August 21, 2012

Asian style noodles with fresh herbs and seafood



This is reasonably easy to make – I have made it now with prawns and squid, and it worked really well both times. I reckon it would also taste awesome with chicken or even pork.
This recipe makes enough for two dinners and a nice leftover bowl for my lunch (mmmmmm). You could easily beef it up with a bit more vege and make it for four, or cut back a little and have a dinner with no leftovers (but there’s no fun there…)

Notes: With the veges, I have gone with onion, carrot and capsicum as they’re my favourites, but this would also work with any number of veges like beans, water chestnuts, shallots, snow peas, bok choy, cabbage etc..
Also, with the herbs, I’m not a massive fan of coriander however if you like the stuff, then definitely whack a handful of fresh coriander in at the end with the mint. I have found that since I could easily go without, I just use a sprinkling of dried coriander and it does the job.
Finally, with the seafood, I like to pre-marinate mine if I have the time – just half an hour can help really get the flavours in there. Just with a little olive oil, salt, pepper, chilli and garlic. If you’re using prawns or squid – things that require just a minute or two of cooking time – you can cook these in a separate fry pan as you wok-fry everything else. If you’re not much of a multi-tasker, have a shit cramped kitchen like me, or if you’re using chicken, precook it before you start in the wok or it might not be ready in time. 

Ingredients: 
2 garlic cloves – crushed or finely chopped
1 cm ginger grated or half a teaspoon of the jarred stuff
1 chilli, chopped
1 onion, sliced
1 carrot – sliced julienne
½ red capsicum, sliced
Enough seafood/protein for whatever you’re planning..
1 cup chicken stock
Fresh or dried coriander (see notes above)
Fresh, dried or tube of basil – fresh is always best – about 1.4 cup fresh stuff or 1 teaspoon of the others
Noodles (I like rice vermicelli, but again, go with what noodles. They should be pre-cooked or pre-soaked before you start cooking the veges and seafood)
1 tablespoon fish sauce
1 tablespoon lime juice or a whole fresh lime, cut into wedges
¼ cup fresh mint
Decent handful of bean sprouts to garnish

 Method:
  1. Prepare the noodles according to packet directions. Plunge into cold water then drain to stop them cooking. Set aside.
  2. Prepare all your vegetables and protein.
  3. Heat the wok, add a little spray oil.
  4. Add in the crushed garlic, ginger, half the chilli and the onion.
  5. When the onions are softening, add in the carrots.
  6.  When they’re half-cooked (maybe two minutes) add in the capsicum, chicken stock and fish sauce.
  7. Allow it to simmer for a minute or two, then add in the basil (and dried coriander if that’s what you’re using. If using fresh coriander, add it in with the mint at the end)
  8. Meanwhile, cook your proteins in a separate frypan.
  9. Divide your prepared noodles into the serving bowls.
  10. Heaps the vegetable mixture on top of the noodles, then add in your protein, fresh herbs, bean shoots and the rest of the chilli. Squeeze the lime juice over the top.
  11. Eat!


August 13, 2012

Apple and walnut bread



This recipe came about cos I was going away for a few days, and I had a couple of delicious apples that I didn't want to throw away. So I made this bad boy and it was great! Quite moist and cakey, so I think perhaps I should have upped the flour in this one. Anyway if you like it all cake-like, then leave it as it is, otherwise I would reccommend adding in another 1/2 cup plain flour 

125g butter, softened
1/4 cup castor ugar
1/2 cup brown sugar
1 eggs
1 cup self-raising flour
1 cup plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice (could also add in other fruity spices like nutmeg etc)
3/4 cup milk
2 apples, cored and diced 
3/4 cup walnuts, chopped coarsely
(you could also add in any other seeds like pepitas, sunflower seeds, sultanas, oats, LSA - all delicious variations and additions)

Method: 
Preheat the oven to about 190C, and grease and line a baking log/bread tray with baking paper. 
1. Beat together the butter and sugar until pale and fluffy
2. Add in the egg, continuing to mix it well. 
3. beat in the flours ad spices in two or three lots, alternating with the milk. 
4. When all the flours, spices ad milk are in there, fold in the apples ad walnuts, and any other fancy additions you want to throw in there. If it's too runny for your liking, add in some more flour.
This can be done fairly roughly, you won't need to overmix the apples etc into the mix. 
5. Put the mixture in the tray, and bake for about 50 minutes. Test it with a skewer to check if it's cooked.

- If you want to jazz this  up, you could sift some icing sugar over the cooled cake. You could alternatively mix together a little melted butter and cinnamon, and brush it over the hot cake. 
Having said that, this is great on its own. 
This would also make great muffins - cooking for about half the time.