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Therese Spoon

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    One Pot Coconut Chicken & Rice; low effort & maxim One Pot Coconut Chicken & Rice; low effort & maximum flavour; this one-pot wonder has been my go-to weeknight dinners lately (make more than you need, the leftovers taste even better the next day!). This one’s whipped up in my @crumble Shallow Casserole in Hermes Blue. With a durable, heavy base and a premium enamel coating, the @crumble Shallow Casserole is perfect for distributing heat evenly, achieving a golden layer of caramelisation on the chicken thighs as well as evenly cooked & fluffy rice. Score a sweet discount using my code THERESESPOON10; click via the link in my bio and treat yourself to one today RECIPE: Serves 4 FOR THE CHICKEN: 500-600g boneless, skinless chicken thighs 1 tbsp neutral tasting oil (I use grapeseed oil) 1 tbsp freshly minced ginger Zest of 1 lime 1 tbsp brown sugar 1 tsp salt FOR THE RICE: 1 tbsp coconut oil 1 tbsp freshly minced garlic 2 tbsp freshly grated ginger 1 onion- finely chopped 1 capsicum- chopped 1 tsp salt 1/2 tsp black pepper 350g jasmine rice 250g coconut milk 400ml hot chicken stock 1 tbsp curry powder 1 tsp ground turmeric 1/2 cup roasted cashews 3 stalks spring onions- thinly sliced Coriander- roughly chopped Juice of 1 lime Combine the ingredients for the chicken marinade. Add the chicken thighs, and leave to marinade for at least 1 hour Wash the rice under running water until the water runs clear. Soak in cold water for at least an hour, then drain well. Heat the coconut oil in the shallow casserole on medium high heat. Shake any excess marinade off the chicken and cook the chicken on both sides- about 2 minutes per side. Transfer to a plate to rest. Add the garlic, ginger, onion & capsicum, season with salt & pepper and cook for 4 minutes until softened. Add in the rice and stir to coat, then add the coconut milk, chicken broth, curry powder and turmeric. Gently combine and bring to a simmer, then place the chicken on top and scatter over with the cashews. Reduce the heat to low and cover the skillet. Leave undisturbed for 20 minutes (don’t be tempted to peek!), then check that the liquid has absorbed. Top with chopped coriander and spring onions, squeeze over with lime juice and serve.
    Mini Apple Puff Pastry Roses; impressive yet easy, Mini Apple Puff Pastry Roses; impressive yet easy, adorably cute & absolutely YUM. Over 2.4 billion kg of produce never leaves Australian farms and go to waste due to their ‘imperfections’. These gorgeous little Pink Lady apples from this week’s @farmerspick delivery were a little scratched and too small for supermarket standards, but they’re still delightfully sweet and the perfect size for these tiny tartlets @farmerspickau rescues imperfect fruits & veggies from waste and delivers them to your door. You get a wonderful variety of organic produce for a fraction of the price, you can also add on weekly essentials like eggs, jam & milk. Spend less time at the supermarket and more time cooking deliciousness; click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE: Makes 10 tartlets - 3 apples - Juice from 1/2 lemon - 1 tbsp brown sugar - 1/2 tsp cinnamon - 2 sheets puff pastry dough- defrosted - 2 tbsp jam Method continued in comments…
    Filo Fish Pie!! Smoked trout, prawns & cod, baked Filo Fish Pie!! Smoked trout, prawns & cod, baked in a creamy béchamel with leeks & peas, topped with a layer of crispy & light filo pastry. A centrepiece pie that’s this fabulous better be served in a dish that’s as equally gorgeous- I’ve baked mine in my @crumble Shallow Dutch Casserole in Hermes Blue. It’s the perfect pot for when you’re cooking dishes that start on the stove & finish in the oven. And with the wide range of gorgeous colours to suit every tablescape, it’s the perfect centrepiece for a show-stopper meal. Get your hands on your own stunning @crumble Dutch Oven with a little discount code; use THERESESPOON10 or click the link in my bio to get yours today. RECIPE: Serves 4-6 * 75g butter * 2 leeks- white and light green parts, finely sliced * 1 garlic clove- finely chopped * 50ml dry white wine * 75g flour * 300ml fish stock * 300ml milk- at room temp * 1 tsp wholegrain mustard * 1⁄4 tsp freshly grated nutmeg * 1 tsp lemon zest * 3 tbsp mixed herbs (I’ve used fresh parsley, dill & tarragon- chives also work) * 1 cup frozen peas * 400g firm white fish, cut into cubes * 400g smoked trout, gently flaked * 200g peeled prawns * 50g melted butter * 6 sheets filo pastry Method cont’d in comments below;
