Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Family Favourites and Spices in action Part Two

Last week I gave you recipes for mixes and spices that I always make but thinking about it, I wasn’t really very fair, as I didn’t give you my recipes that I made with the mixes did I?

This week I will be using my spices /mixes and giving you the recipes that again are ones we know and love here at home… Of course if you have recipes which you make using the mixes I shared then please share with us…Sally and I would love to know what you cook…

Green Sauce… A wonderful dressing for fish or chicken… made with tahini


• 3 tbsp white miso
• 3 tbsp fresh lemon juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 4 tsp Tahini
• 1 tbsp apple cider vinegar
• 1 tbsp honey, preferably raw
• 2 cups cilantro leaves with tender stems
• ⅓ cup sliced chives
• 1½ tsp grated peeled ginger
• 1 tsp ground coriander
• Coarse salt, freshly ground pepper

I love these sauces because they are quick and easy to make once the ingredients are measured out. Liquids first, and a quick whizz until the miso is dissolved and the sauce smooth, then add the herbs another quick whizz and you are done …It will keep in the fridge for at least 3 days so you can make it in advance.

Next is the chicken or pork Masala curry we make using my Chettinad spice mix.


• 500 gm Chicken thighs or legs cut into two or pork hip cubed
• 2 tbsp ghee or Oil.
• 1 large Onion., chopped
• 2 Large tomatoes pureed.
• 1-2 sprigs Curry Leaves.
• 1 Bay Leaf( Optional)


• 1/8th tsp Turmeric.
• 1-2 tsp Chilli Powder.
• 2 tbsp Natural Yoghurt.

For paste:

• 4 /6 garlic cloves
• 2/3 in piece fresh ginger chopped finely.
• Salt as required.

Let’s Cook

Marinade the chicken in the yoghurt, turmeric and chilli powder for about 20 minutes.
Blitz the ginger and garlic together I have a small blender for this purpose

Add ghee/oil to pan and add the ginger and garlic paste with some cumin seeds and cook for a few minutes add the onions and Masala powder and let this mixture sweat until the onions are golden this adds more flavour.

Then add the chicken, curry leaves and tomatoes stir well to combine.

Add little water, bring to slow boil and reduce heat to simmer until chicken cooked.

N.B. If this is the first time you have used the masala mix then start with 1 spoonful you can always add more.

If I am making more, then I increase either the tomatoes or the yoghurt as we prefer ours with more tomatoes. If you prefer a creamier one, increase the yoghurt…personal choice and practice makes perfect. Ours are definitely much better than when we first started making them I believe that with Indian the same as Thai food the ingredients are just a guide.


Lemon grass Chicken Skewers.


• 1 kg minced chicken
• 4 – 5 garlic cloves , grated ( adjust to taste )
• 4 tsp white pepper powder
• 2 1/2 tsp salt ( to taste )
• 1/2 egg yolks
• 5 tbsp pounded lemongrass , white part only
• 10 pieces of coriander roots , pounded
• 2 tbsp coriander leaves , finely chopped
• 1 carrot , regular size , grated
• 10 stalks of lemongrass (maybe more), cut the green bit into 10 cm long pieces to make skewers.

Let’s Cook!

Mix all the ingredients above together, you may not need all the egg yolk ( I would separate 1 ) to start with and just add it bit by bit If the mixture is too sticky you may add a little bit of bread crumb.

Take one dessert spoon of the mixture and shape it on the lemongrass stalk.

Arrange the chicken skewers on a baking tray lined with aluminium foil

Bake it in preheated oven at 180 degree C, for 20 – 30 minutes. The baking time may vary.

My oven tends to be very hot and it takes only 20 minutes , then I switched the oven off , left the chicken there for while to get the slight brown colour .

Serve with the Thai Peanut sauce or the Rujak sauce if you want something a little spicer.

We love these and the lemon grass imparts a lovely flavour but a dish I make more so when I have guests.

For quickness I just cut a couple of chicken breasts in slices and put a few pieces on a wooden skewer brush with the peanut sauce and cook either on the BBQ or on the griddle turning often so as not to burn them.

Then serve them with additional peanut sauce and a salad maybe some cucumber relish.

Now for some versatile Fajitas

Fajitas were very popular when had our bar/restaurant in Phuket…Quick to make and served sizzling on a cast iron skillet they went down a treat…

Fajitas are a versatile meal and you can you thin slices of beef/ pork instead of chicken and add some baby corns sliced if you have them…


• 1 pound boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• ½ medium yellow pepper ( optional)
• 4 spring onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
• Lime Juice
• Oil to cook

Let’s Cook!

In a large zip loc bag, combine 1 tbsp oil, lime juice and 1-2 tbsp of fajita spice add the chicken. Seal and turn to coat; refrigerate for 1-3 hours.

In a large skillet, saute peppers and onions in a little oil until crisp-tender. Remove and keep warm.

In the same skillet, cook chicken not the marinade over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the centre of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream or take to the table and let everyone make their own.

N.B. As with any spice mix the first time you use it start small you can always add more when cooking your chicken.


That is all for this week I hope you enjoy the recipes and careful with the spice …start small …Have fun xxx

©CarolTaylor 2018

The other posts in the Food and Cookery Column can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


More amazing food from Carol’s kitchen -That is lunch sorted for the rest of the week…. note to self….. do not read Carol’s posts when hungry!

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally