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Avgolemono with Chicken Meatballs
6 cups chicken stock 1.5 L
1/2 cup white rice125 ml
salt and freshly ground black pepper
2 boneless, skinless chicken thighs 2
2 egg yolks 2
juice of 1 lemon
1 Tbsp chopped fresh mint, to serve 15 ml
For the meatballs:
chicken thighs from soup
1 garlic clove, chopped finely1
1 onion, grated 1
1/4 cup fresh breadcrumbs 50 ml
1/4 cup finely chopped fresh parsley 50 ml
grated zest of 1 lemon
salt and freshly ground black pepper
1 egg yolk, beaten 1
SERVES 4-6
Combine the chicken stock and rice in a saucepan, and bring to a boil. Season with salt and pepper, and add the chicken thighs. Reduce the heat, and simmer for 15 minutes, until the chicken is cooked through. Remove from the heat. Using a slotted spoon, remove the chicken thighs from the soup. Chop the chicken very finely, and combine with the garlic, onion, bread-crumbs, parsley, and lemon zest. Season with salt and pepper, and fold in the egg yolk to bind the mixture together. Using your hands, form the mixture into 20-24 small meatballs.
Bring the soup back to a simmer, lower the meatballs into it, and simmer gently for 10 minutes. Transfer the meatballs to a tureen, or divide them between individual bowls. Beat the egg yolks and lemon juice together, and whisk into the simmering soup. Pour the thickened soup over the meatballs, garnish with mint, and serve at once.
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Basic Pesto
3 garlic cloves, peeled 3
1/4 cup toasted pine nuts 50 ml
2 cups packed fresh basil leaves 500 ml
1/2 cup virgin olive oil125 ml
1/2 cup grated parmesan cheese125 ml
salt and freshly ground black pepper
MAKES 2 CUPS (500 ML)
Combine the garlic and pine nuts in a food processor or blender. Pulse to form a coarse paste. Add the basil leaves with a little of the oil, and pulse until as smooth or coarse as you like. Add the remaining oil and the parmesan, and pulse to combine. Season to taste with salt and pepper. Refrigerate until using; it will keep for a week.
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Bok Choy with Shiitake Mushrooms
8-12 shiitake mushrooms, cleaned and trimmed 8-12
1 large bok choy, rinsed and trimmed 1
1/4 cup rice wine or dry sherry 50 ml
1 Tbsp oyster sauce 15 ml
2 tsp sesame oil 10 ml
1 tsp sugar 5 ml
2 tsp cornstarch 10 ml
freshly ground black pepper
2 Tbsp peanut or vegetable oil 25 ml
2 garlic cloves, chopped finely 2
1 large shallot, chopped finely 1
SERVES 4
If the shiitakes are very large, slice them thickly; halve or quarter smaller mushrooms. Separate the leaves from the stems of the bok choy. Slice the stems diagonally in 2-inch (5-cm) lengths, and shred the leaves.
Combine the stock, rice wine or sherry, oyster sauce, sesame oil, sugar, and cornstarch in a small bowl, and blend thoroughly.
Heat the oil in a wok or large stir-fry pan over a high heat. Add the garlic and shallot, and sauté for 30 seconds. Stir in the mushrooms and bok choy stems, and stir-fry for about 3 minutes. Add the leaves and cook for 1 minute more, and then stir in the blended stock mixture. Cook for 1-2 minutes, stirring frequently to glaze the vegetables. Serve at once.
Serve this stir-fry with aromatic jasmine or basmati rice and a pot of green tea for a quick and easy Asian meal.
