Lively coleslaw to add colour, vitamins and flavour

Make this fresh coleslaw to give a boost to a grey day, or to top up on vitamin C and fibre, or just to have something delicious on its own, with rice or as a side dish with a more substantial main course.

Recipe - enough for four as a side dish. Or for one greedy person.



Ingredients

SALAD

• 1/2 small white or red cabbage
• 2 large carrots
• 1/2 onion
• 1 fresh red chilli (or substitute/combine with sweet chilli sauce
• big handful fresh coriander
• small handful fresh mint
• 1 clove garlic
• 2 tbsp thai fish sauce (replace with soy if vegan)
• juice of 1 lime (enough for at least 5 tbsp)
• 1 tsp sugar

METHOD

• finely shred the cabbage
• peel and grate the carrots
• finely dice the onion
• crush and peel the garlic and chop finely
• deseed the chilli and chop finely
• finely chop the stems of the washed coriander and shred the leaves
• take the mint leaves off the stems and shred finely
• put everything in a bowl and add the fish sauce, lime juice and tsp of sugar
• stir, mixing thoroughly

shredded lettuce is added to this version

pad thai style veg... with rice! Veg Month hits the jackpot.

vegan pleasure in a bowl

Stir fried pad thai style veg:

I have committed to a month of being a vegetarian, inspired by Wendy, who is keeping a blog recording her meals day to day. As I love eating lots of herbs, I have parsley, coriander, mint and dill in the house. Purchase of a sweetheart cabbage, the pointy kind, and the idea of an ersatz pad thai came to mind, but the rice noodles have all been eaten, so I moved swiftly on to stir fried veg with coconut rice.

The most tricky part of this meal is the slicing and chopping. It is a refreshing and filling dish bursting with flavour. I like to have a kick of chilli in with the veg, but it isn’t for everyone. 

If you can’t be bothered toasting peanuts, you can substitute roast salted peanuts, but if you do, leave out the soya sauce, or you will have salt overload.

The flavours are fresh and zesty, and the combination is very satisfying.

This is enough for one very hungry person, or two not so hungry. Increase the cabbage, egg and peanuts to make it serve more. 

Ingredients

·         ½ pointed cabbage sliced very fine, including stem
·         ½ Onion finely sliced
·         1 large carrot, sliced finely
·         2 cloves Garlic chopped finely
·         ½ “ Ginger chopped finely
·         1 tbsp soya sauce
·         1 tbsp sweet chilli sauce
·         1 lime, ½ as juice, ½ to serve
·         1 egg
·         Large handful raw peanuts, toasted and crushed or chopped
·         Small bunch of fresh coriander (cilantro), chopped fine, including the stems (wash it first)
·         Sprig of mint leaves, chopped fine
·         oil

Rice

Dessicated coconut

Method

• Cook the rice according to preference, together with the coconut.
• Mix the lime juice, soya sauce and chilli sauce in a bowl and set aside.
• Heat a wok or large frying pan on a medium heat, and once hot add a slug of oil
• Put garlic, ginger, onions, cabbage, carrot, onion, chopped herbs and half the crushed peanuts into the wok and cook for a minute, stirring all the time.
• Add some water, a couple of tablespoons and cook for another minute, stirring
• Push the vegetable mixture to one side and crack the egg into the free area of the pan, stirring the egg, letting it cook through, then mix the egg through the veg
• Add the soya sauce, chilli sauce and juice from ½ lime, stir through and turn off the heat.
• Sprinkle over the remaining crushed peanuts and serve with a lime wedge and the cooked coconut rice

best asian coleslaw

If you like a fresh tasting salad, to eat on its own, or with a bbq, this straightforward recipe is for you. Quick to make, it has zing, freshness and a wonderful kick. And no fat. It is an asian coleslaw, and I've just eaten a bowl that was still delicious after four days.

There's nothing more to say, apart from that everyone who tastes it loves it, and somehow there is never enough.

