Ingredients
4 skinless chicken breasts
5 tbsp soy sauce
2 tbsp rice wine/dry sherry
1 tsp chilli sauce
1 tbsp sesame oil
1 tsp cornflour
325g/11oz egg noodles
2 sticks celery
175g/6oz mushrooms
2 carrots
100g/4oz mange tout
spring onions
75g/3oz ham
4 tbsp vegetable oil
75g/3oz peeled prawns
Thinly slice chicken. Mix the soy sauce, rice wine, chilli sauce, sesame oil and cornflour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
Meanwhile, trim and diagonally slice the celery. Clean and slice the mushrooms. Peel the carrots and cut into thin matchsticks, halve the mange tout, trim and chop the spring onions and dice the ham.
Heat half the oil in a wok. Stir-fry the celery and mushrooms for 1 minute. Stir-fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.
Heat the remaining oil in the wok. Add the chicken and marinade and stir-fry for 5 minutes. Stir in noodles, prawns, ham and cooked vegetables. Stir-fry for 2 minutes or until hot. Serve.
Wednesday, March 9, 2011
Tuesday, March 8, 2011
Vietnamese Pork with Lemon Grass
Serves Four
450g/1lb boneless pork loin, cut into slices about 21/2 cm/1 inch wide, 3 mm/1/8 inch thick and 5cm/2 inches long
1 tbsp Chinese light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, bottom knot removed, then sliced finely for about 15 cm/6 inches and these slices then chopped finely
3 tbsp peeled and very finely chopped shallots or onions
2-3 fresh, hot green chillies, such as bird's eye, finely chopped
freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
1/2 tsp hot curry powder
FOR THE STIR-FRYING
3 tbsp corn, peanut or olive oil
90g/3 oz shallots or onions, peeled and thinly sliced
5 tbsp coriander leaves
Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour, and up to 2 hours if desired.
Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the shallots or onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves.
450g/1lb boneless pork loin, cut into slices about 21/2 cm/1 inch wide, 3 mm/1/8 inch thick and 5cm/2 inches long
1 tbsp Chinese light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, bottom knot removed, then sliced finely for about 15 cm/6 inches and these slices then chopped finely
3 tbsp peeled and very finely chopped shallots or onions
2-3 fresh, hot green chillies, such as bird's eye, finely chopped
freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
1/2 tsp hot curry powder
FOR THE STIR-FRYING
3 tbsp corn, peanut or olive oil
90g/3 oz shallots or onions, peeled and thinly sliced
5 tbsp coriander leaves
Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour, and up to 2 hours if desired.
Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the shallots or onions. Stir and fry until the onions are slightly browned, about 2 minutes. Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through. Garnish with the coriander leaves.
Monday, March 7, 2011
Caribbean Peanut Chicken
Serves four
INGREDIENTS
4 skinless, boneless chicken breasts, cut into thin strips
225g/80z/generous 1 cup white long grain rice
30ml/2 tbsp groundnut oil
15g/1/2oz/1 tbsp butter, plus extra for greasing
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
60ml/4tbsp smooth peanut butter
450ml/3/4 pint/scant 2 cups chicken stock
lemon juice, to taste
salt and freshly ground black pepper
lime wedges and sprigs of fresh flat leaf parsley, to garnish
For the marinade
15ml/1tbsp sunflower oil
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
25ml/11/2 tbsp medium curry powder
juice of half a lemon
Mix all the marinade ingredients in a large bowl and stir in the chicken. Cover loosely with clear film and set aside in a cool place for 2-3 hours.
Meanwhile, cook the rice in plenty of lightly salted boiling water until tender. Drain well and turn into a generously buttered casserole.
Preheat the oven to 180C/350F/Gas 4. Heat 15ml/1 tbsp of the oil and butter in a flameproof casserole and fry the chicken peiees for 4-5 minutes until evenly brown. Add more oil if necessary.
Transfer the chicken to a plate. Add the onion to the casserole and fry for 5-6 minutes until lightly browned, adding more oil if necessary. Stir in the chopped tomatoes and chilli. Cook over a gentle heat for 3-4 minutes, stirring occasionally. Remove from the heat.
Mix the peanut butter with the chicken stock. Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.
Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Use a large spoon to toss the rice with the chicken mixture . Serve a once, garnished with the lime wedges and parsley sprigs.