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Braised Fennel and Leeks
1 Tbsp olive oil 15 ml
1 Tbsp butter 15 ml
2 small leeks, rinsed, trimmed, and chopped coarsely 2
1 fennel bulb, trimmed and chopped coarsely 1
1/2 cup chicken or vegetable stock 125 ml
1/2 cup heavy cream 125 ml
1/3 cup freshly grated parmesan cheese 80 ml
1/4 cup pine nuts 50 ml
1 Tbsp chopped fresh parsley 15 ml
salt and freshly ground black pepper
SERVES 2
Heat the olive oil and butter in a small, ovenproof skillet or casserole over a medium-high heat. Sauté the leeks and fennel for 5 minutes. Add the stock, and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Stir in the cream, and simmer for 10 minutes more, until the fennel is tender and the liquid has reduced by about half.
Preheat the broiler. Scatter the cheese and pine nuts over top of the fennel, and place the pan under the broiler for a few minutes, until bubbling and golden. Season with salt and pepper, garnish with parsley, and serve at once.
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Cassava Kebabs
1 lb cassava, peeled and cut in 1 1/2-inch (4-cm) cubes 500 g
1 large sweet onion, cut in 12 wedges 1
1 medium-sized zucchini, cut in 1-inch (2.5-cm) slices 1
2 red peppers, cut in 1 1/2-inch (4-cm) squares 2
12 cherry tomatoes 12
For the marinade:
1 finger hot pepper, seeded and chopped finely 1
2 green onions, chopped finely 2
2 garlic cloves, chopped finely 2
2 Tbsp freshly squeezed lime juice 2
1/4 cup olive oil 50 ml
3 Tbsp soy sauce 40 ml
1 Tbsp tomato paste 15 ml
1 tsp ground allspice 5 ml
SERVES 4-6
Place the cassava in a saucepan, and cover with water. Bring to a boil, and add a pinch of salt. Boil for 10-15 minutes, until barely tender. Drain well. Meanwhile, combine the marinade ingredients in a large bowl. Toss the prepared vegetables, including the cassava, in the marinade. Cover and refrigerate for at least 1 hour, so the flavours will be well absorbed by the vegetables. Preheat the broiler or barbecue. Drain the vegetables, reserving the marinade. Thread them on 12 skewers, and broil or grill for about 15 minutes, turning frequently and basting with the reserved marinade. Serve at once.
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Chard and Sausage Pie with Rosti Topping
1 Tbsp olive oil 15 ml
1 onion, chopped finely 1
2 garlic cloves, chopped finely 2
1/2 lb fresh lean sausages, chopped finely 250 g
2 lb Swiss chard 1 kg
1/2 cup chopped fresh parsley 125 ml
salt and freshly ground black pepper
For the rosti topping
1 1/2 lb medium-sized potatoes, scrubbed 750 g
3 Tbsp melted butter 40 ml
1/4 cup grated parmesan cheese 50 ml
salt and freshly ground black pepper
SERVES 6
Boil the potatoes, whole and unpeeled, in lightly salted water for 12 minutes. Drain and set aside. Remove the stems from the chard, and shred the leaves.
Heat the olive oil in a large skillet, and sauté the onion and garlic for about 5 minutes, until softened but not browned. Add the chopped sausage, and cook for 10 minutes, stirring frequently until browned. Stir in the chard, season with salt and pepper, and cook for 5 minutes more. Stir in the parsley, and remove from the heat. Preheat the oven to 400°F (200°C). Peel the potatoes, and grate them coarsely into a bowl. Pour in the butter, and toss well to coat, seasoning with salt and pepper.
Transfer the sausage and chard mixture to a deep pie pan or shallow baking dish, and spoon the potato mixture over top, spreading it evenly and pressing lightly to seal the edges. Sprinkle the grated parmesan over top, and bake for 45-50 minutes on a high oven shelf, until the rosti topping is golden brown. Serve hot.
Use stored potatoes rather than new ones to make the rosti topping, as their starchiness helps to hold the rosti together.
