Thursday, December 8, 2016

Thai Basil Chicken Stirfry

This is a refinement of an earlier post - Thai Minced Beef Stirfry with Basil. But I used chicken this time.

Hoping for more Thai authenticity. So there is no sesame oil. I did use dark soya sauce for some sweetness and colour. Relied mainly on fish sauce for salinity.

I find this recipe works better, at least I enjoyed it alot more that the minced beef one.
I that find adding the basil leaves at the end preserves more the fresh basil hit.

Serves 2 to 4
500g-600g Chicken Thighs, diced to roughly 1cm cubes. (Up to you if you want the skin on)
1 yellow onion - sliced
8 garlic cloves - roughly chopped or minced
Handful of Thai basil - leaves only (use continental basil if you cannot find Thai ones.)
3-4 Kaffir Lime leaves - you can use them whole or thinly sliced.
3-6 bird's eye chillies (Or however much you want.) - sliced
1 Large Red chilli - sliced
3 tablespoons fish sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
Ground white pepper
1 Tablespoon of corn flour/corn starch
1 egg per person - cooked sunny side up

1. Season the meat in a large bowl with 1 tablespoon of fish sauce, pepper and corn flour. Mix well. Leave for at least 30 mins. Using corn flour or corn starch is a technique that helps the meat stay tender and also helps with flavour retention of the meat you are marinating.

2. In a small bowl, mix the rest of the fish sauce, sugar, soy sauce mix well.

3. In a large wok or frying pan, heat about 2 tablespoons of cooking oil over medium high heat. When oil is heated (Its starts to shimmer and moves around the pan more easily). Add the chicken and fry until the chicken starts to brown a little on the outside on all sides (About 8-10 mins). Turn off the heat. Remove the chicken and set aside.

Note: If you left the skin on the chicken, its a good idea to ensure the skin is rendered for additional flavour. Un-rendered poultry skin can be a put off, at least to me.

4. There should be some oil left from frying the chicken. (If you left the skin on, there will probably more oil left in the pan than you need. You can mop some of it with a paper towel if you have to.) Turn the heat back up to medium. When oil is heated throw in the onions, garlic, chillies and lime leaves. Fry for about 4-6 minutes, sweating the onions and garlic a little, till they just start to brown and then Add all of the sauce mix. Mix well.

5. Add the chicken back in next. Stir fry for another about 5-8 minutes then add all the basil leaves and turn off the heat. Mix well, until the basil leaves are wilted.

6. Serve with steamed rice and a fried egg.

Note: For added authenticity, the Thai street style fried egg is not the same as your "non-stick pan" sunny side up. The That street one actually use quite a bit of cooking oil. Almost shallow frying the egg till you get crispy edges and the yolk remaining runny.


Sunday, November 6, 2016

Slow Roasted Pork Belly

A really great way to get maximum enjoyment from a cheaper cut of meat.  The wine and stock keep the meat tender and moist. I mean really moist. I find serving this with squash and carrots make for a great meal.
 This is similar to my other pork belly recipe, but this has Crackling, how can you go wrong with proper crackling?

1 to 1.5 kg of Pork Belly Skin on
10 cloves of garlic - peeled
1 yellow onion - sliced
1 Large Carrot - Roughly Chopped (Optional)
Some Chilli flakes
1 cup White wine
2-3 cups chicken stock.
Salt and pepper to taste.
Sprig of thyme.

Pre - heat your oven to 180 degrees Celsius

1. Dry the skin of the pork with a paper towel, then score the skin with a 1.5cm (does not have to be exact) checkered pattern(it will help with portions later) with a very sharp blade (Like a Stanley knife). Season thoroughly with salt and pepper, using your fingers to rub in the salt and pepper. Set the pork aside.

2. If your roasting tray can go on the stove, heat some cooking oil over a medium heat. When the oil is heated, lightly brown the carrots, chilli flakes, onions and garlic. 

2b. Alternative method is to use a saute pan and transfer the contents to the roasting tray after browning. If using a pan, deglaze the pan with some stock to get all the tasty browned bits off the pan and into the tray.

3. Add the thyme to the onion and garlic mix. Place the pork - (skin side up) on top of the onions and garlic. Pour in all the wine. Then pour in just enough chicken stock to partially cover the pork. Do not let the liquid get high enough to touch the skin. Pouring just enough for the liquid level to touch the fat below the skin. (You can use the garlic/onions to prop up the pork before adding the liquid)

4. Cook in the oven for 2.5 hours or until you get the crackle you want. (Don't panic if some of the edges get burnt, you can scrape them of later.) 

