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Sticky Sweet Chilli and Spring Onion Salmon

25 Jun


My absolutely favorite flavors to pair with salmon is asian, they just work so perfectly together and compliment one another wonderfully. My other asian salmon dishes are fantastic but they miss one thing that this dish has… a sticky, smooth sauce that coats the salmon and there really is loads of sauce in this dish!


If you aren’t a crazy sauce fanatic like me you can half the quantities. I like to serve this with just some steamed veggies but a serving of basmati rice would also be delicious if you want a more substantial meal.


Sticky Sweet Chilli and Spring Onion Salmon (Serves 2 with lots of sauce)

4tbsp sweet chilli sauce

3tbsp soy sauce

1tbsp fish sauce

4-5 kaffir limes leaves, crushed or finely chopped

2 spring onions, roughly chopped

1tbsp olive/sesame oil

2 salmon fillets, deboned and skin on

salt and pepper

1 spring onion, sliced on the diagonal

  • Whisk the sweet chilli sauce, soy sauce, fish sauce, crushed kaffir lime leaves and spring onions in a small bowl and set aside.
  • Heat the oil in a small frying pan over a medium heat and cook the salmon fillets for 4-5mins on each side or until cooked all the way through.
  • Pour the sauce over the salmon fillets and turn the heat down to low but make sure it is still bubbling, continue to cook for 1-2mins spooning the sauce over the salmon repeatedly until the sauce is thickened and sticky. Season with salt and pepper
  • Serve the salmon with steamed veggies, drizzled with sauce and sprinkled with spring onion.


Sweet Chilli and Lime Prawn Stir Fry

21 May


In my opinion, chilli and lime is a combination that just never seems to tire. Whenever it’s used it just creates a taste explosion in my mouth and I want it more and more. This is quite an easy take on the flavors because it uses only the lime juice, no nasty zesting (Which I loath doing!) and no cutting up chillis required either. Win win situation.This is real speedy to throw together as long as you have all your prep done which I highly recommend. Nothing spells disaster more then making stir fry with no prep done, unfortunately. The prawns are a nice basic flavor to carry the power of the chilli and lime and I personally couldn’t stop eating this. Great cold too if you want a super yummy lunch the next day 🙂


Sweet Chilli and Lime Prawn Stir Fry (Serves 2)

2tsp sesame oil

1/2 courgette, cut into thin discs

1/2 red onion

2 small carrots, peeled and thinly sliced

1/2 orange/yellow pepper, thinly sliced

4 garlic cloves, minced

1/2 inch piece of ginger, peeled and grated

1 x 175g pack of cooked ready to eat prawns

For the Sauce:

Juice of 2 limes

2tbsp sweet chilli sauce

1tsp sesame oil

1tbsp honey

2tbsp soy sauce

1tsp cornflour mixed with a drop of water to make a  paste

  • Firstly, whisk all the sauce ingredients together in a small bowl and set aside.
  • Then heat the sesame oil in a wok over a medium heat then add all the veggies except the garlic and ginger. Cook for about 3mins until all the veg are starting to soften. Add the garlic, ginger and prawns and cook for a  further 1-2mins.
  • Pour in the sauce and mix to combine then add the cornflour mixture and season with salt and pepper. Cook for a final 2mins until the sauce is thickened and everything is steaming hot.
  • Serve immediately over brown rice.


Sweet and Sticky Tofu Stir Fry

4 Apr


Tofu is something I have always been very curious about. So the other day when I was in the health food store and saw a box of it, I finally bit the bullet and just bought it. I figured now that I have it I have to use it, right? So I went searching for a recipe that would be playing it safe. This one was highly recommended as a beginner tofu recipe and I must admit it did sound super delicious. And I am glad to report that it indeed is super delicious. The tofu has a very mild taste and the sauce is so good. It is sweet and sticky and utterly out of this world. Even if you are not a fan of tofu or you just have no desire to try it then make this sauce instead with chicken or mixed vegetables. It tastes just like it’s from the best Chinese restaurant ever. And making a double batch will never go to waste either!


