Blog | For Those About To Cook

Cassoulet

March 12, 2025 By Caroline

Rich, Rustic and delicious… Give this cassoulet a try soon!

Sometimes when Dan is off writing his cookbooks and experimenting with spices, I like to get in the kitchen and whip up something a little closer to home. Cassoulet is a dish that brings back great memories of driving through France as a kid. While my dad, brothers, sister and me would be off playing in the waves of the Atlantic or canoeing in a nearby lake, my mother would fire up the stove and slowly cook a cassoulet for hours. It was so nice to come back to.

About this recipe.

Cassoulet is a slow-cooked casserole of white beans, confit duck, sausages, and pork, all simmered in a rich, flavourful broth until the flavors meld together perfectly.

Now, I’ll be honest — this isn’t one of those quick, 30-minute recipes. Cassoulet is a labor of love, much like a good curry, and it’s all about building layers of flavor. The beauty of this dish is that you can make it ahead of time, and it actually tastes better the next day once all those rich, meaty flavors have soaked into the beans.

Why you'll love this recipe.

If you’re a fan of slow-cooked, meaty dishes packed with deep, rich flavours, then you absolutely have to try making a traditional Cassoulet. This classic dish hails from the southwest of France — specifically the Languedoc region — and is the ultimate one-pot comfort food.

By the way, it goes very nicely with a light green salad like this salad nicoise.

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Ingredients

It's always a good idea to get all your ingredients prepared and ready before starting a dish like cassoulet.

Toulouse sausages (or any high-quality pork sausage)
pork shoulder or belly
pancetta or smoked bacon lardons
onion
garlic
bay leaves
fresh thyme
chicken stock
tomato purée
duck confit legs (available pre-cooked in jars or tins in most supermarkets)
Salt and black pepper, to taste
Canned cannelloni beans
fresh breadcrumbs
duck fat (from the confit) or olive oil
chopped parsley (optional, for garnish)

See recipe card for quantities.

Step by step photographs of cassoulet

As you'll see in the photos, there is quite a lot to this dish but it's really not difficult. Just wait until you try the amazing flavour of cassoulet!

Melting duck fat in a pot over a medium-high heat.

Step 1: Melt a couple tablespoon of the fat from the duck confit or light olive oil in a pot over a medium-high heat.

Adding the sausage to the pot to fry and brown.

Step 2: Add the sausage and fry to brown. You might need to do this in two batches. Don't overcrowd your pan. Transfer the browned sausages to a plate and set aside.

Step 3: Do the same with the pork, again ensuring that you don't overcrown the pan. The pork should cook in one layer.

The pork and sausages resting on a plate.

Step 4: Transfer the pork to the plate with the browned sausages.

Step 5: Add the lardons and let them brown all over for a few minutes.

Stirring chopped onions and garlic into the pot.

Step 6: Stir in the chopped onions and garlic and fry for a further couple of minutes to soften.

Step 7: Do the same with the pork, again ensuring that you don't overcrown the pan. The pork should cook in one layer.

Step 8: Transfer the pork to the plate with the browned sausages.

Adding the stock and thyme along with the chicken stock.

Step 9: Add the chicken stock, bay leaves and thyme and bring to a simmer.

Step 10: Stir in the cannelloni beans.

Returning the browned sausages and pork to the pot.

Step 11: Return the browned sausages and pork to the pot.

Adding the duck confit to the top of the dish.

Step 1: Nestle the duck legs on top, pushing them into the sauce but leaving some exposed to brown in the oven.

The covered dish in the oven to cook for 2 hours.

Step 13: Cover and cook in the oven for 2 hours at 160°C/320°F. Check it every 30 minutes and push down any beans that have risen to the top.

Step 14: While the cassoulet is in the oven, toast the breadcrumbs until golden brown.

Spreading the breadcrumbs over the stew.

Step 15: Sprinkle the breadcrumbs over it all. There will be a lot of sauce but it will cook down. Return the pot to the oven to cook, uncovered for another 30 minutes.

Step 18: As you can see, after 30 minutes in the oven, uncovered the sauce thickens nicely. Garnish with the fresh, chopped parsley.

Cassoulet served with crusty French bread and salad.

Equipment

Other then frying the breadcrumbs, this is really a one pot dish. For this recipe you will need:

✔ Large Dutch Oven or Casserole Dish – A heavy, ovenproof pot (like Le Creuset I use is ideal for slow-cooking and developing flavors. If you don’t have one, use a deep baking dish and cover with foil But you might need a pan for browning all the ingredients before layering them in the baking dish.

✔ Large Stockpot – Needed for cooking the beans and preparing the broth should you decide to make your own stock or cook dried beans.

✔ Skillet or Frying Pan – To brown the meats, sausages, and duck confit before adding them to the cassoulet. For this recipe, I only used mine to toast the breadcrumbs.

Storage

You can store your cassoulet in the fridge in an air-tight container for 3 to 4 days. Then just reheat it in the oven, covered at 160°C/320°F for about an hour or until heated through. If it looks dry, you can add a little more stock as the cassoulet will naturally dry some while in the fridge.

You can also freeze this dish for up to 6 months. If you decide to do so, be sure to label and date the containers. It is a good idea to freeze it in convenient sized portions.

Top Tip

Use dried beans instead of canned ones for the best texture and flavor. Soak them overnight and cook them slowly to avoid them becoming mushy. Then you can add them to the cassoulet when you add the canned beans in this recipe.

FAQ

Can I make cassoulet ahead of time?

Yes! In fact, cassoulet tastes better the next day as the flavors deepen.
✔ Cook it one day in advance, then let it cool and refrigerate overnight.
✔ Reheat it in the oven at 160°C (320°F) for about an hour, adding a little water or stock if needed.
✔ Let rest for 15 minutes before serving. The resting time allows the flavors to meld beautifully—it’s the secret to an incredible cassoulet!

What meats can you add to a cassoulet?

A proper cassoulet includes a variety of rich, slow-cooked meats. The most traditional version includes:
✔ Duck confit – Essential for that deep, classic flavor.
✔ Pork (belly, shoulder, or sausage) – Adds fat and richness.
✔ Toulouse sausages – Authentic, but you can substitute with garlic sausages or bratwurst.
✔ Lamb (optional) – Some regional variations include lamb for extra depth.

What is the best type of beans to use for cassoulet?

