Mexican

Tortilla ( makes  8 large)

Fine Cornmeal / 00 flour450g / 1lb
SaltPinch
Olive Oil2 Tablespoons
Tepid Water600ml / 1 1/4pt

Mix the flour, salt and olive oil. Add the water slowly, kneading for about 5 minutes until soft and slightly sticky. Cover with a damp cloth and leave. Divide into balls of dough the size of 50p. Roll each ball to 10cm in diameter and to 2mm thickness. Heat in a dry pan.or griddle. Cook until the tortilla changes colour. Turn over and repeat. Keep warm until needed.   

Chicken Fajitas (makes 2  )

Cooked Tortillas4 ???
Chicken Breast1
Peppers1
Mushrooms4
Onion½
Chillies1
Jalepenos2
Cajun/Fajita Spice1 Teaspoon
Garlic1 Clove
Vegetable OilSplash
Salsa1 Teaspoon
Soured Cream1 Teaspoon
Guacamole1 Teaspoon
Grated Mozzarella60g / 2oz

Slice the peppers, mushrooms, onion and chillies. Crush the garlic. Slice the chicken and mix with the spices for 5 minutes. Heat a sauté pan with oil. Cook the chicken for 5 minutes.  Add the onions, then the garlic chillies and mushrooms, then the jalapenos.

Place half the mixture in the middle of a tortilla. Sprinkle with cheese, salsa, soured cream and guacamole. Roll.

Guacamole (serves 4)

Tomato1
Limes2
Ripe Avocado3
Onion½
Ground CuminPinch
ChilliTo Taste
Coriander4 Sprigs

Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.

Chilli Con Carne (serves 6-8)

Lean Mince1 Kg / 2.2lb
Chicken Stock225ml / 1/2pt
Onions3
Garlic4 Cloves
Fresh Oregano2 Tablespoons
Jalapeno Chillies2
Chilli Powder½ Teaspoon
Chopped Tomatoes2 x 400g Tins
Kidney Beans2 x 500g Tins Cooked
Tomato Puree2 Tablespoons
Plain Flour2 Tablespoons
Vegetable Oilsplash
Plain Flour2 Tablespoons

Chop the oregano, onions, garlic and jalapeno. Drain the kidney beans. Heat the stock. In a hot pan, put the beef. Season. Seal. Add onions, garlic and chillies. Cook for 5 minutes. Add the chilli powder, tomatoes and tomato paste. Dust with the flour and stir in for 4 minutes. Add the stock, kidney beans with the tomatoes. Bring to the boil. Simmer for 30 minutes. Add the oregano. Season. Serve with tortilla.

Tomato Salsa (serves 2)

Ripe plum tomatoes2
Pepper¼
Red onion¼
Olive oil4 tablespoons
Coriander1 sprig
White wine vinegar1 tablespoons

Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.

Potato & Chorizo Quesadillas (serves 4)

Tortillas4
Potatoes350g / 12 Oz
Onion½
Garlic2 Cloves
Green Chilli1 Small
Mature Cheddar100g / 3oz
Mozzarella100g / 3oz
Olive OilSplash
Thyme1 sprig
Chorizo200g / 7oz

Finely chop the onion. Chop the chilli and garlic. Dice the chorizo. Grate the cheese and mix both cheeses together. Boil the potatoes until soft. Crisp in the oven. In a pan heat a little oil and cook the onion, garlic and chilli till soft. Add the chorizo and potato. Add the thyme. Spread the mixture onto one half of a tortilla.. Sprinkle with the cheese. Fold in half and brush with a little. Cook in pan until crisp. Turn over and colour the other side. Cut into portions to serve. Serve with salsa.

Nachos

Cut up tortillas then cook in oven for 3-4 minutes until crisp and brown.

Thai

Hot and Sour Soup (serves 1)

Soya sauce1 tablespoon
Prawns (peeled and cooked)6
Vegetable stock112ml / 1/4pt
Lemongrass¼ stick (optional)
Mushrooms2
Spring onion½
Coriander1 sprig
Red chilli½
Lime½
Fish sauce1 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)

pineapple1
Caster sugar4 tablespoons
Unsalted butter50g / 2oz
orange1

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)

chicken1 fillet
Green curry paste3 tablespoons
Coriander2 sprigs
lime1
Caster sugarPinch
Coconut milk1/8 can
Fish sauce2 tablespoons
oil1 tablespoon
basil1 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)

Eggs6
Caster sugar150g / 6oz
Coconut milk1 tin
Double cream450ml / 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 pepper½
Onions¼
Mushrooms2
GingerSmall piece
Soya sauceDash
Chilli1/8 (to taste)
CorianderSprig
Spring onion1
Leek1/6
Cashew nuts8
Green cabbage1 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 chillies10
shallots2
garlic6 cloves
ginger1 inch
Lemon grass2
limes2
coriander2 tablespoons
White peppercorns4
Coriander seeds1 tablespoon
Cumin seeds1 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 prawns50g / 2oz
White fish fillet50g / 2oz
Egg1
Natural yoghurt2 tablespoons
Chilli powder1 spoonful
Spring onion1
White bread2
Sesame seeds2 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.

