Tag Archives: Chicken

10 of my favourite online recipes

I have recipes everywhere. In cookbooks, scribbled on pieces of paper, cut out from magazines and bookmarked online and then there’s the ones that just exist in my head. I subscribe to a ton of food blogs through Google Reader which I look over while I down my morning coffee. My favourite food blogs currently have to be:

Joy The Baker – the mother of all baking food blogs
The Pioneer Woman Cooks – delicious cowgirl food
The Pink Whisk – previous runner-up of Great British Bake Off, step my step recipes and techniques
Food Stories – makes food you really want to eat. Also has a separate sandwich rating blog
Domestic Diva M.D – super entertaining with recipes too
A Cozy Kitchen – awesome food photography and recipes

I’ve just been dribbling over the home pages of these whilst retrieving the links for you. Anyway, I find that subscribing to blogs is a great way of coming across yummy new recipes which you won’t find on websites like BBC food although they are great go to’s for recipes as well. Thanks to satellite television, I can also watch recipes being made at almost any hour of the day. And with the invention of Pinterest I can also be constantly looking at pictures of food. Frankly, it’s enough to make you fat.

Another great online tool is Delicious which is where I keep all my bookmarked recipes. You can tag links as you like and since they’re all stored on the web, you can access your bookmarks anywhere from any device. I have almost 500 recipe links saved and unlike a chef’s cookbook, all of the recipes are things I know I’ve seen and liked. Here are 10 of my favourite recipes which are available online and that I’ve previously bookmarked, cooked, eaten and LOVED then cooked, eaten and LOVED again!

1. Nigella’s Mexican Lasagne

A recent addition that’s already been made and enjoyed a few times! Absolutely scrumptious and innovative recipe which uses flour tortillas to create a Mexican lasagne. I adapt the recipe my adding beef mince before the canned tomatoes but the unadulterated recipe is great for vegetarians.

2. Joy The Baker’s Polenta

I’d never ever heard of adding milk to polenta until I’d seen this and now I always make it this way. Plus I love using American cup measures – so much easier.

3. Heston’s Ultimate Mashed Potato

There aren’t many Heston Blumenthal recipes you can make on a regular basis but here is one! I think I’ve mentioned this recipe at least twice on my blog already but it… is… goooooood! I don’t have a thermometer or a potato ricer (family take note, Christmas is coming :-)) but I can still make this easily. The amount of butter required is a little alarming, but one taste and you know it’s worth it.

4. Ottolenghi’s Vegetable Paella

Another vegetarian recipe which I’ve made meaty by adding fried chorizo in at the end! Great served with some olive bread and a platter of Manchego and Serrano ham.

5. BBC Good Food Chicken Cacciatore

A really quick and inexpensive midweek recipe of chicken in a tomato and mascarpone sauce. The simple sauce is tasty over pasta too.

6. Delia’s Dhal Curry

Super cheap, healthy and vegetarian (I haven’t added meat to this one!) recipe for a dhal curry. Mr B. even liked it despite the lack of meat which means it must be a good recipe. You can add a Nann bread on the side if you want to.

7. Antony Worrall-Thomspon Goat’s Cheese and Roasted Vegetable Terrine 

Unlike Antony I don’t thieve the cheese from my local Tesco to make this! A really nice make-ahead recipe which works well as a dinner-party starter. Looks pretty impressive when served as well.

8. Nigella’s Mustard Pork Chops 

Really easy and cheap midweek meal. I use honey mustard instead of wholegrain as I found that a bit too strong in taste. Goes really well with the gnocchi that Nigella recommends as well as some buttery spinach… which I recommend!

9. Joy The Baker’s Pull Apart Cinnamon Bread

I mean, just look at it! You’re in trouble of eating your laptop screen aren’t you? I’ve made it. It was amazing. When I went to bookmark it on a social media site, I saw that 2 million others had done so before me!

10. Lorraine Pascale’s Honeycomb

Simples. Tasty. Versatile. The recipe works every time.

