THAI STIR-FRIED PORK HOLY BASIL (PAD KRAPHAO)

1) 4-8 Thai red chillies finely chopped.
2) 6-8 garlic cloves peeled and finely chopped.
3) 3 tablespoons groundnut oil.
4) 400g pork tenderloin cut in to strips.
5) 1 large carrot peeled and cut in to thin strips.
6) 200g baby sweetcorn cut in half lengthways.
7) 3 kaffir lime leaves.
8) 2 tablespoons fish sauce.
9) 2 tablespoons light soy sauce.
10) 2 tablespoons oyster sauce.
11) 1 tablespoon palm sugar.
12) pinch ground white pepper.
13) 175ml chicken stock.
14) large handful fresh holy basil leaves torn.

METHOD.

1) Place chillies and garlic in pestle and mortar and grind to form a paste.
2) Heat oil in wok until smoking hot add garlic and chilli paste and fry for 2-3 minuets until fragrant.
3) Toss in pork and fry for 2-3 minuets or until pork turns light brown and texture seems firmer.
4) Toss in the carrot, sweetcorn and kaffir lime leaves and stir fry for a further 2 mins.
5) Add in the fish sauce, soy sauce, oyster sauce,palm sugar and white pepper fry for another 1-2 minuets.Ensure pork is well coated.
6) Add chicken stock and simmer until liquid has reduced by half.
7) Stir in holy basil leaves and serve with Thai fragrant rice.

LAMB KOFTAS

1) 500g minced lamb.
2) 1 teaspoon ground cumin.
3) 2 teaspoons ground coriander.
4) 2 fat cloves of garlic.
5) 1tablespoon chopped mint.
6) 3 red chillies finely chopped
7) handful fresh coriander leaves.

METHOD

1) mix together all the ingredients in a bowl until well combined.
2) thread onto metal skewers (or wooden ones that have been soaked in water for 35-45 mins).
3) brush with oil.
4) heat the griddle pan and cook on either side for 3-5 mins. DO NOT TURN until well sealed.
5) once cooked season with salt if you wish and serve with warm flat bread and salad.

CHOCOLATE COCONUT DESSERT

1) 100ml condensed milk.

2) 200ml coconut cream.

3) 100ml double cream.

4) 2 tablespoons cocoa powder (sifted).

5) 100g dark chocolate.

6) shaved coconut shavings to decorate.

METHOD

1) place condensed milk, coconut cream, double cream and cocoa powder in a large bowl and mix together.

2) melt the chocolate, set a bowl over a boiling pan of water add chocolate and stir until fully melted.

3) once melted add to cream mixture whisking all the time.

4) divide the mixture into 4-5 ramekins and place in the freezer for 2 hours or until set.

5) take out of freezer 5 mins before serving to soften and sprinkle with shaved coconut.

PORK SATAY

1) 400g pork loin or neck.

2) 25 bamboo skewers.

3) 125 ml coconut cream.

4) pinch of salt.

MARINADE

1) 1 tablespoon coriander seeds.

2) 1 teaspoon cumin seeds.

3) 2 tablespoons finely sliced lemon grass.

4)  pinch of salt

5) 1 tablespoon chopped galangal.

6) 1 teaspoon turmeric powder.

7)  pinch of chilli powder.

8) 120ml coconut cream.

9) 2 tablespoons vegetable oil.

10) 1 tablespoon palm sugar. 

METHOD

1) make the marinade.In a large frying pan or wok separately roast the coriander and cumin seeds, wait until aromatic then remove from the heat and grind to a fine paste in a pestle and mortar.

2) add the lemon grass, galangal and salt pound to a paste then add the turmeric and chilli powder.

3) add the coconut cream,oil and sugar and stir until dissolved. (see above picture) then put into a bowl.

4) cut the pork into thin strips about 2cm thick place in bowl with marinade and leave to refrigerate overnight.

5) soak bamboo skewers in cold water for 30-45 mins.

6) when ready to cook thread 3 pieces of pork on each skewer and repeat.

7) place coconut cream in a bowl with the pinch of salt

8) take each satay stick and dip into coconut cream before placing under hot grill.

9) cook under hot grill until the satay turns a lovely golden brown. 

GRILLED PORK SKEWERS

1) 300g (9oz) pork loin or neck.
2) 12-15 bamboo skewers.
3) 4 tablespoons coconut cream

MARINADE

1) 1 teaspoon coriander root.
2) pinch of salt.
3) 1 teaspoon chopped garlic.
4) 1/2 teaspoon white pepper.
5) 2 tablespoons palm sugar.
6) dash light soy sauce.
7) 2 tablespoons fish sauce.
8) 2 tablespoons vegetable oil.

METHOD

1) soak bamboo skewers in cold water for 30-45 mins
2) slice pork thinly in to 2cm strips.
3) make a marinade, using a pestle and mortar,pound the coriander root, salt, garlic and pepper into a smooth paste.Mix in the soy sauce, fish sauce and oil and marinate the pork in this for 2-3 hours or even overnight.
4) when ready to cook slice 3 pieces of the pork on to each bamboo skewer and repeat this until all the pork is used up.
5) brush each skewer with a little coconut cream and place under a hot grill, turning every so often util they become a light golden brown.

