Category Archives: CarolCooks2

CarolCooks2 weekly roundup… 15th -21st May 2022-Monday Musings, Health, Food Review “Real food v Processed Food” and Saturday Snippets where “Surprise” is my one word prompt.

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Welcome to my weekly roundup…The month of May …a spring month in the northern half of the world, and a fall month in the southern half. The month of many food days/months…National Asparagus, Egg, Salad, Salsa( today its mango salsa) and Strawberry Month to name a few…all foods I love which means there will be some recipes…We are experiencing our rainy season with some fabulous tropical storms…the trees and the grass are loving it though and it is a tad cooler…My scheduling is going well I have never scheduled so far ahead…

Monday Musings…

One of my favourite posts as I can highlight other blogs or something I have watched or read…last week I shared National Mental Health week which is important to keep in the spotlight especially now people are talking about mental health and not sweeping it under the carpet…it could affect any one of us, there was the Eurovision Song Contest and it may have been a political vote but I see it as solidarity and standing behind Ukraine…plus the UK came 2nd what surprise that was…there were some beautiful images of the Joshua True plus I didn’t know they used to be pollinated by Giant Sloths who ate the seeds of the tree and spread the seeds through their dung…isn’t nature wonderful…

Monday Musing’s 16th May 2022…

Tuesday I invited you to join me in my kitchen and it was a hot one today a lovely Chicken Jalfrezi…hot because the recipe includes green chillies and chilli powder not for everyone I know but some of you like a bit of spice… if you do I hope you enjoy it!

CarolCooks2 in my Kitchen…Chicken Jalfrazi…

A-Z of World Cuisine…this week it was a virtual tour of Croatia…

Croatia is heavily influenced by Italian Cuisine so lots of pasta, truffles, and olive oil not forgetting the seafood but there are also traditional Croatian dishes like Black Risotto which is very popular here…

CarolCooks2…A-Z World Cuisines…Part 15…Croatia…Famous for its Black Risotto…

Next, we take a trip over to Sally at Smorgasbord Magazine where she tells us about all the benefits honey offers…

Smorgasbord Health Column – Food Therapy – #Honey -#Propolis – Thousands of Years of History and Health by Sally Cronin

I am repeating my store cupboard basics for those of you who didn’t see it the first time around but also because I am hearing more and more about shortages and empty shelves in stores around the world because of the war in Ukraine and the longer it goes on the more it will rebound on us..prices are rising and some products are getting scarce…

There are steps we can take and I know I live in hopes but also know that some will stockpile and that is so wrong…we all have to eat…I also abhor waste..food waste particularly when there are people including children who are still starving and going to bed hungry and waking up hungry…which means we have to put on our thinking caps and decide before we absolutely have to how we can change the eating habits in our household …we need to decide what foods we should be eating which foods we can go without and plan accordingly…we don’t need all the processed foods and sweet treats… if we do this now as gas and fuel prices are rising already …not only will it ease our budget but it will improve your health.

Buy cuts of meat or fish pieces and make a lovely fish stock or pie ..season those cheap cuts of meat with herbs and spices from your storecupboard or garden…we need to start thinking now about where we can adjust before we really have to…

Dried goods keep almost indefinitely, try something you haven’t cooked with before like couscous or other grains and store a packet or two to ring the changes …

This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles…

Processed foods are not all bad…but some are …we need to know the difference…for me in a food crisis because I believe there could be one at some point plus a health crisis…health services around the world are struggling because of lifestyle diseases…diseases that can be preventable if we take ownership of our health instead of relying on medication…of course, I do not advocate just stopping taking subscribed medication but speak to your doctor and ask how can I help myself…it can only benefit you and your health.

CarolCooks2…Friday Food Reviews…Real Food v Processed Food…

Finally, because it is National Salsa Month... mango is in season here plus there are some lovely local grown avocadoes to be had…time to make salsa…

Mango and avocado salsa with red onion.

Ingredients:

  •  1 mango, diced
  •  1 medium avocado, diced
  •  ½ medium red onion, finely chopped
  • 1/2 red bell pepper (optional)
  •  ½ bunch fresh coriander (about 1/2 cup chopped)
  •  Juice 1 medium lime (about 2tbsp)
  •  1/4 tsp salt and a pinch of black pepper, to taste.

