Scrambled Eggs With Shrimp Recipe




Scrambled Eggs With Shrimp Recipe
Preparation:
1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion. Chinese seasonings enhance this basic recipe for scrambled eggs. If you wish, feel free to marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.


Jalapeno Corn Cakes



Jalapeno Corn Cakes

These cakes have a subtle sweetness to them. No syrup is required. Enjoy alone or topped with eggs for a well-rounded Breakfast.

Spinach & feta cannelloni

Ingredients
Spinach & feta cannelloni
  • 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
  • 1kg frozen spinach, defrosted
  • 200g pack low-fat feta cheese
  • generous grating nutmeg
  • large handful olives, pitted and chopped
  • 1 tbsp caper, rinsed
  • 400g can chopped tomatoes
  • 25g parmesan, grated

Method

  1. Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
  2. Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.

Rustic bread


Ingredients

Rustic bread
  • 250g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 1 tbsp olive oil, plus extra for drizzling
  • 200ml sparkling water
  • semolina, for sprinkling (optional)
  • finely chopped rosemary and Maldon salt, for sprinklng

Method

  1. Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
  2. Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
  3. Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

Tiramisu ice-cream cake

Lets go make the ice-cream cake.
 Ingredients
Tiramisu ice-cream cake
  • 2 x 250g tubs mascarpone
  • 115g caster sugar
  • 6 tbsp marsala
  • 50g dark chocolate, chopped
  • 142ml tub double cream, lightly whipped
  • 5 tbsp fresh ground coffee
  • 85g caster sugar
  • 3 tbsp brandy
  • 200g bag Italian sponge fingers, we used Savoiardi Boudoir biscuits

To serve

  • cocoa, for dusting
  • 142ml tub double cream, lightly whipped
  • chocolate shavings or curls

Method

  1. Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
  2. Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
  3. Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
  4. Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.


    Serve the nice ice-cream cake.

Italian cottage pie


Lets go make the cottage pie

 Ingredients

    cottage pie
  • 700g floury potatoes, sliced
  • 25g butter
  • 50g grated parmesan
  • 140g pancetta or streaky bacon, cut into strips
  • 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
  • ½ quantity beef with red wine & carrots (see 'Goes well with')

Method

  1. First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
  2. Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
  3. In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.

Pesto & tomato pasta with crispy crumbs


Lets go make the pesto & tomato pasta with crispy crumbs

 Ingredients

Pesto & tomato pasta with crispy crumbs
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped or crushed
  • 4 tbsp olive oil
  • 2 x 400g cans chopped tomatoes
  • 2 tsp sugar
  • 190g jar basil pesto
  • few capers or olives (optional)
  • 140g white bread - stale or fresh, whizzed into crumbs (or 140g/5oz breadcrumbs)
  • 50g pine nuts, roughly chopped
  • 4 tbsp grated parmesan, or vegetarian alternative (optional)
  • 25g butter
  • 350g/12oz-400g/14oz linguine, spaghetti, tagliatelle or whatever you have in the cupboard

Method

  1. Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
  2. While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
  3. Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.

Italian vegetable soup


Lets go make the Italian vegetable soup

 Ingredients

    vegetable soup
  • 2 each of onions and carrots, chopped
  • 4 sticks celery, chopped
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • 4 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 bay leaves
  • few sprigs thyme
  • 3 courgettes, chopped
  • 400g can butter beans, drained
  • 400g can chopped tomatoes
  • 1.2l vegetable stock
  • 100g parmesan or vegetarian equivalent, grated
  • 140g small pasta shapes
  • small bunch basil, shredded

Method

  1. Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
  2. Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Minestrone soup

Lets go make the Minestrone soup 

Ingredients

    Minestrone soup
  • 3 large carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 4 celery sticks, roughly chopped
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 large potatoes, cut into small dice
  • 2 tbsp tomato purée
  • 2l vegetable stock
  • 400g can chopped tomatoes
  • 400g can butter or cannellini beans
  • 140g spaghetti, snapped into short lengths
  • 1⁄2 head Savoy cabbage, shredded
  • crusty bread, to serve

Method

  1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
  2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
  3. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.

