Saturday, January 24, 2009

Whole Fish with Tomato Sauce

Serves: 4 to 6

Ingredients:

3 x 1 pound (500 g) whole fish, snapper, mullet, bream, etc), cleaned
2 tablespoons all-purpose (plain) flour
Salt and pepper
2 1/2 ounces (75 g) butter
1 onion, chopped
1 green capsicum (pepper), cored, seeded and chopped
1 red capsicum (pepper), cored, seeded and chopped
2 celery sticks
2 x 13 ounce (410 g) cans tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Few drops of Tabasco sauce
1 bay leaf
Parsley sprigs to garnish

Method:

1. Rinse the fish and pat dry with kitchen paper. Season the flour and rub this all over the fish, inside and out. Place the fish in a casserole or baking dish into which it fits snugly.
2. Melt the butter in a saucepan. Add the onion, green and red capsicum and celery and fry until the onion is softened. Stir in the tomatoes with their juice, tomato paste, Worcestershire sauce, lemon juice, Tabasco and the bay leaf. Bring to the boil and simmer for 15 minutes or until the vegetables are tender.
3. Remove the bay leaf, then puree the sauce by rubbing through a sieve or working in an electric blender of processor. Adjust the seasoning, then pour the sauce around the fish. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes or until the fish is tender. Baste the fish frequently with the sauce during cooking. Garnish with parsley.

Prawns in Herb Butter

If raw prawns are unobtainable, substitute 1 pound (500 g) frozen, shelled prawns. Do not precook; simply thaw before adding to the herb butter. Recipe serves 4.

Ingredients:

2 pound (1 kg) un-shelled raw prawns
Salt and pepper
7 cups water
4 ounces (125 g) butter
2 tablespoons chopped parsley
3 tablespoons chopped fresh herbs as available (preferably tarragon and basil)
Juice of 1/2 lemon
Chopped parsley to garnish

Method:

1. Cook the prawns in lightly salted boiling water for about 5 minutes or until pink. Drain and allow to cool slightly, then remove the shells.
2. Cream together the butter, parsley, herbs, salt and pepper to taste and the lemon juice. Spread half the herb butter over the bottom of a flameproof baking dish. Press the prawns into the butter, in rows, and cover with the remaining herb butter.
3. Cook in a preheated moderately hot oven (400 degrees F/200 degrees C), for 10 minutes. Pop the dish under a preheated grill and cook for a few more minutes or until the top browns. Garnish with parsley.

Friday, January 23, 2009

Smoked Fish au Gratin

Serves: 4

Ingredients:

1 pound (500 g) smoked fish fillets
Milk for poaching
2 ounces (60 g) butter
1/4 cup all-purpose (plain) flour
3/4 cup cream
Salt and pepper
1/2 cup grated Cheddar cheese
1/2 cup fresh breadcrumbs
Parsley sprigs to garnish

Method:

1. Put the fish fillets in a saucepan, pour over enough milk to cover and poach gently for 15 minutes. Drain, reserving the milk, and flake the fish.
2. Melt the butter in a clean saucepan. Add the flour and cook, stirring, for 2 minutes. Gradually stir in the cream and 3/4 cup of the reserved poaching milk. Bring to the boil, stirring, and simmer until thickened. Season with salt and pepper to taste. Stir in all but 1 tablespoon of the cheese and when it has melted fold in the flaked fish. Turn into a greased casserole.
3. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Cook in a preheated moderately hot oven, 375 degrees F (190 degrees C), for 20 minutes or until he top is golden brown. Garnish with parsley.

Fish Mornay

Serves: 4

Ingredients:

1 pound (500 g) spinach
Salt and pepper
2 ounces (60 g) butter
4 ounces (125 g) mushrooms, sliced
1 1/2 - 2 pound (750 g - 7 kg) fish fillets, skinned
1/3 cup all-purpose (plain) flour
2 cups milk
Grated nutmeg
1/3 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
Parsley sprigs to garnish

Method:

1. Cook the spinach, with only the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water, then chop. Season with salt and pepper to taste and stir in 1/2 ounce (15 g) of the butter. Spread the spinach over the bottom of a greased casserole. Cover with the mushrooms and arrange the fish fillets on top.
2. Melt the remaining butter in a saucepan. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Simmer, stirring, until thickened. Season to taste with salt, pepper and nutmeg, then stir in all but 2 tablespoons of the cheese.
3. Pour the cheese sauce over the fish and sprinkle the reserved cheese on top. Cook in a preheated moderate oven, 350 degrees F (180 degrees C), for about 30 minutes or until the fish is tender. Garnish with parsley.

