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 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.

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

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.