I prefer savoury foods to sweet foods. So this is my go to recipe from Rachel Khoo‘s The Little Paris Kitchen for a savoury loaf. Perfect for tea time and goes down like a treat.
It’s a really easy recipe and do follow it and don’t over mix it otherwise it won’t rise much. One of the tips I have is once you’ve prepared the filling for your loaf, mix it with the flour mix and make sure any filling that is sticky, such as the prunes, are coated with flour to prevent them clumping together within the loaf.
The loaf can last about a week in airtight container but it probably won’t last that long!
You can also use different fillings, olives and parmesan work well.
A very simple and tasty dish – perfect on its own or with some rice.
larb moo with lettuce leaves
This dish has a very distinctive flavour in the combination of lime juice, fish sauce and palm sugar. Try it and you’ll see. It’s very moreish and you will be fighting over the last lettuce leaf to scoop up every fiery morsel.
The chilli is optional to be honest, make it as spicy or not as you like.
Have everything prepared before you start cooking the pork mince as it really doesn’t take long at all. This is definitely one of those dishes where it calls for a little fat in your pork mince if you can get it, I’m talking about choosing 10/20% fat rather than 2% fat pork mince. 500g should be comfortable for feeding two, you’ll wonder why you didn’t make more once you start…
Use the lettuce leaves as boats and spoon over that juicy pork.
roast lamb stuffed with anchovies, garlic and capers
Can’t beat a good ole’ roast lamb on a Sunday. Also can’t go wrong with pairing anchovies, garlic and capers with lamb. So this recipe is for a stuffed lamb shoulder joint with the delicious anchovies stuffing.
boneless lamb shoulder, anchovies, garlic and capers
stuffing
stuffed roast lamb shoulder joint
I used a boneless lamb shoulder joint but you can also debone your own (lamb) shoulder if you want, I went for the easy route this time. Prep your shoulder joint by making small shallow cuts on the surface of the lamb where the stuffing marinade will be smeared on shortly. Prepare your trivet in your roasting tray, I usually use roughly chopped onion, carrots or celery, any vegetables that will create a layer at the bottom of your roasting tray so that your meat can sit on the vegetable bed rather than directly on the tray. It helps the juices from the meat run down during cooking which can be used for making the gravy later.
To make the stuffing, chop up some anchovies, 3-4 cloves of garlic and around 10-15 capers then place these in a pestle and mortar with some ground sea salt for the mixture to grind against. Add a glug of olive oil (or use some of the oil from the tin of anchovies) to the stuffing mix before pounding this mixture with the mortar until you get a rough paste.
Now spread roughly half to two thirds of this stuffing on one side of the lamb shoulder joint, massage it in. Roll up your shoulder joint and use some cooking string to hold the joint together. Place the joint roll on top of your trivet in the roasting tray and spread the remaining anchovie mixture on top of the joint, like a crust.
Pre-heat your oven to 200C, pour approximately 1 cup of water into the baking tray before placing a piece of foil loosely over the joint on the tray. This will create a little steam within the foil and your crust won’t be burnt to a crisp. Once the oven has been pre-heated, place the lamb in the oven and turn the temperature down to 180C to cook according to the weight of your joint. In the last 30 minutes, remove the foil for the remainder of the cooking time to allow some browning.
At the end of the cooking time, remove the meat onto a pre-heated tray and cover tightly with foil to allow to rest for 15-20 minutes whilst you prepare the gravy and everything else. Carve and serve with roast potatoes and veg of choice.
roast lamb stuffed with anchovies, garlic and capers
Usually, this dish is served in a sizzling hot pot at a restaurant, ideally after hours of slow cooking so the aubergine and mince pork practically melt into one within the fragrant salted fish sauce.
In order to replicate this at home, you would have to be able to find Chinese salted fish (鹹魚) and have a ceramic pot that you can get up to a searingly hot temperature. Not to mention time.
I came across this Lee Kum Kee sauce satchet for this dish and you know what, it wasn’t bad at all! All you needed was pork mince and aubergines (pre boiled) and simply add the sauce mix. I added about a tbsp of light soy sauce and a tbsp of fish sauce to the mix and it turned out quite well.
Nice, quick dinner dish, perfect with a bowl of rice.
A quick, easy dinner. Also very versatile and you can use any meat you want, here I used chicken thighs that I had in the fridge. You can even use prawns instead or as well. The key is the flavouring to pad thai.
This is the type of rice sticks that I used, there are a variety of these available at Asian supermarkets of different thickness. You’ll see that I am using the Vietnamese rice noodles here which is fine for pad thai. All you have to do is soak the noodles in hot water for about 10 minutes then they’re ready to be used whether for frying or in soup (as in Pho).
To make sure your noodles will be fried in high heat later, cook your chopped meat in the same wok you will be using later. Remove from wok and set aside.
Make sure you have all your ingredients ready to hand before you move onto the next step.
In a hot wok, heat a tablespoon of oil, fry the shallots/onions until softened. Add preserved radish (if using) and beansprouts and fry for a couple of minutes. Add your cooked chicken and softened noodles. Add the sauce mix (see recipe) then mix into the noodle mix quickly.
Serve with chopped coriander, peanuts and a slice of lime.
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