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House Curious

Lifestyle and interior shop. Social workshops for the creatively curious.

Filtering by Tag: recipe

BBQ prawns with zingy, spicy Thai sauce, BBQ Thai Chicken, with Asian tomato salad and steamed rice

Sommer Pyne

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Friday night is usually treat night where my husband and I indulge in wine and order a takeaway, falling into a heap watching netflix. I’m bored of all the takeaway options in my area so I’ve come up with a quick and delicious home cooked alternative. It’s fresh, healthy and beats any takeaway. It does require a bit of forward thinking with some prep the night before but once you’ve done that Friday night will be a breeze.

This Thai BBQ recipe has been a favourite of mine for some time and is a simplified version of the BBQ Thai chicken that I discovered in Thailand. The recipe is from Bill’s Everyday Asian by Bill Granger. The great thing about this recipe is that you can prep it the night before, which is brilliant if you’re entertaining or if like me you just want something easy and tasty for an alternative Friday night takeaway.

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Method: Place all the ingredients in a large bowl and whisk together. Pour over the chicken and rub into the skin making sure every part of the chicken is covered. This can be done the night before or two hours prior to cooking.

You can either cook in an outdoor BBQ or alternatively in an oven. If using an oven cook accordingly to the packet instructions. I cooked mine in the oven for 30min on 170 degrees (fan oven) and then finished it off on my indoor BBQ until the skin was crispy and charred. If you’re throwing a BBQ with friends pre cooking the chicken in the oven will ensure you spend more time chatting with your friends and less time at the BBQ.

Once your chicken is cooking away you can start prepping the prawns and make the zingy, spicy Asian sauce. Again you can also make this sauce the night before or up to a week in advance. Now would be a good time to put the rice on. Further below is my tip to cooking perfect fluffy rice.

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Prep the prawns by using scissors to cut down the back of the spine, removing the vein. Leave the shell and head in place. You can of course remove the head but keep the shell on to lock in the moister when you cook. Keep in the refrigerator until you are ready to cook. Once the chicken is coming off the BBQ add the prawns and cook until the prawns turn orange and meat is opaque. It’s ok if the shell gets charred this adds to the flavour.

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Method: Now on to the sauce. This sauce or dressing transforms any dish and can be used with grilled seafood, meat or as a dressing for a salad. I like to make it in bulk and keep a jar of it in the fridge

In a pestle and morta add the garlic, chilli and sugar. Grind until you have a rough paste. Put this in a bowl with the lime juice and rice vinegar, mixing together. You can store this in the fridge until you are ready to use it. To serve add it to a small dipping bowl and add the chopped coriander on top.

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Sometimes the simple things are often the best and that’s certainly the case with this tomato salad. It’s so refreshing and the toasted sesame oil adds another layer of flavour. This is easily one of my fave salads. Roughly chop and slice the tomatoes and if you like use a variety of different colour and shaped tomatoes for extra wow factor. Sprinkle with spring onions and nigella seeds. Mix together the white wine vinegar, sesame oil and pour over the salad just before serving and if you like garnish with coriander and a squeeze of lemon. Don’t forget to season with salt and pepper.

Perfect fluffy rice every time

Once the chicken has been in the oven for 15 min put the rice on. To get perfect fluffy rice simply put equal parts water and rice into a saucepan. One cup of rice and one cup of water or two cups of rice and two cups of water. Bring water to a boil in a saucepan and add rice, then turning down to simmer, cover with a lid and leave a little opening to let some of the steam release. Leave it for 10-12 min according to the packet instructions. Once the time is up the rice should be dry, fluffy and ready to serve. To finish of sprinkle with nigella seeds and coriander on top.

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Serve everything at once and get stuck in. It really is a quick and easy meal to prepare and is super delicious. It’s also much healthier than your local takeaway! Winning! Enjoy and let me know how you get on. If you would like to see more recipes like this please comment below or like this post.

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Have a great weekend,

Sommer xx



Food Stories

Sommer Pyne

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We have just launched food stories where we invite a foodie, cook or chef to come and have a chat and cook up a delicious meal. First up in our new Food Stories series is Amandip Uppal, Author of cookery book Indian Made Easy. Just in time for the bank holiday weekend this delicious summer feast is perfect for entertaining with friends and family. I love the idea of plating up all the food in the middle of the table and asking guest to help them selves. It's easy to prepare and you can even make the marinade for the Salmon the night before. The flavours are out of this world and its a little different from the predictable BBQ.

