Recipes

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Coconut Rice

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Coconut Rice

Ingredients

  • ¾ cup coconut water

  • 2/3 cup coconut milk

  • ¾ cup jasmine rice

  • ¼ tsp salt

Directions

  • In a medium saucepan, bring the coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until the liquid has been absorbed (there may be just a little bit of excess in the center which you can drain off), about 20 minutes. Fluff with a fork, then let rest for 5 minutes.

Notes

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Carrots with Black Sesame and Ginger

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Carrots with Black Sesame and Ginger

Ingredients

  • 2 tablespoons sesame oil

  • 2 teaspoons minced ginger (fresh or paste)

  • Shredded carrots (1 – 1 ½ cups)

  • ¼ cup water

  • Coarse sea salt

  • 1 teaspoon soy sauce

  • 1 tablespoon toasted black sesame seeds

Directions

  • Heat the sesame oil in a large skillet set on high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just about 30 seconds. Add the carrots and stir to combine them with the ginger and oil. Add a big pinch of salt and the quarter-cup of water and turn the heat down to medium-high. Cook until the water evaporates and the carrots just begin to soften, about 4 to 5 minutes. Stir in the soy sauce and sesame seeds, and serve.

Notes

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Char Siu Pork

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Char Siu Pork

Ingredients

  • 2 Pork Tenderloins

  • 1 tablespoon ‘alaea (Hawaiian red salt)

  • 1 cup packed brown sugar

  • 1/3 cup mild honey

  • 1 ½ teaspoons Chinese 5-Spice powder

  • ¼ cup hoisin sauce

  • 3 tablespoons whiskey

Directions

  • Rub the tenderloins with the salt and place in a gallon-size Ziploc bag. In a bowl, combine the sugar, honey, 5-Spice powder, hoisin, and whiskey to make a marinade. Whisk together until well-combined. Refrigerate 1/3 of the marinade in an airtight container for basting, and pour the remaining marinade in the Ziploc bag with the tenderloins. Massage the bag gently to ensure both tenderloins are covered in marinade, then seal the bag and refrigerate it overnight.
  • When ready to cook, preheat the oven to 350°, and fit a roasting pan with a rack at least 2” tall. Fill the pan with ¼” of water. Place the tenderloins on the rack and roast for 20 minutes. Flip the tenderloins and baste them with half of the remaining marinade and roast for another 20 minutes. Flip and baste again, then roast for another 20 minutes. The tenderloins should be cooked through and still moist at the center. Transfer the tenderloins to another rack to cool for a bit. The pork can be served immediately, or cooled completely for use in another dish.

Notes

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Züri Gschnätzlets

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Züri Gschnätzlets

Ingredients

  • knob of butter

  • 600 g veal, cut into strips

  • handful of flour

  • 1 onion, diced

  • 250 g mushrooms, sliced

  • 125 ml white wine

  • 125 ml cream

  • 250 ml stock

  • salt and pepper

  • parsley

Directions

  • Melt the butter in a large frying pan. Dust the veal with flour and fry in the butter for about three minutes. Remove from the pan.
  • Add the onion and mushrooms to the pan and fry for a few minutes. Add the white wine, then the stock and bring to a boil. Turn the heat down, add the cream, and stir until you get a creamy, uniform sauce.
  • Add the meat back to the pan, then season with salt and pepper.
  • Garnish with parsley.

Notes

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Rösti

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Rösti

Ingredients

  • between 800 g and 1 kg potatoes

  • nutmeg, salt and pepper to taste

  • enough fat to cover your pan (see below)

Directions

  • Ideally the day before, boil the potatoes in their jackets, in salted water. This usually takes around 20-25 minutes. You are looking for potatoes that are cooked, but still a little firm. Cool them completely and keep them in the fridge until needed.
  • Peel the potatoes (the skin should come off very easily, and usually I just scrape it off with a butter knife), then coarsely grate with a cheese grater (or Röstiraffel, Switzerland’s very own Rösti grating tool).
  • Season with nutmeg, salt and pepper, using your hands to gently toss through the grated potatoes.
  • Heat your pan over high heat. Add fat to the pan and when this starts to splutter, add the grated potato and press it down all over. Turn the temperature down to medium and let it cook without disruption for about 12-15 minutes (I find it helpful to set a timer, otherwise I get impatient and try to lift the pancake before a nice crust has formed).
  • Now, try to give the frying pan a shake and if the pancake moves, use a spatula to peek underneath.
  • When the bottom is golden brown you are ready to flip.
  • Slide the pancake out onto a plate, cooked side down, add a little more fat to your pan, then gently flip it back into the pan. (Or turn the whole pancake upside down onto a plate, add a little more fat, then slide it back in).
  • Cook for another 12-15 minutes or until golden.

