Category: Asian

Japanese pancakes with sesame kai lan

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An extremely healthy, savoury-style vegetable pancake that is sure to please. It makes the perfect dinner for two.

serves 2

ingredients

4 free range eggs
1/3 cup gluten free plain flour
1 tbsp organic tamari
1/2 tsp grated ginger
1/4 white onion sliced
2 cups shredded green cabbage
1 grated carrot (I leave the skin on for maximum nutrition)
pinch white pepper

sesame oil
4 pieces kai lan

to serve
japanese mayo
kecap manis
finely sliced spring onion
white sesame
black sesame
fresh coriander leaves,
or, crumbled dried seaweed

 

Place all of the ingredients into a large mixing bowl. Stir to combine well. Allow the batter to sit for 10 minutes.

Heat a generous amount of sesame oil in a frypan over a medium to high heat.

Pour in half the batter. Cook the pancake until golden brown + crispy on both sides. Keep warm whilst you cook the other pancake.

Cut the kai lan in halves lengthwise. Heat another frypan (with a lid) with sesame oil. Sauté the kai lan over a high heat for a few minutes, or until it starts to become tender. Place the lid on for a minute or so to steam finish.

Top the pancakes with a kecap manis, a drizzle of mayo. Scatter all over with spring onion, sesame + coriander leaves. Place the kai lan on top.

 

I hope you loved this recipe as much as I do! I wouldn’t mind at all, if I had to eat it everyday.

With love + in great health,

Kristy x

Wild snapper curry

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Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.

If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!

Use whatever chilli you fancy … if you like it hot, then by all means!

*serves 4

ingredients

1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks

to serve
fresh coriander leaves
1 red chilli sliced
1 finger lime 

method

Melt the ghee in a deep saucepan over a medium heat.

Add the mustard seeds. Cook until they begin to pop.

Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.

Add the curry powder + turmeric and cook for another minute or so, or until fragrant.

Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.

Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.

Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).

Add a little water (1/4 cup) + stir, if the curry becomes too thick.

Add the fish and poach for 7 minutes, or until firm to touch.

Serve with steamed rice.

Scatter with fresh coriander + sliced red chilli.

Halve the finger lime + pop the citrus caviar all over the curry.

Paneer butter masala with spinach + peas

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Well, you have most probably worked out by now – I bloody LOVE Indian food + just hope that I am doing justice when I recreate different dishes! I adore the spices, textures + freshness that Indian food delivers. But mostly, it’s the comfort that a hot bowl of nourishing goodness with rice provides.

This dish is mildly spicy, with a creamy finish.

ingredients

20 raw cashews
1/4 cup hot water
2 cups of diced fresh tomatoes
1 tbsp ghee
1 bay leaf
1 inch fresh ginger
3 cloves garlic
1/2 tsp chilli powder
1 tsp cumin ground
sea salt
black pepper
1/3 cup organic coconut cream
200g paneer (cottage cheese) cubed
4 cubes frozen spinach
1/2 cup frozen peas
1 tsp garam masala

fresh chopped chilli
coriander

Soak the cashews in the hot water for around 20 minutes – whilst you are preparing the other ingredients.

In a motar + pestle, smash the garlic + ginger until it forms a paste. Set aside.

Blitz the cashews + water in a blender until a smooth paste. Add the tomatoes + continue to blitz until pureed. Set aside.

Melt the ghee in a heavy, deep saucepan + add the bay leaf. Add the ginger/garlic paste + fry for a minute. Add the tomato puree, chilli powder + cook until the oil starts to seep out of the tomato puree.

Add 1/2 cup water + stir well. Add the cumin, a pinch of sea salt and some black pepper. Stir. Bring to the boil + then simmer for 20 mins until the sauce becomes thick.

Stir in the coconut cream, cubed paneer, garam masala, spinach + peas. Cook for a further few minutes.

Sprinkle the garam masala into the pan, stir + then take off the heat.

Garnish with fresh chilli + coriander leaves. Serve with steaming basmati + pappadum.