1L of good quality chicken stock (I have home-made here)
200gr Shitaki mushrooms.(not in a photo)
A handfull of spinach.(not in a photo)
2-3 Kaffir lime leaves
1 red chilli (de-seeded and chopped)
2 garlic cloves (grated)
3 shallots (finely chopped)
2 lemongrass sticks
a thumb size piece of galangal (or ginger )
3 limes (zest of 1 lime is need in the recipe)
3 tbs fish sauce
1 tps of sugar
1 can (400ml) of coconut milk (light)
Seafood: 1 big cod filet and 6 large Indonesian prawns(can be substituted with large prawns)
Add chicken stock to the pot and keep it on medium heat. Add Kaffir lime leaves, 1 chopped chilli, grate 2 garlic cloves. Add the shallots with lemongrass sticks (Make sure to pound lemongrass with a back of the knife to release its juices). Grate galangal root. Pour 2 cans of coconut milk. Add zest of 1 lime to the pot. Add shitaki mushrooms. Leave it to simmer on a low heat for 10-15 min.
Now for the most important part. The balance of flavours: sweet, sour, salty & hot. Add 1 tbs of sugar into the pot, 2 tbs of fish sauce and squeeze juice of 2 limes. Mix all together. If needed add juice of 1 lime. Leave it to simmer on a low heat for 10-15 min
In the meantime prepare the seafood: cut fish into bite size pieces. Clean the prawns (peel and devein if necessary).
Add the seafood and mushrooms at the very end of cooking and simmer on low heat for 3-5 min until seafood is fully cooked and prawns are nice pink colour and fish is just about to flake.
Garnish with a little bit of parsley and it goes very well with nice toasted ciabatta bread.
Heat the pan with the olive oil. Season chicken thighs with salt and pepper to taste. Cook them on medium heat for 2-3 min on each side or until almost cooked and move them to the baking dish and place evenly.
Pre-heat the oven to 180C. Peel potatoes & onions and grate them with a fine grater or use food processor with the grater attached to it (or you can use juicer to separate potato juice from the potato itself. Mix them together afterwards. This way you can avoid long and tiring grating procedure). Add some salt & pepper to the potato mixture then some lemon juice which will stop your potato mixture to become brown . Heat a small pot with milk until its almost boiling and add to the potatoes. It helps to keep the potato pie soft when cooked. Mix well and transfer mixture into the baking dish with the chicken. Just pour over the chicken and put the dish into the oven for 1 hour. After 1 hour in the oven start checking if mixture is fully cooked. Take the toothpick and if toothpick comes out clean that means it’s done and the crust has to be dark brown colour.Remove from the oven and let it sit for about 10 min. Then slice into portions.
While potatoes are cooking and almost done , prepare the sauce to go with it. Chop some pancetta or bacon slices in cubes. The same has to be done with the onion. Add pancetta to the pan on medium heat and let all the fat to come out, add onions and cook it on low to medium heat for about 10 min or until onions are transparent and pancetta is crispy. Take the pan off the stove and add creme fraiche and chopped parsley.
Add a portion of “Kugelis” to the plate and pour over the sauce.