Happy bookmarking and cooking.

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Coronation Chicken

My Mum rang me back in April to tell me that the Queen was going to travel down the Thames on a ‘giant tortilla’ for the Jubilee. What an image. Mum often gets words wrong for example fajitas are always referred to as fage-jitas no matter how much you correct her. So it was no surprise when I turned to Google and found that it was a flotilla that the Queen would be coming down the Thames on.

It was a no brainer to make a large batch of Coronation Chicken for the Jubilee using the awesome recipe that friend of the family Carol had passed to me. This is simply one of the best tasting things you could ever eat. Just make sure you use full-fat mayo. It’s just one of those times where it needs to be done and this really is worth putting a pound on for!!

Coronation Chicken
Serves 6

Ingredients
– 1 large roast chicken, carved
– 1 onion
– 1 tbsp olive oil
– 1 tbsp curry powder
– ¼ pint chicken or vegetable stock
– 1 tsp tomato puree
– Juice of ½ lemon
– 1 dessertspoon of mango chutney
– 3 tbsps single cream
– ½ pint of mayonnaise
– Large handful of sultanas
– 2 red apples
– 3-4 celery sticks
– Watercress or rice for serving

Method
1. Roast the chicken as you would normally and let it rest before carving.

2. While the chicken is resting chop and fry the onion in 1 tablespoon of olive oil until soft. Mix in the tablespoon of curry powder and fry it off.

3. Now add the ¼ pint of stock with the tomato puree, juice of ½ lemon and a dessertspoon of mango chutney. Let it simmer for 5 minutes and then liquidise or strain the mixture. Then let it cool.

4. Now add the cream and the mayonnaise and mix well before adding the meat and stirring well to combine.

5. Chop the apples and the celery and mix in along with the sultanas. Garnish the coronation chicken with watercress and/or rice and eat it before I do!

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Seven Salads

I love salads. But substantial salads. Not a few iceberg leaves and a sad-looking tomato. A colourful, crunchy and fresh plate full of goodness! We’re talking hunks of cheese and chunks of meat covered in a blanket of sumptuous dressing! Something that is going to fill you up but is super-healthy at the same time.

And so here are seven salads that I like to make often. It’s a whole week’s worth of healthiness! You’ll just have to find another way to be bad!

1. Tuna Niçoise Salad

The base – Spinach, Watercress and Rocket

The rest – tomato quarters, trimmed beans, anchovies

The substantial stuff – rare tuna steak, Parmesan shavings, hard-boiled eggs

The dressing – extra virgin olive oil, dijon mustard, white wine vinegar, lemon juice

Not a traditional Niçoise, but a tasty one! Lay your base on a plate and top with your tomato quarters and some anchovy slithers.

Heat a saucepan of water on a high heat until boiling. Add a couple of eggs and boil for 8 minutes.

Heat a lightly oiled griddle pan until smoking. Season the tuna well with salt and pepper and lay not he griddle pan. For pink tuna, like this, 3-4 minutes on each side is good. At the sides of the pan, cook the trimmed beans so that they’re nicely charred.

Serve your tuna on top of the other salad ingredients and scatter over the trimmed beans. Peel the boiled eggs, chop and serve next to the tuna. Using a potato peeler, peel shavings of Parmesan onto your salad plate.

For a delicious dressing combine a tablespoon of extra virgin olive oil, half a teaspoon of dijon mustard, a little less than a tablespoon of white wine vinegar, the juice of half a lemon, salt and freshly ground black pepper. Drizzle over your salad before munching.

2. Chicken, bacon and Buffalo Mozzarella Salad

The base – Spinach, Watercress and Rocket

The rest – tomato quarters, sliced mushrooms

The substantial stuff – grilled chicken, smokey bacon, buffalo mozzarella slices

The dressing – extra virgin olive oil, balsamic vinegar, lemon juice

Meaty chicken, smokey bacon and gooey mozzarella nom nom nom. Again, lay your base onto the plate and top with the tomato quarters and mushroom slices.