5. Let the pork rest for about 10 mins before carving. Use a serrated knife. Serve with your favourite grilled veg and some of the braising liquid.

6. Optional step - make a roux, about 1 tablespoon worth and mix it with the strained braising liquid for a great sauce!


Wednesday, August 3, 2016

Thai Minced Beef Stirfry with Basil

One of my favourite dishes when I was posted to Thailand almost 20 years ago. Colleagues and I would look out for stalls selling this dish. Also a very common dish over there. I find myself cooking this whenever really fresh Thai Basil pops up at the local market.

My rendition of this dish includes dark soy sauce and sesame oil, as I feel it adds some punch to the dish. The traditional recipe probably would not have used soy and sesame oil. 

Also to note, purists would not use anything other than fish sauce for salinity.  

500g minced or thinly sliced beef. (Can be substituted with chicken or pork)
1 small yellow onion - sliced
8 garlic cloves - roughly chopped or minced
Handful of Thai basil- leaves only (use continental basil if you cannot find Thai ones.)
2 Kaffir Lime leaves
4-8 bird's eye chillies (Or however much you want.) - sliced
4 tablespoons fish sauce
2 tablespoons dark soy sauce
2 teaspoons sugar
Drizzle of sesame oil.
1 egg per person - cooked sunny side up

1. Season the meat in a large bowl with 2 tablespoons of fish sauce and pepper. Mix well. 

2. In a small bowl, mix the rest of the fish sauce, sugar, soy sauce and a drizzle of sesame oil. Mix well.

3.  In a large wok or frying pan, heat about 2-3 tablespoons of cooking oil over medium high heat. When oil is heated (Its starts to shimmer and moves around the pan more easily) throw in the onions and garlic. Fry for about 2-3 minutes, sweating the onions and garlic a little.

4. Add the meat next. While frying, use the spatula to break up the meat a much as you can. Fry for about 5-8 minutes, until the meat is about halfway cooked through.

5. Add in the chillies, lime leaves and the sauce mix. Mix well. Continue to fry until meat is cooked through. About another 7-10 mins or so. Turn off the heat and add in the basil leaves, mix well until wilted. 

6. Serve with steamed rice and a fried egg. 


Sunday, November 22, 2015

San Bei ji (Three Cup Chicken)

This is a popular dish in Taiwan. The 3 cups refer to the 3 elements that make up the sauce. Rice Wine, Soya Sauce and Sesame Oil. Combined with generous amounts of garlic and basil, the cooking process of this dish creates an appetising fragrance that permeates the whole home (well my little apartment anyway).
San Bei Ji
The result is a really tasty dish with punchy bold flavours that is nutty, savoury and slightly sweet at the same time.

A dish of Taiwanese origins, I believe that a cup refers to the Chinese Tea cup that is about 100ml or so. As opposed to to the metric cup of 250 ml.

Here are the ingredients, serves 2-4. Depending on how much other food you have at the meal.

500 grams Chicken Thighs - Roughly chopped up, about 1-2 inches size chunks.
1 Red Capsicum - Roughly cut up in to chunks.(Optional)
1 Cup Shitake Mushrooms - halved or quartered (Optional)
1 Quarter cup Shaoxing wine
3 Tablespoons Sesame Oil
1 Tablespoon Dark Soy Sauce
2 Tablespoons Soy Sauce, plus extra for seasoning.
10 cloves of garlic - Halved
1 inch piece of ginger - sliced
1/2 tablespoon sugar
1-2 Birds Eye Chillies - Roughly cut up.
White pepper
Small bunch of Thai Basil (Or Continental if you can't find Thai ones) - Leaves only.
Small bunch of Spring Onions

1. Season the chicken with some soy sauce and ground white pepper and set aside.

2. Heat a large wok or large suacepan over medium heat. Add in the sesame oil. When the oil is heated. Add in the all the garlic and ginger. Fry for about 2 minutes until fragrant.

3. Then add in the chicken, chillies, mushroom and capsicum. Spread the chicken around the pan or work. You want nice browning on the chicken pieces. Stir fry until the surface of the chicken pieces turn light brown. About 5-8 minutes.

4. At this point, add in the Shaoxing wine, both Soy Sauces and sugar. Stir Fry for about 3 minutes, mixing everything well.

5. Cover and lower the heat. Simmer gently for about 10-15 minutes. This allows the chicken to cook through and absorb the sauces.

6. Remove the cover, toss in the basil and spring onions. Stir fry for about a minute.

Serve immediately.


Friday, November 20, 2015

Chilli Con Carne

Chilli Con Carne - Actually means Chilli with meat. Recipe variations are really wide. E.g. There are those who believe beans and tomatoes should not be included and there are those who differ from that point of view. The recipe changes from state to state in the US and Mexico.

Chilli Con Carne
I got inspired to try my hand at this dish after watching an episode Diners Drive-ins and Dives on Foodnetwork Channel. I brought this dish to two pot lucks and it was very well received at both. Its an awesome dish for a pot luck as it can be made the day or even days before. It will taste better after spending some night(s) in the fridge.

Makes about 8 servings

200 grams streaky bacon - Cut up into 1 cm slices
500 grams Minced Beef
2-3 sausages (spicy Italian kind preferred) - Diced up.
300 grams beef chuck - cut into 1 inch cubes. (Optional - I like the chunky pieces in my chilli)

1 Whole Large Onion - Diced
1 Red Capsicum - Diced.
5 Cloves Garlic - finely chopped or minced

2 tablespoons chilli powder (More for extra heat)
2 teaspoons paprika power
2 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
2 teaspoons salt

50-70 grams Dark Chocolate (At least 60%)

1 can diced tomato
1 can tomato paste
1 tablespoon tomato ketchup
1 cup beef stock - (Chicken stock is fine too)
1 can of Beer (Dark beer preferred if you have) - optional
2 cans Kidney beans or Pinto Beans or one of each

1 Bunch Corriander - Roughly Chopped
2-3 stalks of Spring Onions - sliced
1 cup - Shredded Cheddar.
Optional - For added heat, add some thinly sliced bird's eye chillies. (Chilli Padi)
Tip - If too spicy, add some more sugar.

1. Add the bacon into a large stockpot over high heat. Fry for about a minute. Add the diced onions and capsicum and fry for about 3 - 5 minutes (Until they soften and onions turn translucent) Add the garlic and saute for another 1 or 2 minutes.

2. Add the chuck and sear for about 4 minutes (If using) and then add the ground beef and sausage and sear, stirring gently, try not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through should take 6 to 8 minutes.

3. Add the chilli powder, paprika, coriander, cumin, garlic powder, onion powder, ground black pepper, salt and cook until the spcies release their aroma, about 3-4 minutes.

4. Add the tomatoes and tomato puree. Cook out the tomatoes and puree for about 4 minutes. Stir in the beer and stock. Use the liquid to de-glaze the pot, mopping up any brown bits sticking to your pot. Add the kidney and pinto beans(with all the juice from the cans, as the starch will help tighten up the chilli).

5. At this point, add the chocolate and tomato ketchup, mix well. Simmer for about 2 hours. Checking and stirring regularly, every 20 minutes or so on very low heat, just so the bottom does not burn. Or or use a slow cooker

Serve the chilli in bowls, garnished with Spring Onions and/or Corriander and Cheddar.
Great with Fries and Tortilla Chips! Enjoy!

Friday, August 28, 2015

Cooking Steaks at home

Haven't been posting in a while. Sorry for the long hiatus. I did a few BBQs that involved steaks and I had some folks asking this question, "How to cook a good steak at home?". Since its way past due for a new post. I thought I'd post something about how I do my steaks at home.

Cooking steak at home is not hard nor is it every complicated. It does take some practice however. Getting to know your Most of the work is done while choosing the steak. Choosing the right cut at the butcher's. A cut that is right for you and suits your preferences.

Typical Prime Cuts used for steaks are:
T-bone or Porterhouse
Skirt (Recently Gaining popularity)

General Rule of thumb, the more the muscle is used the stronger the flavour of the meat/cut.

After choosing the right cut, now you start to prepare the steak. There are different schools of thought  (eg Salt aging, cooking from frozen etc...) but I will not cover them all here. I will just cover the method I use the most.

1. Let the meat reach room temperature if you have the luxury of time. Should take about 30mins to an hour outside the fridge.

2. When ready to cook, pat the beef really dry with a paper towel. Then season both sides assertively with salt and pepper.

3. Next heat some cooking oil in heavy based saute pan or frying pan over high heat. Get it really hot. Then add in the beef. Lay the beef the a direction that is away from you, to prevent hot oil splattering on yourself. Immediately after the beef goes in, lower the heat to medium or medium high,

4. To get it medium rare, typically takes about 2-3 minutes per side. If you like a good sear, avoid flipping your beef back and forth. When on the second side, I typically like to finish of with a knob of butter, a few garlic cloves (lightly bruised with skin on)and some thyme. Baste the steak with the melted butter during the cooking.

5. Remove from the pan and let the beef rest for half the cooking time before serving.

For great sides to go with your steak, check out my recipes for:
Creamed Spinach
Easy Oven Roasted Potatoes

Hope this will help you create a great steak dinner at home.

Friday, March 20, 2015

Caramelized Onion Purée

Onion Purée, some would say it goes great with a lot of different foods and I will not disagree with that. Personally though, I love it with well seared beef or pork chops.

Seared Beef with Onion Purée
Caramelizing the onions bring out a sweet nutty flavour from the onions. This is a sweet and savoury side that I really like. Its really simple to make, but does take a little time to get done.

Here is what you'll need to serve 4.
2-3 large yellow onions - Thinly sliced or diced.
1/2 cup of beef stock
1/2 teaspoon mustard
2-3 tablespoons butter.

1. In a medium large saucepan or deep-sided sauté plan, melt 1 tablespoon of butter over medium heat. Then add in all the sliced onions. Stir well to incorporate the butter with all the onions. Stir frequently to help the onions brown at relatively the same rate and to prevent burning. Might be difficult in the beginning due to the quantity and size of your pan. The onions will shrink alot as they cook. Do this until the onions soften and get to a nice golden brown. Should take about 10-15 mins.

2. At this point add the beef stock a little bit at a time. Cook until all the liquids have greatly reduced. This step also serves to de-glaze the pan, incorporating the browned goodness from the base or sides of the plan. Continue stirring frequently until the onions reach a nice brown colour. Probably another 3-5 minutes or so.

3. Turn off the heat and put all the onions in the food processor and blend till smooth. Remove and place in a large bowl.

4. Add the mustard and remaining butter, season with salt and pepper to taste.

Can be served warm or cold.

Saturday, January 31, 2015

Spicy Baked Eggs

The wife loves baked eggs in a tomato based sauce. So I decided to make this for breakfast one day. We both love little spicy kick in our food sometimes, (Actually its most of the time for me) so this is my spicy rendition of a great brunch dish. The trick is timing the bake, so as not to overcook the eggs.
Spicy Baked Eggs with sausage and garnished with basil
Here's what you'll need to serve 2.
4 Eggs - Cracked into 2 bowls. 2 eggs in each bowl.
1 400gm can of diced tomatoes
1/2 cup tomato puree.
1 small / medium yellow onion - diced
2 cloves garlic - minced/diced
1 teaspoon smoked paprika (Optional)
1 teaspoon dried chilli flakes
1/2 Red Capsicum - diced
2 sausages - cut into thick slices (I used spicy pork ones, but you can use your own preferred sausages)
Parmesan Cheese
handful Fresh Basil - sliced (For Garnish)
Salt and pepper to taste.

1. Pre-heat your oven to grill/broil.

2. In a oven-safe frying pan, heat some oil over medium heat. When the oil is heated, fry the sausage chunks until they achieve nice browning on the surfaces. Remove sausages from the pan and set them aside, leaving the oil behind.

3. Next fry the diced capsicum in the pan for about a 2-3 minutes. Next add the onions, garlic, chilli flakes and smoked paprika. Fry for about 3-4 minutes, until the onions soften and the chillies give off their aroma. Then add the tomatoes and tomato puree and cook for about 5-10 minutes (cooking out the tartness from the tomatoes), stirring often. Taste as you go, adding salt and pepper as you like. Turn off the heat once you get the consistency and depth of flavor that you want. (I like my tomatoes really cooked out, so I sometimes cook them out a little longer)

3. Make a couple of little wells in the sauce with a spoon or ladle and pour the eggs in. Place the whole pan in the oven and grill for 6-10 minutes. (Depending on how runny you like your eggs).

4. Remove from the oven, garnish generously with basil and grated Parmesan. Drizzle some extra virgin olive oil if you like. Serve immediately with crusty bread.

Hope you'll enjoy this coz we did :)

Wednesday, December 17, 2014

Pan Seared Salmon with Carrot mash and Leek Cream sauce.

I was at a nearby supermarket and the salmon fillets and leeks looked really good that day. I decided to use them both for dinner so I bought both, together with some cream and carrots and went home and made dinner.

Very enjoyable dinner. The leek infused sauce really brought the dish together. I thought the highlight was the crispy skin on the Salmon. Getting that skin nice and crispy is so crucial to the enjoyment factor of this meal.
Pan Seared Salmon with Carrot mash and Leek Cream

Here is what you'll need for 4 servings.
4 Salmon fillets - About 200 grams each.
200ml whipping cream
1 leek - sliced (White and light green parts only. Discard the dark green and leafy parts)
3-4 large carrots - peeled and cut into large chunks
2 tablespoons unsalted butter
2-3 sprigs of Italian Parsley - Leaves only, roughly chopped
1/4 Milk (For when the puree is too dry to blend)
Chopped chives for garnish (Optional)

For the Carrot Mash
1. Boil the carrots for about 40 mins in salted water, until they are soft enough for a fork to go through them easily. Strain and set aside. (alternatively, you could bake them wrapped in foil for about 45-60 minutes in an oven at 160 degrees Celsius).

2. Let them cool for a while then puree in a food processor or blender. To ease the blending use some milk if needed. Season with salt and pepper to taste. Mix in 1 tablespoon of butter. Set aside.

Leek Cream Sauce
1. In a frying pan over medium heat, melt some butter. When butter starts to heat up and bubble, add in the leeks. Fry the leeks until they soften and start to give off a nutty aroma, just before they brown. Should take 3-5 minutes. Then add the cream and parsley. Turn of the heat when cream is heated up or boiling. Set aside.

For the Salmon Fillets:
1. Season the fillet with salt and pepper. Heat some oil over medium heat in a frying pan. When oil is heated up, lay in the salmon, skin side down. Cook for about 3 minutes and turn over and cook for about 1-2 minutes. You want the skin nice and crispy. Cooking times may vary based on the thickness of your fillets. If your skillet/pan is not big enough to cook 4 at the same time, you may need to cook in batches. When done, remove the fillets from pan and set aside.

Serve the Carrots and Salmon together and pour the sauce over the fish and carrot. Garnish with chives if using and serve immediately. 

Sunday, December 7, 2014

Creamed Spinach with Poached Egg

Creamed spinach is apparently a quintessential side dish to a steak meal. The wife and I had this at an upmarket steakhouse a while ago. We really liked it. The one we had was served with a sunny side up egg, which the waiter hacked to bits with a spoon at your table side.

The nearby Cold Storage was having a discount on baby spinach recently so we bought 2 packs. I really didn't feel like a salad that day (but then again I rarely do! ;P) so I thought I'd try my own rendition of creamed spinach. Both the wife and I found it rather enjoyable. The poached egg yolk added to the richness and bits of egg white gave the dish some textural variation.

Cream Spinach with Poached Egg
Here is what you'll need for 2
2 Packs Baby Spinach - About 180 grams or so.
1/2 white onion - finely diced
2 cloves garlic - minced
200ml whipping cream
1 knob of butter (about 1/2 tablespoon or so)
Salt & Pepper to taste
1/4 cup Grated Parmesan Cheese (Optional)
2 Poached eggs (optional)

1. Boil a large pot of salted water. (about 2 teaspoons of salt). When water comes to a boil, put all the spinach in. They take just seconds to wilt. When wilted, remove and strain the liquid. Set aside to cool.

2. Next mince the spinach with a knife on a chopping board. Or you can use a food processor if you want it really fine. I like mine with some bite, so I just used a knife to chop up the spinach.

3. In a frying pan over medium heat, melt the butter. Then sautee the onion and garlic till they turn soft. Add the cream and mix well. When the cream is heated up, turn off the heat and add the spinach and Parmesean (If using) and mix everything well together.

4. Serve in shallow bowls and top with poached eggs if desired. Serve warm.

Hope you'll like this.

Tuesday, October 28, 2014

Spicy Tagliatelle With Cherry Tomatoes, Basil and Bacon.

