I mentioned a couple of weeks ago that I was going to try to start cooking along more regularly with the Lamb's Ear Cookbook club. The February cookbook is Sunshine, Lemons and Sea Salt by celebrated Australian cook Donna Hay.
As you might note from the photo above, I actually own quite a few cookbooks by Donna Hay, and yet I don't often cook out of them. Part of the reason is that everything looks so beautiful that I am intimidated by it. And because it always looks so good, I assume it must be complicated. When I cook I do tastes good, I don't often do looks beautiful! I am therefore often guilty of using her books as though they are coffee table books. I mainly just look at the pictures.
I am not only talking about the food. Even the book is beautiful, with great pictures, a nice layout, and a ribbon! I love it when a cookbook has a ribbon. It instantly makes it a better book!
The book starts with a chapter on styling where she gives tips on how to make your lunch or dinner settings look amazing by saying things like "consider those vintage copper pots, ceramic saucepans and teapots in your cupboards the unsung heroes of your table." I don't really have any of those in my cupboard**, but I get her point. The styling tips continue throughout the book, especially in the menu sections
The book is then divided into a pretty normal structure with chapters called
Sunrise: Win the morning, win the day (yes, I suspect Donna Hay is a morning person! lol)
Light lunching
Summer nights, simple dinners
Sunny sides that double as snacks
Sweet and sunny treats
Anything-but-basic basics
From there the structure of the book changes into a section called Coastal Celebrations where we get four suggested menus for entertaining from starters to mains and desserts, including the aforementioned styling suggestions. The four menus are called
Sailing into lunch
Summer in bloom
There's no party like a taco party
Coastal
I have already cooked quite a few things from this book, but there is more I would like to make including the recipes below.
Tomato and mascarpone tart - This was so delicious and would be super easy if you bought premade shortcrust pastry
Crushed potato galette - We served this when we had family for dinner, and it was a hit. Soft on the inside, crunchy outside. Will definitely do again.
Crispy lemon and garlic roast chicken - A bit unusual with the use of miso paste but definitely tasty and we plan to make this one again.
Thai chicken in lime and coconut - It's always good to have another tasty meatball recipe. I am thinking about having a whole week of different meatballs but I am not sure the rest of my house would agree
Korean fried chicken burgers - Making this tonight!
Sticky soy and miso chicken
Passionfruit powder puffs
Lemon and elderflower bundt cake
Passionfruit meringue tart
Crispy meringues with poached vanilla pears
Originally, I borrowed this book from the library, but we have already cooked quite a lot out of the book, and some of the recipes could end up in our regular recipe rotation, so I did end up buying it!
When I was thinking about recipes to share, I originally had something else in mind, but when I said we had made this recipe in my Weekly Meals section last week, Jackie mentioned that she was curious about this recipe so I decided to share this one instead.
Thai chicken in lime and coconut (Donna Hay)
6 Thai lime leaves (also known as kaffir lime leaves)
2 tbspn finely grated ginger
2 tbspn finely grated lemongrass
2 tbspn finely chopped coriander leaves (also known as cilantro)
1/2 cup (30g) panko breadcrumbs
Lime and coconut sauce
1/3 cup (100g) store-bought Thai red curry past
400ml coconut milk
1/2 cup (125ml) good quality chicken stock
1 tbspn fish sauce
1 1/2 tbspn lime juice
1 tbspn caster (superfine) sugar
2 Thai lime leaves, finely shredded, extra
To serve
Extra coriander (cilantro) sprigs, shiso leaves (optional) and lime wedges
Place the chicken, lime leaves, ginger, lemongrass, coriander and panko in a large bowl and mix to combine. Roll the mixture into 16 balls and place on a baking tray lined with non-stick baking paper. Refrigerate for 30 minutes or until firm.
To make the lime and coconut sauce, heat a large frying pan over medium-high heat. Add the oil and curry paste and cook for 1 minute or until fragrant.
Add the coconut milk, stock, fish sauce, lime juice, sugar and extra lime leaves and stir to combine. Bring to a simmer and cook for 5 minutes or until the sauce has thickened and reduced.
Add the chicken and cook for 10 minutes, turning halfway, or until cooked through.
Serve with the extra coriander, shiso leaves (if using) and a squeeze of lime.
**I have asked my husband to rejig the storage in one of the spare bedrooms so that I can reorganise to see if I have any of things I could use for smart styling. The challenge then will be to fill it up, right?
Saturday - Scrambled eggs on toast
Sunday - Mexican Chicken and Rice
Monday - Pork Schnitzel, mash, mushroom sauce and broccoli
Tuesday - Nasi Goreng
Wednesday - Chicken green curry pie
Thursday - Chicken, mushroom and broccoli pasta bake
Friday - Takeaway
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