Silken Tofu Crusted in Lemongrass & Chilli

Ingredients 

• 200g silken tofu, sliced into bite sized pieces
• 1 lemongrass stem, white part only, minced
• 1 fresh red chilli, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 2 fresh coriander sprigs

Method
- In a bowl, add the lemongrass, chilli, garlic, salt, sugar, and pepper. Mix all the  ingredients together, then gently the mixture on the tofu.
- Heat oil in a large frying pan over the medium heat, pan-fry each side of the tofu for 3 minutes or until brown and crisp.
- Garnish the fried tofy with coriander sprigs and serve hot.

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Thai Chicken Laksa

Ingredients

• 3 skinless, boneless chicken thighs
• 1 tbsp five-spice powder
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 chicken stock cube
• 2 garlic cloves, peeled
• 1 thumb-sized ginger piece
• 1 fresh red chilli
• 1 tsp turmeric
• A small bunch of spring onions, roughly chopped
• 1 tbsp peanut butter
• 4 dried kaffir lime leaves
• A small bunch fresh coriander
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 bunches asparagus, trimmed, halved
• 200g noodles
• 200 ml coconut milk
• 3 limes
• Salt to taste, ground pepper

Method
- On a large sheet of grease-proof paper, season the chicken with a good pinch of salt, pepper and five spice on each side. Fold over the paper, then lightly bash the chicken with a rolling pin.
- Heat a griddle pan on a medium high heat, when the pan is hot, add in the chicken and cook for 4 minutes on each side or until nicely charred and cooked through.
- Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Remove from the heat and set aside.
- Boil 800ml water in a pot and crumble in the stock cube.
- In a food processor, add the peeled garlic and ginger, fresh chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy sauce and fish sauces. Blitz to a paste, then tip into the boiling stock.
- Add the noodles and asparagus into the pot. Pour in the coconut milk, and as soon as it boils, taste and correct the seasoning with salt and lime juice. Then remove from the heat.
- Serve hot with lime wedges and sprinkle everything with the coriander leaves.

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Pumpkin Curry

Ingredients

• 250g pumpkin, diced 
• 1 cup of sliced button mushroom
• 1/2 cup roasted peanut
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp ginger garlic paste
• 8 curry leaves
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 knob of butter 
• 1/2 tsp turmeric powder
• 4 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Handful of coriander leaves, finely chopped
• Oil, salt to taste, ground black pepper

Method
- Heat oil in a casserole over medium heat, add mustard seeds and cook until they pop (it takes about 10-15 seconds). Then add cumin seeds, ginger garlic paste and cook for a minute until the raw smell of ginger is gone; quickly add chopped onion, occasionally stir until lightly golden brown (adding a little bit of salt to the onion helps it cook faster). Then add chopped tomato, curry leaves, green chilli and cook for a few minutes.
- In the mean time, combine all spices (chilli powder, coriander powder, turmeric powder) in a small bowl. When the tomato is soft and nicely cooked, add the spice mixture into the casserole and stir well. Add a little water to prevent the spices from getting burnt.
- Add in the pumpkin and mix well, fry the pumpkin for a few minutes then add water enough to cover all the pumpkin. Season it well with a good pinch of salt.
- When the curry comes to a boil, add mushroom and roasted peanuts, cook altogether until it comes to a second boil, add butter and chopped coriander leaves.
- Serve hot with a touch of ground black pepper, steamed rice or bread.

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Panfried Salmon with Baby Broccoli & Orange Sauce

Ingredients

• 3 oranges, peeled, cut into wedges & get juice from the membranes
• 300g baby broccoli, trimmed
• 1 salmon fillet, skin on or skin off
• Salt, ground black pepper, oil
• 30g cubed butter

Method
- Place the orange juice in a saucepan over medium heat for 10 minutes or until syrupy. Remove from the heat and cover with a lid.
- Meanwhile bring a medium saucepan of salted water to a boil over high heat. Add the baby broccoli and cook for 2 minutes. Drain and rinse through with cold water. Pat dry with paper towels and keep aside.
- Season the fillet with a good pinch of salt and pepper on each side. Heat oil in a large heavy non-stick frying pan over medium-high heat, then add the salmon with skin side down and cook for 3-4 minutes until the skin is crispy. Then turn over and cook for further 2 minutes for medium rare, or for a further minute until cooked to your liking. Transfer it to a plate and let rest for 2 minutes.
- In the same pan, add the baby broccoli and cook for 1 minute. Season to taste with salt and pepper.
- Serve the salmon with baby broccoli, orange wedges and drizzle of orange sauce.