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, chopped bell pepper if using and chopped coriander. If you like a hint of spice like me then add chopped chilli.
Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve.

If not serving right away, cover and refrigerate.

Serve with corn chips or some crispy potato peelings…

Thank you for joining me today I do as always look forward to your comments have a wonderful Sunday xx

CarolCooks2…Friday Food Reviews…Real Food v Processed Food…

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Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…Real Food v Processed Food…

Sometimes however hard we try to “select” healthy options there is so much hidden sugar that many times we far exceed the recommended guide for sugar per day in one meal…

Adults should have no more than 30g of free sugars a day, (roughly equivalent to 7 sugar cubes). Children aged 7 to 10 should have no more than 24g of free sugars a day (6 sugar cubes)…now for the scary part 1 teaspoon sugar = 1 sugar cube = 1 sugar packet.

Breakfast:

Whole Oats nothing added …only what we add…

Whole Oats contain several vital nutrients plus insoluble and insoluble fibre that slows down our body’s absorbance and keeps us fuller for longer. If we add a handful of berries like blueberries they deliver antioxidants that help fight toxins in our bodies.

Instant Oats…

Contain on average 11gm of sugar per serving 2.75 tsp plus the glass of processed OJ contains 21 gms of sugar(5.25 tsp) and 0 gm of fibre.

That means the Instant Oat breakfast has exceeded the daily recommended guidelines in one meal and doesn’t include any fibre.

Mid Morning Snack:

Time for a snack!

Plain Natural Yoghurts are full of probiotics that can help maintain a healthy digestive system and provide a boost for the immune system…if you like you can add a few healthy berries or a banana I often do that…

Fruit flavoured Yoghurts…are full of sweet nothing! The chillers in stores are full of them…pretty enticing packaging for both adults and children alike…many brands pack the equivalent of 5 tsp of sugar in that little carton and no health benefits insight…

Lunch:

Most people love a cheese sandwich it’s quick and easy to make at home plus real cheese has calcium, and protein that helps your muscles, bones and nerve function add wholegrain bread and you have a tasty healthy sandwich to which you can add watercress, onion, tomatoes all healthy additions.

Picking up a processed cheese sandwich while you are getting your gas and the picture changes…for one your digestion system only digests that sandwich at about 50% less energy for the afternoon than that same sandwich made with “real cheese” and wholemeal bread…

Some processed cheese only contained 50% real cheese and often less it makes this up with Water, Salt, Artificial Coloring, Flavorings, Lecithin, Enzyme Modified Cheese, Dehydrated Cream, Anhydrous Milk-fat, Phosphoric Acid, Albumin from cheese whey, Acetic Acid, Monosodium Phosphate, Potassium Citrate, Sodium Tartrate, Potassium Sorbate…Just saying…

Time for a drink:

There are so many known benefits for drinking “Green Tea”…brewed properly it tastes wonderful and you don’t get that bitter taste which is often associated with green tea…treat yourself to some loose leafed green tea a pretty pot or diffuser and you will never drink anything else…How to brew the perfect cup of green tea.

I know it is quick and easy to pick up a can or bottle of soda however how long does it really take for the kettle to boil? That 12 oz can of Coca Cola contains 9.75 teaspoons of sugar and even if your weight is normal it can increase your risk of developing Type 2 diabetes by 29% and lets be frank here Type 2 diabetes can be avoided by being aware of your diet.

Snack time.

Snacking on a handful of nuts, think walnuts, hazelnuts, pecans, brazil nuts, and cashews all full of healthy fats add a few raisins and you have a snack that provides protein, nutrients and healthy fats…there have been numerous studies that confirm a nut-filled diet has a positive impact on our cholesterol and blood pressure levels they also can lower the risk of heart disease…

A 2 pack of oatmeal and raisin cookies does not mean healthy… you may think it helps you with portion control..think cookie jar and having oatmeal proudly adorning the pack again with the amount of sugar processed cookies have (6 tsp) and at 150 calories per cookie that’s 300 calories that ain’t healthy…if you really want a cookie make your own where you can control the sugar…

Dinner:

Wild-caught salmon:

Omega 3 fats are what our bodies need and 4 ounces of baked or steamed salmon contains at least 2 gms of Omega 3 fats eating fish rich in omega 3 fats like (mackerel, salmon, herring or sardines) are all associated with a decreased risk of numerous cardiovascular problems.