Season and put your chicken under the grill or use your George Foreman as I did. Grill your bacon as well until it’s nice and crispy.

When your chicken is cooked, cut on the diagonal and arrange onto your salad plate. Cut the cooked bacon into strips and then tear your buffalo mozzarella onto the salad.

For the dressing just combine a tablespoon of balsamic vinegar and the same of extra virgin olive oil. Squeeze in the juice of half a lemon, season with salt and pepper and then drizzle over the scrummy salad.

3. Chilli and Garlic Prawns and Mango Salad

The base – Spinach, Watercress and Rocket (of course!)

The rest – cucumber ribbons and fresh mango

The substantial stuff – chilli and garlic Prawns, grated Parmesan

The dressing – extra virgin olive oil and lemon juice

You must be getting the hang of this now… lay your base onto your plate. To that add some fresh diced mango and ribbons of cucumber which you can make by taking your potato peeler to it.

For the Prawns, heat a tablespoon of olive oil in a frying pan. When hot add a crushed glove of garlic and a finely chopped red chilli. When they are covered in the oil, add 250g of cooked King Prawns. After 4 minutes or so, the Prawns will be warmed through. Turn out onto the salad plate and cover with a good grating of Parmesan.

For the dressing, just mix the extra virgin olive oil with the juice of half a lemon and drizzle over.

4. Curry Spiced Salmon and Yogurt Salad

The base – Spinach, Watercress and Rocket (you guessed it, I love this stuff)

The rest – tomato halves and diced cucumber

The substantial stuff – salmon fillet and fat-free yogurt

The dressing – extra virgin olive oil, white wine vinegar and lemon juice

A super-healthy and tasty salad! Lay out your base and top with the cucumber and tomato.

Heat your oven to 180°/Gas Mark 4. Cover the salmon in a teaspoon of curry powder – hot or mild depending on your preference. Place your salmon on a foiled baking tray and cook for 20 minutes. Serve on top of the salad and add a dollop of yogurt onto the fish. Sprinkle some chilli flakes on the yogurt and a drizzle of olive oil. Then just cover the salad in a dressing of 1 tablespoon extra virgin olive oil and the same of white wine vinegar and the juice of half a lemon. Serve with a lemon wedge as well.

5. Scallops, Smokey Bacon and Butternut Squash Salad

The base – Spinach, Watercress and Rocket (in case you were unsure)

The rest – tomato quarters

The substantial stuff – roast butternut squash, scallops and smokey bacon

The dressing – extra virgin olive oil, balsamic vinegar and lemon juice

A warm salad of fab flavour combos. Set your oven to 200°/Gas Mark 6. Lightly coat a diced butternut squash in olive oil and season. Spread across a foiled baking tray and roast in the oven for 45 minutes or until tender and golden.

Lay the salad base on the plate and add the tomatoes. Grill the smokey bacon on both sides until crispy and then cut into strips and arrange onto the plate.

When the butternut squash is ready, take out of the oven and place half of the cubes onto your salad plate. Finally, put a frying pan containing a tablespoon of olive oil on a medium to high heat. Season 180g of scallops and cook according to the pack instructions. Scatter onto the plate before finishing with a dressing made of 1 tablespoon of extra virgin olive oil, a tablespoon of balsamic vinegar and the juice of half a lemon.

6. Roast Duck, Beetroot and Pomegranate Salad

The base – Spinach, Watercress and Rocket (was there ever any doubt?)

The rest – tomato quarters and pomegranate

The substantial stuff – roast duck and beetroot

The dressing – extra virgin olive oil, balsamic vinegar and lemon juice

Season the duck well and cook according to the pack instructions. While it is cooking, lay your base out an top with quartered tomatoes. Dice some beetroot and add that too.

When the duck is cooked, slice on the diagonal and arrange on the plate. Tap the pomegranate seeds all over the top. Then just drizzle over the sticky balsamic dressing.

