Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This summery dish makes a great starter as it really gets the palette firing. The balance of flavours are quite amazing with the pork salty and sweet and the acidity of the pineapple bringing it all together.

You'll Need

1⁄2 cup peanut oil
3 pink shallots, finely sliced
300g coarsely ground minced pork
white pepper to season
4 coriander roots, chopped
4 garlic cloves, peeled
1 inch piece of ginger, sliced
1 small bullet chili
pinch of salt
1⁄2 cup coconut sugar
1⁄4 cup good quality fish sauce
2 tbs deep fried shallots
1⁄2 cup crushed peanuts
1⁄2 pineapple, skinned, quartered and thinly sliced fresh mint, small leaves picked
 kaffir lime leaf, finely shredded


First heat the peanut oil on a medium heat and fry off the shallots for 5 minutes or until deeply golden. Drain the shallots on paper towel and set aside. Reserve the peanut oil.

Pour 1 tbs of the peanut oil into a wok and reheat until hot. Add the minced pork and saute until cooked (about 4-5 minutes). Season to taste with white pepper and drain the pork on paper towel and allow to cool.

In a mortar and pestle, pound the coriander roots, garlic, ginger and chilli together with a small pinch of salt, until a fine paste. Add the paste to the wok on a medium heat with another tablespoon of the reserved peanut oil until fragrant. Add the coconut sugar and the fish sauce and simmer gently. When the sauce is starting to caramelise and thicken, add the cooked pork and stir to combine. Lastly, add the shallots and peanuts and stir through.

Spoon the pork mixture onto the sliced pineapple and top with extra shallots, mint and shredded kaffir lime leaf.



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