Picking up that breaded fish portion is vastly different it has been deep-fried and then frozen plus it is loaded with sodium, fat and calories…the fish used is also generally cheaper white fish which is not so high in omega 3 fats…

I have just given you a few examples of the differences between real food and processed foods just taken over this one day it shows how the recommended guidelines of sugar alone have been vastly exceeded…I think that is quite scary as I know many people drink more than 1 soda a day and that’s just the soda what else are they consuming no wonder Type 2 diabetes and obesity are on the increase and children’s teeth are suffering…

Thank you for joining me today I look forward as always to your comments xx

CarolCooks2…A-Z World Cuisines…Part 15…Croatia…Famous for its Black Risotto…

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Welcome to my new A-Z …World Cuisines…where I will be looking at the countries of the world, their food and national dish or their most popular dish around the world…by this I mean some dishes are eaten in many countries as their fame has spread around the world…I have Chel to thank for giving me some ideas from which this one took shape…Thank you Chel x

Today I am looking at the cuisine of Croatia!

Croatia is located in southeastern Europe. Croatia is bordered by the Adriatic Sea to the west, Slovenia and Hungary to the north, Serbia to the east, and Bosnia & Herzegovina and Montenegro to the southeast…Croatian food is heavily influenced by Italian cuisine. Although Italian and generally Mediterranean food serve as a basis for Dalmatian as well as Istrian food, pasta, gnocchi and pizza are very popular throughout Croatia. For example, there are more Italian restaurants in Zagreb than any other cuisine…

The most wonderful olive oil and truffles are produced in Croatia…as they border the Adriatic Sea there is an abundance of beautiful seafood on offer…Brodetto or Brudet as it is also known is a beautiful fisherman’s stew that hails from Italy’s Marche region. Traditionally, fishermen cooked it over an open fire using the catch of the day. They would add ample vinegar to the pot to preserve the stew for a couple of days. Like Italians, coastal Croatians use a tomato base in this dish…Here in this video chef Gordon Ramsey cooks his version of a fishermans stew…

You can also see how beautiful it is there when you watch this video…

Croatia is also famous for its “Black Risotto”...Known locally as crni rižot, this is made with cuttlefish or squid, olive oil, garlic, red wine and squid ink, which gives an intense seafood flavour and black colour. Popular all along Croatia’s coastline, this dish will turn your mouth and teeth black – but it’s said to be worth it.

Peka!

I love it when I hear that traditional cooking methods are still being used …Popular throughout Croatia, this tender meat & vegetable dish is also called ispod čripnje (under the bell) – literally food that is cooked under a terracotta or iron lid over burning embers. Peka can include octopus, lamb, veal or chicken, and is often accompanied by potatoes…Doesn’t that sound wonderful…?

Truffles…Istria’s Motovun forests contain some of the highest concentrations of truffles in the world. Croatian tartufi are not as well known as Italian, but some say they have a stronger aroma. They’re certainly less expensive than their Italian counterparts – a multi-course meal with a generous amount of truffles costs half what it would in Italy.

Here Gordon Ramsey makes a simple dish of scrambled eggs with truffles…you should see the size of them he rightly says that they are the size of boulders…

Olive Oil…Croatian olive oils received nine awards at the 2016 New York International Olive Oil Convention, six of which were from Istria. A good-quality extra virgin Istrian olive oil has a piquant, peppery taste and a scent evocative of freshly cut grass. Many are produced by individuals or small cooperatives so they have ‘local’ flavours. You’ll find it drizzled on everything…

If you visit Croatia you will find fresh green markets and fish markets in almost every town and city…Produce like green blitva, a type of Swiss chard, ruby-hued peppers, purple figs, multi-coloured carrots and giant green cabbages… it’s a foodies heaven.

Rakija...

In Croatia the distilled spirit is made from fruit, rakija is part of Croatian culture and a symbol of hospitality. It is customary to have a glass before and/or after your meal and to look your fellow drinkers in the eye, clink glasses, and consume the entire shot at once.