    Gochujang & Potato Slab Frittata! A delicious pre- Gochujang & Potato Slab Frittata! A delicious pre-prepped breakfast made from rescued imperfect potatoes from this week’s @farmerspickau Organic Veggie Box. Over 2.4 billion kg of produce never leaves Australian farms and go to waste due to their ‘imperfections’. These potatoes were HUGE- probably too big for supermarket standards; but that just means less to peel, longer slabs & more layers in my frittata! @farmerspickau rescues these wobbly wonders from waste and delivers them to your door. Featured here is the $75 Organic Fruit & Veggie box for 2. You get a wonderful variety of organic produce for a fraction of the price, you can also add on weekly essentials like eggs, milk and coffee. Now I’m set for the fortnight ahead AND saved time this weekend doing the groceries. Click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE: Serves 3 (makes 6 squares) - 1 very large potato (about 300g) - 2 tsp minced garlic - 2 tsp soy sauce - 2 tsp gochujang paste - 1 tsp korean chilli flakes - 6 eggs - 45ml milk - 2 spring onions- finely sliced - 1 tbsp black & white sesame seeds Pre-heat the oven to 180*c (fan-forced). Peel the potato, then slice into rounds about 2mm thick (or use a mandolin). Place in a microwave proof bowl, add 1 tsp salt and cover in boiled water. Cover & microwave for 2 minutes or until fork tender Combine the garlic, soy sauce, gochujang paste & chilli flakes in a small bowl. Whisk until combined. Crack the eggs into a large bowl and gently whisk until smooth. Add the gochujang mixture & the milk, and whisk until there are no lumps. Add in the cooked potatoes & half the spring onions, and gently fold in to combine. Line a 20 x 20cm baking tray with baking paper, then pour in the frittata mixture. Sprinkle over with the sesame seeds and the remaining spring onions, and bake for 20-30 minutes or until the centre has set. Leave for 5 minutes before removing the frittata from the tray, then slide the frittata off the baking paper onto a cooling rack to cool. Slice into 6 squares, and serve warm- or save it for breakfast for the next few days!
    We ate well this winter 🌝 Favourite Sydney dini We ate well this winter 🌝 Favourite Sydney dining moments from the last few frosty months… 1. Tarama on Toast @babasplace__ 2. Normandy Burger @restauranthubert 3. Brioche topped with smoked scampi & oscietra caviar @ormeggio 4. Sesame crusted focaccia @lefoote 5. Fermented mushroom tagliatelle @ante_syd 6. Tuna tostada & tequila @elprimosanchezsydney 7. Incredible grilled duck in pomegranate & Marsala @osteriadirussoandrusso 8. Endless banchan @hansangsydney 9. Blood sausage sangas @ester_au 10. Sweet endings @pellegrinos2000
    Za’atar & Green Olive Focaccia- Lebanese manoush Za’atar & Green Olive Focaccia- Lebanese manoush but make it FLUFFY! This overnight focaccia is fluffy & moist on the inside, golden & crisp on the outside, coated in a blend of sesame seeds, sumac, thyme & oregano and dotted with green olives. I’ve baked & served this up in my @crumble Shallow Casserole in Hermes Blue. With a durable, heavy base and a premium enamel coating, the @crumble Shallow Casserole is perfect for distributing heat evenly, achieving the most evenly cooked focaccia with a crisp base and a fluffy & moist interior. Score a sweet discount using my code THERESESPOON10; click via the link in my bio and treat yourself to one today RECIPE (makes 12 slices) - 420ml warm water - 4g instant yeast - 15ml extra virgin olive oil - 5g honey - 10g fine sea salt - 500g stoneground bread flour Toppings: - Extra virgin olive oil - 2 tbsp za’atar blend - 200g pitted green olives - Flaky sea salt In a large bowl, combine the water, yeast, olive oil, honey & sea salt and whisk until combined. Add in the flour, and mix until everything is combined and there are no dry floury spots. Cover with a tea towel for 10 minutes. Using wet hands, grab one edge of the dough to stretch it away then fold the dough in half. Rotate the bowl 90* and repeat, pulling and stretching the dough out then folding it in half. Do this until tension has built up inside the dough and it has formed a rough ball; then cover & rest for 10 minutes. @_lacebakes_ has a fantastic Overnight Focaccia tutorial demonstrating this method, her tutorial truly is fool-proof and so easy to follow! Cont’d in comments…