INGREDIENTS
4 skinless, boneless chicken breasts, cut into thin strips
225g/80z/generous 1 cup white long grain rice
30ml/2 tbsp groundnut oil
15g/1/2oz/1 tbsp butter, plus extra for greasing
1 onion, finely chopped
2 tomatoes, peeled, seeded and chopped
1 fresh green chilli, seeded and sliced
60ml/4tbsp smooth peanut butter
450ml/3/4 pint/scant 2 cups chicken stock
lemon juice, to taste
salt and freshly ground black pepper
lime wedges and sprigs of fresh flat leaf parsley, to garnish
For the marinade
15ml/1tbsp sunflower oil
1-2 garlic cloves, crushed
5ml/1 tsp chopped fresh thyme
25ml/11/2 tbsp medium curry powder
juice of half a lemon
Mix all the marinade ingredients in a large bowl and stir in the chicken. Cover loosely with clear film and set aside in a cool place for 2-3 hours.
Meanwhile, cook the rice in plenty of lightly salted boiling water until tender. Drain well and turn into a generously buttered casserole.
Preheat the oven to 180C/350F/Gas 4. Heat 15ml/1 tbsp of the oil and butter in a flameproof casserole and fry the chicken peiees for 4-5 minutes until evenly brown. Add more oil if necessary.
Transfer the chicken to a plate. Add the onion to the casserole and fry for 5-6 minutes until lightly browned, adding more oil if necessary. Stir in the chopped tomatoes and chilli. Cook over a gentle heat for 3-4 minutes, stirring occasionally. Remove from the heat.
Mix the peanut butter with the chicken stock. Stir into the tomato and onion mixture, then add the chicken. Stir in the lemon juice, season to taste, then spoon the mixture over the rice in the casserole.
Cover the casserole. Cook in the oven for 15-20 minutes or until piping hot. Use a large spoon to toss the rice with the chicken mixture . Serve a once, garnished with the lime wedges and parsley sprigs.
Savoury Rice
Serves 4
Ingredients
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml/1/2 pint/11/4 cups chicken stock
salt and freshly ground black pepper
Put rice in a bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.
Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.
Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl.
Ingredients
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower oil
30ml/2 tbsp ghee or butter
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
2.5ml/1/2 tsp ground coriander
4 green cardamom pods
1 cinnamon stick
1 small red pepper, seeded and diced
1 small green pepper, seeded and diced
300ml/1/2 pint/11/4 cups chicken stock
salt and freshly ground black pepper
Put rice in a bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.
Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.
Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl.
Creamy Cheese Dip
2 Pounds Dip
16oz. Cottage cheese
8 fl. oz. sour cream
5oz. Philadelphia or Roquefort cheese
8 spring onions, chopped
4 tbsp mayonnaise
1/2 tsp salt
1 tsp black pepper
In a large bowl, mix the cottage cheese and sour cream together with a wooden spoon until the mixture is creamy. Put the Roquefort cheese in a small bowl and mash it well with a fork.
Mix the Roquefort into the cream cheese mixture and stir well.
Stir in the spring onions, mayonnaise, salt and pepper. Taste and add more salt and pepper if necessary. Chill in the refrigerator before serving.
16oz. Cottage cheese
8 fl. oz. sour cream
5oz. Philadelphia or Roquefort cheese
8 spring onions, chopped
4 tbsp mayonnaise
1/2 tsp salt
1 tsp black pepper
In a large bowl, mix the cottage cheese and sour cream together with a wooden spoon until the mixture is creamy. Put the Roquefort cheese in a small bowl and mash it well with a fork.
Mix the Roquefort into the cream cheese mixture and stir well.
Stir in the spring onions, mayonnaise, salt and pepper. Taste and add more salt and pepper if necessary. Chill in the refrigerator before serving.
Maureens Coffee Cake
Cake
8oz. Stork Margarine
8 oz. caster sugar
4 eggs, large
8 oz. self-raising flour
2 level tsp baking powder
Icing
5 oz. Stork Margarine
10 oz. icing sugar
2 tbsp. coffee essence
To make cake. Place all ingredients in mixing bowl and beat with wooden spoon until well mixed (2-3 mins). Divide mixture evenly between two greased and bottom-lined round 8" cake tins. Bake in centre of pre-heated oven (325F, Gas No. 3) for 45 mins. Turn out and cool.
To make icing and decorate cake. Place all ingredients in mixing bowl and beat together until well mixed (2-3 mins). Sandwich cakes together with a little icing, and spread remainder over sides and top.
