I love zucchini and had some hanging around in the fridge asking to be used differently from the usual pan searing and anchovy pasta combination. Coupled with some old and on the verge of moldering potato and carrot, I flipped through my recipe books and found Antonio Carluccio‘s recipe for parmagiana. Since I had a bit of time, this was it!
You can use any sliceable vegetable for this, just make sure that they are well dried using paper towel before preparing them for the dish. For the cheese, I didn’t have any mozzarella, taleggio or the eponymous parmesan, so I settled with the cheddar I had. It’s a good melting cheese with very nice flavour, so it worked too. For the tomato sauce, I had a jar of pasta sauce from a while back that I again hadn’t got round to using. Be warned that the quality of the tomato sauce is very important. Some of them can be quite tart, so you’ll have to taste and moderate if necessary by perhaps adding a little sugar, or plain using a decent brand of sauce! I also had some aglio olio spice powder consisting of garlic, chilli and random herbs, so some of that went into the dish too. It all worked out to be a happy use of leftovers to make a yummy, satisfying dish.
2 large zucchini
2 medium carrots
2 large potatoes
1 jar tomato pasta sauce
4 rashers bacon, diced
plenty of olive oil
flour for dredging, about 4 heaped tbsp
3 eggs, beaten
150g cheese, thinly sliced or grated
Slice the vegetables into long slices, as far lengthwise as you can. You’re looking for long, fairly thin slices of vegetables, about 5mm thickness for the root vegetables. For the zucchini, it can go a bit thicker depending on whether you like to bite into mushy zucchini goodness or prefer less of the mushy burst. Pack the slices into paper towels and leave to dry for about an hour or until you get back round to them.
Meanwhile, get out a big casserole dish that looks like it could fit all the vegetable slices and more. Spoon out a thin layer of pasta sauce and coat the bottom of the dish.
In a sturdy frying pan, saute the bacon dice in a little olive oil till brown. Sprinkle on top of the pasta sauce layer.
Preheat the oven to 180ºC.
Add some salt and pepper to the flour and mix well. Standby the beaten eggs.
In the same frying pan, add plenty of olive oil till the bottom of the pan is coated. Get ready to fry over medium heat.
Dredge each vegetable slice in the seasoned flour, then coat with egg. Let drip till most of the egg has dripped off, then fry, turning each piece as it turns golden brown.
When golden brown on both sides, transfer each piece to the casserole dish.
When a layer of vegetables has completely covered the pasta sauce, spoon over more sauce for the next layer and also sandwich in a few slices of cheese.
Proceed till you’ve exhausted all the vegetables and cover with a final layer of pasta sauce, topping generously with cheese.
Bake for 30 minutes, turning down the temperature slightly if the cheese starts to burn.
After removing from the oven, let rest for a few minutes before slicing and serving.
One of my favourite soups to make at home is tom yum soup. I learned a version of it at the Chiang Mai cooking school and never looked back since. It’s dead easy to make from scratch and even adding tom yum paste is optional. Granted, the ingredients aren’t the easiest to find, but I’m finding that more and more shops are stocking them. Some of my local supermarkets even sell tom yum starter packs with lemongrass, galangal, kaffir lime leaves, garlic, shallot, lime and chilli in them. What I normally do is buy a bit more of the herbs when I see them, prepare them and chuck them in the freezer. With a bit of forward planning, a fragrant spicy soup can be made from frozen to tummy in minutes. If you’d like the soup a little spicier, there’s no need to add more chilli, just pound the chilli padi into smaller bits.
For today’s soup, I had some seafood and plenty of prawns and their shells. I also had some spare chicken bones and made a lovely stock from boiling the bones and the prawn shells and heads together for about 10 minutes. The prawn heads, especially when I squeezed out the orangey guts, gave the stock an intensely briny prawn flavour. You can make the soup with plain water, it’ll still be fragrant but not as robust.
I was so inspired by the Viet chicken rice in Hoi An that I absolutely had to make my own. I started off on a typical Hainanese chicken rice base. Not having access to the type of chicken (most likely cornfed) that coloured the rice yellow, I improvised by adding turmeric to the rice base. For the chicken, I poached it the Hainanese way. However, the toppings were very much improved with plenty of typically Vietnamese herbage. Even in the absence of Hainanese chilli sauce, I thought this was a winner. It also passed the family test: every grain of rice was gobbled up even though I deliberately cooked more in the hope of leftovers. I can imagine it being even more magical with Hainanese chilli sauce.
½ carrot, shredded
daun kesom (laksa) leaves
kaffir lime leaves, very finely sliced
big limes, cut into wedges
Wash rice and put in rice cooker pot. Measure out how much water you’d put in and keep that amount in mind for the stock to use, about 450ml. (I use the “equal finger” method: stick your finger in the rice, and add water to the same level above the rice.) Now drain the rice and set aside.
