Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Friday, October 21, 2016

Coconut Curry Shrimp Noodles #FishFridayFoodies

When you have a craving for curry laksa noodles but don’t have the time, this quick spicy coconut curry shrimp pasta hits the perfect spot.


Last year around this time, my husband and I took off for a long weekend in the Seychelles. We booked a place online that looked idyllic, and indeed it proved to be. Set on a lush green hillside overlooking a gorgeous blue-green bay of the Indian Ocean, it was a one-bedroom chalet with a huge porch and a small, but well-equipped kitchen.

One of my favorite adventures in a new place is to explore the local markets and cook with local ingredients. To save from needing to buy essentials in a place where much is imported, I had done a little research to discover what we could bring safely and packed a cooler and a small suitcase with things like pasta and coffee.  The Seychelles is an archipelago of 115 islands so I felt fairly certain seafood would be abundantly available. I had in mind a fish curry for dinner one of our nights, so I brought Thai red curry paste and a packet of coconut milk powder.


The view from our porch

We found local markets without a problem, even a couple that were roadside stands attached to farms, where we bought produce and fresh eggs mere steps from where they were produced. Score! Despite the Indian Ocean all the way around the island of Mahé where we were staying, fish and seafood were hard to find! We didn't know if they were exporting it all or if no one could be bothered to fish for a living but we eventually found a bag of frozen shrimp in a little supermarket to make the seafood curry. You’ll never guess where it came from. Yep, the United Arab Emirates. I should have just brought it from home in my cooler. It would have been way cheaper.

We did manage, finally, to eat local seafood at a seaside restaurant one evening so perhaps they know some fishermen personally. Also, we arrived at the central market in Victoria late one afternoon and there seemed to be a fish counter there, although it was empty, save a few leftover fish from that morning, clearly past their best. I can only hope it's better stocked first thing in the morning.

The mostly-missing seafood mystery aside, I can highly recommend the Seychelles for a holiday. The beaches are gorgeous, colorful fragrant flowers fill the roadsides and forests, the local dishes are tasty, the beer is great and the people are very friendly. We rented a car and explored the island, finding gorgeous little coves to swim in where we felt like we were the only people on the island. Idyllic indeed.



Anyhoo, that’s a long story for a dish that takes mere minutes to make. Since that night in the Seychelles when we dined on UAE shrimp and sipped on chilled Seybrew lager, I’ve made this dish many times, most recently just two nights ago. It’s become a firm family favorite.

Ingredients
3 tablespoons olive oil
2-3 tablespoons red curry paste (I use 3 heaped spoons – we like things spicy.)
1 medium onion, chopped finely
1 1/2 lb or 675g shrimp, already peeled and cleaned
8 oz or 225g thin noodles
Fine sea salt
1 14 oz or 400ml can coconut cream
Good handful cilantro, chopped

Method
Sauté the onion with olive oil and curry paste in a pan that’s going to be big enough to hold all of the ingredients later.



Once the onion has softened, add 1 1/2 cup or 360ml water with a teaspoon of salt and the noodles. Cook over a low flame with lid on for five minutes, stirring occasionally.



Add the shrimp with another sprinkle of salt.



Cover again and cook until shrimp are pink and the noodles are done. Give the whole thing a stir.



Pour in the coconut cream and stir to combine.

Cook at little longer, until the dish is heated through again. Try not to let it come to a boil though.

Stir and taste for salt, adding more if needed. Stir some of the cilantro into the dish then garnish with the rest.



Enjoy!

As the nights turn chillier in many places, my Fish Friday Foodie friends are sharing seafood pasta dishes that should help you warm up. Many thanks to our host this month, Caroline of Caroline’s Cooking! Check out all our creative pasta dishes.



Pin it! 

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Sunday, July 31, 2016

Dueling Gyozas - Pork vs. Tofu #SundaySupper

With a good hit of fresh ginger, garlic and chili pepper, these gyozas will delight your whole family, vegetarians and meat eaters alike. Bonus: They are fun and easy to make!



