Indian Paneer Cheese (makes ½ – 3/4lb)
|full fat milk||1 gallon|
|white wine vinegar||50ml / 2fl oz|
Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.
Thai Lemongrass Omelette (serves 1)
Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.
Asian Wilted Spinach (serves 4)
|baby spinach||450g / 1lb|
|spring onions||1 bunch|
|vegetable oil||2 tablespoons|
|ground coriander||1 teaspoon|
Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.
Thai Spiced Marinated Vegetables
with Red Lentils
|red lentils||60g / 2oz|
|vegetable stock||225ml / 8 fl oz|
|green beans||60g / 2oz|
|white wine vinegar||2 tablespoons|
|vegetable oil||1 teaspoon|
|jalapeno / red pepper||???|
Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.
Stuffed Peppers Malaysian Style (serves 4)
|vegetable oil||1 teaspoon|
|ginger||30g / 1oz|
|curry powder||½ teaspoon|
|ground coriander||½ teaspoon|
|vegetable stock||675ml / 1 ½ pt|
|coconut milk||1 tin|
Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season. Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.