Tuesday, January 13, 2009

Herb Loaf


Serve this aromatic wholemeal loaf as part of a ploughman's lunch. Recipe makes 1 loaf.

Ingredients:

3 cups strong white flour
3 cups plain wholemeal flour
4 teaspoons caster sugar
2 teaspoons of salt
2 ounces (60 g) butter
3 sachets rapid rise dried yeast
1/2 cup chopped fresh mixed herbs
1 large egg, beaten
1 1/2 cups lukewarm milk
Beaten egg, to glaze

Method:

1. Grease a baking tray. Sift the flours, sugar and salt into a large mixing bowl, add any wholemeal husks from the sieve to the bowl. Rub in butter with the fingertips. Stir in the yeast and fresh herbs.
2. Add the egg, milk and 1/3 cup lukewarm water and beat until the mixture forms a dough which leaves the side of the bowl clean.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
4. Shape the dough into a long oval loaf and put Onto the baking tray. Cover with oiled, clear plastic wrap and leave to rise in a warm place for 30 minutes or until doubled in size. Preheat oven to 425 degrees F (220 degrees C).
5. Slash the top of the loaf with a sharp knife. Brush with beaten egg. Bake for 20 minutes or until golden brown. Turn the loaf upside down on the baking tray and return to the cooling oven for a further 5 minutes. Leave on a wire rack to cool.

Tip: A ploughman's lunch consists of crusty bread, Cheddar cheese and pickled onions. Revive slightly stale bread by brushing it with water and putting it in a hot oven for a few minutes. Serve warm.

Cauliflower Neapolitan


This Italian dish can be served with any meat course or as part of an antipasto platter. It is useful for entertaining as it can be cooked a day ahead and reheated just before serving. Recipe serves 4.

Ingredients:

1/2 medium-sized cauliflower
1 x 13.5 ounce (425 g) can tomatoes
1 tablespoon olive oil
1 onion, finely chopped
12 stuffed olives, sliced
2 teaspoons chopped capers
1/2 teaspoon sugar

Method:

1. Cut cauliflower into large florets. Boil, steam or microwave until tender; drain and rinse under cold water.
2. Blend or process undrained, crushed tomatoes until smooth; strain to remove seeds.
3. Heat oil in a frying pan; add onion and cook until tender. Add pureed tomato, olives, capers and sugar; simmer until heated through.
4. Toss cauliflower through sauce and serve immediately.

Savory Stuffed Loaf


Serve this healthy loaf warm with a barbecue lunch for a delightful treat. Recipe makes 2 loaves.

Ingredients:

1 pound (500 g) packet of white bread mix
2 sachets dried yeast, enclosed in bread mix pack
Milk or beaten egg, to glaze
Filling:
1 pound (500 g) frozen leaf spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and black pepper
4 ounces (125 g) Mozzarella cheese, grated
2 large tomatoes, chopped
4 ounces (125 g) Gruyere cheese, grated
16 pitted black olives, chopped
2 1/2 ounces (75 g) Parmesan cheese, grated

Method:

1. Grease a baking tray. Put the spinach in a pan and place over a medium heat, stirring occasionally until simmering. Cook for 3 minutes, to boil away any excess liquid. Remove from heat. Add nutmeg and salt and pepper to taste and leave to cool.
2. Put the white bread mix and yeast in a mixing bowl. Stir in 1 1/4 cups lukewarm water and mix to a dough. Tip it out onto a lightly floured surface and knead for about 5 minutes. Roll out to a 16 x 12 inch (40 x 30 cm) rectangle. Cut in half width ways, to make two 12 x 8 inch (30 x 20 cm) rectangles. Preheat oven to 400 degrees F (200 degrees C).
3. Spread half the spinach mixture down the center of each piece of dough. Scatter the Mozzarella cheese over the spinach, top with tomatoes, sprinkle with the Gruyere cheese, dividing equally. Top each with half the olives and a third of the Parmesan cheese.
4. Brush the edges of the dough with cold water. Bring the edges of each piece over the filling to the middle and seal and flute, or roll the top over, like a pastry.
5. Put the loaves on the baking tray. Brush with milk or egg and sprinkle remaining Parmesan cheese over each loaf. Leave to rise in a warm place for 20 minutes.
6. Bake for 20 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 10 minutes more. Serve warm.

