Coconut Poached Fish

It’s a pulled from the pantry quickie

to whip up this incredibly tasty meal!

When you finally fall through the door after a hectic day, just take a deep breath & have this fabuliciouz meal on the table in a jiffy!

Grab a large frypan & pour in a 400ml tin of coconut cream along with a tablespoon of fish sauce, a teaspoon of minced garlic, a teaspoon of white wine vinegar, the juice & zest of a lemon, a squirt of ginger paste (about a teaspoon), a tablespoon of brown sugar & 2 teaspoons of chilli flakes. Give it a jolly good mix & pop it over a medium heat to bring to the boil.

Once at the boil, turn down the heat to low & carefully place in 3 or 4 fish fillets. Simmer gently until they’re cooked through (about 10 minutes). Seafood is awesome because it actually tells you when it’s cooked by changing colour! How convenient is that?!?!?

Simply serve the fish on a bed of fluffy white rice, pour over the luscious sauce (don’t be stingy now) & hook in!


Beef Curry

An easy curry boasting great depth of flavour,

rather than heat,

so even Mini-Me loves it.

Honestly, this is such a simple, yet flavoursome, curry that I could very well upset a few takeaway shops by sharing this one! It’s a sure fire hit to fill up those hungry tummy’s!

Start by melting a good tablespoon worth (about 30g) of butter in a large pan. Add in 1 finely chopped onion along with a heaped teaspoon of minced garlic & fry that off until the onion has reduced down to release it’s sweetness, about 3-4 minutes, or so. Next, add in 1 tablespoon of curry powder ( I use Keen’s) & continue to fry that off for another couple of minutes to cook out the spices.

Pop in a tub (140g) of tomato paste, 500g of diced gravy beef & enough water to just cover that meat. Give it a jolly good stir through to combine before gently simmering for 1.5 hours.

Finally, you want to pour in 1/2 cup of full cream milk & the juice of 1/2 a lemon before seasoning ever so generously with salt & pepper. Add in 2 teaspoons of raw sugar, mix it all up nicely & serve over fluffy white rice.

Chicken Korma

A flavour packed fabuliciouz meal that you can have on the table in just 30 minutes!

It’s another one from my post Ballet quickie arsenal! This taste of the Far East is slightly modified from the original Chicken Korma to make it just that wee bit lighter after a hard work out in the studio.

Start by peeling 4-5 potatoes (350g worth) before chopping them into either halves or quarters, depending on their size. You’re after nice wedges. Pop them in a saucepan & cover with water, then add a pinch of salt & bring the pot to a boil. Boil the potatoes for 10 minutes before draining them & set aside.

Now get a pot of water on the burner to bring to a boil for the rice. Once the water is at the boil, add a pinch of salt then pop your rice in to cook.

While that’s happening, crack on with the curry.

Heat a good glug (1 tablespoon) of oil in a large saucepan before adding in 1 finely chopped onion. Sweat the onion right down to release all it’s sweetness & make it nice & tender. Next, pop in 500g of chicken mince, mix it all in together & continue to fry off until it’s cooked through.

Add in half of a 290g jar of Korma Curry Paste & allow it to cook off for at least a minute whilst you stir it through to coat everything.

Toss in the potatoes along with 150ml of boiling water, pop the lid on & gently simmer for 10 minutes.

During this time, you’re rice will probably be ready, so drain that off & scoop into the bottom of your serving bowls ready to soak up the luscious flavours that await it!

After the curry has driven all your neighbours absolutely mad with envy on the aromas emanating from your kitchen, remove the lid & throw in a handful (75g) of fresh baby spinach leaves to gently wilt through as you cook for about another minute, stirring them in.

Then dish up, Chef! Ladle that glorious concoction over the rice & It’s Chompin Time!

Lentil & Egg Curry

A flavour packed dish that’s perfect for sharing.

You’ll need to start this one a day ahead so some prior planning needs to be thought about when wanting this wee number.

Place 1 cup of dried lentils into a bowl, cover with water & allow to soak overnight.

Next day, drain the lentils & let’s get our kitchen smelling like a Curry House!

Peel & finely dice up 2 onions.

Melt 3 tablespoons of butter in a saucepan, add 1 tablespoon of curry powder, give it a quick mix then add in those onions. Cook them off until they have caramelised right down so that they release all their sweetness. That usually takes about 10 minutes or so, cooking nice & slow.

