Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.
sunflower oil , for deep-frying
fresh calamary rings
shrimps , shell off and butterflied
100 g plain flour , plus extra for dusting
red pepper powder
freshly ground black pepper
a few sprigs of fresh flat-leaf parsley
1 lemon , cut into wedges
2 large potatoes
For the sauce (makes 500ml):
20 fresh red chillies
4 garlic cloves
1 cup caster sugar
Prepare the sweet chilli sauce
Finely chop the chillies, I prefer not to have the seeds with.
Finely chop the garlic
Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
Prepare spicy chips
Cut the potatoes into chips
Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.
It’s Saturday and I’ve been asking myself what’s for dinner tonight since lunch time. I thought about KFC but it would end up buying the whole bucket and eat that for two days. So, KFC was not a good choice and I was going to cook instead.
Today’s dinner recipe is beef ribs with homemade barbecue sauce. So far I can remember this is my first time cooking something with a homemade barbecue sauce. Since you know, you can get barbecue sauce easily from supermarkets or left over from your takeaway fast-food.
However, I’m just going to let you know how to make homemade barbecue sauce, and feel free to choose your own meat.
A slice of beef fat from the ribs
3 tbs olive oil
A bunch of thyme
2 garlic (chopped)
1 small onion (chopped)
1 cup of ketchup
1/4 cup of brown sauce
1/4 cup of sweet soy sauce
2 tbs of red wine vinegar
1 tbs of ancient Dijon mustard
1 tsp of paprika powder
1 tsp of ground cumin
Fresh ground black pepper
Heat the olive oil in a sauce pan over medium heat. Put thyme and beef fat for about 3 minutes. Add garlic and onion, cook slowly without colouring for another 5 minutes. Add the remaining ingredients, stir the sauce regularly, and turn the heat down. Cook the sauce for about 20 minutes to meld the flavours. Once the sauce is done cooking, set 1/2 cups of the sauce and reserve for serving with you grilled meat.
Use the remaining sauce for drizzling your meat before cooking.
Spring is finally coming! Today, I want to share one of my favourite snacking crisps and dip, tortilla crisps and guacamole. It is very easy and quick to make when you just got home after work. Here’s my recipe:
1/4 red onion ( finely chopped)
1 small green chilli (minced)
1 Tomato (remove the grains and finely chopped)
1 ripe hass avocado
1/2 juice of lime
1 tsp cayenne powder
Fresh coriander (minced)
Put the onion, chilli, tomato into a medium bowl
Cut open the avocado, remove the stone and scoop out the flesh using table spoon into the bowl, add half of lime juice, sprinkle some coriander and cayenne powder.
Even after 6 years living in France, I’m still not becoming cheese lover, until I finally tried this starter dish in one of my favourite French bistro in town “croustillant de camembert” or cheese balls. I tried to make my own recipe by guessing their ingredients, and it’s close to the taste that I expected.
1 block of Camembert (cut into 3 cm of dice)
6 tbsp flour
salt and pepper
2 tsp of garlic powder
2 tbsp of milk
panko bread crumbs
Vegetable oil for deep frying
Serve with Green Salads and Fig jam
Ingredients to make green salads: Lettuces, 1/4 of red onion (chopped), shallots dressing salads, and olive oil.
Place the flour, beaten egg and breadcrumbs in three separate shallow bowls. Mix the flour with garlic powder and season with salt and pepper. Roll the Camembert in the flour, then in the egg and finally in the breadcrumbs. Shake off with the breadcrumbs and set aside on the prepared tray. When all the cheese balls are done, refrigerate for 15 minutes.
Pour the oil into a deep fat fryer or deep saucepan and heat it, gently lower 4 or 5 balls into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest. Serve it with green salads and fig jam.
Hey guys, today I’ll give you an idea how to make simple smoked salmon to look more interesting and tastier.
8 tranches of smoked salmon
Ikea sweet mustard (you can only find this in Ikea groceries store when you visit Ikea)
some fresh dill
2 big pickles (sliced)
and some toothpicks for serving.
Take one tranche of salmon , cut it diagonally in to two pieces. Then, put a little bit mustard in one side of the tranche, put one tiny branch of dill, and roll the salmon. Put another tiny branch of dill and one slice of pickle. Use one toothpick to spare it. Sprinkle some juice of lemon before tasting.