Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: contemporary, course, fish, garlic, gurnard, know your onion, know your onions, knowyouronion, knowyouronions, main, mullet, mushroom, mushrooms, onion, onions, papillote, red, salmon, savory, sole, spring | No Comments »
Remove the thick stems from the mushrooms (depending on the kind). Cut them into thick slices. Heat the oven to 450°. Spread the mushrooms on one side of 4 sheets of parchment. Lay a portion of fish over the mushrooms. You can roll the fillets, if they are too long. Top the fish with the butter, chopped garlic, spring onions and savory, drizzle some sesame oil and season with salt and pepper. Seal the parcels and bake on a sheet pan until puffy and browned (about 6 min). Serve in the papers or carefully transfer the contents to a dinner plate.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bell, course, greek, know your onion, know your onions, knowyouronion, knowyouronions, lamb, loin, main, pepper, red, salad, sirloin, yoghurt | No Comments »
Cut the loin in cubes and season well with salt, pepper, paprika, cumin, coriander and olive oil. Dice the pepper and onion. Skewer the lamb cubes placing one piece of pepper and one of onion between each cube. Grill the kebabs until lightly charred but still pink inside and leave to rest for 5 minutes. Chop some mint and mix in the yoghurt, along with some salt and pepper. Season the salad with olive oil, lemon juice, salt and pepper and serve topped with the kebab and some yogurt.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bean, chillies, chives, course, fish, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, noodle, noodles, pad, peanuts, pork, prawn, prawns, red, rice, sauce, shrimp, shrimps, sprouts, thai | No Comments »
Soak the noodles in warm water for 10min, until soft. Drain and reserve. In a hot wok or large frying pan, add the oil,H75 the chopped garlic, chopped chillies, and thinly sliced pork. Stir-fry for 2min. Add the prawn and cook for 3min. Stir in the chopped garlic chives and rice noodles. Toss. Add the fish sauce, lime juice, sugar and beaten eggs, tossing with two wooden spoons until heated through. Finish the dish with the sprouts, coriander and peanuts.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: dessert, fruit, italian, know your onion, know your onions, knowyouronion, knowyouronions, pears, poached, red, vanilla, wine | No Comments »
Peel the pears, leaving the stem. Do not throw away the skins. Cut off a slice of the pears’ bottoms, so that they can stand upright. In a saucepan combine the wine, sugar, lemon zest, pear skins, pepper and vanilla pod, split lengthwise. Bring it to the boil, add the pears and reduce the heat. Let it simmer for 25 minutes. Leave it to cool and then refrigerate overnight. Drain over a saucepan and simmer the cooking wine to a simmer, until it reduces to a syrup. Leave to cool. Serve cold with ice cream or whipped cream.
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: chicken, chillies, coriander, galangal, ginger, grass, know your onion, know your onions, knowyouronion, knowyouronions, lemon, nam, pla, red, soup, starter, thai, thighs | No Comments »
Peel and thinly slice the galangal and the white part of the lemon grass stems. Cut the chicken into thin strips and chop the red chillies. Combine the galangal, lemon grass, coconut milk and stock in a pan. Bring it to the boil and simmer for 10min. Add the chicken and chillies, cooking for a further 8min. Season with the fish sauce (in place of salt) and brown sugar. Add the coriander leaves and serve. Garnish with more coriander.
