Asian-influenced chicken and coconut “paella”

This is Tyler Florence’s Asian version of a Spanish paella which is gorgeous. The chicken thighs are lightly crusted with crushed coriander seeds then sauteed and tucked into basmati rice that has been simmered in sweet coconut milk and ginger. Need I say any more?

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Serves 4 to 6

1/4 cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 large onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk

Pea Salad
1 cup frozen peas, thawed in a colander under cool water
A small handful of fresh mint leaves
1 bunch watercress
Juice of 1/2 lemon
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper

Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400 F
Coarsely crack the coriander by either pulsing in a spice grinder, wrapping the seeds in a tea towel and crushing them with a rolling pin or grinding them in a pepper grinder on a coarse setting.
Season the chicken thighs well with salt and pepper and sprinkle all over with the cracked coriander.

Heat 3 tbsp olive oil over medium-high heat in a large, deep ovenproof skillet. Lay the chicken thighs in the pan, skin side down and give them a good sear for 4 to 5 mins to develop a nice crust.
Turn and cook for 4 to 5 mins on the other side to brown the meat. Take the chicken out of the pan.

Put another 2 tbsp of olive oil in the pan and turn the heat down to medium. Add the onion, ginger and bay leaf, and cook, stirring for 4 to 5 mins, until the onion is soft but not colored.
Now you’ve got all this great flavor going on in the bottom of the pan; chicken drippings, onion, ginger and bay leaf. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer.
Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through,about 30 minutes.
Discard the bay leaf.

When the chicken is done, put the peas, mint and watercress into a bowl. Add the lemon juice, olive oil, salt and pepper and give it a good toss. Taste for seasoning. To serve take a big spoon and scoop out some chicken and rice and garnish each plate with the pea salad

Eggplant bake with spicy coconut milk and tomatoes

A lovely vegan comfort food with warming spices and creamy coconut milk.

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4 eggplants cut into 1/4″ slices
3 tbsp vegetable oil
2 tbsp coconut oil
2 large onions, chopped
3 garlic cloves, crushed
1 tbsp black mustard seeds
1/2 tbsp fenugreek seeds
1 tbsp garam masala
1/4 tsp hot chilli powder
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 x 14oz cans chopped tomatoes
8 fl oz coconut milk
sugar, to taste
2 tbsp flaked almonds
small bunch cilantro, roughly chopped (optional)

Heat oven to 425 F. Generously brush each eggplant slice with vegetable oil and place in a single layer on a baking tray, or two if they don’t fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 350 F.

Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.

Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.

Spoon a third of the tomato sauce on the bottom of a 4 pint ovenproof dish. Layer with half the eggplant slices. Spoon over a further third of tomato sauce, then the remaining eggplant slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and cilantro (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more cilantro.

Asian sweet potato gratin.

If you like dairy-free food and Asian flavors, this is a great twist on a heavier, creamier potato gratin.
Sweet potato and peanut butter might sound like a bonkers pairing, but combined with the flavor powerhouses of chili, ginger and lime, the result is magical.

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Serves 2, but easily can be augmented

3 sweet potatoes
8 fl oz of coconut milk
1 tbsp peanut butter
A stem of lemon grass
A thumb of ginger
1 chili
1 lime
1 tbsp olive oil
Sea salt and freshly ground pepper

Heat your oven to 350 F
Scrub 3 sweet potatoes, then slice as thinly as you can.
Place the slices in a medium sized baking dish.

Finely chop a chili. Peel a thumb of ginger with a teaspoon and roughly chop. Take 1 lemon grass stem and remove the tough outer leaves.

Zest the lime and juice half. Tip in 1 tbsp peanut butter, the lemon grass, chili, ginger, lime zest and the juice into a food processor.

Pour in 8 oz coconut milk. Blitz to combine all the ingredients.
Taste and season.

Pour the coconut sauce over the potato. Mix with your hands then flatten.
Cover the dish with foil and seal the edges tightly. Cook for 30 mins.

Remove the foil and cook for a further 20 mins till golden.

Check the sweet potatoes are cooked and soft by piercing with a knife. If still firm, place back in the oven and cook for a further 5-10 mins.

Easy mirin-glazed salmon

This must be the fastest way there is to create a culinary sensation. Nigella Lawson’s gorgeous combination of salty, sweet and spicy.
If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don’t eat get cold, as it makes a fantastic salad the next day.