HOME MADE PASTA DOUGH

1) 200g (7oz) 00 flour or strong white bread flour plus extra for dusting.
2) pinch of salt.
3) 2 eggs, lightly beaten.
4) 1 tablespoon olive oil.

METHOD

1) Sift together the flour and salt onto a work surface and make a well in the centre with your fingers.Pour the eggs and oil into the well, then using the fingers of one hand, gradually mix in the flour to the liquid.
2) knead the dough on a lightly floured work surface until it is completely smooth. Wrap in cling film and leave to rest for up to 30 mins before putting it through your pasta machine.
3) when rolling through the pasta machine machine cut the dough in half and place one half back in the fridge,
staring on the highest setting work the dough through at least 3 -4 times before moving down a setting each time until you have your required sheets.

THAI CHICKEN WRAPPED IN PANDANUS LEAVES

Wrap chicken in the following way.Hold the base of the leaf in left hand and then tip into right hand, form a cup by bringing base of leaf across front top part of leaf. Place chicken inside then bring the long section of leaf around , over and under the chicken, now tuck it under the leaf again and tighten.It is exactly the same process as knotting a tie.

1) 3 skinless chicken thigh fillets.
2) 2 coriander roots, scraped and chopped.
3) pinch of salt.
4) 3 garlic cloves.
5) 2cm (1 in) piece of ginger, peeled.
6) pinch of ground star anise- optional.
7) 10 white peppercorn.
8) 1/2 cup sweet soy sauce (kecap manis).
9) 5 tablespoons palm sugar.
10) 3 tablespoons Chinese red vinegar.
11) 2 tablespoons sesame oil.
12) 3 tablespoons Worcestershire sauce.
13) 15 large Pandanus leaves.
14) oil for deep frying.
15) pinch of sesame seeds (roasted)

METHOD

1) cut each chicken fillet into 5 pieces.
2) using a pestle and mortar, pound the coriander roots with salt, garlic, ginger, star anise, (if using) and peppercorns to a fine paste.
3) stir in the soy sauce, palm sugar, vinegar, sesame oil ad Worcestershire sauce.Use half of this to marinade to the chicken, leaving overnight or, for up to 3 days-refrigerated.
4) reserve the other half of the mixture to make a sauce and, keep in fridge,
5) when ready to make dilute the reserved mixture with a tablespoon of water for a dipping sauce.remove chicken from the marinade and wrap each individual piece in a pandan leaf.
6) fry in small batches being careful not to burn, drain on paper towels and sprinkle with the sesame seeds.

Thai Green Chicken Curry

400g Chicken thin strips
1 tablespoon vegetable oil
1 heaped tablespoon Thai green curry paste
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
4 kaffir lime leaves torn
1 large hand full of Thai basil leaves
5 large Thai aubergine, cut into quarters
20-30 Thai pea aubergines
400ml coconut milk
1 small handful of bamboo shoots
6 baby corns sliced length ways


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METHOD

1. Heat oil in wok/pan
2. Fry curry paste until aromatic (4-5minutes)
3. Add coconut milk, bring to the boil dissolving in the paste
4. Reduce heat to simmer
5. Season with lime juice, fish sauce and palm sugar
6. Add both types of aubergines (10 minutes)
7. Add chicken strips, cook through in the curry (10 minutes) (DO NOT BOIL)
8. Add baby corn and bamboo and basil (4 minutes)
9. Serve with Thai rice and garnish with sliced red chillies

SRI LANKAN CURRIED LADIES FINGERS (OKRA)

1) 300g (10oz) ladies fingers (okra).
2) 2 teaspoons ground turmeric.
3) 300ml (10 fl oz) vegetable oil.
4) 2 small green chillies finely chopped.
5) 1/2 teaspoon maldive fish flakes.
6) 1 small onion finely chopped.
7) 1 sprig fresh curry leaves picked.
8) 1 teaspoon chilli powder.
9) 1/2 teaspoon ground cumin.
10) 1/2 teaspoon ground coriander.
11) 1/4 teaspoon fenugreek seeds.
12)1 tablespoon malt vinegar.
13) 200ml (7 fl oz) coconut cream.
14) pinch of roasted curry powder.