Traditional cassoulet is made with white beans, typically Tarbais beans from southwest France. However, if you can’t find them, like me, you can use:
✔ Great Northern beans – Mild and creamy.
✔ Cannellini beans – Slightly softer but still work well. These are what you use in this recipe.
✔ Navy beans – A smaller but good substitute.

Do you have to use an oven to make cassoulet?

No. You can do the whole thing on your stove and then just cook it down until you have a nice thick sauce and all of the meat is tender. Toast your breadcrumbs a little longer so that they are are deep golden brown and top the cassoulet at the end with them.

Looking for other recipes like this? Try these:

Recipe

Cassoulet Recipe

Yield: 4 to 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Cassoulet is one of my favourite dishes and when you try this you'll see why. The slow cooking method make the meat so tender and that flavour!! This is rustic French cousine at its very best.

5.0 Stars (1 Review)

Ingredients

450g (1 lb.) Toulouse sausages (or any high-quality pork sausage)
450g (1 lb) pork shoulder, cut into large chunks
150g (⅓ lb.) pancetta or smoked bacon lardons
1 large onion, finely chopped
4 garlic cloves, minced
2 bay leaves
4 sprigs of thyme
1 litre chicken stock
2 tablespoon tomato purée
4 duck confit legs (available pre-cooked in jars or tins in most supermarkets)
Salt and black pepper, to taste
2 x 400g (14oz) tins (cans) cannelloni beans
FOR THE BREAD TOPPING
100g (3.5oz) fresh breadcrumbs
2 tablespoon duck fat (from the confit) or olive oil
Handful of chopped parsley (optional, for garnish)

Instructions

Heat a large heavy-based pot over medium-high heat. Add a little duck fat (from the confit) or olive oil. When the fat/oil begins to shimmer, stir in the sausages and fry until they're golden brown on all sides. Transfer the sausage to a bowl and set aside.
Next, brown the pork shoulder pieces in the same pan until deeply caramelized. This step is crucial for building flavour, so don’t rush it. Once browned, transfer to the bowl with the sausages.
Add the pancetta or bacon lardons and cook until crispy, then stir in the chopped onion and garlic. Cook for another 5 minutes until the onions soften and start to caramelize.
Stir in the tomato purée and cook for 2 minutes to intensify the flavour. Then pour in the chicken stock, scraping up any browned bits from the bottom of the pot — that’s where all the flavour is.
Add the bay leaves, thyme, beans, browned sausages and browned pork. Season generously with salt and black pepper. Bring it all to a simmer. Then stir in the cannelloni beans.
Nestle the duck confit legs into the pot, making sure they’re partly submerged but still visible on top. Cover the pot and transfer it to a preheated oven at 160°C (320°F) for 2 hours.
Every 30 minutes, check the cassoulet and gently press down any exposed beans into the liquid to prevent them from drying out.
While the cassoulet is cooking, you can prepare the breadcrumbs. Fry for 3-4 minutes until golden and crisp.
Once the cassoulet has been cooking for 2 hours, sprinkle the breadcrumbs evenly over the top and return it to the oven, uncovered, for another 30 minutes to develop a beautifully crisp, golden crust.
When the cassoulet is bubbling and golden, remove it from the oven and let it rest for 15 minutes before serving. This allows the flavours to settle and the sauce to thicken.
Serve generous portions with crusty bread and a fresh green salad.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 108mgSodium: 4099mgCarbohydrates: 37gFiber: 5gSugar: 12gProtein: 30g

Asparagus Risotto

March 11, 2025 By Shannon

Creamy, comforting and delicious! This asparagus risotto recipe will quickly become a family favorite and is sure to impress with its bold and vibrant flavours.

About this recipe:

As the months get colder, I am always on the search for a warming and comforting meal that also packs a flavourful punch and asparagus risotto does just that! I love to use fresh, in season asparagus that snaps perfectly at the stem and adds a vibrant green color.

This recipe is so versatile as it uses ingredients that you will probably already have in your fridge, while making it easy to make this recipe your own. Just substitute a few a ingredients with whatever you have to hand or be adventurous and add your own favorite flavours.

Ingredients:

olive oil
leek
garlic, minced
uncooked Arborio rice
dry white wine
vegetable stock
lemon
asparagus
shallot
parmesan cheese
unsalted butter
rosemary
basil leaves (optional)

See Recipes card for quantities.

Step by Step Photographs

Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.

Step 1: Add the stock to a pan and allow to simmer on a medium heat.

Frying the shallots, garlic, leek and rosemary in the olive oil until translucent and soft

Step 2: Meanwhile, in a separate pan add your olive oil, shallots, garlic, leek and rosemary and cook until translucent.

Adding the arborio rice to the pot with the vegetables.

Step 3: Next, add your Arborio rice and toast until the ends of the rice become translucent.

Step 4: Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring.

Step 5: Start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente.

Step 6: After the first few ladle fulls have absorbed, add your asparagus.

Step 7: Once most of the wine has been absorbed it’s time to start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente. (See top tips)

Step 8: Finally, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste.

Variations:

If you are looking to make this recipe your own or want to substitute an ingredient with something else in your fridge then try these:

Cheese: Instead of Parmesan, use pecorino for a sharper, saltier kick or how about mascarpone for an extra level of creaminess.
Protein: For meat lovers, why not add grilled chicken breast or pancetta to add a smoky flavour. Be bold and adventurous and add shrimp or scallops that will pair beautifully with the asparagus.
Herbs: If you don’t have a sprig of rosemary to hand, why not use thyme, parsley or mint. They will all add their own flavour to the dish while still adding to the vibrant green color.

Storage

Asparagus risotto is best eaten straight away in order to maintain its creamy, silky texture. However, if there is a small chance that you have any left over, here is how best to store and reheat it:

Cool it down: Allow the risotto to cool to room temperature before storing it.

Use an airtight container: Transfer the cooled risotto into an airtight container. Make sure the container is sealed properly to avoid any air or moisture getting in, which could affect the texture and freshness

Consume within 2-3 days: For the best flavor and texture, eat the leftover risotto within 2-3 days. Risotto tends to lose its creamy texture after a few days, but it will still be delicious if stored properly.

Reheating: When reheating your risotto, add a little bit of broth, water or cream to help bring back the creamy consistency. Heat it gently over low heat on the stove, stirring occasionally, until it reaches the desired temperature.

You can also reheat in the microwave, but be sure to cover it loosely to prevent it from drying out. Add a splash of liquid if needed to restore its creaminess.