Pizza margherita



Lets go make the pizza margherita

Ingredients

Pizza margherita

For the base

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

  • 100ml pasta
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved parmesan
  • handful cherry tomatoes, halved

To finish

  • handful basil leaves (optional)

Method

  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Italian stuffed chicken




Lets go make the Italian stuffed chicken

 Ingredients

Italian stuffed chicken
  • 2 tbsp chopped olives or sundried tomatoes - whatever you've got
  • 1 garlic clove, crushed
  • ½ tsp dried mixed herbs
  • 200g tub full-fat soft cheese
  • 4 plump boneless, skinless chicken breasts
  • 4 ripe tomatoes, sliced
  • olive oil, for drizzling

Method

  1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
  2. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
  3. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Curried chickpeas



Lets go make the curried chickpeas

Ingredients

Curried chickpeas
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 red chillies, deseeded and chopped
  • 1 clove
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ tsp ground turmeric
  • 2 garlic cloves, finely chopped
  • 400g can chickpeas, rinsed and drained
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 small tomatoes, chopped
  • 1 tbsp chopped coriander

Method

  1. Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  2. Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  3. Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Spice chicken balti


Spice chicken balti

Lets go make the Spice chicken balti

 Ingredients

  • 1 tbsp sunflower oil
  • 2 large onions, thickly sliced
  • 4 skinless chicken breasts
  • 4 tbsp balti curry paste
  • 200g quinoa
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 50g roasted salted cashews
  • small bunch coriander, leaves chopped

Method

  1. Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
  2. Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

Creamy masala chicken


Lets go make the Creamy masala chicken

 Ingredients

Creamy masala chicken
  • 4 boneless, skinless chicken breasts, cubed
  • 3cm piece fresh root ginger, peeled and chopped
  • 2 garlic clove, chopped
  • 1 tsp mild chilli powder
  • 2 tbsp fresh coriander, chopped
  • juice of 1 lime
  • 2 tbsp vegetable oil
  • 1 onion
  • 1 red chilli
  • 1 tsp ground turmeric
  • 284ml carton double cream
  • juice of ½ lemon
  • basmati rice and naan bread, to serve

Method

  1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
  2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
  3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
  4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Sambar


Lets go make the Sambar

Ingredients

Sambar
  • 250g red or yellow lentils
  • ½ tsp turmeric
  • 1 tbsp tamarind paste
  • 2 tbsp vegetable oil
  • 2 small shallots, finely chopped
  • ½ tsp ground asafoetida
  • ½ tsp ground fenugreek
  • ½ tsp black mustard seeds
  • 10 curry leaves
  • 7 small dried red chillies
  • 140g green beans, trimmed and cut in half

Method

  1. Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
  2. Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
  3. Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
  4. Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.

New potato & tamarind salad


Lets go make the Potato & tamarind salad

Ingredients

    New potato & tamarind salad
  • 1½ tbsp tamarind pulp or paste
  • 50g golden muscovado sugar
  • 1 tbsp ground cumin
  • thumb-sized piece ginger, chopped
  • 1.2kg new potatoes
  • 3 tbsp natural low-fat yogurt
  • 4 tbsp chopped coriander

Method

  1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.
  2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

Family meals: Mild chicken curry

Lets go make the Mild chicken curry

Ingredients

    Family meals: Mild chicken curry
  • 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
  • 1 large onion, finely chopped
  • 2 fat garlic cloves, crushed
  • 1cm fresh ginger, grated or finely chopped
  • 1 tsp ground coriander
  • 1 tsp yellow mustard seed
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
  • 1 chicken stock cube
  • 1 cinnamon stick
  • 250g Greek yogurt, at room temperature
  • 2 tbsp sultanas
  • handful chopped coriander, to serve (optional)

Method

  1. Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
  2. Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
  3. Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

Creamy beetroot curry


Lets go make the Creamy beetroot curry

Ingredients

    Creamy beetroot curry
  • 1 tbsp vegetable oil
  • 2 onions, very finely chopped
  • 2 tsp yellow mustard seeds
  • 3 tbsp madras curry paste
  • 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
  • 1 green chilli, halved lengthways
  • 400g can chopped tomatoes
  • 3 tbsp ground almonds
  • 4 tbsp low-fat natural yogurt, plus extra to serve
  • basmati rice, to serve (optional)

Method

  1. Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
  2. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
  3. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Thai squash soup


Lets go make the Thai squash soup

Ingredients

Thai squash soup
  • 1 onion, chopped
  • 1 lemongrass stalk, bashed and shredded
  • 1-2 red chillies, roughly chopped
  • 1kg butternut squash, peeled and diced
  • juice 1 lime
  • 125ml coconut milk
  • small bunch coriander, leaves picked