First off, let me say that dueling gyozas is a misnomer. There's really no competition between the two. Both are delicious. That said, I couldn't name this recipe pork and tofu gyozas because that would imply that each gyoza contained both of those ingredients. Which they do not. Half are pork, half are tofu. The other seasonings and ingredients are otherwise almost identical.

We had been living in Southeast Asia again for just a couple of years when I first learned about gyozas from Jamie Oliver on his show Oliver’s Twist, circa 2004. Kinda funny, when you think about it. Living in Kuala Lumpur, Japanese friends and restaurants all around me and I find out about gyozas from a English chef on television!  The gyoza episode was called East Meets West and, in typical Jamie style, he made them look so easy.

I scribbled down the ingredient list as I watched and have made it with my daughters ever since. Since we like things spicy, we add fresh red chili peppers to both the filling and the dipping sauce. Oh, and Jamie also puts sake - Japanese rice wine - in his filling. I never have sake in the house, so I just leave it out. The original calls for ground pork but when the girls left home for university and became vegetarians, we adapted the recipe to use firm tofu as an alternative.

Not only is this one of our favorite family recipes, it’s a great group activity. Gather everyone around the kitchen table, put your fillings and gyoza skins in the middle, and get filling and folding. As the saying goes, many hands make light work and we have a lot of fun chatting and joking while getting it done.



If you’d like to watch Jamie make gyozas, here’s a link to the show on YouTube. East Meets West is actually Season 2, episode 22, but this is the only link I could find.

Ingredients
For the dipping sauce:
5 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 red chili, minced
1 tablespoon chopped green onion

For the pork filling – for 40-45 gyozas
10 1/2 oz or 300g ground pork
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced - optional
3 tablespoons soy sauce
3 tablespoons sesame oil

For the tofu filling – for 40-45 gyozas
1/4 oz or 7g dried porcini mushrooms, rehydrated, drained and chopped
10 1/2 oz or 300g firm tofu, cubed and drained
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced – optional
4 tablespoons soy sauce
3 tablespoons sesame oil

4 packages gyoza skins  - about 25 per packet - you'll have some left over.
2 tablespoons oil for pan

Method
Start by making your dipping sauce by combining all the ingredients, so that the minced chili has time to infuse. Set aside.

In large bowl combine your green onions, sliced cabbage, ginger, garlic, chili pepper and pork.



For the tofu filling, in another large bowl, mash the tofu with a fork until it’s in big crumbles then add in your mushrooms, green onions, sliced cabbage, ginger, garlic and chili pepper.



Sprinkle the soy sauce and sesame oil into each filling bowl.


Mix well with a fork and pan fry a small amount of each to check seasoning. Add a little more soy sauce if the filling still needs salt.

Get yourself a small bowl of cool water and dip one finger in it. Run your wet finger around the outside of the gyoza skin.  Place a spoonful of the filling mixture on top of the skin.

 Close edges carefully, making sure there is no air inside.



Wet the semi-circular edge and then make pleats around it.



Set it pleat side up in a non-stick skillet coated with the oil. Press down gently to flatten out the bottom a little bit so the gyozas can stand up.



N.B. With this many gyozas, you are going to have to cook them in batches or use more than one pan. Also, you will want to keep the tofu ones separated from the pork ones if you are serving strict vegetarians. When they are cooked, they are pretty much identical from the outside.

Continue with remaining filling until all of your gyozas are made. These guys are listed under appetizers below but we often make a whole meal of them.

The tofu filling


Tip: You can freeze the gyozas now in a well-sealed container and cook them from frozen when you are ready to eat. They just take a bit longer to cook.

Heat your pan and fry the gyozas until the bottoms are brown and crispy.


Add 1/2 cup or 120ml water to the pan and cover the pan tightly.



Steam over low heat for 8 - 10 minutes, until the gyozas are cooked through and the water has evaporated.

Serve with the dipping sauce.



Enjoy!



