Category Archives: Recipes

Larb Gai

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Larb Gai

Ingredients

  • 450 g boneless skinless chicken breast
  • 1 tbs roasted rice powder
  • 2 spring onions – chopped
  • 2 tbs Shallots – chopped
  • 3 tbs mint leaves – chopped
  • 0.50 tsp Cayenne
  • 2 tbs Lime Juice
  • 1.50 tbs Fish Sauce
  • 1 tsp Garlic and Red Chile Paste
  • Cabbage or Lettuce – for serving

Instructions

  • Heat nonstick skillet over medium heat, no oil necessary.
  • Add chicken, stir until cooked through.
  • Remove from heat, drain excess liquid.
  • Shred the chicken when cooled.
  • Combine the fish sauce and lime juice.
  • Toss together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
  • Adjust seasoning to taste.
  • Serve immediately over lettuce leaves or thinly sliced cabbage.
  • Garnish with cilantro sprigs.

Onion Bahji

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Onion Bahji

Ingredients

  • 1 lb Onions
  • 3 oz Chickpea Flour
  • 0.50 tsp Salt
  • 0.50 tsp Cumin
  • 0.50 tsp Coriander
  • 1 tsp Tomato Puree
  • 1 shot glass measure Water
  • – Rapeseed Oil
  • 0.50 tsp Tumeric
  • 0.50 tsp Ground Coriander
  • 0.50 tsp Cumin Powder
  • 0.50 tsp Ginger Powder
  • 0.50 tsp Chilli Powder

Instructions

  • Cook onions for 10 mins until they soften. Do NOT brown.
  • Add Tumeric,Cumin, Coriander, Chilli Powder and Ginger Powder to the pan, stir well then turn off the heat.
  • Add the cooked onions to a bowl containing the other dry ingredients and mix well.
  • Mix together the tomato puree and water.
  • Add to the bowl of onions and mix well.
  • Spoon the onion mix onto a greased baking tray.
  • Place Onion Bahji tray into a hot over at 180° C for 10 minites only.
  • Drizzle the onion Bahjis with some oil. then place back in the oven for another 10 minutes or until golden brown.

Baked Lemongrass and chilli Chicken

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Baked Lemongrass and chilli Chicken

Cook Time 30 minutes
Total Time 30 minutes
Servings 6 Servings

Ingredients

  • 6 chicken breast
  • 3 tsp lemongrass grated
  • 0.50 cup sweet chilli sauce
  • 0.25 cup water
  • 2 tbsp Fish Sauce
  • 2 leaves kaffir lime Chopped
  • 2 tbsp Lime Juice
  • 2 cloves garlic

Instructions

  • Preheat oven to 200 degrees C. Place chicken breasts skin side up in a shallow baking dish. Combine all ingredients in a small bowl and pour over chicken. Bake until chicken is cooked through and golden – about 30-45 mins. Serve with jasmine rice and green vegetables.

Duck Breast with Orange Sauce

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Duck Breast with Orange Sauce and Italian Salad

Servings 2

Ingredients

  • 2 Duck Breast well trimmed
  • 4 spring onions finely chopped
  • 1/2 tbs butter
  • 150 gm grape tomatoes halved
  • 200 gm green beans trimmed and blanched
  • 1 onion small, diced
  • 1 clove garlic minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 50 ml sweet balsamic reduction
  • 100 gm feta cheese crumbled

Sauce

  • 200 ml white wine
  • 1/2 orange zest of
  • 1 orange juice of
  • Salt
  • black pepper
  • 1 tsp redcurrant jelly
  • 1 tsp cornflour mixed with 1 tbs water

Instructions

  • Score the skin of the duck breast with a sharp knife and season with salt, rub into the skin, leave to rest for a few minutes.
  • Place the breast skin side down in a cold non-stick frying pan over a medium heat.
  • As the fat is released, tilt the pan towards you and use a spoon to remove the liquid.
  • Cook the breast for approximately 6 minutes, then turn it over and continue to cook for a further 4 minutes.
  • Using tongs, turn the breast on its side to evenly sear the meat on all surfaces then remove the breast from the pan.
  • Allow the breast to stand for 5 – 10 minutes before serving.
  • Tip: to test doneness of the duck breast, press it with your finger – it should be firm but still springy to the touch.
  • Remove all but 2 tbsp of the rendered fat, and butter and turn on the heat to medium high.
  • Add onion and garlic and saute until onions become translucent.
  • Add the tomatoes, beans, balsamic and herbs and toss with onions until the tomatoes have softened and the beans are warmed.
  • Remove from the heat and plate ready for the duck. top with the crumbled cheese.
  • Add all the sauce ingredients to the pan and bring to a rolling simmer over a high heat. Lower the heat and add the cornflour and combine. Lower the heat and simmer for 3 minutes.
  • Slice the duck into 4-5 pieces and lay on top of the warm salad. Top with 2-3 tbsp of the sauce and serve.

