Thai Cucumber Salad

Ingredients

• Half of a telegraph cucumber, scored, sliced and halved
• 1 echelon shallot, cut lengthwise and sliced
• 4 tablespoons white vinegar
• 5 tablespoons white sugar
• 3/4 teaspoon salt
• 1 small red chilli, sliced into thin rings

Method

• Put the sliced vegetables into a salad bowl.
• Pour the vinegar, sugar and salt into a saucepan and gently bring to the boil.  
• Simmer until the sugar has completely dissolved and then leave to cool.
• Once cool, pour over the cucumber and shallots and mix well.
• Chill well before serving.

Lentil Bhujia Stew

Ingredients

• 1 cup of toor dahl lentils
• 1 cup green or brown lentils
• 1 large onion, grated
•  large potato, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 3/4 cup plain flour
• Oil for shallow frying
• 2 cloves garlic, crushed
• 1 tablespoon of freshly grated ginger
• 1 cup tomato puree
• 2 cups vegetable stock
• 1 cup cream
• Salt to taste

Method

• Soak the lentils overnight in cold water.  
• In a clean cloth drain and squeeze out any excess moisture from the lentils, onion and potato.
• Place into a mixing bowl and add the cumin, coriander and turmeric.
• Add flour and mix well then leave for 10 minutes.
• With floured hands, shape the mixture into walnut-sized balls and place on a foil-lined tray.
• Cover and refrigerate for 30 minutes.
• Heat approximately 2cm of oil in a heavy-based frying pan and cook the balls in batches over a high heat until golden brown.
• Drain on paper towels.
• Heat 2 tablespoons of oil in a saucepan and gently fry the garlic and ginger for 2 minutes.  
• Stir in the puree, stock and cream.
• Bring to the boil, then reduce to a gentle simmer for 10 minutes.
• Add the lentil balls.
• Season to taste and cook for a further 30 minutes, stirring occasionally.

Portuguese “School” Soup

Now that we are living in the UK, my eldest boy, who is nearly five, is attending the reception class of our local primary school.  The school dinners here are now very good, offering salad bars, freshly cooked pastas and meat dishes, together with a wide variety of fruit and vegetable options and accompaniments.  But, the one thing that is missing is soup.  At the schools and nursery’s in Portugal, soup is given at every school meal as a prelude to the main and not only does it provide a fantastic way of getting your five a day, it is substantial, hearty and teaches the children to have a healthy attitude towards vegetables (even if you can’t get them in to them with their mains!).  I have put together a basic recipe that the whole family can enjoy.  The vegetables I have used here are available in Portugal, but you can use whatever you like, just make sure you have a base of carrot and potato.

Ingredients

• 6 carrots, peeled and roughly chopped
• 1 onion, peeled and roughly chopped
• 2 ribs of celery, roughly chopped
• 2 potatoes, peeled and roughly chopped
• 1 medium sized leek, roughly chopped
• 1 clove of garlic, crushed
• crystal salt to taste
• 3 tablespoons of olive oil

Method

• Combine all the vegetables into a large stock pot and add enough water to measure approximately ½ cup above the vegetables.
• Bring to the boil and then reduce to a low simmer for 20 minutes.
• Add the olive oil and salt and then process with a hand held blender or food processor until smooth.
• Ladle into warm bowls, drizzle lightly with olive oil and serve with your favourite bread.

Tadka Dhal

This is a lovely accompaniment to any other curry dish, or can be eaten on it's own with rice. Omit the chili if you don't like it hot - it's still just as wonderful!

Ingredients

• 100 grams of red lentils, washed and drained
• 200 grams of yellow (toor) lentils, washed and drained
• 850ml water
• 4 garlic cloves, roughly chopped
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp salt (add to taste required)
• 30g butter or ghee
• 1/4 teaspoon cumin
• 1/2 tablespoon garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/4 teaspoon chilli powder
• 1/4 teaspoon coriander
• 1/2 teaspoon fresh coriander for garnish

Method

• Rinse the lentils in a sieve under cold running water until the water runs clear. This is to remove any dust or powdered lentil.
• Bring the water to the boil and add the washed lentils.
• Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft.
• Cook until the water is absorbed, if they go dry and are not soft, simply add more water.