7. Sausage, Roasted Red Onion and Sautéed Potato Salad

The base – Spinach, Watercress and Rocket (it would be weird to use another base now)

The rest – roasted pomodorino or cherry tomatoes, roasted red onion

The substantial stuff – sausages and sautéed potatoes

The dressing – not much is needed, a little drizzle of extra virgin olive oil

Sausages in a salad? Why not! Heat your oven to  200°/Gas Mark 6. Quarter the red onion and then cut each quarter in two. Put the onion into a bowl, lightly season and cover with a drizzle of olive oil and stir so that the onion is coated. Then place it on a baking tray and roast it for 30 minutes in the oven, turning occasionally. Half way through the cooking time, season and oil a handful of tomatoes and roast them for 15 minutes too.

Take a handful of new potatoes and boil for 10 minutes until soft but retaining their shape. Slice them up into small discs and set aside.

Put the onion and tomato on a lower shelf in the oven to keep them warm. Then put your grill on to cook the sausages. If you have a separate grill to your oven then lucky you are!! Cook the sausages according to the pack instructions – cook as many as you want in whatever flavour you like!

Put a frying pan on a medium to high heat and splash some olive oil in there. Season the potatoes and then fry them on a medium heat for 10-12 minutes, turning every couple of minutes.

Lay out your salad base, scatter the tomato and red onion through it. Take your sausages out from under the grill, slice on the diagonal and dot them over your plate. Turn the potatoes out onto some kitchen paper to give them a quick drain and then put them through your salad as well. Finally since all of the components have already seen some oil, you won’t need much in way of a dressing, just a drizzle of some extra virgin olive oil and its ready to eat!

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Spring Chicken

I like to think of myself as a Spring Chicken. However, a Spring Chicken in poultry terms is a baby chicken aka a Poussin or a Game Hen in the U.S. (although I thought they called them Game Heads which seemed odd but I didn’t question it).

Anyway I was at a restaurant a few months back and ordered a quail stuffed with feta and bacon. I was really disappointed when it arrived stuffed full of bulgar wheat. I couldn’t taste any cheese or bacon – and trust me my taste buds are highly attuned to both! So this is basically how I would have done it. Albeit with a different bird and stuffing!

This turned out deliciously zingy and would make a nice springtime dish. I’m thinking I might add raisins to the stuffing or try goat’s cheese instead of feta. You can use the stuffing in a chicken breast as well but Poussins are just a little different and surprisingly cheap cheap :-).

Poussin Stuffed with Feta, Spinach and Pine Nuts
Serves 2

Ingredients
For the chicken:
– 100g washed spinach
– 2 handfuls of pine nuts
– 1 block of feta cheese (200g)
– Zest of ½ lemon
– Pepper
– 2 Poussins
– Olive oil
– Salt

For the potato stack
– 1 baking potato
– 15g butter
– 1 clove of garlic

For the asparagus
– Bunch of asparagus
– 15g butter
– Drizzle of olive oil

Method
1. Preheat your oven to 190°/Gas Mark 5. Steam the spinach in a steamer or bamboo basket over a saucepan of water. This should just take a few minutes. At the same time dry roast the pine nuts in a pan for a couple of minutes making sure they do not burn. As soon as they start to colour, take them off of the heat.

2. Open the block of feta and mash it up in a bowl. Add the pine nuts, lemon zest and a few grinds of pepper and mix. When the spinach has cooled, squeeze it well to get rid of as much water as you can then finely chop it and mix it in with the rest of the feta mix. This is your stuffing!

3. Now open up your little birds and remove any butchers string. Stuff them with the cheese mix as much as you can, then drizzle a little olive oil over them and season with some salt and pepper.  Now just roast them for 50 minutes in the oven. Baste them from time to time when they are cooking so they don’t dry out.