Tip: You can prepare the dough in a large electric mixer with a dough hook attachment. Knead the dough for only 2-3 minutes.

Herb Baguettes


These wholesome bread loaves are irresistible served warm with soup or cheese. Recipe makes 3 loaves.

Ingredients:

2 sachets rapid rise dried yeast
1/4 cup chopped mixed fresh herbs (try oregano, basil and chives)
1/3 cup wheatgerm
3 cups strong white flour
2 cups wholemeal all-purpose (plain) flour
Pinch of salt
2 tablespoons plus 2 teaspoons (40 g) butter, melted
2 teaspoons dried oregano

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 3 baking trays.
2. Put the yeast, herbs, wheat germ, flours and salt into a large mixing bowl or into the bowl of an electric mixer fitted with a dough hook.
3. Add 14 fl ounces (400 ml) lukewarm water approximately, and mix well to form a pliable dough.
4. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until smooth. Divide into 3 equal pieces and shape each into a long narrow loaf.
5. Put the loaves on the baking trays and cover with oiled clear plastic wrap. Leave to rise in a warm place for 30 minutes, or until doubled in size.
6. Remove the plastic wrap and brush the loaves with the melted butter. Sprinkle with the dried oregano. Using a sharp knife, slash each loaf diagonally a few times.
7. Bake for 20-25 minutes, or until golden brown. The base of the loaves should sound hollow when trapped with a knuckle. Put on a wire rack to cool. Serve warm or cold.

Tip: Wheatgerm is the center of the wheat grain, which is usually extracted during flour milling. It can be bought in its natural state or toasted. It is a source of protein and Vitamin B. Add it to the flour when bread-making.

Tuesday, January 6, 2009

Italian Beef and Bocconcini Salad with Pesto Dressing


Serves: 4

Ingredients:

1 pound (500 g) piece eye fillet beef
Freshly ground black pepper
1 tablespoon olive oil
1 ounce (30 g) butter
6 bocconcini
8 bottled or canned artichoke hearts, drained
4 bottled or canned pimientos, drained
8 radicchio lettuce leaves
Pesto Dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup firmly packed Italian parsley
1/4 cup firmly packed basil leaves
1 tablespoon capers

Method:

1. Tie beef with string to help hold its shape during cooking; sprinkle liberally with pepper. Heat oil and butter in a baking dish; add beef and fry on all sides until brown. Transfer to moderately hot oven (375 degrees F/190 degrees C); cook for 20 minutes, or longer if you prefer beef medium or well done. Allow to cool at room temperature before slicing.
2. Slice bocconcini, halve artichoke hearts and cut pimientos into strips. Arrange on serving plate with lettuce and beef slices.
3. To prepare dressing, combine oil, lemon juice, parsley, basil and capers in a blender of food processor; blend until smooth.

Fillet of Beef with Crusted Almonds


Serves: 4

Ingredients:

1 pound (500 g) fillet of beef
1 tablespoon oil
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika pepper
Pinch of ground ginger
1 1/2 ounces (45 g) butter or margarine
2 egg yolks
2 ounces (60 g) flaked almonds

Method:

1. Preheat the oven to hot (450 degrees F/230 degrees C). Mix the oil with the salt, pepper, paprika and ginger and coat the meat on all sides, then put it in the center of the oven and roast for 30 to 40 minutes.
2. Beat the butter with the egg yolks, gradually working them in, and finally mix the almonds into the foamy mass. Coat the top of the meat with the almond mixture and cook for a further 10 minutes so that a crust is formed. Serve immediately.

