This Grilled Thai Chicken is bursting with flavour with lots of lemongrass, coriander (cilantro), ginger and chillies in the marinade. You can roast, grill or barbecue the chicken for crispy and golden skin. Great to make on a weeknight or for entertaining.
I love marinated and grilled chicken and am always on the lookout for new recipes, though I think my mum makes the best version which I have tried endlessly to recreate and which comes close but, of course, it can’t quite compare.
Make this easy Thai green curry paste and turn it into a delicious Thai Green Curry with Chicken or make it vegetarian with your favourite vegetables and tofu. The choices are endless!
There comes a time during the week when I find myself with lots of bits of vegetables in the fridge, none which can be used on their own to make any meaningful meal, but it would be a shame and a waste to otherwise throw them away. Oddly enough, this fridge raid often occurs on a Monday evening, the night when I try to empty the fridge in readiness for my weekly trip to the farmers’ markets on Tuesdays.
A spicy and delicious Steamed Tofu with Soy, Chillies & Sichuan Pepper
You don’t have to be a vegetarian to love tofu. In fact, I think I like it more than meat … Salt & Pepper Tofu is one of my favourite dishes ever, especially when it is fresh and piping hot. At other times, you will often find me adding tofu to most Asian soups and stir-fries. Recently, I started experimenting with recipes for steamed tofu and I love how it can be such a simple, yet satisfying, dish on its own.
A quick and easy recipe for pickled chillies. They also make great gifts!
I first discovered pickled chillies at my local Chinese restaurant here in Zurich. Yes, Zurich. Despite having grown up in Australia where south-east Asian food abounds, and despite my countless trips to Asia since I was a wee tot, I only came across this delightful condiment during what would be the first of many stir-fries that I like to indulge in frequently at my local because I’m rather terrible at making stir-fries at home.
This Spaghetti with Tuna, Chilli, Rocket & Lemon takes only 20 mins from start to finish!
I have been a long-time admirer and follower of Donna Hay’s cookbooks, even as early back when she was the food editor of the Marie Claire cookbooks in Australia. Her clean and refined approach to food styling is what normally attracts the attention of readers in the first instance; food which looks so stunningly beautiful on the page, yet deceptively simple in composition, that each photo could pass as a piece of artwork. Many have tried to copy and emulate the style of Donna Hay, but I think few have come close in executing the same level of sophistication.
I have long been a fan of Nigel Slater, his books having been instrumental in my initial forays into the kitchen, along with Nigella Lawson and, dare I say it, the Australian Women’s Weekly. One of my favourite cookbooks would have to be Appetite, a hefty book filled with amazingly delicious recipes but provided in a manner that encourages the cook to develop some intuition in the kitchen. Rather than call for, say, 100 g of tomatoes, Nigel Slater’s recipes would instead ask for 3-4 medium-sized tomatoes, not only making it a bit easier to shop but also allowing the cook some flexibility.
I have been distracted in recent years by cookbooks from other authors, but this year hopefully marks a revisit of some old favourites. I was only reminded of Nigel Slater recently when hubby and I were browsing in the bookshop and Nigel Slater’s Tender Volume 1 & 2 were being sold together in a limited edition boxed set. Having lusted after these books for some time but trying to sensibly refrain from hoarding too many cookbooks in one year, I couldn’t resist a boxed set. And upon realising that Volume 1 was all about vegetables, and Volume 2 was dedicated to fruit, hubby generously offered the books to me as a gift, on the condition that they supported his New Year’s resolutions to eat more vegetarian and healthy food. Of course, honey …
With pumpkins in season, I was instantly taken by Nigel’s recipe for pumpkin laksa in Tender Volume 1. As a lover of all noodle soups, from the robust and herbal hit of a Vietnamese Pho to the equally comforting but milder-flavoured chicken noodle soup of the western palate, and not to mention the 2-minute noodles (or pot noodles) of my student days, I can rarely turn down a recipe for comfort in a bowl.