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Cheesy Bubble and Squeak
5 potatoes 5
2 Tbsp olive oil 25 ml
2 leeks, rinsed and shredded 2
3 sweet apples 3
2 tsp brown sugar 10 ml
1 garlic clove, crushed 1
8 oz collard greens, rinsed, trimmed and shredded 250 g
1/3 cup chicken or vegetable stock 80 ml
freshly squeezed juice of 1 orange
1 Tbsp chopped fresh thyme 15 ml
4 ounces parmesan cheese, grated 125 g
salt and freshly ground black pepper
SERVES 4
Leave the skins on the potatoes, and cut them in bite-sized chunks. Boil them in lightly salted water for 5-8 minutes, until just tender. Drain and set aside. (Or be traditional and use leftovers.)
Heat the oil in a wok or large stir-fry pan over a high heat, and sauté the leeks and apples with the sugar, until golden brown. Add the cooked potatoes, garlic, and collards, and stir to coat. Pour in the stock and orange juice, season with thyme, salt, and pepper, and bring to a boil. Scatter the cheese over top, reduce the heat, and cover. Cook for 5 minutes, until the liquid has been absorbed and the greens are tender. Serve at once.
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Duck with Fresh Plum Sauce
4 boneless duck breasts (skins removed, if preferred) 4
2 Tbsp balsamic or fruit vinegar 25 ml
1 Tbsp olive oil 15 ml
1 Tbsp honey 15 ml
1 garlic clove, crushed 1
1/4 tsp allspice 1 ml
salt and freshly ground black pepper
For the sauce:
1 lb purple freestone plums, halved and stoned 500 g
1/3 cup dry sherry 80 ml
1/3 cup water 80 ml
juice and grated zest of 1/2 orange
1 tsp sesame oil 5 ml
1 tsp soy sauce 5 ml
1 tsp brown sugar 5 ml
salt and freshly ground black pepper
SERVES 4
Rinse and pat dry the duck breasts. In a shallow dish, combine the vinegar, olive oil, honey, garlic, allspice, and salt and pepper. Add the duck breasts, turning to coat. Cover and refrigerate for at least 1 hour and up to 8 hours.
To make the sauce:
Heat a skillet over medium-high heat, and add the plums. Sauté for 1 minute, and then stir in the sherry and water. Bring to a boil, reduce the heat, cover, and simmer for 5-8 minutes, until the plums are tender but not mushy. Sieve the plums and cooking juices, discarding the skins, and return to the skillet. Stir in the orange juice and zest, sesame oil, soy sauce, and sugar. Bring to a simmer, and reduce to a thickish sauce. Season with salt and pepper, and set aside to keep warm.
Preheat the broiler. Remove the duck breasts from the marinade, and broil for 2-3 minutes per side, depending on how pink you like your meat. Transfer to a plate, and cover with foil to keep the duck warm while it rests for 2-3 minutes. Serve with the warm plum sauce.
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Eggplant and Red Pepper Pasta
2 Tbsp olive oil 25 ml
1 large eggplant, cut in 1/2-inch (1-cm) cubes 1
1 onion, chopped finely 1
1 garlic clove, chopped finely 1
2 large sweet red peppers, seeded and chopped coarsely 2
1 lb plum tomatoes, chopped coarsely 500 g
1 Tbsp balsamic vinegar 15 ml
salt and freshly ground black pepper
1 lb dried penne or farfalle 500 g
1/2 cup chopped fresh basil 125 ml
1/2 cup freshly grated pecorino Romano cheese 125 ml
SERVES 4-6
Heat the olive oil in a large skillet over a high heat, and sauté the eggplant for 5-8 minutes, until it begins to brown. Reduce the heat, stir in the onion and garlic, and cook for 3-4 minutes more. Add the red pepper, tomatoes and balsamic vinegar, and bring to a simmer. Season with salt and pepper, and cook for 15 minutes, stirring occasionally, until the eggplant is tender.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta for 10-12 minutes, until al dente. Drain and toss with the sauce. Stir in the basil and cheese, and serve at once.
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Fried Jackfruit
1/4 cup vegetable oil 50 ml
1/2 tsp cumin seeds 2 ml
2 onions, chopped 2
1 fresh red chili, seeded and chopped finely 1
1/4 tsp turmeric 1 ml
1 small, firm jackfruit, quartered, seeded,and chopped coarsely 1
1/4 cup toasted, flaked coconut 50 ml
1/2 lemon, quartered, to serve 1/2
SERVES 2
Heat the oil in a large skillet, and sauté the cumin seeds until browned. Add the onion, chili, and turmeric, and sauté for 2-3 minutes more. Stir in the chopped jackfruit, and sauté until tender. Stir in the coconut, and serve hot, with lemon juice squeezed over top.
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Gingered Chicken with Grapefruit Dipping
3 Tbsp grated fresh ginger 40 ml
3 Tbsp sesame oil 40 ml
1 garlic clove, crushed1
1 fresh red chili, seeded and chopped finely 1
2 Tbsp chopped fresh cilantro 25 ml
2 tsp salt 10 ml
freshly ground black pepper
3-4 skinless, boneless chicken breasts, cubed 3-4
For the dipping sauce:
1 pink grapefruit 1
1 white grapefruit 1
1/3 cup rice vinegar 80 ml
1/4 cup sugar 50 ml
2 Tbsp soy sauce 25 ml
1 fresh red chili, seeded and chopped finely 1
2-3 Tbsp chopped fresh cilantro 25-40 ml
SERVES 4
Combine the ginger, sesame oil, garlic, chili, cilantro, salt, and pepper in a shallow dish. Mix well. Add the chicken, turning to coat thoroughly, cover, and refrigerate for 1-4 hours.
Meanwhile, make the dipping sauce. Segment the grapefruit into supremes (see page 62), and dice, saving the juices. Bring the vinegar and sugar to boil in a small saucepan to make a syrup. Remove from the heat, and stir in the soy sauce, chili, cilantro, and diced grapefruit and juices. Stir well, and set aside (or refrigerate) until needed.
Preheat the grill or broiler. Thread the chicken onto lightly oiled skewers (presoaked in water for 30 minutes if bamboo), and cook for about 2 minutes on each side. Serve hot with the grapefruit dipping sauce.
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Grilled Fish with Tamarind Glaze
4 oz tamarind pulp 125 g
1 cup warm water 250 ml
1/4 cup red wine 50 ml
1/4 cup liquid honey 50 ml
1 garlic clove, crushed 1
1/4 tsp crushed fennel seeds 1 ml
1/4 tsp cinnamon 1 ml
4-6 firm white fish fillets 4-6
SERVES 4-6
Combine everything but the fish in a small saucepan. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, stirring occasionally. Strain the liquid into a bowl, and leave to cool.
Brush the fish generously with the glaze before and during grilling. Cover and refrigerate any remaining glaze, and use within 3 days.
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Guava and Chili Glaze
2 guavas, peeled and chopped coarsely 2
1 jalapeño, seeded and chopped finely 1
1 garlic clove, chopped finely 1
1 1/2 cups water 375 ml
1 Tbsp wine vinegar 15 ml
1 1/2 Tbsp brown sugar 20 ml
1/2 tsp salt 2 ml
1/2 tsp freshly ground black pepper 2 ml
MAKES 1 CUP (250 ML)
Combine everything in a saucepan. Bring to a simmer over medium heat, stirring until the sugar has dissolved, the liquid has reduced, and the glaze has thickened.
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Loquats and Shrimp with Orange Hollandai
2 Tbsp butter 25 ml
2 lb raw jumbo shrimp, shelled and veined 1 kg
1 lb loquats, trimmed, halved, and seeded 500 g
For the Orange Hollandaise:
4 egg yolks 4
1 Tbsp orange juice15 ml
2 tsp grated orange zest10 ml
1/4 cup melted butter 50 ml
salt and freshly ground black pepper
SERVES 4
First, make the Hollandaise. Combine the egg yolks, orange juice, and zest in a blender, and pulse until smooth and pale. With the motor running, gradually add the melted butter, and pulse until thickened. Season with salt and pepper, and keep warm.