Traditional Croatian rakija varieties include travarica (herbal), šljivovica (plum), medica (honey), višnjevac (sour cherry), smokva (fig) and biska (mistletoe)…I think I quite fancy the sour cherry…honey drinks are generally too sweet for me and mistletoe not sure I fancy that but would certainly give it a sample…

Does Croatia have “Street Food” ?….you bet…Ćevapi (or ćevapčići), are small sausages made from pork and beef and are the ultimate Croatian street food. Most stands on the street (look by the bus stops)offer them. The sausages are grilled and then stuffed into a pita-like bread, with red pepper and tomato sauce (ajar), sour cheese, and onions…yummy…

Every culture has some form of soup, and Croatian cuisine is no exception. One of the most popular soups is a peasant soup or stew called Grah, which literally translates to “bean.” It is typically made with smoked sausage and of course, contains a little paprika…

Cheese…every country has its own cheese…Croatia is no different…

Cheese from the island of Pag in the Adriatic Sea is famous. On the island, the dry wind blows the salt from the sea onto the island, and the minerals infuse the few scrubby plants on the island. The sheep have to climb the hills to find the plants, and the lean sheep produce uniquely flavoured milk.

Pag cheese is a protected item…unique to the Island of Pag,,, Its savoury flavour is enhanced by rubbing the cheese with ash and olive oil during production. The salty, spicy aromas are best when paired with some prosciutto, grapes and a deep tannin-packed red wine…

I hope you have enjoyed this virtual tour of the beautiful country of Croatia…next time my virtual tour will land in the Democratic Republic of the Congo and the Republic of the Congo where the food varies widely and represents the food of indigenous people.

Thank you for joining me today I do as always look forward to your comments…Have a lovely day xx

CarolCooks2 weekly roundup… 8th -14th May 2022-Monday Musings, Health, Food Review “” and Saturday Snippets where “Glass” is my prompt.

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Welcome to my weekly roundup…The month of May …a spring month in the northern half of the world, and a fall month in the southern half. It is likely named after Maia, the goddess of growth. May’s birth flower is the lily of the valley. May is the fifth month in the Gregorian calendar and has 31 days…May has many food months…National Asparagus, Egg, Salad, Salsa and Strawberry Month to name a few…all foods I love which means there will be some recipes…

Monday Musing’s are where I share any posts which have resonated with me over the last week or bits of news or maybe even a song…in this post, it was a little about the animals who are coming out of hibernation like the hedgehog and how we help by feeding then=m as they are natures deterrent and love to eat the critters who love to eat your carefully tended greens…

A beautiful song and a fabulous idea on how a lift can be installed on listed buildings and buildings that may not conform to the perfect shape for wheelchair access…plus the conker tree and candles…

Monday Musings…9th May 2022…Hedgehogs and Stars…

I promise no dragons were injured during the cooking of this dish…it is a lovely stir fry with a little bit of spice…with a side of one of my favourite vegetables…broccolini.

CarolCooks2 in my kitchen… Dragon Chicken with Broccolini …

Today I joined Sally on her posts about cooking from scratch to avoid nutritional deficiencies…This week it was Magnesium…

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiencies with Sally Cronin and Carol Taylor – Magnesium – Coleslaw, Pumpkin Seeds, Tom Yum Soup, Morning Glory

My mother always had a store cupboard as have I…even if you have just the basics it ensures you always have the ingredients to make a meal it especially comes in handy if you are shopping your fridge and need some herbs and spices or if you are making a new recipe there is nothing worse than getting halfway through and you are missing an ingredient it may be that your store cupboard holds an alternative to that ingredient which saves you buying something which either doesn’t store well or maybe you wouldn’t use it often enough to warrant the cost…

This week in my kitchen…Store Cupboard Basics…Part 1…Flours and Sugars…

Processed food is any food which has been altered in some way during its preparation. Some examples are freezing, canning, drying and baking…

Not all processed food is unhealthy as we will learn in this post but many do contain high levels of salt, sugar and fats added to extend the shelf life of foods and make it more palatable. It is also very easy to consume far more than the recommended daily levels because many people do not read labels or labels can be misleading and a single item of food can be called by a few different names which can make it quite hard for the consumer…

