Eat Well Live Longer!
Reducing our salt (sodium) intake could save up to 15,000 lives per year. In fact, kidney failure, high blood pressure, and low calcium levels in women have been linked to the added pressure we place on our kidneys when we over indulge our salt habits. Whilst there are very few people that care for unseasoned meats and vegetables, thankfully, there is a healthier alternative called Herbs and Spices!
Cooking with herbs and spices will enhance the flavour of meats and vegetables and even baked goods without adding additional sodium to your diet. Herbs and spices are the most antioxidant-rich of all food sources - Herbs and spices also contain other significant elements that have had profound health benefits on mankind throughout the ages. These innumerable astounding health benefits appreciated by our ancestors are still only being confirmed and discovered by the medical technology of today.
The most important cancer preventative herbs and spices are anise, basil, black pepper, capsicum, caraway, cloves, cumin, fennel, garlic, ginger, mustard, rosemary, and turmeric. Herbs and Spices are one of the vital keys responsible for supplying the body with compounds that are capable of providing cancer prevention.
Although the best herbs and spices for cardiovascular disease and stroke are bay leaf, caper, cloves, garlic, ginger, mustard, oregano, and thyme, most culinary herbs and spices have been found to contain protective properties for the cardiovascular system and degenerative disease.
Use the recipes below as a guide, and improvise!
Experiment and Concoct your own tasty flavours with the Herbs and Spices you have at hand. Enjoy!
# Samosa
Samosa has been a popular snack in the India and around the world for many years. The Samosa recipe from India generally contains flour (maida), potato, onion, spices, peas and green chili. Samosas are often eaten with chutney, such as mint, coriander or tamarind. There are many different vaiations of samosa recipes. Mostly its the stuffing that changes as you can have vegetarian samosa and meat samosas.
The pastry used for samosa can be a little messy. If you would like to save time then don't make your own pastry. You can buy ready-made samosa pastry from the shop. For fried samosas, use Filo Pastry and for oven cooked samosas, use Puff Pastry.
Vegetable Samosa Filling - Stuffing:
* 3-4 Potatoes (boiled, peeled & mashed)
* ½ cup Green Peas (boiled)
* 1-2 Green Chilies (finely chopped)
* ½ teaspoon Ginger (crushed)
* 1 tablespoon coriander finely chopped
* ½ teaspoon Garam masala
* Salt to taste
* Red chili powder to taste
For Stuffing:
* In a bowl add mashed potatoes and all masalas (salt, chili powder, garam masala) and green chilles, ginger and mix well.
* Add green peas and mix well.
* Add coriander and keep aside.
To Proceed:
* Make small rolls of dough and roll it into a 4"-5" diameter circle.
* Cut it into 2 parts like semi-circle. Take one semi circle and fold it like a cone.
* Place a spoon of filling in the cone and seal the third side using a few drops of water.
* Heat oil in a kadai and deep fry till golden brown (fry on a medium flame - if its too high then the pastry will get burnt).
* Serve samosa hot with mint and coriander chutney and/or tamarind chutney.
Samosas are available everywhere and you can make Samosas in so many different ways. Each cook has their own samosa recipe with a little twist.
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# Paneer Tikka Dry
One of the most Popular Paneer appetizer. This paneer tikka starter is widely available in indian restaurants all over the world. Another variation is Chilli Paneer.
* 1 Large block of Paneer
* 1 onion
* 1 Capsicum
* 1 Tomato
* Few Mushrooms
* Finely chopped Coriander leaves
To Marinade:
* ½ cup Curd (plain yogurt)
* 1 teaspoon Garlic paste
* 1 teaspoon Ginger Paste
* 2 teaspoon Tandoori powder
* 1 teaspoon cumin (jeera) powder
* 2 teaspoon Chaat powder
* Salt to taste
* Red chili Powder to taste
* Cut Paneer into ½ inch thick cubes.
* Cut all vegetables into cubes.
* Mix all ingredients for marinade and keep aside.
* Add the left marinade to the vegetables.
* Brush the marinade to the paneer and refrigerate it for 3 hours.
* Heat oil in a kadhai and fry marinated paneer till fully done.
* Also fry other vegetables.
* In a plate arrange fried vegetables and then paneer.
* Garnish with coriander and lemon slices.
Serve tandoori paneer tikka hot with hari chutney.
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# Chilli Paneer
Chilli Paneer is made from soft cheese. It is a very popular appetizer in Indian Restaurants.
* 3 tablespoons vegetable oil
* 225g paneer, cut into 2cm cubes
* 2 finger green Chillies, chopped
* 1 garlic clove, crushed
* 1 teaspoon white or demerara sugar
* ¼ teaspoon ground black pepper
* 1 tablespoon Malt vinegar
* 1 tablespoon dark Soy sauce
* 1 tablespoon tomato ketchup
* 1 tablespoon hot chilli sauce
* pinch Salt
* 1 medium onion, finely sliced into rings
* Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden.
* Remove with a slotted spoon. Drain on kitchen paper and set aside.
* In the same frying pan you used to fry the cheese, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauces with 2 tablespoons boiling water for a couple of minutes over a low heat.
* Return the paneer to the frying pan and mix well, smothering the paneer cubes with the sauce.
Chilli Paneer is a spicy dish made out of soft cheese that is fried with Indian spices along with soya sauce and vinegar.
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# Chapati
Chapati is well known Indian Bread that is also sometimes referred to as Chapathi. Chapati is a thin flatbread which originated in the Indian Subcontinent.
* 1 cup of Wheat flour (can use wholemeal flour)
* ½ teaspoon salt (optional)
* 1 teaspoon ghee
* 65 ml of warm water
* Prepare dough by mixing together ½ cup of water with 1 teaspoon salt, 1 teaspoon ghee and just enough wheat flour.
* Knead well.
* Keep aside for about 45 mins.
* Take some dough and make small balls - size half of tennis balls.
* Dust with wheat flour.
* Roll into chapatis on a rolling board.
* Ready the chapati tawa and keep on flame.
* Roast both sides of chapati on the tawa moderately.
* Ready to serve.
* Add ghee on top of chapati if needed.
Chapati goes well with most Indian curries and dhal.
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# Naan Bread
Rotis and breads from India are nutritious and tasty. Naan is very popular indian bread all over the world.
* 3 cups self-raising flour (maida)
* 1 tablespoon oil
* 2 tablespoons butter
* ½ cup curds fresh
* salt to taste
* 2 teaspoons baking soda (soda - bicarb)
* warm milk for kneading (oil or water can also be used)
* Sieve together dry ingredients into a large rimmed plate.
* Add butter curds, oil and crumble with fingers.
* When it is like course crumbs, add milk a little at a time, till a soft pliable dough is formed.
* Cover with wet muslin cloth.
* Cover with another plate and keep aside for 5 - 6 hours.
* Knead dough lightly.
* Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
* Place on a pre-warmed griddle (tawa).
* Apply water on the top part with hands.
* Invert naan and stick to griddle.
