Cook Your Life

Phở

It's right about this time of year that the inevitable lethargy sets in. I start to 'lose my stoke' so to speak.

I start getting sad that we see more cloud than sun, worrying about the state of my ever-red bank account and long for some foreign money in my pocket and sand beneath my toes.

To try and counteract this maudlin' frame of mind I've thrown myself into some hardcore workouts, post-muscle-sweat pampering, and most importantly good old fashioned healthy, comforting and smile inducing grub!

Today's recipe will chase away all sorts of malady, from break up blues, jaundiced job-hunting, over-indulged & inebriated insides to sniffly snouts and abusers of alliteration.

Phở is a Vietnamese dish, thought to have originated over one hundred years ago. It can be made with anything you like really; raw beef, shrimps, chicken, meatballs and chicken livers. It is usually served with noodles too, which can vary in thickness, and always delivered with a host of different bits and pieces that the diner can add at the table.

I always serve this cleansing hot and sour broth on New Years Day as part of an Asian feast to welcome the new year and chase away all the leftover booze lurking in my worn out liver.

Feel free to add or remove any meat, noodles or seafood you might like, and be prepared to sweat a little..Summer Sadness Begone!

Phở

Serves 4

Preparation Time - 15m
Cooking Time - 20m
Beverage Suggestion -  Tsing Tsao Beer

Ingredients

2x Garlic Clove, finely chopped
1/2 Leek, finely chopped
1x Spring Onion, chopped
1x Bell Pepper, finely chopped
1 inch square piece of Ginger, finely chopped
1/2 Red Chilli, finely chopped
200g or 2 Cups Shiitake Mushrooms, finely chopped
300g or 2 Cups Chicken/Beef (pre-cooked)
1 tsp Pink Peppercorns
2x Star Anise
1/2 stick Cinnamon
1 ltr or 4 Cups Chicken/Beef Stock
1 tbsp Nam Pla
1 tbsp Grape-seed Oil
4x Noodle Portions (Style of your choosing)

Accompaniments
10g or 1/3 Cup Coriander, chopped
10g or 1/3 Cup Thai Basil, chopped
10g or 1/3 Cup Mint, chopped
1x Red Chilli, chopped
2x Spring Onions, chopped
60g or 2/3 Cup Beansprouts
2x Limes, quartered

Directions

1. Fry the vegetables in the oil for 5m
2. Add the protein, stock and spices
3. Bring to the boil, and simmer for around 20 minutes (dropping the noodles in based on their suggested cooking time)
4. Stir through the Nam Pla to taste
5. Serve with finger bowls of the accompaniments
6. Serve with finger bowls of accompaniments

Scallops with Pancetta & Parmesan

This recipe is a delicate affair, perfect to serve to your girlfriends over gossip and chilled white burgundy on a hot summer night.

Scallops with Pancetta & Parmesan

Serves 2

Preparation Time - 5m
Cooking Time - 5m
Beverage Suggestion -  White Burgundy

Ingredients

8x Diver Scallops

4x Rashers Smoked Pancetta, halved

30g or 1/3 Cup Aged Parmesan, shaved

2 tbsp Extra Virgin Olive Oil

1 tbsp Aged Balsamic Vinegar

50g or 2 Cups Peppery Salad Leaves

Cracked Black Pepper to finish

Directions

1. Wrap the scallops in the bacon

2. In a non-stick pan, fry the scallops on each side until the bacon is crispy (around 5m in total)

3. Place the scallops on bed of leaves

4. Add the shaved Parmesan

5. Drizzle with the Oil & Vinegar

6. Finish with some Black Pepper

 

Potted Smoked Trout

This Smoked Trout pate is a wonderful way to start off an evening of al fresco entertaining. It showcases coppery smoked trout, and can be prepared early in the day. If you can't get smoked trout, then any smoked fish can be substituted, just adjust the amount of lemon & chives to suit.

