Baked chicken wings

4 tbls clear honey

1 tsp chilli sauce

1 clove garlic finely chopped

Small piece ginger finely chopped

1 stalk lemon grass finely chopped

Zest and juice of a small lime

1 tbls light soy sauce

1 tsp ground cumin

1 tsp ground coriander

12 chicken wings

Lemon and lime wedges to garnish

 Heat together in a small saucepan the honey, chilli sauce, garlic, ginger, lemon grass, the lime zest and juice, soy sauce, cumin, and coriander until just starting to bubble

Remove from the heat and allow cooling

When cool arrange the wings in a dish and pour over the marinade and leave for 4 hours or overnight

Pre heat oven to 190°C/375°F or Gas mark 5 and cook for 40 mins

Beef mango Satay

400g/ 1lb beef steak

1 tbls coriander seeds

1 tsp cumin seeds

50g/ 2 oz cashew nuts

1 tbls veg oil

1 small onion finely chopped

A small knob of ginger finely chopped

1 clove garlic finely chopped

2 tbls dark soy sauce

2 tsp sugar

1 tsp rice wine vinegar

Salad leaves to garnish

FOR THE MANGO DIP

1 ripe mango

1 small red chilli finely chopped

1 tbls fish sauce

Juice of 1 lime

2 tsp sugar

2 tbls chopped fresh coriander

Slice the beef into long strips and thread them in a zig zag style onto bamboo skewers which have already been soaked

Dry fry the coriander seed, cumin seeds and cashew nuts in a pre-heated wok

Crush with a food processor

Mix the oil, onion, ginger, garlic, soy sauce, sugar and vinegar to the mixture

Pour over the beef and marinade for up to 8 hours

Cook under a preheated grill for 6-8 mins turning occasionally or barbeque

Make the mango dip by peeling the mango and cutting the flesh from the stone

Place in a food processor with all the other ingredients except the coriander and process until smooth

Stir in the coriander and serve

Beef in oyster sauce

3 teas cornflour

1 1/2 tbls dark soy sauce

1 1/2 tbls rice wine

400g/1 lb steak cut into strips

2 tbls sesame oil

1 cm/1/2 inch Fresh ginger, peeled and chopped

2 cloves garlic, finely chopped

4 Stalks celery, sliced

1 red pepper sliced

100g /4 oz mushrooms sliced

4 spring onions sliced

2 tbls oyster sauce

100 ml/4 fl oz chicken stock or water

Combine 2 teas cornflour with the soy sauce and rice wine in a bowl

Add the beef and coat well allow to stand 20 mins if possible

Heat the wok until hot and add the oil

Add beef and fry for 2-3 mins

 Remove to a plate

 Add the ginger and garlic to wok and fry 1 min

Add the celery, red pepper, mushrooms and spring onion and fry for2-3 mins

Stir in oyster sauce

Combine the remaining spoon of cornflour to the stock or water then stir into wok

Bring to the boil and add the beef back to wok for 1-2 mins until sauce has thickened and beef is hot

Serve

Beef with broccoli

200g/8 oz steak cut into fine strips

200g/ 8 oz broccoli

2 cloves garlic finely chopped

A small piece of ginger finely chopped

2 teas cornflour

1 tbls rice wine

2 teas light soy sauce

2 tbls oyster sauce

1 teas sugar

1 tbls dark soy sauce

1 tbls oyster sauce

Mix the cornflour, rice wine, light soy sauce, oyster sauce and sugar together and place the beef in the marinade for at least 2 hours

Cut broccoli into small florets and par boil for 2-3 mins

Heat wok and add 1 tbls oil fry ginger and garlic for 1 min.

Add the beef and stir fry for 2-3 mins until brown

Add 1 tbls dark soy sauce and 1 tbls oyster sauce and mix well

Add broccoli and heat through

Serve

Black bean chicken

600g/ 1 ½ lb chicken cut into chunks

1 medium red pepper deseeded and cut into chunks

1 medium green pepper deseeded and cut into chunks

2 tbls veg oil

Small knob of ginger finely sliced

2 cloves garlic finely diced

1 tbls light soy sauce

2 tbls oyster sauce

1 tbls salted black beans

1 teas sugar

2 teas cornflour (mixed in half mug of water)

Rinse the black beans in water and drain; this will remove the coating of salt on the outside.

