Vietnamese Prawn Wraps with Homemade Chilli and Ginger Soy Dressing

These little tasty parcels require some attention as they are quite time consuming and fiddly...but they are so worth the hassle and will wow your guests at any occasion. You can find the clear wraps in any asian supermarket. I ventured to China Town to buy mine, where they sell a variety of sizes. 

Ingredients (serves 8)

- for the wraps

- 16 vietnamese rice paper circles (similar to the image below)

- 3 spring onions, thinly sliced length ways
- half a cucumber, thinly sliced length ways
- roughly 24 cooked king prawns, sliced in half from top to tail (the prawns go further making this starter more cost efficient)
- a packet of bean sprouts
- mint leaves
- fresh coriander 

- for the dipping sauce

- 2 tbsp soy sauce

- 1 tsp fish sauce

- 1 tsp sugar

- 1 tsp grated or finely chopped fresh ginger (with or without the skin)

- 1 red chilli, deseeded and sliced

1. Fill a large bowl with water and put it to one side. Prepare and arrange all your ingredients so that they are easily accessible (so you're not running around the kitchen like a lunatic - as I was). Make sure you have a flat plastic chopping board to hand, or a board covered with cling film to avoid the wraps sticking. 

2. Take a single sheet of rice paper and dip it in the water bowl for a few seconds. Then transfer the sheet to your plastic board being careful not to tear it in the process. Make a row in the centre with 3 of your sliced prawns (outside facing down) and then layer up a few spring onions, cucumber strips, bean sprouts, mint and coriander leaves. Carefully roll the wraps up tightly and set aside on a plate covered with cling film. 

3. Repeat this process until all the wraps are finished. If you run out of ingredients, simply cut up some more veggies. Make sure the wraps are spaced apart from each, otherwise they'll stick together. If you are preparing these ahead, stack them on a plate with cling film between each layer. 

4. For the dipping sauce, place all the ingredients into a jam jar and shake well. If you have time, leave this mixture in the fridge overnight to let the flavours infuse, and then transfer it to some suitable ramekins.

Serve the wraptastical wraps alongside the soy dressing, and decorate the plates with sesame or pomegranate seeds. 

A big thank you goes to my wonderful boyfriend who I forced to help me make these. I like to think he enjoyed it though!

Mackerel Pate with a Twist - Dairy Free

I like to think the red pepper and rocket is a big enough twist. This pate is pure goodness, packed with healthy ingredients and flavour - perfect to impress your parents and friends.

Ingredients (makes a lot - roughly 12 people as a starter)

- 3 small packaged mackerel fillets (or 2 medium ones)

- 1/4 red pepper

- 1 handful rocket

- 3 tbsp whizzed up coriander

- juice of half a lemon

- salt and pepper

1. Put all the ingredients into a food processor and blend until and smooth paste forms. 

Serve with oatcakes, bread or pumpernickel. 

http://instagram.com/p/cMweiquksN/

Coriander, Date and Almond Pesto

The thing I love about making pesto is that you can just whack everything in, whizz it up, and it's ready. No chopping or prepping necessary.

Ingredients (makes 2 ramekins)

- 4 tbsp whizzed up coriander

- 2 dates, pitted

- 1 handful of almonds

- 30g parmesan cheese, grated

- 1 clove of garlic

- 2 cherry tomatoes

- juice of half a lemon

- 5-8 tbsp olive oil

- salt and pepper

1. Thoroughly mix all the ingredients in a food processor. 

http://instagram.com/p/cMtnpiOkmm/

Homemade Fish and Vegetable Coconut Curry with Turmeric Rice - Dairy Free!

I haven't used coconut milk in a curry for a very long time, I forgot how good it was! This is a very easy recipe, and great because it's dairy free. Don't forget the mango chutney to serve.

Ingredients (serves 2)

for the curry -

- vegetable oil

- 1 onion, sliced

- 3 cloves of garlic, finely chopped or crushed

- 1/2 a courgette, sliced

- 2/3 can of coconut milk

- 4 cardamon pods, seeds removed and crushed

- 8 coriander seeds, crushed

- 1/2 tsp cinnamon

- 1 tsp turmeric

- 1 tsp coriander powder

- 1 tsp ground ginger

- 1 tsp tomato puree

- 1 tsp korma paste

- 1 tsp smooth peanut butter
- 1 tbsp fresh coriander, finely chopped

- a pinch of chilli flakes, or half a fresh chilli if you have one

- a handful of spinach

- 1 salmon fillet

- 10 frozen king prawns, thawed in warm water

- pepper

for the rice -

- vegetable oil

- 1/2 cup basmati rice

- 1/2 a small onion, sliced

- 1 tsp turmeric

- 1 tsp curry powder

- 4 whole cardamon pods

- 6 coriander seeds, crushed

- enough boiling water to cover the rice

1. Start by making the curry. Fry the onion and garlic in a little vegetable oil for a minute and then add the courgette, all the spices, tomato puree, korma paste, peanut butter and coconut milk. 

2. After 5 minutes of cooking the curry, turn the heat down to medium and begin making the rice. Keep an eye on the curry, as it might need a dash of water. 

3. In a small frying pan, fry the onion in some oil and then add all the other ingredients. Place a lid on top (do not remove it), turn the heat right down and cook for 8 minutes.

