Thai Coconut Salmon
Although fish is extremely healthy and easy to cook, we make it much too seldom. Not anymore! Iglo has been kind enough to send us a package of different deep frozen fish from their 100% sustainable Marine Stewardship Council (MSC) program, thus guaranteeing good food and a good conscience.
03 Jul 2013 in Fish, Hot & Spicy, Light Meals, by
Tom Kha Gai – (Thai Chicken Coconut Soup)
Tom Kha Gai is a soup made of chicken (Gai) cooked (Tom) in coconut milk and spiced, among others, with galangal (Kha), lemongrass, and kaffir lime leaves. It’s quick, easy and delicious and therefore ranks as one of my favourite dishes for a quick dinner during the week. Added bonus it’s light enough for even the hottest summer nights and it will impress the hell out of your friends, so let’s get started: Ingredients   2 cups of chicken stock 2 cups of coconut milk 2 boneless, skinless chicken breasts diced into bite sized bits 1 cup of (straw) mushrooms 1 whole stalk of lemongrass 1 to 5 Thai chili, depending on how much heat you can take 4-5 fresh kaffir lime leaves 1/4 cup thinly sliced galangal fish sauce lime juice fresh cilantro leaves Method Prepare the kaffir lime leaves by removing their stems, the lemongrass stalk by cutting it in half lengthwise and diagonally and the chilis by cutting them in small thin slices. In a pot mix the coconut milk, chicken stock, kaffir lime leaves, lemongrass and galangal slices. Gently raise the heat and bring to simmer, stiring occasionally. You don’t want the mix to boil. Add Mushrooms and […]
Sirloin Steak in Spicy Orange Vinaigrette
As we are still on our low carb diet, meat and vegetables is what makes up most of our meals. Although I love meat and vegetables at some point you start looking for new and exciting ways to prepare them. This weekend we tried a lovely, sweet yet spicy mix that is delicious and gives an tried and tested meal a new twist: Ingredients 200 ml orange juice, ideally fresh squeezed 1 tbs. sugar 1 orange 1 chili 10 tbs olive oil 600 g pole beans fresh cilantro 2 spring onions 3 garlic cloves 4 sirloin steaks (roughly 180g. each) salt and pepper Serves: 4 Method Mix the orange juice with the sugar in a pot and bring to boil. Half the chili and add it to the orange juice. Continue to boil till reduced to a quarter (50 ml) stirring occasionally. Peel the orange and cut into thin (1/2 cm) slices. Remove the juice from the heat and transfer it to a small bowl. Spice with salt and pepper and slowly add 6 table spoons of olive oil, stirring with a whisk continuously. Let the vinaigrette cool off and then add the finely chopped cilantro. Clean the pole beans and blanch them for […]
05 Sep 2011 in Hot & Spicy, Meat, by
Three Bean Chili Con Carne
Every once in a while it’s just time for a good old chili pot. It’s straightforward to make, keeps well, so it can be prepared the night before and the bigger the pot the better it tastes. Great also the day after if you had slightly too much to drink with your chili loving friends. Chili recipes come a dime a dozen, here is the basic one I use, feel free to experiment: Ingredients 1 kg ground beef 2 large onions red and green bell peppers 1 can black beans 1 can red kidney beans 1 can pinto beans 5 thick strips of bacon 2 cans chopped tomatoes 2 jalapenos or habaneros (depending on how spice you want it) 2 limes 1 tbs cumin 1 tbs black pepper 1 tbs chili powder 1 tbs oregano 1 tbs thyme sour cream grated cheddar cheese Serves: 10 or more Method Dice the onions, bell peppers and habaneros and glaze them in a large pan or pot using a little butter. Make sure the pot/pan is big enough as we will be adding everything else in it too. Once the onions start going transparent add the diced bacon and turn up the heat. As soon […]
27 Jul 2011 in Hot & Spicy, Meat, by
Green Cabbage Curry
Although my favourite curry is a traditional red Thai curry, this green Indian curry is a nice alternative every now and then. The cabbage curry or kobi nu shak is cooked with green chillies and flavoured with turmeric and mustard seeds. It’s quick, easy and vegetarian. Ingredients 100 ml olive oil 1 tsp mustard seeds 2-3 green chillis, pitted and finely chopped 1 tsp green chilli paste 2 pieces ginger, peeled and grated 5 onions, diced 2 tsp chilli powder 2 tsp tumeric 10 tomatoes, diced 1l coconut milk 1 kg cabbage and other mixed green veggies, cleaned and sliced (such as brussel sprouts, broccoli, pak choi, etc.) cilantro and salt to taste Serves: 8 Method Heat oil in a large pot and add the mustard seeds, at least some of them should pop open. Then add the chillies, the green chilli paste and the ginger. Brown everything for a few minutes, stirring well. Next add the onions and all the green vegetables and stew for a couple of minutes. Add the coconut milk and simmer vegetables until they are tender. Add remaining spices and salt to taste and garnish with cilantro. Serve with rice. Tips & Tricks Although this […]
