Chicken casserole, with carrots and barley - for two

I love to cook!  But it can be a challenge to cook delicious tasty meals for two - not everyone wants to eat the same meal for a few nights running, or has the capacity in a freezer to store leftovers.  Besides, I like to cook fresh everyday, as it is not an effort, and is a very enjoyable way to relax after a day at work, especially when it is one pot cooking.

Browned chicken thigh fillet pieces

Cut four skinless chicken thigh pieces into large chunks.  Toss the pieces in 2 tablespoons of seasoned cornflour - I like to season mine with cracked black pepper, crushed sea salt and dried chilli flakes.  Heat a tablespoon of olive oil in a small pan brown, and gently brown the chicken pieces for about 10 minutes.  Spoon out of the pan and set aside.

Using the same frying pan, cook one small brown onion, diced, one clove of garlic, chopped, and two carrots cut into thick chunks and quartered.  Cook for about 10 minutes, or until the carrot starts to colour a little.

Browned vegetables

Chicken casserole - for two

Return the chicken to the pan, stir in 1 cup of chicken stock, 1/2 cup of white wine, 1 tablespoon of tomato paste, and 1/4 cup of pearl barley.

Cover and gently simmer for about 45 minutes, or until the pearl barley is tender, and the chicken fully cooked through.








This is a hearty, warming dish on a chilly evening.  The pearl barley adds a lovely nutty flavour, and a delicious texture, complementing the browned vegetables and chicken.

Prawns, vegetables and rice - for two

I love to cook!  Utilising the freshest ingredients I can find.  Saturday night I whipped up a quick meal of stir-fried seasonal vegetables and prawns, with steamed rice

There is much pleasure in making your own aromatic paste, which I will feature in another post.  You make the paste as spicy or as mild as you like.  This one is quite mild, making it suitable for a variety of dishes.

Aromatic paste; ginger, galangal, lemongrass, chilli, garlic, kaffir lime leaves, shrimp paste

Gently stir-fry 1 tablespoon of paste in a little vegetable, sesame and peanut oil until aromatic.  I find the combination of oils lends a subtle under taste to the dish.

Seasonal vegetables

Add about 200 grams of seasonal vegetables.  I like to use what is in season as it is usually the most economical.  I do like to grow my own, but in Canberra, our growing season is short, and September is the leanest month for any home-harvest.  During the late spring and summer months, I am sure to be using my own fresh produce.  For now, bought from my local grocer, green beans, bok choi and asparagus.

Stir fry for a few minutes, with a quarter of a cup of fish stock (I just use a powdered, instant fish stock), and a splash or two of fish sauce.

Crystal Bay prawns

I do prefer to use green prawns, and cook them myself, but it is not always possible.  My local fishmonger does a marvellous job of supplying fresh and tasty seafood to an inland town.  Crystal Bay prawns are very juicy and sweet.  I peeled and deveined 15 of these beauties, leaving the tails intact, adding to the stir-fry for a few minutes until heated through.

Prawns, vegetables and rice - for two

Dish up a generous serving of steamed rice, and spoon on the stir-fried prawns with vegetables.  Very tasty, nutritious, and good value, with a minimum amount of fuss and cooking time - dinner on the table in 20 minutes.

Fried shallots and garlic

Fried shallots and garlic

I love to cook!  Especially utilising fresh ingredients, bought this very day from my local fishmonger and greengrocer.  Whenever possible, I cook from scratch, you just can't beat the aromatic flavours of garlic, ginger, cumin, tumeric, chilli, coriander, lemongrass, et al, and the immense pleasure of creating your own pastes for cooking.

A favourite for me to whip up is Thai style fish soup, it varies mostly with what fresh vegetables I have on hand, and what fish I have picked up from the fishmonger.  A staple, however, are what I term as "sprinkles".

Sure, you can get fried shallots and garlic, all neatly packaged up from your local asian grocer, or indeed the supermarket, but compared to cooking up your own fresh, crispy fried batch, you may as well be topping your meal with shredded cardboard.

Lovely sliced shallots and garlic - mmmmmmmm....

•  Peel, and finely slice into rings, 6 shallots (the lovely pink skinned, small, pungent onions).  
• Peel and finely slice 6 cloves of garlic.
• Break up the shallot rings, combine with the garlic in a microwave proof bowl.  Sprinkle with two pinches of sea salt, drizzle with vegetable oil, stir gently to coat.

Depending on your microwave.  On HIGH for 3 minutes, stir, then on HIGH for another 3 minutes.  Best to time the second heating, minute by minute, checking for browness and crispyness.  Remember, the shallots and garlic will continue to sizzle for a minute or two after removal.

Crispy sprinkle goodness!

 Store in an airtight container, for no longer than a week or two, or simply use immediately.