Thai Green Papaya Salad - Recipe

THAI GREEN PAPAYA SALAD

Ingredients:

• 1 large bowl or serving plate of salad greens
• 1 tomato, sliced
• 1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
• 1/2 to 1 cucumber, sliced
• approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
• 1 cup fresh basil, roughly chopped if the leaves are large
• Optional garnish: a few edible flowers, such as nasturiums or pansies
• SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
• 2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
• 2 Tbsp. oil (a light vegetable oil like canola works well)
• 2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
• 1 Tbsp. freshly squeezed lime juice
• 2 heaping tsp. brown sugar
• 1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)

Instructions:

1. Stir all 'Dressing' ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
2. Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
3. Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans (if using), shrimp or tofu (if using) and most of the basil. Pour over the dressing, tossing well to combine.
4. Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.
5. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts.

Phat Thai - Recipe

Phat Thai

Ingredients:

• 1 tbsp roasted peanuts, roughly chopped, to serve200g raw prawns
• small pack coriander, stalks finely chopped, leaves roughly chopped
• 2 x 200g packs straight-to-wok pad Thai noodles
• 85g beansprouts
• 1 egg, beaten with a fork
• juice 1 lime, plus wedges to serve
• 1 tbsp fish sauce
• 2 tsp sugar

Instructions:

1. Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
2. Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

Thai Minced Chicken Salad - Recipe

THAI MINCED CHICKEN SALAD 

Ingredients:

• 2 lemongrass
• 4 lime leaves, stalks removed
• 2 red chillies, deseeded
• 3 garlic cloves
• fingertip-length piece fresh root ginger
• 4 skinless chicken breasts
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tsp chilli powder
• 50ml fish sauce
• 1 red onion, chopped
• 3 tbsp lime juice
• handful each mint, basil and coriander leaves, roughly chopped

Instructions:

1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.
2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.
3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

Thai Tom Yum Soup - Recipe

Thai Tom Yum Soup

Ingredients:

• 700ml chicken stock
• 1 lemongrass stalk, bruised and cut into large pieces
• 5 thick slices galangal
• 3 coriander roots or 6 stems, bruised, plus leaves to garnish
• 3 lime leaves, torn
• 6 large prawns, shelled
• 3 tbsp Thai fish sauce
• 6 small green chillies, chopped
• 4 tbsp lime juice

Instructions:

1. Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
2. Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

Thai Chicken Khao Soi - Recipe

THAI CHICKEN KHAO SOI

Ingredients:
Khao Soi Paste

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 cloves garlic cloves
• 1 2" piece ginger, peeled, sliced
• ¼ cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

Soup

• 2 tablespoons vegetable oil
• 2 14-oz. cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1½ lb skinless, boneless chicken thighs, halved lengthwise
• 1 lb Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt

Instructions:

1. Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Khao Soi Paste

1. Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
2. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

1. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
2. Meanwhile, cook noodles according to package directions.
3. Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Thai Phat Kaphrao - Recipe

THAI PHAT KAPHRAO

Ingredients:

• 2 tbsp vegetable oil
• 450g boneless skinless chicken thighs, cut into chunks
• 3 tbsp coarsely chopped garlic
• 3 tbsp finely sliced shallots
• 3 fresh green or red chillies, seeded and finely shredded
• 2 tbsp fish sauce (nam pla)
• 2 tsp dark soy sauce
• 2 tsp sugar
• a large handful of Thai or ordinary basil leaves

Instructions:

1. Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
2. Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
3. Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Thai Green Chicken Curry - Recipe

THAI GREEN CHICKEN CURRY

Ingredients:
For the green curry paste

• 1 stalk lemongrass, thinly sliced
• 1 tbsp lime juice
• 1 tsp whole peppercorn
• 1 tsp coriander seed
• ½ tsp cumin seed
• 6 green bird's-eye chillies, trimmed and halved
• 4 garlic cloves, peeled
• 5 shallots (use Thai if possible)
• 3cm piece galangal or ginger, peeled and sliced
• 1 rounded tsp shredded kaffir lime peel (if you can get it)
• 2 tbsp chopped coriander stalks
• 1 tbsp chopped coriander leaves
• 1 level tsp shrimp paste
• 2 tbsp vegetable or sunflower oil

