200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
4 cups green cabbage , finely shredded (Note 3)
1 1/2 tbsp peanut oil (or other cooking oil)
2 cloves garlic , finely chopped
200g /6 oz chow mein noodles (Note 2)
1 carrot , julienned
1 1/2 cups bean sprouts
3 green onions , cut into 5cm/2″ pieces
1/4 cup (65 ml) water
Chow Mein Sauce:
2 tsp cornflour / cornstarch
1 1/2 tbsp soy sauce , all purpose or light (Note 4)
1 1/2 tbsp oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
2 tsp sugar (reduce to 1 tsp if using Mirin)
1/2 tsp sesame oil
White pepper (sub black)
Instructions
Sauce:
Mix together cornflour and soy sauce, then mix in remaining ingredients.
Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
Chicken & Noodles
Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
Cooking:
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute.
Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8″ from the heat source.
Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!
600g / 1.2lb white fish fillets , patted dry (Note 1)
Oil spray (olive oil or any plain)
Crumb
1 1/2 cups (75g) panko breadcrumbs (Note 2)
1/4 cup (25g) parmesan
2 tsp paprika , optional
1/2 tsp salt and pepper , each
Batter
1 egg
1 tbsp mayonnaise
2 tbsp flour
1/4 tsp salt and pepper , each
Instructions
Preheat oven to 180°C / 350°F.
Crumbing:
Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
Batter: Mix Batter ingredients in a separate bowl.
Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5″ (they shink 30% in length).
Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.
1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)
3 tbsp red curry paste (Note 2)
1 tbsp cilantro/coriander leaves , chopped
1 tbsp fish sauce (sub soy sauce)
1 tbsp lime juice
1 egg
1/4 cup (40g) rice flour (or cornstarch / corn flour)
6 green beans , finely sliced (optional, Note 3)
4 – 6 tbsp oil (vegetable, canola, sun flower)
Instructions
Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
Measure 1/4 cup of mixture (I use an ice cream scoop – Note 5), form 1cm / 2/5″ thick patties.
Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
Repeat with remaining mixture, adding more oil into the skillet if required.
Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!
Dry skin: Pat skin dry with paper towels. For extra precaution, leave the fish fillets in the fridge skin side up, uncovered, for an hour. (I rarely do this)
Scoring skin (Note 5): For Thick Fillets, score the skin by cutting slashes into the skin as pictured in post. 4cm slashes 1cm apart, 2 – 3mm deep, through the skin and ever so slightly into the flesh (1.6″ long, 0.4″ apart, 0.1″ deep)
Season fish: Sprinkle the flesh and skin with the salt and pepper just before cooking.
Heat oil well: Heat oil in a non stick pan over medium high heat until you see the first small wisps of smoke.
Press fish down: Place one fillet into the pan skin side down, then use your fingers or spatula to press down lightly for 10 seconds to allow the skin to seal flat against the hot surface. Repeat with the other fillet (PROS: Do both at the same time!).
Cook skin 2 – 3 minutes: Cook the skin side for 2 to 3 minutes until it’s crispy in the centre and golden. Lift up to check.
Transfer Thick Fillets to oven: Transfer to oven for 10 minutes (do not flip, keep skin side still down – goes crispier!) or until the internal temperature is 55°C/131°F. (Note 6)
Thin fillets: Turn and cook the flesh side in the pan.
Rest 3 minutes: Transfer fish to a rack with the skin side UP. Rest for 3 minutes.
Serving: To serve, place on a plate skin side UP. Do not pour sauce on the skin until just before serving else it will soften the fish skin. See ingredients above for suggested sauces and sides!
330g / 11 oz thin white fish fillets (~1cm / 0.4″ thick) , skinless, cut into 6cm / 2.5″ (or so) squares pieces (Note 1)
1/4 tsp cooking/kosher salt
1/4 cup rice flour or ordinary flour (Note 2)
2 tbsp canola oil
Sauce:
2 tsp sesame oil
2 garlic cloves , finely minced with a knife (Note 3)
2 tsp ginger , finely minced with a knife (Note 3)
1 tsp chilli flakes / red pepper flakes (Note 4)
2 tbsp sriracha (Note 4)
2 tsp light soy sauce or fish sauce (Note 5)
3 tbsp brown sugar
1/2 cup water
2 tbsp lime juice
Garnishes (optional):
2 tbsp coriander/cilantro leaves
1 tbsp large red chilli , finely sliced
Lime wedges
Instructions
Fish:
Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
Cook fish – In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.
Fish cooking times – Thin fillets 1 cm / 2/5″ thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75″ thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.
Sauce:
Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)
Coat fish – Return fish into sauce, turning to coat in the sauce.
Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.
400g/ 14oz small potatoes (2.5cm/1″ wide, halve if bigger)
1 star anise
1 cinnamon stick
Garnishes:
Red chilli , finely sliced (small = spicy, large = less spicy)
Coriander/cilantro
Steamed jasmine rice
Instructions
Preheat oven to 180°C/350°F (160°C fan).
Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13″ baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
Turn shanks to coat in sauce, then cover with foil.
Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it’s easier) – I get about 1/3 cup. Mix sauce in baking dish – it should be reduced down to a syrupy thickness (Note 6).
Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!
1 kg/ 2 lb baby potatoes , cut in half (4 if large) (Note 5)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 tbsp extra virgin olive oil
Gravy:
2 tbsp flour plain / all-purpose
1 1/4 cups beef stock/broth , low sodium
1/4 tsp dark soy sauce (optional, for deeper colour) (Note 6)
Salt and pepper , if needed (I don’t add any more)
Instructions
Stuffing:
Roast hazelnuts – Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1″ pieces.
Duxelle – Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
Cool – Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
Stuffing log – Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5″ long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm. (Note 7)
Pound and roll lamb:
Pound – Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5″). Aim for even thickness ~1.75cm (2/3″). Trim and patch as needed to make your rectangle – see video, I cut & rearrange 2 large flappy bits that stick out.
Roll – Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
Tie – Secure with kitchen twine tied every 2cm / 0.8″. (See video for tips)
Slow-roast:
Preheat oven to 220°C/425°F (200°C fan-forced).
Season – Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
Potatoes – Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Put the lamb on top of the potato, on the diagonal if needed to fit.
Short high temp roast – Roast for 30 minutes (renders some fat and gives the colour a head start).
Slow roast – Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
Gravy:
Drippings – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat (the clear liquid that rises to the surface). Make sure you keep the dark brown juices in the pan. If you’re short of fat, add butter.
Heat fat – Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
Thicken – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency.
Taste and add more salt and pepper if desired (I don’t need more). Pour into a jug (strain, if needed).