Sweet and Sticky Tofu Stir Fry (Serves 2)

170g firm tofu

1 egg

1/3 cup + 1 heaped tsp cornflour

rapeseed oil

2 spring onions, sliced thinly on the diagonal

1 inch piece ginger, peeled and finely grated

2 garlic cloves, minced

1/3 cup vegetable stock

2tbsp granulated sugar

1 1/2tbsp soy sauce

1/2tbsp rice wine/sherry, optional

1/2tsp chilli powder, or to taste

  • Slice the tofu into large squares. Beat the egg lightly then dip the tofu squares in it briefly. Place on a clean plate and sprinkle with the 1/3 cup cornflour and toss until it is all coated. 
  • Heat 1tbsp rapeseed oil in a large pan and fry the tofu until crisp and golden brown. Transfer to a plate lined with kitchen paper and set aside.
  • Add an extra tbsp of rapeseed oil and fry the spring onions, ginger and garlic for 1-2mins. Pour in the soy sauce, sugar, soy sauce, vinegar and sherry. Sprinkle the chilli powder in to taste and mix to combine.
  • Mix 1tbsp water with the tsp cornflour in a small cup to make a paste, pour into the frying pan with the rest of the sauce and mix well. Cook for 1-2mins until the sauce starts to bubble.
  • Add the tofu back into the pan and mix gently until all the tofu is generously coated with the sauce.
  • Serve immediately with rice, couscous and steamed greens.


Sesame Marinated Monkfish and Saffron Rice

9 Mar



I am a huge fan of monkfish but I have to admit, the first time I tried it, I was a bit confused. It is an unusually firm texture considering it is fish, actually, I think it is more similar to the texture of meat. None the less, it is an amazing fish, full of flavor and because of it’s firm texture it is very easy to  cook with. This dish is so bursting with flavor and texture. It would be a handy dish if you had guests because the fish can be ready to put in the oven and the rice can be made up to an hour in advance and will keep warm in a lidded pot. I highly recommend anybody who hasn’t tried this fish to go buy some right now. Oh and make this recipe while your at it! 🙂



Sesame Marinated Monkfish and Saffron Rice (Serves 2)

2 monkfish tails

1tbsp sesame oil

2tbsp sesame seeds

3cm piece root ginger, peeled and grated

2 garlic cloves, minced

1/2-1 red chilli, finely chopped

1 small onion, finely diced

2tbsp water

1tbsp fish sauce, nam pla

2tsp granulated sugar

juice of 2 limes

For the Saffron Rice:

1 3/4 cup chicken stock

1/2tsp turmeric

1/2tsp saffron threads

a pinch of dried chilli flakes

juice of 1/2 lime

1 cup white basmati rice

1tbsp fish sauce

  • Heat the sesame oil in a wok over a medium/high heat and fry the sesame seeds for 2-3mins until golden.
  • Add the ginger, garlic, chilli and onion and continue cooking for about 2mins.
  • Pour in the water, fish sauce, sugar and lime juice, stir to combine.
  • Bring to the boil then simmer for 5mins.
  • Submerge the monkfish tails in the marinade then wrap in tin foil parcels.
  • Leave to marinate for at least 20mins or up to 3hrs.
  • Preheat the oven to 180ºc/350ºf and cook the fish in the parcels for 35-40mins.
  • Serve hot with the saffron rice.


To make the Saffron Rice:

  • Put the stock, turmeric, saffron, chilli and lime juice in a medium sized pot. Place over a medium/high heat and stir to combine.
  • Add the rice and fish sauce and stir again. Bring to the boil then turn down to a simmer. Cover with a tight fitting lid and cook for 12-15mins or until all the liquid has been absorbed.
  • When most of the liquid is gone, turn the heat off and leave the pot on the stove with the lid on for 5-10mins as the steam with fully finish cooking the rice. This rice will keep warm for up to 1hr as long as you leave the lid on.




Asian Broth with Poached Chicken and Noodles

13 Feb


This is such a quick and easy dish that produces a amazingly soothing broth that is just brimming with oriental flavor. It would be the perfect meal if you were sick. Also I think it is so easy that you could probably make it for yourself if you were sick, although it always seems so much better when someone makes it for you, right? The only thing to watch out for in this one is the ginger and garlic. It does give an amaing flavor to the broth but its not so nice if you chow down onto a whole piece of it! In my opinion though it is a small price to pay for an awesome meal.