I like to add corn from a freshly cooked ear of corn, hot, to some salad that has been sitting for at least half an hour, letting the juices flow. The hot sweet crunch of the corn is a lovely clincher to the salad, and once it cools it is still a terrific addition.

Recipe - enough for four

Ingredients

SALAD

• 1/2 small white cabbage
• 2 large carrots
• 1/2 onion
• 1 fresh red chilli
• big handful fresh coriander
• small handful fresh mint
• 1 clove garlic
• 2 tbsp thai fish sauce (replace with soy if vegan)
• juice of 1 lime (enough for at least 5 tbsp)
• 1 tsp sugar

METHOD

• finely shred the cabbage
• peel and grate the carrots
• finely dice the onion
• crush and peel the garlic and chop finely
• deseed the chilli and chop finely
• finely chop the stems of the washed coriander and shred the leaves
• take the mint leaves off the stems and shred finely
• put everything in a bowl and add the fish sauce, lime juice and tsp of sugar
• stir, mixing thoroughly

Cook the ear of corn, in boiling water for 10m, (3 minutes in the microwave within its husk or under a damp cloth) then slice off the corn and add to the salad.

Delicious. If I say so myself.

Delicious green stir fry

I love a tangy stir fry, and I’ve been reading a lot of Vietnamese and Thai recipes lately. I've been buying old cook books from charity shops, and they have reminded me of the time, not so far away,er when recipes mentioned garlic in hushed tones. No more sotto voce now, I don’t know many people who don’t want the kick of spices, garlic and ginger.

This dish is bright green and fresh, the cabbage is just cooked, accompanied with green peppers, peas and onion. I pair it with coconut dhal, and prefer bread to rice as an accompaniment. It's easy to make, you do all the slicing in advance, heat up the pan and go. The dhal can be prepared in advance. This is enough for two people, on the greedy side, more with the dhal. 

Base for blitzing:

3 cloves garlic, peeled

1 slice ginger

1 shallot (1/2 small onion)

handful of fresh coriander, washed, with roots on

1 large pinch of salt

a couple of spoonfuls of water

Stir Fry ingredients

1/4 savoy cabbage, finely sliced

1/2 green pepper, sliced

2 large shallots/1 onion, sliced lengthwise

2 handfuls frozen peas

1/2 tsp vegetable bouillon+water or thai fish sauce

1 tsp brown sugar or honey

1/2 lime

• blitz or pound together 1st six ingredients
• prepare all other ingredients
• heat up wok, adding a slug of  oil (corn, groundnut or veg oil)
• add half the blitzed ingredients and stir, turning down the heat if it starts to brown
• add half the sliced veg, stir and add a slug of water (or fish sauce) cook for a minute, stirring all the time
• add the rest of the veg and blitzed mixture, bouillon and the frozen peas, keep stirring, adding water if necessary, cook for 30 seconds, until the cabbage starts to wilt
• add sugar or honey, stir and turn off the heat
• squeeze over the lime

Eat

This combination was a favourite of my Aunt’s, especially when her cancer meant her appetite was reduced. The strong flavours seemed to cut through, so she enjoyed eating again. The stir fry is light and flavoursome with a citrus tang, and the curried dhal is easy to eat, as well as being a good contrast in terms of texture and flavour. The other pleasure is how the food looks on the plate, a patchwork of greens contrasting with a golden yellow. 

tangy bbq marinade and coleslaw

For a tasty tang on your chicken wings – enough for about 12 whole wings or a butterflied chicken. Gives a lovely colour as well. Would also work on ribs or pork belly strips, or on a butterflied chicken. Marinade for an hour.

I know, it looks like a lot of ingredients, but it's worth it. Works well with a potato salad and some asian slaw.

3 cloves of garlic

Two tablespoons of garam masala

Two teaspoons of ground cinnamon

Heaped teaspoon of Chinese chilli oil

1 onion, peeled and chopped into four

1” fresh ginger root

Two teaspoons brown sugar

Large pinch of salt

Two tablespoons of corn oil

Three tablespoons of tomato puree

1 tablespoon sweet paprika

1 lemon, flesh and juice

Heaped teaspoon of meaux mustard (Dijon mustard with wholegrains)

Put all ingredients except the mustard into a blender, whizz it all together, when smooth add the mustard.