Asian – Contemporary

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 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)

eggs3
lemongrass1
oilfor frying
chilli1
coriandersprig

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 spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
cuminpinch
salt1 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 lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
shallots8
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

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)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
shallots2
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
orange1/2
Sweet potato1

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.

Indian

Potato and Mushroom Samosas (makes 3)

Oil1  tablespoon
Mustard seeds¼ teaspoon
Onion¼
Ginger1  teaspoon
Frozen peas1  spoon
Ground coriander1  teaspoon
Ground cumin1  teaspoon
Chilli powderPinch
Garam masala1/2 teaspoon
Maris piper potato1
Button mushrooms3
Filo pastry3 sheets
Sesame seedsa sprinkle
Melted butterFor brushing
Coriander3 sprigs

Finely chop the onions and ginger, slice the mushrooms.  Boil potato then roughly chop.  In a non-stick pan fry the mustard seeds for 10 seconds. Add the mushrooms, onion and ginger. Cook for 2-3 minutes at high. Add the peas and stir well. Add the spices, salt and a splash of water. Cook for 1-2 minutes. Add potatoes and coriander. Cook for 2-3 minutes. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry. Cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered. Brush the sheet with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush with butter and fold in the other side to make a long triple-layered strip.  Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding until you reach the end of the strip. Brush the outer surface with more butter. Sprinkle over a few sesame seeds.  Bake for 10-15 minutes, or until golden and crisp.

Mint and Cucumber Raita

Cucumber¼
Mint4 sprigs
Natural yoghurt½ cup

Chop the cucumber and mint. Mix all the ingredients in the yoghurt.

Garlic and Coriander Nan Bread

Water200ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
Wholemeal bread flour225g
White bread flour225g
Melted butterFor brushing
Salt1 teaspoon
LemonA squeeze
2 cloves garlicFinely chopped
Coriander10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the naans on it  and sprinkle with the garlic. Brush with butter and cook until puffed up and browned.

Lentil Daal (per person)

dried red lentils                                          50g
large onions 1/4
garlic1 clove
ginger5g
Cumin seeds½ teaspoon
Coriander seeds½ tablespoon
Mustard seeds½ teaspoon
Sat anise1
Fresh coriander2 sprigs
Vegetable oil 

Peel and finely chop the onion.  Finely chop the ginger and crush the garlic, then lightly fry in a small amount of oil.  Once the ginger and garlic has started to cook a bit, add the seeds (slightly crushed) and continue to heat slowly. Next, allow the mustard seeds to start to pop. Add the onion and soften slowly, add the lentils and cover with stock and add the star anise with lots of salt and pepper. Allow to cook for about 20 minutes. Now remove the star anise and mash the lentils using a potato masher until it has a soft creamy consistency. Finish with fresh cori

Indonesian Lambok Chicken with Coconut Milk (serves 4)

chicken breasts4
red pepper1
red chillies2
fresh ginger1 inch fresh piece
raw cashew nuts32
Onion1 medium
Garlic3 cloves
Cumin powder2 teaspoons
Cloves2
Cinnamon powder½ teaspoon
coconut milk14oz can

Finely chop the pepper, chillies, ginger, onion and garlic. Heat a little oil in a pan. Add in the pepper, chillies, ginger, onion, garlic, cumin, cloves, cinnamon and cashew nuts. Cook for 2 minutes. Add the coconut milk and stir. Empty into a food processor and blend. Pour back into the pan. Dice the chicken. Add the chicken to the pan. Bring to the boil. Then simmer for 15 minutes. Take out the largest piece of chicken and cut through. If completely cooked you are ready to serve.

Lemongrass-Scented Rice

Basmati rice225g / 8oz
Small onion1
Chicken stock450ml / 1pt
lemongrass1 stick
Butter45g / 1.5oz

Dice the onion and slice the lemongrass. Saute the onions in the butter. Stir in the rice and lemongrass. Add the stock. Cook in the oven for 20 minutes at 180 deg Cr.

Bread – Italian & Indian

Garlic & Coriander Nan (serves 6)

Water300ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
White bread flour500g
Melted butterFor brushing
Salt1 teaspoon
LemonA squeeze
2 cloves garlicFinely chopped
Coriander10 sprigs

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a tray under the grill, once hot, place the nans on it. Brush with butter and cook until puffed up and browned.