For the curry

• 2 x 400g cans coconut milk
• 2 heaped tbsp green curry paste
• 500g skinless, boneless chicken breasts, cut into thin strips
• 100ml chicken stock, plus extra if necessary
• 1-2 tbsp fish sauce
• 2 tsp palm sugar (or light muscovado)
• 4 kaffir lime leaves
• 50g fine green beans, halved
• 100g baby aubergines, diced (or Thai pea aubergines)
• handful Thai basil, shredded

Garnish

• coriander leaves
• 1 red chilli, thinly sliced
• 1 spring onion, shredded and left to curl in ice cold water

Instructions:

1. To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
2. Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

Thai Yam Salad - Recipe

THAI YAM SALAD

Ingredients:

• 1 red chilli, halved and finely sliced, use a bird's eye chilli for more heat
• 2 shallots, finely sliced
• 1 lemongrass, finely sliced
• 2cm piece ginger, shredded
• 2 cooked, skinless chicken breasts
• small bunch mint leaves
• large bunch Thai basil or coriander
• 1 lime cut in wedges or cheeks, to serve
• steamed jasmine rice, to serve

Instructions:

1. Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
2. Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.

Thai Kai Yang - Recipe

THAI KAI YANG

Instructions:

• 6 medium cloves garlic
• 12 sprigs cilantro, including thick stalks
• 3 tablespoons palm or light brown sugar
• 2 teaspoons ground white pepper
• 1 teaspoon ground coriander
• 2 tablespoons fish sauce
• 2 teaspoons dark soy sauce
• 2 (3-inch) segments lemongrass (optional)
• 1 whole chicken, spine removed, split in half along the breast bone
• 1 recipe Thai-Style Sweet Chili Dipping Sauce

Instructions:

1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
2. Place chicken halves flat on a cutting board. Insert two metal skewers into each chicken, running parallel through the legs and the breasts. Transfer chicken to a casserole dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to over night.
3. When ready to cook, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 3 minutes longer (be careful, the skin is very prone to burning). If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.
5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with dipping sauce.

Thai Fried Rice - Recipe

THAI FRIED RICE

Ingredients:

• 2 tbsp vegetable oil
• 1 red onion, halved and sliced
• 2 garlic cloves, sliced
• 1 red chilli, sliced
• 250g raw large peeled prawns
• 300g cooked brown rice (about 140g uncooked rice)
• 75g frozen peas
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• small bunch coriander, roughly chopped, plus a few leaves to serve
• 4 large eggs
• chilli sauce, to serve (optional- we used sriracha)

Instructions:

1. Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
2. Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.

Italian Chicken Parmigain - Recipe

ITALIAN CHICKEN PARMIGAIN

Ingredients:

• 2 large, skinless chicken breasts, halved through the middle
• 2 eggs, beaten
• 75g breadcrumbs
• 75g Parmesan, grated
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• half a 690ml jar passata
• 1 tsp caster sugar
• 1 tsp dried oregano
• half a 125g ball light mozzarella, torn

Instructions:

1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
2. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
3. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pou and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if r the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted you like.

Italian Fettuccine Alfredo - Recipe

ITALIAN FETTUCCINE ALFREDO

Ingredients:

• 1/2lb.  fettuccine, uncooked
• 1lb.  boneless skinless chicken breasts, cut into strips
• 4 tsp.  flour
• 1-1/4 cups  fat-free reduced-sodium chicken broth
• 4oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 Tbsp.  KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp.  garlic powder
• 1/4 tsp.  pepper

Instructions:

1. COOK pasta as directed on package, omitting salt.
2. MEANWHILE, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.
3. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Italian Lasagna - Recipe

ITALIAN LASAGNA

Ingredients:

• 1 pound sweet Italian sausage  
• 3/4 pound lean ground beef  
• 1/2 cup minced onion  
• 2 cloves garlic, crushed  
• 1 (28 ounce) can crushed tomatoes  
• 2 (6 ounce) cans tomato paste  
• 2 (6.5 ounce) cans canned tomato sauce  
• 1/2 cup water  
• 2 tablespoons white sugar  
• 1 1/2 teaspoons dried basil leaves  
• 1/2 teaspoon fennel seeds  
• 1 teaspoon Italian seasoning  
• 1 tablespoon salt  
• 1/4 teaspoon ground black pepper  
• 4 tablespoons chopped fresh parsley  
• 12 lasagna noodles  
• 16 ounces ricotta cheese  
• 1 egg  
• 1/2 teaspoon salt  
• 3/4 pound mozzarella cheese, sliced  
• 3/4 cup grated Parmesan cheese

Instructions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Linguine With Clam Suace - Recipe