Use as marinade on chicken wings, cook on bbq at medium heat. Brush on any marinade left over during cooking.

Asian Coleslaw

·                                             small white cabbage or 1/4 large white cabbage

·                                             1/2 bunch of fresh coriander

·                                             1 capsicum pepper or 1 carrot

·                                             small onion

 dressing

·                                             1 lime

·                                             1 tbsp soy sauce

·                                             1 large tbsp sweet chilli sauce

·                                             1 clove garlic

prepare dressing:

·                     finely chop garlic

·                     squeeze lime

·                     mix lime juice with all other ingredients in a bowl and set aside

 preparing coleslaw:

·                     finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)

·                     rinse bunch of coriander and mint and chop roughly

·                     put all ingredients in a large bowl and add the dressing

·                     mix thoroughly 

·                     set aside for 15m

Horchata - from Chow

spotted this on the Chow website, I haven't tried it yet but I will, especially for my dairy free friends. It's still got sugar... but looks tasty. With rum it might be fatal.

Horchata

By Amy Wisniewski
A common drink found alongside aquas frescas in Mexican taquerias, horchata is a milky-looking, yet dairy-free, libation. Made with ground-up rice, toasted almonds, a bit of cinnamon, and some lime, it’s a perfect summertime refreshment and is even tastier when spiked.


Game plan: Start this recipe a day ahead, as the ground ingredients need to soak overnight.
TIME/SERVINGS
Total Time: 10 mins, plus soaking time
Makes: 4 to 6 drinks (1 quart)

INGREDIENTS
1 1/4 cups long-grain white rice
2 (1/2-inch) cinnamon sticks
1 cup blanched, sliced almonds, toasted and cooled
4 cups water
1/2 cup granulated sugar
1 (2-inch-long) lime zest strip, removed with a vegetable peeler
1 tablespoon freshly squeezed lime juice


INSTRUCTIONS

Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a 2-quart container with a tightfitting lid. Next, pulverize the almonds in the spice grinder until finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours.

Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.

Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice.

Worth a go?

healing avocado

I did take a photo for Steve's healing avocado recipe. Voila!

Cucumber salsa

I like a little salsa with almost everything. Especially in the winter. It's definitely part of my curry repertoire, it goes with grilled meat, omlette or baked potato. This is a simple one made with cucumber. Extra crunch comes from inclusion of the finely chopped coriander stem, something that is all too often just thrown away. I don't include garlic, because I usually eat it with something that has lots of garlic already in it. If you are eating it with something more plain, just add 1 clove of finely chopped garlic.

So this is a fresh and crunchy cucumber salsa.

Cucumber salsa

Ingredients

½ cucumber

½ onion

2 tbsp lime juice

½ tsp ground cumin

½ bunch fresh coriander

A pinch of each: chilli, pepper, salt

1 tsp sugar

Method

• Cut cucumber in half lengthwise and scoop out the seeds.
• Slice and chop the cucumber into small bits.
• Finely chop the onion.
• Finely chop the coriander, including the stems.
• Mix everything together in a bowl and let sit for 10 mins.

Eat.

I like it with coconut dhal, or marinated chicken strips, and chicken curry.

You can:

• substitute lemon for lime
• use sweet chilli sauce instead of chilli and sugar
• add some fresh mint
• use tomato as well, or instead of cucumber

easy chicken curry

On the way to a friend's house I decided I should whip up a lovely meal for the host. Slightly controlling behaviour, but needs must when visiting someone whose cooking always disappoints and at times may be a health hazard. I armed myself with two chicken legs, some steak mince, a lime, garlic, fresh ginger and a bunch of coriander. I was thinking night one: meatballs. Night two: chicken curry. The basics (onions, tomatoes, olive oil, yoghurt, curry powder, tomato puree) were in the pantry. All the prep could be done at once. 