CarolCooks2…Friday Food Reviews…The Definition of Processed Foods…

Saturday Snippets…

Glass…if we look around us we can see probably more than one-way glass features in our home and kitchen…windows and shelves, mirrors and ornaments, photo frames, glass jars and bottles…then of course there is the fancy glass the beautiful hand-blown glass, stained glass windows…it is also reusable and recyclable but that’s for another post…

Saturday Snippets …14th May 2022…Today’s one-word prompt is “Glass” inside a Snow Globe

Thank you so much for joining me today for my weekly roundup as always I look forward to your comments…I hope you are all having a great weekend xx

This week in my kitchen…Store Cupboard Basics…Part 1…Flours and Sugars…

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Welcome to my kitchen… for the next few weeks, I will be repeating my updated kitchen storecupboard basics…Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard(or it’s out of date) or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…think Jim jams and have our curlers in our hair…

We all need a well-stocked store cupboard...one containing things we use and maybe just a few we don’t use so often but keep and store well…remember that if the shelf life is short maybe freeze or look for an alternative especially if it is expensive.

It takes time (and) money to build up a good store cupboard therefore I am breaking it down into easy stages…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Don’t they always though…haha

TIP OF THE WEEK.

You are reading a recipe and come across something you have never heard of or know is ridiculously expensive and doesn’t store well…It is well worth taking the time to learn what you can substitute for an ingredient and often it doesn’t alter the taste at all …But always do your research and don’t let one ingredient put you off making a recipe…

Store cupboard staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...

Today I am starting with flours and sugars…

Flours:

store cupboard flour

Photo credit: kev_walsh on Visualhunt.com / CC BY-NC-SA

A kitchen essential which is used in both sweet and savoury dishes…from baking cakes and pastries, pasta making, thickening gravy and making sauces…

The flour milling industry is one of the oldest manufacturing processes in the world…But with the changes and additions to flour and bread-making, some of it is akin to eating tasteless cardboard. Because of Covid …Home baking is on the rise again…Whoopee!

Before I list the different flours and sugars I will add that I use unbleached flours and also check the origin of the flours I buy but for the purpose of a list of food basics, I am just mentioning uses not origins etc…The post would be too long and that isn’t the purpose of this post…

Cornflour/Cornstarch…Is a very fine white flour used to thicken sauces/gravies and also used to stabilise egg-based mixtures to stop curdling.

Wheat Flours…Most recipes call for plain( all-purpose) flour. For recipes which call for a raising agent… self-raising flour has added raising agents. Wholemeal flour is available as both plain and self-raising. Flour labelled as a strong bread flour has more gluten and is suitable for making bread.

Gluten-free flours…For those with a diagnosed allergy to gluten which is found in wheat and other grains …Gluten-free flour is available from most supermarkets and health food stores.

Rice Flour…Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice flour is used a lot here plus it makes the lightest of sponges which are also gluten-free…it is also what I use as a thickening agent instead of cornflour.

Raising Agents…Baking powder can be added to plain flour to give a lighter texture to cakes and biscuits( cookies). The powder works as it reacts to the liquids and heat during the cooking process which produces carbon dioxide bubbles which in turn makes the mixture rise.

Baking Soda is also a leavening agent BUT they are used for different purposes…The differences

Sugar…

Sugars…Refined and raw sugars are used to sweeten and flavour many different dishes…cakes, bakes, pastries, cookies, desserts and even savoury just a little sugar brings out the sweetness of the tomato.

Brown sugar…Dark, unrefined sugars have a rich caramel flavour. There are quite a few different types of brown sugar…Light and dark muscovado (brown) sugar and dark molasses sugar. The rule of thumb is the darker the sugar the more intense the flavour. Palm sugar is my sugar of choice here and quite recently I came across banana flower sugar.

Castor sugar/superfine sugar…Is a fine-grained white sugar which is used in baking cakes and biscuits( cookies)

Demerara/raw sugar… A large crystallized sugar with a rich, slightly honeyish flavour. It is great for adding texture to cookies( biscuits) and coffee.

Granulated sugar…This refined white sugar has large crystals. It is used for sweetening drinks and everyday cooking, it can also be used as a crunchy cookie or cake topping…lovely mixed with lemon or orange juice and poured on top of a warm cake…It gives a lovely citrus crunch. It can also be used in a crumble topping for extra texture.

