Seafood Coconut Curry Rice

I used fresh Lobster as seafood in this recipe, however any firm fleshed fish such as monk fish or prawns are suitable.

1 cooked Lobster Tail

(or 500g Fresh Tiger Prawns Peeled and Deveined)

1 onion finely chopped

1 clove garlic crushed

1 inch grated fresh ginger

1 chilli, seeded and finely chopped

1 tbsp fresh chopped dill

2 tbsp fish sauce

1x400g can Coconut Milk

1 Pack Choy

1 large tomato peeled and chopped

1 spring onion finely sliced

1 cup water

2 tsp corn flour

1 tsp sugar

Salt & Pepper

1 tbsp Ghee or Peanut Oil

Heat ghee in a pan, add onions, chilli, garlic and grated ginger and fry till onions are translucent. Chop the ends of Pack Choy and add to onions. Add tomatoes, fish sauce and sugar and stir.  Mix cornflour to water and add to mixture.  Add Coconut Milk, and simmer for 5 minutes on low heat.  Add Chopped Lobster tails and remaining leaves from pack choy. Cook for further 1 minute then turn heat off.  Season with salt and pepper.  Serve with Fragrant rice and sprinkle with finely sliced spring onions.

 

Moist Date and Walnut Cake

This is most definitely one of the nicest cakes I made so far.  It can be enjoyed on its own with a cup of tea, or warm with honey Ice cream.  It keeps well for more than three days so it is perfect to ouse as a birthday cake covered with chocolate or sugar pastry. I love it because once again only one gadget is needed, your food processor and it takes less than 10 minutes toprepare.

250g Jumbo Dates (pitted)

200g Walnuts

180g Sugar

85g Butter

4 eggs

150g Self Raising Flour

1/4tsp Cinnamon Powder

1 tsp bicarbonate of soda

3/4cup hot water

50g Extra Walnuts for topping

1/2cup maple syrup

1 tbsp brandy

Place dates in a small bowl, pour hot water over and stand for few minutes.

Preaheat oven to 170c. Butter and flour a 10inch ring.

Put 200g walnuts  in a food processor,  and process till well ground.  Transfer walnuts to a bowl, add dates and hot water mixture to porocessor and whizz for few seconds till you have a creamy mixture.  Add chopped butter and sugar and give some pulses till combined. Add eggs all at once and pulse again.   Add sifted flour, cinnamon, bicarbonate of soda and ground walnuts and process for approx 20 seconds or till you  have an even cake mixture.  Do not over mix.  Pour mixture into prepared tin, arrange walnut halves on top and bake fro 30 minutes or until cake is cooked through, springy to the touch and skewer comes out clean when inserted in the centre.

Meanwhile heat maple syrup and 1 tablespoon brandy over a stove or in a microwave, 1 minute on high.

Remove cake from oven, turn onto a wire rac, leave upside down, and spoon over the syrup. When completely cold turn over to a serving plate.  Fill the centre with fresh roses.

One Pot Pasta with Chicken and Sweet Corn

One Pot, because it is just that what you need to cook this delicious pasta.  The Serving plate is optional, simply chop your ingredients and add them to the drained pasta and toss!!  I also gave my husband the idea to eat from the pot, so that no one worries about cleaning  the dishes afterwards..... it was just too daring!

500g Pasta Shells

1 whole chicken breast cut into small cubes

1 onion finely chopped

juice of half a lemon

1 fresh sweet corn or 1 small can

3 beef tomatoes peeled seeded and chopped

1 small bunch  basil leaves

50g toasted pine nuts

Salt & Pepper

Chilli flakes optional

Bring a large pan of water to a boil add 1 tsp Salt then add sweet corn and pasta shells.  In a serving add chopped onions and squeeze over the juice of half a lemon. 

Before the last 2 minutes of cooking add the chicken cubes to pasta and stir.  Bring back to boil, after just one minute turn off heat and drain immediately.  Transfer pasta to serving dish with lemon and onions, then add chopped tomatoes and toss well.  Tear the basil leaves all over and sprinkle with toasted pine nuts.  Shake over some chilli flakes for an additional kick!

Aubergine Rolls with Parmesan and Pistacchio Crust

This is another recipe I aquired from Luciano at Da Marianna in Randazzo Scicily.  Aubergines are so easy to work with, and if you get the chance to grow your own, make sure that you make this recipe from the early crop.  As a cheese filling, you can use fresh or baked ricotta, or Maltese cheeselets (gbejniet). This dish is an ideal accompaniment to any meat and can be prepared ahead.  Simply bake  for 10 minutes right before serving.