You can serve as much or as little to your guests as you choose, the only thing you really must do is give them ample crunchy bites of granary toast & chilled white wine to accompany it.

Potted Smoked Trout

Serves 2

Preparation TIme - 10m
Cooking Time - 
Beverage Suggestion -  Sancerre

Ingredients

200g or 1 Cup Hot Smoked Trout, skin removed and flaked

1x Lemon Juice and Zest

Cracked Black Pepper & Sea Salt to taste

1x Shallot, finely chopped

2 tsp Chives, finely chopped

3 tbsp Mayo

Directions

1. Mix ingredients

2. Season to taste

3. Divide into ramekins

4. Chill for minimum of 30m

 

Herb & Scallop Risotto

I created this sophisticated rice dish for a beautiful friend of mine. She is very lady-like (unlike me!) and when cooking for her, I like to create delicate, memorable and beautifully presented plates. 

This risotto tastes of Spring, with perfumed herbs, sweet carrots, and succulent seared scallops that add a gentle sea-breeze brushed flavour to the dish.

Herb & Scallop Risotto

Serves 2

Preparation TIme - 30m
Cooking Time - 40m
Beverage Suggestion -  White Burgundy

Ingredients

200g or 1 Cup Risotto Rice

1/2 Leek, finely chopped

1/2 Carrot, finely chopped

1x Garlic Clove, finely chopped

4x Baby Carrots, whole

15g or 1 tbsp Unsalted Butter

1x tbsp Olive Oil

1 tbsp Mascarpone

2 tbsp Vermouth

Cracked Black Pepper & Sea Salt to taste

30g Fresh Herbs, chopped (e.g. Basil, Mint, Flat Leaf Parsley)

1 litre or 4 Cups Vegetable Stock, keep hot on the stove

6x Scallops

4x Rashers Pancetta

30g or 1/3 Cup Pecorino

Directions

1. Sauté the chopped vegetables in 2/3 of the butter and half the Olive Oil for 5m

2. Add the rice and continue cooking for 2m until a 'nutty' smell arises

3. De-glaze with the vermouth

4. Add ladlefuls of hot stock one by one, for 15-20m until the rice is cooked al dente

5. Meanwhile steam the baby carrots

6. Roll the carrots in 1/3 butter and season

7. Wrap the scallops in the bacon and fry for 2m each side in the remaining Olive Oil

8. Once the rice is cooked, add in the cheese and herbs, seasoning to taste

9. Serve with the Scallops and carrots on top

 

Prawn & Cucumber Rice Wraps

One of my favourite aspects of asian food is how healthy it makes you feel. The combinations of garlic, chilli and ginger never fail to allude to well-being and happiness. 

Although brought up on take-away chinese spring rolls; deep fried, containing weathered bean-sprouts, carrots and soy sauce. These little numbers hold sweet emerald cucumber, sapphire pink prawns, happy herbs and a little kick of lime and chilli. They can be prepared well in advance, and look beautiful with the jewelled filling just visible through the delicate casing.

Prawn & Cucumber Rice Wraps

Serves 4

Preparation TIme - 25m
Cooking Time - 
Beverage Suggestion -  Jasmin Tea

Ingredients

12x Vietnamese Rice Wraps 

30g or 1/3 Cup Cucumber, finely chopped

1x Garlic Clove, finely chopped

50g or 1/2 Cup Beansprouts

150g or 3/4 Cup Prawns, cooked and peeled

1x Red Chilli, finely chopped

1 tsp Ginger, finely chopped

2 tbsp Mirin

1x Lime Juice

1 tbsp Soy Sauce

1 tbsp Nam Pla

1/2 tsp Sugar

10g Mixed Herbs Coriander, Mint & Basil, finely chopped

Directions

1. Mix together the filling and leave to marinate for 15m

2. Soak the Wraps in hot water until malleable

3. Squeeze a handful of the filling out over the bowl (so you remove lots of the moisture)

4. Place in the centre of the Wrap, then roll, tucking the edges under, Continuing until all your wraps are complete

 

Mustard Mackerel with Chickpea & Feta Salad

I'm always keen to try and prevent mild psychotic disorder, and if I can eat great tasting food whilst doing so all the better!