Notes

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Australian Sausage Sizzle

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Australian Sausage Sizzle

Ingredients

  • 2 large onions, sliced

  • olive oil

  • 1 package sausages (more on this on stream)

  • sliced white bread

  • red tomato condiment (more on this one stream)

Directions

  • Writing out instructions for this feels slightly ridiculous. Grill the sausages. Might need oil. Grill the onions. Put the sausage and the onions on a slice of bread, add condiment and eat.
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Fairy Bread

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Fairy Bread

Ingredients

  • 8 store-bought white bread slices

  • Spreadable butter (or margarine)

  • 100‘s & 1000’s sprinkles

Directions

  • Start by covering slices of white bread in lots and lots of spreadable butter. Be generous and spread the butter right to the edges (this is what the sprinkles will stick to).
  • Carefully add 100’s & 1000’s sprinkles on top of the butter. I find it easiest to do this by spooning over the sprinkles using a dessert spoon.
  • Finally, cut your bread slice into small triangles. Serve.
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Pineapple Fritters Option 2

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Pineapple Fritters Option 2

Ingredients

  • 3 c plus 2 tablespoons vegetable oil

  • 1 c all purpose flour

  • 1/4 tsp salt

  • 1 Tbsp sugar

  • 1 egg, slightly beaten

  • 1 c milk

  • 1 (20 ounces) can pineapple rings

  • 1/4 c confectioner’s sugar

Directions

  • Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365°F. Meanwhile, combine flour, salt and sugar in a large bowl.
  • Mix egg, milk and remaining oil in a small bowl. Slowly add liquid ingredients to dry ingredients, stirring with a fork or whisking until smooth.
  • Pat pineapple rings completely dry. Dip each ring into batter, letting excess drip back into bowl.
  • Lower rings gently into hot oil with a slotted spoon, 2 at a time. Fry until golden brown, about 2 minutes. Drain well on paper towels. Sprinkle with confectioners’ sugar.

Notes

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Pineapple Fritters – This is the one we made on stream

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Pineapple Fritters Option 1

Ingredients

  • 6 tinned pineapple slices

  • 1 cup plain flour (for batter)

  • 2 tsp baking powder

  • 1 1/4 cups cold water

  • Vegetable oil for deep frying

  • 1/2 cup plain flour (for dusting)

  • cinnamon sugar

Directions

  • Sift flour and baking powder into a bowl and whisk in water until batter is lump free.
  • Leave to stand for 10 minutes. Don’t forget to let the batter stand. It gives the baking powder time to do its thing.
  • Drain pineapple and dust in plain flour.
  • Using a fork, dip them in batter to coat and use a 2nd fork to drop them into the hot oil. Fry until golden brown. (2-3 minutes)
  • Drain on paper towel and dust with cinnamon sugar.

Notes

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Curried Lentil Kale Potato Pie

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Curried Lentil Kale Potato Pie

Ingredients

  • Crust

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch cubes

  • 1/2 cup chilled solid vegetable shortening, cut into 4 pieces

  • 1/4 cup vodka, cold

  • 1/4 cup ice cold water

  • Filling

  • 3 Tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced carrots (approximately 3 carrots)

  • 4 garlic cloves, chopped

  • 2 inch piece of ginger, peeled and grated

  • ¼ tsp red pepper flakes

  • 1 Tbsp + 2 tsp yellow curry powder (I prefer medium)

  • 2 tsp salt

  • 1 cup dried green lentils

  • 28 ounce can whole, peeled tomatoes

  • 2 cups broth or water

  • 1 can full-fat coconut milk

  • ½ cup fresh cilantro, chopped

  • 3 cups chopped kale, stems removed

  • diced potato (how much? not sure! let’s try it and see!)

Directions

  • Crust
  • Process 2 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until crumbs start to collect into clumps, about 15 seconds (there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle bourbon and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into two balls, one slightly bigger than the other and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • Filling
  • Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
  • Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
  • Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
  • Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
  • Take the lid off and add the chopped kale, potatoes, and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
  • Taste and adjust salt if necessary.
  • Assembly
  • Press larger dough circles into pans, letting excess overhang the edge. Fill each pan with 10-12 ounces of the filling (this will somewhat depend on how large your chicken breasts and vegetables were and how much your sauce reduced while cooking–just try to make it pretty even). Top with smaller dough circles and crimp the edges together, rolling the excess in toward the center of the pan to create a good seal. Prick the top of each pie with a fork to let steam escape and place on a cookie sheet.
  • Bake pot pies for 40-45 minutes until crusts are golden brown.