Salt & Pepper Chilli Prawns

After weeks of North American food tantalizing our taste buds, it was time to bring some Asian zing to our table.  As a longtime fan of Chinese style S&P Squid, I decided to road test using prawns in the same recipe.  

The result… salty, spicy and oh-so-nicey!

Salt & Pepper Chilli Prawns

(serves two lovers or friends)

2 tbsp of cornstarch

1 tsp of granulated sugar

Pinch of Chinese five-spice powder

1 tsp Maldon sea salt flakes

1 tsp ground black pepper

5 large cloves of garlic, finely diced

1 serrano chilli, thinly sliced into rounds

4 large green onions finely sliced

24 lg prawns, peeled and de-veined

3½ tbsp of peanut or canola oil

1 small lime, cut into 4 wedges

Firstly, in a large bowl, mix your cornstarch, sugar, five-spice powder, salt, and pepper.

Then, in a small bowl, mix the garlic, chilli, and green onions; set aside.

Pat the prawns dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.

In a heavy-duty fry pan, heat 1½ tbsp of oil over med-high heat until very hot. Add half of your prawns in a single layer. Cook without disturbing until deep golden and spotty brown on one side, for about 2 minutes. Using tongs, quickly flip each prawn and continue to cook until the second sides are a spotty golden brown too, for about 1 minute longer. (Note: prawns may not be cooked through at this point.) Transfer the prawns to your paper towel sheet. Add another 1 tbsp of the oil to the fry pan and repeat with the remaining prawns, again transferring them to the sheet when done.

Reduce the heat to medium and add the remaining 1 tbsp of oil to your pan. Add the garlic mixture and cook, stirring constantly, until the chili and green onions are softened and the garlic is golden & toasted (about 1 minute). Return the prawns to the pan and stir to combine.

Serve immediately, with the lime wedges, steamed jasmine rice and oyster sauce drizzled steamed greens. 

ENJOY!

| SIMPLE | DELICIOUS | NO-FUSS |

Try it and let me know what you think!

Daisy Angela xo

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What a TART?!

Now that it finally feels like SPRING in the Northern hemisphere, I think we're all applauding the long-awaited sunshine!  With our smiles beaming just like the sun, we can finally enjoy al fresco afternoon teas on our patios, balconies & gardens.  

This recipe is an ideal example of an elegant, classic pastry.  Personally, I think a glass of bubbles would be the perfect accompaniment to this apple-adorned treat, but feel free to use your favourite china and enjoy a cup of tea… pinkies out of course!  

Caramelized Apple Tarts

(serves 4 - 8 depending on your generosity)

6 Gala or Pink Lady apples

½ cup of water

½ cup of sugar

½ vanilla bean, split lengthwise

1 pack of frozen puff pastry sheets, thawed

Flour for dusting

1½ tbsp unsalted butter, melted

Serve with vanilla bean ice cream or

thick & rich clotted cream 

Firstly, move your oven racks to the upper & lower thirds of your oven and preheat to 200C/400F.  Then line 2 large baking sheets/trays with parchment paper.  

Next, peel your apples, reserving their skins.  Stir together, water & 6 tbsp of sugar in a 1-quart heavy saucepan, then scrape the seeds from the vanilla bean and throw in the pod.  

Add the reserved apple skins and bring to boil, stirring until the sugar has dissolved.  Remove from the heat and let stand for 10 mins before pouring through a medium-mesh sieve, into a bowl.  Press hard against the skins to ensure all the syrup is released,   then discard the apple peels.

With a lightly floured rolling pin & surface, roll out one of the thawed pastry sheets into in a 10-inch square, then cut in half and transfer to one of your baking sheets.  Repeat this process with your 2nd piece of pastry and transfer to your 2nd baking sheet.

Halve your apples lengthwise, core with a melon-baller or small spoon, then cut crosswise into very thin slices (⅛ inch thick or less), keeping the apple halves intact.  Fan the slices slightly whilst maintaining their domed 'apple' shape, then arrange 3 halves in a row on each piece of pastry, leaving an ⅔  inch border on all sides.

Brush these borders lightly with your apple syrup and fold over about ⅓ inch, so the borders touch the edges of the apples.  Crimp the borders with a fork, then lightly brush these and the apple slices, with your syrup.  Next, thoroughly brush the apples with melted butter and sprinkle evenly with remaining 2 tbsp of sugar.

Bake your tarts in the upper & lower thirds of your oven for 20 minutes, then switch the position of the sheets and reduce the oven temperature to 190C/375F.  Bake tarts until edges are golden, for an additional 15 to 20 mins.  
**Rotate tarts 180 degrees if pastry edges are not browning evenly.  

While tarts bake, boil remaining syrup over a moderate heat for 30 seconds to 1 min, until it is reduced to ¼ cup.  Once removed from the oven, allow tarts to stand for 5 mins before brushing the warm apples with the remaining syrup.  

