Tabouleh

This Middle Eastern Salad, made with Bulgar Wheat, bunches of Herbs and Vegetables oozes so much healthy goodness I think I might just finish the bowl all by myself!

Ingredients:

(this bowl contains 11 Weightwatchers points and serves 3-4)

90g Bulgur Weat, soaked in warm water for 1 1/2 hours

1 bunch of Parsley, finely chopped

1 bunch of Mint, finely chopped

1 bunch of Coriander, finely chopped

2 Spring Onions, finely chopped

1/4 red Onion, finely chopped

2 Tomatoes, finely diced

1 inch of a Cucumber, finely diced

a couple of slices of Fennel Bulb, finely diced

Juice of 1/2 Lemon

1/2 tsp fine Sea Salt

1 tbs good Olive Oil

Mix everything well and serve garrnished with Lemon slices or wedges.

Singapore Chilli Crab

I love the flavour of Crab, but I am always disappointed how hard it is to get the meat out of the Shell.

When I had it in a restaurant in the Maldives once, it was not only expensive and a complete folly, but very messy to eat.  Which is of course not very attractive when eating out.

Nevertheless I couldn't resist making this dish at home and indulging without worry that I will get the sauce all over my top. There must be as many recipes for Singapore Chilli Crab as there are Crabs in the Sea, but this is my version.

Ingredients:

1 Cooked Brown Crab, cleaned and segmented into 4 pieces, 
plus the 2 claws and the shell meat reserved
4 Birds Eye Chillies, finely chopped
1 Onion, finely diced
1 inch of Ginger, peeled and grated
4 Garlic Cloves, finely chopped
200ml Tomato Passata
1 tbs Rice Wine Vinegar
1 tbs Soy Sauce
1 tbs Fish Sauce
1 tbs Oyster Sauce
1 tbs Tomato Ketchup
1 tbs Palm Sugar
1 tbs Cooking Oil
1 Egg
Fresh Coriander for garnish

Heat a Wok and pour in the Oil. Add the Garlic and Ginger and Stir fry for a couple of minutes to soften but not colour. Add in the Onion and keep stirring until these soften too. Last the Chillies go in. Fry Fry Fry and then turn the heat down a little and add the Tomato Passata, Ketchup , Oyster Sauce, Soy Sauce, Fish Sauce, Palm Sugar and Vinegar. 
Taste and make sure the balance of the 4 'S' (sweet, sour, spicy and salty) is good.
Bring back to a high heat and stir in the Crab segments and claws. Heat them through and then fold in the meat from the Shell. I then added one Egg and stirred that through to enrichen the sauce and because it is an authentic ingredient.
Serve on a warmed Platter and garnish with Coriander Sprigs.
Get your hands involved in this delish dish.

My TV Experiences & Appearances

It's actually a year ago since this program was made, and it has absolutely nothing to do with travel, but I was just thinking of it and hence decided that I might include it in my blog anyway.
I was still a full size, full fat version of me then and looking back at the video clip, I am very happy to have lost all the extra pounds with help of Weightwatchers.
The first time I cooked on TV was the year before, when I was a contestant on 'Britains Best Dish'.
On that show I won my heat on the day, but I didn't get chosen to come back for the next round.
Here I have a very badly recorded clip of the 'Britains Best Dish' Program.

A few month later a producer emailed me to ask if I wanted to take part in a new program with Gino D'Acampo called 'There's No Taste Like Home'. In the program the contestants cook a traditional family dish passed down though generations in a Restaurant for local Diners. At the end a winning dish is chosen which will remain on that Restaurant's Menu for 1 month.
The whole show is not available to watch anymore, so I might as well just tell you that I was the lucky winner and I have the Plate to prove it  :-D
It was all terribly exciting and with all the cooking going on the last thing on my mind was eating. I now see the making of cookery programs with very different eyes. It hasn't turned me off the idea of doing it again though. If another opportunity comes along I'm very much hoping  to be able to do it and then with my nerves a whole lot calmer.
To see my clip from this program it is still on the ITV Website: Trout 'blue' with salted potatoes and cucumber salad by Jana Steinhagen - ITV Food

Tuscan Wild Boar Stew

I love all the Wild Meats with their rich mysterious flavours and Wild Boar is probably my favourite. Maybe because I am a Boar in Chinese Astrology. Maybe I just like things that are a little bit different, a little bit special. Wild Boar is becoming more and more popular in the UK and some good Butchers will sell it when it is in season. However I get mine from an online Organic Frozen Meat Butcher named Farmers Choice.

So here is my Recipe for a hearty Tuscan Wild Boar Stew.

Ingredients:

(serves 4 @ 7 Weightwatchers points)

500g Wild Boar, diced, marinated in 300ml Italian Red Wine overnight

2 Onions, sliced

1 Garlic Clove, squished

2 Bay leaves

10g Dried Porchini Mushrooms, soaked in warm Water for 30 minutes

1 Carrot, cut into small chunks

1 Celery Stick, cut into small chunks

1/2 tsp Dried Thyme

3 Juniper Berries

1/2 tsp Dried Savoury

1 tbs Olive Oil

1tbs Flour mixed with a little Water

Remove the Meat from the Marinade, but reserve the Marinade for later use. Pat the Meat dry with some kitchen paper.

