Tag: chilli

Dau Hu Rang Muoi (Salt and Pepper Tofu)

.Reading time 2 minutes.

Serves 2 as a starter

I pulled this recipe from Secrets of the Red Lantern by Pauline Nguyen (recipes also by Luke Nguyen and Mark Jensen).

Red Lantern is a Surry Hills Vietnamese restaurant, with almost a cult following; the food is modern and brilliantly executed, with great service and a dark, red atmosphere.

Indeed, my mother took me to a Fish Market Cooking School around 2003 held by Mark Jensen and we cooked a prawn dish that really marked a turning point in my passion for cooking. Subsequently, I’ve eaten at Red Lantern at least a dozen times since.

This dish is very satisfying, both from the perspective of cooking it, and eating it. Tofu is one of those ingredients you cook just not quite enough to be completely confident; and yet once you’ve finished deep frying it and the smell of the spring onions, chilli and garlic in the oil hits, you know you’re onto something fabulous.

This could be done as part of a Vietnamese feast or a starter as part of a dinner party, possibly served with other interesting starters. It really is a unique, sharp and tasty dish.

Ingredients

250g tofu pillows (Chinese-style pressed firm tofu)
Oil
2 spring onions (scallions), sliced
1 bird’s eye chilli, sliced
1 teaspoon minced garlic
Salt and pepper seasoning mix (Combine 1 tbs salt, 1 tsp sugar, 1 tsp white pepper, 1 tsp ground ginger, ½ teaspoon five-spice)
Lemon

Method

  1. Cut the tofu into 4x2cm cubes and place on a cloth to dry; in a standard tofu pack, this makes 6.
  2. Put enough oil in a wok to deep-fry the tofu, and heat to 180c. This will cook a brown a bread cube in 15 seconds.
  3. Deep-fry the tofu for 5 minutes or until golden and very crispy. Remove from the wok and reserve the oil for later use.
  4. Add 2 teaspoons of the reserved oil to the wok and place over a high heat.
  5. Add the spring onions, chilli and garlic and stir-fry for 30 seconds ensuring the garlic doesn’t burn. Add the tofu and salt a pepper seasoning and toss.
  6. Serve with salt, pepper and sprinkle of lemon.

Smoky Chipotle Salmon & Coriander Dressing

.Reading time 2 minutes.

Serves: 2

This is seriously, so good. Like, so good.

You’ll know it off by heart the first time you cook it. It is incredibly healthy, especially when served with cauliflower rice. It looks great. The fish can be marinated in-advance. It’s hot and filling and the contrast of the cold yogurt with the hot, smoky salmon and the rice is just awesome.

This is why it is seriously so good. So good, I have cooked it twice in two weeks and I won’t feel bad cooking it a third time. There is no shame. This should be a staple.

Thank you to Suskizzled where I sourced the original recipe…)

A quick note on the dry rub.

Unlike in the States, Chipotle Chilli Powder is not a staple of our stores. I sourced it from Herbies though only because I was in the area. There would be reasonable substitutes and as an alternative, I saw a chipotle dry rub in Coles which essentially had the same ingredients and would probably be alright also.

Ingredients

2 salmon fillets (skin off)
1tsp ground cumin
1 tsp chipotle chilli powder
1 tsp garlic powder
pinch of salt and pepper

Coriander Dressing

4 heaped tbsp fat free Greek yoghurt
1 Habanero chilli, finely chopped
Large bunch of coriander, chopped
Salt and pepper to taste

Method

  1. Combine the dry-rub ingredients in a small bowl and rub all over the salmon. Set-aside or refrigerate if using later.
  2. Heat a heavy pan and pan cook the fish on both sides until still slightly rare and flaking.
  3. Mix all the dressing ingredients in a bowl.
  4. Serve the salmon with the coriander dressing drizzled on-top; serve with cauliflower rice and a small side salad of greens, sliced shallots, avocado and a squeeze of lemon.

Jamie Oliver’s Mexican Breakfast: Chilli tomato stew, eggs and cheese wrapped in tortillas

.Reading time 3 minutes.

Serves 6

I am not usually very adventurous with breakfast. Scrambled eggs and bacon or an Eggs Benedict is my go to in pretty much any hotel or café; occasionally an omelette as long as it has ham, cheese and mushroom.

I do cook pancakes from time-to-time, though with some chopped parsley, milk and garlic powder, scrambled eggs and few slices of buttered toast are my regular offering to the boys and Nat on a Sunday morning; boring perhaps, comfortable yes.

I had these eggs cooked for me for my last birthday and with a flute of good French, this dish reminded me of why being adventurous can come with such reward.

Are these the best eggs ever? My mother thinks Kylie Kwong has this honour stitched up whilst my father thinks Roger Verge’s Fried Eggs with Wine Vinegar wins.

For me – this Mexican breakfast – is way up there and a fabulous way to celebrate someone’s birthday; if you’re celebrating the birthday of someone my age, it will definitely be the best present they get.

Go Jamie Oliver. Go Nat!

Ingredients

Olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh red or orange chillies, deseeded and finely sliced
1 large dried chilli
3 fresh bay leaves
Sea salt and freshly ground pepper
2x 400gm tins chopped tomatoes
2 large tomatoes, sliced
6 large eggs (free range Nat!)
6 tortillas
150gm grated cheddar cheese, to serve
Method

  1. In a large fry pan (with a fitted lid) or a tagine (which we used and is far more dramatic for purposes of presentation), heat the oil to a medium-high heat.
  2. Add the onion, garlic, pepper, both the fresh and dried chillies, bay leaves and a good pinch of salt and pepper; stir and cook for 15 minutes to soften and caramelise.
  3. Add the tinned tomatoes and try to break them up/mash them a little as they combine and cook; bring to the boil and then reduce and simmer for five or so minutes as the sauce thickens and reduces slightly.
  4. Check the seasoning and then layer the fresh tomato slices over the sauce.
  5. Make six wells in among the tomato slices and sauce and crack the eggs into the wells; try to crack them as quickly as possible so they cook consistently.
  6. Season the eggs and cover the pan for 3 – 4 minutes or until the eggs are poached to your liking.
  7. Whilst the eggs are cooking, warm the tortillas in the oven or microwave.
  8. At the table, sprinkle some of the cheese on a tortilla and add an egg with the sauce and tomato; wrap it up and enjoy with Champagne.