I’ve been taking pictures of the ingredients so I remember that I cooked…I’m not a recipe girl. Here it goes: cut the zucchinis, toss with a little salt and set aside in a strainer over a bowl to allow the liquid to drain. Heat up 2-3 tablespoons of cooking oil in a large pot or wok over medium-high heat. Add a few large slices of ginger to start flavouring the oil. Carefully add the whole fish to the pan (I used trout but most fish would work but it must have the skin on) and start spooning the hot oil over it, do not move or flip the fish until you are sure a crust has formed on the bottom. Flip the fish once with a large spatula and add a scoop of green curry paste to the oil. Next garlic and the white part of the green onion(or regular onion). Add a little stock to cool down the temperature. Add hot peppers and zucchini and then slowly add 2/3 of a can of coconut milk/cream to the work and cover with a lid for 5-8 minutes. Now taste the sauce, you might need fish sauce or soy sauce. Drizzle the rest of the coconut milk and some fresh herbs like cilantro, basil, and green onions. Serve with fresh limes.
- 1 ½ tablespoons finely grated or minced fresh ginger
- 3 garlic cloves, grated or minced
- 1 ¼ teaspoon ground cumin, plus more for serving
- 1 ¼ teaspoons kosher salt, plus more as needed
- 1 pound ground pork (or turkey or chicken, or vegan meat)
- ⅓ cup panko or other plain bread crumbs
- 3 tablespoons finely chopped fresh basil, plus basil leaves for serving
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
- 2 cups diced ripe peaches or nectarines (about 3)
- ¼ cup thinly sliced white or red onion, or scallions
- 1 lime, halved
- Quinoa cooked in coconut milk for serving
- In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
- Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
Squid with broccoli
- 1 kilogram squid
- 2 onions, quartered
- 2 sticks celery, sliced diagonally
- 1 kilogram broccoli, cut into florets, stalks sliced diagonaly
- 4 shallots, sliced diagonally
- 1/2 cup oil
- 2 teaspoon green ginger, grated
- 1 tablespoon cornflour
- 1/2 cup water
- 2 tablespoon dry sherry
- 2 chicken stock cubes
- 3 tablespoon oyster
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Squid with broccoli
- Hold squid firmly with one hand. With the other hand, hold head and pull gently. Head and inside of body of squid will come away in one compact piece. Remove bone which will be found at open end of squid; it looks like a long thin piece of plastic.
- Clean squid under cold running water, then rub off the outer skin. (Some large food stores have squid available, already cleaned, ready for cooking).
- Cut squid lengthwise down centre. Spread squid out flat with the inside facing upwards. With sharp knife make shallow cuts across squid in diamond shape; this helps tenderise squid and make it curl attractively when cooking.
- Heat oil in pan or wok, add squid, cook until it curls, remove from pan, drain on absorbent paper. Add onions, celery, broccoli and ginger to pan, saute 3 minutes.
- Blend cornflour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, oyster sauce, soy sauce, sesame oil, sugar and salt; mix well.
- Add to pan, stir until sauce boils. Return squid to pan, cook until heated through. Put on serving dish, top with shallots.
Homemade banitsa with onion and patience dock (sorrel or spinach works). Probably one of the best things I’ve ever made!
Recipe (I added dock and onion)
It all started with this 7 ingredient sour cream cookie recipe. The cookies didn’t taste like cookies at all (not sweet) but more like scones…I will disclose that I added more baking soda than the recipe called for but it doesn’t matter, these ain’t cookies. I decided to dip half of them in brown sugar and kept the other half as “savory scones”.
- Brown sugar
- Maple syrup
- Jalapeños (fresh)
- Cream cheese
- Orange juice (optional)
Marinate slices of smoky bacon with a little chopped onion, chopped jalapeño, brown sugar and maple syrup for 30 mins or more.
In a frying pan on low heat, cook the bacon with the marinade for about 10 minutes, flipping once, until the bacon is crispy and the sugar and maple syrup turn into a gooey caramel. If you need to slow down the caramelization then stir in a few drops of orange juice. Let cool for 2 minutes.
1- Cream cheese on scone.
2- Arugula and chopped fresh jalapeño.
3- Bacon with some of the caramel.
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