Nasi with all things fishy …

… I hope you enjoy this variation of the original recipe – some might say “if it ain't broke don't fix it” - in the interests of those who don't eat meat I rest my case!

Here it is :

Nasi with all things fishy

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

Optional sides :

Add a dish of chopped honey roasted cashews

Add bowls of soy and Kecap Manis for extra drizzle

Add a stack of small thin wraps – small wraps are easier

to control for little fingers

Add a stack of Little Gem lettuce cups – ideal for

filling with the Nasi and devouring – you'll save on

cutlery too!

a perfect “dive in dish”

Me thinks it's a perfect Saturday night treat.

The original Nasi Goreng ..

… Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy or not depending on your taste.

Here is the original with some alternative choices underlined :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder – instead of using chilli

powder use ½ tsp of sambal paste *

8oz (225g) cooked rice – instead of using plain rice, use bags

of frozen rice with added veggies *

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

instead of using soy, sugar and lemon juice use

60ml of soy sauce and 120ml of Kecap Manis *

6oz (175g) cooked wafer ham, thinly sliced

instead of using cooked wafer ham use cooked

shredded ham hock *

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder* and fry until lightly browned. Add the rice* and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice* together, then stir thoroughly into the rice mixture. Stir in the ham* then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips as shown in the photo to follow.

Whichever variation of The Gorengs you choose the principle is the same – it's the perfect vehicle for using leftovers and adding treats like prawns and ham hock. It's quick and easy to produce and so satisfying to place a large wok full of deliciousness on the table!

Now for the simplified fish version ...

Fishcake foto guide

You can make the fishcakes as small or as large as you like, depending on how you're going to serve them. May be as a starter or a main – the choice is yours!

But first a moment ... I'd like to think that I only recommend kit that I know is worth the dosh and, more to the point, has a useful purpose. In other words it will not find its way to that happy hunting ground for cast aside, useless and expensive dusty kitchen stuff in the sky.

Say hello to the ricer – you don't have to spend a fortune – price range from £4 to £40 and all points in between.

Here's a foto of mine and a simple guide to making the fishcakes and the different sizes you can make!

Ricer

Fluffy mashed potato, riced

The ingredients, ready to form into cakes

The cakes before flouring and frying

The cakes fried, ready to bake

Three different sizes of cake

The appetiser size of cake with rendang sauce

and topped with mango chutney

A size to suit every occasion!

Faff free fotos!

… the Kedgeree

It's easy peasy, you'll see :

Onions and spices

Mixed rice

Served in a bowl with a jug of curry sauce

The smoked fish and the sweetness in the

curry sauce is a perfect combination.

Lunch box anyone?

The joy of this recipe is that each element is quick and easy and can be prepped ahead – it's a win, win.

Delicious!

Coming up … fab fishcakes

Some sandwich suggestions ...

… it's my take on a “takeaway” chicken idea for the weekend. Slow cooking a whole chicken doesn't take a great deal of effort, nor break the bank either. I'd recommend too that you use the star anise option in the cavity, the flavour is divine. You'll also produce lots of moist chicken which shreds very easily, it almost melts before your eyes.

We've already had chicken soup for the soul – now here's a chicken sandwich for the soul – I have it on good authority that this is the best ever and well worth slow cooking a whole chicken solely for that purpose!

Who likes what?

It wouldn't be a sandwich without the extras, here are my

suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Good quality mayo

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – here's an Asian

recipe that will compliment your anise infused

shredded chicken

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve!

You'll need delicious bread and when I say delicious bread I mean a loaf (or may be two) that can be sliced into doorsteps.

Alternatively you could serve with a side of wedges or fries if you prefer – or both!

Bread recipe coming up ...

Chicken for the soup – two meals for one!

You could push the boat out and cook a chicken this way – it's easy peasy and economical too. Alternatively as I said, you could use the leftovers from your Sunday roast and not bother!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken and so make it up with a stock pot for the remaining 250ml

If you want to make your own stock - use a large saucepan, cover the carcass with water and any veggie stock you've got and bring to the boil, turn it down to a simmer and let it do its magic for 30/45 minutes. Strain the stock, cool, cover and set aside until you're ready – you may find more chicken to add to your stash.

