Thai Green Curry

My Authentic Thai Green Chicken Curry

Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.

Thai Green Curry
Thai Green Chicken Curry

You can buy perfectly good prepared Thai green curry paste but I think homemade has the edge. Making the dish with homemade Thai green curry paste results in a fresher flavour and a brighter coloured sauce. For my recipe for Thai green curry paste follow this link. Even making the paste this dish is ideal for a quick evening supper and can be on the table in thirty minutes. I use Thai fish sauce to season the dish if you like your curries really hot you can add an extra small finely-sliced green chilli.

This dish is ideal for a quick evening supper and can be on the table in thirty minutes.

Roasted Vegetable Curry

Roasted Vegetable Curry – National Curry Week

It is time for you to open the cupboard and find that half used tin of Madras curry powder. It is National Curry Week . I want to start with an easy recipe, nutritious, and full of flavour, a Roasted Vegetable Curry. As an added bonus for everyone, this is my first vegan recipe. I can totally guarantee it is so tasty, great for everyone to eat and enjoy. Roast Vegetable Curry is a comforting supper dish you can serve just as it is. Or serve it as a side as part of a larger group meal. Why not try it with my Butter Chicken, rice, poppadums, and pickles.

Every one Loves Curry

Curries are now a staple part of English cooking. Chicken Tikka Masala is now the most popular takeaway dish in the UK. Our tastes have definitely changed from the days of early Indian influenced dishes such as kedgeree. This recipe was bought home from India by colonial civil servants. We now eat curry dishes from around the world. Curry recipes from turmeric and ginger spiced Malay to the fantastically popular Thai green variety. Finally please remember curry does not need to be fiery hot. The key is developing layers of flavour through using different spices and aromatics.

Roasted Vegetable Curry
Roasted Vegetable Curry

Spices

My recipe uses chilli, ginger, garlic and curry powder as the key flavours. If you are a little more confident you can substitute ground cumin, coriander, turmeric and mustard powder for the curry powder.

Believe it or not, curry powder was not invented in India. The most common theory is that it was invented by Chinese cooks to emulate the recipes the British had grown used to. The most used spice mixes in India are Garam Masala.

Any spice mix and ground spice you may have has a limited shelf life. Spices are best stored in an air-tight container in a cool environment away from direct sunlight. Over time the intense flavours will be lost and the taste can become stale in time.

I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.

Six Sensational Seasonal Soup Recipes


Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for crumbles and pies. Savoy cabbages, the first Brussel sprouts and the first proper parsnips, which always seem sweeter after the first proper frost can be readily found in your green grocers. But the start of Autumn really heralds the arrival of pumpkins and squashes ready for Halloween. They are fantastic roasted with spices, pureed with lots of butter and make amazing soup one of my favourite Autumn dishes.

I love soups they are so varied, and such a tasty option and most recipes are quick and simple to make. If you are able to omit lots of cream and butter ( in my case that’s rather difficult ) soup can be extremely healthy. You can try substituting low fat crème fraiche for cream and olive oil for butter. I often find the best soups are made with what is easily available, a handful of vegetables, a tin of beans or some dried pulses and plenty of herbs. I always have celery, carrots and onions in the bottom of my fridge, a mix called mirepoix, which goes back to my earliest training. Mirepoix is a classic base for soups, stocks and sauces adding a depth of flavour.

Why not try some of these?

So to get your creative juices flowing here are some links to some of my favourite soups I have posted on the blog. There is my first ever recipe and still a firm favourite in lots of restaurants a rich, creamy seafood chowder with lots of Jersey mussels and smoked haddock for extra flavour. Another firm favourite with the customers in one of our busiest pubs is my take on classic French onion topped with delicious melted cheese, after all Jersey is only a few miles from the French coast. My version of possibly everyone’s favourite soup, roasted red pepper and tomato, is perfect for sipping out of a mug on a chilly Bonfire’s night. The great thing about soup is really doesn’t have to complicated just a few ingredients from your cupboard and your fridge like a tasty carrot and coriander.

A little History of Soup

Soup is not just great for lunch or supper it can be served as a starter for an elegant dinner party and I have the perfect recipe a cauliflower veloute, and you can find out all about how chef’s make and use veloutes in traditional kitchens. Finally if you like your soup with a bit more kick how about a Spanish recipe full of Chorizo sausage or the spicy Seafood Tom Yam. Whatever you like I hope you will find some inspiration and get cooking. Enjoy.

Here are some links to some of my delicious Soup Recipes.

Patatas Riojanas – Spanish Chorizo and Potato Soup

“Patatas Riojanas, is a very simple rustic soup or stew from La Rioja. La Rioja is a small region in the north of Spain, most famous for its high-quality wines, and it has some lovely indigenous dishes. No one is sure about the origins of Patatas Riojanas, but it would not have existed until at least the 19th century and the introduction of potatoes into Spain during the Napoleonic Wars.”

French Onion Soup
Classic French Onion Soup

My Classic French Onion Soup

“French Onion Soup probably had its origins in Roman cooking but became prominent amongst eighteenth-century French peasants, for which onions were one of the staple dietary components. The addition or use of stock to French Onion Soup came later, as did the cheese croute ( a kind of crispy cheese on toast ).”