Serve with young carrots and green beans tossed in butter.

Beef Burgers with Herb Butter Supreme


Make herb butter before preparing meat mixture to give it sufficient time to firm in the refrigerator.

Serves: 4

Ingredients:

1 1/2 pound (750 g) ground beef (mince)
1 onion, finely chopped
Oil for shallow frying
Herb Butter:
3 ounces (90 g) butter
1 clove garlic, crushed
2 tablespoons chopped parsley
2 tablespoon chopped fresh basil
3 tablespoons grated Parmesan cheese

Method:

1. Combine beef and onion, divide mixture into 8 portions. Enclose teaspoonfuls of herb butter in center of each beef portion, shape into burgers. Fry in hot oil on both sides until browned and cooked through.

Herb Butter: Process softened butter, garlic, herbs and cheese until smooth. Place butter in bowl, cover, refrigerate.

Beef in Red Wine Sauce

Serves: 4

Ingredients:

3 pound (1.5 kg) topside, blade or chuck steak
All-purpose (plain) flour
1 tablespoon butter
1 tablespoon olive oil
2 rashers bacon, sliced
1 cup red wine
1 cup water
1 large sprig thyme
1 bay leaf
2 cloves garlic, finely chopped
Sea salt and cracked black pepper
12 small white onions, peeled
8 ounces (250 g) mushrooms, trimmed and halved
2 tablespoons coarsely chopped flat-leaf parsley

Method:

1. Cut steak into 2 inch (5 cm) pieces and dust with flour. Shake off excess. Melt butter and oil in a heavy casserole and brown steak pieces on all sides. Remove. Add bacon and stir over low heat for 2 to 3 minutes. Add red wine and water and bring to a simmer, stirring well. Return meat to pan, add thyme, bay leaf, garlic, salt and pepper. Cover and cook in a slow oven (300 degrees F/150 degrees C) for 1 1/2 hours.
2. Add onions and a little more water if necessary and cook for a further 20 minutes or until meat is very tender. Add mushrooms and cook for a further 10 minutes or until mushrooms are cooked.

Serve sprinkled with parsley and accompanied by creamy mashed potato.

Devilled Beef Loaf

Serves: 5 to 6

Ingredients:

1 1/2 pound (750 g) lean ground beef (mince)
1 cup grated carrot
1 medium-sized onion, chopped
1/4 cup chopped parsley
1 egg, lightly beaten
1 teaspoon salt
Freshly ground black pepper
2 cups grated Cheddar cheese
1 tablespoon honey
1 teaspoon Worcestershire sauce
3 teaspoons dry mustard
Pinch cayenne pepper

Method:

1. Combine the meat, carrot, onion, parsley, egg, salt and pepper. Press into a 8 x 6 inch (20 x 15 cm) loaf pan and bake in a moderate oven for 1 hour. Pour liquid from pan and turn loaf out on to a heatproof serving dish.
2. Combine the remaining ingredients and press over top of loaf. Place under a hot grill until bubbling and golden brown.

Beef Pots with Crunchy Topping


Serves: 4

Ingredients:

8 ounce (250 g) packet frozen spinach, thawed
2 ounces (60 g) butter
1 medium leek, sliced
8 ounces (250 g) cauliflower, chopped
5 ounces (150 g) mushrooms, sliced
1/4 cup dry white wine
Filling:
1 tablespoon oil
1 pound (500 g) ground beef (mince)
1 small beef stock cube
10 ounce (300 g) can Mushroom Supreme
2 spring onions (scallions), chopped
Topping:
4 slices bread
1 1/2 ounces (50 g) butter, melted
1/2 cup grated tasty cheese

Method:

1. Squeeze spinach to remove excess liquid. Heat butter in pan, add leek, cauliflower and mushrooms, cook, stirring, until leek and cauliflower are just soft, add spinach and wine, stir until heated through.
2. Spoon the mixture into 4 ovenproof dishes (1 1/2 cup capacity). Spoon over filling, sprinkle with topping. Place dishes on oven tray. Bake, uncovered, in moderate oven about 15 minutes or until browned and heated through.
Filling: Heat oil in pan, add beef, cook, stirring, until well browned. Add crumbled stock cube, Mushroom Supreme and spring onions, cook, stirring, until hot.
Topping: Remove crusts from bread, cut bread into small cubes. Combine bread, butter and cheese in bowl; mix gently.