The chicken is best marinaded overnight and cooks slowly. 

The chicken is tender and the flavours gentle. Very easy to eat. You could make the flavours more delicate by throwing in a couple of cardamom pods, and you could use one of the tandoori mixes to give it that violent red colour. Sometimes it's nice to keep things simple and go with ready mixed curry powder and have done. The garlic, ginger, coriander and lime mix is the key. Or you could use lemon.


This is enough for two people if eaten alone, would stretch if eaten with other dishes.

Recipe

ingredients

2 chicken legs

1" ginger

4 cloves garlic

1/2 bunch of coriander

1/2 pot of yoghurt

1 lime

3 tbsp tomato puree

pepper and salt

method

• take the skin off the chicken
• peel the garlic and ginger and chop finely
• finely chop the coriander, including the stems
• wash the lime, squeeze the juice
• put the chicken in a heatproof bowl with the chopped garlic, coriander, lime juice and both halves of the squeezed lime and yoghurt
• cover bowl with clingfilm and put into the fridge for 2-3 hours or overnight

heat the oven to 325/160/3

·        take the chicken out of the fridge and stir in the tomato paste

·        the sauce may separate, to avoid this add 1tsp of cornflour

·        cook for two hours, stirring occasionally

Eat. With rice or naan, and a small salad. 

I like to eat this with dry cooked ginger potatoes and/or dhal.

Steve's avocado sandwich breakfast - healing food and hangover cure

Having listened to tales of Christmas woe, filled with fevers and flu, I was lulled into an unattractive state of smug, a vulnerable place to be. I woke up on Saturday with a sore throat, a headache and backache that made me wonder if I’d been sleep drinking. Painkillers helped a bit, but not enough to stop me feeling very sorry for myself, as I monitored my symptoms to see if I was in the running for the ‘most sick’ title. I am not an attractive invalid.

Fortunately, Steve delivered just what was needed: an open sandwich of avocado with a squeeze of lime, salt and pepper. His original recipe is for buttered toast with marmite and the lime etc on top. I didn’t fancy the marmite, so mine came without. I tried his with marmite and found it edible, much richer, almost chocolatey, and not what I wanted.

The vibrant green of the avocado is definitely a healing hue. Even with a limited sense of smell, and the inability to lift my head properly, the colour and smell of the lime made me feel cheerful and hungry. I ate mine much too quickly, and had another.

I would recommend an avocado per person. For the greedy. Especially the hungover and greedy, oh, and the ill.

Recipe

Ingredients

Ripe avocado

Bread

Butter

Lime

Pepper and salt

Method

Make a slice of toast and let it cool

Butter the toast and spread with slices of avocado.

Squeeze lime juice onto the avocado slices, add pepper and salt.

Eat.

not christmas dinner - vietnamese style spicy rice noodles

It's Christmas Eve, and I'm cooking the Christmas meal today. So last night the last thing I wanted was anything heavy. I'd had a luxurious day, fretting about last minute presents and going to the theatre. 


Actually I went to two theatres, at the Barbican I saw Flyboy is alone again this Christmas, a delightfully dark series of tales, performed with a rich musical accompaniment. I was with my own delightful troupe, beautiful daughters of mine, three beautiful daughters of others and handsome husband. Daughter three got over her worries of abandonment, provided the artiste with sweets and won a glow-in-the-dark badge, competitive and Christmas spirit intact and endorsed at the age of 15. The show enchanted all of us - if your'e interested there's info about Flyboy's creator here.


At the Cambridge Theatre I snuck around the back and got some illicit wares from a man wearing much more alluring make up than me. Definitely the better woman. Emerging from Covent Garden tube into Christmas mayhem had made my head spin, but once I had carrier bag accompaniment it all made sense, especially carrying something wonderful from Denise and Dudley.


