Showing posts with label fresh ginger. Show all posts
Showing posts with label fresh ginger. Show all posts

Friday, May 25, 2012

Thai Red Curried Sweet Potato Soup

Thai Red  Curried Sweet Potato Soup
with fresh Ginger, Turmeric, Lemon grass & Coriander

Thai food in my opinion is all about the use of fresh herbs... my favourite thing to use when even they are available... this is a favourite of my soup recipes. 
This soup is unusually "baked" although it can be simmered on a stove top... I would love your feedback as to whether you think it makes a difference to the final taste. ???

  • In an  oven proof saucepan firstly soften on the stove top in a little olive oil a diced sweet red onion, a tablespoon of Thai Red Curry paste, a couple of teaspoons of fresh lemon grass and the stems of a plant of coriander which you have crushed in a mortar and pestle, heaps of freshly grated ginger, about 2 teaspoons and the same of fresh grated turmeric... (These are both so good for you with regard to digestive, anti-inflammatory and antioxidant benefits... google them and add them to your diet today... you won't look back)
  • Add to this a kilo or two (depends how many your serving) of diced sweet potato and stir to coat for a couple of minutes.
  • Now add 2 tablespoons of fish sauce and a can of coconut cream and finally enough vegetable stock to just cover the potato... cover and place into the oven and bake slowly until the sweet potato is cooked. 
Serve this soup topped with coriander yoghurt... 
(exactly as it sounds coriander and natural yoghurt blended together in your whiz machine), more fresh coriander and cracked black pepper.
More recipes for soup to come through winter.

Friday, April 13, 2012

Sweet Potato and Avocado Salad - Pan fried Snapper

Sweet Potato and Avocado Salad
I love the creaminess of this salad as an accompaniment to fish, however you could put it with anything.
Prepare the salad in advance so that the meal is ready to serve as soon as the fish is cooked.
  • Dice some Feta cheese and cover this with a vegetable oil and pop in a tablespoon of fennel seeds and 1/2 tablespoon of whole black peppercorns... if you do this the day before this infused oil can be used in your dressing, a truly stunning flavour... I love it and always have infused feta in my fridge on hand... trust me you will wonder how you ever survived without these little seeds in your life before.
  • Dice your sweet potato and coat in a little olive oil and bake in a 180 oven until just cooked, then cool.
  • Chunky dice a couple of avocado and toss them in a little lime/lemon juice.
  • Wash and dry some mixed salad leaves and a large handful of coriander leaves.
  • Dressing: Whisk together 1 egg yolk, 2/3 tablespoons of finely chopped fresh ginger, 2 tablespoons of white vinegar, 1 tablespoon of a seed mustard and 1 tablespoon of brown sugar ... add to this while whisking about 125 grams of an infused oil of some kind such as avocado oil or try making your own as suggested above... 
  • Layer some mixed salad leaves on a platter top with cooled sweet potato, feta, avocado and coriander leaves. Drizzle with dressing and continue to layer.
Pan Fried Snapper
This is my favourite way to prepare fish... everyone in the family will enjoy this especially the kids... not batter so much better for you... shhh! don't tell them it's good for them and they will eat it. 
Quality white fish is essential preferably fresh and not having already been frozen... this is a quick, shallow fry method for cooking fish and in my opinion is best when eaten immediately cooked and straight from the pan.
  • Pat dry your fish with paper towel and season both sides with salt and pepper.
  • Lightly coat in cornflour and then in a lightly beaten egg... one of my dad's favourite ways... gives a really light batter look which pan fries to a wonderful golden colour... it's that simple so don't be tempted to complicate the process.
  • A minute or two of cooking on either side until "just" cooked through... always remember that the cooking process continues during the resting time between pan and plate.