Mackerel is wonderful source of Omega 3 Fatty Acid, which is thought to help mood disorders, rheumatoid arthritis, help prevent against cancer and cardiovascular problems,

With all those benefits, you'd think we'd be taking it via a daily drip-feed!

As an alternative to intravenous omega, a scrumptious way to get your fix is through grilling some rainbow-hued mackerel until the skin bubbles, darkens and goes crispy. 

Served with a greek style salad that's fortified with high fibre, cholesterol lowering chick-peas, it's a summery, filling salad packed full of goodness.

Mustard Mackerel with Chickpea & Feta Salad

Serves 4

Preparation TIme - 10m
Cooking Time - 7m
Beverage Suggestion -  Wheat Beer

Ingredients

4x Mackerel Fillets, pin-boned, slits cut into the skin and seasoned

4 tsps Dijon Mustard

200g or 1 Cup Chickpeas, pre-cooked 

2x Garlic Cloves, finely chopped

100g or 1 Cup Feta Cheese, crumbled

1x Red Onion, finely chopped

150g or 1 Cup Cucumber, finely chopped

100g or 3 Cups Wild Rocket

6 tbsp Extra Virgin Olive Oil

2 tbsp Red Wine Vinegar

1 tsp Dijon Mustard

Splash of Water

Cracked Black Pepper & Sea Salt

10g or 1/3 Cup Coriander, finely chopped

Directions

1. Spread the mustard over the fish skin, rubbing into the slits

2. Grill, skin side up for 5m, until bubbling and turning brown

3. Turn, and grill for a further 2m

4. Place all the other ingredients in a salad bowl and toss together

6. Divide the salad across four plates and serve the fish on top, or at the side

 

Brown Shrimp with Mustard Buttered Asparagus

If it weren't for the monstrous sixties tower block, and my poor throwing arm behind my house, I could quite literally pitch a stone from my garden and hit the sea.  

I am therefore lucky enough to have wonderful, briny fresh seafood available from boats that go out while it's dark, and return laden with cheap and plentiful crustaceans wrapped in newspaper.

This led to me being up to my elbows in tiny, sweet brown shrimp. It may have taken me an hour to peel them all, but with a nice glass of wine at my side, it was a happy hour.

 

Brown Shrimp with Mustard Buttered Asparagus

Serves 2

Preparation TIme - 5m
Cooking Time - 7m
Beverage Suggestion -  Riesling

Ingredients

250g or 2 Cups Asparagus, gnarly ends removed and blanched

150g or 1/2 Cup Brown Shrimp, cooked and peeled

1 tsp Yellow Mustard Seeds

15g or 1 tbsp Unsalted Butter

Cracked Black Pepper & Sea Salt to taste

Directions

1. Fry the mustard seeds in the butter for 2m until popping

2. Add the asparagus, cook over a medium heat for 3m

3. Add the shrimp and cook for a further 2m until warmed through

 

Red Snapper with Chorizo Salsa

This recipe was born through necessity. 

I went to the fishmongers and saw the most beautiful red and gold skinned snapper. I had to have it. 

Once arriving home, excited with my purchase, I realised all I had in the fridge was some leftover chorizo sausage, and a couple of bell peppers. The rest is meaty-fishy-salsa-ry history.