Top Tip

Stalks to garnish: If, like me, you want to add full stalks of asparagus to garnish your risotto then simply snap the ends where they naturally break and add them to your boiling stock for 3-4 minutes. This will add more bite and a real wow factor to your dish.

FAQs

What’s the best rice to use for asparagus risotto?

The best rice for risotto is a starchy, short-grain rice like:
Arborio – The most commonly used and easy to find.
Carnaroli – Holds its shape better and creates a creamier risotto.
Vialone Nano – Popular in Northern Italy, known for its ultra-creamy texture.
The starch in these rices helps create that rich, creamy texture that risotto is famous for. Avoid long-grain rice like basmati, as it won’t produce the same creamy result.

Should I stir the risotto constantly or occasionally?

Stirring is essential, but you don’t need to stir constantly. Stir every couple of minutes to agitate the rice and release its starch, which creates creaminess. However, if you stir non-stop, you may break the grains and end up with mushy risotto. Find a balance — stir often enough to keep it creamy but not so much that the rice breaks down.

Why does my risotto turn out too dry or too soupy?

The key to perfect risotto texture is adding the stock gradually. Add one ladle of hot stock at a time, stirring until it’s almost fully absorbed before adding the next. This ensures the risotto cooks evenly without becoming too dry or too soupy. When it's done, it should be creamy and slightly loose, not thick and clumpy.
Pro Tip: Don’t add cold stock — always keep your stock warm to maintain a consistent cooking temperature.

Recipe

Asparagus Risotto

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Creamy, vibrant and delicious! This asparagus risotto will become your new family favorite. It sure is one of ours and it's so easy to prepare in under 30 minutes!

No Ratings

Ingredients

1 tablespoon olive oil
1 leek
2 cloves garlic (minced)
1 cup (250g) uncooked Arborio rice
150ml wine
4 cups (1 litre) vegetable stock
½ lemon
1 bunch of asparagus
1 shallot
⅔ cups (150g) parmesan cheese
¼ cup (50g) unsalted butter
1 sprig of rosemary
3 basil leaves (optional) to garnish

Instructions

Add the stock to a pan and allow to simmer on a medium heat.
Meanwhile, in a separate pan add your olive oil to a pan over medum heat. When visibly hot but not smoking, stir in the shallots, garlic, leek and rosemary and cook for about 5 minutes or until translucent.
Next, add your Arborio rice and toast until the ends of the rice become translucent.
Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring. This will take a few minutes.
Now add the hot stock a ladel at a time. You need to add the stock slowly to achieve that creamy, velvety texture you would expect from a good risotto.
Stir your risotto constantly, this will ensure even cooking and will help release the starch from the rice. The whole process should take around 15-20 minutes.
After the first few ladles have been absorbed, add your asparagus. Keep stirring!
When your rice is slightly al-dente and turning creamy in texture, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste. Garnish with slithers of basil (optional).

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 385mgCarbohydrates: 29gFiber: 1gSugar: 6gProtein: 9g

Tomato Salad with Thai Dressing

August 24, 2020 By Dan

I think you're going to love this tomato salad with Thai dressing.

I love tomato salads and this tomato salad with Thai dressing certainly deviates from the standard tomato salad served in restaurants all over the world. The lime leaves, chilli and fish sauce give this Asian tomato salad a lovely oriental tang and the flavors will just melt in your mouth

Make the recipe your own

I used dry roasted peanuts for this tomato salad with Thai dressing but I think any roasted nut would work just as well sprinkled on top. It is the crunchiness of the nuts that you are looking for so just go ahead and use whatever nuts you have on hand.

If you can't get your hands on shallots just use one small regular onion.

Also feel free to add more green chillies to your Asian tomato salad if you like it to have more of a kick. I only added two but it could certainly be made with more green chillies.

I only use 1 teaspoon of fish sauce but my tomato salad with Thai dressing could take a little more of this if it is a flavor that you like.

The toasted chickpea flour — Toast the chickpea flour.

The chopped ingredients — Finely chop the tomato, shallot garlic and chillies.

Emulsifying chickpea flour — Emulsify the chickpea flour until smooth

Browning shallot and chillies — Brown the shallot and chillies

Adding the remaining ingredients — Add the bulk of the ingredients

Working ahead of time

The best thing about my Thai tomato salad is the fact it can be made up to a few days in advance and in fact the flavors improve if left to sit.

It is therefore a great tomato salad to make if you are serving lots of people as you can make it well ahead of time. Just increase the ingredient quantities and this tomato salad with a Thai dressing will serve lots of people.

Another tip is toast more chickpea flour than you need. Chickpea flour is a really good thickening agents for a lot of dishes, especially curries so great to have on hand.

If you love this recipe try some of my others:

Broccoli Salad
Tomatillo and Chilli Salsa
Fiery Hot Chilli Olive Oil
Easy Salsa

Thai salad — Really different and delicious.

Recipe

Tomato Salad with Thai Dressing

No Ratings

Ingredients

3 Medium Tomatoes
1 Shallot
3 Cloves Garlic
2 Green Bird's Eye Chillies
Handful of Roasted Peanuts
3 Kaffir Lime Leaves
Handful of Cilantro ( Corriander )
½ tablespoon Chickpea Flour
1 tablespoon Rapeseed ( Canola Oil )

Instructions

Toast the chickpea flour in a cast iron pan until it turns a golden brown

Laksa Soup

August 10, 2020 By Dan

Looking for a comforting, spicy, and deeply satisfying meal that comes together in 30 to 60 minutes? This easy laksa soup recipe is exactly what you need. Laksa is a popular Southeast Asian noodle soup known for its bold, aromatic flavours, creamy coconut broth, and generous toppings. It’s street food at its best but it’s also incredibly easy to make at home. In this post you will get both my speedy 30 minute version and also amazing 60 minute laksa soup.

Laksa soup in a serving bowl garnished with bean sprouts, crispy chilli and coriander.

About this Easy Laksa Soup recipe

Whether you’re craving a weeknight dinner or planning an Asian-inspired dinner party, this laksa will impress without stress. It’s quick, customisable, and full of flavour—perfect for anyone wanting to recreate restaurant-style laksa at home.

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Ingredients

Although this is a really easy laksa soup, there are still quite a few ingredients. I recommend getting them all together before you start cooking. It's easier that way.