You don't have to make your own chicken stock – I use Knorr Stock Pots – chicken or vegetable – if need be.

I always have leftover Charlotte potatoes in my fridge – an ideal way of avoiding waste!

You'll get cooked chicken too for sandwiches and a slaw or a curry, with noodles or a stir fry – the world is your lobster.

Next up … some sandwich suggestions!

Chicken soup – the ultimate comfort blanket

What could be better in this weather than a steaming bowl of your choice.

My first offering is chicken soup for the soul – it makes you feel better when you're in need of comfort. It's a perfect way to use scraps of leftover chicken - remove the chicken left on the legs and wings – and anywhere else. Dice, box and fridge - ready for later.

Here's the recipe :

Cream of Chicken Soup

Serves 4

30g unsalted butter

1 large onion, finely chopped

1 clove of garlic – preferably roasted

500ml chicken stock

250ml whole milk

celery salt and white pepper

diced chicken stash

garnish of grated nutmeg

50-75ml double (heavy) cream

200g Charlotte potatoes, peel and cut

into small dice

a handful of frozen petit pois

Heat the butter in a large saucepan. Add the onion and garlic and sauté gently for 2-3 minutes – there should be no colour, season with celery salt. Add the stock and diced potatoes and simmer gently for 15 minutes then add the milk and simmer again for 10 minutes Remove from the heat and allow to cool. Blitz 2/3 ladles of the soup until thick and return to the pan. Add the cream, nutmeg, peas, ground white pepper and chicken - heat gently until piping hot.

Don't forget to warm the soup bowls.

Here it is :

chicken soup for the soul – a generous

serving for supper - add good bread for dunking!

Freeze any leftover, ready to use on a cold winter day.

Thrifty or what – save yourself time and money!

The “lip smackingly good” tomato sauce!

Now for a “lip smackingly good” tomato sauce – perfect with the meatballs!

Here goes :

Tomato Sauce

500g passata

1 medium onion, chopped finely

2 cloves of roasted garlic or crushed fresh garlic

1 tbsp of rapeseed oil

knob of butter – 25g

1 tbsp of tomato paste

250g of vegetable stock

a generous sprinkle of oregano

black pepper to taste

1 tsp caster sugar

1 tsp of salt, to taste

Melt the oil and butter in a medium size saucepan (21cms/8” in diameter), add the onion and soften gently – 4-5 minutes, then add the garlic. Add the oregano and black pepper. Add the tomato paste and cook for 1-2 minutes. It's important that you cook the paste – if you don't it will be bitter and taste horrible! Add the passata, stock and then the sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for 30 minutes. The sauce will reduce and thicken. Taste the sauce before you add any salt – it's a matter of personal taste. The flavours in your sauce will develop and so will benefit from being made a couple of days ahead and fridged.

The sauce freezes well, bear in mind the size of portions – whatever suits you – smaller is more practical, you can always take out two – no waste.

You'll get 670g of sauce from the recipe.

Onions, garlic and spices in the pan with tomato paste

The sauce at the beginning of the cook

Check out the depth of colour at the end

You could create a pizza with the tomato sauce and load with meatballs and whatever else takes your fancy – don't forget to treat yourself to a generous sprinkle of grated Parmesan as well as the traditional mozzarella.

You could go the obvious route of spaghetti (as a guide 75g of dry spaghetti per person) - tomato sauce and meatballs – traditional is good!

One thing is certain your sauce and meatballs give you flexible working week supper ideas and the cherry on top of the cake – all you have to do is pull the sauce and the meatballs from your treasure chest.

What's not to love!

Now for some ideas for the festivities – Christmas and New Year!

The Italian version … first up

… the meatballs!

The recipe that follows is easy and makes really tasty meatballs. As a rough guide 450g of minced meat will give you 24 meatballs.

Meatballs

450g minced beef, pork, turkey

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*oregano – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – cool, cover and fridge.

When you are ready for supper later in the day place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure.

Note:

You can freeze Quorn mince once it has been cooked – make sure your meal is cold before freezing – use within a month. For use, defrost fully in the fridge and cook within 24 hours ensuring it's piping hot.

