Monthly Archives: October 2016

“Old Dowerhouse” chutney

Old Dowerhouse chutney

This “Old Dowerhouse” chutney recipe is taken from Delia Smith’s Complete Cookery Course. Ingredients 1.5 lbs (700g) plums, pref Victorias 8oz (225g) green or red tomatoes 8oz (225g) onions 1.5 lbs (700g) cooking apples weighed after coring and quartering, about 2lb (900g) to start with 1lb (450g) stoned raisins 4oz (110g) ginger preserved in syrup… Read more: “Old Dowerhouse” chutney



Thai fish stew

Thai fish stew

I’m not sure how genuinely “Thai” this Thai fish stew is but it doesn’t really matter as it’s awesome. Ingredients 2 limes 300-350 g jasmine or basmati rice 1-2 tbsps sesame oil 1 x 400 ml tin of light coconut milk 250 ml organic chicken stock 1 tsp dried bird’s eye chilli flakes 400 g… Read more: Thai fish stew



Penang acar (Malaysian relish)

Penang acar

Penang acar is a Malaysian vegetable relish that’s best used as a condiment for rice, seafood, chicken or tofu. It will keep in the fridge for up to two weeks. (Serves 8) Ingredients 1 large cucumber (about 450g) Salt 240ml white-wine vinegar 2 large carrots (200g gross weight), peeled and cut into 1cm x 4cm strips… Read more: Penang acar (Malaysian relish)



Hainanese chicken rice

Hainanese chicken rice

(Serves 4) Ingredients 100g ginger, peeled and thinly sliced (net weight), plus an extra 15g, finely chopped, for the rice 100g spring onion, sliced into 2cm pieces, plus 1 more whole spring onion for garnish 1 free-range chicken weighing about 1.5kg 1 large cucumber, peeled 75ml dark soy sauce 25ml light soy sauce 1 tbsp toasted sesame… Read more: Hainanese chicken rice



Singapore noodles

Singapore noodles

(Serves 2) Ingredients 125g rice vermicelli Half a red pepper, sliced 2 ½ tsp curry powder 3 tbsp soy sauce 2 tbsp rice wine or dry sherry Pinch of sugar 2 garlic cloves, crushed 1 tbsp peeled and grated ginger root 1 green bird’s eye chilli, finely chopped 2 spring onions, sliced on the diagonal… Read more: Singapore noodles



Oyakodon

Oyakodon

(serves 1) Oyakodon (親子丼), means “parent-and-child rice bowl”. Weird. For the dashi stock: you can make your own or buy some. For the mitsuba parsley: this seems quite difficult to get hold of in the UK. You can buy some seeds and grow or your own, or try out your local Asian shop. If you can’t get hold… Read more: Oyakodon