* Invert griddle and roast over the gas flame directly.
* Serve hot with a drop of butter on it.
Tandoor is usually an earthen oven used in Rural India which gives rotis its fluffy and soft texture.
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# Curry Sauce
All Curry Recipes have a unique name, but generally any side dish made with curry sauce, vegetables and/or meat is referred to as a "curry" - especially the yellow and red, powders and sauces with high proportions of turmeric. Curry sauce is the base for most curry recipes. You can prepare the curry sauce in advance and even store it in the fridge or freezer.
* 2 medium size onions, peeled and roughly chopped
* ½ inch piece of ginger, peeled
* 2-3 cloves of garlic (optional but highly recommended), peeled
* 2 medium tomatoes, chopped finely or 200g tinned tomatoes.
* 2-3 tablespoons vegetable cooking oil
* 1 teaspoon cumin seeds
* A small pinch of asafoetida (optional)
* ½ teaspoon turmeric powder
* ¼ teaspoon chilli powder (adjust to taste)
* Salt to taste
* ½ teaspoon Garam Masala
* Few fresh coriander leaves, chopped
* Grind and mix onions, ginger and garlic together in a food processor.
* Heat the oil in a pan.
* Add cumin seeds and a pinch of asafoetida powder. Let the seeds splutter.
* Add the mixture of onion, ginger and garlic to the pan and fry until golden brown.
* Add turmeric powder and chilli powder and stir for 15 seconds.
* Add the tomatoes and stir fry until oil separates from the mass.
* Stir in the garam masala.
* Add Salt and chilli powder as per your taste requirements.
* Remember that this curry sauce will be added to the main dish (vegetables or meat), so the curry sauce should be stronger.
* Let it cool down. Bottle it or place in airtight containers and chill or freeze it.
* You must defrost and heat it before adding the meat or vegetables.
* If cooked on medium heat, chicken and green vegetables will release some water of their own. So add a little water at a time.
* When the meat/vegetables is cooked, turn heat off, sprinkle garam masala and chopped coriander leaves.
* Close the lid and let the flavours of garam masala and coriander infuse.
The curry sauce should be thick, although you can make it 'quite runny' if you prefer it that way. This curry sauce recipe can be used with vegetables or meat, and even goes well with jacket potato or chips.
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# Butter Chicken
Butter chicken or Murgh makhani is an Indian dish and popular in countries all over the world. Butter chicken apparently started in the Moti Mahal restaurant in Delhi in the 1950s when leftover tandoori and tikka chicken was put into a rich tomato and buttery sauce. Till this date it is one of the most popular Chicken dish all over the world.
* 12 medium chicken thighs, skinned with a sharp knife
* 4-5 tablespoons vegetable oil
For the marinade:
* 200g yoghurt
* 6 cloves of garlic, peeled and chopped
* A piece of root ginger weighing about 30g, peeled and grated
* two-thirds teaspoon chilli powder
* ½ teaspoon ground coriander
* 1 teaspoon ground cumin
* ½ teaspoon garam masala
* ½ teaspoon salt
* ½ tablespoon lime juice
For the makhani sauce:
* 500g tomatoes, skinned, seeded and chopped, or a 400g can of tomatoes
* ½ tablespoon dried fenugreek leaves
* ½ teaspoon paprika
* ½ teaspoon garam masala
* 100g butter
* 40ml single cream
* 1 tablespoon chopped coriander
* Salt and ground black pepper
* Place the yoghurt in a food processor with the rest of the ingredients for the marinade.
* Mix well with the chicken and leave overnight in a non-reactive covered bowl.
* The following day pre-heat the oven to 220C/gas mark 7.
* Put the vegetable oil to a heavy roasting tin or ovenproof dish.
* Add the pieces of chicken and cook for 30 minutes, turning after 15 minutes.
* Meanwhile put the tomatoes in a heavy-bottomed saucepan with the fenugreek and paprika, season, bring to the boil and simmer with the lid on for 30 minutes.
* Add the garam masala, butter, cream and coriander and simmer for another 5 minutes.
* Add the chicken to the sauce and simmer for 10 minutes.
Serve with boiled basmati rice or and Indian bread like chapatti, naan or roti.
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# Chicken Tikka Masala
Chicken Tikka Masala originated in the UK. The Chicken Tikka Masala Recipe below is broken into two parts, Tikka and Masala (sauce). This must be one of most popular Indian Curry Dish around the world.
For the Chicken Tikka Masala Sauce:
* 1 tablespoon butter
* 2 cloves minced garlic
* 1 minced green chilli
* 2 teaspoons ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon garam masala
* ½ teaspoon salt
* 1 tin of tomatoes (peeled, chopped and curshed)
* 1 cup whipping cream
* ¼ cup chopped fresh cilantro
For the Chicken Tikka Marinade:
* 1 cup plain yogurt
* 2 tablespoons lemon juice
* 2 teaspoons ground cumin
* 2 teaspoons ground red pepper
* 2 teaspoons ground black pepper
* 1 teaspoon cinnamon
* 1 teaspoon salt or add as needed
* 1 piece fresh ginger minced
* 500g boneless skinless chicken breasts, cut into 1 inch cubes
* Mix yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a bowl.
* Stir and mix it well.
* Let it marinade for 15 - 30 mins.
* Add the Chicken cubes to the marinade.
* Refrigerate the marinade for couple of hours (at least 1 hour).
* Put Chicken cubes onto skewers and grill until done.
* Your dry Chicken Tikka are ready :-) - Now the Sauce.
* Melt butter in a large, deep skillet over medium heat.
* Add garlic and green chillies and cook for 1 minute.
* Add and stir in coriander, cumin, paprika, garam masala and salt.
* Add and stir in tomato sauce and simmer 15 minutes.
* Add and stir in cream and let it simmer until sauce thickens (approx 5 minutes).
* Add grilled chicken to sauce and simmer until chicken is heated.
* Garnish with fresh Coriander.
Chicken Tikka Masala Curry is best served over basmati rice and naan, roti or chapati.
You can make other tikka masala dishes and recipes - just replace the chicken with lamb, fish or paneer.
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# Chicken Madras
Chicken Madras curry is a fairly hot curry sauce, red in colour and with heavy use of chilli powder.
* 2 tablespoons vegetable oil
* 1 medium-sized white onion, diced
* ½ teaspoon ginger paste
* ½ teaspoon garlic paste
* ½ cup tomatoes, diced
* ½ cup water
* ½ teaspoon garam masala
* ½ teaspoon turmeric
* ½ teaspoon red chile powder
* 500g boneless chicken, cut into 1 inch cubes
* 1 tablespoon coconut milk
* 1 pinch mustard seed
* 1 pinch fenugreek seed
* 1 pinch cumin seed
* 1 pinch whole, pre-soaked white lentils
* 5 whole dried Thai red chiles
* 5 curry leaves
* 1 tablespoon chopped coriander
* Heat 1 tablespoon of oil in a pan.
* Add diced onions and stir until they are golden in color.