To Make the Tadka

• Add the butter to a large frying pan and cook gently with the cumin and asafoetida for about 20 secs.
• Add the chopped onions and garlic and fry until the onions just start to brown.
• Add the chopped tomatoes, curry leaves and chilli powder and continue cooking for another few minutes.
• Add the dhal to the tadka and stir well.
• Continue cooking and add the garam masala and salt (to taste) and stir in well.
• Serve with a few knobs of butter on top of the dhal and sprinkle the fresh coriander leaves on top to garnish.

Japanese Miso Soup

Ingredients

2 cups dashi or water
2 tablespoons dark miso paste
4 medium or 2 large mushrooms, cleaned, trimmed and very finely sliced
1 spring onion (scallion), finely sliced
1/3 cup dried chopped seaweed, torn watercress, or torn baby spinach
45 grams silken tofu, cubed
Snipped chives to garnish
Method

1. Warm the dashi or water in a medium saucepan.
   
2. Place the miso in a bowl, and ladle in about 1/2 cup of the warm dashi or water. Mix with a fork or whisk until the miso is well blended.
3. Bring the remaining broth or water to a simmer (not a boil), and add the dissolved miso. Mix together but do not allow to boil.
   
4. Add the, mushrooms, tofu, spring onion and seaweed, watercress or spinach. Bring to a simmer, and remove from the heat.
   
5. Garnishing each bowl with chives and serve immediately.

Nicki's Chick Pea, Aubergine, and Mushroom Tagine

This is a recipe given to me by my friend Nicki, who I met in Portugal.

Serves 4
540 cals per serving
Preparation 20 minutes
Cooking time 40 minutes

105 ml (7tbsp) sunflower oil
1 large onion, peeling and thinly sliced
2 garlic cloves, peeled and finely chopped
10 ml (2 tsp) ground coriander
10 ml (2 tsp) paprika
5 ml (1 tsp) each ground cumin, cinnamon, and turmeric
1.25 ml (1/4 tsp) cayenne pepper
400g (14 oz) can chick peas
400g (14 oz) can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 large aubergine, about 350g (12 oz), diced
225 g (8 oz) button mushrooms, halved
75g (3 oz) read-to-eat dried apricots
salt and pepper

To serve
225g (8 oz) quick cook couscous
25 g (1 oz) flaked almonds, toasted
15 ml (1 tbsp) chopped fresh parsley

1. Heat 30 ml (2 tbsp) of the oil in a frying pan, add the onion, garlic and spices and fry over a medium heat for 5 minutes until golden. Using a slotted spoon, transfer to a saucepan, with the chick peas and their liquid, tomatoes and stock.
2. Heat another 45 ml (3 tbsp) oil in the frying pan, add the aubergine and fry, stirring, over a high heat for 5 minutes until evenly browned.
3. Add the aubergine to the chick pea mixture. Bring to the boil, cover and simmer gently for 20 minutes.
4. Heat for remaining oil in the frying pan and stir-fry the mushrooms for 4-5 minutes until browned, then add to the stew with the roughly chopped apricots and cook for a further 10 minutes. Check the seasoning.
5. In the meantime, steam the couscous in a muslin-lined steamer for 10 minutes, or according to the packet instructions. Fork through to separate the grains.
6. Pile the couscous onto warmed serving plates and top with the tagine. Scatter over the toasted almonds and chopped parsley and serve at once.

Moroccan Chickpea and Tomato Salad

Ingredients

400 gram tin chickpeas, rinsed and drained or 1 cup of dried chickpeas which have been soaked overnight and boiled for 1 hour and 30 minutes
2 tablespoons olive oil
Juice of 1 lemon
2 Roma tomatoes, diced
1 small Spanish (red) onion, finely sliced
1/2 cup flat leaf parsley
Pinch of chillie powder (optional)
1/2 teaspoon cumin
Salt and pepper to taste
Rocket garnish

Method

• Toss all ingredients together and sit at room temperature for at least two hours before serving.
• Garnish with fresh rocket.
  

Guri Pak (Thai Curry Puffs)

I just made these today for lunch and I am happy to say that my 17 month old tucked into them with vigour! These little Thai curry puff parcels get more addictive every time I make them. They are very easy to assemble and make a great entree to any South East Asia meal. These are the Thai equivalent to the Indian Samosa, Cornish Pasties, British Sausage Rolls, and Spanish Empandas. Serve with Sweet Chillie Dipping Sauce. Here's how to make Thai curry puffs.