Back to food. I find chopping calms me down. I was just catering for two, as all the daughters had dispersed. A glass of wine at hand and I set to. 


I love the lightness of Vietnamese cooking. I think I may have become addicted to lime juice. The most complicated thing about this recipe is the chopping, and the result is filling and still light. I used prawn and chicken, but you can use any combination of meat, just don't use too much. I substituted white cabbage for bean sprouts, both because it was what I had at hand and I like cabbage. I didn't have any spring onions, so I did without... but they would have been good, so I've left them in the recipe.


Chicken and Prawn Spicy Rice Noodles


Ingredients
Two nests wide rice noodles
1 chicken breast
10 large prawns
1/3 small white cabbage
1 medium carrot
handful of raw peanuts
3 spring onions
3 spoonfuls chopped coriander 
1 lime
4 cloves garlic
2 tbsp grated ginger
2 tbsps fish sauce
2 tsps sugar


corn or peanut oil


Method

• Soak the noodles in boiling water while you chop the meat and veg.

• Prepare the ingredients as follows, setting each one aside, ready for last minute assembly:
• Finely slice the chicken breast.
• Devein prawns if necessary - I use frozen raw prawns that have been deveined, so I just make sure they are thawed, otherwise they add too much liquid to the dish.
• Finely slice cabbage.
• Peel the carrot and grate on the coarsest bit of the grater.
• Get the coriander ready - chopped as fine as you fancy.
• Peel and chop the garlic, peel and grate the ginger.
• Squeeze the lime and mix the lime juice with the fish sauce and sugar. 
• Chop up the peanuts a bit.

• Drain the noodles, which should be soft, but not pappy. 

• Heat a wok or large frying pan, when it's hot add a few swirls of oil.
• Quickly cook the chicken and prawns, for about a minute. They should colour up.
• Add garlic, ginger and lime juice mixture to the pan and cook for another minute.
• Add all the other ingredients and cook for two minutes, stirring to mix up, but not breaking up the noodles.

Sprinkle with spring onion and serve. Delicious


Tips
If you don't have fish sauce you can use soy sauce, or an anchovy fillet mixed up with the lime juice and a spoonful of water.
You can make a veggie version, using tofu or just substituting the meat with more sliced veg, and adding more peanuts.
If you don't have penauts to hand, use a spoonful of peanut butter, but make sure it breaks up in the cooking, coming across lumps is just unpleasant.

a light supper of chicken and coleslaw for two

ingredients

• one large chicken breast or a leg of chicken - you can use cold roast chicken
• if preparing raw chicken plunge into boiling water or light stock for 15m and set aside to cool, covered
• make light stock by adding sprigs of fresh coriander, peppercorns and garlic
• reserve the water in which chicken was cooked - you can use it for soup

 for asian coleslaw

• small white cabbage or 1/4 large white cabbage
• 1/2 bunch of fresh coriander
• 1 capsicum pepper or 1 carrot
• small onion

 dressing

• 1 lime
• 1 clove garlic
• 1 tbsp soy sauce
• 1 large tbsp sweet chilli sauce

 cook chicken if necessary

prepare dressing:

• finely chop garlic
• squeeze lime
• mix lime juice with all other ingredients in a bowl and set aside

 preparing coleslaw:

• finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)
• rinse bunch of coriander and mint and chop roughly
• put all ingredients in a large bowl and add the dressing
• mix thoroughly 
• set aside for 15m

 slice the chicken

serve

place sliced chicken on bed of coleslaw

bon appetit

hints:

• some limes are a bit dry, you can add water or more lime
• if it's too sharp add a little sugar
• use fish sauce instead of soy sauce
• supermarket coriander is sold in small bunches, if you get a large bunch use about a third of the bunch 
• don't add salt or pepper - there is seasoning and salt in the soy sauce and sweet chilli sauce

variations

make large amount of coleslaw, it keeps for several days, increase other ingredients accordingly

for a more substantial meal serve with boiled rice

the coleslaw is delicious as an accompaniment to curries or roasts