* Add ginger and garlic and fry for ½ minute.
* Add tomatoes, water, garam masala, turmeric and chilli powder and cook for about 90 secs.
* Pour mixture into a blender until pureed.
* Add chicken to a pot along with coconut milk.
* After it starts to boil, let it simmer for about 6 minutes or until the meat is tender.
* Heat remaining 1 tablespoon oil in a fry pan.
* Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping.
* Add whole red chillies and stir until mixture turns a darker color.
* Add curry leaves. When the leaves become soft, take them out.
* Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.
* Serve hot, garnished with coriander.
Serve with naan bread and rice.
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# Chicken Vindaloo Curry
The Vindaloo style of cooking is of Goan origin. It can be cooked with any meat. Vindaloo is not common in India, but is a popular Indian dish in Goa. The dish has gained popularity in Britain, the Middle East, Australia and New Zealand, where it is almost universally featured on Indian restaurant menus.
* 2 teaspoons whole cumin seeds
* 1 teaspoon black peppercorns
* 1 teaspoon cardamom seeds
* 3 in stick cinnamon
* 1 ½ teaspoons whole black mustard seeds
* 1 teaspoon whole fenugreek seeds
* 5 tablespoons white wine vinegar
* 1 teaspoon salt
* 1 teaspoon cayenne pepper
* 1 teaspoon light brown sugar
* 10 tablespoons vegetable oil
* 2 large yellow onions, peeled and cut into half-rings
* 6 tablespoons water
* 1 in cube of fresh ginger, peeled and coarsely chopped
* 8-10 cloves garlic, peeled and coarsely chopped
* 1 tablespoon ground coriander seeds
* ½ teaspoon ground turmeric
* 1kg boneless chicken breast, cut into bite-sized pieces
* 8 oz tomato sauce
* 220g new potatoes, peeled and quartered
* Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
* Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil.
* Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
* Put the ginger and garlic in a blender. Add 3 tablespoons water and blend until you have a smooth paste.
* Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
* Add the chicken, a little at a time, and brown lightly.
* Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.
* Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.
Vindaloo is best served with naan bread and rice. Please note that this dish is very hot. The spices have a cumulative effect that builds up over the course of the meal.
Note: Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.
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# Fish Curry
This Fish Curry recipe is very easy to follow and is similar to a light fish stew. The fish curry is seasoned with ground spices such as ginger, cumin, coriander, chilli and turmeric. The curry sauce has strong flavour. You can add the whole green chillies at the end of the cooking. Fish used in this fish curry is called HOKI. Hoki is a succulent, white fish with a meaty texture that is perfect for this kind of fish curry dish.
* ½ teaspoon turmeric
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 2 chopped fresh green chillies, chopped
* ¼ teaspoon salt
* 30g fresh chopped coriander leaves
* 500gm Hoki Fish, skinned and cut into pieces, about 8cm long
* 3 tablespoons groundnut oil
* ¼ teaspoon cumin seeds
* ½ teaspoon mustard seeds
* 2 garlic cloves, crushed
* 1 teaspoon peeled and grated ginger
* 1 finely chopped onion
* 2 chopped medium tomatoes
* Mix together turmeric, ground cumin, ground coriander, chillies, salt and 20g coriander leaves.
* Coat the Hoki Fish evenly with the mixture of spices.
* Heat 2 tablespoons oil in a frying pan.
* Fry the Hoki Fish for 2 minutes on each side.
* Drain on kitchen paper and set aside.
* Heat the remaining oil in the same pan and add the cumin and mustard seeds.
* When they pop, add the garlic, ginger, onion, and tomatoes.
* Fry gently for about 8 minutes.
* Add about 200 ml boiling water and stir for a minute.
* Return the Hoki Fish to the pan and simmer for another 10-12 minutes or until the fish is cooked.
* Garnish with freshly chopped coriander.
* Serve it hot with plain boiled basmati rice.
The Fish Curry goes very well with steamed boiled rice. You could even serve it with roti or chapati.
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# Beef Curry
This quick recipe makes a simple and quick beef curry.
* 900g (2 lb) braising steak cut into bite-sized pieces
* A little plain flour
* 5 tablespoons (75ml) vegetable oil
* 1 medium onion, finely sliced
* 4 green cardamom pods
* 2 bay leaves
* 1 whole clove of garlic
* Water
* 2 teaspoons (10ml) curry powder
* 1 teaspoon (5ml) chilli powder
* 1 teaspoon (5ml) mustard powder
* 1 small onion, finely chopped
* 4 cloves crushed garlic
* 5cm (2 inches) of grated ginger root
* 1 finely chopped green chilli
* 1 cup of garam masala gravy (mix 2 tablespoon of garam masala paste with a cup of water to make the gravy)
* 4 tablespoons (60ml) finely chopped fresh coriander
* 1 tablespoon (15ml) roughly chopped fresh coriander
* Heat the oil in a pan over a medium heat
* Roll the beef in a little plain flour
* Fry the beef in small batches at a time until it is brown
* Put the beef, sliced onion, cardamom pods, bay leaves and whole garlic clove in a casserole dish, cover with water, put the casserole lid on and cook for 2 hours at 200C (390F)
* Make a paste of the curry powder, mustard powder and chilli powder with a little water
* Fry the chopped onion until translucent in the vegetable oil then add the crushed garlic, grated ginger and green chilli and stir fry on medium for a further 5 minutes
* Add the curry powder, mustard powder and chilli powder paste and stir in and fry for a further 30 seconds
* Add the cooked beef from the casserole to the pan
* Add the garam masala gravy and simmer for 5 minutes or until the beef is hot again, stirring occasionally
* If needed, add some juice from the casserole to prevent the curry becoming too thick or dry
* Now add the finely chopped fresh coriander and cook for a further minute
* Serve on rice and garnish with with the roughly chopped fresh coriander
As with most curry dishes, this particular beef curry goes well with naan bread and steamed rice.
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# Lamb Curry
This particular Indian Lamb Curry recipe is very easy to make. You can even cook it the day before and freeze it.
* About 450g (1 lb) boneless lamb
* 3 onions
* 4 cloves of garlic
* 2.5 cm ginger
* 3 tomatoes
* 3 tablespoons Ghee (Clarified Butter)
* 2 teaspoon ground coriander
* 1 ½ teaspoons ground cumin
* 1 teaspoon chilli powder
* 1 teaspoon Garam Masala
* 1 teaspoon salt
* 50 ml yoghurt, lightly beaten
* 225 ml water
* 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.
Serve the curry with some warm naan bread or chapati and rice.
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# Lamb Rogan Josh
Lamb Rogan Josh is a traditional Indian curry recipe for a highly spiced and fragrant lamb curry topped with shredded chillies.