Dried Red Chinese Chillies
Dried Baby Shrimp
Shallots
Garlic
Galangal
Lemongrass Stalks
Ground Tumeric
Makrun Lime Leaves
Cashew Nuts
Shrimp Paste
Ground Coriander
Rapeseed ( Canola ) or Coconut Oil
Chicken Stock (optional)
Salt
Palm Sugar or Brown Sugar
Coconut Milk
Juice of 2 Limes
Skinned Salmon Fillets
Chicken Breasts
Prawns or Shrimp
Rice Noodles
Coriander ( Cilantro )
Spring Onions ( Scallions )
Bean Sprouts

See recipe card for quantities.

Step by Step Photos

Check out my step by step photos to see how easy it is to make an authentic laksa soup. You can substitute chicken or seafood stock if you don't want to make the prawn stock.

Frying the prawn shells and heads in oil.

Step 1: Making the prawn stock is optional. You could substitute chicken or seafood stock. Heat 2 tablespoon oil in a pot over a medium-high heat. Add the prawn shells and heads.

Frying the shells and heads of the prawns in the oil to colour them.

Step 2: Fry the shells and heads until they turn a reddish colour and become fragrant. This should only take a few minutes.

Adding the water to the prawn shells and heads.

Step 3: Add 6 cups (1.5 litres) water to the shells ad heads and bring to a simmer. Skim off the foam if you like but it’s not essential that you do.

Covering the pot to let the stock simmer.

Step 4: Cover the pot and let the stock simmer gently over a medium heat for about 30 minutes. Then strain it all into a bowl and set aside.

Step 5: Meanwhile, blend the laksa paste ingredients until smooth. You can add a drop of water to assist blending if necessary but try to keep it to a minimum.

Step 6: Using the same pot you made your prawn stock in or another large pot, heat 2 tablespoon oil over a medium-high heat. When the oil begins to glisten, stir in your laksa paste and fry for a couple minutes or until fragrant.

Returning the stock to the pot to simmer and then adding line juice.

Step 7: Add your stock to the pot and bring to a simmer. Then add the juice of about two limes.

Step 8: Add the fish sauce to the stock. The fish sauce and lime juice should be added to taste.

Step 9: Now stir in the coconut milk.

Step 10: Add the chicken and let it simmer in the hot stock for about 5 minutes to cook through.

Adding the salmon and prawns to the simmering stock.

Step 11: Then add the salmon and prawns and let them simmer gently over a medium heat for about 5 minutes or until cooked through. Be careful not to overcook the salmon or it will fall apart.

Adding the laksa soup ingredients to noodles in a bowl and topping with coriander, spring onions and crispy chilli.

Step 12: Taste it and adjust the flavours to taste. Add a mound of cooked rice noodles to a bowl and top with the laksa soup. Garnish with spring onions (scallions), coriander (cilantro), crispy chilli oil and bean sprouts.

What Is Laksa?

Laksa is a spicy noodle soup originating from Southeast Asia, particularly Malaysia, Singapore, and Indonesia. There are several regional varieties, but most fall into two main categories:

Curry Laksa (sometimes called laksa lemak): A creamy, spicy soup made with coconut milk and red curry paste.
Asam Laksa: A sour tamarind-based broth, typically made with fish and herbs.

This recipe is a curry laksa, which features a rich coconut curry broth, rice noodles, and your choice of toppings—usually prawns, chicken, or tofu. It’s comforting, fragrant, and surprisingly simple to make with just a few pantry staples and store-bought curry paste but I do hope you try making my lasksa paste below.

Can you make laksa soup ahead of time?

Yes! You can make the broth ahead and store it in the fridge for up to 3 days or freeze it for up to a month.

Pro tip:
Keep the noodles and toppings separate until you’re ready to serve. Reheat the broth and assemble fresh for the best texture and flavour.

Why You’ll Love This Easy Laksa Soup Recipe

30 to 60 minute meal: Quick and satisfying
Restaurant-style flavour at home
Customizable with chicken, prawns, tofu, or veggies
Comforting and filling with coconut milk and noodles
Gluten-free & dairy-free (with the right noodles and paste)

Substitutions

This and all of my recipes can be changed to taste and preference. Here are a few ideas. Don't worry if you can find all of the ingredients. Laksa soup is all about flixibility!

Prawn Stock - If you don't want to make the prawn stock or can't get prawns with the shell on, you can substitute with chicken or another seafood stock.
No Prawns/Shrimp - If you don't like or have a shell fish allergy, you can leave them out. Add other proteins of choice. Even red meat like beef tastes amazing in a laksa soup.
Vegetarian - Leave out the prawns, baby shrimp, shrimp paste, salmon and chicken. The laksa paste has an amazing flavor even without them. Use a nice vegetable stock or water instead of meat or seafood stock. You could add tofu for a bit of protein and also chunky vegetables.

Useful Equipment

1. Large Saucepan or Soup Pot: Essential for building the laksa broth and simmering everything together. Choose one with a wide base and lid.

2. Wooden Spoon or Silicone Spatula: Perfect for stirring the curry paste and scraping the bottom of the pan without damaging non-stick surfaces.

3. Noodle Strainer or Sieve: Great for boiling and draining rice noodles without overcooking them. A mesh sieve or noodle basket makes handling easier.

4. Mortar & Pestle or Small Blender (optional): If you want to make your own laksa paste from scratch, these are invaluable for grinding spices and aromatics.

5. Ladle: Helps portion the hot broth cleanly over noodles and toppings in each bowl.

6. Tongs or Chopsticks: Useful for portioning noodles into bowls and placing toppings neatly.

7. Deep Serving Bowls: Laksa is a meal-in-a-bowl dish. Use wide, deep bowls to hold noodles, broth, and all the toppings without overflow.

Storage

You can store the laksa soup in the fridge for up to 3 days or freeze it for up to 3 months.

Pro tip:
Keep the noodles and toppings separate until you’re ready to serve. Reheat the broth and assemble fresh for the best texture and flavour.

Top Tip

It's all in the stock! Make the prawn stock as in the recipe or use another homemade chicken or seafood stock. Stock cubes will work but homemade will always be the best opion.

Final Thoughts

If you’ve never made laksa at home, now’s the time to try. This easy laksa soup recipe gives you all the bold, authentic flavour with none of the hassle. Whether you love it with prawns, chicken, or tofu, it’s a hearty, spicy, and soul-warming bowl of comfort that’s ready in just 30 to 60 minutes.