Slice each tart into portions, whether dainty or gluttonous, and serve with quenelles of clotted cream or ice cream for a touch of sophistication.  Finally, try to maintain your ladylike disposition while you devour these tantalizing treats...

ENJOY!

| SIMPLE | DELICIOUS | NO-FUSS |

Try it and let me know what you think!

Daisy Angela x

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SPRING HAS SPRUNG… apparently

While March 20th marks the Spring Equinox in the Northern Hemisphere, you'd be forgiven for shaking your head in disbelief.  However, regardless of the snow flakes & winter chills that insist on grate-crashing Spring, we can get just a little excited that warmer weather should be with us soon. 

And what would Spring be without its dazzling display of flowers?!  Soon gorgeous BLooMS & BloSSoMS will be adorning vases & vessels, grown in gardens and used as ingredients & garnishes in the kitchen.

  

Have you ever considered adding edible flowers to your dish?

This beautiful salad by Italian chef Andrea Aprea is simply too pretty for words and is guaranteed to WOW your guests this Spring.  The recipe is simple in essence, yet slightly laborious for a salad http://www.finedininglovers.com/recipes/main-course/salad-recipes-andrea-aprea/ .  But that said, the presentation power of this dish is beyond impressive, so why not give it a try and add some fine dining flair to your repertoire!  **Or, just visit Andrea's restaurant in Milan for a Spring vacation… 

Now I'll forgive you if the above seems a little too ambitious, but I do encourage you to have a browse through this list of edible flowers, many of which you may have in your garden already.  

So why not consider celebrating Spring in a new way this year by flirting with flowers in the kitchen?  I for one am all for it, so stay tuned for some posies on my plates.  

Daisy Angela x

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Teriyaki Glazed Baked Chicken

Who can resist the sweet, sticky deliciousness known as Teriyaki Chicken?  No sumo or samurai I know! ** Totally a figure of speech?!
Nonetheless, you'll have licked-clean plates if you serve this for dinner with some spiced'up asian greens & a traditional green onion garnish.  Not only that, but your kitchen will smell heavenly for the rest of the night…. 
Oooh, I'm salivating as a type!  
    

Teriyaki Glazed Baked Chicken   

(for 2 lovers of friends)

1tbsp cornstarch

1tbsp cold water

½ cup white sugar

½ cup soy sauce

¼ cup cider vinegar

1 clove of garlic, minced

½ tsp ground ginger

¼ tsp ground black pepper

4 skinless, boneless chicken thighs

sesame seeds

4 green onions

baby bok choy

sesame oil

chilli flakes

steamed jasmine rice

In a small saucepan,over low heat, combine: cornstarch, cold water, soy sauce, vinegar, garlic, ginger & ground black pepper.  Allow to simmer, stirring frequently, until sauce thickens and begins to bubble.

Preheat oven to 220C/425F.

Place chicken pieces in a lightly greased baking dish and start basting!  Turn your pieces over and then baste again. 

Bake in your preheated oven for 30 mins.  Après ça, turn pieces over, and bake for another 30 mins, until chicken is cooked/no longer pink and the juices run clear.  And don't forget to baste with your marinade, every 10 mins during cooking…

During the final 30 min bake-off, prepare your rice, finely shred your green onions and steam your baby bok choy in the very last few minutes.  When plating up, lay your greens upon your rice, drizzle with the tiniest amount of sesame oil & sprinkle with chilli flakes.  Add your gorgeously glazed Teriyaki thighs, basting with any left over pan juices, shimmie-shake over some sesame seeds and garnish with your green onions.  You'll love this meal, I promise!

Friendly Advice… soak your baking tray while it's still warm, you'll thank me later.

ENJOY!

| SIMPLE | DELICIOUS | NO-FUSS |

Try it and let me know what you think!

Daisy Angela x

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Luscious Lemon & Dill Lamb

When the temperature dips, we crave a little comfort food to warm us through, so I was intrigued by the simplicity of flavours in this stew, which I found makes for an incredibly flavoursome yet simple dish!  You’ll probably have most of the ingredients at home already so it’s a delicious yet cost-effective meal (which means more $$$ left over for wine) and will be on your table in just over an hour.  Now I prefer to buy lamb leg steaks and dice them myself so I can include the lovely marrowy bone in the stew for added flavour, but you CAN just buy pre-diced lamb.  

This is one moreish, lick-the-bowl-clean kinda meal though, so you’ll need incredible self control if you’re making this for a love-in date meal!