Heat the Olive Oil in a heavy based pot/pan and brown the Meat in batches, so the pan doesn't overcrowd and the meat has enough room to get a nice colour. Once done, return all the Meat to the pot and add the Onions, Carrot, Bay leaves, Garlic, Juniper, Herbs and season with Salt and fresh Ground Pepper.

Sauté all this for a little while before adding the reserved Red Wine marinade. Also add the Porchini Mushrooms including the Water they have been soaking in. Take care though, right at the bottom a little gritty dirt may have collected, leave this behind and discard.

Bring everything to a simmer and check the seasoning.

Now stir in the Flour slurry, cover nd place in the Oven at 150C for 2 hours.

Traditionally this dish is served with Polenta, but I have made a Cannellini Bean and Potato Purée and some Vegetables to accompany my Wild Boar.

Caldeirada de Peixe (Portuguese Fish Stew)

I like the way I am getting to know my butcher, fishmonger, green grocer and off licence person in this area of Brighton that I live in. I don't know their names, but just being recognised and having some small talk while shopping for my goods makes it all the more fun.

This is one of those fresh from the local market dishes. 

Ingredients:

(serves 3 @ 5 WW points each)

300g mixed Fish Filets (any kind that is fresh on the market), cut into generous chunks 

200g new Potatoes, chunky cut

1 large Onion, roughly chopped

5 Garlic Cloves, chopped

1 yellow Pepper, roughly sliced

1 tin of chopped Tomatoes (400g)

2 tsp Olive Oil

150ml White Wine

2 Bay Leafes

2 Cloves

a pinch of Nutmeg

a pinch of Saffron

1 deseeded red Chilli, finely chopped

chopped Parsley to garnish

Soak the Saffron strands in a little warm water to release its colour and flavour.

Then start by heating the Olive Oil in a heavy based pan and sweat the Onion, Garlic, Potatos, Peppers, Bayleaf, Cloves and Chilli for about 5 minutes, stirring gently all the time. They are just meant to sweat but not brown.

Add the Tomatoes and Saffron to the Stew and check the seasoning.

Simmer on a very low heat for about 50 minutes (or until the potatoes are cooked through), stirring gently every now and then to avoid things sticking to the bottom. After that nestle the fish amongst the stew and continue to cook gently for another 20 minutes. Do not stir anymore but shake the pan gently once or twice so not to break up the fish.

Finally sprinkle the chopped parsley over and serve :-)

Bon Apetit!

Green Chilli con Carne with Chocolate

Here is a dish inspired by my visit to Cancun, from where I brought back some ingredients...

Mexican Chocolate, Serrano and Poblano Chillies, Tajin and a new inspiration for an old recipe.

Ingredients:

250g Miced Pork or Beef or both

1 Poblano Chilli, diced

1 Serrano Chilli, diced

1 green Birds Eye Chilli, chopped

1 Onion, chopped

3 Garlic cloves, chopped

1 tbs grated Mexican Chocolate

1 tin Chopped Tomatoes

1 tbs Tajin (mexican Chilli sauce with lime)

1-2 Bay leaves

1 tin Kidney Beans (drained)      

Brown the meat and season with Salt and Pepper. Add the chopped Chillies, Onion, Bayleaf and Garlic and sauté until fragrant and softened.

Next add the chopped Tomatoes, Chilli Sauce and grated Chocolate and check the seasoning for saltiness. 

Cover with a lid and simmer quietly for 30-40 minutes.

About half way through add the Kidney Beans.

Serve it with a dollop of Creme Fraiche and fresh chopped Coriander and

Tortilla Chips for dipping or Rice for a main meal :-)

Vietnamese Spring Rolls with Duck

I find the deep fried Spring Rolls we get in Chinese Restaurants and Take Away's much to greasy, so this version, just wrapped in Rice Paper is a healthy and tasty alternative that I love.

On special occasions like today's Easter Sunday Lunch this will make a great Starter.

Ingredients: 

Makes about 20 

20 Spring Roll Wrappers (the rice kind)

2 Duck Legs

5 spice Seasoning

40 g Bean thread glass noodles            

1 Carrot finely shredded

2-3 Spring Onions, finely shredded

1 peeled and deseeded Cucumber, finely shredded

1 tbs chopped Mint

1 tbs chopped Coriander

1 tbs chopped Basil

1 tsp Sesame Oil

Hot and Tangy Dip:
1 tbs Fish sauce
Juice of 1/2 Lime
1 chopped Chilli
a pinch of Sugar

Hoisin Dip

2 tbs Hoisin Sauce

1tbs chopped Peanuts

To prepare the duck, season generously with 5 spice powder and roast in a 200C oven for 1 hour. Soak the glass noodles in hot water for 3 minutes.

Shred the meat with 2 forks and mix with the  Noodles, Cucumber, Carrot, Herbs, Sesame Oil and Spring Onion.

Add a small spoonful of Hoisin Sauce to help it bind together.

Soak the Rice paper sheets (spring roll wrappers) in cold water for a couple of minutes until plyable, then place a dollop of the filling in the middle and roll them up, folding in the sides as you go. Set them aside seam side down.they will stick together quite well after leaving them a few minutes.

Arrange them on a platter with the dips, optionally cutting them diagonally and standing upright to make then look fancy.