Save this recipe, share it, and don’t forget to tag your creations on social!

FAQ

Is Laksa Soup Spicy?

Yes, traditionally laksa soup is spicy but you can make it milder by using fewer or no chillies in your laksa paste.

What does Laksa Soup Taste Like?

It’s a rich mix of spicy, creamy, tangy, and savoury flavours. The coconut milk balances out the heat beautifully.

Is Laksa Soup Gluten Free?

This laksa soup is gluten free. Rice noodles contain no gluten. Some fish sauces contain gluten so read the label if this is of concern to you.

What Noodles Work Best?

Rice vermicelli or flat rice noodles are best but you could also use egg noodles.

Can You Use A Shop Bought Laksa Paste?

Yes. I think you will prefer your laksa soup with homemade paste though. You can use shop bought laksa paste or Thai red curry paste if you want to sped things up.

More Deliciously Spiced Recipes.

Looking for other recipes like this? Try these:

Recipe

Laksa Soup

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This Laksa Soup recipe is exactly the way I make it at home. For the best flavor, be sure to make the laksa paste below and use a homemade stock for the broth. You can, however cheat a bit if time is an issue and use a shop-bought paste and stock. Cook the rice noodles as per the package instructions which should only take about 10 minutes and can be done ahead of time.

No Ratings

Ingredients

FOR THE LAKSA PASTE
4 Dried Red Kashmiri Chillies, soaked in water for 20 minutes
2 tablespoon Dried Shrimp, soaked with the chillies
4 Shallots roughly chopped
4 Garlic Cloves
3 tablespoon Galangal
8 Kefir Lime Leaves, stems removed, thinly sliced
2 Lemongrass Stalks finely chopped with hard outer layer removed
2 teaspoon fresh tumeric or 1 teaspoon ground turmeric
12 Cashew Nuts soaked for at least 15 minutes in hot water
1 tablespoon Shrimp Paste
2 teaspoon Ground Coriander ( Cilantro )
Juice of two limes
FOR THE STOCK
4 tablespoon Rapeseed ( Canola ) oil or coconut oil
450g (1 lb.) prawns (shrimp) with heads and shells
6 cups (1.5L) water
1 tablespoon Palm Sugar or Brown Sugar
1 16oz (400ml) can Coconut Milk
Juice of 2 Limes
10.5oz (300g) skinned salmon fillets, cut into bite sized pieces
10.5oz (300g) chicken breasts or thight, cut into bite sized pieces
To Serve
500 g ( 1 Ib ) Rice Noodles

Instructions

Making the prawn stock is optional. You could substitute chicken or seafood stock. Heat 2 tablespoon oil in a pot over a medium-high heat. Add the prawn shells and heads.
Fry the shells and heads until they turn a reddish colour and become fragrant. This should only take a few minutes.
Add 6 cups (1.5 litres) water to the shells ad heads and bring to a simmer. Skim off the foam if you like but it’s not essential that you do.
Cover the pot and let the stock simmer gently over a medium heat for about 30 minutes.
Meanwhile, blend the laksa paste ingredients until smooth. You can add a drop of water to assist blending if necessary but try to keep it to a minimum.
Using the same pot you made your prawn stock in or another large pot, heat 2 tablespoon oil over a medium-high heat. When the oil begins to glisten, stir in your laksa paste and fry for a couple minutes or until fragrant.
Add your stock to the pot and bring to a simmer. Then add the juice of about two limes and sugar.
Add the fish sauce to the stock. The fish sauce and lime juice should be added to taste.
Now stir in the coconut milk. Add the chicken and let it simmer in the hot stock for about 5 minutes to cook through. Then add the salmon and prawns and let them simmer gently over a medium heat for about 5 minutes or until cooked through. Be careful not to overcook the salmon or it will fall apart.
Taste it and adjust the flavours to taste. Add a mound of cooked rice noodles to a bowl and top with the laksa soup. Garnish with spring onions (scallions), coriander (cilantro), crispy chilli oil and bean sprouts.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 500Saturated Fat: 36 gramsgCholesterol: 34mgmgCarbohydrates: 36 gramsgSugar: 5.9 gramsgProtein: 16 gramsg

Broccoli Salad

August 10, 2020 By Caroline

I’ll admit it... when I first heard “raw broccoli salad,” I wasn’t exactly running to the kitchen. Broccoli? Raw? Really? But trust me on this one: Italian raw broccoli salad is something special.

This isn’t your average soggy green side dish. No limp vegetables here. This salad is fresh, zesty, crunchy, and bursting with Mediterranean flavour—just the kind of dish I love making alongside grilled meats, pasta, or even as a light lunch on its own. It’s the sort of thing that surprises people in the best way. They take a bite, eyebrows go up, and suddenly everyone’s asking for the recipe.

I'm not exaggerating there! It's true. Everyone I have served this broccoli salad to loves it and begs for the recipe and now I'm going to share it with you.

About this broccoli salad recipe.

This is a recipe my mother-in-law served one day that had been lost in our her family cookbook for years before she decided to give it a try. I did change it some but it is essentially what Dan's great grandparents from Italy used to make.

If you're a fan of dishes that come together quickly, taste fantastic, and make you feel like you're eating sunshine on a plate, then this one’s for you. Even Dan loves it and that's saying something.

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What Makes This Broccoli Salad So Good?

The secret to this dish is simple: slice the broccoli into small pieces and dress it like you would a bold Italian antipasto—good olive oil, garlic, chilli flakes, lemon juice, maybe a splash of vinegar, and plenty of salt.

For sweetness, I add dried cranberries but that wasn't in the the original recipe. I do think they adding them turns this raw broccoli salad into something worthy of taking centre stage though.

Think of this like an Italian-style slaw. But instead of cabbage, you’re using broccoli—and instead of mayo, you’ve got olive oil, garlic, and lemon doing the heavy lifting.

This broccoli salad is like a party in your mouth. I promise!

Ingredients

There aren't a lot of ingredients in this version of the salad. I do give additional variations below if you want to give them a try. If the ingredient sounds good, add it.

Broccoli Florets
Pumpkin seeds
Red Onion, finely sliced
Dried Cranberries
Extra Virgin Olive Oil
Cider Vinegar and/or lemon juice
Honey
Dijon Mustard
Parmesan (optional)
Garlic
Salt and pepper to taste

See recipe card for quantities.

