Sweet and Sour Prawns- Kristine Kawi

Kristine Kawi

Calderetta- Kristine Kawi

Embutido

Serves around 10 (small slices)

700g ground beef
1 c bread crumbs soaked in 1/2 cup milk
80-100 g diced chorizo
2 eggs slightly beaten
1/4 c sweet pickle relish
2 tsp salt
1/2 tsp black pepper
4 small shallots, diced
3 T raisins
4 hard boiled eggs
2T of tomato puree
10 drops of Tabasco

Roast Vegetables

butternut squash, cubed
carrots, sliced
red onion, sliced
Olive oil
S&P

190c/ 170c fan
Lay the squash, peppers, and red onion on to a roasting dish. Drizzle with olive oil and season. Roast for about 30 min.

Salmon with Noodles in Lemon Veloute Sauce

a quick, plain, and simple dinner but healthy and delicious. This one on the picture is dished out for my 8 yr old's dinner so it's not seasoned out to an adult's tastebuds standard. Don't forget salt and pepper for your own dinner.



Serves 4

Cook the salmon by either pan-searing or baking. Season and set aside.

finely zest one lemon and set aside. Reserve the lemon.

To make the lemon veloute: Bring 500ml fish stock to the boil and reduce by half. Add 100 ml white wine and juice of the reserved lemon. Reduce again. Add 150ml creme fraiche and reduce to desired consistency. Season and add the lemon zest.

Cook 250 g of fine egg noodles as per the packet instructions. Set aside. When ready, blanch and refresh the noodles into the Lemon veloute sauce.

Assemble by laying the lemony noodles onto a plate first then put the salmon on top. Season.

Chicken Fricassee and Sauteed Potatoes

Thai Green Chicken Curry

I had some left-over courgette and carrots. So they're both added in. And voila, it still tastes like a lovely green curry.



..whereas this is the more authentic version. Green beans and aubergine are added, garnished with a bit of sliced red chilli and coarsely torn basil.

Pate de Campagne - Kristine Kawi

Paksiw na Lechon (Roasted Pork Belly in Liver Sauce)

Piperade with Parma Ham by Kristine Kawi

Roast two different coloured bell peppers in the oven: first, cut them into quarters removing the white bits. Lay them skin side down on 210c fan for 15 min or when charred. Remove from the oven and cover with cling film until cool. The skin should peel away easily.

Beat eggs (allow 3 per person) and season. Sweat the onions in olive oil, then add the diced roasted and peeled peppers. Add minced garlic and diced tomatoes. Cover and cook for max of 7 min on low heat.

Put 10 g butter in a pan, add the eggs and stir as in scrambled eggs, taking the pan on and off the heat. Add 2 T of the pepper mixture into the eggs. Whilst the eggs are still runny, dish it on to a plate forming a circle. Put the pepper mixture inside the circe. Add slices of parma ham on the side.

(Recipe taken from Michel and Albert Roux) Kristine Kawi

Eggs Mimosa with Tuna

Sweet Potato Crisps

Preheat oven at 170c/150c fan.
Cut the sweet potatoes into thin pieces using mandolin. Insert the pieces between two sheets of kitchen towels and press to dry out the potatoes. Lay out the potato pieces flat on a baking sheet lined with greaseproof paper. Brush the sweet potatoes with olive oil and season with salt and pepper. Bake in the bottom of the oven for 20 min.

Kare Kare (Oxtail in Peanut Sauce)

Ingredients:

oxtail pieces
rapeseed oil
1 T of paprika
3-4 cloves garlic, crushed
1 medium onion, sliced
1 1/2 tsp salt
4 T smooth peanut butter
a handful of green beans
pak choi

Place the oxtail in a large pot, cover with water, and bring to a boil. Lower the heat and simmer, covered, for 90 min or until tender. occasionally skim off the scum that rises to the surface.

Remove the meat and allow it to cool. Reserve 4 cups of the broth. (Freeze the rest of the broth for future use).

Heat the oil in a pan. Saute the onions and garlic and add the paprika. Add the cooked meat, the reserved broth, and the salt, and simmer for 15 min. Stir in the peanut butter and bring back to simmer and cook for a further 5 min.

Add the beans and cook for 8 min. Add the pak choi and cook for a further 2 minutes. Season to taste.

Serve with sauteed shimp paste.

Fish Pie- Kristine Kawi

Make a paste by mixing one fish cube with a little double cream. Put in a pan with 225 ml of double cream. Whisk and bring to the boil.

Boil 675 g of potatoes. Slice one leek and blanch in hot water for 60 sec.

Place about 500 g of filleted fish in the bottom of a large ovenproof dish. Pour over the boiled cream. Put 2 sliced hard boiled eggs over it. Spread about 50 g of grated cheddar cheese and the leek.

