Ingredients:
1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
Method:
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
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Ingredients:
1 kg pork belly
5 x desiree potatoes, peeled
8 x dutch carrots, peeled
6 x brussels sprout
100 g butter
2 x granny smith apples, peeled,cored, chopped
1 tbls sugar
1 tbls lime juice
1/2 cup micro herbs (optional)
Method:
1. Preheat oven to 240 degrees Celsius. Bring water to boil in the kettle. Pour it over the skin side of the pork belly. Pat dry thoroughly with paper towel. Score the skin vertically (be careful not to score too deep through to the meat).
2. Rub sea salt all over the skin. Make sure to get it in between the scored skin. This will draw out excess moisture, resulting in a crispy crackling. Let it rest for at least an hour. Again, wipe off any moisture from the skin using paper towel. Apply a little oil evenly on the skin and rub sea salt into the skin.
3. Place 1 cup of water to the bottom of the roasting tray to create steam. Place pork on the roasting tray skin side up. if possible place an airing rack under the pork to raise the pork belly off the tray. This will ensure even cooking. Cook in the oven for 30 minutes, then turn the oven down to 180 degrees Celsius and cook for 2 hours or until the pork is cooked through and tender. Rest for at least 10-15 minutes before carving.
4. Slice the potatoes into halves (slicing the potatoes in halves will cook quicker). Use a round pastry cutter to cut out discs from the potatoes. Heat 50g of butter in a medium saucepan over medium heat. Place the potato discs into the butter and season with salt, turning the potatoes frequently until golden. Add the remaining butter and cook for 20-25 minutes or until cooked through. Remove from heat and set aside in a warm place.
5. Meanwhile, place apples, sugar, lime juice and 1 tbs. of water in a small saucepan. Cover and simmer until tender. Process in the food processor or blender until smooth.
6. Boil the carrots and brussel sprouts until cooked and tender. Serve with pork belly, potatoes and apple puree. Garnish with micro herbs.
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Ingredients:
1 x 395g can condensed milk
2 x 275ml evaporated milk
10 x egg yolks
2 tbs cumquat juice or lemon juice
2 tbs water
1/3 cup caster sugar (for caramel)
Method:
1. To make the caramel,combine sugar and water in a small saucepan over low heat. Cook for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour caramel into a 5cm-deep, 24cm (base) round cake pan. Set aside for 5 minutes to cool.
2. Meanwhile, whisk egg yolks, evaporated milk and condensed milk in a large bowl until combined. Stir in the cumquat juice. Strain the mixture and pour into the prepared cake pan. Cover with foil.
3. Place crème caramel in the steamer (make sure that it is boiling hot). Cook for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool. Place in the refrigerator for 1-2 hours or overnight. Invert onto a serving plate. Serve with your favourite fruit.
Note: You can bake the creme caramel in the oven over 180 degrees Celcius.
Place the cake pan in a large baking dish. Pour boiling water into baking dish until halfway up the sides of the baking pan. Bake for 30 minutes or until just set.
In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. If you are looking for something creamy and luxurious, this is the perfect dessert for you!
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Ingredients:
1 bunch kale ( centre ribs and stems removed)
1 tbls good quality olive oil
1 tspn sea salt
Method:
1. Preheat oven to 180 degrees Celsius. Place kale leaves on a large baking tray. Drizzle with olive oil and sprinkle some salt. Bake for about 10 minutes or until crispy.
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Ingredients:
20 small candy cane
14 white marshmallow
80g Cadbury dark chocolate melts
Method:
1. place chocolate melts in a small bowl and microwave for 2 minutes or until melted. Set aside to cool slightly.
2. Crush candy canes using a mortar and pestle. Place candy canes in a bowl. Stick a candy cane into the marshmallow and dip in the melted chocolate, gently tapping on the side of bowl to drain excess chocolate. Roll into the crushed candy cane. Place on a tray lined with baking paper. Repeat with remaining candy canes.
3. Place candy cane pops in the fridge to set. (approximately 15 minutes).
Note: You can also use green or rainbow candy canes for this recipe.
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