Social Distancing Food Diaries

Serves 1 

You will need: 1/4 baguette 2-3 bacon rashers 2 hard boiled eggs 2 tbsp mayonnaise  1 tsp mustard 1 tsp pepper Pinch of salt

Cut the baguette down the middle and put a little butter on one side

Grill the bacon in the oven at 200 degrees C for 13-15 minutes. You want it crispy-ish but not overly hard

In the meantime, in a bowl, cut the hard boiled egg into small pieces. I cut each egg down the middle, then twice the other way. Add the egg, mayo, mustard, salt and pepper and mix thoroughly

Add the egg salad mixture to the baguettes as well as the bacon 

Serves 2

You will need: 1 seabass, whole 3 candlenuts 1 tsp turmeric 1 tsp coriander powder 3 shallots 2 tbsp oil 2 garlic cloves  1 tsp salt 1 tsp lime juice 2 tsp kecap manis

Ground all the ingredients except the lime, fish and kecap manis in a pestle and mortar.

Marinade the fish for an hour with the paste and lime juice.

Lightly fry the fish on both sides for a few minutes then put it in the oven for 30 minutes at 200 degrees C.

Take the fish out and add it to a grilling pan for a few more minutes on each side and brush the kecap manis on both sides.

Serves 2 

You will need: 2 cups of cooked and peeled mussels 2 garlic cloves 2 shallots 4 red chilies 1/2 tomato 1 candlenut 1 tsp crushed ginger 1 tbsp turmeric 1 bay leaf 2 lime leaves 1 tbsp galangal 100ml water

Blend all the ingredients (except the mussels) until it become smooth and a paste. You can add in a bit of salt here too. 

In a wok, stir fry this paste until fragrant. Add in all the mussels next and toss it around thoroughly.

Add in 1 tbsp of chicken stock cube or any flavour enhancer of your choice and toss around some more till all the flavours incorporate and that’s it.

You know I love me some mexican inspired food so here we go.

Serves 1-2 

You will need: 8 large argentine red prawns (or any of your choice) 2 tbsp chimichurri dry seasoning 1/2 avocado 4 tbsp diced red onion Lime juice, as needed Salt Pepper 1/2 tomato diced 1 tsp dried coriander leaves (fresh better if you have them)  4 small tortillas Cheese, optional- I used a mix of cheddar and red leicester cheese grated

In one bowl, add the tomato, 3 tbsp of diced red onion, splash of lime juice, salt, pepper and dried coriander and then mix. For an added kick add in some chili flakes. This is your salsa so set it aside.

Next make the guac: mash the avocado, add in 1 tbsp of red onion, salt, pepper, lime juice and a bit of the diced tomatoes. Mix it well and set it aside.

Coat the prawns in olive oil and chimichurri seasoning and fry it till its fully cooked.

I covered the base of 2 of my tortillas with grated cheese: In a pan, spray a bit of oil over medium heat. Add a tortilla here, the cheese on top and cover it with a lid for a minute or so. Check on it to see if it has melted and then remove it off the heat. If it hasn’t melted completely yet, cover it for another 20-30 seconds.

To assemble, take the tortilla, add on a bit of guacamole, prawns and salsa on top and enjoy.

I had my fish fillet with brown rice and some stir fried pak choi.

Serves 1

You will need: 1 white fish fillet, I used Hake fish 1 tbsp black pepper 1 tbsp olive oil 1 tsp dried parsley 1 tsp salt  1 tbsp capers

Coat the fish in the olive oil first. Add the pepper, salt and parsley here and make sure it is well coated. Leave it for around 30 mins to an hour.

In a pan that is lightly oiled, fry the fish. Add capers into the pan about halfway through. I fried mine for around 3-5 mins each side. When it is skin side down, add a dash of pepper again evenly.

Serves 3-4 

You will need: 100g plain flour 150 ml milk 1.5 tbsp sugar 1 tsp sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 egg Dash of vanilla extract 1/2 cup grated cheddar 1/3 cup chocolate sprinkles 1.5 tbsp butter Condensed milk

Mix the dry ingredients (except the baking soda) in a large bowl. Then add the egg, vanilla extract and milk next and whisk until it is completely incorporated and the batter is smooth. Cover in cling film and leave for an hour or so.

Next add in the baking soda and whisk again. Heat a teflon wok up on low-medium heat.

Pour in the batter and lightly move around to create a crispy layer. Leave it to cook then add a dash of sugar and when bubbles start to form, close the wok with a lid. Leave this to cook for around 5-10 minutes, checking to make sure it isn’t burning. 

Once the batter is cooked, you will notice the colour change and the middle point will be firm, remove it onto the plate. 

While it is still hot, coat it with butter (not the outer layer, just the layer facing up), add the cheese to one side and chocolate to the other. Next pour about 1 tbsp of condensed milk all over. Cut it down the middle and cover one side with the other creating a sandwich/calzone type look.