I’ve mentioned before that when I was a kid, my Mum wasn’t a great cook (I love you Mo, but we both know the truth). Dessert in my house was usually shop bought, and when I was really young one of favourites was tinned creamed rice with a big spoonful of jam.
Fast forward God knows how many years, and I taught myself how to cook. I was also lucky enough to go out into the world and try some amazing flavours. So I decided to try and experiment with some of my favourites. Coconut, ginger and lemon grass gives a new twist on this traditional dessert.
I like this chilled and served with mango or pineapple, but it’s also really good warm, and you can enjoy it with whatever fruit you prefer.
I used milk in this recipe, but you can substitute some of this with cream if want to make a really indulgent dessert. If you want to make a vegan version, swap cow’s milk for almond milk. I’ve tried both versions and they’re both delicious.
400 ml Can Coconut milk
250 Grams Pudding rice
40 Grams Sugar
500 ml Milk
1 Large stalk of lemon grass (kept whole but bruised)
1 Thumb sized piece of ginger
Cut your piece of ginger in half length ways, then smack your lemon grass with the back of a knife (or pot if you want get some frustration out). Bruising the lemongrass helps release the flavour. The ginger and lemon grass are kept big to make it easier to fish out when the rice pudding is cooked
Put all the ingredients in a pot with a lid and heat until just before the boil. Reduce the heat and simmer over a low heat stirring regularly. Each type of rice is different, so cook until the rice is soft. (mine took about 30 minutes). Different rices will absorb different amounts of liquid so if you think the mix is looking too dry add a little milk/water
When the rice is cooked you can scoop out the ginger and lemon grass. The rice pudding can be served hot or cold. I like it served with fruit
I was doing another scan around my kitchen cupboards for something to make, and decided on samosas.
I love a samosa, those delicious little Indian flavour bombs are usually deep fried, but these are baked to make them a little healthier. This recipe is vegan, but you can use spiced lamb as a filling. I’ve used potatoes and peas, but you swap out the peas for green beans or spinach.
The first couple of samosas will probably look a bit wonky until you get into the way of making them. Don’t panic these will still taste great, and if you don’t want to serve them then they will be the cook’s perk!
For the pastry
225 Grams Plain Flour
2 Tbsp Oil or ghee
1 Tsp Onion (Nigella) seeds (optional)
For the filling
3 Large potatoes (peeled and cut into small cubes)
1 Large onion (finely chopped)
2 Cloves of Garlic (finely chopped)
Thumb sized piece of ginger (grated)
2 Chillies, (finely chopped, you can add more or less depending on how much heat you like)
4 Tbsp Oil
100 Grams Peas (I use frozen, and let them thaw)
2 Tbsp Coriander (finely chopped)
1 Tsp Salt
Add the oil, onion seeds, and flour to a bowl and gradually add luke warm water until you have a dough. Knead for 5 minutes, and then wrap in cling film and rest in the fridge
Add 2 tablespoons of oil to a large frying pan, and add the shopped onion. Fry over a medium heat for 5 minutes, and then add the garlic, ginger, and chillies
Lower the heat and add the cubed potatoes, and a little water and simmer until potatoes are soft (you might need to add a little water as it cooks, but it should be a runny mix)
Add the peas, salt and coriander and check the seasoning before allowing to cool
Preheat your oven to 200 degrees, and line a baking sheet with parchment
Once the pastry has rested, divide it into 8 balls. On a lightly floured surface, roll out the ball into a thin circle. Cut the circle in half.
Pick up the half moon shape and wet the edges with a little water. Make a cone by pressing the edges together and fill the cone with potato mixture. Press the remaining edges together to seal the samosa, ending up with a triangle shape
Continue rolling out the pastry and filling the samosas until you are finished, placing the samosas on the baking sheet. Brush them with the remaining oil and bake for 20 minutes until golden and crispy
I love pork belly. If I go to a restaurant (remember those). I’m really predictable, if pork belly is on the menu that’s what I’m ordering.
If you haven’t tried it before, it’s pretty rich and can be fatty, but it’s also really tasty. I enjoy it, cooked long and slow, and then crisped up in the pan.
Pork belly lends itself particularly to Asian flavours. I like to marinade the pork, usually over night but at least for an hour.
This is really versatile, and freezes well. It’s great served with salad (if you’re following a keto or low carb diet), or sliced in sandwiches with coleslaw. Its also really good sliced and served with noodles. You can crisp it up on a barbecue instead of the pan for a delicious smokey flavour.
500 Grams Pork belly strips
2 Tbsp Soy sauce
1 Tbsp Sesame oil
2 Tsp Chinese five spice powder
1 Tsp White wine vinegar (or what ever vinegar you have, just not something really strong like malt vinegar)
1 Tbsp Sesame seeds (optional)
Cut the pork belly into 2-3cm thick strips
Add the oil, soy sauce, vinegar, and five spice powder, to an oven proof dish and mix.
Coat the pork strips with the marinade. Cover the dish and refrigerate overnight (or for an hour at least)
Preheat your oven to 160 degrees, put the covered dish in to cook for 90 minutes,
Remove from the oven. Heat a frying, and add the pork to pan.
Crisp for a few minutes on each side, and then sprinkle with sesame seeds
I never thought I would say it, but after weeks stuck at home. I was finally fed up with carbs.
The antidote was a quick and easy salad. I used tinned crab meat because it was what I had, but fresh or frozen would also work.
Like most salads, use what you have or what you like, I added nectarine because it’s what I had, but mango but would be great too. Lemon and tahini are great in dressings. I usually add garlic to this dressing mix, but left it out this time so that it wouldn’t overwhelm the delicate crab flavour. Fresh herbs like parsley or corriander would be great in this salad too.
1 Carrot (grated)
50 Grams Endame beans (frozen)
6 Radishes (sliced)
1/2 Avocado (cubed)
1 Nectarine (cubed)
145 Gran Tin of crab meat
2 Handfuls of rocket or other salad leaves.
For the dressing
Juice of 1 lemon
1 Tbsp Rapeseed oil
Salt and pepper
Add the tahini, oil, and lemon juice to a bowl. Mix well and season with sat and pepper, loosen with a little water if it’s too thick
Combine all the salad ingredients in large bowl, add the dressing and serve with crusty bread