Pork In Sesame Batter

INGEDIENTS:

1 1/4lb fillet of pork
2-3 cloves of garlic
2 shallots
2 egg whites
1 piece fresh ginger
[3/4 inch]
5dsp dry white wine
4dsp cornflour
3dsp sesame oil
3dsp white wine vinegar
1-2dsp pale sesame seeds
1tsp sugar
chilli powder
salt
pepper
oil for frying



INSTRUCTIONS:
First prepare the dip.Peel and dice the shallots.Peel and crush the garlic.Bring the white wine to the boil with the white wine vinegar and sugar,take from the heat and pour into a dish.Add the shallots and garlic,season the dip with salt and chilli powder.
Wash the meat under cold running water,dab dry and cut into slices 1/2inch thick.Season on both sides with salt and pepper.Peel the ginger and grate or dice finely.Roast the sesame seeds in a pan without fat until golden brown.Beat the egg whites until frothy in the mixer,fold in half the cornflour to make a batter.Add the ginger and roasted sesame seeds.Roll the meat in the remaining cornflour,dip in the batter and fry in hot oil until golden yellow.Drain on kitchen paper,arrange on a plate,sprinkle sesame oil over the meat and serve with the dip.

Lamb With Cashew Cream Sauce

INGREDIENTS:

 1 3/4ib lamb off the bone

 4fl oz weak meat stock

4oz cream

 2oz cashew kernels

 4 green cardamom pods

 3 onions

 2 cloves garlic

 2 cloves

 1/2 stick cinnamon

 2dsp butter

 2dsp oil

 1tsp coriander powder

 1tsp cumin powder

 1 pinch cayenne pepper

 a few saffron stigmas

 salt

INSTRUCTIONS:

Wash the lamb under cold water,dab dry,remove fat and sinews and cut into strips.Chop the cashew kernels coarsely with a large knife.Crush the cardamom pods slightly with a heavy knife.Peel and finely dice the onions.Peel and crush the garlic.Heat the butter and oil in a large pan,fry the cardamom,cloves,cinnamon stick,coriander,cumin and cayennepepper in it for approx 1 minute.Add the lamb with onions and garlic and fry briefly over a high heat.Ladle off 1-2dsp of the stock,dissolve the saffron in it and add to the pan.Pour on the remaining stock.Add the cashew kernels.Put the lid on the pan and cook for approx 40 minutes over a low heat.Stir in the cream,season with salt.Cover the pan again and simmer for another 30 minutes.The meat should be tender at the end.Season and serve.


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Banana Biscuits

INGREDIENTS

7oz flour
3 1/2 fl oz milk
6 bananas
2 eggs
2dsp butter
1tsp sugar
1tsp baking powder
1 pinch of salt
1 satchet vanilla sugar
oil for baking
sugar for sprinkling



INSTRUCTIONS

Peel the bananas and
dice the flesh.
Heat the butter slowly
in a small saucepan until
it is melted,
then leave to cool.
Beat the eggs with the
milk.
Mix the flour with the
baking powder and fold
grdually into the eggs.
Add sugar,vanilla sugar
and salt.
stir in the liquid butter.
Fold in the diced bananas
and check the mixture
for taste,
possibly adding a little sugar.Heat the oil in a pan,use a spoon to put small biscuit sized portions into the oil and fry on both sides until golden yellow over a low heat.Drain on kitchen paper,arrange on a plate and sprinkle the sugar over the biscuits.

Lentil balls with coconut chutney

Ingredients:

9oz red lentils
2 shallots
2 cloves garlic
1 red chilli pepper
1 green chilli pepper
1 stick lemon grass
1dsp flour 1tsp baking powder
1tsp fennel seeds
salt
oil for frying

For the coconut chutney
5oz yoghurt
4oz grated coconut
1/2 bunch coriander
1 shallot
2-3tsp sesame oil
1/2tsp chilli powder
salt





Instructions:

Soak the lentils overnight.Next day,pour through a strainer and leave to drain thoroughly.In the meantime,prepare the coconut chutney first.Put the yoghurt and grated coconut in a mixing bowl.Wash the coriander,shake it dry and pluck the leaves from the stalks and add to the yoghurt/coconut mixture.Peel the shallot,chop into coarse pieces and add to the bowl.Puree all the ingredients with a hand blender and stir the sesame oil in carefully,if the chutney is to solid,simply stir in 1-2dsp,hot water.Season with chilli powder and salt and put in the fridge.

Put the drained lentils in a high bowl.Peel and coarsely dice the shallots and add to the lentils.Peel and crush the garlic and add to the lentils.Wash and halve the chilli peppers,remove the seeds,cut into strips and add to the ingredients.Remove the top and bottom ends of the lemon grass,wash,chop finely and add to the ingredients.Puree finely with the hand blender.Stir in the fennel seeds and salt.Mix the flour and baking powder and work into the other ingredients to produce a dough which can be kneaded.Roll into walnut sized balls with wet hands.Heat the oil in a pan and fry the lentil balls until golden yellow.Serve together with the coconut chutney.


