Category: Uncategorized

200g pasta
8 garlic cloves, finely sliced
1/2 cup olive oil
2 fresh birds eye chillis, finely sliced
1 bunch parsley, finely chopped
salt and pepper
1 lemon
almond parmesan, to serve

1. Have all your items prepped, ready to go as this is a quick recipe once you start.

2. Get a pot of salted water on to a rolling boil and add pasta. Cook according to packet. Usually 8-10 minutes.

3. While your pasta is cooking, heat oil in pan with sliced garlic.

4. As soon as the garlic starts to turn golden brown add the chilli.

5. Season with salt and pepper and add parsley. Turn off heat.

6. Add strained pasta and a ladle or two of pasta water.

7. Add lemon juice and serve immediately. Top with almond parmesan.

Notes

• You can easily scale this recipe. 100g pasta, 4 garlic cloves, 1 birds eye chilli, 1/2 lemon and 1/2 bunch parsley per person.

Serves 4

3 potatoes, cubed
1/4 jap pumpkin, cubed
~200g broccoli, chopped
1 tin coconut cream
2 jalapenos, roughly chopped
2 birds eye chillis, diced
2 bunches coriander, washed and chopped. Roots and all. Save a few leaves for a garnish.
1 tsp salt
1 tsp keffir lime leaves
1 lime
5 garlic cloves
3cm ginger, chopped
4 lemongrass stalks, chopped
1 red onion, chopped
1/2 tsp pepper
2 tbsp fish sauce
1.5 tsp sugar
rice of your choosing

1. Cook the pumpkin and potato in salted boiling water, strain and bake in oven with oil and salt until crispy. Set aside.

2. Cook rice according to packet instructions.

3. In blender: 1/4 tin coconut cream, jalapenos, birds eye chillis, coriander, salt, keffir lime leaves, rind of lime, garlic, ginger, lemongrass and red onion. Blend on high.

4. Heat in pan over medium-high heat, stirring constantly, until reduced.

5. Reduce heat and add sugar, remaining coconut cream, fish sauce.

6. Add potato, pumpkin, broccoli and cook until broccoli is cooked to your liking. Serve with rice, a squeeze of lime and a few coriander leaves.

Notes:

• This recipe is a great way to use up veggies. I’ve listed potato, pumpkin and broccoli here but you can use pretty much whatever you have available.

• Make sure you wash your coriander. There’s always some dirt in and around the roots and if you don’t get rid of it, your meal will taste gritty.

• I say cook the broccoli to your liking as this varies a lot. I’ll happily eat it raw while others like it cooked to death. Half way between is the safest bet if you’re cooking for friends.