This week my Sunday Supper family are sharing their kids' favorite recipes. We hope you find some new family favorites among them. Many thanks to our host Ellen of Family Around the Table and our event manager, Renee of Renee's Kitchen Adventures for all of their hard work.

Appetizers

Snacks

Main Dish

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pin Pork or Tofu Gyozas! 

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Sunday, February 28, 2016

Cauliflower Cheese Pie with Grated Potato Crust

A crispy potato crust is filled with all the comfort food goodness of cauliflower and cheese, making this the perfect pie for a still chilly February evening. Or anytime really.

When I was growing up, one of my favorite ways to eat cooked cauliflower was with a side of mayonnaise in which to dip it. I got some funny looks outside my home, where mayo and cauliflower was normal, a given. I thought everyone ate it that way. That winning combo was rivaled on my plate only by cauliflower with cheese sauce. I remember one special family occasion – not sure if it was Christmas or Thanksgiving or possibly even Easter – but there was a platter of cauliflower and broccoli arranged most artistically by my youngest aunt, all smothered in thick cheese sauce. I could have eaten the whole thing by myself but had to share. More’s the pity.

I discovered as I began to travel and learn about other cultures and traditional recipes that the British make a dish called cauliflower cheese for special occasions as well. The cauliflower is steamed or boiled whole then drained. A cheese sauce is created by making a béchamel or white sauce to which sharp cheddar is added, perhaps with a little dried mustard powder. This is poured over the whole cauliflower, some breadcrumbs are often sprinkled on top and then the whole thing is baked until golden brown and bubbling. Heaven, I tell you! It's one of my husband's favorite dishes so it's on regular rotation at our house.

Which brings me to today’s cauliflower cheese pie. It combines my love of cauliflower and cheese, with his baked British favorite and bonus, puts it all in a crunchy potato crust. Hope you love it as much as we do.

Make sure to scroll down to the bottom where my Sunday Supper friends are sharing All The Pies, sweet and savory, with many thanks to our host today, Erica of The Crumby Cupcake.

This recipe is adapted from "Moosewood Cookbook" by Mollie Katzen.

Ingredients
For the crust:
Drizzle olive oil for greasing 9in or 23cm pie plate and brushing crust during baking
1 egg white, lightly beaten
1lb 10oz or 740g potatoes
1 small onion (2 1/3 oz or 65g)
1/2 teaspoon salt

For the filling:
1 medium-sized cauliflower (Mine weighed about 2lbs 3oz or 980g.)
1 tablespoon butter
1 medium onion (about 3 oz or 85g)
3 cloves garlic
1 hot chili pepper - optional but recommended
1/2 teaspoon salt
Freshly ground black pepper
Several sprigs fresh thyme
1 1/4 cup (packed) or 100g cheddar cheese
2 large eggs
1 egg yolk
1/4 cup milk
2 teaspoons cornstarch
Paprika or cayenne for the top

Method
Preheat the oven to 400°F 200°C. Grease a 9in or 23cm pie plate with a drizzle of olive oil.

Grate the cheese and set it aside. (I used my food processor but you can do it by hand, of course.)

Whisk your egg white with the salt and a good few grinds of fresh black pepper. Peel and grate your potatoes. (Once again, I used the food processor.) Squeeze the liquid out and stir the grated potatoes into the egg white immediately to stop them from discoloring.



Grate your onion and add it to the potato mixture, stirring well to combine.



Pour the grated potato mixture into the prepared pie plate and use your fingers to pat it down evenly to make a crust. It's going to seem quite wet, despite your squeezing the liquid out of the potatoes but don't worry. The moisture bakes away and the crust does get crunchy in the hot oven.



Bake the crust for 30 minutes in your preheated oven, then brush just up to the brown edge with a little olive oil (about 1 teaspoon) and bake for 10 more minutes.

Remove the crust from the oven and turn the temperature down to 375°F or 190°C.

While the crust is in the oven, you can get on with the filling. Remove the leaves and hard stem from the head of cauliflower and cut the florets into bite-sized pieces.