Heat the wok and then add the oil, then the ginger and garlic and fry for 20 seconds

Add the black beans and stir for another 20 seconds

Add the chicken and fry until the outside is sealed.

Add the oyster sauce, soy sauce and sugar followed by the cornflour

Reduce the heat and leave to simmer stirring occasionally for 30 mins. If it looks like the sauce is drying out add some more water

Add the pepper and continue to cook for a further 10 mins

N.B.  You can make this recipe in advance but if you do so do not add the peppers until you re heat, as they will over cook and go soggy

Lamb Stir Fry

200g/8 oz lean lamb

2 tbls oil

2 tsp sesame oil

1 onion roughly chopped

2 cloves garlic, chopped

1 red chilli deseeded and chopped

75g/3 oz fine green beans, halved

200g/8 oz spinach

2 tbls oyster sauce

2 tbls fish sauce

1 tbls lemon juice

1 tsp sugar

Trim the lamb of any excess fat and slice thinly

Heat the oil and the sesame oil in the wok and add the lamb until the meat is browned

Add the onion, garlic and chilli and cook for 2-3 mins

Add the beans and cook for a further 3 mins

Stir in the spinach, oyster sauce, fish sauce, lemon juice and sugar and fry for a further 3 mins

Chilli basil chicken

200g / 8 oz chicken fillets – chopped into bite size pieces

1 – 2 red chilli – de seeded and chopped

1 – 2 green chilli- de seeded and chopped

2 cloves garlic - chopped

1 tbls chopped coriander

2 tbls fish sauce

1 tbls oyster sauce

1 bunch fresh basil

A little oil

Heat a little oil in a wok and when hot add the chicken stirring for 3 mins

Add the red and green chilli, coriander and garlic and fry for a min

Add the fish and oyster sauce and gently heat for 5 mins

Tear the basil leaves and add just before serving

Chicken chow mein

150g/6 oz noodles

200g/8 oz chicken breast thinly sliced

1 tbls sesame oil

2 cloves garlic crushed

8 spring onions sliced

1 red pepper seeded and roughly chopped

1 green pepper seeded and roughly chopped

2 tbls light soy sauce

3 tbls rice wine or sherry

150g/6 oz beansprouts

Toasted sesame seeds optional for garnish

 

Prepare noodles if necessary

Heat 2 tbls oil in wok and when hot add the chicken cooking until golden

Add the sesame oil to the wok along with the onion, garlic and peppers cook for a further 3-4 mins

Reduce the heat slightly and add the noodles, soy sauce and rice wine stir frying for a further 2 mins

Add the beansprouts and cook for a further 1-2 mins. If the noodles begin to stick add a splash of water

Serve, sprinkle the sesame seeds over if wished

Chicken with cashew

200g/8 oz chicken breast cubed

2 teas cornflour

2 teas light soy sauce

2 teas oyster sauce

A pinch of sugar

1 red pepper sliced

100g/4oz mushrooms quartered

1 onion sliced

2 cloves garlic finely chopped

50g/2 oz cashew nuts

Mix the cornflour with the soy sauce, oyster sauce and sugar and add the chicken. Leave to marinate for at least 30 mins.

Heat the wok and add 1 tbls oil, over a med to low heat add the cashew nuts and fry until brown. Remove and drain.

Add a little more oil if required. Fry the garlic and onion for 1 min.

Add the chicken and fry for about 10 mins.

Add the pepper and mushroom and cook for a further 5-10 mins

Remove from heat and serve, sprinkle cashew nuts on top and serve immediately

If this dish is to be made in advance add the pepper when re heating and only add cashews when ready to serve

Ginger chicken noodles

200g /8oz chicken breast cut into bite size pieces

150g /6oz courgettes roughly chopped

2 tbls veg oil

2 inch piece root ginger finely chopped

6 spring onions finely chopped

2 tsp Thai green curry paste

400ml/ 14 fl oz coconut milk

475 ml/ 16 fl oz chicken stock

110g/ 4 oz medium egg noodles

3 tbls coriander chopped

1 tbls lemon juice

Heat the wok and add the oil

Fry the chicken until just brown

Add the spring onion and ginger and fry for 2 mins

Stir in the Thai curry paste and fry for 1 min

Add the coconut milk and stock and simmer for 10 mins

Add the noodles and cook for a further 5 mins

Stir in the coriander and lemon juice

Serve

Kung Po chicken

200g / 8 oz chicken – diced

1 tbls light soy sauce

2 tbls rice wine

1 tbls cornflour

2 tbls dark soy sauce

1 teas sugar

¼ teas sesame oil

4 tbls oil

1 clove garlic – diced

¼ teas chilli flakes

200g / 4 oz peanuts

Combine the light soy sauce, 1 tbls rice wine and the cornflour together and then add the chicken to marinate for at least 1 hour