2 medium Aubergines

100g panchetta sliced

4 tbsp olive oil

2 tbsp salt

4 Cheeselets, or 200g Ricotta

2 tbsp ground Pistacchios

2 tbsp Parmesan Cheese
Fresh ground black pepper

Cut the Aubergines lengthways into 5mm slices. Arrange in a dish, sprinkle salt over each layer.  Cover and stand for 30 minutes.  Wash the aubergine slices from salt pat dry and drizzle over two tablespoons olive oil. Heat the griddle (or bbq) and grill both sides for few minutes till just softened.

Drizzle 1 tablespoon olive oil in an oven proof dish,  layer each aubergine slice with 1 slice panchetta and place a small piece of cheese at one end. Roll aubergines and place one next to the other in the oiled dish.  Sprinkle with parmesan cheese and ground pistacchios, crack some black pepper and drizzle the remaining olive oil all over. Bake in a 210c oven for 10 to 15minutes until lightly golden.

Fresh Coconut Balls

These are truly divine!!  Serve them right at the end of your meal and bless your guests with this tropical kiss!

200g fresh grated Coconut

1 tbsp Malibu Liquor

150g Icing Sugar

200g dark chocolate

Place grated coconut, Malibu and icing sugar in a  bowl and mix till icing sugar dissolves.  Place mixture in refrigerator for 1 hour then form into small balls and place over baking sheet lined with grease proof paper. Chill for minimum two hours, overnight is best.

Melt chocolate over baine marie or 1 minute high in microwave, then dip balls and cover with chocolate.  Leave to set on the grease proof paper.  Will keep for more than a week in the refrigerator.

Steamed Lobster Parcels

These lobster parcels are so easy to make and can be prepared hours ahead.  They take just 15 minutes  to steam, enough time to enjoy a drink with your guests.  They can be served as a starter or as a part of a Dim Sum Party.  Crab, prawn or even Scallops can be substituted to Lobster. Gyoza wrappers are Chinese Dumpling Wrappers, and can be substituted with wonton wrappers.

350g cooked Lobster meat

2 small carrots

3 spring onions

250g canned bamboo shoots

1 clove garlic

1 tsp fresh grated ginger

1 tbsp quinoa pearls

1 tsp peanut oil

1/4 tsp sesame oil

1 tbsp cornflour

1 tsp sugar

1 tbsp fish sauce

1 tbsp light soy sauce

50 Gyoza Wrappers

Soy Sauce and chilli flakes for dipping sauce.

In a food processor with grater attachment, grate carrots, spring onions and bamboo shoots. Transfer to a medium bowl. Add crushed garlic and grated ginger.  Roughly chop lobster meat and add to mixture.  Add all remaining ingredients and mix well. 

Place 1 gyoza wrapper in the palm of your hand  add 1 teaspoon of mixture in the middle and gather the wrapper around the filling to form an open parcel.  Press gently and place on a baking tray.  Cover with cling film and place in a refrigerator till needed.

Steam using steamer or bamboo steamer over wok with simmering water.  Place parcels on a plate and steam for 15minutes.  Serve with a dipping sauce made from soy sauce and few chilli flakes.

Casarecce con Pecorino e Pistacchi

Casarecce are pasta scrolls very popular in Southern Italy. They  are specially designed to grab as much sauce as possible. The Pecorino from Tuscany and the Scicilian Pesto di Pistacchi make this wonderful pasta dish a one to remember.

500g Casarecce (or any short Pasta)
1 onion finely chopped
1 clove garlic crushed
1 tbsp olive oil
1 tbsp butter
3tbsp Pesto di Pistacchi
200g Fresh or Semi Dry Pecorino Cheese
(if fresh is not available use 150g Dry Pecorino)
100ml Fresh Cream
3/4cup White Wine
1 1/2cup Pasta Water
2 tbsp Crushed Pistacchios
Salt & Fresh ground Black Pepper

Bring a Large Pan of water and 1 tbsp salt to boil.  Boil Pasta till al dente.  Meanwhile, heat a heavy based casserole, add oil then butter.  Add chopped onions and garlic and fry till translucent.  Add wine and reduce by half. Add pistacchio pesto then top with  1 and 1/2 cups pasta water and boil rapidly for 1 minute.  Reduce heat, add grated pecorino cheese and stir till sauce thickens slightly.  Finally add fresh cream and season to taste. 

Drain pasta and return to pan over low heat.  Add sauce and toss gently so that it  covers pasta evenly.  Serve with a sprinkle of crushed pistacchios on top.

Tip:  If you cannot find Pistacchio pesto, you can do it by crushing pistacchios in a food processor till fine, then add enough olive oil to form a smooth paste.  Add salt to taste.  Pesto keeps well refrigerated, packed in clean jar and covered in olive oil.