Note: Mushroom Supreme is a canned product containing baby mushrooms with milk, cream, cheese, onions and bacon.

Beef Olives


Serves: 4 to 6

Ingredients:

2 pound (1 kg) piece of beef topside, cut into 6 slices
Salt and pepper
1 teaspoon dried thyme
12 thin slices of smoked ham
1 ounce (30 g) butter
1 tablespoon oil
1 onion, chopped
12 fl oz (375 ml) can stout or beer
Thyme sprigs to garnish (optional)

Method:

1. Pound the beef slices until they are thin, then cut each slice in half to make 12 slices, each about 5 x 3 1/2 inches (12.5 x 9 cm). Rub each slice with a little seasoning and thyme, then place a slice of ham on each and trim to fit; reserve any trimmings. Roll up and secure with string.
2. Melt the butter with the oil in a flameproof casserole. Add the beef rolls and brown on all sides. Remove and set aside.
3. Add the onion to the casserole with any ham trimmings and fry until softened. Return the beef rolls to the casserole and pour over the stout. Bring to the boil, then cover and transfer to a preheated moderate oven, 350 degrees F (180 degrees C). Cook for 1 hour or until the beef rolls are tender. Remove the string. Garnish with thyme sprigs.

Crusty Beef Loaf


Serves: 4

Ingredients:

1 cob loaf
1 ounce (30 g) butter
1 onion, chopped
1 pound (500 g) ground beef (mince)
2 tablespoons gravy powder
1 1/4 cups water
1 beef stock cube, crumbled
1/3 cup tomato ketchup (sauce)
1 tablespoon chopped parsley
1 cup grated tasty cheese
1 tomato, chopped

Method:

1. Cutting 1 inch (2.5 cm) in from the edge, cut a circle from base of cob loaf. Remove soft bread from inside, make into crumbs.
2. Melt butter in frying pan, add onion, cook until onion is soft, add beef, stir over heat until browned. Add gravy powder, water, stock cube and tomato ketchup, stir over heat until mixture boils and thickens; stir in parsley and reserved breadcrumbs.
3. Place cheese and tomato into bread case, top with meat mixture, replace round of bread. Wrap loaf in aluminum foil, place on baking tray, right side up, bake in moderate oven 35 minutes or until heated through. Serve hot or cold.

Mexican Sausages


Serves: 4

Ingredients:

1 1/2 pound (750 g) beef sausages
1 medium onion, chopped
1 clove garlic, crushed
2 x 13 1/2 ounce (425 g) cans tomatoes
1 cup water
1 small chicken stock cube
15 ounce (465 g) can red kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley

Method:

1. Cook sausages in large pan until browned, remove from pan; drain on absorbent paper. Slice sausages thickly. Add onion and garlic to pan, cook, stirring, until onion is soft.
2. Add undrained crushed tomatoes, water, crumbled stock cube, beans, chili powder and cumin. Simmer, uncovered, about 15 minutes or until sauce thickens slightly. Return sausages to pan, stir in parsley, cook until heated through.

Beef and Mushrooms in Red Wine


Cook 2/3 cup rice for this recipe. Serve with crusty bread.

Serves: 4

Ingredients:

1 1/2 pound (750 g) topside steak
1 tablespoon oil
12 baby onions, peeled
2 cloves garlic, crushed
1/2 teaspoon dried oregano leaves
1 tablespoon all-purpose (plain) flour
1 cup dry red wine
1/2 cup water
1 tablespoon tomato paste
6 1/2 ounces (200 g) baby mushrooms
2 cups cooked rice

Method:

1. Trim fat from steak, cut steak into cubes. Heat oil in frying pan, add steak, whole onions, garlic and oregano, cook, stirring, until steak is well browned.
2. Add flour, cook 1 minute. Stir in wine, water and tomato paste, cook, stirring until mixture boils and thickens. Reduce heat, cover, simmer 45 minutes.
3. Add mushrooms, cover, simmer 5 minutes. Serve with rice.