Now for the “lip smackingly good” tomato sauce!

A big tip ...

… use a foil tray with 2 tbsp plain flour – it enables you to roll around the koftas to coat with flour without having to “assist” them.

Here's the photo guide :

If you would prefer a larger version then use a dessert spoon of mixture, treated in exactly the same way, like these :

Here's an idea – serve the koftas with Bombay Aloo – both dishes can be frozen, in fact the flavours are enhanced by freezing. An excellent choice for a mid-week supper! A tip – freeze the koftas in amounts that suit you – and again the same with the Aloo in small containers, you can always take out more if you need it!

Bombay Aloo coming up ...

Version two – veggie or not!

How about koftas? These Indian meatballs are a real hit. As you'd expect from me they can be made ahead and frozen.

Koftas - makes 25/30 ish

500g of minced lamb

or Quorn mince

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

Easy peasy and really tasty … the photo guide is next up

It's up to you what you do ...

The burgers don't take long to prep and seal, ready to freeze or to cook and serve immediately. If you are freezing a batch seal them in the pan then transfer onto sheets of kitchen roll to cool then bag and freeze as you wish – they are an excellent addition to your treasure chest – aka your freezer!

Serve with whatever floats your boat – in a brioche bun, lightly toasted, with a cheese slice, loaded with avocado, onion, slaw and/or mayo and loads of salady stuff on the side.

Another thought - slice an onion, a sweet variety or Spanish is good too, slice a beef tomato and place on top of the onion and add a generous drizzle of Balsamic glaze – salt and black pepper to suit.

You could serve with wedges. If you've baked jacket potatoes and grated a bag or box of grated cheese ahead - part of your cooking stash and this is where it comes into its own! Slicing cooked jacket potatoes into wedge shapes and placing on a baking sheet covered with baking parchment and then sprinkling with grated cheese isn't too taxing.

Your burgers and your wedges need 20 minutes although if you like your wedges crispier then pop them in for 10 minutes and then add the burgers for 20 – don't forget to set your timer. You can reduce the cooking time if you like your burger medium – it depends on the size of burger. As a guide if you pan fry for 3-4 minutes each side you'll get slightly pink.

any size to suit any appetite

Friday night supper anyone?

If you prefer meatballs then the second version of the recipe is why not Indian with all the sides?

Before I go on with the next bread idea …

… a quick reminder of what there is to choose from for your summer gathering!

Whether it's a Mezze, a Thali, a Get together, a party or a “Do” - call it what you will – what's better than sharing plates!

It can be whatever you want it to be, to suit the taste of your friends and family from antipasti, fish and seafood, cold meats, slaw and relish – not to mention the bread, you can mix and match.

You can add Homity Pie, a Three Cheese Tart and a Gallimaufry.

All you need to do is decide on a menu which can be planned ahead - and to be organised with your prep and cooking.

I've given you the ideas and you don't have to stick to them – they are just ideas, albeit tried and tested – now it's over to you.

Enjoy your (Bank) Holiday weekend – here in the UK at least!

Now back to the bread …

Here's another example ...

… of a “pie” without a pastry lid.

I cannot speak highly enough of Homity Pie - I normally make it for special occasions and to give you an idea of how popular it is – my recipe serves 12-16 depending on the size of slice!

The following recipe is a smaller version - I decided to make the same amount of pastry but scale down the filling – I freeze the remainder for another day – here goes :

Homity Pie – makes 2 pies

Pastry

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

You can use a processor if you prefer – I'd then tip the pastry directly onto clingfilm and bring it together to form a ball, then wrap and rest it in the fridge for 30 minutes.

Ahead of the game

Bake 3 large jacket potatoes, then cool, peel and dice finely

and place in a large mixing bowl

250g onions, finely chopped

2 cloves garlic – finely chopped or roasted

paste

1.5 tbsp rapeseed oil

salt and black pepper

2.5 tbsp of freshly chopped parsley – 1.5 tbsp for the

filling and 1 for the topping – use less if you are

using dried

150g of grated cheese – I use a mixture of mature

Cheddar, Gruyere and Red Leicester – 100g for the

filling and 50g for the topping

Sauté the onion and garlic in the oil, add to the potatoes and season with salt and black pepper. Add the cheese and parsley, mix thoroughly.

