oliveoilandlemon

recipes for healthy living

Tag: chilli

Quick Thai Style Sweet Potato Soup with Toasted Coconut

OO&L Thai Style Sweet Potato Soup

November and the cold is here so it’s Soup for what ails you, nothing does it like a bowl of soup. I’m chock full of antibiotics, pain killers and what not so was glad for this, when you cant eat there is always soup.

Thai style Sweet Potato and coconut Soup
Serves 6
Ingredients
1 tbsp vegetable oil
2 tbsp ginger garlic paste
1 medium onion
4 medium carrots, peeled and roughly chopped
1 very large or 2 medium sweet potato peeled and roughly chopped
20 g Thai yellow curry paste or Thai curry powder mix
(I use Mai Ploy paste and The Spice Shop powder)
1 400ml tin coconut milk
500 ml vegetable stock
salt and pepper to taste
Toasted grated coconut shards and julienne of red chilli to serve if you have it

Method
Heat the oil in a heavy bottomed saucepan
Add the garlic ginger paste with 1 tbsp oil and cook out for a few minutes
Add curry paste or powder, stir well and cook out for a few minutes
If it is in danger of getting dry, add a splash of water
Add the carrot & sweet potato, mix well to coat the vegetables with the spice mix and cook for 4-5 minutes
Add the coconut milk and stock, stir and season, bring to the boil then turn down to a gentle simmer until the vegetables are cooked.
Blitz the soup, season to taste and serve garnished with toasted grated coconut and chilli.

Prawn spring rolls

Prawn Spring rolls and Mango

Yummy crunchy spring rolls and HOME MADE, not from a dodgy takeout enjoyed at 3am . These are easy to make, great for when you want to impress your loved ones with your cookery skills as people always think they are harder to make than they really are. Make a big batch and keep them in the freezer as they cook from frozen really easily and quickly….(great at 3am, by the way).

They are a great source of protein as well as being great for Omega-3 fatty acids that help reduce the risks of heart disease by reducing triglyceride levels in the bloodstream. They also contains selenium, essential for proper thyroid and immune system function, paired with a delicious green salad and you have a pretty good party meal that won’t do too much damage to a healthy diet.

Prawn Spring Rolls with Mango
Makes 16-20

2oz Chinese cabbage/ Bok Choy Shredded
2 spring onions thinly sliced
1/2 small red onion chopped finely
1 tbsp sweet chilli sauce
2 tbsp chopped fresh coriander
Zest of one lemon
Salt and pepper
1 lb cooked peeled prawns
about 5 spring roll wrappers each cut into 4 squares (Keep under a damp towel when not in use)

Heat 2 tbsp rapeseed oil in a pan on a medium heat
Add the spring, onion and bok choy and cook for about 3 minutes until just softened.
Tip into a bowl, season and add the prawns (thanks D), chilli sauce, coriander and lemon zest.

To fill the spring rolls lay a wrapper out so that it is on the diagonal with a point upwards.
Lay 2 tsp of the mixture just below the centre of the paper (horizontally).
Fold the top down so that it covers the mixture, turn the sides in like an envelope,
Brush the bottom edges with egg wash, then roll downwards to form a cigar shape.
Continue to roll until you have sealed the pack.
Place under a damp tea towel until you have completed for each wrapper.

These can be open frozen like this then placed into a bag and stored in the freezer.
Cook by shallow frying in rapeseed or coconut oil for about 2 minutes until golden brown all over.
Drain on kitchen paper and serve with some mango coulis, more sweet chilli sauce and side salad.

Sunny Peach & Mango Salsa


I go on a lot about the weather – part of being Irish I suppose, but also because it has been really awful… So to add sunshine in the absence of the real thing, try this peach and mango salsa. Lots of lovely colour as well as all the health benefits of these delicious ingredients. Serve it with fish, fish cakes, any barbq’d meat or on the side on an antipasti plate for a different garnish to your meats and cheeses. The flat leaf parsley and mint in this are different to the usual coriander but I think they work really well and the peach and mango are a great combination.

2 Alphonso mango’s – ripe but not too soft
2 peaches
about a 2″ piece of red chilli,  deseeded and finely diced
about 12 tiny cherry tomatoes – halved or quartered quite big
juice of a lime
2 tbsp each of chopped fresh mint and flat leaf parsley
salt to season

Peel, slice and dice the mango – not too fine
Slice and dice the peach about the same size pieces, no need to peel
Combine with the other ingredients, season and adjust if necessary.
This will keep a couple of days in the fridge but is best on the day it is made.

I also managed to sort out my cookery books finally and get them in order on to new shelves. I went from a big unsorted pile to 2 lovely stacks of books and the rest have been into put into the bag for the local recycle book store…. Now I have room for some more new ones!…


from this to …

Thai meatballs with 2 sauces

This double dip recipe is for Thai Meatballs with two sauces – great versatile sauces that can be used as sides on lots of recipes. The meatballs are great based on beef lamb or pork, I have to admit I’m only mad on pork mince when I know its provenance. This is quick too – I had the 2 sauces cooking and the meatballs in the oven after 30 minutes – not bad for a meal made from scratch. The peanut sauce comes from Dublin Cookery School’s great recipe repetoire. Make the meatballs really small and serve as canapes on cocktail sticks and they make great party food.  You can make the sauces as hot as you like which will make the cocktails go down even quicker if it’s party time!….Without the cocktails it makes a great nutritious meal.

Peanut Sauce
1 tbsp vegetable oil
1 tbsp red curry paste.. r 2 if you love it hot!
2 tbsp crunchy peanut butter
1 tbsp unrefined brown sugar
2 tbsp lemon juice
1 tbsp fish sauce
8floz coconut milk
Heat the oil in a saucepan and add the curry paste and cook out for about a minute. Stir in all the other ingredients and bring to the boil, reduce heat and simmer until thickens and is lovely and fragrant.

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions  chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar
Oil

Heat oil in the pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before using.
This will keep in jars in the fridge for 2-3 weeks

Meatballs
1 tbsp vegetable oil
1lb minced beef, lamb or pork
1 tbsp finely chopped garlic
1 tbsp finely chopped lemongrass
4 spring onions finely chopped
2 tbsp chopped fresh coriander
1 tbsp each of lemon juice and fish sauce
salt and pepper
Heat the oil in a pan and add teh spring onion, garlic, lemongrass and cook for a few minutes until softened. Add the mix to the meat and using your hands blend well. Season and roll and shape the meat into small balls. Heat a decent amount of oil in a frying pan and when hot cook the meatballs over a medium heat unti browned on the underside. turn over and cook the other side until browned. You can continue cooking on the pan until cooked through or put into preheated over at 180C for about 5 minutes if small balls and slightly longer if bigger than bite size.

Serve with the 2 dipping sauces and enjoy… cocktail of choice – optional!

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