* 680 g diced lamb
* 1 onion
* 1 tin chopped tomatoes
* 120 g full fat plain yoghurt
* 3 fresh red chillies
* 2 tablespoons sunflower oil
* ½ teaspoon chilli powder
* ½ teaspoon turmeric powder
* 240 ml hot water
Spice paste:
* 15 g fresh ginger
* 10 garlic cloves
* 1 teaspoon cumin seeds
* 1 tablespoon coriander seeds
* 6 cloves
* 12 peppercorns
* 15 g dessicated coconut
* 15 g flaked almonds
* 7 cardamoms
* 1 tablespoon sunflower oil
Garnish:
* ½ teaspoon garam masala
* Fresh parsley or coriander
Preparing the Spice Paste:
* Roast the coriander seeds - either in a hot pan or under the grill until they start to make a popping sound. Put to one side.
* Roast together the poppy seeds, cumin seeds, almonds, cardamoms, peppercorns and cloves. Put to one side.
* Roast the dessicated coconut - keep turning it and watch it carefully as it can easily burn.
* Grind the above roasted spices. If using a mortal and pestle it's easier to grind the coriander separetely first.
* Crush the garlic and ginger into a paste.
* Mix together the roast ground spices, the garlic and ginger paste with the single tablespoon of oil.
Cooking:
* Finely chop the onion and the red chillies.
* Fry these in sunflower oil in a large heavy pan without browning.
* Remove the pan from the heat and add the chilli powder, tumeric and above spice paste and mix.
* Return to the heat and gently fry on a medium heat.
* Add the yoghurt a little at a time and keep stirring it. This will stop it from curdling. Avoid using low-fat yoghurt.
* Add the copped tinned tomatoes, stir in and cook for 5 mins.
* Add the diced lamb and cook to seal the surfaces or the meat.
* Add the hot water, cover and cook in an oven at 180 deg C for about 1.5 to 2.00 hours. Remember to check it after 1.5 hours, stir and if it still has liquid remove the lid for the last 0.5 hour. This will help to thicken rich meaty sauce.
* Sprinkle with garam marsala and serve with freshly chopped corinader.
Serve the curry with some warm naan bread or chapati and rice.
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# Lamb Madras Curry
The fiery Madras curry. This popular dish is a western version of how meat curries are made in south India. The flavours are complex, intense and very rich.
* Curry Paste
* 4 g coriander seeds
* 2 g cumin seeds
* 2 g salt
* 2 ½ whole dried red chile peppers
* 3 fresh curry leaves
* 25 g garlic paste
* 6 g ginger paste
* 2 g ground turmeric
* 510 g lamb meat, cut into 1 ½ inch cubes
* 60 ml ghee (clarified butter), melted
* 30 ml vegetable oil
* 2 onion, sliced ¼ inch thick
* ½ (13.5 ounce) can coconut milk
* 235 ml water, divided
* 1 g fennel seeds
* 3 cardamom pods
* ½ cinnamon stick
* 2 g garam masala
* 2 g sugar
* 20 ml warm water
* 7 g tamarind paste
* Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
* Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
* Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 ½ hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
* When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.
Goes well with basmati rice and chapati, roti, or naan. Try using fresh garlic and ginger to get more flavours.
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# Italian Crusty Herb Bread
A delicious herb bread with added flavour from Pecorino cheese. The dough can also be used for pizza.
* 15g (6 teaspoons) dried instant yeast
* 500ml (2,½ cups) warm water (45 C)
* 1 ½ tablespoons caster sugar
* 3 tablespoons olive oil
* 3 teaspoons salt
* 1 tablespoon dried basil
* 1 tablespoon dried oregano
* 1 clove garlic, crushed
* 60g (½ cup) grated Pecorino Romano cheese
* 875g (7 cups) bread flour
* Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
* Stir olive oil, salt, herbs, garlic, cheese and about half of the flour into the yeast mixture. Gradually mix in the remaining flour. Dough will be stiff.
* Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp cloth. Allow to rise for 1 hour, or until the dough has doubled in size.
* Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased baking tray. Allow to rise until doubled in size, about a 30 minutes.
* Bake at 180 C for 35 minutes. Remove loaves from the tray, and let cool on wire racks for at least 15 minutes before slicing.
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# Parmesan and Rosemary Focaccia
Parmesan and rosemary add a delicious flavour and aroma to this soft, Italian bread.
* 220g bread flour
* 220g plain flour
* 2 teaspoons salt
* 1 tablespoon caster sugar
* 7g quick yeast
* 1 ¼ cups warm water (45 C)
* 3 tablespoons extra virgin olive oil, divided
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons grated parmesan cheese
* In a large ceramic bowl, stir together the flours and salt. Make a well in the centre of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
* Pour 2 tablespoons of the oil into the well. With a wooden spoon, stir the mixture in the centre of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
* Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour ½ teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
* Punch the dough down. Use 1 teaspoon of the oil to coat a baking tray, and place the dough on the tray. Gently press the dough out to about 1.5cm thickness. Pour the remaining 1 ½ teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough every 2.5cm. Sprinkle with the rosemary and the cheese. Place in a cold oven on the centre shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
* Preheat the oven to 190 C.
* Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the tray, and cool on a wire rack. Serve warm.
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# Tomato and Herb Pizza Base
* 1 ½ cups lukewarm water
* 1 tablespoon honey
* 1 3/4 teaspoons dried active baking yeast
* 345g plain flour
* 5 tablespoons wholemeal flour
* 1 tablespoon cornflour
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon dried rosemary, chopped
* ½ cup passato (tomato puree)
* 2 tablespoons olive oil
* pizza sauce, grated cheese, toppings to serve
* Pour warm water into a small bowl. Add honey and yeast, stir to dissolve, and let stand until foamy, about 10 minutes.
* In a large bowl, combine the flours, salt, pepper, oregano, basil and rosemary. Add the yeast mixture, passato and olive oil, stirring well to combine.
* When the dough has pulled together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 230 degrees C and place pizza stone in oven, if you're using one.
* Deflate the dough and turn it out on to a lightly floured surface. Divide the dough into 2 equal pieces and form into rounds; cover and let rest for 10 minutes.
* Roll the rounds out to desired size. Spread bases with pizza sauce from the centre outwards and add grated cheese and desired toppings. Bake on preheated pizza stone or on lightly oiled pizza trays until cheese is bubbly and golden, about 12 minutes.
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# Homemade Pasta
This is your basic traditional recipe for pasta. Don't forget that fresh pasta cooks much quicker than dried. You can use a dough hook attachment on your electric mixer or your hands to make the dough.
* 345g (2,3/4 cups) plain flour
* 1 pinch salt
* 2 eggs, beaten
* 125ml (½ cup) low fat milk
* 20g butter
* In a large bowl, stir together the flour and salt. Add the beaten egg, milk and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
* On a floured surface, roll out into a thin sheet, but not so it is transparent. Cut into desired lengths and shapes.
* Allow to air dry before cooking.
* To cook the pasta, bring a large saucepan of plenty salted water to a rapid boil. Add pasta,stir gently with a wooden spoon and then let it come back to the boil. The pasta is cooked when it rises to the surface, no more than 30-45 seconds.
* Drain in a colander and use as desired.