Ingredients

2 tablespoons peanut or vegetable oil
2 teaspoons coriander root, finely chopped
2 spring onions, finely chopped
1 clove garlic, crushed and finely chopped
100 grams beef mince (minced twice)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons fish sauce (substitute with soya sauce if vegetarian)
1 tablespoon water
1 medium sized potato, finely diced
2 sheets puff pastry
1 egg, lightly beaten
Vegetable oil for deep frying

Method

• In a wok heat the peanut oil and add the coriander root, onion, garlic and minced beef, stirring until beef is no longer pink.
• Add turmeric, cumin and ground coriander, stir frying until it becomes fragrant.
• Add fish sauce and water and simmer, uncovered, until the mixture thickens.
• Evenly mix in mashed potato.
• Lightly dust work top with flour and cut four circles from pastry, approximately 10 cm diameter.
• Place a teaspoon of the mixture onto the centre of pastry and brush lightly around the edge of the pastry with the beaten egg.
• Fold pastry over to encase the filling and seal edges.
• Heat oil in a saucepan and deep fry curry puffs in batches until crisp and golden.
• Drain on kitchen paper and serve with sweet chilies dip.

...Sweet Chillie Dipping Sauce

Ingredients

12 fresh small red chillies, roughly chopped
8 cloves garlic, roughly chopped
2 cups white vinegar
1 cup caster sugar
2 teaspoons salt
2 teaspoons tamarind paste

Method

• Combine all ingredients into a saucepan and stir, without boiling, until sugar is dissolved.
• Simmer, uncovered, for 20-30 minutes and slightly thickened.

Spanish Tapas - Marinated Mixed Olives

Ingredients

2 cups mixed olives
½ onion, very finely chopped
1 fresh chilli, finely chopped
½ teaspoon garlic, finely chopped
1 teaspoon fennel seeds
A few slices of orange peel, cut into matchstick lengths
1 pinch black pepper
1 cup extra virgin olive oil
¼ cup balsamic vinegar

Method

• Crush olives lightly and put into a glass jar with a lid.
• Add remaining ingredients and seal lid.
• Shake jar periodically so contents are evenly distributed.
• Marinate for at least 24 hours.

And that's how you marinate olives!

Tabouleh - Middle Eastern Bulgar Wheat Salad

Here's how to make Tabouleh, a Middle Eastern favourite

Ingredients

• 3 cups of flat leaf parsley, roughly chopped
• 1/2 cup of mint, roughly chopped
• 2 spring onions, finely chopped
• 1/4 brown onion, very finely diced
• 4 medium sized tomatoes, finely diced
• 100g of coarse burghul or cracked wheat
• 1/2 cup lemon juice
• 4 tbs olive oil
• Salt and Pepper
• Pinch of cayenne

Method

• Soak the burghul wheat over night and drain in a sieve the following morning. This allows the wheat to drain off most the excess moisture.
  
• Mix all of the ingredients together and adjust seasoning to taste. It should be salty and tart with a hint of heat.

...and that's how to make tabouleh salad!

Sambhar

Here's how to make sambhar, a typical South Indian vegetarian dish.

Ingredients

225g too dahl, soaked
2 tablespoons coriander seeds
10 black peppercorns
1/2 teaspoon funugreek seeds
1 tablespoons grated coconut
1 tablespoon roasted chana dahl
6 dried chillies
6 french beans, cut into 2.5 cm lengths
2 carrots, chopped into cubes
1 cup chopped cauliflower
1 brown or red onion, roughly chopped
125g eggplant, chopped into cubes
50g small okra, topped and tailed
1 tablespoon tamarind paste
2 tablespoons oil
1 teaspoon black mustard seeds
10 curry leaves
1/2 teaspoon ground turmeric
1/2 teaspoon asafoetida

Method

• Drain the dahl and place into a saucepan, adding 1 litre of water.
• Bring to the boil, then cover and simmer for 2 hours, or until tender.
• Heat a small frying pan over a low heat and dry roast the coriander, peppercorns, fenugreek, coconut, chana dahl and chillies, stirring constantly until the coconut turns a golden colour.
• Grind this mixture in a mortar and pestle or blender until fine.
• In a saucepan, bring 750 ml water to the boil and add the beans, carrot and simmer for 10 minutes.
• Add the onion, eggplant, okra and cauliflower and simmer until cooked. Add more water if needed.
• Transfer the cooked dahl, ground spices, vegetables (together with their stock) and tamarind paste into a large saucepan and slowly bring to the boil.
• Reduce heat and gently simmer for 30 minutes.
• Season with salt to taste.
• In a separate small frying pan, heat the oil over a medium head and add the mustard seeds. Cover and gently shake pan until you hear the seeds pop.
  