Luscious Lemon & Dill Lamb ( for 2 lovers or friends )

350g pre-diced lamb or lamb leg steak

2 tsp plain flour

Seasoning

1 tbsp olive oil

4 glugs Worcestershire sauce 

1 red onion chopped in strips

300ml hot chicken/veg stock

3 tbsp chopped fresh dill

1 bay leaf

300g fingerling potatoes, 

thickly sliced w/ skin on

2 handfuls of fresh green beans

zest & juice of ½ lemon

4 tbsp of crème fraîche

Herbed Croutons

¼ of a left-over, unsliced bread loaf 

OR ⅓ of a baguette

drizzle of olive oil

good sprinkling of italian dried herbs

crumbled sea salt flakes 

(I LOVE Maldon Sea Salt - The Only Way Is Essex ha!)

Preheat your oven to 200C/400F for your croutons.  Start by dicing your lamb leg steak, or readying your flour mix.  Add a good dash of seasoning and your flour into a bowl and toss your diced meat through in batches, ensuring each cube is nicely covered.  Meanwhile, heat the oil in a heavy-based pan, add the onions and sautée for 5mins until softened (the red onions will add a subtle sweetness).  Then add the lamb and stir well until sealed and slightly golden, then add your glugs of Worcestershire.

Stir in all your stock, 2 tbsps of fresh dill, your bay leaf & potatoes and bring to the boil, before allowing to simmer on a low heat for 30mins - you are now entitled to some vino! Next, add the juice of half your lemon and return to simmer for another 20mins.  After this, add your green beans (which have been topped’n’tailed) and your stew will be ready in 10mins.  

** Tip - I prep the croutons during the 20min ‘lemon juice’ simmer and pop them in the oven just after I’ve added the beans to the stew.  This will mean you’re bang on time when it comes to plating up.  

To make your Herbed Croutons, either cut your bread loaf until 7cm/3” cubes or prepare your baguette in 3cm/1” diagonal slices, then add to a baking tray.  Drizzle with olive oil and give the tray a good shake to coat the bread.  Now, add a liberal sprinkling of italian herbs to your croutons and some lovely salt flakes.  Bake for 5-7mins until golden brown and smelling delish!  

You’re now ready to plate up, so pick your prettiest of bowls or dishes and ladle your stew in.  Spoon 2 tbsps of crème fraîche to each bowl and top with a scattering of lemon zest & dill.

ENJOY!

| SIMPLE | DELICIOUS | NO-FUSS | 

Try it and let me know what you think!  

Daisy Angela x

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Lemon Crème Fraîche drizzled Buttermilk Pancakes

Now I must admit, AGAIN this is a cheaters recipe and uses Buttermilk pancake mix in lieu of making it from scratch… I use Bob’s Red Mill Organic Buttermilk Mix...

Thing is, I actually created this recipe last Sunday, when a burst of inspiration hit me.  I pulled together some pantry & fridge staples and VOILA!

Lemon Crème Fraîche drizzled Buttermilk Pancakes ( for 2 friends or lovers )

1 cup of Buttermilk Pancake Mix

1 tsp of oil

1 egg

¾ cup of cold milk

3 tbsp of crème fraîche

zest & juice of ½ a large lemon

2 tbsp of icing sugar

butter for fry pan

raspberries to garnish

icing sugar for dusting

In a mixing bowl, combine your Buttermilk Pancake mix, oil, egg & milk, beating until smooth.  It should be a thickish but well mixed consistency.  

Keeping whole at this point, grate the zest of ½ a lemon and place aside for the moment - it will add a touch of gorgeous as a garnish. 

In a separate bowl, add your crème fraîche, the juice of ½ your lemon & 2 tbsp of icing sugar and whisk until it starts to become fluffy.  Taste as you go to ensure you have a nice balance between sweet & sour.

Now it’s time to get your pancakes on!  

In a skillet/fry pan, on a medium heat, let a ½ tbsp of butter melt each time before you ladle your batter into the pan to create a 5”/13.5cm pancake.  You’ll know when it’s time to flip, as bubbles will rise to the surface and the underside will be golden.  Once cooked, add to a plate with a clean tea towel on it and cover to keep in the heat.  I’m able to make 4 large pancakes, then 2 mid sized and 2 minis from this amount of batter by rationing things out as I go.  

Once cooked, assemble 2 large, 1 mid & 1 mini pancake on your plate, squeezing a drizzle of lemon juice on top as you stack your pancakes from biggest to smallest.  Using a sieve, let a light cover of icing sugar dust your pancakes as if they’ve just survived a light snow storm!  Then, drizzle over your lemon crème fraîche, garnish with raspberries and let a sprinkling of lemon zest be your final touch.  

The end result is a lively yet light brunch option that won’t weigh you down.  The sour notes of the lemon crème fraîche perfectly compliment the buttermilk flavor of the pancakes and it all looks as pretty as a picture.

For lovers, I recommend cooking this semi-naked for fun theatrics; whether you go man's shirt + skimpy underwear or nude + apron for a ‘bunsy’ brunch.  Friends, unless this is a segway meal to something more, keep your kit on…  

ENJOY!

| SIMPLE | DELICIOUS | NO-FUSS | 

Try it and let me know what you think!

Daisy Angela x

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