Red Snapper with Chorizo Salsa

Serves 4

Preparation TIme - 10m
Cooking Time - 15m
Beverage Suggestion -  Sauvignon Blanc

Ingredients

1 Red Snapper fillet, pin-boned, seasoned and cut into 4 peices

2 tbsp Olive Oil

50g or 1/2 Cup Chorizo

1x Red Onion, finely chopped

1x Red Pepper, finely chopped

1x Yellow Pepper, finely chopped

10g or 1/3 Cup Flat Leaf Parsley

1 tsp Balsamic Vinegar

2x Garlic Cloves, finely chopped

Cracked Black Pepper & Sea Salt to taste

1 tbsp Extra Virgin Olive Oil

Directions

1. Pre-heat oven to Gas Mark 5/375f/190c

2. Heat half the olive oil in the pan

3. Fry the chorizo for 5m

4. Add the garlic, onion and peppers and cook for 10m

5. Add the vinegar, parsley and season to taste

6. set aside and keep warm

7. Place the Snapper in a roasting dish and drizzle with the remaining oil, bake for 10m, ensuring the fish flakes but is not dry

8. To serve place the fish on top of the salsa, drizzling with the extra virgin oil

 

Cozze al Pomodoro

There are few things better than relaxing in the sunshine...Hence the reason I am writing this entry lying on a blanket in the sunshine feeling very grateful for the smell of freshly cut grass, salty sea air and he sound of bird-song. 

Being luckier than most, my Monday morning commute consisted of a bikinied walk to a rug located in my back-yard! Reaping the benefits of my wonderful laptop means I can catch rays whilst tapping away at the keyboard. 

Pasty-faced geek I am not. 

This traditional Italian recipe tastes of the sun and uses beautiful briny, coral coloured Mussels and infuses them with the sweet taste of tomatoes and hot chilli. Best eaten with chunks of crusty bread to mop up the ruby juices.

Cozze al Pomodoro

Serves 2

Preparation TIme - 10m
Cooking Time - 15m
Beverage Suggestion -  Sauvignon Blanc

Ingredients

500g or 1 pound Mussels, live, beards removed

2x Garlic Cloves, finely chopped

1/2 tsp chopped red chilli

1x Shallot, finely chopped

30g or 2 tbsp Unsalted Butter

1 tbsp Tomato Puree

250ml or 1 Cup White Wine

410g or 2 Cups Marzano Tomatoes (tinned), chopped

10g or 1/3 Cup Flat Leaf Parsely, finely chopped

Cracked Black Pepper & Sea Salt to taste

Directions

1. In a large pan, sauté the garlic and shallot in half of the butter for 5m

2. Add the mussels, wine, remaining butter, tomatoes and parsley

3. Place a lid on the pan, and cook until the mussels open (around 7m) shaking the pan occasionally (Discard any that do not open)

 

Vongole Bianco

Exquisite little camel coloured molluscs hidden inside uniquely patterned shells. 

The secret to enjoying clams is ensuring you don't get a mouthful of sand when you prise out the succulent flesh. The best way to do this is leave them in some heavily salted cold water, this will make them feel at home, so they'll open and relax, thereby shedding any sand. Do this a couple of times, rinsing in-between, and by the time you cook them, they'll be dune-free.

Briny, sweet clams, butter wine and parsely. Simple and perfect.

Vongole Bianco

Serves 2

Preparation TIme - 10m
Cooking Time - 10m
Beverage Suggestion -  Pinot Grigio

Ingredients

500g or 1 pound Clams, live, (soaked in salted water and drained)

3x Garlic Cloves

60g or 4 tbsp Unsalted Butter

1 Red Chilli, finely chopped

150ml or 1/2 Cup White Wine

10g or 1/3 Cup Flat Leaf Parsley, finely chopped

Cracked Black Pepper to serve

1x Lemon Juice

2x Quantity dried spaghetti, cooked according to the pack

Directions

1. Sauté the garlic, shallot and chilli in 1/2 of the butter for 5m

2. Add the clams, wine, parsley and remaining butter

3. Cover, turn up the heat, and cook until the clams are open, around 5m (Discard any that do not open)

4. Stir in the cooked spaghetti and serve