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Lemongrass Chili Chicken

Ingredients

• 400g chicken thighs, skinless, bone in 
• 2 fresh lemongrass, finely chopped
• 1 tsp mince ginger
• 2 tsp curry powder 
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder
• 4 tsp mince garlic
• 1 onion, finely chopped
• 3 fresh chillies, finely chopped
• 2 spring onions, finely chopped
• Oil, salt, ground pepper

Method

- Marinate the chicken with 1/3 chopped lemongrass, 2 tsp mince garlic, half chopped chilli, 1 tsp curry powder, 1 tbsp fish sauce, 1/2 tsp sugar, chicken powder, 1/2 tsp oil, salt to taste and ground pepper for 30 minutes.

- Heat oil in a frying pan over medium heat, saute rest of the garlic, lemongrass, chilli and curry powder until fragrant, add the marinated chicken into the pan. Season with 1 tsp sugar, 1 tbsp fish sauce and cook for 10 minutes.

- Add the spring onions, mix well with the chicken and remove from the heat.

- Serve hot with steamed rice.

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Pan-fried Fish Fillet with Tomatoes & Bocconcini Salad

Ingredients

• 5 small chat potatoes, quartered
• 100g green beans, trimmed, cut into 4cm lengths
• 2 tomatoes, quartered
• 2 tbsp roasted cashew nuts
• 1 bocconcini ball, drained and torn
• 1 cup of fresh basil leaves
• 150g firm white fish fillets
• 1-1/2 tsp vinegar 
• 1 garlic clove, crushed
• 1 tsp sugar 
• 2 tsp extra virgin olive oil
• Salt, ground pepper
• Lemon wedges to serve

Method
- Cook the potatoes in a saucepan of boiling, salted water for 5 minutes or until tender. Add the beans to the saucepan for last 2 minutes of cooking. Drain and rinse under cold water. Set aside.
- Season the fish with a good pinch of salt and pepper on each side. Heat oil in a frying pan, cook the fish for 2-3 minutes each side or until cooked through.
- To make the salad dressing, combine extra virgin olive oil, vinegar, garlic and sugar in a small bowl. Season with salt and pepper. Shake until well combined.
- Add tomatoes, potatoes, beans, cashew nuts in a shallow dish. Top with the basil and drizzle over the dressing.
- Serve hot with salad and lemon wedges.

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Chicken Polpette Brodo

Ingredients

• 1 cup pasta
• 400g chicken mince
• 1 bunch of spring onion, finely chopped
• 1 handful of basil, finely chopped
• 1 tbsp crushed garlic
• 1 tsp chilli powder
• 1/4 cup grated parmesan
• 1 egg, slightly beaten
• 1/2 cup of bread crumbs
• 1 ltr chicken stock
• Olive oil
• Salt, ground pepper
• 1 bunch of bok choy, washed and roughly chopped 

Method
- In a large bowl, mix chicken mine, spring onion, parmesan, egg, garlic, bread crumbs, basil and a splash of olive oil. Combine together and season with salt and pepper.
- Roll small meatballs and rest them in a tray. Place the meatballs into the fridge for 30 minutes.
- Heat the chicken stock in a large pot and bring to the boil. Reduce the heat to a simmer. Meanwhile, boil water in another pot, add a bit of salt and half cook the pasta, . Drain and put aside.
- Remove the meatballs from the fridge and softly place into the stock. Cook the meatballs for 15 minutes or until all meatballs are cooked.
- Add the pasta to the stock and cook for 2 minutes or until pasta is cooked. Season the brodo with a good pinch of salt and ground pepper.
- To serve, place bok choy in a bowl, then add the brodo to the bowl, the heat from the stock will cook the bok choy.

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