Wednesday, 5 February 2014

Spicy Squid green salad

This is such a flavoursome dish, so fresh and spicy. I'm no calorie counter but I can't imagine there'd be many in this :)

Serves 2

2 kaffir lime leaves, stalks removed and finely sliced
1 spring onion, finely chopped 
Handful of coriander leaves
1tsp lemongrass
6 fresh cherry tomatoes
1/4 cucumber, cut into sticks
Handful pomegranate seeds
3 squid tubes, pineapple cut 
Couple of handfuls of mesculin

1 tbsp cater sugar
Juice of a lemon
1/2 tsp minced chilli
2 tbsp tamarind water
2 tbsp fish sauce
1 tsp grated ginger

Mix dressing ingredients in a bowl. Boil the squid for 30 seconds then drain and add to the dressing. Toss. Meanwhile arrange the rest of the salad ingredients on a platter and then spoon the squid and dressing over the salad greens.

Sunday, 2 February 2014

Guacamole and corn chips

There's so many variations on guacamole out there, and to be honest I make it differently each time depending on what ingredients I have on hand. My cherry tomato plants are all go with 10 or so red ripe tomatoes each I've incorporated those into this recipe. I love using fresh ingredients from my own garden!!!

Blending the ingredients gives it quite a creamy texture, I think I prefer a guac mashed with a fork. Give this a go and see what you think...

Flesh of 2 avocados
5 cherry tomatoes
1/4 red chilli, deseeded
Handful coriander leaves and stalks
1/4 spring onion
1/2 garlic clove
Juice of half a lemon

Blend for a few seconds until completely combined. Serve with corn chips, carrot sticks, pita crisps or celery sticks

Fresh linguine with prawns and kale

I'm really enjoying this fresh linguine from my local gourmet food market, so much better than the dried packet stuff. There are so many possibilities with pasta, this recipe used what I had on hand at home. Delicious!

300gms raw prawns, fresh or frozen...thaw first if frozen
150gms fresh linguine
small bunch green curly kale, chopped into strips
juice and rind of a lemon
1 clove garlic, sliced
1 small fresh red chilli, seeds removed and sliced
olive oil

Serves 2

Cook pasta according to instructions, should only need 3-5 minutes if it's fresh

Heat a glug of good quality olive oil in a wok or large saucepan, and add garlic. Fry for a minute or so and add kale and a splash of water. Stir for a couple of minutes and add chilli and lemon rind. Once the kale has nearly wilted, add prawns and toss until they have turned pink. Add the cooked and rained pasta to the wok and toss with the juice of a lemon and another couple of glugs of olive oil. Serve with some chopped fresh chilli on top