Mash the potatoes and mix in 2 egg yolks to give a lovely brown crust. Spoon in the mash and put in a very hot oven at 200c fan. Cook for 15 min.

Pancakes Filled with Cheesy Spinach

those melted grated cheddar cheese look like chinese writing, lol. should have used gruyere...seriously though, this tastes better than it looks.

Keralan Indian Chicken Curry

Ingredients: (serves 4-6)

2T veg oil
2.5 cm cinnamon stick
1 tsp fennel seeds
10-12 fresh curry leaves
3 med (270g) red onions, thinly sliced
1T ginger, finely chopped
3 cloves garlic, finely chopped
2 tsp ground coriander
1/2 tsp ground turmeric
1T red chilli powder
1 1/2 tsp salt
3 med chopped tomatoes (or a handful of cherry tomatoes, halved)
800 g chicken pcs
400 ml coconut milk
1T tamarind paste
10-15 pcs green beans (optional)
coriander (optional)


Over medium heat, add the oil, then when the oil is bubbling, add the cinnamon and fennel. Saute for 30 sec or until fragrant.

Add the curry leaves and onions, and saute for 3-4 minutes or until the onions are golden brown.

Add the chopped garlic and ginger, and saute for 1 minute. Then add the coriander, turmeric, chilli powder and salt, and saute for 2 minutes.

Add the tomatoes and saute for 5-6 minutes or until the tomatoes are pulpy.

Add the chicken and saute for 3-4 minutes or until the oil comes to the top.

Add the coconut milk, bring to a boil, then reduce to a low heat. Cover and simmer for 30-40 min or until the chicken is cooked.

Add the tamarind and green beans and simmer for a further 5 min or until the green beans are cooked. Check seasoning then sprinkle coriander (optional)

Serve hot.

Gratin Dauphinois

Ingredients (Serves 4-6)

4 med Desiree or Belle de Fontenay, weighing about 450 g in total
300 ml full fat milk
100 ml double cream
Lots of nutmeg
100 g Gruyere
2 garlic cloves, peeled
S&P (preferably white pepper)

Preheat the oven to 120 C/100C fan/250 F

Prepare the potatoes:

Peel the potatoes and slice them with a mandolin. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream.

On a medium heat, in a medium saucepan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream. Season with lots of nutmeg, 5 pinches of salt, and 2 pinches of pepper.

Lower the heat and simmer for 8-10 min, stirring every 2 min to prevent the mixture sticking to the base of the pan and to distribute the heat throughout the potatoes. Stir in the grated cheese and then remove the pan from the heat.

Bake the gratin:

Rub a 20 cm (8 in) gratin dish with the garlic. With a spatula, spread the potato mixture out evenly in the dish. Place in the oven and bake for 35 min; there should be tiny bubbles on the surface of the dish.

Preheat the grill about 10 min before the gratin is cooked.

The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn't feel the layers).

To brown the top, place under a hot grill for 2-3 min. (Optional)

Leave to rest for 5 min before serving.

New England Chowder

Ingredients:
1T olive oil
1t butter
4 small shallots, chopped
125 ml dry white wine
about 600 g potatoes, diced to 1cm squares
1 can clam with its juice
1 bay leaf
1T fresh thyme, or 1 tsp dried thyme
1 1/2 tsp salt
1/4 tsp ground black pepper
A small dash of paprika
A small dash of cayenne
150 ml double or whipping cream
200ml milk
2 T chopped fresh flat leaf parsley
A quarter each of red and green bell peppers


In a large pot over medium heat, add both oil and butter until hot. Sweat the onions and potatoes, about 5 min. Add the wine and turn up the heat until the wine reduces by half.

Lower the heat back to medium and add the clam juice (from the can), bay leaf, thyme, S&P, paprika, and cayenne. The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are. Bring to boil and simmer for about 15 min or when potatoes are almost done.

Meanwhile, in a separate pot, gently heat the milk but be careful not to boil. Turn off heat and set aside.

Add in the clams and bell peppers to the potato mixture and cook further for 5 min until both potatoes, and peppers are cooked. Stir in the warmed milk, bring to simmer for a minute or two.

Switch off heat and mix in the fresh parsley and cream. Cover and let it rest for about 20 min before serving. Serve with crusty bread.