Chop your onion, mince the garlic and pepper and strip the leaves off of the fresh thyme sprigs. Save one sprig for garnish, if desired.



Melt the butter in a large skillet. Add the onion, garlic, chili pepper, salt and thyme with a few good grinds of fresh black pepper, and sauté over medium heat for about 5 minutes.



Add the cauliflower, stir, and cover. Cook until tender, stirring occasionally - about 8 to 10 minutes.



When the baked crust is ready, sprinkle half the grated cheese onto it.



Spoon the sautéed vegetables on top, then top with the remaining cheese.



Beat the eggs, egg yolk, milk and cornstarch together making sure the cornstarch has dissolved and pour this over the top.

Dust lightly with paprika or cayenne.



Bake for 35 to 40 minutes or until set. If you feel the edges are getting too brown before the pie is cooked through, cover them with some foil.

Serve hot or warm.



Enjoy!


I've got a bunch of pies I'm sure you'll love here:
Elle's Fresh Blueberry Pie
Sausage Apple Onion Tart
Brown Sugar Nectarine Tart
and these special Portuguese custard tarts, baked in honor of our Sunday Supper leader, Isabel, just to name a few.

But make sure you don't miss this fabulous link list to the #SundaySupper Pies: Sweet & Savory!

Sweet As Pie
Mealtime Pie


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Friday, January 29, 2016

Sausage Apple Onion Tart #FridayPieDay



The apples and sausages go together beautifully, as pork and apples are wont to do, with the lovely added flavor of baked onions, in a crisp, golden puff pastry crust.  

The beauty of pies and tarts is that they can be sweet or savory. If you aren’t much of a dessert person, you can still enjoy a delicious pie, just add some sausage or salami. This month’s Friday Pie Day tart makes the perfect brunch, lunch or dinner fare and the ingredients are easily changed out for whatever you might have on hand.

I started by making my rough puff pastry recipe, or rather, I should say, Gordon Ramsey’s rough puff pastry recipe, cut off a little more than half and wrapped up the rest and popped it in the freezer. If you haven’t attempted rough puff before, I recommend you try it. It’s easy and way less work that actual puff pastry. In a pinch, of course, you can use store-bought puff pastry.

Ingredients
1 green apple (for example, Granny Smith)
2 teaspoons canola or other light oil
2 medium purple onions
6 fat sausages (about 14 oz or 400g)
A few fresh tender sprigs thyme – or leaves off of older sprigs
12 1/3 oz or 350g rough puff pastry dough from this recipe
2 tablespoons whole grain mustard

Method
Preheat your oven to 400°F or 200°C and prepare a baking sheet by lining it with baking parchment or a silicone liner.

Cut the apple in half, core it and cut it into thin slices, discarding the very end pieces that are all peel. Toss the apple slices in a medium sized bowl, with the oil to stop them turning brown.

Peel the onions, cut them in half and then slices them into thin wedges.

Toss them in the bowl with the apples.

Add the thyme sprigs, ripped into smaller pieces.

Cut the sausages into bite-sized pieces with a sharp knife of a pair of scissors. Mix the pieces in with the apples and onions.



Roll out your rough puff pastry into a large rectangle and trim the edges to make sure it will puff up successfully.



Gently score a line all the way around the inside with the tip of a sharp knife. This will be your puffy, crunchy crust, so don’t be skimpy with the margin.

Spread your mustard all over inside the scored line.



Tip the sausage, apple and onion onto the pastry and arrange it as evenly as possible all the way out to the scored line.


It's a pretty tall pile but it will bake down, I promise.

Bake for 30-35 minutes or until the pastry is puffed and golden and the sausage pieces are cooked through.



Allow to cool slightly before cutting.


Enjoy!

This sausage apple onion tart is my contribution to this month's Friday Pie Day, the brilliant creation of Heather from All Roads Lead to the Kitchen. (Formerly girlichef.)




I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

For more information and recipes, please check out her #FridayPieDay page!