4. Whilst the chickens were in the oven I made a potato stack and some asparagus to serve with it. For the stack I slice a baking potato as thinly as I can and then use a cookie cutter to cut out round discs from the slices. I thinly slice some butter and a garlic clove and stack the discs into a muffin tray. A slice of butter first and then potatoes one on top of each other with a small square of butter in between. On the second to last slice I also add a garlic clove before topping with the final potato disc and a small square of butter. Secure the stacks in place with a cocktail stick and put in the oven for 35 minutes.

5. For the asparagus just heat the butter in a griddle pan and add the asparagus along with a drizzle of olive oil over the top. Cook for 5 minutes or so until the asparagus is golden.

6. Check that your Poussins are ready. Since they are stuffed they may take a little longer than 50 minutes. Then just let them rest for 10 minutes before serving.

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Food Miles: San Francisco

I swear the Prius to people ratio in San Francisco is 3:1. This is the greenest city I’ve ever visited. Recycling bins are everywhere, the gym equipment is hybrid and bottled water is frowned upon.

To match the green lifestyle, San Franciscan food is sustainable, healthy and locally sourced where possible. It’s also produced to a very high standard and influenced by Asia – just across the Pacific Pond – and neighbouring Mexico. There’s pretty much something for everyone here since you can also pick up a quintessentially American burger and fries too!

Eating in San Francisco
It’s a case of so many places and so little time here. If you go to one place, go to Frascati – the food is AMAZING! A cute little bistro with big flavours. This has to be one of my favourite restaurants of all time. I was a little nervous that it wouldn’t be as good as I remembered, but it was better. Seriously, stop reading this and go now! http://www.frascatisf.com/

Second to Frascati, there’s The Slanted Door. Located in the Ferry Building, this trendy Asian Fusion restaurant oozes Californian coolness. Try the Shaking Beef and the Scallops – both cooked to perfection. During the day you can also pick up lunch from their Out of The Door café to the side of the restaurant. http://www.slanteddoor.com/

For a good Mexican meal, try Tropisueno http://www.tropisueno.com/ where you can get a punchy tequila cocktail and mountain of food! If you have a clean plate at the end, then let me know! You deserve a medal.

You’re going to probably need lunch too, so head over to Swan Oyster Depot and be prepared to queue. It’s worth the wait to experience this friendly, family-run Oyster Bar, with its original tiled walls and seating. http://swanoysterdepotsf.com/

Alternatively, just head down to the Ferry Building and choose from the many outlets there. Pick up a meaty sandwich or a pie from The Golden Gate Meat Company http://www.goldengatemeatcompany.com/, a cheesy toasty from The Cowgirl Creamery http://www.cowgirlcreamery.com/ or a chowder from one of the seafood restaurants. The Ferry Building is also home to the local farmer’s market on Tuesdays, Thursdays and Saturdays. Make sure you get yourself a Porchetta sandwich from the Roli Roti stall at the front of the market on Thursdays and Saturdays! So soooo good!

Finally for funky bread, chowder in a sour dough bun and foodie gifts, check out Boudin on the Embarcadero.

Oh and I forgot to mention, all of that ought to be washed down with some good Napa wine! Local and sustainable you’ll be doing your bit for the environment :-) … just remember to recycle the bottle!

San Francisco Burrito
Makes 3 Burritos

San Francisco is famous for its Mission District Taquerias serving oversized burritos wrapped in foil which helps keep them warm but also acts as structural support! Here’s how to have a go at making your own. You should really add some guacamole or slices of avocado but I’m allergic which is probably just as well as it would have been a struggle to squeeze it in!