Instructions

Check out these step by step instructions to see just how easy and quickly you can throw this masterpiece of a salad together.

Pouring all the chopped vegetables into a salad bowl.

Step 1: Pour all of the ingredients except the dressing into a large salad bowl.

Pouring in the olive oil and mixing it in.

Step 2: Pour in the olive oil and toss so that it coats it all nicely. For best results, use a good quality Extra Virgin Olive Oil.

Adding the remaining dressing ingredients.

Step 3: Add the remaining dressing ingredients and toss well to combine. Taste it and adjust the flavours. Season with salt and pepper to taste. This is a good time to have a play and add any of the other ingredients I recommend below if you want to.

Step 4: If time permits, let the broccoli salad rest in the fridge for 30 minutes before serving. Then give it another good toss and serve.

Why This Salad Works

This dish proves that raw veg doesn’t have to be boring. The key is balance: acid from the lemon and vinegar, heat from the chili, richness from the olive oil and cheese, and crunch from the broccoli and nuts. Every bite delivers contrast, and that’s what makes it irresistible.

It’s the kind of salad that doesn’t just sit on the side of the plate—you’ll be going back for seconds. And thirds.

Tips, Tricks & Twists

Don’t skimp on the oil: This isn’t the time to go light on the olive oil. Use the good stuff—it makes a big difference.

Add protein: Want to make this a full meal? Add in some grilled chicken, white beans, chickpeas, or even tuna. It soaks up the dressing beautifully.

Cheese options: Parmesan is classic, but aged pecorino or even shaved asiago work just as well. If you’re dairy-free, try nutritional yeast for a cheesy flavour without the cheese.

Make it ahead: This salad actually improves as it sits. You can prep it a few hours ahead of time—just leave out the nuts and cheese until just before serving to keep things crisp.

Make it extra colourful: Add in thinly sliced red cabbage, carrots, or radishes for extra crunch and colour. It’s a great fridge-clean-out dish.

Serving Suggestions

This salad plays beautifully with all kinds of dishes. Here are a few favourites:

Topped on toast – Yes, seriously. Try it piled onto a slice of sourdough with a soft-boiled egg.

Grilled meats or fish – The acidity cuts through rich proteins like a charm.

Pasta night – Serve alongside spaghetti aglio e olio or a creamy fettuccine.

Picnic or BBQ – It travels well and holds up without wilting like lettuce-based salads.

Storage

You can store the salad in an airtight container in the fridge for up to 3 days but there are a few things to consider:

Best quality: It’s at its freshest and crunchiest within the first 24 hours, but the flavour actually deepens after a few hours as the broccoli absorbs the dressing.

What to add later: If you’re making it ahead, hold off on adding nuts, cheese, or fresh herbs until just before serving. This keeps them from going soft or soggy.

To serve after storage, just give the broccoli salad a toss before serving and maybe a little extra squeeze of lemon or olive oil to freshen it up.

Final Thoughts

If you’ve never tried broccoli raw, this salad is the perfect introduction. It’s bold, Italian-style cooking at its most refreshing—simple ingredients used in smart ways to bring out the best in each other.

I’ve served this to broccoli sceptics who’ve gone back for thirds. It’s one of those dishes that surprises people and makes them rethink what vegetables can do. And that’s what I love about cooking—taking something ordinary and turning it into something unforgettable with just a few simple tweaks.

So give it a try. Chop it thin, dress it boldly, and don’t forget the cheese. You’ll never look at broccoli the same way again.

Top Tip

If any of the above variations sound good to you, try the simple recipe below first. Have them on hand to add to it if you like.

FAQ

Do you really have to use raw broccoli? Can you blanch it first?

ou can blanch it, but it’s not necessary. The beauty of this salad is the crunch and freshness of raw broccoli. That said, if you’re not a fan of raw veg, blanch the florets in boiling water for just 30–60 seconds, then plunge them into ice water to keep their colour and crispness. It’s a great way to soften the texture slightly without losing the bite.

How do you keep raw broccoli from being too tough or bitter?

The trick is to slice it into small pieces. This makes it easier to chew and helps it soak up the dressing. Letting the salad sit for 15–30 minutes before serving also helps mellow any bitterness and slightly tenderises the broccoli.

Can you use store-bought broccoli slaw instead of fresh broccoli?

Yes, that’s a great shortcut! Pre-shredded broccoli slaw works well and saves time. Just make sure it’s fresh and not too dry.

What other veggies can you add to this salad?

Tons! Try thinly sliced red cabbage, carrots, fennel, radishes, or even shaved Brussels sprouts. Anything crunchy that plays well with a tangy vinaigrette will work beautifully and add colour and texture.

This broccoli salad makes an excellent side dish for all of these...

Recipe

The Best Broccoli Salad Recipe

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

This is my simple and delicious raw broccoli salad recipe. Try it as written and you will not be disappointed. You can do so much to it though. Check out the other possible additions above.

No Ratings

Ingredients

500 g ( 1 Ib ) Broccoli Florets, chopped into small pieces
100 g ( ½ Cup ) Pumpkin seeds
100 g ( ½ Cup ) Red Onion, finely sliced
75 g ( ⅓ Cup ) Dried Cranberries
FOR THE DRESSING
80 ml ( ⅓ Cup ) Extra Virgin Olive Oil
2 tablespoon Cider Vinegar
1 tablespoon Honey
1 tablespoon Dijon Mustard
3 tablespoon grated Parmesan (optional)
2 Cloves Garlic, finely chopped
Salt and pepper to taste

Instructions

Mix all of the salad ingredients in a large bowl.
Combine all of the dressing ingredients together and whisk well. I usually add the olive oil first and stir it in and then add the remaining ingredients, slowly and to taste.
Mix the dressing into the salad ingredients in the large bowl.
Taste it and adjust the flavours as necessary.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 188gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 155gCholesterol: 3mgSodium: 286mgCarbohydrates: 328gFiber: 72gSugar: 136gProtein: 29g

Garlic Dip - Indian Garlic Chutney

August 10, 2020 By Dan

This garlic dip is one for garlic lovers. With 40 cloves of garlic it is not for the faint hearted!

I use dried red Kashmiri chillies and leave the seeds in the chillies but feel free to remove the seeds if you like a less hot chutney.

The garlic chutney takes on the color of the vibrant Kashmiri chillies giving a beautiful color to brighten any dish.