Icing/Confectioners sugar…The finest of all refined sugars this sugar has a powdery texture and is ideal for dusting cakes, confectionery, desserts and cookies(biscuits) such a sim0le effective decoration especially if feathered or a stencil is used. It is also used for making icing for caked or sweetening flavoured creams…

If you are setting up your store cupboard from scratch I would first decide on a suitable dry, dark cupboard and make sure you have adequate containers..glass is good I save all my glass containers I soak the labels off and indeed I have so many now I could start a shop…lol…seriously though glass can be cleaned sterilised and used over and over again plus it can be used in the fridge and freezer as well as your store cupboard.

Before you go shopping for flour and sugar…Source some favourite recipes and write your list…Plus before you go and buy that great deal on flour or sugar check the shelf life there is no good buying cheap money saving packets by the kilo if you don’t bake cakes often …

Start small and monitor how it goes…what do you use the most? we all use more of certain food staples than others so don’t get stuck with something you hardly ever use…

For example, I use more rice flour and raw sugar than I do icing sugar…SO I buy small quantities also because it is so humid here it goes hard and lumpy.

It takes me a while to get into the right frame of mind and have a recce of my store cupboard but it’s such a lovely feeling when it’s done …Now you have completed sorting your flour and sugar it’s now time to get your favourite tipple and a book and put those feet up…

Part 1 is finished...Flour and Sugar are all neat and shipshape…Next Thursday it’s Part 2  where we sort those packets of pasta and noodles until then stay safe, be well and as always… I look forward to your comments xx

CarolCooks2 in my kitchen… Dragon Chicken with Broccolini …

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Welcome to my kitchen…It’s time for another Chicken Recipe …Dragon Chicken …

Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today I am sharing Dragon Chicken …

Dragon Chicken..…not a dragon fruit insight but hey ho….it’s in the name…lol

Ingredients

1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

• 1 egg white
• 1/2 tsp. pepper
• 2 tbsp. cornstarch/arrowroot
• 1 tbsp. soy sauce
• Salt to taste

Mix all the marinade ingredients together and coat the chicken thoroughly leave it to dry for 30 minutes.

Heat some oil to 375 degrees and cook the chicken in batches until it is crispy.

For the sauce

  • 3 cloves of finely chopped garlic
  •  1 tsp red pepper flakes
  •  A thumb-size piece of finely chopped ginger
  •  3 tbsp tomato ketchup
  •  1 tbsp of soy sauce
  •  1/2 tsp of sugar
  • 2-3 tbsp sweetcorn niblets
  • 2 spring onions chopped.

Mix all these together.

Heat 1 tbsp oil in a medium pan and add the mixture… when the sauce comes to a boil add the chicken and the sweetcorn and heat for a further 1-2 minutes until it is warmed through

To serve garnish with chopped spring onions, and or sliced green chillies.

A lovely dish the coating was crisp and the sauce a little like a sweet and sour sauce…served with rice and a lovely side of stir-fried broccolini it is lovely and no dragons appeared…lol

Stir fried Broccolini….

  • 1 bunch broccoli 
  • 1 tbsp olive oil,
  • 2-3 garlic cloves, sliced
  • A small piece of fresh ginger finely chopped(optional)
  • 1/4-1/2 tsp red pepper flakes
  • Sea salt and freshly ground black pepper
  • Lime wedge, for squeezing.

Let’s Cook!

First, trim the ends and trim off any woody bits sometimes as broccolini has a short season I use broccoli florets …my favourite is the purple broccolini if I can find any but we love any broccoli…if it is nearing the end of the season I blanch it before stir-frying but when really young and tender there is no need…

Heat the oil in a large pan over medium heat then stir in the garlic, chilli flakes and ginger if using and cook for about 30 seconds then add the broccolini shaking or using a spatula keep the broccolini moving…cook until tender especially the stems 3-5 mins.

Remove from the pan and drain of any excess liquid season with salt and pepper sometimes I shave some parmesan over the top but it depends on what dish it is a side for with Dragon Chicken I left off the parmesan…Serve with a squeeze of lemon or lime…

Enjoy!