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# Spaghetti and Meatballs
This is a useful "standby" dish to have in your repertoire since both the meatballs and tomato sauce freeze perfectly and can be reheated successfully in the microwave.
For The Meatballs:
* 500 g minced beef
* 1 cup soft breadcrumbs
* 1 small onion, peeled and finely chopped
* Finely grated rind of 1 lemon
* 2 tablespoons finely grated Parmesan cheese
* 1 egg
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
For The Tomato Sauce:
* 2 tablespoons olive oil
* 1 onion, peeled and finely chopped
* 1 clove garlic, peeled and chopped
* 2 tablespoons tomato paste
* 1 (800 g) tin diced tomatoes
* Pinch of caster sugar
* ½ cup water
* 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
* Salt and freshly ground black pepper
* 400 g dried spaghetti
* To make the meatballs, combine the minced beef, breadcrumbs, chopped onion, lemon rind, Parmesan cheese, egg and salt and pepper to taste in a medium bowl. Use your hands to mix until well combined. With wet hands, shape the mixture into small balls. Place on a tray, cover with plastic wrap and chill in the refrigerator for 20 minutes.
* Heat the olive oil in a frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, until the meatballs are browned on all sides. Remove to a plate and repeat with the remaining meatballs. Wipe the frying pan clean with paper towels.
* To make the tomato sauce, heat the olive oil over medium heat. Add the onion and cook until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste and cook for 1 minute. Add the tomatoes and their juice, the sugar and the water and bring to the boil.
* Reduce the heat to medium-low and add the meatballs, spooning the tomato mixture over the meatballs so they are covered. Cover the frying pan with a lid and cook, stirring occasionally, for 10 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir in the oregano, and season to taste with salt and pepper.
* Bring a large saucepan of salted water to the boil. Add the spaghetti and cook, uncovered, stirring occasionally, for 10–12 minutes, or until al dente. Drain. To serve, scoop the spaghetti onto a large platter or into individual bowls and spoon over the meatballs and sauce.
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# Spaghetti Carbonara
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
* 500g spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, peeled and chopped
* 1 clove garlic, crushed
* 3 tablespoons dry white wine (optional)
* 4 eggs
* 60g (½ cup) grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* salt to taste
* ground black pepper to taste
* 2 tablespoons extra grated Parmesan cheese
* In a large saucepan of boiling salted water, cook spaghetti until al dente. Drain well. Toss with 1 tablespoon of olive oil and set aside.
* Meanwhile in a large frying pan, cook chopped bacon until slightly crisp; remove and drain onto kitchen paper towel.
* Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil and heat in the same frying pan. Add chopped onion and cook over medium heat until onion is transparent.
* Add garlic and cook 1 minute more. Add wine if desired; cook 1 more minute.
* Return cooked bacon to pan,add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
* Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.
* Quickly add Parmesan cheese and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
* Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
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# Spaghetti alla Puttanesca
Tomatoes and garlic are simmered with anchovies, capers, olives and dried chillies in this Italian pasta sauce.
* 500g spaghetti
* ½ cup olive oil
* 3 cloves garlic, crushed
* 1 tin (410g) chopped tomatoes
* 4 anchovy fillets, rinsed and chopped
* 2 tablespoons tomato purée or tomato paste
* 3 tablespoons capers
* 20 kalamata olives, pitted and coarsely chopped
* ½ teaspoon dried crushed chillies, or to taste
* Cook spaghetti according to package instructions; drain and set aside.
* Heat oil in a frying pan over low heat. Add garlic, and cook gently until golden. Add tomatoes and cook 5 minutes.
* Stir in anchovies, tomato purée, capers, olives and chillies. Cook 10 minutes, stirring occasionally.
* Toss spaghetti with sauce, and serve.
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# Spaghetti Aglio e Olio
A simple spaghetti dish tossed with garlic and olive oil. I like to give this simple dish a kick by adding dried chillies. Serve with grated Parmesan.
* 500g spaghetti
* 3-4 tablespoons extra virgin olive oil
* 3 cloves garlic, chopped
* ½ teaspoon dried crushed chillies
* salt and freshly ground black pepper to taste
* 60g (½ cup) freshly grated Parmesan cheese
* Cook spaghetti according to packet instructions; drain.
* In a small saucepan over low heat, place olive oil, garlic and chillies and simmer. Toss olive oil mixture with cooked spaghetti.
* Add salt and pepper to taste and serve with Parmesan cheese.
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# Spaghetti with Gorgonzola and Caramelized Onions
Caramelized onions, balsamic vinegar and Gorgonzola or Blue cheese, tossed with spaghetti.
* 500g packet spaghetti
* 4 tablespoons olive oil
* 2 large red onions, thinly sliced
* 2 cloves garlic, crushed
* 2 tablespoons balsamic vinegar
* 125g Gorgonzola or any blue cheese, crumbled
* Cook spaghetti according to packet instructions; drain.
* Heat oil in a large frying pan over medium high heat. Fry onions until golden brown, stirring often, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and drizzzle over balsamic vinegar.
* In a large bowl, combine pasta, onion mixture and Gorgonzola or Blue cheese. Toss until evenly coated, and cheese is melted.
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# Lasagne al Forno
Not heavy, stodgy, or meat-laden. Its really well balanced and will have people asking for seconds and the recipe.
Meat Sauce:
* 2 tablespoons olive oil
* ½ large onion, peeled & grated
* 1 large carrot, peeled & grated
* 2 garlic cloves, minced
* 2 pinches dried oregano
* 300 gms beef mince
* 1 tablespoon tomato puree
* 1 tablespoon Worcestershire sauce
* 1 bay leaf
* 2 tablespoons red wine
* 400 gms tinned chopped tomatoes
* 50 mls milk
* sea salt & cracked black pepper
Cheese Sauce:
* 50 gms butter
* 50 gms plain flour
* 600 mls milk
* pinch ground nutmeg
* 120 gms cheddar cheese, grated
* 40 gms parmesan, grated
* 6 fresh lasagne sheets (approx)
* Preheat oven to 225 degree's celcius
* To make the Meat Sauce; heat the oil in a hot pan and fry the onion, carrot and garlic together. Season with the bay leaf, a pinch of oregano, worchestershire sauce and a little salt & pepper. Allow the onion to soften before making a well in the centre of the pan.
* Place mince in the middle of the pan and stir to break it up. Add the tomato puree and allow it to cook for 30 seconds. Continue till all the meat has browned.
* Add wine and cook off alcohol before adding the tomatoes. Leave to simmer for 2-3 minutes. Finally add the milk, turn off the heat and set aside.
* To make the Cheese Sauce; melt the butter in a saucepan. Add flour to make a paste. When bubbling and grainy, add 1/3 milk, whisking to prevent lumps. Add remaining milk 1/3 at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg.
* Allow sauce to cook for a minute before adding the cheddar cheese. Stir and remove from the heat.
* Spoon ½ the meat sauce into a large baking dish and place pasta sheet(s) on top.
