This only requires one step.
One compound step:
- Using this recipe for the pastry, make a thick concoction of finely sliced mushrooms, a beaten egg, grated cheddar and some milk.
Easy as pie.
Asian-fried spaghetti of pork cubes, sugar snaps and egg, with cumin, oregano and chilli.
- The usual drill. Set the pasta away to boil in a pot.
- In a hot skillet and a little oil, fry minced garlic till fragrant.
- Toss in pork cubes and sugar snaps.
- Add in crushed cumin and oregano.
- When pork is almost done, move all to the side of the skillet. Add some oil in the pan and crack in an egg. Beat it erratically and let it cook in chunks.
- Toss in sliced chilli.
- Mix everything together and season well with freshly ground sea salt and black pepper.
- The pasta should be done by now. Drain and add to skillet. Stir everything together into a party of lovely colours.
(No space for full title above.)
Lemon salmon on oregano spaghetti with boiled carrots, blanched chicory and beansprouts, with beetroot and Brie.
- Set the pasta to boil and drain when done. Season with sea-salt. Then toss with a good lug of extra virgin olive oil and dried oregano leaves.
- Sear the fillet of salmon with a generous squeeze of lemon juice, till lovely and browned.
- Boil the carrots and blanch chicory and beansprouts briefly. (Note: chicory is bitter so a small quantity will suffice.)
- Serve with beetroot cubes and pinches of Brie.
- Garnish with carrot leaves.
Don’t those carrots look lovely?
As I’ve said many times before, Sunday mornings are times when you truly have the opportunity to make a good breakfast for yourself. Here’s what I had this morning – Mushroom and Brie Bruschetta (pronounced as [brusˈketːa]).
- In a hot skillet, toss in sliced mushrooms with a small knob of butter.
- Add a small pinch of basil and season accordingly with freshly ground sea salt and black pepper.
- While that’s happening, toast your bread (preferably slices of a crusty loaf, but square slices work fine as well.)
- Once the mushrooms are just about browned nicely, add in a tiny bit of cream just to hold everything together, then turn the heat down low.
- The bread should be done, get it out. Half a clove of garlic and rub it on the toast.
- Spoon some mushrooms onto each slice and accompany with a small handful of fresh greens, holding them down with a small wedge of Brie.
- Serve with fresh cherry tomatoes, and without cutlery. All hands, all goodness.
Okay, I went a little ballistic with the ingredients in this one, but making a stew really is a good way to use up all those nearly-dead vegetables in your fridge. No prizes for guessing how fresh my veggies were.
- In a pot, toss together a knob of butter, smashed garlic, chopped fennel, diced carrots and potatoes, minced ginger, sliced chilli and a small stick of cinnamon. Fry everything till fragrant.
- Add in water to barely cover and bring to a boil.
- Meanwhile, marinate diced beef chunks with a bit of cornflour, red wine and balsamic vinegar and chopped chives. Then add to the pot as well.
- Dump in a dollop of cranberry sauce if you’ve got some, if not, a pinch of sugar will do.
- Crush in a small bunch of dried sage leaves and add a teaspoon of dark soy sauce.
- When beef is almost done, add about 2-3 mugs of meat or vegetable stock.
- Season well with salt and pepper and put the lid on. Turn the heat down to a simmer and leave it for 20-30 minutes.
- After 20-30 minutes, add in a splash of red wine.
- Make a mixture of cornflour and cold water. Then stir in the cornflour mixture a tablespoon at a time till it’s reached your desired thickness. Alternatively, you could blitz a quarter of the stew to thicken it.
- Have it with a toasty crusty bread roll.
Seared salmon with sauteed carrot and fennel, on linguine dressed with balsamic vinaigrette, served with a mint and garlic sauce.
- Set the linguine away to cook in a pot of boiling water. Drain once cooked, and toss in a balsamic vinaigrette.
- With a small knob of butter and a little splash of olive oil, saute the julienned carrot and fennel. Season with freshly ground black pepper and sea salt. Remove once vegetables are cooked.