Ingredients
For the Spanish Rice:

– 1 tbsp olive oil
– 1/2 onion, diced
– 100g short grain rice (paella or risotto rice is good)
– 300g of canned chopped tomatoes
– 150ml chicken or vegetable stock, made up according to pack instructions
– 1 clove of garlic, crushed

For the Salsa:
– 100g of canned chopped tomatoes
– 1/2 red onion finely chopped
– Juice of 1/2 lime
– Salt to taste
– Few sprigs of coriander, chopped
– 1/2 – 1 whole chopped red chilli depending on your taste

You’ll also need:
– 3 flour tortillas (the largest you can find)
– 2 chicken breasts
– Small can of refried beans
– 3 slices of mild cheddar (or a goof handful of grated mild cheddar)

Method
1. Make the rice first. Add a tablespoon of olive oil to a pan on a medium heat. Add the onion and cook for a few minutes until nice and soft. Then add your rice and cook, stirring from time to time, for 5 minutes. It will go a bit brown which is fine but don’t let it burn. After 5 minutes add your tomatoes, stock and garlic and then cook according to the pack instructions or 20-25 minutes ought to do it. You want the rice to be quite dry so just give it enough time to absorb all of the sauce.

2. While the rice is on, cook your chicken. I used my George Foreman but you can just put it under the grill.

3. Now you have the chicken and the rice cooking, you can get on and make your salsa. Simples – just combine all of the salsa ingredients in a bowl and give it a taste adding more lime or salt if you want.

4. When your chicken and rice are ready just heat up your refried beans and tortillas in the microwave. Take your rice off of the heat and put your chicken on a board ready to cut up. Cut it on the diagonal and now you’re ready to build your burrito!

5. Lay some foil out andplace your tortilla onto it and now add the ingredients in this order – Rice, Beans, Chicken, Cheese, Salsa and Sour Cream… don’t overload the burrito! To roll your burrito, fold the sides in first (at either ends of your filling) and then while you’re pinching them in, fold the side of the burrito facing you up towards the middle, tuck in back into the filling before rolling the whole burrito upwards. Then wrap tightly in the foil and give them a couple of minutes the oven if you like so the cheese is gooey and melts through all of the burrito ingredients.

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Food Miles: Thailand

After 3 days of sightseeing, it was time to say goodbye to Cambodia and set off for a relaxing week in Thailand. We left with some awesome photos, all the rehydration sachets intact and an exclusive invitation to spend Cambodian New Year at the breakfast waiter’s house next April. Though that invite didn’t extend to Mr. B!

We stayed on Koh Yao Noi – an island in the Phang Nga region. Despite over 90% of Thais being Buddhist, the island’s main religion is Islam. Apparently the original inhabitants were Andaman sea gypsies from the Bay of Bengal and as a result, many of the menus contained Indian style dishes alongside Southern Thai specialities.

We soon realised that Southern Thai food is very spicy! They don’t hold back with the chilli when it comes to local stir frys, salads, curries and soups. One of the more Indian style dishes is a Massaman curry – spicy curry paste combined with cooling coconut milk, beef, nuts and vegetables. This now typically Southern Thai dish is very much Muslim in its origin, using spices such as turmeric, cinnamon, cumin and nutmeg which are not found in most other Thai curries. We also had to find space to sample authentic Thai green curry, Thai fishcakes and Tom Kha Kai! It was pretty exhausting actually :-).

On the last night of our trip, we got to dine on a six-course Asian tasting menu cooked in front of us by one of chefs. The food looked so well presented, it was a shame to gobble it… but we of course did!




Thai Green Curry
Serves 6

Whilst in Thailand, I got to cook a Thai Green Curry with the hotel chef. This is much simpler and creamier than the recipe I had been using back home and uses coconut cream as well as coconut milk.

Ingredients
For the curry:
– 6 tbsp vegetable oil
– 1 heaped tsp coriander powder
– 1 heaped tsp cumin powder
– 120g green curry paste
– 750g chicken thigh fillets, cut into strips
– 480ml coconut cream
– 400ml coconut milk
– 250g aubergines, cut into small strips
– 6-8 kaffir lime leaves (dried are ok)
– 6 tsp palm sugar
– 1 tbsp thai fish sauce
– 1 heaped tsp thai or sweet basil (dried is ok)

For garnishing:
– 160ml coconut cream
– 2 red chillies, sliced
– Few sprigs of coriander

Method
1. Warm the oil in a saucepan on a medium heat. Add the cumin, coriander and green curry paste. Cook off until fragrant.