* Pour ½ the cheese sauce and spread out evenly over the pasta sheet(s) before spooning the remaining meat on top. Add the final layer of pasta and pour the remaining cheese sauce on top.
* Finish with the grated parmesan and sprinkle with another pinch of dried oregano. Add a light seasoning of salt and pepper. Bake for 20-25 minutes till golden brown.
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# Spinach and Feta Lasagne
Absolutely delicious spinach and feta lasagne - or cannelloni - which is quick to make and forgiving on quantities and you can add other vegetables. Meat eaters will enjoy it too!
For the filling:
* 250g crumbled feta cheese
* 350g cooked spinach (frozen spinach works fine as well)
* 350g reduced fat cottage cheese
* pinch nutmeg
* pinch salt
* pinch pepper
For the tomato sauce:
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 tin (400gm) tomato puree or passata
* 30ml water
* pinch oregano
* pinch thyme
* pinch basil
* pinch pepper
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 tablespoon white wine vinegar
* 1 cup grated cheese, edam or mozzarella
* 1 packet (375g) fresh lasagna sheets
* To make the tomato sauce: saute onion, garlic and a small amount of oil over a low heat until the onions and garlic turn clear. Add all other tomato sauce ingredients, using the water to rinse the tomato puree from the can. Simmer over a low heat, stirring occasionally and allow to reduce a little.
* To make the filling and assemble: preheat oven to 180 degrees C. Grease a medium size baking tray or casserole dish.
* Combine all filling ingredients together in a bowl and mix well. If making cannelloni, fill the cannelloni tubes and lay in lasagne dish. Otherwise, layer spinach mix with the lasagna sheets twice - starting with the spinach and finishing with a lasagna layer. Pour over the tomato sauce mixture and top with grated cheese-with both the cannelloni or lasagna.
* Bake in the oven for 30 mins. Leave to stand after cooking as there is no egg to hold this together. The lasagne will stay warm for an hour or so at room temperature.
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# Fettuccini Carbonara
Creamy bacon pasta and its a great quick meal. Serve with grated Parmesan and salad.
* 1 tablespoon olive oil
* 4 shallots,peeled and diced
* 1 large onion, peeled and sliced
* 500g bacon, cut into strips
* 1 clove garlic, chopped
* 1, 500g packet fettuccine
* 3 egg yolks
* 125ml (½ cup) cream
* 90g (3/4 cup) shredded Parmesan cheese
* salt and pepper to taste
* Heat olive oil in a large heavy saucepan over medium heat. Fry shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
* Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pan.
* In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
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# Fettuccine Carbonara (alternative)
Easy restaurant quality carbonara.
* 8 rashers bacon
* 450g fettuccine
* 4 eggs
* ½ cup (60g) grated fresh Parmesan cheese
* 1¼ cups (300ml) cream
* Black pepper
* Trim bacon and cut into chunks. Fry in frypan over medium heat until crispy, remove and drain on a paper towel.
* Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.
* Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pot and toss gently with tongs.
* Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.
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# Creamy Chicken and Mushroom Fettuccine
The best way to cook this dish is in a big electric banquet frying pan.
* 40g butter
* 1 kilo of chicken breast (diced, or sliced) OR 1 kilo of chicken tenderloins
* 2 onions sliced
* 400g mushrooms (either cut them in your preferred way or use whole button)
* 1 teaspoon crushed garlic
* 2 cups milk
* 2 tablespoons flour
* 1 cup grated tasty cheese
* 150ml thickened cream
* 100g baby spinach
* 450g fettuccine
* Prepare a large pot with water and place over a high heat to boil ready for your pasta.
* In your frypan: add the butter, onion, garlic and mushroom on a medium heat. Allow this to sauté for about 10 minutes depending on how cooked you prefer your mushrooms.
* Add chicken tenderloins or pieces, leaving until just cooked.
* (Around now your water should be boiling and you can add the pasta to the water)
* Move the chicken, onion and mushrooms to one side of the pan, and add flour to the butter already in the pan (you may need to add some additional butter), mixing flour with butter until it bubbles.
* Turn off heat and slowly add milk, stirring with the back of a spoon to combine flour and milk.
* Return to a low heat, stirring while sauce thickens.Add cheese and mix through, then add the cream and mix through.
* Add baby spinach leaves, and leave on a low heat for about 5 minutes to allow leaves to wilt, stirring occasionally.
* Test pasta to ensure it is cooked "firm but soft" and drain.
* Serve your chicken and sauce over pasta.
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# Basil Chicken with Vermicelli
This is the ultimate comfort food on a rainy night - and quick to prepare. Add the dried red chilli flakes if you want a bit of spice.
* 250g vermicelli pasta
* 2 teaspoons olive oil
* 1 small onion, finely chopped
* 1 clove garlic, chopped
* 2,400g cans chopped tomatoes
* 4 boneless chicken breasts fillets - cooked and cut into cubes
* 1 small bunch fresh basil, rinsed, leaves chopped
* ½ teaspoon salt
* ¼-½ teaspoon dried red chilli flakes (optional)
* 4 tablespoons freshly grated Parmesan
* Cook pasta according to packet instructions. Drain, and set aside.
* In a large frying pan, heat oil over medium-high heat. Fry the onions and garlic until onions soften, about 5 minutes. Stir in the tomatoes, chicken, basil, salt and optiional chilli. Reduce heat to medium, cover frying pan and simmer for about 5 minutes, stirring frequently.
* Toss sauce with pasta to coat and heat through. Serve with Parmesan.
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# Chicken Penne
Kind of like an Italian version of a stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green capsicums, garlic, tomatoes, oregano and basil for an easy weeknight dinner.
* 250g dry penne pasta
* 1 tablespoon corn flour
* 450g chicken stock
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 4 skinless, boneless chicken breast halves - cut into cubes
* 1 onion, sliced
* ½ green capsicum, seeded and thinly sliced
* ½ red capsicum, seeded and thinly sliced
* 1 can (400g) diced tomatoes
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* ¼ cup medium-dry white wine (optional)
* ½ cup freshly grated Parmesan cheese
* Bring a large pot of lightly salted water to a boil. Add the penne and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
* Whisk the corn flour and chicken stock together in a bowl until smooth. Set aside until needed.
* Meanhwile, heat the olive oil in a frypan over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes.
* Stir in the onion, and capsicums; cook until tender, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes. Pour in the chicken stock mixture and wine (if using) and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.
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# Pesto and Sun-Dried Tomato Chicken Pasta
A comforting midweek supper.
* 500g farfalle pasta
* 1 teaspoon olive oil
* 2 cloves garlic, crushed
* 2 skinless, boneless chicken breast fillets, diced
* dried crushed chillies to taste
* 30g semi sun-dried tomatoes cut into strips
* 125g prepared pesto
* Cook the pasta according to package instructions and then drain.
* Heat oil in a large frying pan over medium heat. Add the garlic and cook until soft. Add the chicken, season with chillies and cook until the chicken is golden and cooked through.