21 Feb 2011 in Asian, Hot & Spicy, Indian, Vegetarian, by
Spicy Ginger Chicken Delight with Saffron Rice
Inspired by the north Indian cuisine of the Punjab region here is a spicy chicken dish that is still mild enough for the European palate. It’s a great alternative to the standard curries and offers a refreshing taste experience. The saffron rice has a rich, dark orange colour and gives the rice a unique taste. The rice also goes with many other Indian and Asian dishes. Ingredients Rice: 350 g jasmine rice 2 tablespoon vegetable oil 1 cinnamon stick 2 bay leaves 1/2 tablespoon salt 1/2 tablespoon saffron Chicken: 1 kg chicken breasts 50 g fresh ginger 4 garlic cloves 3 tomaotes some fresh parsley 5 tablespoon peanut oil 2 tablespoon whole black pepper 3 bay leaves 5 tablespoon lemon juice Salt to taste Serves: 4 Method Rinse rice thoroughly in in luke warm water and drain. Heat the vegetable oil in a pot. Add the bay leaves and the cinnamon stick and roast briefly for about half a minute. Add the rice, about 700 ml water and salt and let boil for about 10 minutes. Then add the saffron, put a lid on the pot and take it off the heat, leaving it to simmer for another 5 to […]
09 Feb 2011 in Hot & Spicy, Indian, Meat, by
GAI Pad Grapao – Hot Wok With Chicken
If you love Thai food you will definitely enjoy this dish. With lots of vegetables it is a healthy, spicy and great tasting meal usually served with rice. While you can prepare this meal in any old pan using a normal kitchen knife for the preparation it is a lot more fun and authentic when you cook it in a wok and chop up the ingredients using a Thai cleaver. Ingredients 2 – 6 chillies (depends on how hot you want the wok) 1 clove of garlic 250 g (oyster) mushrooms 250 g zucchini and capsicum 600 g chicken breast 3 teaspoons light soya sauce 1 teaspoon oyster sauce 3 teaspoons fish sauce 3 -4 teaspoons chicken or vegetable stock 1 dash of salt and sugar Oil Fresh coriander to garnish Serves 4 Method Chop the chilli and garlic in small pieces, cut mushrooms, capsicum and zucchini in slices. Cut the chicken in thin slices. Heat the oil in a wok, roast the garlic (but don’t brown) and then add the vegetables. Add the chilli. Put the chicken into the wok and roast it shortly with the vegetables. Pour in the chicken or vegetables stock. Let it boil for some […]
12 Oct 2010 in Asian, Hot & Spicy, by
Red Thai Curry – Gaeng Pet Gai Recipe
We love hot food and therefore it’s only natural that we have a Thai curry in our repertoire. For ages I tried to piece this recipe together on my own, until my girlfriend in a stroke of genius organised a little cooking lesson at our favourite Thai restaurant. Since then we have perfected the art of the perfect red Thai curry! Ingredients 2 Tablespoon red curry paste Thai sweet basil Kafir leaves 250 Gram zucchini and Thai aubergine 600 Gram chicken breast 1 Litre coconut milk 3 Tablespoons fish sauce Fresh Basil for garnish Serves 4 Method Prepare all ingredients – cut the chicken breast into thin slices, same with the zucchini and aubergine, slice the Thai basil leaves and remove the stems from the kafir leaves and half them in the process. In a wok or any other large frying pan heat 2 table spoons oil. Once the oil is really hot add the red curry paste and stir in vigorously. Once the paste has “dissolved” itself in the oil it is time to start adding the ingredients. Add the zucchini and the aubergine first. Keep the pan hot and keep stirring. After a minute or two add the […]
24 Sep 2010 in Asian, Hot & Spicy, by
Chilli Oil
Chilli oil is  the simplest way to add a bit of flavour to virtually any dish. You can either use it to cook with in place of normal oil, or simply drizzle some over freshly prepared dishes. It will liven up any dish but it is particularly good on pizzas and pasta. Ingredients Olive oil Dried or fresh red chillies Garlic Peppercorn Method Chop the garlic and the chillies and add them to the olive oil. Roughly crush the peppercorn and add them to the oil. Shake well and you’re done! How much garlic, chillies and pepper you use depends on how spicy you want your oil to be. We usually prepare 1 litre of oil with roughly 12 medium sized chillies and 6 gloves of garlic. Tips & Tricks Store the chilli oil in a seal-able container and store it in a cool, dry and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish colour. It could take two or three months to achieve the desired hotness.
19 Sep 2010 in Asian, Hot & Spicy, Italian, Vegetarian, by