Baked Salmon with Tomato and Pickled Ginger Salad on Rice

Serves 2/3 People

Baked Salmon with Crème Fraiche and Coconut Marinade

Ingredients:

2 Salmon Fillets or more depending on number of guest

½ Wedge of lime

Spiced Coconut Marinade

1 ½ Garlic Cloves

2 tablespoons of crème fraiche

½ teaspoon Garam Masala

¼ teaspoon Ground Turmeric

1 teaspoon Chilli Powder

¼ teaspoon Black pepper

¼ teaspoon Ground Cumin

1 ½ teaspoon oil

¼ teaspoon Salt to taste

1 ½ teaspoon Coconut Powder

Method

1.     Preheat the oven to 180C /350F/ Gas 4

2.     Begin by pounding the garlic and salt together using a mortar pestle. Next, add all the spices and coconut milk powder to the garlic and salt paste and pound together gently.

3.     Slowly drizzle in the oil and stir until the marinade comes together and makes a thick paste.

4.     Stir in the crème fraiche and use immediately. Alternatively, omit the crème fraiche and put into a sterilized jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in crème fraiche when ready to use.

5.     Rub the marinade equally into the salmon pieces.

6.     Place the Salmon in a baking tray and then squeeze ¼ of the line over each piece. Finish off by sprinkling 2-3 teaspoons on water over each fillet.

7.     Place the foil over the whole tray and then seal the edges tightly and place in the oven for 12-15min depending on the thickness of your fillets.

Note: Open the baking tray very carefully as the steam that will escape may be very hot.

Any leftovers can be made into fishcakes or used as filling for pitta breads.

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Special Coconut Rice

250g Wholegrain Brown rice – Cook as per the packet instructions.

Pinch of Salt

Rice Topping

Handful of golden Sultana – soaked in water for a couple of hours and then drain prior to use.

1 onion

2 tablespoons of finely chopped coriander

1 tablespoon of finely chopped mint

1 fresh chilli 

100g Desiccated Coconut

1 tablespoon of olive oil

Method

1.  Finely chop the onion and add the oil to a non-stick pan and gently caramelise over a low heat until golden brown, then remove and let cool.

2.  Gently toast the coconut in a non-stick pan over low heat until golden brown.

2.  To a bowl add the caramelised onions, toasted coconut, sultanas, chilli, mint and coriander.

3.  Sprinkle over the rice and serve.

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Tomato and Pickled Ginger Side Salad

8 tomatoes, halved, sliced into quarters. Use different colours for impact

3 teaspoons of Japanese Pickled Ginger, finely shredded

1 teaspoon chaat masala

¼ teaspoon red chilli flakes

1 ½ rapeseed oil

3 teaspoon balsamic vinegar

Salt, to taste

Optional Garnish –

2 Teaspoons finely chopped coriander leaves

1 /4 Nigella seeds

Method

1.     Place the tomatoes and pickled ginger in a large bowl.

2.     Whisk together rapeseed oil, vinegar, chaat masala, red chilli flakes and salt to taste

3.     Pour the dressing over the tomatoes and then using your hands, toss and coat everything.

4.     Garnish with coriander and nigella seeds.

PIMPED UP FETA CHEESE TWO WAYS

Sommer Pyne

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This recipes is super easy and a great summer addition to any table. You can either add it to a cheese board for a casual affair or it goes great with grilled meats and salads. I’m all about making my life easy and this is perfect because it has the wow factor with minimal effort. The beauty of this recipe is that you can pimp it several ways with your favourite herbs and spices. Here are a couple of examples but you could pimp it with Middle Eastern spices or go for something spicy, add nuts or fruit. Below are my two go to flavours:

Lemon thyme with red wine & bay leaves salt

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Ingredients

Good quality feta cheese

Fresh lemon thyme

Lemon and rind

Nicolas Vahé Red Wine and Bay Leaves Salt

Nicolas Vahè Rapeseed oil or good quality olive oil

Cracked pepper

Method:

Place your feta cheese on a serving plate sprinkle the salt down the middle of the cheese and sprinkle around the plate. Next, add the thyme by removing leaves from the stalk, chop finely and sprinkle over the cheese. Grate the lemon rind over the cheese and then squeeze half of the lemon juice. Drizzle the rapeseed oil over the cheese and the plate, adding a sprig of thyme as garnish. 

Basil, sun blushed tomatoes with olives

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Ingredients

Good quality feta cheese

Fresh Basil

Olives

Sun blushed tomatoes

Niclas Vahè Garlic Olive Oil

Cracked pepper

Lemon

Fresh chilli (Optional)

Method

Chop the fresh basil, olives and sun blushed tomatoes.  Arrange on top of the feta cheese and then drizzle the garlic olive oil. Squeeze the lemon juice over the top, add fresh chillies if you like a kick and cracked pepper.

And that’s it. Add some crusty bread, wine and you’re good to go. Sometimes the simplest things in life give you the most pleasure.

Enjoy, Sommer x

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