 

Cauliflower Veloute
Creamy Cauliflower Veloute

Cauliflower Veloute with Cauliflower Pakora and Curry Oil

“If you want something a little more elegant this recipe is a sophisticated soup ideal for a dinner party and perhaps as the starter for your Christmas Dinner. This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.”

 

 

Tom yum Soup
Spicy Seafood Tom yam Soup

Spicy Seafood Tam yam Soup

“I like spicy food, not hair-raising hot curries and the like, but I enjoy a nice kick and I love the layers of different flavours you can build. One of my favourite chilli-based dishes is Tom yam, a hot and sour Thai soup flavoured with fragrant spices and aromatics; a good chicken stock flavoured with lemongrass, kaffir lime leaves, and galangal, which is now popular around the world.”

 

Classic Seafood Chowder

Classic Seafood Chowder with Smoked Haddock and Jersey Mussels

“As there is no single definitive recipe my chowder recipe is a purely personal and uses some of my favourite and best produce available to anyone cooking in Jersey alongside a couple of unorthodox ingredients. If you are not so fortunate as myself living with wonderful seafood almost washing up on my doorstep, quality natural smoked haddock, freshly cooked prawns and some plump tasty mussels from a reputable fishmonger will make an excellent chowder.”

Tasty Roasted Red Pepper Soup
Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

“This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks. Passed through a sieve it can be dressed up as a lovely lunchtime treat or simple supper dish. So, for the perfect fifth of November feast make sure you have some crisp-skinned jacket potatoes freshly baked in the oven, a plate full of toffee apples for the children and a big, big pan of this delicious soup.”

Crispy Chinese style Sesame Chicken Bites

The Best ever Crispy Sesame Chicken Bites – A recipe for Teatime Happiness

My girls adore McDonalds and try as I might with other restaurants it is their favourite teatime treat. So I recently got to thinking if I cannot beat them then at least I can endeavour to make my own. I now serve chicken nuggets made from pieces of fresh chicken breast coated in seasoned cornmeal and these delicious Chinese style sesame chicken bites. They sit somewhere between being acceptable to the two little ones ( basically any recipe with ketchup is a winner ) and yet tasty enough for the grownups. Now I know it is hardly the healthiest of meals, but it is wholesome and homemade and makes for happier family teatimes.

Crispy Chinese style Sesame Chicken Bites
Crispy Chinese style Sesame Chicken Bites

If you want to make this with a little more bite you can add a small chopped red chilli and some freshly grated ginger root to the sauce at the start of cooking. The principle flavours are some of my favourite in cooking including garlic, Chinese five spice and smoked paprika.

If you like this recipe why not try my Spicy Sesame Chicken Wings.

Crispy fried chicken pieces in a Chinese style sweet and sour sesame sauce.

Diver caught Scallops with Lentils and Bacon – Seafood Week 2018

Seafood week

Now I have already posted how much I adore cooking and eating great seafood. You have to excuse me but come on everyone I live on an island. In Jersey we are graced with some of the most amazing seafood you will eat. Now you may positively love lobster or crave freshly picked crab, but my favourite ( astute readers may have guessed already ) is the succulent scallop. So here is my recipe for Diver caught Scallops with Lentils and Bacon. If you visit Jersey you can also choose mackerel in season, skate, and plaice. If you like shellfish then mussels and oysters are grown in the clear waters around the island. In short, an abundance of fish and shellfish.

Scallop
Scallop on the Shell

Protecting the Marine Environment.

Before I get to the recipe the only scallops you should consider eating are diver caught. Cheaper commercially dredged scallops can cause considerable damage to the seabed. Here is a link about sourcing sustainable fish and seafood. The Marine Stewardship Council helps conserve fishing stocks for the future.

Whenever I cook scallops I always think of the actress Uma Thurman stepping out of a gigantic scallop shell. In one of her earliest roles as Venus in the madcap film The Adventures of Baron Munchausen, it is a striking piece of cinematography. The whole scene is beautiful and I like to think that this is a beautiful dish. I’m not the most refined and elegant cook but this is really a simple but stunning recipe. It pairs the sweet scallops and tomatoes with a hint of smoke and saltiness from the bacon. 

Scallops and Lentils

The Wine ChoiceThere are an awful lot of flavours and textures in this dish, so we need a wine that has similar attributes. The strongest flavour on the plate is going to be the bacon but if we choose a red to match solely to that we lose the delicacy and subtle sweetness of the scallops. Likewise, if we match a delicate white purely for the scallops we risk the wine being overpowered by the savoury bacon and sweet tomato flavours. A Sancerre Rosé, made from the Pinot Noir grape, dry with aromas of strawberries and gooseberries covers all the bases.

Scallops with Lentils and Bacon is ideal as a fantastically tasty starter or suitably scintillating summery lunch or supper served with crusty French bread.

