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!

I always order a red duck curry at a Thai restaurant. It is the determining factor for me, as I’ve been known to judge my local Thai restaurants just on this dish alone.  

So you can imagine my delight when I recreated my perfect red duck curry at home? 
I left out the commonly added lychees and pineapple and added loads of veges, so it wasn’t soupy but there was still enough sauce to cover. 
Better still by using a good quality store bought curry paste it only took 15 minutes to whip up.
Serves 4














You'll Need

1/2 bbq duck from a chinese restaurant chopped (ask them to do this for you)*
2 tbs red curry paste (I used Mae Ploy)
1/4 cup rice bran oil
4 Kaffir lime leaves, bruised
2 cups coconut milk
2 tbs palm sugar or soft brown sugar
1-2 tbs fish sauce
2 carrots, julienned with a mandolin
100g snow peas
100g green beans, cut into short lengths
1 bunch gai lan/ bok choy or water spinach
1 small packet fresh baby corn, cut in half
Thai basil
Lime wedges
Jasmine rice to serve

Method

Remove the duck from the bones and set aside.

In a heavy based saucepan, heat the rice bran oil and fry off the curry paste until fragrant. Add the lime leaves and the coconut milk and bring to the boil.

Add the fish sauce and the palm sugar. Taste and add more of whatever you think it needs (salt/fish sauce and sugar/sweet). Every time I’ve made this, I’ve had to adjust according to taste.

Add the carrots, baby corn and duck and simmer for 5 minutes. Lastly, add the beans, snow peas and gai lan. When the veges are bright green and lightly cooked you’re done.

Serve with Thai basil, lime wedges and jasmine rice.

*If you don’t access to bbq duck, kingfish or beef also work really well

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