Author Archives: Helen Jackson

Pad Thai

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Ingredients

  • 200g rice stick noodles
  • 4 tablespoons peanut oil
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 3 eggs, whisked
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons palm sugar
  • 2 tablespoons dried shrimp
  • 100g roasted peanuts
  • 1 cup bean sprouts
  • 1/2 bunch coriander leaves, washed and chopped
  • 1/2-1 teaspoon dried chilli flakes
  • 1 lime, cut into wedges

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Pasta Seafood Paella

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Ingredients

  • 1 litre fish stock
  • 1/2 cup dry white wine
  • pinch of saffron threads
  • olive oil
  • 200g green prawns
  • 300g squid, cut into rings
  • 12 mussels, cleaned
  • 1/2 green pepper, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 teaspoons paprika
  • 1/2 can plum tomatoes
  • 300 g spaghetti, broken into 5 cm lengths
  • sea salt
  • aioli
  • chopped parsley

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Valencian Paella

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Ingredients

  • 3-4 cups chicken stock
  • 1/2 cup dry white wine
  • pinch of saffron threads
  • 2 tomatoes
  • 600g chicken thigh fillets, skin off
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
  • 1/2 cup finely chopped green pepper
  • !/2 cup finely chopped red pepper
  • 6 spring onions chopped
  • 5 cloves garlic, crushed
  • 2 teaspoons paprika
  • 1/2 cup frozen peas
  • 2 1/2 cups callasparra rice
  • mini meatballs
  • 2 sprigs rosemary

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Paella

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Ingredients

  • pinch of saffron threads
  • 2 cups fish or chicken stock
  • 1 cup white wine
  • 2-3 tablespoons extra virgin olive oil
  • 2 squid tubes cut into rings
  • 250g medium green prawns
  • 1 red onion or 5 spring onions chopped
  • 3 garlic cloves chopped
  • 1 cup Calasparra rice (Arborio is a suitable substitute)
  • 1/2 can peeled and chopped tomatoes
  • 3 teaspoons smoked paprika of your choice
  • 12-16 mussels scrubbed with beards removed
  • salt and freshly ground black pepper
  • 1 pimiento cut into long, thin strips

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Southwestern ceviche

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Ingredients

  • 500g firm white fish fillets, chopped into cubes approx 2 cm
  • 3/4 cup fresh lime/lemon juice
  • 150g prawns
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • ½ cup diced vine ripened tomato
  • ½ cup diced mango (if unavailable fresh use canned mango in juice)
  • 1 small red onion, diced
  • 2 teaspoons hot chilli sauce
  • 1 bunch coriander, coarsely chopped
  • 1 orange, peeled and segmented

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