Method

  1. Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened – add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
  2. Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

Thai beef curry


Lets go make the Thai beef curry

Ingredients

    Thai beef curry
  • 2-3 tbsp groundnut oil
  • 2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunks
  • large bunch coriander
  • 2 lemongrass stalks, 1 bashed, 1 roughly chopped
  • 3 garlic cloves, chopped
  • 1-2 green chillies, roughly chopped, deseeded if you like
  • 2cm-piece galangal or ginger, peeled and chopped
  • 50ml rice wine vinegar
  • 50ml fish sauce
  • 2 tbsp palm or light brown sugar
  • 400g can coconut milk
  • 2 star anise
  • 6 kaffir lime leaves
  • juice 2 limes, plus wedges to serve

Method

  1. Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
  2. Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
  3. If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.

Thai pumpkin soup

Lets go make the Thai pumpkin soup

Ingredients

    Thai pumpkin soup
  • 1½ kg pumpkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning
  • 1 red chilli, sliced, to serve (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Phat Thai

Lets go make the Phat Thai

Ingredients

    Phat Thai
  • 400g thick, dried, flat rice noodles (banh pho), we used Thai Taste rice noodles from Waitrose
  • 4 large garlic cloves, finely chopped
  • 1 small bunch coriander, stems or roots finely chopped, leaves reserved
  • 50ml vegetable oil
  • 200g raw prawns, peeled
  • 85g pickled turnips, chopped (optional)
  • 1 tbsp sugar
  • 3 eggs, beaten
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 300g beansprouts
  • juice 1 lime
  • 1 bunch spring onions, sliced on the diagonal
  • 100g roasted peanuts, crushed
  • 3 red chillies, deseeded and finely chopped

Method

  1. Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.
  2. Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.
  3. Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.

Thai beef stir-fry


Lets go make the Thai beef stir-fry

Thai beef stir-fry

Ingredients

  • 2 tbsp vegetable oil
  • 400g beef strips, or steak cut into thin strips
  • 1 red chilli, deseeded and finely sliced
  • 2 tbsp oyster sauce
  • handful basil leaves

Method

Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Thai green chicken curry


Lets go make the green chicken curry

Ingredients

For the green curry paste

    Thai green chicken curry
  • 1 stalk lemongrass, thinly sliced
  • 1 tbsp lime juice
  • 1 tsp whole peppercorn
  • 1 tsp coriander seed
  • ½ tsp cumin seed
  • 6 green bird's-eye chillies, trimmed and halved
  • 4 garlic cloves, peeled
  • 5 shallots (use Thai if possible)
  • 3cm piece galangal or ginger, peeled and sliced
  • 1 rounded tsp shredded kaffir lime peel (if you can get it)
  • 2 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 level tsp shrimp paste
  • 2 tbsp vegetable or sunflower oil

For the curry

  • 2 x 400g cans coconut milk
  • 2 heaped tbsp green curry paste
  • 500g skinless, boneless chicken breasts, cut into thin strips
  • 100ml chicken stock, plus extra if necessary
  • 1-2 tbsp fish sauce
  • 2 tsp palm sugar (or light muscovado)
  • 4 kaffir lime leaves
  • 50g fine green beans, halved
  • 100g baby aubergines, diced (or Thai pea aubergines)
  • handful Thai basil, shredded

Garnish

  • coriander leaves
  • 1 red chilli, thinly sliced
  • 1 spring onion, shredded and left to curl in ice cold water
  • lime wedges

To serve

  • Thai fragrant rice

Method

  1. To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
  2. Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
  3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
  4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
  5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

Pad Thai

Lets go make the Pad Thai

Ingredients

    Pad Thai
  • 125g (half a 250g pack) rice noodles
  • 3 tbsp lime juice about 2 limes
  • ½ tsp cayenne pepper
  • 2 tsp light muscovado sugar
  • 2 tbsp fish sauce (nam pla)
  • 2 tbsp vegetable oil
  • 200g cooked and peeled tiger prawns, tails left on
  • 4 spring onions, sliced
  • 140g beansprouts
  • 25g salted peanuts, finely chopped
  • a small handful of coriander leaves

To serve

  • 1 or 2 lime, cut into wedges
  • sweet chilli sauce

 

Method

  1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.
  2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.
  3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.
  4. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.