Melt the 2 Tbsp (25 ml) of butter in a skillet or wok over medium heat. Sauté the shrimp for 3 minutes. Stir in the loquats, and cook for 2-3 minutes more, until the shrimp are cooked through. Serve with the Hollandaise as a dipping sauce, or drizzle it over top.
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Pork Chops with Sage and Pepper Crust
3 Tbsp finely chopped fresh sage 40 ml
1 Tbsp peppercorns, crushed 15 ml
3 Tbsp dry bread crumbs 40 ml
1 tsp fine lemon zest 5 ml
1 egg, beaten 1
4 pork chops 4
2 Tbsp olive oil 25 ml
2 Tbsp butter 25 ml
salt
2 tart apples, cored and sliced in thin rings 2
1 onion, sliced thinly 1
SERVES 4
On a plate, combine the sage, peppercorns, bread crumbs, lemon zest, and a pinch of salt. Dip the chops in the beaten egg, and then press them into the crumb mixture to coat both sides. Heat half the oil and butter in a skillet or frying pan over a high heat, and brown the chops on both sides. Reduce the heat, and cook for about 8-12 minutes more per side, depending on their thickness.
Meanwhile, heat the remaining oil and butter in another pan, and sauté the apples and onion until soft and golden. Serve on top of the cooked chops.
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Roasted Leeks with Blue Cheese
8 leeks 8
1/4 cup olive oil 50 ml
2 oz blue cheese, such as Roquefort or Stilton, crumbled 50 g
freshly ground black pepper
SERVES 4-8
Preheat the oven to 375°F (190°C), and lightly oil a shallow baking dish. Clean and trim the leeks, leaving 2 inches (5-cm) of green, and halve them lengthways. Place the leeks in the dish, cut sides up. Drizzle with the olive oil, and scatter the cheese over top. Bake for 30 minutes, basting with the oil at least twice during cooking. Season with pepper, and serve at once.
Serve these leeks as a main course for 4, with a light soup and a tangy green salad, or as a starter for 8.
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Sauteed Kohlrabi with Caraway and Mustar
2 lb small kohlrabi, trimmed and peeled1 kg
2 Tbsp butter 25 ml
1 Tbsp olive oil 15 ml
2 Tbsp coarse-grained prepared mustard 25 ml
1 Tbsp freshly squeezed lemon juice 15 ml
2 tsp caraway seeds 10 ml
SERVES 4
Halve the kohlrabi bulbs, and shred coarsely. Heat the butter and olive oil in a wok or large skillet over a medium-high heat, and sauté the kohlrabi for 2-3 minutes. Stir in the mustard, lemon juice, and caraway seeds, and cook for a minute or so. Serve at once.
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Simple Slow-Cooked Tomato Sauce with Oregano
2 lb ripe plum tomatoes, sliced 1 kg
2 Tbsp butter 25 ml
2 Tbsp olive oil 25 ml
1 small onion, peeled and halved 1
1/4 tsp sugar 1 ml
2 Tbsp finely chopped fresh oregano 25 ml
salt and freshly ground black pepper
MAKES 2 CUPS (500 ML)
Place the tomatoes in a saucepan, cover tightly, and cook over a very low heat for 40 minutes. Push through a fine sieve, and discard the seeds and skin. Return the tomatoes to the pan and stir in the butter, olive oil, onion, sugar, and oregano. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Remove and discard the onion, and season the sauce to taste with salt and pepper.
This simple tomato sauce is very pure. Serve it with fresh hot pasta and a sprinkling of parmesan for a truly beautiful and basic dish.
