P for Phuket (Thailand)

Thai crunchy satay king prawns

Thai crunchy satay king prawns

Ingredients:-

24 fresh peeled and rinsed king prawns

1 tbsp of peanut butter

2 tbsp cruched peanuts

200 ml coconut milk

1 tsp of thai red curry paste

half tsp of fish sauce

half tsp of tomato puree

1 tsp of brown sugar

1 red chilli

2 crispy rye breads

Method:-

Add to a pan:- Peanut butter, peanuts, coconut milk, red thai curry paste, fish 

sauce, tomato puree & brown sugar.

Mix well together and use enough to just coat all the prawns

Once prawns are coated put them on skewer (6 per skewer)

Heat the rest of mixture in pan and simmer for 5 mins

Crush up the rye breads

Deseed and dice up chilli very fine

Mix chilli and bread crumbs together and flatten out on chopping board

Dip the skeweres in the bread crumb chilli mixture until they are covered

Grill the prawns in hot oven for 2-3 mins each side.

Serve on plate with hot peanut sauce on side to dip

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Thai Green Chicken Curry

Thai Green Chicken Curry

Ingredients:-

225g new potatoes , cut into chunks

150g mixed baby corn and mange tout

Bamboo Shoots

1 tbsp olive oil or vegetable

1 garlic clove , chopped

1 rounded tbsp or 4 tsp Thai green curry paste

400ml can coconut milk

2 tsp Thai fish sauce

1 tsp caster sugar

1 lime zest

450g chicken breast diced

Good handful of fresh basil leaves

Method:-

Put the potatoes in a pan of boiling water and cook for 5 minutes.

Throw in the baby corn and mange tout and cook for a further 3 minutes.

Drain and put to one side.

In a wok or large frying pan, heat oil

Then drop in the garlic and cook until golden, this should take only a few seconds.  

Spoon in the curry paste and stir it around for a few seconds to begin to cook the 

spices and release all the flavours. 

Pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken.

Turn the heat down to a simmer and cook, covered, for about 10 minutes until the 

chicken is cooked.

Tip in the potatoes baby corn, mange tout and bamboo shoots and let them warm through in the hot 

coconut milk, then add a lovely citrussy flavour by stirring in the lime zest.

The basil leaves go in next, but only leave them briefly on the heat or they will 

quickly lose their brightness. 

Scatter with the lime garnish and serve immediately with boiled rice.

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We used this Green curry paste (Very Good)

Perfect to wash down the Thai Green Chicken Curry

I for India

India officially the Republic of India, is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.18 billion people, and the most populous democracy in the world.Mainland India is bounded by the Indian Ocean on the south, the Arabian Sea on the west, and the Bay of Bengal on the east; and it is bordered by Pakistan to the west Bhutan, the People's Republic of China and Nepal to the north; and Bangladesh and Burma to the east. In the Indian Ocean, mainland India and the Lakshadweep Islands are in the vicinity of Sri Lanka and the Maldives, while India's Andaman and Nicobar Islands share maritime border with Thailand and the Indonesian island of Sumatra in the Andaman Sea. India has a coastline of 7,517 kilometres (4,700 mi).

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. 

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Tandoori Chicken

4 Chicken pieces (Leg and thigh part) Skin and score pieces

150ml Plain yoghurt

1.5 tsp Ground cumin

1.5 tsp Ground coriander

1.5 tsp Paprika

1.5 tsp Salt

1.5 tsp minced garlic

1.5 tsp minced ginger

2 tsp oil

Squeeze of Lemon Juice

Coriander

Methodology:-

In a bowl combine the yoghurt, cumin, coriander, paprika, salt, garlic, ginger, oil

Add the chicken pieces to bowl and fully coat and rub in mixture into chicken

Cover chicken and place in fridge for 4 hours to marinade

Preheat oven to 200°C 

Add marinaded chicken to baking dish and place in oven for 25 - 30 mins turning once. 

Then char grill or BBQ chicken each side until charred. 

If you have no Char grill or BBQ then a regular grill can be used but not as effective.

Serve with fresh tomatoes and roasted peppers & onions 

Garnish with Coriander and squeeze some Lemon juice on

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Dal Tadka

1 cup of dried red lentils split

2 cups of water

1 tsp salt

1 tsp turmeric

2 tbsp oil

2 tsp cumin seeds

Fenugreek leaves small handful of (or 1 tsp ground fenugreek)

1 Onion diced

1 tsp of minced garlic

1 large tomato diced

1 tsp of turmeric

½ tsp of chilli powder

3 tsp of ground coriander

 2 tsp of ground cumin

1 tsp of salt

Fresh coriander

Methodology:-

Add lentils water, 1 tsp salt and 1 tsp turmeric to pan

Bring to the boil cover and simmer until all water is absorbed

In a frying pan heat 2 tsp of oil

Add cumin seeds for 1 min

Add Fenugreek for a few seconds

Add onion and brown 

Add garlic for 1 min

Add tomato, turmeric, chilli powder, ground coriander, ground cumin, salt.

Cook until it becomes a thick pulp and add to lentils and stir in

If the lentils are too thick stir in a little water until right consistency 

Stir in coriander

Serve as a side dish or as a soup with some naan bread.

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Methi Chicken

8 chicken thighs skinned de-boned and diced

Handful of Methi leaves 

100ml plain yoghurt

2 Tbsp oil

2 tsp cumin seeds

1 large onion diced

1 tsp salt

1 tsp minced ginger

1 tsp minced garlic

1 tsp of turmeric

1 large tomato diced

½ tsp chilli powder

2 tsp coriander powder

1 medium green chilli diced

1 tsp of Garam Masala

Fresh coriander

Methodology:-

Heat oil in large pan

Add cumin seeds fry for about 1 min

Add onion and fry until golden brown

Add salt, ginger, garlic, turmeric fry for 1 min

Add tomato, chilli powder, fresh chilli, coriander powder fry for about 3-5 mins

Add Methi leaves and stir in

Stir in yoghurt

Stir in chicken and cook for 10 – 15 mins until chicken is cooked

Take off the heat and stir in Garam masala and some chopped coriander

Done

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Saffron Basmatic rice

3 cups Basmati Rice

A few threads of saffron

8 Cloves

5 cups water

1 tsp Salt

Methodology:-

Add water, cloves, Saffron, salt to pan and bring to boil

Add the rice and simmer for 15 mins stirring occasionally

Remove from heat and cover and leave for 5 mins

Remove the cloves and ready to serve.

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Pineapple and Mango Lassi Drink

2 fresh pineapple rings diced

¼ of fresh mango peeled and diced

5 Tbsp of plain yoghurt

1 tbsp syrup

Methodology:-

Add all ingredients to food processor and blend until smooth.

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