Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: baby, basil, bean, cauliflower, coconut, corn, course, curry, fish, green, kaffir, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, onion, onions, potato, potatoes, red, sauce, thai, vegetable | No Comments »
Chop the onion, peel and dice the potatoes, cut the green beans into short lengths, seed and cut the red pepper into strips, cut the baby sweetcorn in half lengthways. In a hot wok with oil, add the curry paste. Cook for 1 min. Add the coconut milk and water. Boil, reduce the heat and simmer for 5 min. Add the potatoes, cauliflower and lime leaves, and simmer for 7min. Add the green beans, red pepper, sweetcorn, and red pepper. Cook for a further 5 min. Season with fish sauce, lime juice, zest and sugar. Garnish with fresh basil and serve with jasmine rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apples, basil, coconut, corn, course, curry, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, milk, pineapple, pork, red, sweet, thai | No Comments »
Dice the pork meat. In a hot wok with oil, add the curry paste. Cook for 1 min, add the pork in batches and stir-fry until lightly brown. Add the coconut milk and water. Boil, reduce the heat and simmer for 10 min. Add the sweetcorn, pineapple and cook for 5 min. Season with fish sauce, lime zest and sugar. Sprinkle with fresh basil. Serve with jasmine rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, celery, chowder, corn, course, haddock, know your onion, know your onions, knowyouronion, knowyouronions, leek, main, milk, mussel, onion, onions, potato, potatoes, smoked, starter, white, wine | No Comments »
In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.
