For the love of food
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 2 tbsp. rice vinegar
- 1 tbsp. serrano chile or 1/2 tsp. red pepper flakes
- 1 tsp. soy sauce
- 1 tsp. sugar
- 1 garlic clove, grated
- 1/4 cup cilantro
- 1/4 cup scallions
- 3 tsp. kosher, coarse or pickling salt
- 1-2 tbsp. chopped fresh dill
- 1/2 cup white vinegar
- Slice cucumbers very thin (1/8″ thick)
- Place in 1 litre jar
- Add 3 tsp. salt and dill, then pour in white vinegar
- Close jar and give a good shake
- Place jar in refrigerator near the front. Shake once or twice more over the next few hours
- apples
- 1 tsp. cinnamon
- 1 tsp. cardamom seeds, ground
- 1/2 tsp. ginger powder
- pinch of salt
- 1 tsp. coconut oil
- Preheat oven to 160 (fan assisted)
- Mix spices in bowl
- Cover apple slices with spice mix and place onto baking trays greased with coconut oil (or use parchment paper)
- Bake for 45 minutes until dry
- 3-4 cups stinging nettle leaves
- 2 tbsp. melted lard, tallow or coconut oil
- sea salt, to taste
- Preheat oven to 300
- Toss nettle leaves with melted fat; spread on a baking sheet
- Sprinkle on sea salt to tastte
- Bake for 20-30 minutes until crisp, turning once halfway
- Cool on paper towel
- 1 cup cashews
- 1 + 3 tbsp tamari or soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sriracha sauce
- 2 tbsp. rice vinegar
- 1 tsp. brown sugar
- 1 + 1 tsp. cornstarch
- chicken
- garlic
- ginger
- scallions
- celery stalks
- red pepper
- Toast the cashews
- Place chicken in a bowl with 1 tbsp. soy sauce and 1 tsp. cornstarch
- Whisk together soy sauce, fish sauce, sriracha, vinegar and 1 tsp. cornstarch
- Cook chicken with garlic and ginger. When almost cooked, add scallions, celery, red pepper and cashews; stir and cook for about 2 minutes.
- Stir the sauce and then pour over chicken and vegetables; cook until sauce appears glossy