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Ingredients
4 chicken breast fillets 1 tins coconut milk 1-2 limes (zest and juice) 4 small red chillies 2 teaspoons ground coriander 2 teaspoons paprika 2 tablespoons Thai fish sauce 2 tablespoons tomato puree 1 teaspoons sugar 1-2 teaspoon fresh ginger, pealed and grated 3 shoots lemon grass, halved long ways 2 tablespoons olive oil 1 tablespoons sesame oil handful fresh coriander, roughly chopped Freshly ground Pepper This is my own recipe in which I try to capture the aromas of Thailand. Basically I've thrown together the flavours I love and come up with this. The paprika is an added extra which I use to give the chicken a red colour coating (and I had tons in the cupboard). There is no thickening of the sauce and for obvious reasons really needs to be served in bowls as Thai food frequently is. Often I add rice noodles right at the end of cooking to give a complete meal in one however this means that the sauce of any leftovers is absorbed into the noodles and it becomes a jelly like mass which is not ideal. I use all the coriander leaf including the stalks, just removing the discoloured ends and the lemongrass is cut to allow the flavour out but the big pieces can be removed before serving. Before time dice the chicken breasts and marinate in the ground coriander, paprika, grated ginger, lemon grass and the juice of the limes and sesame seed oil. After an hour or two remove the chicken and fry in the olive oil, then add the zest of the limes and the chillies, which need headed and sliced open, continuing to fry for another minute. Then add the tomato puree and sugar and heat, then the coconut milk, fish sauce, the remainder of the marinade and the stalks of the coriander leaf, finely chopped. Simmer until the chicken is cooked through and then add the roughly chopped coriander leaf.
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Ingredients
4 chicken breast fillets 1 Lemon (zest and juice) 2 Limes (zest and juice) 1 Medium chilli chopped 100ml extra virgin olive oil ¼ teaspoon of cayenne pepper 100ml Greek yoghurt Hand full of fresh coriander, roughly chopped Freshly ground Salt and Pepper For the marinade grate the rind of the lemon and limes into a bowl and add the juice, the coriander, the chilli, the olive oil, a good grinding of pepper and a pinch of salt. Mix this thoroughly then add the chicken breasts ensuring they are completely covered with the marinade. Place in the fridge for 24 hours. Grill (or barbecue) the chicken breasts for approximately 5 minutes each side, ensure the chicken is cooked right through. To serve top the cooked breasts with some Greek yoghurt mixed with the cayenne pepper and present with a sprig of coriander. Served with rice cooked in chicken stock and salted courgettes and red onion fried in olive oil.
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Ingredients
2 large fillets of fresh fish (salmon used) 3 large sprigs of coriander 2 shoots of lemon grass 3 cloves garlic 2-3 jalapeno chillies 2 tbsp. Thai fish sauce 2 tbsp. tomato puree 1 tsp. brown sugar 1 tsp. sesame oil 1 tsp. olive oil 1 rind of a lime 2 juice of a lime Freshly ground pepper Prepare the marinade by chopping the garlic, chillies, lemon grass and the coriander and adding to all the other ingredients (apart from the fish) in a blender. Partially blend the marinade to get all the flavours well mixed. Alternately grind the marinade together with a pestle and mortar. Place the fish in the marinade and rub well. Marinate for 4 to 24 hours. Use a very hot grill and grill for 1-2 minutes each side so that the fish is just sealed but rare. Serve with aromatic spiced basmarti rice and a light crisp salad Note: Soak the rice for 2 hours in water with spices before steaming.
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Ingredients
12-16 pieces of chicken (legs / thighs) 6 ripe tomatoes 1-2 onions 6 hot chillies 6 large cloves of garlic 2 tbsp. of tomato puree 2 tbsp. of Worchester sauce 3 tbsp. of olive oil 2 tsp. of sugar ¼ tsp. of salt Plenty of freshly ground pepper This idea stems from my love of tomatoes, garlic and chillies and originated in the house of fish with Dave's input. It is a very simple dish and seems to be extremely popular and one of the great things about it does not suffer from overcooking, accommodating those unexpected delays . I have found that by removing the chillies it becomes a favorite with kids, having a sweet taste. Place the chicken pieces in an oven tray (not too large), coarsely chop the onions and place on the top. Sprinkle a small amount of olive oil over the tray of chicken and onion and place in a hot oven for 45 minutes or until dark brown on top. Finely chop the chillies and the garlic and mix with the tomato puree, the Worchester sauce, the sugar, the remainder of the olive oil and the salt and pepper. Chop the tomatoes into 8 pieces each and add to the mixture. Remove the chicken from the oven and drain off any excess juices. Add the mixture to the top of the chicken rubbing into the skin where possible. Place back into the oven for another 45 minutes or until the chicken in beginning to blacken. Serve with rice. Alternatively for a non-spicy dish omit the chillies and add some mixed sweet peppers (chopped) with the onions. Serve with creamed potatoes and fresh baby spinach.
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Ingredients
6 strips of pork belly 50 ml clear honey 50g sesame seeds 1 juice of lime 2 tbsp oil for frying [or more] Freshly ground salt and pepper Cut the pork belly into 1 inch cubes. Heat the oil in a wok until very hot then add the pork belly. Fry until browned on all sides and the fat is beginning to turn golden. Add the sesame seeds and fry for a few seconds then add the lime juice and honey, a pinch of salt and plenty of pepper. Coat and serve. The idea here is to get the wok hot and to really get the pork fat a crispy golden brown, unless you are a fat git and on a diet (in which case you should not be eating fried pork belly, try some celery with yoghurt) use a generous amount of oil (vegetable oil is best for frying at hot temperatures) and allow the pork to brown on each side before moving/tossing it over. You can drain off the excess fat before adding the rest of the ingredients. Serve with boiled rice with fresh herbs and grilled mixed peppers.
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(pasta with tomatoes and bacon to you and me!) A classic dish and one of my favourites. It originated from the town of Amatrice in the Sabine hills, hence the name, and has been adopted now all over the country. A kind of smoked bacon called guanciale was used traditionally but I find good quality streaky bacon is almost as good. Also garlic may not have always been used but I find it compliments the flavour.* Ingredients
450g firm ripe tomatoes (de-seeded and chopped) 225g guanciale or streaky bacon 1 medium onion (finely chopped) 2 large cloves of garlic (finely chopped) 3 small red chillies (finely chopped) 450g bucatini of alternative durum pasta 75g freshly grated parmesan/pecorino cheese 2 tbsp. olive oil Plenty freshly ground salt and pepper Fry the bacon/guanciane in olive oil until crisp and browning at edges. Remove from pan then add the onion. Fry the onion until soft than add chillies the garlic and tomatoes (chopped into small pieces). Cook only until tomatoes begin to soften. Add freshly cooked pasta, toss through the sauce and serve immediately with parmesan. Note: Pecorino is a sheep’s cheese that was used instead of parmesan. Peppers (red) may have originally been used instead of tomatoes.Bucatini is a hollow spaghetti like pasta I wrote this in the days when I used to pretend to know what I was talking about! |
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