• Add curry leaves, turmeric, asafoetida and a pinch of salt.
  
• Add to the simmering vegetable and dahl mixture and mix well.

...and that's how to make sambhar!

Rachael's Butternut Squash Soup

This is a wonderful winter warmer that my lovely Irish friend Rachael has given me, and I would love to share it with everybody. Here's how to make butternut squash soup, loved all over the world.

Ingredients

3 carrots, roughly chopped
1 medium butternut squash, roughly chopped
2 brown onions, roughly chopped
2 garlic cloves, crushed and chopped
3 large potatoes, roughtly chopped
salt to taste
1 litre vegetable stock
Pinch of coriander powder
Fresh cream
Chives

Method

• Wash vegetables and add to a large pot.
• Add stock and bring to the boil.
  
• Gently simmer with lid off for 25 minutes.
• Remove from heat and blend into a creamy consistency.
• Serve in warmed soup bowls, place a small dolop of cream in the centre of the soup and lightly sprinkle with coriander and chives.

...and that's how to make butternut squash soup!

Russian Salad

Here's how to make Russian Salad, popular around the world and also part of a common tapas selection "ensalada russo".

Ingredients

2 medium sized carrots, peeled and boiled until tender
6 medium potatoes, peeled and boiled until tender
1/2 onion, finely chopped
1 cup peas, boiled for 2 minutes
3 small gerkins, diced
1 cup shrimps
3-4 tablespoons mayonnaise
Juice of 1 lemon
Pinch of cayanne pepper
Salt and pepper to taste
1 hard boiled egg, chopped

Method

1. Dice carrots and potatoes into 1 cm cubes and put in a large mixing bowl.
   
2. Add remaining ingredients and mix well.
3. Serve chilled as a tapa, side dish or main with crusty bread.

...and that's how to make Russian salad!

Canary Island Mojo

Ingredients

1 small head of garlic, peeled and roughly chopped
1 tablespoon of cumin powder
1 tablespoon of paprika
1 tablespoon of coarse marine salt
Olive oil
1 1/2 red peppers, chopped and sorted into three even piles

Method

1. In a blender, combine all garlic, cumin, paprika, salt and add enough olive oil to give a paste like consistency.
2. Add first pile of red pepper and blend. Then add the next pile and blend again. Then the last pile and blend once more.
3. Add more olive oil if too spicy.
   

Celery and Apple Soup

Ingredients

6 ribs of celery, roughly chopped
A handful of young celery leaves, roughly chopped

1 large onion, diced
4 cloves garlic, crushed and chopped
5 apples, skinned, cored and roughly chopped
1 medium sized potato, peeled and diced

3 tbsp olive oil

1/2 tsp cinnamon
1/2 tsp nutmeg
salt and pepper to taste
1 litre water
1 tsp sugar
squeeze of lemon
Sour cream

Method

1. Gently sweat the chopped celery, leaves (hold back some for garnish) onion, garlic, apples and potato for ten minutes over a low heat with the lid on, stirring occasionally.
2. Add 500mls of the water and bring to the boil. Once boiled turn down and gently simmer for 20 mins or until the vegetables are soft.
3. Process in the blender (I use a hand held one for convenience) until pureed.
   
4. Add remaining ingredients, including the remaining 500mls water and bring to the boil.
5. Serve with a dollop of sour cream, shredded celery leaves and warmed rustic bread.
   

Kimchee (Korean Pickled Cabbage)

Ingredients

2 large Chinese (Napa) Cabbages

1 Chinese radish or daikon, sliced thinly

2 bulbs garlic

10 cm piece of ginger

4 medium onions

1 pear, roughly cut into chunks

1 apple, roughly cut into chunks

1 cup chilli powder (this will be very hot, but it's the way they like it in Korea!)

