Ingredients:

Snow fish 1 fillet: about 150g
Steamed jasmine rice: 1 cup
Asparagus: 5 stalks
Coconut milk: 3 tbsp + 1 cup
Red curry paste: 1 tbsp
Red chili (cheefa:) 1 chili cut into thin strips
Hot basil leaves (bai krapao): 1 handful
Kaffir lime leaves: 2 leaves cut into thin strips
Table salt pinch
Ground black pepper pinch
Olive oil or sunflower oil: 2 tbsp

Method:

· Prepare the fish, leaving the skin on, and season with salt and pepper. put on hot grill with 1 tbsp oil and cook until just done (6-8 min)

· Put in 3 tbsp of coconut milk to the steamed rice and season with a little salt. Pack into a cup or small bowl.

· Heat up the remaining oil in a saucepan, add curry paste and cook until fragrant (2-3 min), then stir in 1 cup of coconut milk and half of the kaffir lime leaves and chilies.

· Deep-fry the hot basil leaves until crisp, soak up the oil and set aside. Grill the asparagus for 2-3 minutes.

· Pour the sauce onto a plate, upend the cup of rice in the middle, and place the aspargus and fish on top and then the fried basil leaves. Decorate with the remaining strips of chili and kaffir lime leaf.

 

 

 

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Ingredients:

• 3 tbsp vegetable oil
• 1 14 oz package of firm or extra firm tofu, crumbled
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp chili powder
• salt and pepper to taste
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 1 14 oz can tomato sauce
• 1 28 oz can whole or diced tomatoes, with liquid
• 1 28 oz can kidney beans, drained
• 3 tbsp sugar

Preparation:

In a large pot, sauté the tofu in the vegetable oil over average high heat for about 3 minutes. Put in the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow cooking for at least 45 minutes. Enjoy!

Makes eight servings of homemade chili.

 

 

 

Ingredients

· 2 tbsp sunflower oil

· 1 red onion, thinly sliced

· 2 red peppers, seeds removed, sliced

· 1 garlic clove crushed

· 2 red finger chillies, seeded and finely sliced on the diagonal

· 4 small chicken breasts skinned and sliced into long strips

· 4 spring onions cut into 4cm/1-2in slices

· 1 tsp cornflour

· 6 tbsp blackbean sauce from jar

· 2 tbsp dry sherry

· 75ml/3fl oz water

· 1 tbsp chopped fresh coriander

Preparation method

1. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir-fry for 1-2 minutes.

2. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender.

3. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry and water. Whisk until well combined. Add the sauce mixture to the wok and allow thickening slightly.

4. Serve with boiled or steamed rice.

 

 

Ingredients

•    1/3 cup orange juice
•    1/3 cup maple syrup
•    2 tablespoons balsamic vinegar
•    1-1/2 teaspoons Dijon mustard
•    1 teaspoon salt, divided
•    3/4 teaspoon pepper, divided
•    1 tablespoon minced fresh basil or 1 teaspoon dried basil
•    1/2 teaspoon grated orange peel
•    6 boneless skinless chicken breast halves (6 ounces each)

Recipe Directions

1.    In a little saucepan, combine the orange juice, syrup, vinegar, mustard, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to one/a pair of cup, regarding 5 minutes. Stir in basil and orange peel. Remove from the heat; put aside.
2.    Sprinkle chicken with remaining salt and pepper. Grill chicken, lined, over medium heat for five-7 minutes on each aspect or till a meat thermometer reads a hundred and seventy°, basting frequently with orange juice mixture.