Put chicken in pot and cover with water. Heat gently till just boiling and simmer for 5 minutes. Turn off fire and leave for 30 minutes.
Remove chicken and set aside. Keep all stock and juices from chicken. When cool, rub with salt and sesame oil.
Fry garlic, shallot and ginger in oil till fragrant, then add cloves, star anise, cinnamon and fry for a few seconds more. Add rice and fry till it’s dry and glistening.
Transfer to rice cooker and and chicken stock. Squeeze the pounded turmeric over, discarding the dry turmeric pulp. Season with a pinch or so of salt. Cook as normal.
Chop chicken and prepare herbage for serving.
Before eating, arrange chicken on top of rice and top with carrot shreds and herbs. Squeeze the lime over and tuck in.
I’d not cooked for a while. It was high time I dusted off some of the old recipes percolating inside my head and update them. One of them was this recipe for stuffed chicken wings. I last made them yonks ago back in my university days and never since had the time nor inclination to make them again.
The chicken wings are made by taking the wing part and removing the two little bones inside, keeping the skin and meat pretty much intact. Then the cavity is stuffed with an aromatic minced meat mixture and the wings baked till golden all over. Sounds simple to do, but the deboning bit can be very tedious. The trick is patience and taking it slowly by popping the bones out of the joint and slowly cutting the meat off the bones with a pair of kitchen scissors. After getting the knack of one, the rest are easy. Still, it took me about half an hour to finish deboning 10 of these little fellas.
For the filling, I tried to add a bit of Thai flavour by adding kaffir lime leaves and coriander. I’d imagine variations along the lines of adding water chestnut and cloud ear mushrooms for a more Chinese flavour. Or using curry powder and cooked potato for a slightly more local Malay-Indian touch. Try it and go crazy with the variations!
200g minced pork
¼ bundle tanghoon, soaked and cut into short lengths
2 dried mushrooms, soaked and chopped fine
1 bunch coriander, chopped
4 kaffir lime leaves, sliced very fine
2 tsp fish sauce
2 tsp corn flour
1 tsp chopped chilli, optional
10 chicken wingsticks, deboned
2 tbsp fish sauce
2 tsp sugar
Preheat the oven to 150°C.
Combine the stuffing ingredients and mix well.
Stuff into the chicken wings and round off the top, being careful to push all the ends of the tanghoon into the meat mixture. This stops it from drying out and burning in the oven.
Combine the glaze mixture and stir till the sugar dissolves. Paint over the mixture on the wings and, if using, the drumlets.
Place onto a foil-lined baking tray and bake for 30 minutes, turning half way through, till golden brown.
It’d been raining quite a bit and I decided that I needed something warming and comforting for dinner instead of having leftovers. A quick whizz through the supermarket and scrounge in the fridge later, I’d assembled a whole bunch of root and other vegetables that completely overshadowed the meat. Let’s see, I had butternut squash, mushrooms, an onion, celery, carrots, potato and basil. The squash was an excellent addition as it added a lovely sweet dimension to the stew, I didn’t need to tweak the seasonings much at all. Lastly, the belly pork worked well as I didn’t have time to really stew it properly till melting soft and falling apart. It was tender enough after the one hour cooking time, though it definitely could have benefited from a stint in the slow cooker. I cheat a bit by adding some Marigold organic vegetable stock powder that I get from the UK. It helps give that extra little oomph. Lastly, adding basil at the end just before serving gave it a lovely fresh herby lift. Serve with bread, rice, or whatever carbs you have leftover in the fridge.
1 tbsp oil
300g pork belly, cubed
1 tsp black peppercorns
1 bay leaf
3 cloves garlic, smashed
1 onion, chunked
1 large carrot, chunked
2 sticks celery, chunked
2 potatoes, peeled and cubed
butternut squash, cubed
250g button mushrooms
1 tsp organic vegetable stock power, optional
2 tbsp or a good splash dry vermouth
Heat the oil in a large pot and brown the pork belly on all sides in batches. Set aside in a dish.
Turn down the fire and melt the butter in the residual oily juices and toss in the peppercorns, bay leaf and garlic. Cook gently till fragrant, then toss in the onion, carrot and celery. Stir to coat with butter and cover. Let sweat for about 5 minutes.
Toss in the potatoes, squash and mushrooms and stir. Add in the pork and turn up the heat. Keep stirring.
Mix in the stock powder and splash in the vermouth. Bring to a boil then turn down and simmer for at least one hour. If available, transfer to a crock pot and finish off the cooking there.
The stew is done when the vegetables are soft and the pork is tender. Add salt and pepper to taste.