1/3 cup nam pla (fish sauce) or alternatively replace with soya sauce or anchovy paste

1/4 cup honey or sugar

1. Wash cabbage and cut into 2.5cm slices and pre-soaked for 3 hours in a brine solution of 10 litres water and 1 cup salt
2. Remove cabbage and rinse thoroughly.
3. Gently squeeze water out of the cabbage and place into a large container.
4. Blend garlic, ginger, and onions in a hand held blender.
5. Add the pear, apple, chilli, nam pla and honey and blend until well combined.
6. Pour into the dish containing cabbage and mixe well.
7. Cover and sit for 1-3 days at room temperature to ferment, then refrigerate in self sealing bags (to contain the smell).
8. Kimchee will keep indefinitely.

Spanakopita - Greek Spinich and Feta Pie

Ingredients

125 gram bag spinach, finely shredded
1 onion, finely chopped
250 grams feta cheese
125g ricotta cheese
5 eggs
8 sheets filo pastry
60 grams butter
Salt and pepper

Method

1. Pre-heat oven to 180 celcius.
   
2. Wash and dry spinach, and chop coarsely and place in a mixing bowl.
   
3. Add onion, crumbled feta, ricotta cheese, and salt and pepper to taste and combine with spinach.
4. Fold each sheet of pastry to form a rough square and cover with a damp cloth.
5. Place a piece of folded pastry into a greased baking dish (approx 24cm x 27cm).
6. Brush pastry with melted butter and repeat process with two more folded pastry sheets, brushing butter between each sheet as you go.
7. Place spinach mixture onto pastry.
8. Beat eggs and pour evenly over the spinach mixture.
9. Cover with the remaining filo pastry, brushing with the melted butter in between each sheet and on top of the final covering sheet.
10. Cut into squares (this will make it much easier to serve once cooked).
11. Bake for 45 minutes or until golden brown.
    

Portuguese Tomato Salad

Ingredients

6 ripe tomatoes
1 large salad onion
1 desert spoon oregano
1/4 cup of olive oil
coarse sea salt

Method

1. Submerge tomatoes into a bowl of boiling water for two minutes, then drain and rinse with cold tap water.
2. Peel off skin and discard.
3. Roughly chop tomatoes and place in salad dish.
4. Peel onions, slice rounds and separate.
5. Add salt, olive oil and oregano and mix thoroughly.
   
6. Sit at room temperature until ready to serve. The salt will draw out the acid in the tomato and form a natural marinade.

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Garlic Soup (Aigo Boulido)

Ingredients

4 bulbs of unpeeled garlic, cut in half horizontally
500 mls water
4 slices bread
Mature pecorino or sheeps cheese
1 Bay leaf
Handful of sage, torn
Olive oil
Salt and pepper

Method

1. Pour a large glass olive oil inside an oven-proof dish and place each half garlic head, cut side down into the oil.
2. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. When ready, you'll be able to lift the top halves of each garlic head like a hat.
3. Mash garlic with potato masher.
   
4. Place garlic in a saucepan with water and a pinch of salt.
5. Add bay leaf and simmer with lid on for 15 minutes.
6. In the meantime toast the break and sprinkle with grated percorino.
7. Remove saucepan from the heat and blend..
8. Add sage and season with salt and pepper to taste.
9. Put toast into individual serving bowls and ladle soup over.
10. Finish with a trickle of olive oil.
    

Creamy Tortollini with Pine Nuts, Bacon and Spinach

Serves 4-6

Ingredients

1 Packet fresh spinach tortellini (roughly a handful per person)
1 tablespoon pine nuts
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, crushed and chopped
100 grams chopped pancetta or ham
6 buttons mushrooms, thinly sliced
1/4 cup white wine
300 mills cream
1 tablespoon parsley, finely chopped
2 handfuls of baby spinach
Salt and pepper to taste
Freshly grated parmesan

Method

1. In a small, non stick frying pan, dry roast the pinenuts until just golden. Set aside.
2. Heat oil in a medium sized saucepan and gently sweat onion and garlic for about ten mins.
3. Add pancetta, pinenuts and mushrooms, cook for a further 3 mins.
4. Add wine and cream and gently heat through and simmer for 10 mins.
5. While sauce is simmering boil about 2 litres water in a separate saucepan.
   
6. Add tortellini and boil until just cooked.
   
7. Drain and then add to sauce.
8. Add baby spinach and stir through till spinach is wilted.
9. Serve in pasta bowls and sprinkle parsley and parmesan over the top.