Spanish Chicken Paella - Recipe

SPANISH CHICKEN PAELLA

Ingredients:

• 1 1/4 cup dried white beans
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 8 chicken drumsticks or a whole chicken
• 1 rabbit – skinned and cleaned
• 24 snails, cleaned
• 2 1/4 lbs green beans
• 2 artichokes, each cut into 4 pieces*
• 2 cloves garlic, finely chopped
• 4-6 cups chicken broth
• A pinch of saffron threads
• medium grain or "Pearl" rice

Instructions:

1. Cut the whole chicken into serving-size pieces or use 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
2. Snails should be thawed, clean and ready to cook.
3. Finely chop the garlic. Cut each tomato into 8 pieces. Rinse the green beans and snap them in half. Cut off any blemishes.
4. If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.

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.