Kulcha Bread (makes 8-10)

Water300ml
Caster sugar1 teaspoon
Dried yeast1 teaspoon
White bread flour500g
Melted butterFor brushing
Salt1 teaspoon
onion1 large
Cumin1 pinch
Garam masala1 pinch
Fresh chili1
Fresh coriander1 sprig
garlic3 cloves
Vegetable oilSplash

Warm the water then add the sugar and stir to dissolve. Sprinkle on the yeast and whisk well. Place the pan somewhere warm until there is froth on top of it – about 15 minutes. Mix the flours, salt, coriander and garlic. Sprinkle over the lemon juice, then pour in the yeast mix. Add more water as necessary. Make a pliable dough, knead for 100 strokes. Cover and put in the fridge for at least 1 hour. When ready to cook them (just before serving) knead for another 50 strokes. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick.

Slice the onion. Chop the garlic. Heat a pan with oil and brown the onions over a low heat. Add the garlic and spices. Cook over a low heat for 20 minutes until caramelised. Add chilli and coriander. Let cool.

Place the cold onion mixturein the middle of the rolled dough. Fold ove4r. Roll again to form a ball. Brush with melted butter and bake in the oven at 200degC/Gas Mark 6 for 20 minutes turning halfway.

Pizza (makes 6 medium pizzas)

00 Flour500g
Water300ml
salt¼ teaspoon
Dried yeast1 ½ teaspoons

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

To make a pizza, flatten the dough, stretching outwards from the middle, using clenched firsts. Flour a tray and put the pizza discs on top. Add the toppings and bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Mushroom Calzone (makes 6)

00 Flour500g
Water300ml
salt¼ teaspoon
Dried yeast1 ½ teaspoons
mushrooms225g
passattaTo spread
mozzarella175g

Sieve the flour. Heat the water to tepid. Put the flour, salt and yeast in a bowl. Mix slowly for 2 minutes adding the water. When the dough forms mix it fast for another 4 minutes then slow again for 2 minutes. Knead for 5 minutes and keep min a warm place for 1 hour until it doubles in size. Then bash the dough and form it into 6 balls and prove to 30 minutes.

Flatten the dough, stretching outwards from the middle, using clenched firsts.

Spread passatta, mushroom and cheese on half the dough. Fold. Flour a tray and put the calzone on top. Bake in an oven at 200degC/ gas mark 6 for 5-10 minutes or until topping is melted and the edges are crispy.

Rosemary & Sea Salt Foccaccia

Plain flour400g / 14 oz
Warm water375ml / ¾ pt
rosemary1 sprig
Dried yeast2 teaspoons
Olive oil112ml / ¼ pt plus     3 tablespoons
Caster sugar1 pinch
Maldon sea salt2 teaspoons

Warm 225ml/ 1/2pt water. Mix the yeast with the water. Add the sugar. Rest for 5 minutes. In a bowl mix the flour and 1 teaspoon of salt. Add 3 tablespoons of oil and mix till a dough forms. Add more flour if necessary. Knead for 5 minutes. . Cover for 45 minutes. Punch dough and knead five more times. Cover and rest in a warm place for 30 minutes. Using your thumbs, press out onto a greased tray and pour over 1/4pt oil and 1/4pt water. Bake for 20-30 minutes at 200degC/Gas Mark 6 until the water has evaporated. Sprinkle with rosemary and sea salt.

Garlic Bread (makes 1 baguette)

strong flour350g / 12 oz
salt1/2 teaspoon
easy blend yeast1 packet
olive oil4 tablespoons
tepid water250ml
Egg whiteFor glaze
maldon salt1 tablespoon
lemon½
parsley3 sprigs
paprika½ teaspoon
butter112g/4oz
garlic4 cloves

First, make the dough. Sieve the flour and salt into a large bowl.  Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. The dough is now ready to shape. Shape the dough into baguettes. Glaze with an eggwash. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.

Leave the bread for 20 minutes. Then slice, but not down to the bottom.

Juice the ½ lemon. Chop the garlic. Mix the butter till white then add the lemon juice, parsley, paprika and garlic. Butter the slices of bread. Return to the oven for 3-4 minutes until the butter melts.

Chinese

Prawn and Sesame Toast (serves 4)

Peeled prawns50g / 2oz
White fish fillet50g / 2oz
Egg1
Natural yoghurt2 tablespoons
Chilli powder1 spoonful
Spring onion1
White bread2
Sesame seeds2 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.

Savoury Spring Roll

Beansprouts112g / 4oz
Spring onions1
Red pepper¼
garlic1
Light soya sauce1 teaspoon
Unsalted butter25g / 1oz
Filo pastry2 sheets
Mint leaf1
Sesame seedspinch

Finely slice the vegetables. Bake in the oven. Boil the beansprouts. Lay out one filo pastry sheet and brush with warm butter. Place the mixture in the centre and the fold the sides over the filling to meet in the middle. Brush again with butter. Roll up. Brush the top with butter. Dust with icing and sprinkle with sesame seeds. Place the spring roll on a tray and bake in a hot oven until golden brown.

