Tom Yam Gai (New Year Special)

Each year I make a decision to not worry about over indulging over Christmas - you just need to push on through to New Year.
Once I get to New Year I am ready for some healthy food and healthier living!
I always make Tom Yam Gai at this time of year - it is one of those dishes that feels like it is doing you good.
Hot, sweet and sour - it feels as though it has restorative powers. I think there is something in this - it seems that most cultures have a chicken soup that always makes an appearance when people are feeling a little under the weather - self inflicted or otherwise.......
This makes enough for four small bowls - or two generous portions - I can't get enough of it.
This recipe is from one Nigel Slater's early books - and is great.
You can make with prawns - to make Tom Yum Goong - but add them much later - depending on whether using raw or cooked.
I have also made it without chicken - just as a spicy broth - and it is still delicious.
I keep the chilli seeds in - but I do like it hot - I once served to a couple of friends, who carried on politely, whilst sweating......
If you are looking for something a little more substantial you can add noodles - though no strictly To

m Yum anymore. I cook the noodles separately, drain, put in the bowl and pour the soup over - see below.

1 chicken breast fillet (or 2 thing fillets) skin removed
1 litre chicken stock
1 bunch spring onions, finely chopped
2 cloves garlic finely chopped
1 lemongrass stalk - bashed and cut into large sections
3 small red chillies, thinly sliced (remove seeds if you do not want it too hot)
4 lime leaves
1 tbsp. nam pla (fish sauce)
1 tsp sugar
1 tbsp. fresh lime juice
Small bunch of coriander, chopped

1 Bring the chicken stock to the boil and add the chicken. Simmer until the chicken to cooked - normally 10-15 minutes depending on the thickness.
2 Remove the chicken - leaving the stock. When slightly cooled - shred the chicken.
3 In the meantime add the spring onions, lemongrass, chillies and lime leaves to the stock, and simmer for 10 minutes.
4 Add the fish sauce, sugar and shredded chicken and cook for a further 5 minutes.
5 Add the lime juice, check for seasoning, and then add the coriander and serve.



You will be feeling better in no time!!!

Vietnamese Yellow Curry (Low Calorie)

This is a great curry - but you will need to take my word for it - as  I could not get  picture that did it justice!
It is quite a wet curry - like a thai curry in that way - quite a lot of sauce, not as this as an indian curry.
I amended the recipe from a 250 calorie recipe - all I have added is more heat in the chillies - this recipe is quite hot - but in no way overwhelming.
After the initial blast it is a slow cook - so ideal to make ahead of time.

Serves 4


1 tbsp sunflower oil
1 Bunch spring onions - shredded (10-12)
2 garlic clove, peeled and chopped
500g skinless chicken thigh fillets - cut into bite size pieces
2 tsp ground tumeric
1 tsp ground ginger
1 tsp ground cumin
1 stick lemon grass - finely chopped
3 green chillies - sliced
1 can light coconut milk
Handful fresh coriander - chopped








1 Prepare meat and veg as above - so you are ready to go
2 Heat the oil in a wide frying pan or wok.
3 When hot fry the spring onions, garlic and chicken for 3 minutes.
4 Stir in the spices, lemongrass and chilli and cook for 1-2 minutes
5 Transfer to a small casserole or slow cooker.
6 Pour over coconut milk, making sure chicken is covered. Top up with water if necessary.
7 Cook in the oven for 2 hours, or in a slow cooker for 5 hours.
8 Garnish with coriander and serve.

We served with rice and stir fried veg - and if you manage a good photo  - mail it over!!

Chilli con Pollo

Okay don't blame me for the name - I am not sure it would be deemed correct - but this is a dish that is very like chilli con carne - but made with chicken. It uses up loads from the store cupboard - and can be bulked out just by adding more beans. You can use any mix of beans, pinto beans, borlotti etc
 It can be eaten on its own, with bread or rice.
When the original recipe was passed to me it was served with an avocado and red onion salsa - but I didn't think much of it!
A great midweek dish - and once you have the spices you can make again and again. The pickled jalapenos add a really nice heat - and you can adjust these to your taste - and serve some on the side for those who want extra heat.

Serves 6

1 large onion - chopped
2 tbsp vegetable oil
6 cloves garlic - crushed
1/2 cup sliced pickled jalapenos (these come in jars) - add more if you like it spicy - or serve additional alongside
6 skinless chicken thigh fillets  - cut into bite size pieces

1/2 tsp smoked paprika
1 tsp paprika
1 tsp peri peri powder
1 1/2 tsp coriander powder
1 tsp cumin powder
1 1/2 tbsp dried oregano

1 can chopped tomatoes
1 can black beans / black eyed (drained)
1 can kidney beans (drained)
1 can sweetcorn kernels (drained)
250 ml chicken stock
1 small bunch of fresh coriander - chopped

1 Heat a large pot and add some vegetable oil
2 Add the onion and jalapenos, and cook until the onion is going translucent
3 Add the garlic and cook for a couple of minutes, making sure the garlic does not burn
4 Add the chicken, spread out across the bottom of the pan and cook until all of the chicken has taken on some colour
5 While this is happening I put all the dry spices together in a ramekin. Onceth chicken reaches the required point add all of the dry spices to the pot.
6 Stir the ingredients to make sue everything is thoroughly mixed. Scrape the bottom of the pan to avoid sticking.
7 Once everything is coated add the tomatoes, beans, sweetcorn and stock.
8 Bring to the boil, then turn down and simmer for at least 20 mins.
9 Add the chopped coriander, stir and cook fo a further minute - then serve

Prawn Molee

PRAWN MOLEE

This is  a reat recipe from Rick Stein's curry book - I have hardly deviated from the recipe - I used vegetable oil instead of coconut oil - and tend to use minced garlic and minced ginger (following a tip from my curry guru Mira) - rather than slicing and shredding fresh, and I left in the seeds of the chilli, which were removed in the original recipe.