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Slow-Braised Red Cabbage with Apples and
3 Tbsp brown sugar 40 ml
a generous pinch each of cinnamon, cloves, and freshly grated nutmeg
salt and freshly ground black pepper
1 lb red cabbage, cored and shredded 500 g
1 large onion, chopped finely 1
1 garlic clove, peeled and chopped finely 1
2 large cooking apples, peeled, cored and chopped 2
1/2 cup fresh cranberries 125 ml
3 Tbsp balsamic vinegar 40 ml
1 Tbsp butter 15 ml
SERVES 6
Preheat the oven to 300°F (150°C). Lightly grease a large casserole dish.
Mix the sugar, spices, salt, and pepper. Layer the shredded cabbage with the onion, garlic, apples, and cranberries, seasoning each layer with a pinch of the seasoning. Sprinkle the vinegar over top, and dot with butter. Cover and cook for about 2 hours, giving the mixture a stir halfway through cooking. Taste and adjust the seasoning if necessary before serving.
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Smoked Trout with Gooseberry Sauce
1 cup gooseberries 250 ml
1 Tbsp butter15 ml
1-3 Tbsp sugar 15-40 ml
1/4 tsp salt 1 ml
1 tsp horseradish sauce 5 ml
1/2 cup whipping cream 125 ml
6 smoked trout or mackerel fillets 6
SERVES 4-6
Combine the gooseberries in a saucepan with the butter and 1 Tbsp (15 ml) sugar. Cover and heat until the juices begin to release. Remove the lid, and cook for 10-15 minutes, until the berries are very soft. Push through a sieve to remove the skins, and then add the salt, horseradish, and extra sugar to taste. Whip the cream until thickened, and fold into the sauce. Serve alongside the chilled fish, perhaps with a tangy green salad and some crusty bread.
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Spanish Mixed Bean Stew with Picada
3 cups water 750 ml
1/4 cup white wine 50 ml
1 bay leaf 1
2 tsp cumin seeds, toasted and crushed 10 ml
1 tsp salt 5 ml
1 large carrot, peeled and cubed 1
1 large apple, cored and cubed 1
1 cup green or yellow beans, trimmed and halved 250 ml
1/2 cup canned chickpeas, drained 125 ml
1/2 cup canned cannellini, flageolet, or white beans, drained 125 ml
1/2 cup snow peas, trimmed 125 ml
1/2 cup fresh or frozen peas 125 ml
freshly ground black pepper
chopped fresh parsley, to garnish
For the picada:
4 Tbsp toasted hazelnuts 60 ml
2 Tbsp toasted pine nuts 25 ml
2 Tbsp dried bread crumbs 25 ml
1 garlic clove, crushed 1
1/2 cup fresh parsley 125 ml
SERVES 4
Bring the water, wine, bay leaf, cumin seeds, and salt to a boil in a large saucepan. Add the carrot and apple, and reduce the heat. Simmer for 5 minutes. Stir in the beans, chickpeas, canned beans, snow peas and peas, and cook for 5 minutes longer.
Meanwhile, place the ingredients for the picada in a food processor or blender, and pulse until the mixture forms a paste. Add a tablespoon of liquid from the stew to the paste to thin it out, and then stir the picada into the stew. Simmer for 5 minutes more, adding extra water if necessary. Season to taste with salt and pepper, garnish with fresh parsley, and serve.
Picada, a mixture of garlic, bread crumbs, herbs, and toasted nuts, is used in Spain to thicken and flavour soups and stews.
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Stir-Fried Jicama and Snow Peas
3 Tbsp soy sauce 40 ml
1 garlic clove, chopped finely 1
1 Tbsp finely chopped fresh ginger 15 ml
2 tsp sesame oil 10 ml
1 tsp chili sauce 5 ml
1/2 tsp sugar 2 ml
1 Tbsp vegetable oil 25 ml
1 lb jícama, peeled and sliced thinly 500 g
1 lb snow peas, trimmed 500 g
2 Tbsp chopped fresh cilantro 25 ml
SERVES 4
Combine the soy sauce, garlic, ginger, sesame oil, and sugar in a small bowl, and set aside. Heat the vegetable oil in a wok or large stir-fry pan, and stir-fry the jícama for 3 minutes. Add the snow peas and the chili sauce at the same time, and cook for 2 minutes more. Stir in the chopped cilantro, and serve at once.