Sweet Chilli Sauce

Rice wine vinegarSplash
Granulated sugar60g / 2oz
Water112ml / 1/4pt
sherry2 tablespoons
garlic3 cloves
Hot chilli½
cornflour1 ½ tablespoons

Chop the garlic. Mix the cornflour with water. Put all the ingredients except the cornflour into a pan and boil. Let simmer for 10 minutes until reduced by half. Add the cornflour mix and let it thicken. Cook for 2 minutes. Check seasoning.

Chinese Pancakes

Plain flour300g / 10oz
Granulated sugar1 tablespoon
Boiling water240 ml
Sesame oil6 tablespoons

Combine the flour and sugar in a bowl. Add the boiling water. Mix into a sticky dough. Sprinkle the dough with flour. Gently fold the dough and knead it for 3 minutes. If it remains too sticky, add more flour. Knead until it is smooth and non-sticky. Cover with tea towel and leave to rest for 30 minutes. Cut the dough in half. Roll both halves to a thickness of ½ cm. Using a cutter, cut one sheet into circles. Brush each circle with oil. Place one disc on top of the other to create a pair. Repeat with the other dough. Roll each pair out to paper thin thickness. Heat a pan to a very high heat without oil. Add a pancake and cook for 1 ½ minutes. Turn over and cook the other side. Remove pancake and separate into two pancakes.

Duck Sauce

Sesame oil2 tablespoons
Hoi sin suace6 tablespoons
Caster sugar6 tablespoons
water6 tablespoons
Dark soya1 tablespoon
cornflour1 tablespoon

Mix cornflour with water. Put all ingredients except cornflour into a pan. Boil. When boiled add the cornflour. To thicken.

Aromatic Duck

Duck breast1
Salt 
Five spicepinch
Star anise1
Pepper corns2
clove2
Cinammon stick1
Spring onions4
gingerSmall piece
Rice winesplash
Lettuce leaves4
Brown sugar60g / 2oz
cucumber1/8
honey1 tablespoon

 Dice and de-seed the cucumber. Slice lengthways 2 spring onions, Reserve these for the pancakes. Put duck on a rack on a tray and pour over with boiling water. Discard water. Pat dry with kitchen paper. Glaze duck with five-spice, honey, hoi sin sauce and brown sugar on both sides. Let dry then glaze again. Preheat the oven to 200deg C/ Gas mark 6. cook duck on a rack for 20 minutes. Turn and brush with glaze. Cook for another 20 minutes until skin is crisp. Leave to rest. Pour off duck fat. Carve duck into strips or chunks. Serve in a pancake with the cucumber, spring onion and duck sauce. Roll up the pancake.

Caramelised Chicken in a Sweet & Sour Essence (per person)

Chicken breast1 fillet
Vegetable oil1 tablespoon
Granulated sugar60g / 2oz
Green pepper¼
Pineapple1 slice
Red chilli¼
onion¼
garlic1 small clove
Tomato juice¼ carton
Rice wine vinegarDash
Clear honey1 teaspoon

Cut the chicken into two collops. Dice pepper, onion, chilli and pineapple. Crush garlic. Heat the oil. Roll the chicken in the sugar and brown gently in the oil. Slowly add the onion, pepper, garlic, chilli and pineapple. Cook for two minutes. Add honey, vinegar and tomato juice. Simmer for another 5 minutes until the chicken is cooked.

Vegetarian – 1

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 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)

eggs3
lemongrass1
oilfor frying
chilli1
coriandersprig

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 spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
cuminpinch
salt1 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 lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
shallots8
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

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)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
shallots2
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
orange1/2
Sweet potato1

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.

Burmese Coconut Curry (serves 2)

curry powder2 teaspoons
garam masala½ teaspoon
onion1 large
garlic1
coconut milk½ tin
ginger15g / ½ oz
cayenne pepper1 pinch
paprika1 teaspoon
vegetable oil1 tablespoon
lemon grass1/2
fish sauce½ tablespoon
water60ml / 2 fl oz
fresh corianderoptional

Chop the vegetables. Finely chop the onion, garlic, and ginger and blend with cayenne pepper and water to a fine paste. Finely chop the lemongrass. Mix the curry powder, salt, garam masala and a little oil. Heat oil over a medium heat and cook the onion paste until darkened. Add the coconut milk, fish sauce and lemongrass. Add the water. Bring to the boil then simmer. Reduce by half on a slow heat for 5 minutes.. To serve, add the coriander.

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