HOMECOOKING WITH TERESA

I wanted to try a new recipe for fish cakes - we like them and I have tried a few. This one from Ottolenghi's cookbook 'Jerusalem' is just delish. According to the book, it is a typical Sephardic recipe. It is a very popular recipe, perfect for large family gatherings. It can be prepared ahead, and they are almost better the day after they are cooked. They can be served with bulgar, rice, couscous or bread.  INGREDIENTS 3 slices white bread, crusts removed 600g fish fillets (cod, snapper, hake, etc), skinless & boneless 400g green prawns, peeled 1 medium onion, finely chopped 4 garlic cloves, crushed small handful Italian parsley, finely chopped small handful coriander, finely chopped 1 Tbsp ground cumin 1 1/2 tsp salt 2 large free-range eggs 4 Tbsp olive oil Tomato sauce 2 1/2 Tbsp olive oil 1 1/2 tsp ground cumin 1/2 tsp sweet paprika 1 tsp ground coriander 1 medium onion, chopped 125ml white wine 400g tin chopped tomatoes 1 red chilli, deseeded an...

This is a very easy to make recipe and it is full of flavour from all the spices. I served it with some brown basmati rice, dhal, fruit chutneys and roti bread. Great winter meal! To see the recipe for dhal, click here . INGREDIENTS 2 garlic cloves, crushed 3 small green chillies, seeded and finely chopped 1/2 tsp ground turmeric 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground cayenne pepper 1 Tbsp tamarind puree 170 ml oil 800g fish fillets, skinned (pomfred, sole, leatherjacket) 310 ml coconut cream 2 Tbsp chopped coriander leaves METHOD: Mix together the garlic, chilli, spices, tamarind and 125ml of the oil.  Cut the fish into small portions, rinse and pad dry. Place the fish fillets in a shallow dish and spoon the marinade over them. Turn the fish over, cover and refrigerate for 30 minutes. Heat the remaining oil in a large, heavy-based frying pan and add the fish in batches. Cook for 1 minute each side.  Return the fish t...

INGREDIENTS 50ml light soy sauce 40ml mirin 40 ml sake 20g caster sugar METHOD: To make the light teriyaki sauce, mix together all the ingredients in a small saucepan and stir over low heat until the sugar is just dissolved. Allow to cool. You can keep the leftover sauce in a glass container in the fridge or cupboard.  Use with duck, chicken or salmon.

My husband has been cooking during the past couple of months while I have been very busy with work, including weekends. He has started to go through some of my cookbooks and has tried several recipes. This is one of his favourites. It's real comfort food and it tastes yummy! INGREDIENTS 800g white fish fillets 1 1/2 cups (375ml) milk 1 onion, roughly chopped 2 cloves 50g butter 2 Tbsp plain flour pinch of ground nutmeg 2 Tbsp chopped fresh parsley 1 cup (150g) peas 750g potatoes, quartered 2 Tbsp hot milk 3 Tbsp grated Cheddar cheese METHOD: Place the fish in a pan and cover with the milk. Add the onion and cloves and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked and flakes easily with a fork. Preheat the oven to 180°C.  Remove the fish from the pan, reserving the milk and onion. Discard the cloves and allow the fish to cool then remove any bones and flake into bite-sized pieces with a fork. Heat half of t...

We eat these fish tacos regularly. They are so easy to make and they taste amazingly good. If you have the time, prepare the 'pico de gallo' in advance and let it marinade for 1 - 2 hours to let the flavours develop. I used snapper tonight, the flathead was too expensive. It worked very well too. From the cookbook 'Delicious- Quick Smart Cook'. Ingredients 1/2 tsp each of ground coriander, cumin & turmeric  1/4 tsp chilli powder or 1/2 tsp if you like them hotter 1/2 cup plain flour 6 x 180 g skinless flathead fillets (or any other fish fillet) 1/4 cup (60 ml) olive oil 12 small tortillas, warmed to packet instructions 1/2 iceberg lettuce, thinly shredded (or any salad greens) 1 ripe avocado, sliced or mashed (optional) Sour cream or greek yoghurt, to serve  Coriander leaves, to serve Pico de gallo Makes 2 cups 2 vine-ripened tomatoes, seeds removed, thinly sliced 1 small red onion, thinly sliced 4 long green chillies, seeds removed, thin...

This very simple Burmese recipe is just delicious. I have made it for many years, and it always turns out great. I only used 1/2 a teaspoon of chilli (not the 1 1/2 teaspoons from recipe!!) .... and still found it a bit too hot for my liking. I use any kind of white fish available to make the koftas. This time I added about 300 g of prawn meat to the mince. I replaced the anchovy sauce with fish sauce and used a mixture of olive and sesame oil. Also, I used a tin of chopped tomatoes instead of the fresh ones. If you have good fish stock available, use it instead of the water. It gives more flavour to the sauce. 😀 From 'The complete Asian Cookbook'. INGREDIENTS: Fish koftas 1 kg fish fillets 2 1/2 tsp salt 1/2 tsp pepper 1 medium onion, finely chopped 1 large clove garlic, crushed 1 1/2 tsp finely grated fresh ginger 2 Tbsp lemon juice 1 Tbsp finely chopped fresh coriander leaves 2 slices white bread, soaked in hot water and squeezed dry 1 tsp anch...

I first tried this curry a few years ago in the Thai restaurant in Harrington. It was a prawn curry and I couldn't forget its taste. It was mouthwatering! I had to have the same dish everytime I went there!! I have tried now to replicate this curry at home many times, and have to admit that the recipe below is excellent! Very similar to the one from the restaurant in Harrington, which unfortunately closed down a few months ago. INGREDIENTS: Chu chee paste 10 large dried red chillies 1 Tbsp coriander seeds 1 Tbsp mixed peppercorns 1 Tbsp shrimp paste (belacan) 10 kaffir lime leaves, finely shredded 2 Tbsp grated kaffir lime zest (or lime or lemon zest) 2 Tbsp chopped coriander stem and root 1 lemon grass stem, white part only, finely chopped 3 Tbsp chopped fresh galangal (or ginger) 1 Tbsp paprika 1 Tbsp red curry paste 6 garlic cloves, chopped 1 big red onion, chopped 500ml (2 cups) coconut cream (tin unshaken) 1 kg fish fillets, cut into...