Thursday, January 1, 2009

Thai Rice Cake


Not a dry rice snack from the health food shop, but a sumptuous celebration gateau, made from Thai fragrant rice, tangy cream and with a fresh fruit topping. Recipe serves 8-10.

Ingredients:

Generous 1 cup Thai fragrant rice, rinsed
4 cups milk
Scant 1/2 cup caster sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 cups cups whipping cream
6 eggs, separated
Red and white currants, sliced star fruit and kiwi fruit, to decorate
For the Topping:
1 cup double (thickened) cream
2/3 cup Quark or low-fat soft cheese
1 teaspoon vanilla essence
Grated rind of 1 lemon
3 tablespoons caster sugar

Method:

1. Grease and line a 10 inch (25 cm) round, deep cake tin. Cook the rice in a pan of boiling unsalted water for 3 minutes, then drain, return to the pan and pour in the milk. Stir in the caster sugar, cardamoms and bay leaves. Bring to the boil, then lower the heat and simmer the rice for 20 minutes, stirring occasionally. Allow the mixture to cool, then remove the bay leaves and cardamom husks.
2. Preheat the oven to 350 degrees F (180 degrees C). Spoon the rice mixture into a bowl. Beat in the cream and then the egg yolks. Whisk the egg whites until they form soft peaks, then fold them into the rice mixture.
3. Spoon into the prepared tin and bake for 45-50 minutes until risen and golden brown. Chill overnight in the tin. Turn the cake out on to a large serving plate.
4. Whip the cream until stiff, then gently fold in the Quark or soft cheese, vanilla essence, lemon rind and sugar.
5. Cover the top of the cake with the cream mixture, swirling it attractively. Decorate with red and white currants, sliced star fruit and kiwi fruit.

Sushi


Once barely known outside Japan, these tasty rolls of flavored rice and paper-thin seaweed have become very popular, partly due to the proliferation of Sushi Bars that have sprung up in many major cities. Recipe serves 4-6.

Ingredients:

For the Tuna Sushi:
2-3 baby carrots, blanched
3 sheets nori (paper-thin seaweed), cut in half
4 ounces (125 g) fresh tuna fillet, cut into fingers
1 teaspoon thin wasabi paste (Japanese horseradish mustard)
For the Salmon Sushi:
2 eggs
2 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons butter
3 sheets nori
5 ounces (155 g) fresh salmon fillet, cut into fingers
1/2 small cucumber, cut into strips
1 teaspoon thin wasabi paste
For the Sushi Rice:
4 cups sushi rice, rinsed
2 3/4 cups water
For the Sushi Dressing:
4 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
To Serve:
Sliced pickled ginger, cut in strips
Wasabi paste, thinned with water
Japanese sushi soy sauce

Method:

1. Place the rice in a heavy pan and add 2 3/4 cups water or according to the instructions on the packet. Bring to the boil, cover tightly and cook over a very low heat for 15 minutes. Increase the heat to high for 10 seconds, then remove from the heat and let stand for 10 minutes. Meanwhile, blend together the rice vinegar, sugar and salt.
2. Stir the sushi dressing into the rice, then cover with a damp cloth and cool. Do not put in the fridge as this will make the rice go hard.
3. To make the tuna sushi, cut the carrots into thin strips. Cut one nori sheet in half and lay one half, shiny side down, on a bamboo rolling mat. Lay strips of tuna across the length of the nori and spread with a little wasabi. Place a line of carrots next to the tuna and, using the mat as a guide, roll up tightly. Repeat with the other half of nori. Set aside any extra tuna or carrot.
4. Place a square of greaseproof paper on the bamboo mat and spread with a little of the cooked sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom.
5. Place the tuna-filled nori roll on top, about 1 inch (2.5 cm) from the edge of the rice, and roll up, using the paper as a guide (and making sure it doesn't get rolled up with the rice). Wrap the roll in greaseproof paper and chill for about 10 minutes. Make another sushi roll using the other tuna-filled nori roll.
6. To make the salmon sushi, beat together the eggs with 2 tablespoons water and the sugar and salt. Melt about one-third of the butter in a small frying pan and add one-third of the egg mixture to make an omelet. Repeat until you have three small omelets.
7. Place a nori sheet, shiny side down, on a bamboo rolling mat, cover with an omelet and spread with sushi rice, leaving a 1/2 inch (1 cm) edge at the top and bottom. Lay strips of salmon across the width and lay cucumber strips next to the salmon. Roll the nori around the filling. Wrap in clear film and chill for 10 minutes. Repeat to make three rolls.
8. When the rolls are cool, remove the greaseproof paper and clear film. Using a wet knife, cut the rolls into six slices. Serve with pickled ginger, wasabi and Japanese sushi soy sauce.