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1/4 cup mirin (Japanese sweet rice wine)
1/4 cup soft light brown sugar
1/4 cup soy sauce
4 x 5oz pieces wild salmon, skinned, cut from the thick part, so narrow and tall, rather than wide and flat
2 tbsp rice wine vinegar
1 – 2 scallions (halved and shredded into fine strips)

Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan, and warm through.
Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips.
Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

Asian lemongrass coq au vin

Fresh, sliced lemongrass, shiitake mushrooms and a whole tablespoon of chopped garlic make this dish lighter and brighter-tasting than the traditional coq au vin. It’s Cat Cora’s sublime makeover and you will adore it

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Serves 4-6

1 Organic Free-Range Chicken, 4lbs, skinned and cut into 8 pieces (4 breast pieces, 2 legs and 2 thighs)
Salt & coarsely-ground black pepper
1/3 cup olive oil
1 tbsp unsalted butter, plus about 3 1/2 tbsp softened unsalted butter, if thickening the sauce
1 1/2 cups shallots, chopped
5 cups fresh shiitake mushrooms, quartered
4 to 5 stalks fresh lemongrass
1 tbsp garlic, minced
3 cups dry vermouth
2 cups chicken stock
1 tablespoon all-purpose flour, if thickening the sauce

Wash the chicken pieces and pat dry, then season each piece with salt and pepper. Set aside.

In a large skillet with a lid, heat 2 tbsp of the oil and the 1 tbsp butter over medium heat. Add the shallots and cook, stirring occasionally, until they’re soft and golden brown, about 7 minutes. Transfer the shallots to a plate and set aside.
Add the mushrooms to the hot pan and another 1/2 tbsp oil if necessary and cook, stirring occasionally, until they are evenly browned, about 5 minutes. Remove from the pan and add to the plate with the shallots. Add another 2 tbsp oil to the pan and brown the chicken in batches, taking care not to crowd them in the pan. Transfer the pieces to a separate plate when they are fully browned.

Meanwhile, cut the bottom third from each stalk of lemongrass, peel off any outer fibrous skin, and finely mince the tender portion inside; you should have about 1/4 cup minced lemongrass (don’t worry if it’s a little more or a little less). Cut the remaining upper two thirds of the stalks into 2-inch lengths and set aside.

Turn the heat to low, add the minced lemongrass and the garlic to the pan, and cook for 10 to 25 seconds, until they release an aroma but are not browned. Turn the heat to high, add the vermouth, and deglaze the pan by scraping up all the browned bits from the bottom and sides of the pan with a wooden spoon.
Boil until reduced by about a quarter, 8 to 10 minutes.
Return the chicken to the pan and add the stock. Scatter the 2-inch pieces of lemongrass around the chicken, cover, reduce the heat to low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes. Remove the chicken from the pan and discard the pieces of lemongrass.

If you want to thicken the sauce (I often don’t), knead the remaining 3 & 1/2 tbsp butter with the flour until thoroughly mixed and whisk into the pan juices. Bring to a boil over medium heat and cook until the floury taste is gone and the liquid is thick enough to coat the back of a spoon, about 10 minutes.
If it’s not thick enough, knead together an additional 2 teaspoons flour and 1/2 tbsp butter and whisk it in, simmering until the liquid has thickened.
Add the chicken, mushrooms, and shallots to the pan, lower the heat, and baste with the sauce. Cook until the chicken pieces are heated through, about 10 minutes, and serve.

** Don’t make this dish unless your supermarket has fat, fresh-looking lemongrass stalks; pass up stalks that look discolored, dry, or wooden. You can freeze lemongrass, so when you find good fresh stalks, wrap them tightly in plastic and place in the freezer for up to a month. Let them thaw for 24 hours in your refrigerator before attempting to slice them.

Indian shrimp with zucchini, cilantro and coriander

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4

2 tbsp vegetable oil
2 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp salt
1 1/2lbs medium shrimp, peeled and deveined
1/2 cup canned coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat. Add the zucchini, onion, ginger, jalapeno and garlic. Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.

Add the ground coriander, turmeric and salt. Stir until the spices are fragrant, about 30 seconds. Add the shrimp. Cook until the shrimp begins to turn opaque, about 1 minute.