Asian Broth with Poached Chicken and Noodles (Serves 2)

500ml chicken stock

2 small chunks of peeled ginger, bashed

3 cloves of garlic, bashed

2 chicken breasts, thinly sliced

1 spring onion, thinly sliced on the diagonal

1/2 red chilli, finely chopped

1tsp fish sauce

1tsp honey

juice of 1/2 lime

2 nests of fine egg noodles, cooked according to packet instructions

1/2tsp dried coriander

1/2tsp dried mint

salt and pepper

  • Boil the chicken stock in a medium saucepan and add the ginger, garlic and chicken strips.
  • Simmer for about 5mins then add the spring onion, chilli, fish sauce, honey and lime juice and simmer for a further 3mins.
  • Finally, add the coriander and mint and season to taste.
  • Ladle over the noodles and prepare to be relaxed!

Sticky Ginger Salmon

21 Jan


Salmon is one of my absolute favorite fish, it is such a versatile ingredient and oh so healthy as well! Personally, I love salmon with an Asian twist on it as I think the flavors just go together so perfectly. This recipe is absolutely bursting with fresh, zingy flavors and is also really healthy, which is always a plus. This would be an ideal dish to make if you were going to have guests because you could make it all up and have it marinating in the fridge, then just bake it when you need it. So easy.


Sticky Ginger Salmon (Serves 2)

25g crystallized ginger, cut into very thin matchsticks

3 garlic cloves, minced

2 1/2tbsp dark soy sauce

2tbsp runny honey

1 1/2tsp sesame oil

1/2 fresh red chilli, finely chopped

1/2 orange, zest and juice

2 salmon fillets, skin on

salt and pepper

To Serve:

2 nests of dried egg noodles

a fresh crunchy salad

  • In a dish big enough to fit the two salmon fillets, whisk together the ginger, garlic, soy sauce, honey, sesame oil, chilli and orange juice and zest. 
  • Add your salmon fillets to the dish and rub them around in the marinade to get them fully coated. Leave them skin side up and let marinade for at least 30mins.
  • Preheat the oven to 200ºc/375ºf and line a baking tray with baking parchment.
  • After the 30mins, take the salmon out of the marinade and let most of the marinade drip off them and back into the dish. Lay the salmon on the prepared baking tray and and bake in the oven for 20-25mins.
  • Pour the marinade into a small pot and heat over a medium heat for 2-3mins, stirring constantly until it thickens slightly.
  • Cook the noodles according to packet instructions and toss with 1-2tsp sesame oil then serve with the salmon fillets, drizzled with some marinade sauce  and a big, fresh salad.

Spicy Leftover Turkey Asian Noodles

28 Dec


This is a wonderful way of using your leftover turkey because it has a warming chili kick that really gives new life to any unwanted turkey after Christmas. Although it is slightly spicy it also has a sweet tang from the honey which really balances out the flavors. The cornflour mixture thickens the sauce so it really coats the noodles and infuses the lavor throughout the whole dish. Again, as in pretty all of my recipes, you can vary the vegetables to your liking.


Spicy Leftover Turkey Asian Noodles (Serves 4)

2-3 garlic cloves, minced

1 red chili, finely chopped

1 onion, sliced into thin wedges

1 large carrot, sliced thinly

1/2 courgette, sliced thinly

1/2 -1 cup frozen peas

1/2 head of broccoli, cut into small florets

1/2 red pepper, sliced into strips

1/2 yellow pepper sliced into strips

300-400g turkey breast, in strips

4tsp sesame oil

2tsp oyster sauce

2 1/2tbsp soy sauce

1tsp fish sauce (nam pla)

2-3tsp honey

75ml chicken stock

1 heaped tsp cornflour mixed with 1-2tsp water to make a paste

4 nests of dry egg noodles

  • Chop all your vegetables as indicated above. For the sauce, mix together 2tsp of the sesame oil, oyster sauce, soy sauce, fish sauce, honey and chicken stock and set aside.
  • Heat 1tsp of sesame oil in a large wok. Once hot add your garlic, chili and onion and fry for 3-4 mins over a medium/high heat until slightly softened.
  • Add the rest of your vegetables and cook, stirring regularly, until the vegetables are softened but still have a bite.
  • Add the sauce and cornflour mixture and cook, stirring constantly until the sauce thickens. Season with salt and pepper.
  • Cook the noodles according to packet instructions. Drain and toss with the remaining 1tsp sesame oil.
  • Serve hot topped with the vegetables and turkey.

Healthy Leftover Turkey Jalfrezi

26 Dec



So Christmas is over and we all have gained a few pounds and a bunch of leftover turkey, what to do now? Make healthy dinner using all this damn turkey! Problem solved. This is an amazing curry, it is creamy and sweet with a tiny chili kick so this is perfect if you don’t like spicy food. It is very surprisingly low in calories yet it still has a creamy, thick sauce.