    Honey & Harissa Carrot Tartlets- made from rescued Honey & Harissa Carrot Tartlets- made from rescued imperfect carrots from this week’s @farmerspickau Organic Veggie Box. Over 2.4 billion kg of produce never leaves Australian farms and go to waste due to their ‘imperfections’. These carrots? Probably too big, too knobbly, but still perfectly crunchy and delectably sweet. @farmerspickau rescues these wobbly wonders from waste and delivers them to your door. Featured here is the $75 Organic Fruit & Veggie box for 2. You get a wonderful variety of organic produce for a fraction of the price, now I’m set for the fortnight ahead AND saved time this weekend doing the groceries. Click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘THERESE15’. RECIPE: Makes 4 tartlets 1 sheet puff pastry 1 tsp toasted cumin seeds 1 tbsp rose harissa 1 tbsp olive oil 1 large carrot- chopped into matchsticks 8-10cm long 1 tbsp honey 10g pistachios- roughly chopped 10g spring onions- finely sliced 50g feta 1 egg- whisked for the egg wash (optional) Pre-heat the oven to 200*C fan forced Defrost the puff pastry sheet until soft enough to handle, and cut into quarters (about 12 x 12cm squares). Set aside in the fridge to keep cold. Combine the cumin seeds, harissa, olive oil and 1/4 tsp salt, then toss in the carrots to combine. On a sheet of parchment, add 4 dollops of honey (roughly 15cm apart) and use the back of a spoon to spread out. Add a sprinkle of pistachios, spring onions & crumbled feta on each spot, then arrange the carrots over the top so that they form neat squares. Carefully arrange the puff pastry over the top, pressing down the edges so that the carrots are encased. Brush the pastry with egg wash, then bake for 25-30 minutes or until golden and puffed. Set aside for 10 minutes to cool, then place another piece of parchment & baking tray on top of the tarts. Quickly invert the tray, and peel the parchment off the top. Enjoy!
    Porcini Rigatoni Pie!! A deeply umami mushroom rag Porcini Rigatoni Pie!! A deeply umami mushroom ragu; slowly simmered & stuffed into stacked rigatoni tubes, then covered in cheese and baked to crispy golden perfection. Served up in my @crumble Shallow Casserole Dutch Oven in Hermes Blue; this show-stopping centrepiece is a labour of love but well worth the effort! Get your hands on your own stunning @crumble Dutch Oven with a little discount code; use THERESESPOON10 or click the link in my bio to get yours today. RECIPE: Serves 6- This ragu has been adapted from @ottolenghi Spicy Mushroom Lasagna recipe featured in Flavour 1kg mushrooms (I’ve used a mix of Oyster, Swiss Brown & King Oyster) Olive Oil 100g dried porcini mushrooms 500ml vegetable stock 1 onion 5 garlic cloves 1 carrot 1 celery stick 300g tomato passata 130ml double cream 100g Pecorino Romano- finely grated 10g parsley leaves- finely chopped 500g dried paccheri or rigatoni Salt & black pepper Method in comments…
    Tasty tidbits from recent travels to Hong Kong & M Tasty tidbits from recent travels to Hong Kong & Macau 😊 1. Abalone puff at Lung King Heen at the Four Seasons HK- @fshongkong a phenomenal selection of dim sum 🤤 2. Giant soup crab wonton at Feng Wei Ju at Star World Macau 3. Daily Portuguese Egg Tarts in Macau 4. Japanese Wagyu A5+ steak from SW Steakhouse Macau- the most buttery piece of steak 5. Ying Yang rice from Eton- fried rice baked in a creamy bechamel/tomato-egg combo- Hong Kong’s answer to lasagna 6. Egg tarts & pineapple buns from Kam Wah cafe- paired with icy milk tea to wash it all down 7. Kurobuta Pork Char Siu from @holeefookhk perfectly charred & caramelised on the outside, succulent and soft in the middle 🤤 8. Tofu in all shapes & sizes on the streets of Sham Shui Po 9. Cheong Fun covered in sweet, spicy spicy sauce from Hop Yik Tai; chewy, silky and ridiculously tasty
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