4. When the rice has been simmering for four minutes, add the salmon to the curry. The skin of the fish should peel off easily after a minute or so. Mash the salmon into the curry, then finally put in the prawns and spinach. Cook for a further few minutes, by which time the rice should be ready. 

http://instagram.com/p/Z54UE5OkgM/

Spanish Omelette with Spinach, Peas, Ham and Coriander

I bought some tinned new potatoes for the first time and wanted to try them out. They are such a useful item to have in the larder, and when they are opened, they last for a while in the fridge. It's a bonus that they are cheap and taste good!

Ingredients (serves 2)

4 eggs

1/2 contents of tinned new potatoes (8 small potatoes)

2 handfuls of peas

1/2 onion, sliced

1 handful of spinach

1 small bunch coriander, stalks and all, finely chopped

6 slices of ham, chopped

1/2 tsp paprika

a pinch of chilli flakes, or more

vegetable or sunflower oil for frying

grated cheese (optional)

1. Start by thawing the peas and spinach in hot water. 

2. Fry the onions in a small frying pan with a little vegetable oil for a minute and then add the potatoes. Continue frying for a couple of minutes. If the potatoes start to stick in the pan, add more oil.

3. Beat the eggs in a bowl and stir in the other ingredients (apart from the cheese, if using) including the thawed peas and spinach. 

4. Add another tbsp oil to the pan and pour the egg mixture over the onions and potatoes. Cook the omelette with a lid on for 10 minutes and then transfer it to the grill for another 5 minutes (without the lid). If you are using grated cheese, sprinkle this on top of the omelette before putting it under the grill. Make sure the pan is poking out of the oven if it has a plastic handle, or it will melt!

Enjoy!

Coriander, Mint and Almond Pesto

This recipe also tastes great without cheese and therefore can be vegan and dairy free.

Ingredients (fills one ramekin dish)

30g almonds

30g chopped coriander

1 clove of garlic

2g mint leaves

2 slice of chilli

12g cheddar cheese

1 tbsp lemon juice

4 tbsp olive oil

1/2 tsp sugar 

1. Start by blending the almonds and then add everything else and blend thoroughly.

A Delicious Homemade Chicken Curry with Courgette, Fennel and Coriander...or with Courgette, Spinach and Cashew Nuts

I made this paste from of all sorts of larder loving ingredients, and the good thing about curry is that you can chop and change what goes into the paste as it will always taste delicious. This is easy peasy and scrumptious.

Ingredients (serves 4)

for the curry sauce -

1 tsp groundnut oil

1/2 tsp sesame oil

2 tsp vegetable oil

2 heaped tsp mango chutney

1 tsp curry paste (I use Patak's Korma paste)

3 cloves of garlic

1 thumb sized piece of ginger, grated

2 tbsp peanut butter

2 tsp lemon juice

1 tbsp tomato puree

1 tsp cinnamon

1 tsp curry powder

1 tsp ground ginger

a few slices of chilli

a few kaffir lime leaves or curry leaves

10 whole coriander seeds

seeds from 2 cardamon pods

1 tsp coriander powder

1 tsp turmeric

1 handful of fresh coriander, stalks included

salt and pepper

200g yoghurt

300ml chicken/vegetable stock (make 600g as you will need it for the rice)

for the rest of the curry -

4 chicken thighs, bones and skin removed, chopped - or - 4 chicken breasts, chopped

1 red onion, sliced

1 courgette, chopped

half a fennel bulb, sliced (optional)

for the rice - 

1 cup basmati rice

1 red onion, sliced

half a chilli, to taste

3 tsp turmeric

3 tsp curry powder

6 whole cardamon pods

10 whole coriander seeds

2 cm piece of ginger, grated

enough chicken or vegetable stock to just about cover the rice (roughly 200-300g)

1. Place all the ingredients for the curry paste/sauce, except the yoghurt and stock, in a mixing bowl and grind up using a hand blender or food processor. Once it resembles a smooth paste, mix in the yoghurt to form a yellow sauce and add the cut up chicken. You can either marinade the chicken in the sauce for a while in the fridge, or cook it straight away.

2. Fry the onions in a little vegetable oil, then add the saucy chicken. Gradually add the stock so that the mixture doesn't stick and stays juicy. Cook the chicken for about 8 minutes before adding the chopped courgette and fennel. 

3. Now start making the rice. Add the onion, chilli and ginger to a frying pan with a little vegetable oil and fry for a minute or so. Then add all the remaining ingredients for the rice. Cover the pan with a lid, bring to the boil and then turn the heat down to very low. The rice should take roughly 10-12 minutes, by which time the chicken curry should be cooked. 

Sweet Potato Risotto with Fennel and Lemon - Vegan and Dairy Free

Ingredients (serves 4)

280g risotto/arborio rice

1 red onion, sliced

1 large clove of garlic, crushed

1 cm piece of ginger, grated

a few slices of chilli, or more

1 tbsp white or rose wine

1 litre chicken stock

8oz sweet potato, peeled and chopped

half a fennel bulb, sliced

3 sticks of celery, chopped

1/3 courgette, chopped

a small bunch of coriander, leaves and stalks, finely chopped

3 tsp lemon juice

salt and pepper

1. Start by boiling the sweet potato while you prepare all the vegetables.

2. Fry the onion, garlic, ginger and chilli in a little vegetable oil for a few minutes, and then add the risotto rice. Pour in the wine and then the stock gradually, stirring frequently. 

3. Continuously stir in the stock and cook the rice for 10 minutes, by which time the sweet potato should be done. Drain the sweet potato and mash well, then add it to the risotto. Cook for another minute and then put in the rest of the vegetables. 

4. Cook the risotto for a further 5-6 minutes, until the rice and vegetables are ready, then finally add the coriander and lemon juice. Stir and serve.