METHOD

1) Wash , trim and cut the ladies fingers on the diagonal into 3cm (1 1/4 in) slices and toss in a bowl with the turmeric.
2) Heat the oil in a deep pan to 180* (350*f) or until a cube of bread browns in the oil within 15 seconds.
3) Dust the excess turmeric of the ladies fingers and deep fry them for 2 mins or until golden brown. Drain on paper towels.
4) Place the remaining ingredients (except the roasted curry powder) in a heavy based saucepan, bring to the boil and stir continuously for 5 mins or until sauce thickens.
5) Add the ladies fingers to the pan and return to boil then, season with salt to taste.
6) Pour into serving bowls and sprinkle with roasted curry powder.(DO NOT STIR IN THE CURRY POWDER)

ROASTED CURRY POWDER

1) 35g coriander seeds.
2) 2 tablespoons cumin seeds.
3) 1 teaspoon fennel seeds.
4) 2cm piece cinnamon stick.
5) 5 cloves.
6) 1/4 teaspoon green cardamom seeds.
7) 4 fresh curry leaves.
8) 1 dried red long chilli.
9) 3cm piece pandanus leaf.
10)1 teaspoon black peppercorns.
11) 2 teaspoons raw long grain rice.

METHOD

1) Dry roast each ingredient separately in a small, heavy based frying pan, shaking the pan continuously over a low heat until fragrant (the coriander, cumin, fennel, and rice will go quite brown but DO NOT let them burn.) Cool and combine spices then, using a pestle and mortar grind the mixture to a fine powder.Store in a airtight container in a cool dark place for up to 2 months.

THAI SPICY BEEF SALAD

1) 375g (12oz) rump.sirloin or fillet steak.
2) 1 lemon grass stalk (white part only) ,12cm long (5 inches) finely sliced.
3) 3 shallots finely sliced.
4) 5 kaffir lime leaves finely sliced.
5) 4 tablespoons lemon juice.
6) 2 tablespoons fish sauce (nam pla).
7) 1 tablespoon ground jasmine rice.
8) 3-4 small red birds eye chillies finely chopped.
9) 2 tablespoons fresh mint leaves (chopped).
10) 2 tablespoons fresh coriander (chopped).

METHOD

1) preheat the grill or barbecue to medium. If you are using the grill line the tray with foil. Put the beef on the grill rack and cook for 5-7 mins on each side turning occasionally. Leave the beef to rest for at least 5 mins then slice it crossways into strips.
2) in a bowl mix together the beef, lemongrass, shallots, kaffir lime leaves, lemon juice, fish sauce, ground rice, chillies, mint and coriander leaves.
3) line a serving plate with a few mixed salad leaves and fresh tomatoes. Spoon over the sliced steak and serve immediately.

GROUND RICE

1) put 2 tablespoons of Thai jasmine rice in a heavy based pan and dry fry for 6-8 mins or until the rice is a golden brown. use a pestle and mortar to to grind the rice to a fine powder. Keep in a airtight container or jar and use as required.

Massaman Chicken Curry

1 tablespoon oil
1 large tablespoon massaman paste
400ml coconut milk
200ml chicken stock
1 large potato
1 large onion
4 cloves
3 star anise
6cm cinnamon stick
8 cardamon pods (seeds only)
1 tablespoon palm sugar
2 tablespoon fish sauce
1 tablespoon lime juice
400g chicken
50g cashew nuts
Handful of chopped coriander
Slices of lime


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1. Dice the chicken, potato and onion into about 3cm chunks
2. Toast the cloves, star anise, cinnamon stick, cardamon seeds. Do not burn, toast until aromatic. Leave on the side for later.
3. Toast the cashew nuts. Leave on the side for later.
4. Heat the oil in a wok/pan. 
5. Add the massaman paste to the oil and fry for about 4 minutes.
6. Add the coconut milk and stock to the paste. Stir and bring to the boil while the paste dissolves. When boiled turn down to a heat for it to simmer. 
7. Add the fish sauce, lime juice, palm sugar. Cook and stir for 2 minutes.
8. Add the toasted spices (cloves, star anise, cinnamon stick, cardamon seeds). Cook and stir for 1 minute.
9. Add the chicken, potato and onion. Simmer for 20 minutes and stir occasionally. 
10. Prepare your rice while this cooks.
11. Just before serving add the cashew nuts.
12. Serve with rice, a sprinkle of chopped coriander leaves and a slice of lime.

Thai Pork Belly

1kg Pork Belly
1 Tablespoon Honey
6 Shallots
5 Garlic Cloves
4 Tablespoons Dark Soy Sauce
1 Teaspoon Chinese 5 Spice Powder
2 Teaspoons Salt
2 Tablespoons Demarera Sugar
4 Star Anise
250ml Chicken Stock
4 Peeled boiled eggs
1 Tablespoon Olive Oil



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1. Cut pork belly into 1inch slices (Do not remove the fat)
2. Finely chop the garlic and shallots
3. Marinade the pork belly in the chinese 5 spice powder, honey and 1 tablespoon of the soy sauce. (Leave for a few hours/overnight)
4. In a large saucepan add 1 tablespoon of olive oil. Fry the garlic, shallots and demarera sugar, until the sugar caramelises. (Do not burn the sugar)
5. Now add the pork to the saucepan, also add the star anise, salt and soy sauce. Fry until the pork is browned.
6. Add the stock and bring to the boil
7. Turn the heat down and simmer for 2.5hours.
8. Half way through the simmering add the boiled eggs.
9. Serve with rice
10. Enjoy