Haven't been cooking anything new in a while. Busy schedules and all. I felt like a spicy pasta dish (which is quite often) one evening and thought making use of the pack of leftover cherry tomatoes in the fridge. This is a variation of pasta dishes I posted here before. Its not too heavy or saucy, but lightly dressed in a sauce that is not too strong but still full of flavour. The sweetness of the tomatoes and the saltiness of the bacon go so well together.

This easy meal for 2 is put together in less than 30 minutes.

Spicy Tagliatelle With Cherry Tomatoes, Basil and Bacon.
Here is what you need for 2.
180 grams Tagliatelle pasta (Or your favourite long pasta)
100 grams streaky bacon - cut into small strips.
5-6 cloves of garlic - sliced
1/2 cup Chardonnay or dry white wine
1/2 cup chicken stock (Or use the salted water from cooking the pasta of stock is not available)
2-3 bird's eye chilli/chilli padi - sliced (leave these out for a non-spicy version)
12 Cherry tomatoes - Halved
Salt and pepper to taste
Handful of fresh basil leaves - Sliced
Cooking oil (canola, light olive etc)
Extra virgin olive oil - for drizzling.

Steps:1. Cook pasta In a pot of salted boiling water for 2 minutes (Or according to package instructions). Strain and set aside. Add some olive oil to prevent the pasta from sticking together.

2. In a large saute pan, heat some cooking oil. When oil heated, fry the bacon strips until they almost turn crisp (4-5 minutes) then add in the garlic and tomatoes and fry for 2-3 minutes. 

3. At this point deglaze by adding in the white wine and chicken stock. Scraping up the brown bits from the base with a wooden spoon or similar implement. Allow to simmer for about a couple of minutes or so.

4. Add the pasta into the pan and mix well. Turn off the heat. Add the chillies and basil. (You can save some for garnish) Add salt and pepper to taste.

5. Dish onto pasta plates and garnish with some fresh basil and chillies. Drizzle with a little extra virgin olive oil. Serve immediately.

Hope you will like this. Enjoy!

Saturday, August 30, 2014

Spicy Garlic Prawns with Corriander, Chorizo, Macadamia and Cherry Tomatoes

This is a rather common dish you'll encounter at many western restaurants. I recently had a variation of this dish at one of the local establishments which left me rather dissatisfied. It was really just some prawns on a hot plate with garlic oil and some chilli flakes. After the meal, I decided to make my own rendition of it. In fact I actually went and bought the prawns for this immediately after leaving the restaurant.

I added macadamia nuts, chorizo, tomatoes and corriander to give some additional flavour dimensions. The macadamia add a mild nutty flavour and textural contrast. Chorizo are savoury spicy sausages with some fat which makes it meld flavours very well with the whole dish. The tomatoes provide some sweetness and the corriander give the dish a fragrance which lifts the whole dish.

Excellent dish as an appetiser or a side to a main meal.

Spicy Garlic Prawns with Corriander, Chorizo, Macadamia and Cherry Tomatoes. 
Serves 2-4 people.
300 grams Large Grey Prawns - Shelled
50-70 grams Chorizo - Thinly sliced
8-12 macadamia nuts - Halved.
5-8 cherry tomatoes - Halved
6-8 cloves of garlic - Sliced/Chopped.
Handful of coriander - Roughly Chopped
2-3 teaspoons dried chilli flakes.
Olive oil for frying.
Your preferred bread.

1. Season the shrimp with some salt and pepper.

2. Lightly toast the macadamia nuts on a large dry pan over medium heat. Toast them just till they start have brown patches on the exterior. Be careful not to burn them. Remove them from the pan and set aside.

3. Wipe down the pan and then add a good amount of olive oil. (This forms the sauce). Roughly a quarter to a third of a cup. Heat the oil over medium heat. When the oil is heated add the Chorizo, garlic, chilli flakes and tomatoes. Cook for about a minute or so until the garlic just starts to brown and the Chorizo should start to crisp up. Careful not to let the garlic burn. (Or you can crisp up the Chorizo first in the oil together with the tomatoes, then set them aside when you fry the garlic with the chilli flakes. You can add the tomatoes and Chorizo at the end just before the corriander in step 4 below)

4. At this point and in the prawns. They just take like 10-20 seconds per side so turn them over as needed. When the prawns are almost cooked though turn off the heat and in the toasted macadamia nuts and coriander. Toss and mix well.

5. Serve immediately with crusty bread and a slice of lemon. The bread is awesome for mopping up the garlicky spicy sauce.

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