Smoked Haddock Kedgeree – A Great British Classic Recipe for British Food Fortnight

Love British Food logo

As a country we are lucky to have so many culinary influences, down I guess in no small part to having been a trading and seafaring nation with ships and merchants travelling across the globe and openly accepting many different peoples and cultures into our own. Today in any major town and city you can eat authentically cooked food from around the world in fine dining restaurants, family-owned corner cafes and from street vendors and pop-ups. Now one of the most influential of all these cuisines would be Indian and spices, curries, and chutneys now play a major part in our cooking and dining habits from the mildest Butter Chicken to the hottest Phall, an Anglo-India mix of tomatoes, ginger and Scotch Bonnet peppers. Supermarket shelves are full of pastes, sauces, pickles and poppadums and fridges full of every type of curry imaginable, and you are never far from an Indian* restaurant.

There is an Indian influence to kedgeree, but it is a particularly British interpretation. Kedgeree is thought to have originated with the British colonial servants returning to Britain after working in India. It was traditionally served at breakfast and is still popular in grand hotels and gentlemen’s clubs. The classic kedgeree is made from curried rice with flaked fish and perhaps some sultanas and quartered hard-boiled eggs. I like to serve my kedgeree with soft boiled eggs, a sprinkling of flaked almonds, maybe you could throw in a few prawns ( entirely my own corruption ) and a jug of fruity curry sauce and yes, I do eat it for breakfast and for lunch too as it makes for a wonderful brunch.

*Often of Bangladeshi origin

Smoked Haddock Kedgeree with soft boiled egg

Smoked Haddock Kedgeree

For the kedgeree

400 gr naturally Smoked Haddock Fillet

300 gr easy-cook long grain Rice, rinsed under running water

600 ml quality Fish Stock

Approximately 300 ml full-fat Milk

4 large free-range Eggs, at room temperature

3 medium Onions, peeled

A small handful of frozen Garden Peas, defrosted

A small handful of flaked Almonds

A small handful of Parsley, washed and finely chopped

A small handful of Coriander, washed and finely chopped

4 tablespoons of Butter

2 tablespoons Vegetable Oil

1 tablespoon Medium Curry Powder

1 teaspoon ground Coriander

1 teaspoon ground Turmeric

1 Clove of Garlic, peeled and very finely crushed

2 Bay Leaves

2 Cloves

Sea Salt and freshly ground White Pepper

For the Fruity curry sauce

1 small Onion, peeled and very finely chopped

1 small tin of Pineapple Rings, drained and roughly chopped

1 large Cooking Apple, peeled and diced

1 small handful of Sultanas

100 ml quality Chicken stock ( or vegetable stock )

100 ml Coconut Milk

2 tablespoons Mango Chutney

2 tablespoon medium Curry Powder

Zest and freshly squeezed juice of a Lime

A pinch of Chilli flakes

Sea Salt and freshly ground White Pepper

First to prepare the curried rice finely chop two of the onions and heat half of the oil and two tablespoons of the butter in a medium-sized heavy-bottomed pan, add the onions then over a moderate heat cook for twenty to thirty minutes until soft. Add the garlic and spices and half a teaspoon of salt and continue to cook, stirring continuously for a couple of minutes. Add the rice and stock and bring up to a gentle boil. Cover the pan and simmer for ten minutes. Remove from the heat and without removing the lid leave to finish cooking for a further fifteen minutes.

While the rice is steaming in the pan, place the smoked haddock into a small heavy-bottomed pan and cover with milk. Halve the remaining onion and stick the bay leaves to the onions halves with the cloves to make a cloute. Add these to the pan containing the smoked haddock. Place on a low heat and bring up to the lowest possible simmer and poach for ten minutes. Remove the fish from the milk and allow to cool. The milk can be reserved to make chowder. When the fish is cool flake into thumbnail sized pieces and put to one side.

Place a pan of water on to boil and once simmering add the eggs placing them in with a spoon. Start your timer and simmer for six minutes. Remove from the heat and immediately plunge the eggs into iced cold water. When cool you can peel the eggs and set to one side. To serve the kedgeree add the remaining oil and butter to a sauté pan and over a medium heat cook the peas for two minutes then add the fish, rice and flaked almonds. Stirring constantly fry the mix until it is thoroughly warmed through, then season and stir in the chopped parsley and coriander. Cut the boiled eggs in half and serve them on top of the plated rice with some crispy fried shallots and a jug of sweet curry sauce.

For the sweet curry sauce, melt half the butter in a medium-sized heavy-bottom saucepan and add the onion, pineapple, and apple. Sauté carefully for ten minutes to start to soften the onion. Add the curry powder, chilli flakes, sultanas, coconut milk, and stock and bring to the boil and gently simmer for twenty minutes. Remove from the heat and stir in the mango chutney and allow to cool for a few minutes. Then puree in a food processor and pass through a sieve to form a smooth glossy sauce. Return to a pan and add the lime zest and juice, season and gently reheat stirring frequently. Because of the high sugar content, the sauce will easily catch and burn so heat very gently.

Allergens in this recipe are;

  Flour  Raw Fish Milk  Crab

Please see the Allergens Page