           

Thai Mussels

Ingredients:

4 1/2lb fresh mussels
1pt water
6 kaffir lime leaves
3 spring onions
2 sticks of lemon grass
2 red chilli peppers
1 green chilli pepper
grated peel of 1 lime
1dsp salt
a few coriander leaves




Instructions:

Wash the mussels under cold running water thoroughly with a brush,throw any open mussels away.Clean and finely dice the spring onions.Cut off the top and bottom ends of the lemon grass.Wash and halve the chilli peppers,remove the seeds and cut into strips.Bring the water to the boil in a large saucepan,add the kaffir lime leaves,lemon grass,lime peel and salt.Add the mussels,bring to the boil and put the lid on the saucepan.Cook,shaking the pan occasionally until the mussels have opened[if 1 or 2 mussels remain closed,throw them away].Strain the mussels and save half the stock.Sieve it thrugh a strainer and then bring to the boil in a saucepan with the chilli peppers and spring onions.Boil hard for approx,2 minutes, season to taste and pour over the mussels.Scatter a few coriander leaves on top and serve immediately.

Lamb Curry Recipe

Lamb Curry Ingredients

• Lamb Curry Recipe
  About 450 gm (1 lb) boneless lamb
• 3 onions
• 4 cloves of garlic
• 5 cm ginger
• 3 tomatoes
• 3 tbsp Ghee (Clarified Butter)
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp Garam Masala
• 1 tsp salt
• 50 ml yoghurt, lightly beaten
• 225 ml water

How to make Lamb Curry

• Start off by washing & drying the meat.
• Then cut the meat into small cubes about 1 in.
• Create a find paste from the onion, garlic and ginger by blending it in a blender.
• Boil the tomatoes in boiling water for about 10 seconds then peel and chop them.
• Heat the ghee in a large saucepan and fry the paste, stirring constantly, until golden brown.
• Add the coriander, cumin, chilli, Garam Masala and stir-fry for 1 to 2 minutes.
• Add salt to taste.
• Then add the lamb and fry for a few minutes.
• Add the yoghurt, mix well and fry for a further minute.
• Add the water and when it starts to boil, lower the heat.
• Cover and cook for about 40 minutes, stirring occasionally.
• Finally add the tomatoes, stir well to mix, cover again and cook for a further 25 – 30 minutes until the lamb is tender and the gravy slightly thickened.
• For garnishing, add some freshly chopped coriande.

• Lamb Curry is ready to serve.

Serve : 4

Prawns From The Wok

Ingredients:

1 3/4lb peeled raw prawns
4oz water chestnuts[can]
4oz frozen peas
5-6 spring onions
4 tomatoes
1 piece fresh ginger
[approx.1/2 inch]
1 clove garlic
10dsp water
4dsp rice wine
2dsp cornflour
1dsp sugar
salt
10dsp oil

Instructions;

Gut the prawns,then wash under cold running water and leave to drain.Strain the water chestnuts,leave to drain,then cut into slices.Thaw the peas in a strainer.Clean the spring onions and cut into slices 1/2 inch wide.Wash the tomatoes,dab dry,remove the hilum and cut into cubes.Peel and dice the ginger.Peel and crush the garlic.Heat half the oil in a wok and fry the prawns in it with the ginger until they turn pink,take them out and put to one side.Heat the remaining oil in the wok and fry the spring onions and garlic in it over a high heat.Add the tomatoes and fry for 2minutes.Add the water chestnuts and peas.Season with rice wine,sugar and salt.Add the prawns with ginger and heat through again.Stir the water smoothly into the cornflour,add to the wok and bring to the boil.Season to taste and serve immediately.

TIPS: Serve with rice or wild rice.

Deep-Fried Prawn Wraps

Ingredients [makes 20]         

20 wan tan pastry sheets
[frozen]
20 chives stalks
7oz raw peeled prawns
3.1/2oz water chestnuts
[can]
4 spring onions
1 clove garlic
1/4-1/2 red chilli pepper
1dsp soy sauce
1dsp thai fish sauce
oil for frying.

Instructions:

Thaw the pastry sheets under a damp tea towel to prevent them from drying out, Wash the chives and shake dry,place in a high mixing bowl, Drain the water chestnuts,cut into quarters and add to the prawns, Clean the spring onions and cut into small pieces including the pale green stems,add to the prawns.Peel the garlic,cut into slices and add to the prawns.Wash and dry the chilli pepper,cut in half and remove the seeds.Cut half or a quarter of the chilli pepper into slices and add to the other ingredients.Add soy sauce and fish sauce.Mix together with a hand held blender to produce a pulp,season to taste,Spread the the wan tan sheets out on the working surface and place some filling in the middle of each sheet.Pull up each of the four pastry corners and press together or twist and tie up with the chive stalks.Heat the oil in a wok or a deep pan and fry the filled pastry portions until golden brown[its best to try one yourself first]
Serve with a sweet and sour sauce.
TIP:
It takes a little practice to tie the wrap up with a chive stalk but have patience and you will soon succeed.If frying turns the chives to dark,you can take a fresh chives stalk and tie the fried pastry up again
.