Grilled Eggplant
3 eggplant
Salt and pepper
1/4 cup olive oil
2 tbsp soy
1 tsp mixed herbs
Marinade and grill.
Marinated mushrooms
300g mushrooms
Butter
5 leaves basil, shredded
2 cloves garlic, minced
3 tbsp olive oil
2 tbsp white vinegar
2 tsp soy
Salt and pepper
Sautee mushrooms in butter, add all but the oil and let the moisture evaporate. Cool in oil.
Olive Tapenade
500g kalamata olives
2 anchovie fillets
1 tbsp capers
2 cloves garlic
1/4 cup chopped parsley
Olive oil
Salt and pepper
Blend all ingredients to a paste.
Pistachio Smoked Salmon Spread
85g smoked salmon, finely chopped
220g cream cheese, softened
¼ cup chopped pistachios
3 tsp lemon juice
Beat softened cream cheese with a wire whisk or an electric blender until fluffy. Add smoked salmon, pistachios, and lemon juice. Mix all ingredients thoroughly.
Chill before serving.
Tom Yum Soup
2 tbsp Groovy Tom Yum Paste
1 ltr Chicken Stock
200g chicken thigh (or prawns, or a combination)
galangal (or ginger)
1 small onion, sliced
4 mushrooms, halved
2 slices of lemon
2 bird’s eye chillies
20 ml fish sauce
1 tsp sugar
1 tsp finely diced lemongrass
Fry onions, chillies and ginger in a little sesame oil and seal chicken. Add other ingredients except noodles and simmer until the chicken is tender. Add noodles and eat rapidly.
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Adding coconut milk (not coconut cream) to this recipe can be very tasty and can make the taste a bit milder. (also requires you to change the sticky label to tom kha).
Yogurt can also be nice in the soup. Feel free to add things and invent new names for it- I advise dropping the tom if needed but keeping some form of the yum.
Bean and Parmesan Fritata
500g beans, blanched
2 spring onions, sliced
125g parmesan cheese, grated
10 eggs
½ cup chopped parsley
Salt and pepper
Mix all ingredients and pour into a baking tray. Sprinkle with parmesan and bake at 150 until the cheese is nicely gratinated.
Bruchetta mix
1 spanish onion, finely diced
1 bunch basil
3 cloves garlic, finely diced
Olive oil
White vinegar
Salt and pepper
Combine all ingredients and allow to sit for at least an hour.
Works well served on toasted bread.