Add the coconut cream and lemon juice and bring to the boil. Cook until thickened, 1 to 2 minutes. Stir in the cilantro and serve immediately with the rice

Spinach with roasted sesame dressing

All you need with this is some boiled rice and a lovely piece of fish or meat. It’s delicious as the nutty sesame flavors go so well with spinach

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Serves 4

1/3 cup white sesame seeds
1 tsp sugar
1 1/2 tbsp Japanese soy sauce
1/4 cup dashi stock
1 1/4lb spinach, trimmed
Bamboo sushi mat for rolling the spinach.

Toast the sesame seeds in a heated small frying pan, without oil, shaking the pan continuously until browned lightly and the seeds begin to pop. Remove from the heat, reserve 1 tsp for garnish. Blend, process or grind the hot seeds until smooth.
Combine the ground seeds with the sugar, soy sauce and dashi in a screw top jar and shake well until the sugar dissolves.

Wash the spinach well. Bring a large saucepan of water to a boil. Immerse the spinach, drain immediately and rinse under cold water to stop the cooking process and retain the color.
Wrap the spinach leaves in a bamboo mat. Roll firmly, gently squeeze out the excess water. Cut the spinach into 1 inch lengths and arrange on a serving plate.

Just before serving, pour the dressing over the spinach. Serve at room temperature, sprinkled with the reserved sesame seeds.

* You can also use chopped dry roasted peanuts sprinkled over as a garnish

Slow-cooked pork belly with cinnamon, cloves, ginger and star anise

This recipe is from the wonderful chef, Skye Gyngell and is a deliciously rich and unctuous winter dish. She likes to serve it with braised lentils, but it is also very good with lightly cooked Asian greens, such as pak choi.

 

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4 to 5lb piece belly of pork
2 cinnamon sticks
3 star anise
1 tsp cloves
1 red chili
1 1/2 inch piece fresh root ginger, peeled
6 garlic cloves, peeled
2 tbsp chopped coriander roots and stems
4 fl oz tamari
3 fl oz maple syrup
sea salt
freshly ground black pepper
1 tbsp vegetable oil

Put the pork belly into a large cooking pot in which it fits quite snugly and add cold water to cover. Bring to the boil, then immediately turn off the heat and remove the pork from the pan. Drain off the water and rinse out the pan.

One-third fill the pan with cold water and place over a medium heat. Add the pork, this time along with the spices, chili, ginger, garlic and chopped coriander roots and stems. If there isn’t enough liquid to cover the meat, add some more water. Bring to the boil, then turn the heat down and simmer very gently for 1 & 1/2 hours until the meat is cooked and very tender. If you have the rib end, the meat will have shrunk back to expose the tips of the bone. With a pair of tongs, carefully remove the meat from the pan and set aside.

Turn the heat up under the pan to high and add the tamari and maple syrup. (If you don’t want the sauce to taste ‘hot’, remove the ginger and chili at this point.) Let the liquid bubble until reduced by half – this will take about 20 minutes. As the sauce reduces, the flavors will become very intense, forming a rich, dark sauce.

In the meantime, slice the pork belly into individual servings – one rib should be enough per person. Season the ribs with a little salt and pepper. Place a heavy-based frying pan over a high heat and add the oil. Heat until the pan is starting to smoke, then add the pork ribs and brown well on both sides until crunchy and golden brown on the surface. Strain the reduced liquor.

To serve, lay a rib on each warm plate (or soup plate) and spoon over the reduced sauce and warm braised lentils. Serve at once.

Teriyaki salmon bowl with udon and spinach.

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger (about 2 inch piece)
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce

Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.
Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.
Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.
Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.
Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Garlic noodles with mushrooms and miso butter

This is a wonderfully simple recipe from the food blog, “Steamy Kitchen” It’s worth signing up to them, as they have some super recipes with those lovely Asian flavors.
Use either Chinese egg noodles or thin spaghetti noodles.

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Serves 4
1/2 pound dry pasta or noodles of your choice
2 tablespoons butter
2 cloves garlic, finely minced
2 green onions (scallions), chopped
12 ounces fresh mushrooms of your choice
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 teaspoons Maggi Sauce (or 1 1/2 tablespoons oyster sauce)

Cook the pasta according to package directions. Drain and set aside.
Heat a wok or large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn. Add in the mushrooms and cook for 2 minutes. Add in the miso, Maggi Sauce (or oyster sauce) and stir.
Add in the cooked pasta and toss well.