* In a large bowl, combine the pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
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# Chicken Chow Mein
Chicken breast strips stir-fried with snow peas, and scallions in garlic, ginger, soy sauce, and sherry. A classic Chinese dish, served in nearly every Chinese restaurant.
* 500g Boneless Skinless Chicken Breasts, cut into thin strips
* 2 cloves Garlic, minced
* 2 tablespoons Peanut Oil, divided
* ¼ cup Soy Sauce
* 2 tablespoons Dry Sherry
* 2 cups Fresh Snow Peas or 1 package (6 ounces) Frozen Snow Peas, thawed, cut into halves
* 3 Scallions, cut diagonally into 1 inch pieces
* 6 ounces uncooked Chinese Egg Noodles, cooked, drained and rinsed
* 1 tablespoon Dark Sesame Oil
* In a medium bowl rub garlic into chicken.
* Heat 1 tablespoon peanut oil wok over medium high heat.
* Add chicken. Stir-fry 3 minutes or until chicken is no longer pink
* Remove chicken from wok.
* Toss chicken with soy sauce and sherry.
* Heat 1 tablespoon peanut oil wok over medium high heat.
* Add snow peas to wok. Stir-fry 2 minutes or until crisp-tender.
* Add scallions to wok. Stir-fry 30 seconds.
* Add chicken to wok. Stir-fry 1 minute.
* Add Chinese noodles to wok. Stir-fry 2 minutes.
* Stir in sesame oil.
* Serve hot.
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# Bangkok Chicken Stir Fry
Chicken, mushrooms, miniature corn cobs, stir fried with scallions, garlic red pepper flakes and anchovy paste. Stir-fry dish is
finished by adding a soy sauce, sugar, basil mixture to the wok.
* 2 tablespoons chopped Scallions
* 3 cloves Garlic, halved
* 1 teaspoon Anchovy Paste
* ¼ teaspoon Red Pepper Flakes
* 500g Boneless, Skinless, Chicken Breasts, cut crosswise into ¼ inch thick slices
* 3 tablespoons Vegetable Oil
* 1 cup canned Button Mushrooms, drained
* 1 cup canned Baby Corn, drained
* 3 tablespoons Soy Sauce
* 2 teaspoons Sugar
* 3/4 cup Fresh Basil Leaves
* Romaine Lettuce Leaves
* Place scallions, garlic, anchovy paste, and red pepper flakes in food processor or blender - process until
smooth. Remove to a small bowl.
* Heat oil in wok over medium-high heat.
* Add chicken. Stir-fry until no longer pink.
* Remove chicken to a medium bowl.
* Reduce heat.
* Add anchovy mixture to wok.
* Add button mushrooms and baby corncobs. Stir-fry 1 minute.
* In a small bowl combine soy sauce and sugar, dissolve sugar.
* Add chicken back to wok. Add basil. Stir-fry 1 minute.
* Serve on lettuce.
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# Cantonese Chicken Stir Fry
Chicken marinated in sherry, corn starch and soy sauce, stir fried with garlic, ginger, mushrooms, green bell pepper, scallions,
tomato, bamboo shoots and bok choy. Serve immediately over long grain white rice.
* 4 Boneless, Skinless, Chicken Breast Halves, cut into bite size pieces
* 3 tablespoons Soy Sauce
* 2 tablespoons Dry Sherry
* 2 tablespoons Cornstarch
* 3 tablespoons Peanut Oil
* 2 cloves Garlic, finely chopped
* 1 tablespoon finely chopped Fresh Ginger
* 120g Mushrooms, sliced
* 1 medium Bell Pepper, halved, seeded, cut into 1 inch squares
* 2 Scallions, bias cut into ½ inch pieces
* 8 Cherry Tomatoes, halved
* ¼ cup Bamboo Shoots, very thinly sliced
* 1 teaspoon Sesame Oil
* 1 small head Bok Choy, halved lengthwise and cut crosswise into 1 inch pieces
* In a large bowl, marinate chicken in soy sauce, sherry and cornstarch for 30 minutes.
* Remove chicken from bowl, and reserve marinade.
* Heat wok over medium high heat. Add 2 tablespoons Peanut Oil.
* Add chicken. Stir-fry 3 minutes. Remove chicken from wok.
* Add 1-tablespoon peanut oil to wok.
* Add garlic, ginger, mushrooms, green bell pepper, and green onions. Stir-fry 2 minutes.
* Add reserved marinade, Chinese cabbage, tomatoes, and bamboo shoots. Stir-fry 1 minute.
* Remove wok from heat, add sesame oil, mix well and serve.
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# Thai Chicken Stir Fry
Chicken, red and green bell peppers, white onion, tomatoes, in a coconut thai curry sauce.
* 450g Boneless, Skinless Chicken Breasts, cut in strips
* 1 (1 ¼ ounces) can Unsweetened Coconut Milk
* 1 ½ teaspoon Thai Curry Paste
* 1 large Red Bell Pepper, cut into ¼ inch wide strips
* 1 large Green Bell Pepper, cut into ¼ inch wide strips
* 1 medium White Onion, thinly sliced
* 1 tablespoon Fish Sauce
* 1 tablespoon Brown Sugar
* 1 cup chopped Seeded Tomatoes, drained
* 1/3 cup chopped Fresh Basil
* 1 tablespoon Fresh Lime Juice
* Salt, to taste
* Heat wok over medium-high heat. Bring ¼ cup coconut milk and curry paste to boil, stirring constantly
with wooden spoon.
* Add red and green bell peppers and white onion. Cook 5 minutes.
* Add chicken, remaining coconut milk, fish sauce, and brown sugar.
* Toss chicken until cooked through, approximately 5 minutes.
* Stir in tomatoes, basil and lime juice. Stir-fry 1 minute.
* Season with salt.
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# Hot And Spicy Chicken Stir Fry
Marinated chicken breast strips with golden peanuts and crunchy squash in a soy sauce, cornstarch, wine, vinegar sauce.
* 450g Boneless, Skinless Chicken Breasts, cut into very thin strips
* ½ tablespoon White Wine
* ½ tablespoon Soy Sauce
* ¼ teaspoon Salt
* dash of Fresh Ground Black Pepper
* 3/4 tablespoon Cornstarch
* 2 ½ tablespoons Soy Sauce
* 2 ½ tablespoons Water
* ½ tablespoon Granulated Sugar
* ½ tablespoon White Wine
* 1 teaspoon Vinegar
* 1 teaspoon Cornstarch
* 2 tablespoons Peanut Oil
* 1 Dried Hot Pepper, cut into ½ inch long, remove seeds
* 1 teaspoon minced Garlic
* 1 teaspoon Sesame Oil
* 1 ½ cups diced Squash
* 1 ½ cups Peanuts
* In medium glass mixing bowl, combine chicken, white wine, soy sauce, salt, pepper and cornstarch.
* Combine soy sauce, water, sugar, white wine, vinegar and cornstarch in a small bowl. Set aside.