Finished Garlic Dip — The completed dish!

40 Cloves of garlic and chillies — Lightly crush the garlic

frying garlic and chillies — Fry the garlic and chillies

Blending the ingredients — Blend the garlic, chillies and tamarind.

Once you have blended the garlic and chillies you have a nice red garlic dip but adding the fried mustard seeds with the curry leaves at the end just finishes the dip off perfectly and you will find that this combination brings out all of the flavors wonderfully.

I serve this 40 clove garlic chutney with dosas and idlis but it also is a great dip to serve with poppadoms. As this is a very spicy dip I would suggest serving it with maybe a yogurt raita to give a variation in flavors and spices. The raita would definitely work well with all the spices in my 40 clove garlic dip.

If you love this recipe why not give my other similar ones a go:

Keema Dosa Recipe
Fiery Hot Chilli Olive Oil
Achiote Paste Recipe

Recipe

Garlic Dip - Indian Garlic Chutney

Yield: 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

No Ratings

Ingredients

4 tablespoon Rapessed ( Canola Oil )
40 Garlic Cloves, lightky crushed
10 Dried Kashmiri Chillies
1 teaspoon Tamarind Concentrate
1 teaspoon Black Mustard Seeds
10 Fresh or Frozen Curry Leaves

Instructions

Heat the oil in a frying pan over medium heat
Add the garlic cloves and chillies and fry until the garlic is soft and lightly browned
Blend the garlic, chillies and tamarind concentrate with just enough water to form a thick paste. Stir in salt to taste.
Heat up the remaining oil in a frying pan over medium heat. Add the mustard seeds and fry until they begin to pop. Then add the curry leaves and fry gently for another 30 seconds.
Pour this oil over the garlic dip and it can be eaten hot or cold.

Corn Chips

August 5, 2020 By Dan

I could not possibly feature Mexican food on my site without a recipe for simple but delicious fried corn chips.

Yes, they aren't low calorie but served with a tasty tomato or avacado salsa at least they can provide some nutrition!

Fnished corn chips — The finished corn chips

Cutting the raw tortillas — Cut the raw tortillas into triangles.

Cooking the tortillas in the fat — Fry the raw tortillas in plenty of oil.

Fresh out the fryer — Place the fried tortillas on kitchen roll to remove excess fat.

The difference between these home made chips and the store bought chips in a bag is like comparing two different planets! I would always advise making our own corn tortilla chips if at all possible as once you taste them you will know it is definitely worth it.

I have a deep fat fryer but they can also be fried in a deep frying pan as that works just as well.

Serve the chips in a huge bowl surrounded by a few of your favorite salsas and you will find yourself never buying chips in a bag again!

They can also be made ahead of time as they will keep for a few hours and remain crisp until your guests arrive.

You can also store them in an air tight plastic bag for up to a week.

I recommend serving my home made corn chips with any or all of these salsas:

Tomatillo Salsa
Easy Salsa Recipe
Guacamole
Creamy Salsa

Recipe

Corn Chips

Yield: 6

Prep Time: 3 minutes

Cook Time: 3 minutes

Total Time: 6 minutes

No Ratings

Ingredients

15-20 Corn Tortillas
Rapesseed ( Canola ) Oil for frying
Salt crystals to sprinkle over the top

Instructions

Heat the oil to approximately 180 C ( 350 F )
While the oil is heating cut the round tortillas into triangles
Lower the tortilla triangles gently into the oil and cook for around 3 minutes
Serve in a large bowl surrounded by your favorite salsas

Massaman Curry Paste

August 5, 2020 By Dan

Making Thai Massaman curry paste is a good idea if you want the best Massaman curry. Sure you can purchase good pastes but nothing compares to homemade.

Like most authentic Thai curries pastes, making Massaman curry paste is best made the traditional way, by pounding the ingredients into a paste in a pestle and mortar.

This can be quite time consuming, up to an hour. If you want to cheat, you can still get fantastic results using a food processor.

How strong is this paste

I use the whole batch in a curry to serve four people. There are so many nice ingredients in the paste and not all of them are spicy.

If you use a commercial brand of Massaman curry paste, you won't get all those delicious ingredients in it.

Usually shop bought Massaman curry paste is quite salty and spicy. You will want to use a lot less of it in your curry and you won't get all those amazing flavours.

Garlic ready to pound in pestle and mortar — It is a good idea to pound each ingredient separately. Get one pounded to a paste and then add another.

Adding lemon grass to pestle and mortar — Get the tough lemongrass out of the way early.

Adding shallots to pestle and mortar — Shallots are quite easy to pound to a paste.

Adding galangal to paste — Galangal can be a bit more difficult. Really get in there and break it down.

Soaking chillies — I soak my dried chillies to make it easier to pound them.

Roasting whole spices for Massaman curry paste. — Roasting the whole spices for the Massaman curry paste.

Pounding chillies — Pound those chillies hard. You really want to break them up.

Adding ground spices — You can add the ground spices whenever they're ready.

Stirring in shrimp paste — To finish, add the shrimp paste.

If you like this recipe, you might like to try some of these too.

Thai red curry
Thai green curry
Thai pork belly stew
Gai Yang - Thai grilled chicken

Recipe

Massaman Curry Paste

Yield: 1 cup (250ml)

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

No Ratings

Ingredients

1 tablespoon of coriander seeds
1 ½ tablespoon of cumin seeds
5 whole cloves
1 tsb black peppercorns
1 whole nutmeg
The seeds from 6 green cardamom pods
1 - 5cm (2 inch) cinnamon stick
12 large dried red chillis deseeded and soaked in warm water for 30 minutes
2 - 3 small shallots finely sliced
1 long stick of lemongrass white part only
1 thumb-sized piece of galangal
8 cloves garlic - smashed
Zest of ½ lime
3 kaffir lime leaves
2 teaspoon shrimp paste

Instructions

Heat a pan over medium high heat and toast the whole spices until warm to the touch and fragrant but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder.
Transfer the ground spices to a plate and then add all the aromatic spices to the pestle and mortar. Pound the spice for 15 to 20 minutes until it is broken down into a paste.
Add the shrimp paste and ground spices and pound for another 5 minutes or so until you have a delicious, buttery curry paste.
The paste will keep in the fridge for about three week or longer in an air-tight container.

Authentic Beef Massaman Curry

August 5, 2020 By Dan

I love a good Thai beef Massaman curry. This recipe will get you authentic and delicious results.

