About My Clay Table
Born from a love of food and ceramics, My Clay Table is a celebration of the present moment. Each piece is a reminder to slow down and savour life’s little rituals.
Speckled Tumblers - Limited Edition
Speckled Tumblers - Limited Edition
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Recipes
At the Table is where the story of My Clay Table comes full circle.
My Clay Table ceramics are made to be used, to hold food, to share drinks, to gather people together. Because what is the point of a beautiful bowl if it never gets filled?
Pork and Cabbage Dumplings
Delicate, flavourful, and full of savoury goodness, these pork and cabbage dumplings are a true comfort food classic. Whether steamed, boiled, or pan-fried, they’re perfect for sharing and sure to impress. Makes 28 INGREDIENTS: 400g pork mince 70g wombok, tough stalks removed and finely chopped 1 garlic clove, crushed 2.5 cm fresh ginger, grated 1 egg yolk 2 carrots, peeled and thinly sliced 300g dumpling pastry To serve Chilli Oil Soy sauce INSTRUCTIONS: In a large bowl, combine the pork mince with the wombok, garlic, ginger and egg yolk. Prepare the steamers with thinly sliced carrots across the bottom to prevent the dumplings from sticking. Set aside. Lay out the dumpling wrappers on a breadboard or clean, dry bench and make sure you have a small dish with a little water handy. Add a teaspoon of filling to each wrapper. Wet your finger and moisten around the edge of the wrapper. Fold the wrapper by pinching the sides together then press in the edges to make a T shape, then fold one edge down, sealing with a little water. (For in depth dumpling wrapper guidance, check out the video here) Once the dumplings are all sealed, place them on top of the carrots in the steamer, leaving a little space between them so they don’t stick together. Using a wok or a saucepan, bring 1 inch of water to the boil. Place the bamboo steamer over the water, being mindful that the water doesn’t touch the bottom of the steamer, and make sure that it has water at the edge so the bamboo doesn’t scorch. Steam the dumplings for 10 minutes. Repeat until all the dumplings are cooked. Serve hot with chilli oil and soy sauce. NOTE: You can also boil or pan-fry dumplings depending on your taste preference. Take a look at the links below for more guidance on both of these cooking methods.
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Ricotta, Lemon & Greens Pasta
This dish is bursting with fresh flavours from the lemon and greens, complemented by the creamy ricotta sauce. It's a relatively quick and straightforward dish to prepare, perfect for a weeknight meal or whenever you're short on time but still want something delicious and nutritious. Serves: 3-4 INGREDIENTS: 250g pasta of your choice 1 large zucchini, grated Handful of spinach, chopped 250g ricotta cheese 1 lemon, zest and juice ½ cup pasta water Cracked black pepper, to taste Chilli oil, to drizzle (optional) INSTRUCTIONS: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining the pasta, reserve about ½ cup of pasta water. Set aside. While the pasta is cooking, grate the zucchini and chop the spinach. In a small mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and creamy. Season with cracked black pepper to taste. Once the pasta is cooked and drained, return it to the pot. Add the grated zucchini and chopped spinach to the pot with the hot pasta. Pour in the prepared ricotta sauce and reserved pasta water. Gently toss until well combined. Divide between serving plates. Drizzle with chilli oil for an extra kick of flavor, if desired. This dish is not only quick and easy to prepare but also bursting with fresh flavors from the lemon and greens, complemented by the creamy ricotta sauce. It's perfect for a satisfying weeknight meal or a light lunch option.
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Kale, Orange and Avocado Salad
When rubbed with dressing, kale takes on its brightest hue and absorbs the tangy mustard dressing. If you can’t get your hands on some kale, swap it out with silverbeet or spinach. Pinenuts can be swapped for roast peanuts or cashews. Serve this salad with grilled fish or top with chickpeas for a complete meal. Makes 4 Time: 20 minutes INGREDIENTS: 150 g curly kale, stalks removed and finely chopped 1 orange, skin removed and in wedges ½ a large avocado, sliced ¼ c pinenuts, toasted Dressing 1 small lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon dijon mustard 1 teaspoon honey INSTRUCTIONS: Add the kale into a large bowl and then combine the dressing ingredients in a jar with a lid and shake well Pour the dressing over the kale and using your hands rub the dressing into the kale, which will then turn a bright green. Lay the kale out over a serving dish and layer on the orange and avocado. Top with toasted pinenuts to serve
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Raspberry Chia Jam
Sweet, tangy, and naturally thickened with chia seeds, this easy homemade jam is a healthier twist on a classic. Perfect for spreading on toast, spooning over yoghurt, or swirling into oats. INGREDIENTS: 2 cups raspberries, frozen 2 tbsp water 1 tbsp maple syrup 1 tsp vanilla extract 3 tbsp chia seeds INSTRUCTIONS: Place the frozen raspberries along with water, maple syrup and vanilla into a small pot Cook over a low heat for 5-10 minutes until the berries have melted and broken down Add the chia seeds and stir well then cook for a further 10 minutes. Remove from the heat and allow to cool completely. The jam will thicken nicely as it cools. Store in an airtight container or in a sterilized jar in the fridge. This jam will last for up to one week.
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Rice Porridge
This recipe is the ultimate to help reduce food waste. After planting rice on a farm in Laos and seeing the process of harvesting and polishing the rice, I swore to never waste a grain of rice again. I am definitely not perfect and there are times the last spoons of rice go to waste. But I love making rice porridge the next morning for breakfast with any rice leftover. It’s even better made with coconut milk as it is so creamy and delicious. RICE PORRIDGE ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Another excellent way to use up leftover rice from last night’s meal.⠀⠀⠀⠀⠀⠀⠀⠀⠀ INSTRUCTIONS:⠀⠀⠀⠀⠀⠀⠀⠀⠀ Take your leftover rice and place it in a saucepan.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cover the rice with milk of your choice.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook over a medium heat, stirring occasionally.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Once the rice and milk have thickened, transfer into a bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Top with fruit, a dash of milk, maybe some honey and some chopped nuts or seeds for texture! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ How else do you like to use up leftover rice?
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Crispy Chorizo and Beans
Sautéed chorizo infuses the dish with a smoky, slightly spicy flavour, while tender green beans provide a satisfying crunch. Quick and easy to prepare, it's a deliciously simple dish that packs a punch of taste and texture Serves 4-6 INGREDIENTS: 1 tbsp olive oil 1 garlic clove, crushed 250g chorizo, sliced on an angle 280g beans, top and tailed, cut into 5cm pieces INSTRUCTIONS: Heat the olive oil in a fry pan over a medium heat, then add the garlic stirring until fragrant Turn the heat to medium-high and add the chorizo, tossing and stirring until all sides of the chorizo pieces are crispy Add the beans and cook until just tender Serve immediately NOTES: Serve with some rice and vegetables, or add to some cooked pasta with a tomato based pasta sauce.
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