Category Archives: Soups & Salads

Sea Food Chowder

Serves 6

Ingredients

  • 3           tbsp butter
  • 1           fresh fennel bulb, centre core removed, sliced thinly
  • 2           med-large potatoes, peeled and diced.1 large white onion
  • 1           medium leek, white part only diced
  • 2           small bay leaves
  • 5-6        sprigs chopped fresh thyme
  • 2           cups fish stock
  • 2           cups whipping cream
  •              Zest of 1 lemon
  • 1           cup diced fish(Halibut, salmon or ling cod)
  • 1           lb prawns or another seafood of your choice
  •              Chopped fresh herbs, such as parsley, dill and/or chives
  •              Salt and pepper to taste

Instructions

  1. Melt butter in large saucepan over medium heat.  Add fennel, potato, onion and leek. Cook. continue stirring until vegetables are tender but not brown, about 10 minutes.
  2. Add bay leaves and thyme, fish stock and cream.  Simmer until chowder thickens slightly and flavours blend, about 10-15 min.  Add lemon zest and salt and pepper to taste.
  3. The chowder can be made ahead to this point, and stored in the refrigerator until you’re ready to serve it.
  4. To complete the dish: dice fish and devein prawns.
  5. Reheat the chowder base over medium heat until it reaches a simmer. Add the fish and prawns and cook for 8 minutes, stirring constantly.
  6. Season with salt and pepper and add fresh chopped herds.
  7. Divide the seafood into bowls and serve. 

Salmon Chowder

Bisques and chowders are two types of thick soup.  Bisque is generally smooth while chowder is chunky.  Both have a history with seafood – the word chowder comes from the french word for cauldron in which fishermen made their stew, but both words are often used to describe non-seafood dishes as well.

Serves 6-8

  • 6          tbsp canola oil
  • 3          large yellow onions, diced medium
  • 3          large carrots, diced medium
  • 6          stalks celery, diced medium
  • 1          lb potatoes, diced medium 
  • 5          cups water
  • 2          tbsp dried oregano
  • 1          tbsp dried basil
  • 1          tbsp dried thyme
  • 1          tbsp salt
  • 1/2       cup roasted garlic*
  • 1          small roasted red bell pepper peeled**
  • 3          cups whipping cream
  • 1          lb fresh Salmon, Halibut or ling code, boneless, cut into bite size pieces
  • 1          tbsp chipotle chili 
  • 1          tbsp chopped fresh dill

Instructions

  1. Heat 4 tbsps of the oil in a large heavy-bottom saucepan.Stir in all but 2 tbsps of the chopped onions as well as all the carrots and celery,  (set the onions aside for now).  Cook for 25 minutes or until tender.
  2. Add the potatoes, water, dried spices, bring to a simmer and cook uncovered for 20 minutes.
  3. Meanwhile, use a food processor to puree the roasted garlic and red pepper.  Add to the soup along wth the cream.
  4. Heat the remaining 2 tbsps oil in a medium heavy bottom frying pan over medium-high heat. Add the fresh salmon, chopped onions and chipotle puree.  Sure for 4-5 mins, then transfer to the soup pot.
  5. Simmer for 5 min. or until the chowder is hot throughout, then serve, garnish each bowl with a little chopped dill.

* To roast a whole garlic, preheat the oven to  400 degree, slice the paper end of the build, exposing the top of the garlic cloves.  Drizzle lightly with olive oil, wrap tightly in aluminum foil, and bake for 20-25 mins,, until soft.

**To roast bell peppers, preheat the broiler in your oven, then core each pepper and slice it into quarters.  Place the pieces skin side up on a baking sheet and slide it under the broiler, roasting until the skin is blackened.  Pop the blackened peppers into a bowl, cover tightly with plastic wrap, and steam for 20 min.  Remove the skins.  they should slide off easily.

Corn Chowder

Substitue corn for salmon

 

Crunchy Oriental Salad

      Dressing

  • 1/4         cup canola oil
  • 1/4         cup sugar
  • 1/4         cup cider vinegar
  • 2            tbsp soy sauce

 

Mix everything together in a jar and refrigerate till needed.

Ingredients

  • 1            package (16oz) Coleslaw
  • 1            pkg broccoli coleslaw mix
  • 2            grated carrots
  • 1            red pepper thinly sliced
  • 1            green pepper thinly sliced
  • 1            cup cooked edamame beans
  • 1            bunch spring onions
  • 1            pkg (3oz) beef/vegetable flavoured ramen noodles
  • 1/4         cup cranberries
  • 1/4         cup roasted peanuts or sunflower seeds
  • 1/4         cup chopped cilantro
  • 1/4         cup chopped mint leaves

Instructions

  1. Rinse and drain the coleslaws.  Put the coleslaw at the bottom of the dish.  Add the rest of the vegetable.
  2. Just before serving, sprinkle the salad with broken ramen noodles, and the rest of the ingredients,
  3. Add the salad dressing mix the salad and serve. 

Greek Salad Dressing

  • 2              tbsp Dijon mustard
  • 1/4           cup extra virgin oil
  • 2              tbsp honey
  • 1              tbsp fresh lemon juice
  • 2              tbsp red wine vinegar(white vinegar)
  • 1              minced garlic grated
  •                 pinch salt and pepper
  • 2              pinches of basil and oregano

Shake together and serve.

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

IMG_3008 (1)

Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Thai Chicken Boat Salad(Parviz Paroo)

 
(Called Lard Gai – Gai means Chicken in Thai)
 
Ingredients
  • 1                  lb organic mince chicken thigh
  • 2                  inch ginger cut into small matchsticks
  • 1                  tblsp garlic chopped fine
  • 1/2               cup salt-reduced chicken stock
  • 2                  tbsp rice vinegar(or to taste)
  • 1                  Thai red chilli finely chopped or
  • 1/2               tsp cayanne pepper(or to taste)
  • 1                  med shallot or red onion finely chopped
  • 1/2               cup chopped green onions
  • 2                  tbsp lime juice
  • 1                  tsp lime rind
  • 1                  tbsp honey and a little stevia(or sugar of your choice)
  • 1/4               cup fish sauce(or to taste
  • 1                  cup chopped basil
  • 1/2               cup chopped cilantro
  • 1/4               cup chopped mint
  • 3                  Organic California Endives
  • 1/4               cup toasted sunflower seeds or chopped cashew(optional)

Instructions

  1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
  2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
  3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
  4. Taste and adjust chilli, sweetness and lime, let it cool.
  5. Rinse the endive and pat it dry.
  6. Fill the endive with the minced chicken.
  7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )
Note:
Tamarind can be substituted for lime juice.
You can use home made chicken stock.

Tom Yum Soup

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.

Ingredients

  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2           lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12         tbsp fish sauce
  • 8-12         tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp canned Thai roasted chili sauce
  • 10 tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
 
Instructions
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Note,
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
 
Lemongrass
 
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
 
Galangal
 
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
 
Kaffir leaves
 
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Pomegrante and Walnut Salad

This crunchy, tangy and vibrant salad is closely related to the classic Turkish”spoon salad”.  Everything is cut into very small pieces so that one spoonful of salad excites the palate with all the different ingredients. 

Sumac and Pomegrante molasses (also known as pomegrante paste) can be bought at a Meditarianian grocery store and some Supermarkets.

Ingredients

  • 1/2        cup walnuts
  • 1           pomegrante, cut in half
  • 1/2        cup flat leaf parsley leaves, roughly chopped
  • 2           tomatoes, cut into 1/4 “cubes
  • 1           Lebanese cucumber, seeded and curt into 1/4″ cubes 
  • 1/2        red pepper, seeded and cut into 1/2” cube
  • 1/2        red onion. cut into 1/4” cube
  • 1           tsp sumac
  • 2           tbsp extra virgin olive oil
  • 2           tbsp lemon juice
  • 1           tbsp pomegrante molasses
  •              salt to taste

Instructions

  1. Preheat oven to 400 degree.  Place the walnuts on a baking tray and toast in the oven for 5-7 minutes.  Remove from the oven and allow to cool, then roughly chop.
  2. Hold pomegrante half over a large bowl and using a wooden spoon, tap the pomegrante hard to release the arils (seeds).  Repeat with the other half.
  3. Add the walnuts, parsley, tomatoes, cucumber, capsicum, onion and sumac to the bowl.
  4. Stir in the olive oil, lemon juice and pomegranate molasses, and toss to combine.  Season with salt, to taste, and serve immediately. 