Roll out your pastry and line a greased pie dish measuring 18x14x4 cms (7x5½x1½”) .

Tip your potato mixture into the pastry case and pack it down tightly and flat – it will look as if you'll never get all the filling into the case – persevere – you will succeed.

Top with the remaining cheese and parsley.

Bake in a pre-heated oven – 190fan/170c/Gas 7 for 40 minutes – check after 20 minutes.

One pie to serve on the day and one to freeze – that's a result in my book!

There are “pie” photos ...

It's another gallimaufry …

 … this time it's

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself.

Plan of action up next!

When you're ready to cook it will take minutes. Don't forget to pre-heat your oven on low to warm the bowls.

Have a look at …

... the Gallimaufry photos

I hope you'll agree – yum!

Now we're ready!

Here's my take on warm salads. I know that's a contradiction since salad is meant to be cold but rules are made to be broken. My warm salad is a “gallimaufry” - meaning jumble or a medley if you prefer!

Chicken Gallimaufry

Serves 2

2 chicken breasts, sliced at an angle

(from slow cooking a whole chicken)

2 tbsp rapeseed oil

350g red new potatoes, halved or quartered

should be 2cm ish

Half a lemon cut in half

135g baby leeks, topped, tailed and cut into 1.5cm pieces

1 tbsp tapenade - 15ml

110g fine asparagus

Salt and pepper

Chopped flat leaf parsley to garnish

Pre-heat oven 200fan/220c/Gas 7.

Put the potatoes and lemon wedges into the foil tray you set aside after the slow cooking (or a medium roasting tin if you prefer) and toss with 1 tbsp of oil, season and roast for 20 minutes.

Turn down the oven to 180fan/200c/Gas 6.

Snap the asparagus to remove the woody ends – they should be of a similar size - then blanch, plunge into ice cold water and pat dry. You can prep ahead if you wish, then box and fridge.

Toss the leeks in the remaining tbsp of oil and add to the potatoes. Add the tapenade and fold through. Bake for 10 minutes then add the blanched asparagus for 5 minutes, fold in gently.

Whilst the potatoes et al are baking warm the stock – you should get 250ml from your chicken after straining. (This recipe is based on a slow cooked whole chicken).

To assemble, divide the potatoes, leeks and asparagus between two large bowls – plates will do. Top with the sliced chicken breast – one breast per serving - and add a liberal drizzle of the stock. A sprinkle of parsley to garnish and a wedge of lemon too.

Photos up next!

Here they are …

The chicken in all its glory, skin off

The stock, strained into a jug, ready to be cooled, covered and fridged

The stock the following day, decanted into a “pour and store” bag ready to freeze. The stock forms a golden jelly with some natural fat from the bird – you've not added any fat at all – nice colour don't you think?

Here's the chicken stripped and portioned into four

Top right and bottom left are the breasts. I would freeze each breast individually

– you may only need one in the future but should you need both it's not an issue

Top left is a leg as is, again to be frozen.

There's no doubt that if you leave meat on the bone it is less likely to dry out

Bottom right we have a mixture of leg and thigh meat

Finally what you'll also see displayed, bottom right, are the blobs of the jellied stock – don't waste it, freeze it in ice cube trays, the flavour will be great, whatever you decide to cook.

Job done – now we're ready!

My next idea …

… might seem long winded but you can slow cook a chicken and strip it ahead of the game – I can assure you it's worth it. The bonus is that you've got a stash of chicken ready and waiting to use left over from the following recipe - from sandwiches and slaw, to a curry, with noodles, a stir fry or even a pie!

Slow Cook a Whole Chicken

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

OR

Alternatively use two whole star anise in the cavity

and omit the herbs

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs OR add the whole star anise to the cavity and omit the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

Strain the stock and freeze the resultant liquid gold if you're not using it, strip the chicken, keeping aside what you need and then bag and freeze the remainder.

You'll get approximately 250ml of stock from the chicken.

It takes no time at all to prepare and you can leave it to do its magic!

How about some helpful photos?