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Stir-Fried Mung Sprouts, Red Pepper, and
1 Tbsp vegetable or peanut oil 15 ml
1 tsp sesame oil 5 ml
2 shallots, sliced very thinly 2
1 garlic clove, chopped finely 1
1 Tbsp finely chopped fresh ginger 15 ml
1-2 finger hot peppers, seeded and chopped finely 1-2
8 ounces firm tofu, drained and cut in 1/2-inch (1-cm) cubes 250 g
2 large sweet red peppers, seeded and cut in 1/2-inch (1-cm) squares 2
3 cups fresh mung bean sprouts 750 ml
For the sauce:
3 Tbsp rice wine or dry sherry 40 ml
1 Tbsp red wine vinegar 15 ml
1 Tbsp soy sauce 15 ml
1 Tbsp black bean sauce 15 ml
2 tsp sugar 10 ml
2 tsp cornstarch 10 ml
SERVES 4
Mix the sauce ingredients in small bowl, and set aside. Heat the oils in a wok or large skillet, and stir-fry the shallots for 3 minutes. Add the garlic, ginger, and hot peppers, and cook over a high heat for 1 minute. Add the tofu, and stir-fry until golden brown. Stir in the sweet pepper, and cook for 2 minutes more. Now add the sauce, stirring well to coat the tofu and peppers. Stir in the bean sprouts, and cook for 1 minute more. Serve at once.
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Thai-Style Sweet Red Chili Sauce
8-10 red finger hot peppers, chopped 8-10
6 garlic cloves, chopped 6
1/2 cup water 125 ml
1/2 tsp salt 2 ml
2 tsp sugar 10 ml
1-2 Tbsp freshly squeezed lime juice 15-25 ml
1 Tbsp fish sauce 15 ml
1 Tbsp peanut oil 15 ml
MAKES ABOUT 1 CUP
Combine all the ingredients in a saucepan, and bring to a boil. Cover, reduce the heat, and simmer for 5 minutes. Transfer to a food processor or blender, and purée until smooth. Adjust the seasonings to taste, and refri-gerate until needed.
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Winter Vegetable Stew
3 Tbsps olive oil 40 ml
8 pearl onions or small shallots, peeled 8
2 garlic cloves, chopped finely 2
2-3 bay leaves, chopped very finely 2-3
1 red finger hot pepper, seeded and chopped finely 1
1/2 Tbsp paprika 7 ml
1 lb potatoes, cut in 1-inch (2.5-cm) cubes 500 g
3 carrots, peeled and sliced in 1/2-inch (1-cm) rounds 3
3 turnips, peeled and chopped in 1/2-inch (1-cm) cubes 3
1 rutabaga, peeled and chopped in 1-inch (2.5-cm) cubes 1
1 tart apple, peeled, cored, and chopped in 1-inch (2.5-cm) cubes 1
3 tomatoes, chopped coarsely 3
2 tsp sugar 10 ml
2 cups dry red wine 500 ml
1 cup water 250 ml
salt and freshly ground black pepper
sour cream or plain yogurt, to garnish
SERVES 6
Preheat the oven to 350°F (180°C). Heat the oil in an oven- and flameproof casserole dish or dutch oven. (Or you can use separate dishes for stovetop and oven.) Sauté the onions or shallots for 5 minutes. Add the garlic, bay leaves, hot pepper, and paprika, and cook for 3 minutes more. Add the vegetables and apple, stir to coat them with the oil and spices, and cook for a few minutes. Add the sugar, wine, water, and salt and pepper to taste.
Cover and transfer to the oven. Bake for 1 hour, reduce the heat to 275°F (160°C), and bake for 1 hour longer. Remove from the oven, and allow to rest for 10 minutes before serving with a dollop of sour cream or plain yogurt.
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