LINGUINE WITH CLAM SAUCE

Ingredients:

• 1 pound linguine
• 1/2 cup plus 1 tablespoon olive oil
• 6 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 18 littleneck or chowder clams
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian, flat leafed parsley

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
2.  Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

Italian Veal Marsala - Recipe

ITALIAN VEAL MARSALA

Ingredients:

• salt, pepper,flour for dredging,mixed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1lb mushroom, sliced
• 1⁄2 cup marsala wine
• 1 cup chicken stock

Instructions:

1. mix flour,salt pepper on plate.
2. dredge veal and set aside.
3. heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
4. add marsala to deglaze pan, add chicken broth and reduce by half.
5. add veal and mushrooms to pan to heat through.

Italian Chicken Saltimbocca - Recipe

Italian Chicken Saltimbocca

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 tablespoon fresh lemon juice
• 4 medium chicken cutlets
• Kosher salt and freshly ground black pepper
• 4 paper-thin slices prosciutto
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 3 tablespoons olive oil

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
2. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
3. In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

Italian Pasta Primavera - Recipe

ITALIAN PASTA PRIMAVERA 

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Instructions:

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Italian Shrimp Fra Diavolo - Recipe

ITALIAN SHRIMP FRA DIAVOLO

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound medium shrimp, peeled and deveined
• 5 cloves garlic, thinly sliced
• 2 to 4 anchovy fillets, chopped
• 1 teaspoon red pepper flakes, plus more for topping
• 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
• 1/2 cup dry white wine
• 3 sprigs oregano, leaves stripped and roughly chopped
• Kosher salt
• 12 ounces bucatini or linguine
• 1/2 cup fresh parsley or basil leaves, roughly chopped

Instructions:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
2. Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
3. Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
4. Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Penne Alla Vodka - Recipe

PENNE ALLA VODKA

Ingredients:

• 3 tablespoons butter
• 3 -4 cloves garlic, chopped finely
• 1 cup thinly sliced prosciutto
• 1(28 ounce) can whole tomatoes, drained and chopped
• 1⁄2 cup heavy cream
• 1⁄4 cup vodka (only a kind you would drink)
• salt and pepper
• 1 pinch crushed red pepper flake
• 1 lb penne pasta
• 3⁄4 cup freshly grated

Instructions:

1. In a wide pot big enough to hold all the pasta and sauce, melt the butter.
2. add the garlic and cook until golden brown.
3. stir in the proscuitto and cook for a a minute or two.
4. add the tomatoes, crushed pepper, pepper and salt.
5. simmer for 5 minutes.
6. stir in the cream and cook for 2 minutes stirring alot.
7. add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
8. cook the pasta as directed on box but al dente.
9. add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
10. toss with the cheese and serve immediately

Spaghetii With Tomato Sauce - Recipe

SPAGHETTI WITH TOMATO SAUCE

Ingredients:

• 1/2 pounds plum tomatoes, peeled and halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons plus 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon crushed red pepper
• 6 quarts water
• 12 ounces uncooked spaghetti
• 1/4 cup minced fresh basil
• 6 tablespoons grated fresh Parmigiano-Reggiano cheese

Instructions:

1. Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
4. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 teaspoon of remaining oil; sprinkle each with 1 tablespoon cheese.

Mexican Chilaquiles - Recipe

MEXICAN CHILAQUILES

Ingredient:

• 2 tbsp olive oil
• 2 tbsp pumpkin seeds
• 2 tbsp sesame seeds
• 1 garlic clove, crushed
• 1 small onion, finely chopped
• 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
• pinch cinnamon
• 1 clove
• 1 slice of bread
• 4 cooked chicken breasts, shredded (or use Quorn to make it veggie)
• 300g bag salted tortilla chips
• 100g cheddar, grated
• soured cream, to serve

Instructions:

1. Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.
2. Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.

