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March 2012 Recipes (provided by Tony Heath)

Spicy Thai Broth.

Serves 4

  • 10 – 12 raw prawns, langoustines or king, peeled with shells and heads reserved
  • 2tbsp peanut oil
  • 2 litres fish or chicken stock
  • 6 lime leaves
  • 12 button mushrooms – sliced
  • 1 finger fresh ginger – grated or chopped
  • Bunch of fresh coriander, leaves removed and chopped
  • Bunch of spring onions - sliced
  • 2 – 3 tbsp tom yum paste
  • 1 tin coconut milk
  • 2 tbsp fish sauce
  • 2 – 3 tbsp fresh lime or lemon juice
  • 1 packet Chinese noodles

N.B.. Tom Yum Paste is available from Chinese food stores and some supermarkets or specialist food stores, Provender Brown for example in George Street .

In a large pan sauté the prawn shells in the peanut oil for about 5 minutes, stirring all the time. Pour in the stock with the lime leaves and bring to the boil and simmer for 15 minutes.

In a separate pan, fry the mushrooms, ginger and spring onions together for a few minutes then stir in the tom yum paste. Strain the stock from the shells and pour on to the mushroom mixture and bring to the boil. Simmer for about 10 minutes before adding the coconut milk, fish sauce and lime or lemon juice, correct seasoning if necessary.

Cook the noodles according to packet instructions, drain.

Either sauté the deveined prawn bodies in a little butter or just drop them in to the simmering soup for a minute.

Divide the noodles between four soup cups, pour the soup over with prawns, sprinkle with coriander and serve

N.B.. Other shell fish such as queen scallops or chopped scallops could be added as well as the prawns and even some sliced baby squid


Stir Fried Pork Fillet with Chilli and Oyster Mushrooms

Serves 2-4

  • 300 gms pork fillet, sliced into thin strips
  • Approx 5 tbsp peanut oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger cut into very thin strips
  • 1 small onion, finely sliced
  • 100 – 150 gms oyster or shitaki mushrooms – sliced thickly
  • 2 – 3 red chillies – halved, deseeded and sliced
  • 2 tbsp shaoxing or rice wine
  • 1 tbsp light soy sauce
  • ½ tsp sugar
  • 2 spring onions, cut into fine strips about 4cm in length

Heat a wok until smoking, add 3 tbsp peanut oil and then fry the meat in a couple of batches, stir frying until pork is just cooked. Remove the pork onto a warm plate and pour off any excess oil.

Reheat the wok adding the remaining 2 tbsp oil, then add the garlic, ginger, onion and chillies. Stir fry until fragrant, add the mushrooms and stir fry for a moment more before adding the rice wine, soy sauce and sugar. Stir through then add the pork back into the wok and heat through then divide the pork onto plates, sprinkle with the spring onions, reduce the sauce a little to thicken then spoon over the pork.

Serve with fried rice.


Simple Fried Rice

  • Approx 250 gms leftover cooked rice
  • 1 – 2 tbsp peanut oil
  • 1 whole egg – lightly beaten
  • 1 clove garlic – finely chopped
  • 1 small finger fresh ginger – finely chopped
  • 1 tbsp soy sauce
  • 1/8 th tsp sea salt
  • ½ tsp sugar
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 3 spring onions, finely sliced
  • Pepper to taste

Heat a wok, add ½ tbsp peanut oil then the egg and gently move it around the wok until just set. Turn the egg out onto a plate and roughly chop.

Wipe the wok and reheat add the remaining peanut oil and add the garlic and ginger and stir fry until fragrant. Add the rice, stir frying for another minute then add the soy sauce, oyster sauce, sea salt, sugar and sesame oil. Keep stir frying until the rice is coated with the sauce. Finally add the egg and spring onion, toss together and serve, sprinkled with some freshly ground pepper.


Vietnamese pho – Beef Noodle Soup

  • 2 onions – halved
  • Good 4 inch piece of fresh ginger – halved lengthways
  • 2 – 3 kg of beef bones, mixture of rib and marrow bones
  • Small piece of lean stewing beef approx 200gms to give added flavour
  • 3 – 4 litres water
  • Pho spices – 1 cinnamon stick, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 5 star anise, 1 cardamom pod, and 6 whole cloves all tied up in a muslin bag.
  • Sea salt
  • 2 tbsp fish sauce
  • 20 gms sugar
  • 2 packets rice noodles
  • A 200 – 300gm piece of lean steak, fillet, sirloin or rump, well chilled to make it easier to slice very thinly
  • A handful of fresh mint, coriander and basil
  • 2 limes cut into wedges
  • 2 – 3 red chillies – topped and tailed, seeds removed and sliced thinly
  • 2 packets bean sprouts
  • Bottle of hoisin sauce
  • Bottle of chilli sauce

Fill a large pot with cold water. Bring to the boil then add the bones and boil rapidly for 10 minutes. Drain, rinse the bones and the pot then place the rinsed bones back into the clean pot and cover with more cold water (approx 3 litres). Bring back to the boil and simmer, lifting off any scum that comes to the surface.

Meanwhile, place the halved onions and ginger on to a roasting tray, brush with oil and place under a grill until nicely browned. Turn over and colour the other side, maybe about 5 minutes either side.

Add to the simmering stock with the spice parcel, piece of stewing beef, the fish sauce, a little salt and the sugar. Simmer for one and a half hours, remove the beef, continue simmering the stock for a further hour and a half.

Strain the stock into a clean pan, skim again if necessary. Taste and correct and adjust with a little more fish sauce, salt and sugar until you are happy with flavour.

Arrange the bean sprouts and picked herbs on a plate with sliced chillies and wedges of lime.

Follow the instructions on cooking the noodles according to the packet.

With a very sharp knife slice the steak very thinly, bring the serving bowls close to the pot of stock which should be simmering nicely.

Place hot noodles into each bowl, then slices of the raw beef on top. Pour hot stock over the beef which will be sufficient to cook it and either add a little of the bean sprouts, herbs and chilli to each bowl or let people put in what they want themselves with a squeeze of lime juice and some of the hoisin and chilli sauces as required.

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