Crunchy Chicken Casserole

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Crunchy Chicken Casserole

Ingredients

  • 4 Chicken drum sticks
  • 1 onion
  • 1 clove garlic
  • 2 rashers Streaky bacon
  • 1 tbsp Soy Sauce
  • 1 cup Fresh Breadcrumbs
  • 1 tsp cornflour
  • – Dried Mixed Herbs
  • 1 knob Butter
  • 2 tbsps water

Instructions

  • Put chicken, bacon, garlic, soy sauce and water into a saucepan, cover and simmer for 1 hour.
  • Bone chicken and place in dish. chop bacon and sprinkle over. Add mushroons.
  • Strain liquid and thicken with cornflour. pour over.
  • Melt butter, cook onions until soft. Mix well with herbs and breadcrumbs. Spread over cooked chicken.
  • Refrigerate until required.
  • Preheat over to 190°C. Cook until topping is crisp and sauce and chicken have heated through – approx 30-40 mins.

Notes

Chicken drumsticks can be replaced by chicken thighs.

Left Over Patties

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Left Over Patties

Ingredients

  • 2 cups Grated Cheese
  • 1 Egg
  • 1 tsp baking Powder
  • 0.50 cup Plain Flour
  • Salt To Taste
  • Pepper To Taste
  • 1.50 cups Cold Meat
  • 1 tsp Chopped Parsley
  • 1 medium Onion
  • Clarified Butter For cooking
  • Bread Crumbs To coat patties

Schnitzel Supreme

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Schnitzel Supreme

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 pieces Schnitzel
  • 0.50 pint Cream
  • 0.50 Pkt French Onion Soup Mix
  • 0.50 Pkt Cream of Mushroom Soup
  • Mushrooms
  • 1 cup Cheese Grated

Instructions

  • Place the Schnitzel in a large dish – single layer.
  • Whip the cream and pour over the meat.
  • Sprinkle over the soup mixes.
  • Layer the mushrooms on top.
  • Finally top with the grated cheese.
  • Bake for 30 mins at 350°

Smoked Fish Supreme

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Smoked Fish Supreme

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 12 oz Canned Smoked Fish
  • 1 cup tasty cheese
  • 2 Eggs
  • 2 cups Milk
  • Bread and Butter
  • 1 tbsp Chopped Parsley

Instructions

  • Cut the crusts off the bread, butter and place bread butter side down in a flat casserole dish to make a solid base.
  • Break up the fish and place on the bread.
  • Beat eggs and milk, add the cheese and the parsley.
  • Pour onto the base.
  • Bake at 350° for 45 minutes

Steak in Foil

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Steak in Foil

Ingredients

  • Steak
  • 4 oz Butter
  • 1 Pkt Onion Soup Powder
  • 1 Green Pepper
  • 2 Tomatoes
  • Mushrooms
  • 1 tbsp Worcester Sauce
  • 1 tbsp Cornflour
  • Parsley

Instructions

  • Spread foil with butter and put into a large shallow baking dish.
  • Arrange steak – overlap if necessary.
  • Sprinkle with soup powder, sliced pepper, tomatoes and mushrooms.
  • Season.
  • Mix juice from tomatoes / sauce worcester sauce and cornflour and pour over the meat.
  • Bake in moderate oven for 2 hours.
  • Sprinkle with parsley and serve.

Dijon Mustard Vinaigrette

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Dijon Mustard Vinaigrette

Ingredients

  • 157 ml oilive oil
  • 3 tsp lemon juice
  • 1 tbsp wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • 0.50 tsp salt
  • ground pepper
  • 1 clove garlic

Instructions

  • Combine all ingredients
  • Shake well to emulsify.
  • Taste and adjust ingredients to your own taste.
  • If it’s too acidic add more oil, too sour add more sugar.
  • Will keep in the fridge for weeks.