Healthy Leftover Turkey Jalfrezi (Serves 2)

3 green chilis, 2 finely diced and the other sliced down one side from stalk to tip without opening

2 garlic cloves

1-2 small ripe tomatoes, chopped

1/2tsp turmeric

1/2tbsp cumin

1/2tbsp garam masala

1/2tbsp caster sugar

1/2tsp salt

2tsp groundnut/sunflower oil

200-250g leftover turkey or cooked chicken breasts

100ml water

1tbsp half fat creme fraiche

1 onion, sliced into strips

1 green pepper, cubed

4-6 large cherry tomatoes, quartered

1tsp cornflour mixed with 2tsp water to make a paste

  • Heat half the oil in a deep frying pan or wok over a medium/high heat and add the diced chili, garlic, chopped tomatoes, turmeric, cumin, garam masala, sugar and salt. Fry for about 4-5mins, stirring constantly.
  • Add the leftover turkey, water and creme fraiche and mix to combine. Turn the heat down to low and let the curry simmer while you finish the rest or the dish.
  • In a separate  small frying pan, heat the rest of the oil and fry the onion and pepper for about 4mins then add the quartered tomatoes and fry for a further 2mins. Add to the simmering curry with the cornflour mixture and mix lightly to combine and thicken.
  • Serve hot with rice and steamed veggies.

Thai Green Chicken Curry

27 Nov

I love all types of curry. A good curry is always full of flavor and has a brilliant ability to warm you through on a cold winters day. This is a very mild curry that has a sweet and zesty flavor. It is a great curry to serve to someone who is skeptical about trying curry as an introduction. It is also a good dish to make in bulk and freeze the leftovers or to serve to guests as you can have it made earlier in the day and then just heated up when your ready to serve.

Thai Green Chicken Curry (Serves 3-4)

1 onion, diced

2 red peppers, sliced

1tbsp rapeseed oil

2tbsp Thai green curry paste

4 chicken breasts, sliced

1 x 400ml can light coconut milk

1tsp dark brown sugar

2tsp fish sauce

1 lime, zest and juice

1/2tsp dried coriander

  • Heat the oil in a deep frying pan and fry the onion and pepper for 2-3mins until softened. Add the Thai green curry paste and cook for a further 1-2mins.
  • Add the chicken and cook for 3mins.
  • Pour in the coconut milk, dark brown sugar, fish sauce and lime zest. Bring to the boil then turn the heat down to low and simmer for 15-20mins until the chicken is cooked through.
  • When you are ready to serve, stir through the lime juice and dried coriander and serve with steamed brown rice and vegetables.

Asian Minced Beef and Noodles

6 Nov

This is a lovely Asian dish, it is really quick to put together and uses mostly store cupboard ingredients. It is packed with flavor and goes perfectly with steamed vegetables. It is a great midweek supper and you could easily add a few vegetables to the beef such as pepper, baby corn or mushrooms. Also I am so sorry for the terrible quality of the photos. They days are getting dark before I have dinner so I have to photograph my pictures in the dark and they don’t come out very well. The dish looks a hundred times better in real life! I hope you’ll try it and see for yourself. Again so sorry!

Asian Minced Beef and Noodles (Serves 4)

1-2tsp dark brown sugar

2tbsp oyster sauce

2tbsp soy sauce

1tbsp hoisin sauce

a thumb sized piece of root ginger, peeled, grated

2tbsp sesame oil

2 spring onions, finely chopped

500g lean beef mince

1tsp chinese five spice

4 nests dried egg noodles

2tbsp cornflour

2tbsp sweet sherry

salt and pepper

  • Mix together the brown sugar, oyster sauce, soy sauce, hoisin sauce and 125ml of water and set aside.
  • Heat 1tbsp of sesame oil in a wok and add the ginger and spring onion. Stir fry for 30secs-1min then add the beef mince and cook for 5-10mins until fully cooked.
  • Add the chinese five spice and the bowl of mixed sauces. Continue to cook for about another 5mins and season.
  • Cook the noodles according to the packet instruction, drain and toss in the remaining 1tbsp sesame oil.
  • Mix together the cornflour and sherry then add to the wok. Mix and serve on a bed of noodles and garnish with extra spring onion. Serve with steamed vegetables.
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