Splash in 3/4 cup of water along with the lentils, give that lot a jolly good stir then pop on a lid.

Cook, ever so gently, over a low heat for 45 minutes.

Meanwhile, hard boil 4 eggs then peel & set aside.

When the curry is ready, simply slice up the eggs & add them to the pot with a good pinch of salt for seasoning & stir in ever so gently.

Serve this one hot with lovely flat breads or pappadums to pick up the curry with.

Red Pork Curry

A spicy delight to tickle your tastebuds!

It is so easy to whip up a fabuliciouz curry to rival any take-away that you’ll be dusting off your wok in no time! The secret to cooking this quick, yet healthy, cuisine is prior preparation. Have all of your ingredients ready to go before you start as wok cooking is stepping into the culinary fast lane!

Start off by handing Hubby a 500g packet of pork rashers to go sacrifice at the alter of burnt offerings (aka BBQ). You want that smokey char that only grilling can give & it also renders down the fat a wee bit.

Meanwhile crack on with the rest of the preparation.

Have a 400ml tin of coconut milk open & ready to go.

Keep your fish sauce on stand by near the cooktop along with a jar of red curry paste.

Peel 3 good sized carrots before slicing them on the angle, just to be fancy, & set them aside in a bowl.

In another bowl, place a sliced up long red chilli, also cut on the angle.

Yet a third dish will contain pineapple & lychee – grab 4 lychees out of a tin & chop them up roughly & then grab yourself a small tin of pineapple rings, there’s usually about 4 rings in there, & chop them up too.

Finally, have half a dozen kaffir lime leaves shredded up. I like to cheat by using the pre-done ones in the jar.

When Hubby brings in those now perfectly cooked pork rashers, slice them up so they’re also ready to toss into your wok when it’s their turn.

Now we are ready to cook!

Pour half of the coconut milk into your wok over a medium heat & heat it through.

Next, add in 3 tablespoons of the red curry paste & give it a jolly good stir to incorporate.

Pop in the carrots & let it all gently simmer away for about 5 minutes. You’re giving the carrots time to cook through as they take the longest whilst also cooking off the spice paste.

When you see the oil of the paste start to separate on the surface, it’s time to drop in the pork, Lychees & Pineapple along with the rest of the coconut milk & a splash of the fish sauce. You can also add in a tablespoon of the lychee juice from the tin if that’s what floats your boat but you don’t have too if it’s not your kind of flavour.

Bring that lot to the boil before throwing in your chilli & cook for another few minutes.

Last, but certainly not least, it’s time to stir through those kaffir lime leaves just before removing from the heat.

Serve this absolutely fabuliciouz spicy, saucy, soupy curry with fluffy white rice.

Spiced Pumpkin Bites

These bite sized Indian inspired balls of spice

could be directly from my witches cauldron for the grown up trick or treaters! 


I had a 1/4 of a butternut pumpkin leftover in my fridge & thought what on earth can I do with that?!?! Read on to find out how scary the inner workings of my brain can be!

So, I started by peeling & chopping up that 1/4 butternut pumpkin, tossing it into a pot of water & bringing it to the boil.

Whilst that was happening, I grabbed out my mini wok to create a spice paste. How I did that was to pop in a splash of peanut oil along with 1 teaspoon of minced garlic, 1 teaspoon of curry powder, 1 teaspoon of garam masala, 1/4 teaspoon of hot cayenne pepper, 1/4 teaspoon of ground ginger powder & 1/2 tablespoon of red thai curry paste. Then I turned on the heat to fry those spices off until Hubby came running with the fragrance!

By this time, the pumpkin was nice & soft so I drained it, put it back into the now empty saucepan & mashed it up. I added in a good knob of butter too!

Into the spice paste in my mini wok, I added a splash of full cream milk, just a normal amount that I’d use to make a mash (you know, how you do butter & milk to any mashed tattie or pumpkin) but I put the milk into the spices first to loosen them up so the milk I used for my mash was spiced, rather than placing the spice paste directly into the pumpkin.

Next, I mixed through some cooked rice to continue along with my Indian theme & which would act as my binding agent.

Pop that lot in the fridge to chill.