- Prepare your salmon fillets, cutting them into small rectangular pieces. Salt the skin generously with seasalt and lay them skin side down on a piece of kitchen towel.
- Chop up a handful of mint leaves and mince it together with a small clove of garlic. Transfer to a mortar and pestle, add a little drizzle of good extra virgin olive oil and pound away till everything comes together as a sauce.
- As soon as the vegetables are out of the pan, sear the salmon fillets skin side down till golden. Flip the fillets after the skins are nicely browned, and remove once they are done. The pieces of salmon should be firm not hard, nor soft. Let them rest on a fresh piece of kitchen towel before plating up.
Pork shoulder fillet braised in garlic, ginger and honey north of carrot and red chilli, served on wilted Chinese leaf.
- In a skillet with some water, make a broth of minced garlic, ginger, soy sauce, carrot and red chilli. When the water comes to a boil, incorporate about a tablespoon of honey, depending on how much broth you’ve made. Taste the broth, it should be a sweetish-salty flavour.
- Set in the fillet of pork and braise till done.
- When the pork is almost done, add in the Chinese leaf and remove all once cooked.
This is the Kuala Lumpur variant of Fried Hokkien Prawn Noodles, similar to the usual Chinese Stir-Fry, but going crazy with the rendered lard and dark soy sauce, the darker the better.
- Get your noodles, or linguine boiling in a pot and have your ingredients all ready. Drain your noodles or pasta as soon as they’re done. This is important ‘cos stir-frying is a whizz, no time for chopping carrots while your garlic is burning away into a pile of charred lumps.
- In a screaming hot wok of a tablespoon of oil, get your slices of Chinese sausage, or lardons in.
- Add minced garlic, minced onion and a slice of ginger into the wok to flavour the oil.
- Welcome the Aroma Fairies.
- Carrots go in ‘cos they take longer to cook through.
- Once your carrots are almost done, add a small bit of oil and crack in a egg, stirring it about erratically till about done.
- Then, add in your marinated (minus soy sauce) Melt-In-Your-Mouth Pork, stir-frying it with small quantities of the noodle boiling water.
- Toss in leafy green vegetables and drained noodles.
- Go crazy with the dark soy sauce till it’s all nice and blackish. (Bear in mind that doing this can get VERY salty, so the darker the soy sauce, the better.)
- Season with light soy sauce if necessary.
- Add a generous pinch of sugar and still happily away.
I tried my hand at making some risotto for myself and went ballistic. It became kinda like a risotto version of fried rice.
Risotto of carrot, Chinese sausage, Camembert and mint.
- In a skillet with a little oil, toss in the Chinese sausage brunoise, or chorizo slices. Fry about till fragrant.
- Put in minced shallots, and welcome the Aroma Fairies. Your kitchen hasn’t smelt this good in awhile. ‘Awhile’ probably ranging from four hours ago to four months ago.
- Add the arborio rice and a generous splash of red wine. Cook till wine almost evaporates completely.
- Stir the mixture continuously, adding chicken stock in small quantities each time the skillet rice is almost dry, until the grains are firm to the pinch but soft to the bite, then turn off the heat.
- Stir in bits of torn Camembert and mint leaves.
Seared fillet of salmon on pasta with Chinese leaf, mushrooms, chilli and dried sage.
- Set pasta away to cook in a pot of salty boiling water.
- In a pan with a little bit of oil, sear the fillet of fish skin side down till just done. Set aside to rest.
- In the same pan, toss in minced garlic and fry till fragrant.
- Add in shredded Chinese leaf and quartered mushrooms.
- Crush in dried sage leaves and season well with freshly ground sea salt and black pepper.
- Add sliced chilli when vegetables and mushrooms are almost cooked.
- Drain spaghetti and mix together with the Chinese leaf and mushrooms well. Add a generous lug of good extra virgin olive oil to loosen everything up nice and smooth.
- Plate up and serve, boasting the skin of the salmon in its crisp golden glory.
It’s absolute melt-in-your-mouth heaven to indulge in a large nugget of fatty salmon meat, pan-seared to perfection and luxuriously devoured whole.