2. Add the chicken and stir until it’s cooked on the outside. Season with a little salt and pepper.

3. Now add all of the other curry ingredients and allow the curry to simmer for 20 minutes or so, until the chicken is cooked through.

4. Serve with steamed rice and garnish with a swirl of coconut cream, a couple of slices of red chilli and a sprig of coriander. You can serve any leftover coconut cream in a jug on the side for any oddballs who don’t like spicy food :-).

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Food Miles: Cambodia

Owwwww. Jet lag. I’d like to be able to soak my eyeballs in a tumbler of Berocca right now! After a 40 minute speed boat ride, a 25 minute car transfer, a 1 hour flight followed by a 12 hour flight and finally a 1 hour tube journey, we have arrived home from holiday in South East Asia. Despite looking haggard, we returned inspired, humbled, educated and overloaded with dirty washing.

Our trip started in The Kingdom of Cambodia. Having never tried any Cambodian food, we were expecting a mix of Thai and Vietnamese but Cambodian cuisine was different, not to mention damn tasty! The food is meatier than we imagined. We had ½ a Khmer BBQ chicken each on our first lunch break and huge meat kebabs for our first evening meal… and the meat sweats as a result!

Our lunch platters overflowed with BBQ’d meat, satays, nutty Khmer salads, deep-fried prawns and pumpkin balls with sweet and peppery dipping sauces. This was followed by refreshing watermelon, pineapple and dragon fruit. We waddled out of the restaurants, grateful for afternoons of climbing temple steps!

We’d later speed off for dinner in a little tuk-tuk and enjoy a traditional Cambodian curry. Sometimes served in a young coconut, this was delicious pork or chicken curried with coconut milk, sweet potatoes and pumpkin, infused with lemongrass and galangal. There were also lots of seafood dishes – red snapper, catfish and prawns – soups, stir-frys and salads.

So to sum up, Cambodian fare is meaty, it’s fragrant, it’s not too spicy and it’s delicious! I’d recommend a visit for many reasons, one of them being the food!

Siem Reap Restaurant Recommendations:
1. The Touich – number 1 on Trip Advisor and we could see why! This is the best restaurant we visited. The food, service and atmosphere were excellent. Make sure you book ahead. Recommend the Sautéed Beef with spice and lemongrass along with Assortment Brouchettes. http://the-touich-restaurant-bar.blogspot.com/p/restaurant-and-bar.html

2. Viroth – upmarket al-fresco restaurant targeting tourists. Great ambience and good food. Pretty romantic actually :-) http://www.viroth-hotel.com/restaurant.php

3. BBQ Suki Restaurant – great set lunch menu including tasty Khmer BBQ’d meat.

Cambodian Chicken Salad
Serves 2

Here’s my recipe for a Khmer chicken salad – zingy and fresh with salty peanuts and chilli.

Ingredients
For the salad:
– 2 carrots, sliced into thin strips
– ½ small white cabbage, thinly sliced
– ¼ cucumber, sliced into thin strips
– 1 green chilli, finely sliced
– 300g cooked chicken fillets, cooled and cut into strips
– 3 spring onions, finely chopped
– Good handful of coriander leaves, finely chopped
– 1 clove of garlic, crushed
– Handful of salted peanuts, crushed

For the dressing:
– Juice of 1 lime
– 1 tbsp extra virgin olive oil
– 1 tbsp spoon white wine vinegar or rice vinegar
– Few drops of fish sauce
– Salt and pepper

Method
1. Combine all of the salad ingredients into a bowl and mix well

2. For the dressing, juice your lime and add the oil, vinegar and fish sauce, along with a pinch of salt and pepper

3. Drizzle the dressing over the salad and mix well, leave for a couple of minutes for everything to combine

4. Turn out onto a plate and finish with a squeeze of lime, a drizzle more extra virgin olive oil and a sprig of coriander.

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