Lemon Grass and Coconut Rice with Green Chicken Curry


Use one or two fresh green chilies in this dish, according to how hot you like your curry. The mild aromatic flavor of the rice offsets the spiciness of the curry. Recipe serves 3-4.

Ingredients:

4 spring onions, trimmed and roughly chopped
1-2 fresh green chilies, seeded and roughly chopped
3/4 inch (2 cm) piece of fresh root ginger, peeled
2 garlic cloves
1 teaspoon Thai fish sauce
Large bunch of fresh coriander
Small handful of fresh parsley
2-3 tablespoons water
2 tablespoons sunflower oil
4 skinless, boneless chicken breasts, cubed
1 green pepper, seeded and finely sliced
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
Salt and freshly ground black pepper
For the Rice:
Generous 1 cup Thai fragrant rice, rinsed
3 ounce (90 g) piece of creamed coconut dissolved in 1 2/3 cups boiling water
1 lemon grass stalk, quartered and bruised

Method:

1. Put the spring onions, chilies, ginger, garlic, fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.
2. Heat half the oil in large frying pan. Fry the chicken cubes until evenly browned. Transfer to a plate.
3. Heat the remaining oil in the pan. Stir-fry the green pepper for 3-4 minutes, then add the chili and ginger paste. Fry, stirring, for 3-4 minutes until the mixture becomes fairly thick.
4. Return the chicken to the pan and add the coconut liquid. Season and bring to the boil, then lower the heat; half cover the pan and simmer for 8-10 minutes.
5. When the chicken is cooked, transfer it with the peppers to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes until it is well reduced and fairly thick.
6. Meanwhile, put the rice in a large saucepan. Add the coconut liquid and the bruised pieces of lemon grass. Stir in a little salt, bring to the boil, then lower the heat; cover and simmer very gently for 10 minutes, or for the time recommended on the packet. When the rice is tender, discard the pieces of lemon grass and fork the rice on to a warmed serving plate.
7. Return the chicken and peppers to the green curry sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice, and serve immediately.

Tip: Lemon grass features in many Asian dishes, and makes the perfect partner for coconut, especially when used with chicken. In this recipe, bruise the tough, top end of the lemon grass stem in a pestle and mortar before use.

Indonesian Coconut Rice


This way of cooking rice is very popular throughout the whole of South-east Asia. Coconut rice goes particularly well with fish, chicken and pork. Recipe serves 4-6.

Ingredients:

1 3/4 cups Thai fragrant rice
14 fl oz (400 ml) can coconut milk
1 1/4 cups water
1/2 teaspoon ground coriander
2 inch (5 cm) cinnamon stick
1 lemon grass stalk, bruised
1 bay leaf
Salt
Deep-fried onions, to garnish

Method:

1. Put the rice in a strainer and rinse thoroughly under cold water. Drain well, then put in a pan. Pour in the coconut milk and water. Add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring to the boil, then lower the heat, cover and simmer for 8-10 minutes.
2. Lift the lid and check that all the liquid has been absorbed, then fork the rice through carefully, removing the cinnamon stick, lemon grass and bay leaf.
3. Cover the pan with a tight-fitting lid and continue to cook over the lowest possible heat for 3-5 minutes more.
4. Pile the rice on to a warm serving dish and serve garnished with the crisp, deep-fried onions.

Tip: When bringing the rice to the boil, stir it frequently to prevent it from settling on the bottom of the pan. Once the rice is nearly tender, continue to cook over a very low heat or just leave to stand for 5 minutes. The important thing is to cover the pan tightly.