Coronation Chickpeas

2 tablespoons mild Indian curry paste (such as Patak’s brand)
3 1/2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed
2 tablespoons mayonnaise
3 tablespoons full-fat Greek yogurt
2 tablespoons mango chutney
2 stalks celery, finely chopped (3/4 cup)
1/3 cup dried apricots, finely chopped
3/4 cup slivered almonds, toasted if desired (see NOTE)
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more whole leaves for optional garnish
1/2 teaspoon kosher salt, or more as needed
1/4 teaspoon freshly ground black pepper, or more as needed

In a large skillet over medium heat, add the curry paste and cook, stirring, until aromatic, for 1 minute. Stir in the chickpeas until well-coated, then remove from the heat and transfer the mixture to a large bowl.

Stir in the mayonnaise, yogurt, chutney, celery, apricots, almonds, chopped cilantro, salt and pepper until combined. Taste, and add more salt and pepper if needed. Garnish with whole cilantro leaves, if desired.

NOTE: To toast the slivered almonds, position a baking rack in the middle of the oven and preheat to 350 degrees. Scatter the almonds on a small, rimmed baking sheet and bake until lightly browned and fragrant, about 5 minutes. Immediately transfer the nuts to a plate to avoid burning them.

Traditional Coronation Chicken

Ingredients
1 tbsp extra-virgin olive oil
2 tbsp white onion (or 1 shallot) finely chopped
1 bay leaf
2 tsp curry powder
1 tsp double-concentrated tomato paste
60 ml red wine
60 ml water
1 tbsp lemon juice
1/4 tsp brown sugar
250 gr mayonnaise
250 gr creme fraiche (or unsweetened whipped cream)
1 tbsp dried apricots finely chopped
2 large skinless chicken breasts cooked and cut into chunks
Salt & pepper to taste
3 tbsp toasted almond flakes (optional)

Instructions
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the chicken breast chunks and mix gently all the ingredients together. Fold in toasted almond flakes if you like.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
Notes
How to cook the chicken: You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).
How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don’t recommend storing it in the freezer.
How to serve: There are endless ways to serve it! Here are a few of my favourite ways:
in a sandwich
over a bed of salad leaves
with basmati rice
with grilled veggies
as a topping for a baked potato

Once you have mastered the basics, feel free to add a few extra ingredients:

– finely chopped celery
– toasted almond flakes
– a little bit of mango chutney
– a little bit of fresh finely chopped coriander
– few drops of Tabasco

Modern Coronation Chicken

2 cups cooked chicken cubed or shredded
1/2 cup mayonnaise
2 1/2 teaspoons curry powder use more or less depending on your taste
1/2 teaspoon dry mustard powder
2 tablespoons Major Grey chutney Dice the large pieces
3 Tablespoons apricot jam
1 teaspoons lemon juice
salt and pepper to taste
1/2 cup red or green grapes halved
1/2 cup coarsely chopped raw almonds
1 Tablespoons oil neutral flavored, a mild olive oil or coconut oil
3 Tablespoons diced shallot onion can be substituted.

Dice the large pieces of the chutney. Sometimes there are large chunks in the jar.

Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to “bloom” for another minute or two while stirring.

Turn off heat and add chutney, apricot jam, lemon juice, salt and pepper and whisk.

In a large bowl, whisk together, mayonnaise and curry and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.

When it’s just tasty enough, fold in chicken, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.

Serve as a filling in a sandwich or on a bed of lettuce.

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce

For the Spice Paste:
One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes

For the Glaze:
1 cup kecap manis (8 ounces; 240ml)
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
One (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped

For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

For the Spice Paste: Combine turmeric, lemongrass, garlic, shallots, chilies, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt using a mortar and pestle, working in batches if necessary. Pound into a fine paste. (For an easier method, pound with the mortar and pestle until a rough paste is formed, then transfer to a food processor to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds.

Combine pork and one-third of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto skewers. To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook.