Chicken and Mango Salad with Glass Noodles

The light and clean Asian combination of chicken and Mango is treated to a touch of  heat from a bit of fresh chili.

Ingredients

  • 4             oz thin bean thread noodles
  •                (also known as cellophane, glass. Or mung bean noodles)
  • 1             lb cooked and cubed chicken
  • 4             cups chopped lettuce leaves  
  • 1             large mango(1 lb), peeled and cut into 1/2- inch cubes.
  • 3             Scallions, thinely sliced crosswise
  • 1             red pepper thinely sliced
  • 2             carrots thinely sliced
  • 1/4          cup coarsely chopped fresh Serrano
  •                or jalapeño chilli, including seeds, or to taste
  • 1             cup chopped cilantro
  • 1/4          cup chopped mint
  • 1/4          cup chopped basil
  • Dressing
  • 2             limes, zest and juice
  • 1/3          cup rice vinegar (not seasoned)
  • 1/4          cup fish sauce
  • 2             tbsp sugar 
  • 1-1/2       tsp salt

Instructions

  1. Cover noodles with boiling hot water in a large bowl and let stand  8 minutes.
  2. Drain noodles in a colander and rinse with cold water.  Drain well, then return to bowl.
  3. While noodles are soaking, combine chicken, and the rest of the salad ingredients in another large bowl.
  4. Stir together the dressing ingredients till the sugar is dissolved, then toss half of the dressing with noodles and half with chicken salad.
  5. Spread the lettuce in a salad bowl, then noodles topped with chicken salad.  

Variation:  You can use shrimps instead of chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Thai-Style Steak Salad

  • 1/4            cup fresh lime juice
  • 1               tbsp soy sauce
  • 1               tbsp sugar
  • 1/2            tsp red-pepper flakes
  • 3               tbsp vegetable oil
  • 2               boneless rib-eye steaks(each 8 oz and 3/4 inch thick)
  •                  Coarse salt and ground pepper
  • 1/2            lb carrots(3-4 medium)
  • 1               medium head romaine lettuce, cut crosswise into 1- inch ribbons
  • 1/2            cup fresh mint leaves
  • 1               cup fresh bean sprouts (optional)
  • 1/3            cup salted peanuts, chopped (Optional)

Instructions

  1. Make Marinade:
  2. In a medium bowl, whisk together lime juice, soy sauce, sugar, red pepper flakes, and oil.  Season steak generously with salt and pepper;  place in a baking dish.  Pour 1/4 of marinade over steaks(reserve remaining marinade).  Turn steaks to coat.  Let steaks marinate up to 30 minutes.
  3. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium- rare.  Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 a 10 minutes.  Slice steaks across the grain into 1/4 inch- thick slices;  halve slices crosswise.  Transfer to a large bowl, and toss with reserved marinade.
  4. With a vegetable peeler, cut carrots into long ribbons.   Add to steak in bowl along with lettuce and mint;  toss to combine.  Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

 Crosswise.  Transfer to a large bowl

Thai Mango salad

Mango and Jiciamo SaladServes 6
Ingredients

  • 4             cups torn greens
  • 2             firm mangoes
  • 1             sweet red pepper
  • 1             sweet yellow pepper
  • 2             carrots, coarsely grated
  • 1/4          cup coarsely grated fresh ginger
  • 1/2          cup thinly sliced spring onions
  • 2             cups bean sprouts
  • 1/4          cup coarsely chopped mint
  • 1/4          cup coarsely chopped basil
  • 1/4          cup coarsely chopped cilantro
  • 1/2          cup  coarsely chopped roasted peanuts
  • 1/2          cup (125 mL) thinly sliced green onions
  • 2             tbsp (30 mL) coarsely chopped fresh mint

Dressing:

  • 1/4           cup (60 mL) vegetable oil
  • 1              tsp (5 mL) grated lime rind
  • 2              tbsp (30 mL) lime juice
  • 1              tbsp (15 mL) fish sauce or soy sauce
  • 2              tsp (10 mL) granulated sugar
  • 1              tsp (5 mL) minced hot pepper
  • 1/4           tsp (1 mL) each salt and pepper