New Mexican Pozole - Recipe

NEW MEXICAN POZOLE

Ingredient:

• 1 ½ pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
• 3 ounces dried red New Mexico chiles(about 10 large chiles)
• 2 pounds fresh pork belly, cut in 2-inch cubes
• 2 pounds pork shoulder, not too lean, cut in 2-inch chunks Salt and pepper
• 1 large yellow onion, peeled, halved and stuck with 2 cloves
• 1 bay leaf
• 1 tablespoon chopped garlic
• 2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
• 2 cups finely diced white onion, soaked in ice water, for garnish

Instructions:

1. Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
2. While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
3. Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
4. Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
5. To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

Mexican Tostadas - Recipe

MEXICAN TOSTADAS

Ingredients:

• 1 small red onion, sliced into thin rings
• juice 2 limes, plus wedges to serve
• pinch of caster sugar
• 170g can white crabmeat in brine, drained
• 2 spring onions, finely sliced
• 1 red chilli, deseeded and chopped
• 1 really ripe avocado, peeled, stoned and chopped
• 1 small garlic clove, crushed
• 2 corn tortillas
• handful mixed salad leaves

Instructions:

1. Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
2. Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
3. Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Mexican Elote - Recipe

MEXICAN ELOTE

Ingredient:

• 4 corn cobs
• 100g butter, softened
• zest 1 lime
• 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
• lime wedges, to serve

Instructions:

1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
2. Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Mexican Chicken Enchiladas - Recipe

MEXICAN CHICKEN ENCHILADAS

Ingredient:

• 4 boneless, skinless chicken breasts
• 4 ancho chillies
• 2 plum tomatoes, halved
• 2 tbsp oil or lard
• 1 onion, chopped
• 2 garlic loves
• 3 tbsp blanched almonds, plus extra for serving
• 2 tsp raisins
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• small piece of dark chocolate
• 375g pack fresh tortillas

Instructions:

1. Put the chicken in the pan, then pour in 300ml cold water. Bring to the boil, then reduce down to a simmer and cook for 20 mins, turning once, until the chicken is cooked through. Remove chicken from water (saving the liquid) and when it’s cool enough to handle, shred with your fingers or a fork.
2. Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.
3. Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil or lard in the same frying pan and cook the onion, garlic and almonds for 5 mins. Stir in the raisins, oregano, cumin and cinnamon, then cook 2 mins more until the onion is softened, the almonds are golden and the raisins have puffed up. Tip into the blender with 100ml of the chicken poaching liquid and give it a good whizz.
4. Pour the mixture back into the pan, stir in 350ml of the poaching liquid and chocolate and let it simmer for 20 mins. To serve, soften the tortillas in a microwave for 30 secs then pile the chicken on top, spoon over the sauce and roll up. Serve scattered with coriander leaves, limes and more chopped almonds.

Mexican Mole Sauce - Recipe

Mexican Mole Sauce

Ingredients:

• 2 onions, cut into chunks
• 2 garlic cloves
• 250g pack cherry tomatoes
• 2-3 tbsp vegetable oil
• 2 x 335g packs corn tortillas
• 50g flaked almonds
• 50g raisins
• 2 tsp each ground coriander and cumin
• 1-2 tsp chipotle paste
• 25g plain chocolate, finely chopped

Instructions:

1. Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
2. Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
3. Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
4. Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.
5. Tamales were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or cornhusks and steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies and mole. Remember to discard the wrapping before eating!

Mexican Great Guacamole - Recipie

Mexican Great Guacamole 

Ingredients:

• small bunch coriander, chopped
• 2 garlic cloves, crushed
• 1 tbsp jalapeño peppers from a jar, drained and finely chopped
• juice 2 limes, or to taste
• 4 avocados

Instructions:

In a medium bowl, mix the coriander, garlic and jalapeños with the lime juice. Peel, stone and roughly mash the avocados with a potato masher, add them to the bowl with the other ingredients and some seasoning, and serve with the fajitas or with some tortilla chips to start.

Mexican Pork Tamales - Recipie

Mexican Pork Tamales

Ingredients:

• 6 Cups of Corn Masa flour (Mexican is best)
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 Tablespoon Chilli Powder
• 1 Tablespoon Paprika
• 1 pack Lard (or one cup Corn Oil) Lard is best
• 2 Tablespoons baking powder
• 6 cups of broth (see later stage of cooking)
• For filling
• 1.5 kilos shoulder pork (cut of skin and use for crackling)
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon Cumin
• 1 tablespoon Garlic Powder
• 1 tablespoon recado paste
• water to cover meat at least 20 cups
• For Mole
• 10 dried chipotle chillies (soaked till soft then diced) or 3 fresh Habanero's
• 3 medium onions
• 2 tablespoons garlic powder
• 1 tablespoons cumin
• 1 tablespoon dried Oregano (Mexican if you can get it)
• tin chopped tomatoes
• To Finish.
• about 50 dried corn husks.

Instructions:

1. Cook the Pork. Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
2. Prepare the MASA. In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool. Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
3. To make the Mole. fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
4. Prepare the filling. Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
5. Make your Tamales. Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
6. Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.