For the Glaze: Meanwhile, combine kecap manis, sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in one-third of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator.

For the Dipping Sauce: Pound peanuts with the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just barely flows. Season to taste with a little sugar if desired. Leftover sauce can be stored for several weeks in a covered container in the refrigerator.

To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.

Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling

For the Sauce:
1 recipe basic Nuoc Cham
1/4 cup (30g) very thinly julienned or grated carrot (optional)
1/4 cup (30g) very thinly julienned or grated daikon radish (optional)
Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

To Serve:
Steamed white rice
Sliced cucumber

For the Pork: If using whole white peppercorns, crush with salt in a mortar and pestle until roughly crushed. Add salt, lemongrass, shallot, garlic, palm sugar, and pre-ground white pepper (if using) to mortar and crush to a rough paste. You can continue crushing by hand at this point or transfer to a food processor to finish the job.

Transfer marinade to a bowl and whisk in fish sauce and vegetable oil. Add pork chops, turning them to coat all surfaces. Transfer pork to a gallon-size zipper-lock bag, press out the air, and seal bag. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or up to 3 hours. Alternatively, transfer to refrigerator and marinate, turning once or twice, for up to 12 hours before proceeding.

For the Sauce: Prepare Nuoc Cham according to the recipe, then add carrot and daikon to the same bowl, if using. Add chili flakes to taste, if using. Extra sauce can be stored in an airtight container in the refrigerator for up to a month.

4.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Grill pork chops directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 4 to 6 minutes total.

Transfer to a serving platter and serve immediately with steamed white rice, sliced cucumber, and sauce.

Nuoc Cham

Ingredients
1 cup hot water
1/2 cup white sugar
1/2 cup freshly squeezed lime juice
1/3 cup Vietnamese fish sauce
2 medium cloves garlic, minced
1 small bird’s eye chili, minced optional

In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic, and chili (if using) and stir to combine. Use immediately or store in an airtight container in the refrigerator.

Adobo Marinated Grilled Pork Chops

1/2 cup (120ml) cane vinegar, preferably Datu Puti brand
1/3 cup (80ml) soy sauce
1/2 cup (120ml) water
3 medium cloves garlic, crushed
1/2 teaspoon whole black peppercorns
1 bay leaf
Two (12-ounce; 334g) bone-in pork chops, about 1 1/2 inches thick
Warm cooked sticky rice, for serving

In a medium saucepan, combine vinegar, soy sauce, water, garlic, peppercorns, and bay leaf and bring to a boil. Let marinade cool to room temperature.

Place pork chops in a heavy-duty zipper-lock bag and pour marinade on top. Seal, pressing out air from bag, and refrigerate at least 8 and up to 24 hours.

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Grill pork chops over direct heat, turning occasionally, until well browned outside and 135°F (57°C) in the center for medium, about 10 minutes. If pork chops threaten to burn before they’re done in the center, move them to cooler side of grill to finish cooking. Let rest 5 minutes before serving with sticky rice.

Basic Sweet and Sour Sauce

1 tablespoon cornstarch (about 1/4 ounce; 7g)
1 tablespoon (15ml) water
2/3 cup (160ml) pineapple juice
1/3 cup (80ml) rice vinegar
1/3 cup (74g) light brown sugar
3 tablespoons (45ml) ketchup
1 tablespoon (15ml) soy sauce

In a small bowl, whisk together cornstarch and water. Set aside.

In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Penne with Roasted Eggplant, Chile, and Mint

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Cucumber Salad with Soy, Ginger, and Garlic

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Cucumber Salad with Roasted Peanuts and Chili

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

Grilled Broccoli

3 tablespoons tamari or soy sauce
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 head broccoli, approximately 2 pounds, cored and cut into 1-inch florets
Kosher salt, to taste
1 tablespoon finely chopped fresh parsley
Flaky sea salt

Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.

Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

Broccoli Salad With Cheddar and Warm Bacon Vinaigrette

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.

Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.

In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Broccoli Salad with Garlic and Sesame

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.