I’d recently discovered some really nice dried cherries in Carrefour that don’t quite cost the sky (just an arm and a leg). It allowed me to finally try out Nigella’s recipe for a cherry cake. Her version involved natural glace cherries. I haven’t seen natural glace cherries anywhere in this corner of the world before and I thoroughly detest the typical bright scarlet ones, so I upped the decadence level by soaking the dried cherries for some hours in a mixture of kirsch and rum. It worked out beautifully, tasting a little like christmas fruit cake. It gets even better the next morning as the alcohol from the cherries infuses the cake. I’d imagine it’ll do wonderfully with extra dark rum scattered over the cake and left to age for a week before serving.
Before we get to the recipe, a few tips on prep work. First, soak the cherries overnight in a mixture of kirsch and rum. I ran out of kirsch, so topped up the alcohol with dark rum to cover the cherries in a bowl. Use brandy, whisky or vodka if you don’t have either the above. Next, halve your cherries or chop them very roughly as I think the cherried alcohol infuses better in the cake that way. Last word on flour: I don’t really like the hassle of stocking both plain and self-raising flour and also keeping track of my baking powder to make sure that it’s not expired yet. What I do instead is to make up my own baking powder by using cream of tartar and bicarbonate of soda. If you’d like to tailor your own recipes, halve the amount of baking powder to find out how much cream of tartar to use, and halve the amount of cream of tartar for how much bicarbonate of soda to add.
200g dried cherries, soaked overnight in alcohol mix and then halved
1½tsp cream of tartar
¾tsp bicarbonate of soda
3 eggs, beaten
2 drops almond essence
100g ground almonds
about 3 tbsp milk
Preheat the oven to 170ºC. Butter and line a loaf cake tin.
Drain the cherries, reserving the soaking liquid
Cream the butter and sugar till light and fluffy, then add eggs and almond essence.
Fold in flour and ground almonds.
Make up the cherry soaking liquid to 6 tbsp with the milk and fold into the cake mixture.
Fold in the cherries and scrape out into tin.
Bake for 1 hour or so until a satay stick comes out clean.
I’m going to admit upfront that I’m not the biggest fan of blue cheese. But I wanted to make something a little special for two important men in my life. I knew that it had to be something special and something that wasn’t the usual type of baked good that comes out of my oven. I thought I’d kill two birds with one stone by getting a recipe from Nigella. (The other “bird” of course being me wanting to try out every single recipe in her book.)
These blue cheese biscuits really rocked, they were aromatic, robust and very tasty. In fact my aunt, who usually just pecks at food, ate up the entire plate of ugly bits after they were warm out of the oven! They’re also a very good introduction to blue cheese. While still tasting emphatically like blue cheese, the biscuits have a more tempered and less punchy in-your-face flavour. While I could only take a bite of blue cheese before getting overwhelmed, I could snack on these little gems for ages. I especially like the green-blue pistachio-y hue of the biscuits, makes them look so pretty in the jar for giving away.
A note of caution: it gets very, very pongy on the preparation and even more so when baking. My cheese-averse mum had to banish herself to the balcony while I made them. A couple of days later, she was still complaining about the smell in the kitchen storeroom (beats me how the smell got there!).
On the ingredients, I’d say don’t buy a very expensive blue like a roquefort. I snagged a schizophrenic blue from Fairprice that was labelled Danish on one side and British on the other for $7 and had cheese to spare. The cheese should probably be quite salty, but if it isn’t, add a pinch of salt. Lastly, Nigella’s recipe called from blue cornmeal. Needless to say, my local supermarket hadn’t any in sight, despite there being both a Cold Storage and a Fairprice Finest (which sucked, it didn’t even have blue cheese!). I resorted to getting some corn thins, a sort of health cracker like rice cakes, and crushing them for a cornmeal substitute. They gave a nice, slightly chewy texture to the biscuits fresh out of the oven. The only(!) problem was that they went soft soon after and needed a little (pongy!) while in the toaster before crisping up nicely. Next time I’ll try doing them with all plain flour instead, or with the prescribed blue cornmeal and tell you the difference.
175g blue cheese
100g unsalted butter
2 egg yolks
125g plain flour
50g corn thins, crushed to a powder
1 beaten egg for glaze
Squish the cheese and butter together, then mix in the egg yolk till it forms a pungent blue-green paste. Using your hands, work in flour and corn thin powder till just combined into a soft dough.
Shape into a rough disc, wrap in cling film and refrigerate for half an hour or till ready to bake. It’s a good time to preheat the oven to 200ºC at this point.
After the dough has been nicely chilled, dust a large piece of aluminium foil with flour and roll out the dough to about half cm thickness.
Cut the dough into little squares about 2 by 2 cm. Transfer to a lined tray. Gather together the scraps and roll out and cut. Glaze the biscuits with the beaten egg.
Bake the biscuits for about 10 minutes till just tinged golden at the sides.
Remove and cool on a wire tray. Eat warm or leave to cool and store in an airtight bottle.