Dairy Free

Chop Suey

Created on 9/27/2023

Ingredients:

  • 1 lb pork fillet or tenderloin
  • vegetable oil, for cooking
  • 2 eggs, lightly whisked
  • 1 brown onion, roughly sliced
  • 3 garlic cloves, finely chopped
  • ½ carrot, thinly sliced
  • ½ capsicum, cut into bite-size pieces
  • 7 oz green cabbage, roughly chopped
  • 3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
  • 3.5 oz bean shoots
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
  • finely sliced spring onion (scallions)

Marinade

  • ½ tsp bicarbonate of soda (baking soda)
  • 2 tsp cornstarch
  • 1 tsp soy sauce

Stir Fry Sauce

  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Chinese Shaoxing wine
  • ½ tbsp dark soy sauce
  • 1 tsp sugar
  • 1 chicken stock cube

Instructions:

Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes

Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine

Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks

Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char

Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms

Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately

Sep 27, 2023

Thai Fishcakes

Created on 9/11/2023

Ingredients

  • 1 lb roughly diced fish fillets e.g. snapper, cod, barramundi or salmon 
  • 7 oz peeled and deveined prawns 
  • 8 makrut lime leaves, destemmed, finely chopped (Use lime zest if you cant find)
  • 1 tbsp Marion’s Kitchen Thai Red Curry Paste 
  • 1 egg white 
  • ½ tsp sugar 
  • 2 tsp fish sauce 
  • 2 tsp sea salt 
  • Vegetable oil for deep frying 
  • diced cucumber, to serve 
  • fresh herbs, to serve e.g. basil, mint or cilantro

Drizzle sauce: 

  • 3 tbsp fish sauce 
  • 3 tbsp sugar 
  • 2 tbsp white vinegar 
  • 2 tbsp lime juice 
  • 1 long red chilli, finely chopped 

Instructions

Step One: To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve

Step Two: To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air

Step Three: Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel

Step Four: To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce

Sep 11, 2023

Breakfast Potatoes

Created on 8/30/2023

Ingredients:

  • 1 1/2 pounds russet potatoes
  •  2 tablespoons butter
  •  2 tablespoons olive oil
  •  pinch of cayenne
  •  1/2 teaspoon garlic powder
  •  1/2 teaspoon onion powder
  •  1/4 teaspoon smoked paprika
  •  Optional: rosemary, thyme, garlic clove

Instructions:

Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator

Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately

Aug 30, 2023

Thai Roast Chicken with Coconut Rice

Created on 8/23/2023

Ingredients:

  • Zest and juice of 1 lime
  • 1 1″ piece ginger, peeled, finely grated, plus 3 peeled slices
  • 2 garlic cloves, finely chopped
  • ⅓ cup coconut palm sugar or (packed) light brown sugar
  • ¼ cup fish sauce
  • 1 13.5-oz. can unsweetened coconut milk, divided
  • 2 Tbsp. extra-virgin olive oil, plus more for brushing
  • 2 tsp. freshly ground black pepper, plus more
  • 2 lb. skin-on, bone-in chicken thighs (4–6)
  • ½ medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • 1 cup white jasmine rice, rinsed until water runs clear
  • Cilantro leaves with tender stems and lime wedges (for serving)
Aug 23, 2023

Chicken Karaage

Created on 8/23/2023

Ingredients:

  • 1½ cups sake
  • ¼ cup soy sauce (2 oz.)
  • 2 Tbsp. thinly sliced scallion (dark green part only)
  • 1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
  • 1¾ lb. boneless chicken thighs with skin, cut into 1½” cubes
  • 1 cup all-purpose flour (about 5 oz.)
  • 1 cup cornstarch (about 5 oz.)
  • 1 cup rice flour (about 5 oz.)
  • 1 Tbsp. dry mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 Tbsp. kosher salt
  • 2 tsp. curry powder
  • Vegetable oil (for frying)
  • Lemon wedges

Instructions:

Step One: Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours

Step Two: Whisk all-purpose flour and next 7 ingredients in a large bowl

Step Three: Pour vegetable oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°

Step Four: Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges

Aug 23, 2023

Avgolomeno Soup

Created on 8/17/2023

Ingredients:

  • 6 pieces small-medium size chicken thighs (bone-in and skin on) – about 1¾ pounds total, pat the chicken dry with paper towels
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1½ tablespoons minced garlic
  • 6 cups low-sodium chicken broth
  • ¾ cup uncooked long-grain white rice, (rinsed and drained)
  • ½ teaspoon kosher salt, (optional)
  • 3 egg yolks
  • 3 tablespoons lemon juice
  • 2 teaspoons fresh dill (optional)
  • Parsley, chopped for garnish

Instructions:

Step One: Season the chicken thighs with salt and black pepper. Press the “Sauté” key and when the instant pot displays “hot”, heat the oil and sear the chicken for 5 minutes on each side. Set aside

Step Two: Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning

Step Three: Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to “manual” on high for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure. Transfer the chicken thighs to a plate and shred into small pieces

Step Four: Fill a blender with a cup of rice and broth mixture, egg yolks, lemon juice and dill (optional). Puree until smooth. Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Garnish with parsley

Notes: Don’t forget to rinse and drain the rice before cooking. If more lemon juice is needed, add in small increments of 1 teaspoon at a time. If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full

Aug 17, 2023

Birria Tacos

Created on 8/8/2023

Ingredients:

  • 3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat
  • 2 tablespoons vegetable oil
  • 3 dried ancho chilis (very mild, smoky, 1000 – 2000 SHU)
  • 3 dried guajillo chilis (sweet, smoky, not very spicy, 2500–5000 SHU)
  • 1 new Mexican dried chiles (mild, sweet 800 – 1400 SHU)
  • Optional: 1 dried chile de árbol (quite spicy, 15000 – 30000 SHU)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 2 bay leaves
  • ½ cinnamon stick or ½ teaspoon cinnamon powder
  • 2 teaspoons dried Mexican oregano or oregano
  • 1½ teaspoon cumin seeds, ground
  • 1 teaspoon coriander, ground
  • 2 teaspoons tomato paste
  • 2 cups unsalted chicken stock or high-quality unsalted beef stock
  • 2 tablespoons apple cider vinegar
  • Optional: 1 tablespoon regular soy sauce
  • Optional: 1 tablespoon fish sauce
  • Salt & ground black pepper

Garnish:

  • 8 – 12 corn tortillas
  • Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese), freshly grated
  • White onion, diced
  • Cilantro, finely chopped
  • Lime slices

Instructions:

Step One: Prepare Dried Chiles – Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. Toast Dried Chiles in Instant Pot – Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles’ aroma (~4 to 5 mins), remove and set aside the toasted chiles

Step Two: Brown Meat in Instant Pot – Wait until the Instant Pot says “HOT”. Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat

Step Three: Saute Onions and Garlic – Add another 1 tbsp vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ cinnamon stick, 2 tsp dried Mexican oregano, 1½ tsp ground cumin seeds, 1 tsp ground coriander, and 2 tsp tomato paste, then saute for another minute

Step Four: Deglaze Instant Pot – Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix

Step Five: Pressure Cook Birria – Add in 2 tbsp apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp fish sauce, and another cup of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Cook the Beef Shank & Chuck Roast Pieces on High Pressure for 1 hour then Natural Release for 15 minutes

Step Six: Blend and Shred Beef – Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot

Step Seven: Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 – 6 large pinches of salt)

Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they’re too dry. If you’re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. It’s important your skillet is hot enough before you start to pan-fry the tortillas. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these birria tacos immediately with dipping sauce and lime slices

Notes: Make extras for the freezer!

Aug 08, 2023

Vegan Pesto

Created on 7/20/2023

Ingredients:

  • 2 cups Fresh Basil (packed, large stems removed)
  • 3 tablespoons Walnuts (or pine nuts, if nut-free, try sunflower seeds!)
  • 3 large cloves Garlic (peeled)
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Nutritional Yeast
  • ¼ teaspoon Sea Salt (plus more to taste)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Water (plus more as needed)

Instructions

Step One: To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms

Step Two: Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water)

Step Three: Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity

Notes: This sauce will be good in the fridge for up to a week.

Jul 20, 2023

Herb Roasted Turkey Breast

Created on 7/20/2023

Ingredients:

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 5 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons pepper
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 medium onion, cut into wedges
  • 1 celery rib, cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth

Instructions:

Step One: Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey

Step Two: Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish

Step Three: Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving

Jul 20, 2023

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Jun 14, 2023