* Heat 1-tablespoon peanut oil in wok over medium-high heat.
* Stir-fry chicken until no longer pink. Remove from wok and set aside.
* Add 1-tablespoon peanut oil to wok.
* Add hot pepper, garlic, and 1-teaspoon sesame oil. Stir-fry 1 minute.
* Add diced squash and peanuts. Stir-fry 1 minute.
* Add chicken back to wok. Stir-fry 1 minute.
* Add vinegar mixture to wok. Stir-fry 1 minute.
* Serve hot.
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# Honey Soy Chicken
A simple Asian-inspired budget chicken dish.
* 125ml (½ cup) light soy sauce
* 80ml (1/3 cup) honey
* 1 lemon, juiced
* 1 garlic clove, crushed
* 12 chicken drumsticks
* Preheat oven to 180°C.
* Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
* Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
* Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear
when the drumsticks are pierced in the thickest part.
* Turn the drumsticks and baste them with the marinade every 15 minutes.
* Remove from oven, drain off marinade and cool to room temperature.
* Store in an airtight container in the fridge for up to 2 days.
If you want to reheat the drumsticks, preheat the oven to 140ºC.
Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.
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# Teriyaki Beef Stir Fry
A simple Asian-inspired dish.
* 500g beef round or topside steak, thinly sliced
* ¼ cup soy sauce
* ¼ cup water
* 2 tablespoons honey
* 4 cloves garlic, minced
* ½ teaspoon ginger
* 1 teaspoon oil
* 1 onion, chopped
* 2 cups chopped broccoli
* 1 green bell pepper, chopped
* 1 tomato, chopped
* Trim fat from beef. Cut into strips. (It is easier to partially freeze the beef before slicing - or thaw just to the
point where it can be cut easily.)
* Combine soy sauce, water, honey, ,ginger and garlic in a shallow dish. Add meat and turn to coat. Cover, and
refrigerate for 30 minutes to 1 hour.
* Add oil to a wok or stir fry pan at medium high heat. Add steak and vegetables, except for tomato, and cook
for 3 to 5 minutes.
* Add tomato and cook for an additional 3 minutes or until done.
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# Sichuan Beef Stir Fry
A simple Asian-inspired dish that takes just 20 minutes.
* 400g beef round or topside steak, thinly sliced
* 2 tablespoons salt-reduced soy sauce
* 2 medium dried red chillies, roughly chopped
* 1 teaspoon Sichuan peppercorns
* 2 teaspoons peanut oil
* 1 tablespoon each finely shredded fresh ginger and garlic
* 3 spring/green onions, sliced
* ½ red capsicum, sliced
* 2 cups cooked rice
* Place the beef into a bowl with half the soy sauce. Place the chillies and peppercorns in a mortar and pestle
and pound till crushed.
* Heat a wok over high heat and add oil. Add beef strips to wok and season well with salt. Add peppercorn
mix and stir-fry for 2 min or until beef starts to brown.
* Add garlic and ginger and stir-fry for 30 sec. Add spring/green onions and red capsicum and continue to
cook for 2 min.
* Add the remaining soy sauce to the wok. Toss well to combine.
* Serve with cooked rice, chopped coriander and fresh chilli if desired.
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# Chilli Beef Stir Fry
This is one of the quickest stir-fries around, spicy and great for an iron hit, not to mention the decadence of using eye fillet. All
you’ll need is a bowl of steamed rice or some noodles to serve with it.
* 400g eye fillet
* 1 tablespoon peanut oil
* 1 bunch baby bok choy, leaves separated and washed
* 80ml (1/3 cup) sweet chilli sauce
* 80ml (1/3 cup) soy sauce
* 3 spring onions, thinly chopped
* 100g (2/3 cup) roasted peanuts (optional)
* Steamed rice or hot noodles to serve
* Cut eye fillet into 1 cm slices, and then cut each slice into 1 cm strips.
* Heat a wok over a high heat, add oil, swirl around wok and add beef. Toss and cook for 2-3 minutes, or until
beef is well browned.
* Add bok choy, stir well. and then add chilli sauce, soy sauce, spring onions and peanuts (if using).
* Allow to heat through and serve immediately with steamed rice or hot noodles.
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# Lamb Massaman Curry
A simple Asian-inspired dish.
* 2 tablespoons Massaman curry paste
* 700g lamb rump steak, cut into 1cm cubes
* 400ml can coconut milk
* 1 tablespoon shredded fresh ginger
* ¼ cup each fish sauce and palm sugar
* ½ cup roasted peanuts
* 2 cinnamon sticks
* 2-3 potatoes, cut into 3cm pieces
* Heat 1 tablespoon vegetable oil in large saucepan or wok over medium heat. Add curry paste. Cook, stirring
for 2 min. Add lamb and continue to stir for a further 5 min.
* Add coconut milk, ginger, fish sauce, palm sugar, peanuts and cinnamon sticks. Reduce heat to low and
simmer for 45 min.
* Add potatoes and continue cooking for a further 45 min or until meat is tender and potatoes are just
cooked.
* Serve in bowls with rice and garnish with sliced fresh chilli.
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# Panang Curry
A delicious Asian-inspired curry that is mild enough for the kids to enjoy.
* 2 tablespoons panang curry paste
* 400ml can coconut milk
* 2 tablespoons each fish sauce and brown sugar
* 1 red onion, finely sliced
* 1 cup each sliced green beans and red capsicum
* 500g chicken breast or pork strips
* 227g can bamboo shoots, drained
* 1/3 cup each fresh coriander and Thai basil leaves
* In a jug, combine the curry paste, coconut milk, fish sauce and brown sugar. Set aside.
* Heat 1 tablespoon oil in a wok over medium high heat. Add sliced onion, beans and capsicum. Stir-fry for 2
min.
* Pour over coconut milk mixture, bring to the boil. Add chicken, reduce heat and simmer for 8-10 min. Add
bamboo shoots and cook for a further 1 min.
* Stir through coriander and Thai basil leaves.
* Serve in bowls with steamed rice. Garnish with fresh bean shoots.
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# Thai Coconut Pumpkin Soup
Refreshingly spicy twist on an old winter favourite.
* 2 onions, chopped
* 2 tablespoons grated ginger
* 1 small red chilli, deseeded, finely chopped (optional)
* 1 ½ kg pumpkin, peeled and chopped
* 3 cups vegetable stock
* 270ml can coconut milk
* juice of 1 large lemon
* ½ cup coriander, chopped
* Heat 2 tablespoons peanut oil in a large saucepan and cook onion for 5 min. Add ginger, chilli and pumpkin
and cook, stirring, for 3 min.
* Add stock and bring to the boil. Simmer gently for 20 min, or until pumpkin is soft.
* Puree the soup in a blender and then return to the saucepan.
* Add the coconut milk, lemon juice and coriander and return to a simmer. Season to taste with 1-2
tablespoons fish sauce and extra lemon juice.
* Serve with crusty bread and garnish with coriander leaves.
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