Thai

Hot and Sour Soup (serves 1)

Soya sauce	1 tablespoon
Prawns (peeled and cooked)	6
Vegetable stock	112ml / 1/4pt
Lemongrass	¼ stick (optional)
Mushrooms	2
Spring onion	½
Coriander	1 sprig
Red chilli	½
Lime	½
Fish sauce	1 tablespoon

Beat the lemon grass with the back of your knife to extract the maximum flavour. Slice the mushrooms. De-seed and finely shred the chilli. Remove the stalks from the coriander. Place the stock, lemongrass and coriander stalks in a pot and simmer for 5 minutes. Strain the stock and return to the saucepan. Add the mushrooms and simmer for 1 minute. Add the prawns, lime juice, spring onion, coriander, chilli and sauces

Caramelised Pineapple (serves 8)

pineapple	1
Caster sugar	4 tablespoons
Unsalted butter	50g / 2oz
orange	1

Peel, slice and core the pineapple. Juice and zest the orange. Heat a dry frying pan and pan fry the pineapple until golden brown (the natural sugar will come out and caramelise). To make the sauce, sprinkle the sugar into a pan in some water. Allow to dissolve and turn a light amber. Add the butter and orange zest and orange juice. Bring to the boil and reduce.

Thai Green Chicken Curry (serves 1)

chicken	1 fillet
Green curry paste	3 tablespoons
Coriander	2 sprigs
lime	1
Caster sugar	Pinch
Coconut milk	1/8 can
Fish sauce	2 tablespoons
oil	1 tablespoon
basil	1 sprig

Chop the coriander and basil. Slice the chicken into thin strips. Heat the oil in a saucepan. Add the curry paste and cook for 1 minute. Stir in the coconut milk. Cook for 5 minutes. Add the chicken and sugar. Season. Simmer for 3 minutes or until the chicken is cooked. Stir in a spoonful of coconut milk, a squeeze of lime, the basil and coriander.

Coconut Ice Cream Parfait (serves 8)

Eggs	6
Caster sugar	150g / 6oz
Coconut milk	1 tin
Double cream	450ml / 1pt

Whisk the cream to soft peaks. Set aside in the fridge. Separate the eggs. In a pan, boil the sugar with the coconut milk to a light soup. In a bowl, combine the coconut syrup and whisk over a pot of boiling water until white and doubled in bulk, taking care not to scramble the eggs. Remove the bowl from the heat and continue to whisk until cold. Fold together the egg mixture with the double cream. Place mix in a mould and freeze for 5 hours.

Baked Julienne of red pepper and mushrooms with ginger and soy

Red pepper	½
Onions	¼
Mushrooms	2
Ginger	Small piece
Soya sauce	Dash
Chilli	1/8 (to taste)
Coriander	Sprig
Spring onion	1
Leek	1/6
Cashew nuts	8
Green cabbage	1 oz

Cut all vegetables into strips (julienne) and place on lightly oiled (sesame oil) parchment paper. Sprinkle nuts and soya sauce and coriander on top. Season. Make a sealed envelope and bake in hot oven (pre-heated at 200 deg C) for 10 minutes, remove and serve.

Thai Green Curry Paste

Fresh green chillies	10
shallots	2
garlic	6 cloves
ginger	1 inch
Lemon grass	2
limes	2
coriander	2 tablespoons
White peppercorns	4
Coriander seeds	1 tablespoon
Cumin seeds	1 teaspoon

Slice the ginger, garlic, lemongrass and shallots. Chop the coriander. Halve and de-seed the chillies. Zest the limes. Gently toast the peppercorns, coriander seeds and cumin seeds. Crush to a paste using a pestle or the back of a knife. Combine all the ingredients in a food processor. Refrigerate in a sealed container until ready to use.

Prawn and Sesame Toast (serves 4)

Peeled and cooked prawns	50g / 2oz
White fish fillet	50g / 2oz
Egg	1
Natural yoghurt	2 tablespoons
Chilli powder	1 spoonful
Spring onion	1
White bread	2
Sesame seeds	2 tablespoons

Finely chop the spring onion. Cut the crusts from the bread. Remove bones from the fish. Separate the egg and beat the white. Puree the fish and prawns. Add the yoghurt, chilli powder and blend till smooth. Season. Lightly oil a tray and place the bread slices on it. Spoon the fish paste on the bread and spread evenly. Brush with the beaten egg and coat with sesame seeds. Cook in the oven at 200degC until golden brown.

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