Massaman curries are different to most other Thai curries. Thai food has many influences from Chinese to Indian.

Beef Massaman curry definitely has Indian and Persian influences. Whole spices like cumin, coriander, cinnamon and black peppercorns are added to the Massaman curry paste.

Although beef Massaman curry tastes very Thai, you will notice some of the other influences.

<H2>Getting this recipe right</h2>

It is essential that the potatoes and beef be cooked to perfection. No one likes beef that isn't tender or under-cooked potatoes.

This is why I suggest cooking these in water first until cooked through. By doing this you not only get deliciously tender meat and potatoes, the water becomes a mouthwatering stock that is added to the sauce.

<h2>Which Thai curry paste to use?</h2>

I hope you try my homemade Massaman curry paste. This is an authentic recipe prepared the traditional way, by pounding the ingredients into a buttery paste.

Although pounding the ingredient for up to an hour is the traditional way of doing it, you can cheat a bit and use a food processor.

Alternatively, purchase a good quality Massaman curry paste if you must. I use Mae Ploy

Thai green curry
Thai green curry paste
Thai red curry paste
Thai grilled chicken - gai yang
Khao soi - Thai chicken soup with noodles
Coconut curry chicken

Recipe

Authentic Beef Massaman Curry

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

4.4 Stars (8 Reviews)

Ingredients

700g (1 ¾ lbs.) stewing beef
500ml (2 cups) water plus more as required
2 potatoes - peeled and cut into bit sized pieces
2 tablespoon coconut oil
½ red onion - roughly diced
1 handful of roasted peanuts
1 batch homemade Massaman curry paste or shop bought paste to taste.
400ml (1 ½ cups) thick coconut milk
1 - 2 tablespoon palm sugar
3 tablespoon Thai fish sauce
1 teaspoon tamarind concentrate
Salt to taste

Instructions

Place the beef in a saucepan and pour the water over it. Bring to a simmer and cook for 1 ½ to 2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. We want the stock to be really flavourful from the beef.
When the meat is almost tender enough to eat, stir in the potatoes and cook until fork tender.
While the meat is cooking, you can start making the curry. In a wok or large frying pan, heat the coconut oil over medium high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes and then add the massaman curry paste. Stir well to combine in the oil.
Now add the coconut milk and the tamarind concentrate, followed by the beef, potatoes and about 250ml (1 cup) of the cooking stock. Simmer for about 10 minutes to thicken.
Season with salt to taste to serve.

I hope you enjoy this beef Massaman curry recipe. If you do try it, please leave a comment. I'd love to hear from you.

Fried Fish Tacos

August 4, 2020 By Dan

Fried fish tacos are just dream food! This recipe for perfect Mexican fish tacos is very quick and easy and goes amazingly well with my creamy fish salsa and/or a tomato or tomatillo salsa if you want to be healthier.

Fried fish tacos can be made with any chunky white fish. I love cod or haddock but fish like cat fish also works too so use whatever fish you can lay your hands on that isn't too expensive.

Finished Fried Fish Tacos — The finished result, delicious!

I enjoy my fried fish tacos served on corn tortillas but flour corn tortillas are a great alternative if these are what you have to hand. Here in the UK, you can purchase freshly made corn tortillas from The Cool Chilli Company.

They're authentic and delicious.

Make the recipe for fish tacos your own:

If you like really spicy fried fish tacos think about maybe adding chilli powder along with the cayenne powder to the batter.

Also you may want to grate some cheese on the top of the tacos along with spooning the salsas on top.

Fried fish tacos can be made any way you choose so feel free to add to the top of the tacos your favorite Mexican ingredients.

If you enjoy this recipe try these similar ones:

Creamy Salsa for Fish
Pork Carnitas Tacos

Beating the batter — Whisk the beer and flour.

Dipping the fish in oil — Dip the battered fish in the oil.

The crisping fish — Cook the battered fish in the oil.

Fried Fish Tacos — Serve with lettuce and salsas of your choice

Recipe

Fried Fish Tacos

Yield: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

No Ratings

Ingredients

700 g ( 1.5 pounds ) fresh white fish
For the batter:
300 ml ( 1 Cup ) Beer
125 g ( 1 Cup ) All Purpose Flour ( Plain Flour )
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 tablespoon Rapeseed ( Canola ) Oil
8-10 Corn Tortillas
Lettuce/Soured Cream/Cheese/Salsas or whatever you choose for the top of the tacos

Instructions

Whisk the ingredients for the batter together
Heat the oil to 180 C ( 350 F )
Cut the fish into large chunks
Dip each piece into the batter
Fry each piece in the oil for around 5 minutes
While the fish is frying heat the oil in a non stick frying pan and gently fry the tortillas for a minute on each side until lightly browned.
Serve the fish in the tortillas with the toppings of your choice

Rich, Rustic and delicious… Give this cassoulet a try soon!

About this recipe.

Why you'll love this recipe.

Ingredients

Step by step photographs of cassoulet

Equipment

Storage

Top Tip

FAQ

Related

Recipe

Ingredients

Instructions

Nutrition Information:

About this recipe:

Ingredients:

Step by Step Photographs

Variations:

Storage

Top Tip

FAQs

You might also like these Italian recipes.

Recipe

Ingredients

Instructions

Nutrition Information:

I think you're going to love this tomato salad with Thai dressing.

Make the recipe your own

Working ahead of time

If you love this recipe try some of my others:

Recipe

Ingredients

Instructions

About this Easy Laksa Soup recipe

Ingredients

Step by Step Photos

What Is Laksa?

Can you make laksa soup ahead of time?

Why You’ll Love This Easy Laksa Soup Recipe

Substitutions

Useful Equipment

Storage

Top Tip

Final Thoughts

FAQ

More Deliciously Spiced Recipes.

Recipe

Recipe

Ingredients

Instructions

Nutrition Information:

About this broccoli salad recipe.

What Makes This Broccoli Salad So Good?

Ingredients

Instructions

Why This Salad Works

Tips, Tricks & Twists

Serving Suggestions

Storage

Final Thoughts

Top Tip

FAQ

Related

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Instructions

Nutrition Information:

If you love this recipe why not give my other similar ones a go:

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I recommend serving my home made corn chips with any or all of these salsas:

Recipe

Ingredients

Instructions

How strong is this paste

If you like this recipe, you might like to try some of these too.

Recipe

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Instructions