I have seen various recipes for this - and various spellings (!) - though never remember seeing it on a menu.

Quite straightforward - and makes a lovely rich Keralan curry, not too hot -  with a subtle sour note.

Serves 4

2 tbsp vegetable oil

1/2 tsp black pepper

3 green cardammons bruised with a rolling pin

6 cloves

2 medium onions, thinly sliced

1 tbsp minced garlic 

1 tbsp minced ginger

2 green chillis, slit lengthways

salt

Small handfull curry leaves ( I used dried as could not get fresh)

Pinch turmeric

400ml coconut milk

1 1/2 tsp white wine vinegar

500g large tail on prawns 

2 tomatoes, thinly sliced, to garnish

Boiled basmati rice to serve

1 Heat the oil in a heavy based saucepan and add the pepper, cardamons and cloves and fry for one minutes until fragrant.

2 Add the onions and fry for 5 minutes until translucent, then add the garlic, ginger, chillies, salt and curry leaves and fry for an additional minute.

3 Add the tumeric, coconut milk and vinegar, bring to a simmer and cook for 4-5 minutes, until reduced.

4 Add the prawns - if using raw cook for 4-5 minutes until cooked - if using cooked simply allow to warm through. 

5 Turn off the heat, cover and set aside for 3-4 minutes.

6 Serve with the rice, and garnish with the tomatoes - as above.

ENJOY!

Mira's Chicken Curry

This is a fantastic curry dish. When I first looked at the set of ingredients I did not believe that the outcome would be that interesting - but I could not have been more wrong. This is something we return to again and again.
Mira is an old friend - a solicitor who I have worked with for over 15 years - she sent me the recipe on the proviso that if I ever wrote a book she would get the credit  - so here it is. Not quite a book - but credit where credit is due!
I have used chicken thighs in place of chicken breasts in the original recipe.
Further Mira recipes to follow!

Serves 4 generously

4-500g chichen thighs, cut into bite size chunks
2 large onions, chopped
1tsp cumin seeds
1/2 cinamon stick
2 cloves
2 green chilli (add more or less to taste)
1 tbsp chopped ginger
1 tbsp chopped garlic (or use minced garlic or ginger available in jars)
1 can chopped tomatoes
1 cup fresh coriander
1/2 bag spinach
1 cup fresh fenugreek or 2 tbsp dried (optional - I have had trouble buying fresh)
1 tsp tumeric powder
1 tsp garam masala (optional)
3 tbsp cooking oil
Salt to taste

1 Heat the oil until very hot. Add the cumin seeds, cinamon stick and cloves. Cook for 1 minute.
2 Add the onions and cook on a medium heat until dark brown.
3 Add the garlic, ginger, tumeric and chillies - followed by the chicken.
4 Stir with the onions and cook for at least 5 minutes, until the chicken has taken on some colour.
5 Add the green, let them wilt, and then finally add the tomatoes. Add salt to taste.
6 Cover and simmer for 20 minutes, until the curry has taken on a dark colour.
7 If using garam masala add two minutes before the end of cooking time.

Italian Sausage and Bean Casserole

This is simply one of my favourite recipes - something I return to again and again. It works as a weekend lunch, or weekday supper – and as with so many things – seems even nicer the following day.

It can be served on its own, with crusty bread (favourably Italian), or with rice.

It is another sausage dish – in this one I only use Italian sausages. I get them from a great bakery come deli on the Kingston Road near Wimbledon – Panetteria Italiana, 6 Merton Park Parade, Kingston Road SW19 3NT.

Whilst you are there make sure you pick up some fantastic Italian breads, freshly made every day( get there early – especially at weekends). I have used the chilli sausages, and the fennel, the napoli – any of them work equally well – made by Carnevale.

Italian Sausage and Bean Casserole

150 ml olive oil

1 pack (aprox 450g) Italian sausages

4 tbsp chopped fesh rosemary

2 cloves garlic chopped

A good sprinkling of dried chillis ( to your taste)

4 carrots peeled and finely chopped

4 stalks celery ( I add the leaves) finely chopped

2 x 400g tinned borlotti beans

2 x 400g tinned cannelloni beans

salt

1 tbsp sun dried tomato puree

400 ml boiling water

20 cherry tomatoes

1        In a large saucepan heat the olive oil, and cook the sausages. I brown them lightly on all sides.

2        Add the rosemary, garlic and chilli and cook for a further minute.

3        Add the carrots and celery and cook for further 3 minutes

4        Meanwhile empty all of the tins of beans into a colander and rinse.

5        Add the beans to the casserole and season.

6        Add the boiling water, cover, and leave to simmer for 20 minutes.

7        Remove the sausages from the casserole, and cut into 3 or 4 pieces each. Return to the casserole with the tomatoes and tomato puree.

8        Take the lid off, and cook for a further 10 to 15 minutes.

9        Serve with warm bread, or your choice of accompaniment.