8oz. Stork Margarine
8 oz. caster sugar
4 eggs, large
8 oz. self-raising flour
2 level tsp baking powder
Icing
5 oz. Stork Margarine
10 oz. icing sugar
2 tbsp. coffee essence
To make cake. Place all ingredients in mixing bowl and beat with wooden spoon until well mixed (2-3 mins). Divide mixture evenly between two greased and bottom-lined round 8" cake tins. Bake in centre of pre-heated oven (325F, Gas No. 3) for 45 mins. Turn out and cool.
To make icing and decorate cake. Place all ingredients in mixing bowl and beat together until well mixed (2-3 mins). Sandwich cakes together with a little icing, and spread remainder over sides and top.
Saturday, March 5, 2011
Asian Seared Salmon
Serves 4
INGREDIENTS
grated rind and juice of 1 lime
15ml/1 tbsp soy sauce
2 spring onions (scallions), sliced
1 fresh red chilli, seeded and finely chopped
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lemon grass stalk, finely chopped
4 salmon fillets, each about 175g/6oz
30ml/2 tbsp olive oil
salt and ground black pepper
45ml/3 tbsp fresh coriander (cilantro), to garnish
For the noodles
250g/9oz medium egg noodles
30ml/2 tbsp olive oil
1 carrot, cut into fine strips
1 red (bell) pepper, seeded and cut into fine strips
1 yellow (bell) pepper, seeded and cut into fine strips
115g/4oz mangetouts (snow peas)
15ml/1 tbsp sesame oil
Put the grated lime rind in a jug (pitcher) and pour in the lime juice. Add the soy sauce, spring onions, chilli, ginger and lemon grass. Season with pepper and stir well. Place the salmon in a shallow non-metallic dish and pour the lime mixture over. Cover and marinate in the refrigerator for at least 30 minutes.
Bring a large pan of lightly salted water to the boil and cook the noodles according to the instructions on the packet. Drain well and set aside.
Brush a griddle pan with 15ml/1 tbsp of the olive oil and heat until hot. Remove the fish from the marinade, pat dry and add to the griddle pan. Cook the salmon fillets for 6 minutes, turning once.
When the salmon is almost cooked, add to the remaining marinade in a separate pan and heat through.
While the fish is cooking, heat the remaining oil in a wok or large frying pan. Add the carrot and stir-fry for 3 minutes. Add the drained noodles, pepper strips and mangetouts and toss over the heat for 2 minutes more. Drizzle the sesame oil over and season well.
Serve the salmon on a bed of noodles and vegetables. Garnish with coriander.
TIP
Fresh root ginger freezes successfully and can be shaved or grated from frozen.
INGREDIENTS
grated rind and juice of 1 lime
15ml/1 tbsp soy sauce
2 spring onions (scallions), sliced
1 fresh red chilli, seeded and finely chopped
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lemon grass stalk, finely chopped
4 salmon fillets, each about 175g/6oz
30ml/2 tbsp olive oil
salt and ground black pepper
45ml/3 tbsp fresh coriander (cilantro), to garnish
For the noodles
250g/9oz medium egg noodles
30ml/2 tbsp olive oil
1 carrot, cut into fine strips
1 red (bell) pepper, seeded and cut into fine strips
1 yellow (bell) pepper, seeded and cut into fine strips
115g/4oz mangetouts (snow peas)
15ml/1 tbsp sesame oil
Put the grated lime rind in a jug (pitcher) and pour in the lime juice. Add the soy sauce, spring onions, chilli, ginger and lemon grass. Season with pepper and stir well. Place the salmon in a shallow non-metallic dish and pour the lime mixture over. Cover and marinate in the refrigerator for at least 30 minutes.
Bring a large pan of lightly salted water to the boil and cook the noodles according to the instructions on the packet. Drain well and set aside.
Brush a griddle pan with 15ml/1 tbsp of the olive oil and heat until hot. Remove the fish from the marinade, pat dry and add to the griddle pan. Cook the salmon fillets for 6 minutes, turning once.
When the salmon is almost cooked, add to the remaining marinade in a separate pan and heat through.
While the fish is cooking, heat the remaining oil in a wok or large frying pan. Add the carrot and stir-fry for 3 minutes. Add the drained noodles, pepper strips and mangetouts and toss over the heat for 2 minutes more. Drizzle the sesame oil over and season well.
Serve the salmon on a bed of noodles and vegetables. Garnish with coriander.
TIP
Fresh root ginger freezes successfully and can be shaved or grated from frozen.
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