SWITCH THE FISH - OK it's Fishy Friday - here's a great little guide to help you choose sustainable seafood. My fave sustainables at the moment are Moonfish and Spanish Mackerel - both currently in season. Spanish Mackerel is delish dusted in a little seasoned flour and browned in the pan over low - medium heat, then finished off in the oven. Be careful not to overcook. Moonfish is divine cooked in banana leaves with herbs or in curries/ stews. Drooling. Enjoy. x
Creative cooking with veggie scraps
Since my Asian journey, I have become acutely aware (that is a level above aware, which is what I think I was before I went away) of how we in developed countries are so removed from our food...every part of it.
One of the most delicious meals we had, was prepared for us in a simple dirt floor kitchen from a "bit passed it looking" pumpkin, a piece of taro, some pumpkin leaves, sweet basil leaves and water. The resultant soup was warm and tasty. The pigs looked hungry the next morning so I reckon that particular corner in that particular hut WAS the compost heap.
Anyhow my compost heap is way too full of veggie scraps that I reckon we could probably eat really well from.
So now I rise to the challenge - I am cooking with (pre) compost - that would be the stalks, stems and leaves of veggies that are usually tossed. Some of them have amazing properties, leading to very pleasing outcomes.
Can you guess why my rhubarb is sooo red? And no it's not photo shopped.
Anyone interested in this type of recipe? Oh sooo much fun in the kitchen.
Whilst Asian food is often difficult for people with gluten intolerances, Cambodian and Laos food has an abundance of dishes that are gloriously soy and of course wheat free.
Laos in particular is a land locked country and has not been as open to trade as its neighbours. Food in Laos is still very traditional - ignoring for a moment, the French influence that has led to some marvellous fusion dishes and baguettes and croissants to die for, a fabulous culinary diversion after a month in Asia.
The recipes I am sharing however are the traditional recipes found in the hills and on the streets where gluten is still not a common ingredient.
The flavourings that are more popularly used are herbs and spices grown in the gardens that are literally everywhere.
The dishes we will be making, whilst divine, are quite simple and the ingredients accessible. I have made a big effort to ensure that the dishes we create in the classes will be dishes that feature on your menus for years to come. Some are special occasion and some you will cook more often.
I hurt my right hand and wrist quite badly on our volcano trek and then fell on it again trying to escape the leeches near the hill tribes. As a result I have been in a splint for 4 weeks and have cooked all of the dishes in the Thermomix.
Therefore, you can choose in the class whether to follow the traditional or more contemporary method.
Whichever way you choose - I guarantee you will be satiated. Scroll down for recipes and details of the apron give-away.
I can't tell you how inspiring my Asian culinary journey was. I was wowed on so many different levels by the food experiences.
It was a divine kaleidoscope of colours, tastes, smells & sounds that I hope will remain with me for some time to come. The food we ate was truly unique and very different to Asian food that I have eaten before.
I want to transport you there with dishes like simple sticky rice and smokey eggplant jeow we made & shared with the mung hill tribe in far Northern Laos and the Cambodian Amok trey, their delicious national aromatic fish curry, which we ate at every opportunity and had the pleasure of cooking in a Siem Reap cooking class.
Crispy fried crickets with garlic and chilli sold by street vendors in Cambodia, amazing pork sate with Javanese and Balinese peanut sauces at a cooking school in Bali, chicken stuffed lemongrass stalks in Laos and glass noodle, dried beef and herb salad on the streets of Hanoi were just a few of the scrumptious dishes we enjoyed on our travels.
We were humbled by the people and their self sufficiency, generosity and positivity. Our journey was punctuated by smiling faces and quick wit. Their incredible attitudes reflected in their unique cuisine.
I attended cooking classes wherever I could and learnt some new techniques and flavour combinations. I collected many delicious recipes from eating on the streets and in some amazing restaurants. I cooked in the mountains with minority ethnic tribes and learnt what it really means to live off the land.
I am ready to share some inspiring recipes with you so please book in for one or even two of the wonderful August classes.
I had some beautiful aprons hand made in Laos by a lovely lady who sells her goods at the night markets. I think she thought all her Christmases had come at once when I put in the order - needless to say I was also chuffed that Nourishing Nosh was able to work with the Laos locals.
To view the apron and be in the running to own your own for FREEEE, jump onto the home page.
So much to say, so little time. I will be back with daily waffles. I hurt my hand whilst away and could not type or write so I am full of info that needs to come out.
For all the newest cooking classes which by the by are totally GLUTEN FREE in August jump onto the timetable.