 160C:
A perfect summer’s day dinner, just add salad and friends:
Enjoy,
PK
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FoodHacks: Karina’s ‘Quick Pickle’ Onion Salad
My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.
I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.
You simply:
- soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
- drain them.
- top with sliced tomatoes, salt, garlic, pepper and olive oil.
The result is amazing and I am never buying store bought pickled onions again 🙂
Thanks Karina,
PK
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