When you’re ready to eat, simply heat up some oil in a pan, roll the spiced mashed pumpkin into balls & coat in whatever crumb float your boat before frying them off to colour as it’s already cooked. Make sure you set the balls aside to drain excess oil off & serve whilst still hot.

Now these are soft, so not finger food by any stretch of the imagination, so you will require forks for these wee beauties.


Thai Green Chicken Curry

A fabuliciouzly quick & easy curry that’s sure to please the whole Fam-Bam!

This is another gem of a dish from my post ballet arsenal that I can not believe I haven’t shared with you all already! Forget stopping for takeout on the way home, you’ll have this whipped up quicker than the store can!

Simply pop a pot of water on to boil, salt & cook off some rice before draining.

While that’s happening, grab a medium pot & bung in 2 diced up chicken thighs then pour over a 400ml tin of coconut milk. Get that onto a medium heat to cook off the chook.

In a small pot, pour in a 400ml tin of coconut cream & gently heat it up before popping in 2 tablespoons of Thai Green Curry paste along with a splash of soy sauce. Stir it well to incorporate & then add it into the chicken pot. Give the whole lot a jolly good stir.

Whack in the cooked & drained rice & dish up!

Now that’s the base recipe! Back in the day, before Mini-Me, I used to use 4 tablespoons of the curry paste which makes it really pack a spicy punch! Also, if you have a wee bit of extra time, load that curry up with a gazillion veggies for a more substantial meal.

Yellow Fish Curry

A surprisingly easy curry to whip up in a flash!

This taste of Thailand will surely become a post ballet quickie favourite for my Fam-Bam!

Simply heat a glug of peanut oil (or whatever type floats your boat) in your wok over medium to high heat before adding in 1/2 cup of Thai yellow curry paste. Stir fry that until it’s beautifully fragrant, another way to tell it’s done is when the oils start to separate.

Bung in 1 cup of coconut cream & stir it through. Bring it to the boil, then reduce your heat to medium-low. Whack in a couple of diced fish fillets (I use Basa but love Barramundi too – any white fish will do) & just let that cook gently, giving it the odd push about the wok now & then.

When the fish is cooked through (it turns lovely white, sort of like a self timer!), turn the heat completely off & stir in 2 tablespoons of lime juice, 1 tablespoon of brown sugar & 2 teaspoons of fish sauce.

Serve it up with fluffy white rice & It’s Chompin Time!

Korean Chilli Chicken

Succulent chicken marinated with a fabuliciouz depth of flavour leaving a  wonderfully warm mouth tingle.


This wee number has absolutely impressed hubby & I with it not just being about blow your head off heat, but rather a real layering effect of flavour.

Grab yourself a bowl & bung in 500g of stir fry chicken strips before seasoning well with salt & ground black pepper.

Next, whack in the juice of a lime & 1 & 1/2 tablespoons of Korean Chilli Paste – this is our new discovery at the local Asian grocer & it’s seriously good stuff!

Make sure you give it all a jolly good mix to coat that chook really well then set aside for half an hour to marinade. The lime juice will start to ‘cook’ the chicken so this is not one to leave for too long.

Get your wok to a stonking hot heat with a wee splash of oil & toss the marinated chicken through to cook.

It’s really that easy!

Japanese Karaage Chicken

Asian fried chicken that’s sure to be a big hit!


Karaage Chicken is Japan’s answer to one of our Western favourites & these juicy wee nuggets have been fried to a delicious golden crunch. I just love how easy these are to prepare!

Grab a mixing bowl & bung in 5g of freshly grated ginger, 2 teaspoons of minced garlic, 3 tablespoons of soy sauce & 1 tablespoon of cooking sake. Give that lot a jolly good whisk then add in 4 plump chicken thighs which you’ve diced into lovely bite sized pieces. Coat the chook well in the marinade, cover & pop in the fridge for half an hour.

When time is up, simply drain off any excess liquid before adding in 1/4 cup of potato starch & making sure that you get all those nuggets coated. Now if you can’t find potato starch, just use gluten free flour.

Get your oil nice & hot (about 180c) so that when you sprinkle a wee bit of flour in, it sizzles.

Fry off small batches of the nuggets so that the oil temperature stays high before whacking onto a wire rack to drain whilst you carry on with the rest.

Serve these fabuliciouz nuggets with Japanese Mayonnaise & rice.