Spinach and Parmesan Souffle

Ingredients (Serves 4)

For infusing the milk:
150 milk
Half a small onion with about 4 cloves pinned to it
About 4 peppercorns
¼ bay leaf

40g of butter plus some for greasing
Around 235 g of spinach
4 med eggs (3 large) separated
2tsp flour
50 g parmesan
½ lemon (optional)
nutmeg

1 Infuse the milk

- bring to a gentle boil the following: milk, half a small onion with cloves, peppercorns, and bay leaf
- remove from heat and infuse for at least 10 min
- strain into a jug and keep warm

2 Cook and strain the Spinach

- wash spinach thoroughly
- in a saucepan, sweat a big bag of spinach (around 235g) with 15 g butter.
- Cover for 30 sec
- open lid, stir, and replace lid and time for another 30 sec.
- remove from heat and strain the spinach and squeeze out as much water.

3 Preheat oven to 190c/170 fan, butter very well four ramekins, chill, and butter again

4 Cook the white sauce

- melt 25 g butter over medium heat and stir in 2 tsp of plain flour
- lower the heat to minimum and add the milk gradually, stirring all the time.
- when all the milk is in, you should have a thick glossy paste.
- set aside

5 Blend/Process the Spinach with eggs

-separate the eggs.
- blend/process the drained spinach, juice of half a lemon (optional), egg yolks, grated parmesan, and plenty of nutmeg.
- transfer this mixture in a large bowl and mix in the white sauce. Mix thoroughly. Season.

6 The egg whites

- whisk the egg whites in another mixing bowl that's thoroughly clean and free of grease. Whisk until medium peaks.*

*beat to soft peak (i.e. if you lift the whisk, a peak of foam forms with a little curl on top). Then whisk further for about 5 sec or so. If the peak holds itself straight and pointed up (i.e. stiff peak), you went a bit far.

7 Incorporate and bake

- spoon in a third of the egg whites to the spinach/yolk mixture and stir. Then gently fold in the remaining whites.
- spoon in the mixture into the ramekins, filling them about 1/3 cm to the top. Level off with a spatula. Sprinkle the middle with grated parmesan and nutmeg. then run your thumb around the very edge of each ramekin to make a groove.
-put the ramekins onto a baking tray and bake for 18-22 min until risen and golden.
- Serve immediately

Pissaladiere and Tomato-less Pizza made with Chorizo, Onions, Peppers, and Mozarella

Ingredients
For the Pizza dough:
450 g strong flour
1 sachet easy blend yeast
1 tsp salt
300 ml warm water
3 -4 T olive oil

For the Pissaladiere topping:
50 ml olive oil
1 k onions, thinly sliced (half used for Pissaladiere and half used for the Chorizo pizza
Boquet garni of fresh parsley, thyme, bay leaves, rosemary and oregano
2 t anchovy paste
6-8 anchovy fillets in oil, drained and halved lengthways
A handful of small black Nicoise, olives

For the Onion, Chorizo, Pepper, Mozarella topping:
A few slices of Chorizo
A few slices of Green and Red Peppers
A handful of Mozarella
Half of the onions from the Pissaladiere topping

Make the dough

Sift the flour, yeast, salt into a bowl. Make a deep hollow in the flour and pour into the water and olive oil. Mix together into a soft dough.

Knead by hand for 5-10 min or in a mixer with a dough hook for 2 1/2 min, until the dough wis smooth and elastic. Gather the soft dough into a ball. Cover with clingfilm and leave to rise in a warm place for an hour or so, or until doubled in size.

Make the topping

Meanwhile, prepare the topping. Heat the oil in a large pan over a low heat. Add the onions, boquet garni and pepper to season (no further salt). Cover and cook gently for 45 min, stirring occasionally. Uncover, increase the heat a little and continue to cook for 10 min or until all the moisture from the onions has evaporated and they are thick and pale brown. Discard the boquet garni, adjust the seasoning if necessary and set aside (no salt).

Assemble the Pissaladiere

Preheat the oven to 230 c/210 c fan and line 2 baking sheets with oiled baking papers.

Turn out the dough into a lightly floured surface, knock out the air and knead again for a few seconds by hand. Then roll it out into two rectangles and lift them out into each of the baking sheets.

For the Pissaladiere:

Spread a thin layer of the anchovy paste, then spread half the onion mixture evenly over the top, leaving a 1.5 cm border all around the edge, then criss-cross the top with the halved anchovy fillets. Season with black pepper

For the Chorizo topping:

Spread the remaining half of the onion mixture over the top, also leaving a rim of 1.5 cm. Sprinkle the grated mozarella, then add in the chorizo and peppers. Season with salt and pepper.

Bake

Time for 12 min initially, then take out the Pissaladiere and dot with black olives. Return to the oven and bake for a further 5-10 min or until the crust has browned and the edges of the onions are starting to caramelize

Bake the Chorizo pizza for a full 15-20 min, until the crust has browned and the edges of the onions are starting to caramelise.

* Freeze spare raw dough, ready-rolled into circles or rectangles, on trays in the freezer, then stack in freezer bags. To use, take out of the freezer, put on the toppings and slap straight in the oven.