Combine the dark soy sauce, 1 tbls rice wine, sugar and sesame oil

Heat oil in the wok and add the garlic and chilli for 30 seconds, then add the chicken and marinade and cook for 2 – 3 mins until cooked

Add the remaining ingredients to the wok and simmer gently, add the peanuts if adding and serve when the nuts are heated through

Hot chilli prawns

1 Garlic clove crushed

1cm/1/2 inch fresh ginger finely chopped

1 small red chilli seeded and chopped

2 tsp sugar

1 tbls light soy sauce

1 tbls veg oil

1 tsp sesame oil

Juice of 1 lime

600g/1 ½ lb raw prawns

150g/6 oz cherry tomatoes

½ cucumber cut into chunks

1 small bunch coriander roughly chopped to garnish

Lettuce leaves to serve

Pound or blend the garlic, ginger, chilli and sugar to a paste

Add the soy sauce, vegetable and sesame oils and lime juice

Place prawns in a shallow dish and pour over the marinade

Leave for about 8 hour

Meanwhile soak some bamboo skewers in water

Thread the prawns, tomatoes and cucumber chunks onto the skewer

Cook under a preheated grill for 3 – 4 mins and serve with scattered coriander on a bed of lettuce

Chicken with galangal

400g/ 1 lb Chicken breast sliced

3 tbls oil

2 cloves garlic, finely chopped

1 onion, finely sliced

2-3 galangal pieces finely chopped

8 mushrooms, small chopped

1 red chilli seeded and finely chopped

1 tbls fish sauce

1 ½ teas sugar

1 tbls lime juice

8 mint leaves

4 spring onions chopped

Mint leaves to garnish

Heat oil in wok add garlic and onion for 30 secs

Stir in chicken for 2 mins

Add galangal, mushrooms and chilli and stir for 1 min

Stir in fish sauce, sugar, lime juice, mint leaves, spring onions and 3-4 tbls water

Cook stirring all the time for about 1 min

Serve scattered with mint leaves

Beef with orange and ginger

400g/ 1 lb steak cut into thin strips

Finely grated rind and juice of 1 orange

1 tbls light soy sauce

1 tsp cornflour

1 inch piece of root ginger finely chopped

2 tsp sesame oil

1 large carrot cut into matchsticks

2 spring onions finely chopped

Place the steak in a bowl and sprinkle over the orange rind and juice. Leave for 30 mins

Drain the liquid from the meat and reserve

Mix together the cornflour, soy sauce and ginger and add the steak

Heat the oil in a pre-heated wok and add the steak mixture fry for about 1 min

Add the carrot and fry for 2-3 mins

Stir in the spring onions and reserved marinade liquid and continue to cook until boiling and thickened

Serve

Red curry paste

1 tbls coriander seeds

1 teas cumin seeds

1 teas black peppercorns

4 cloves garlic – chopped

8 dried red chillies – seeded and chopped

2 stalks lemon grass – chopped

1 kaffir lime leaf

1 ¼ inch piece of galangal – chopped

2 teas shrimp paste1 tbls coriander leaves – chopped

Heat the wok and add the coriander and cumin seeds, heat until aroma rises

Using a pestle and mortar or small blender crush the coriander and cumin seeds with the peppercorns

Add remaining ingredients and mix to a smooth paste

Store in an airtight container in fridge for up to 4 weeks

Curry Paste

2 teas coriander seeds

1 tsps. cumin seeds

1 tbls black peppercorns

8 fresh green chillies – seeded and chopped

3 shallots – chopped

4 cloves garlic – crushed

1 inch piece galangal chopped

2 stalks lemon grass – chopped

2 kaffir lime leaves – chopped

2 teas shrimp paste

2 tbls coriander leaves – chopped

Heat the wok and add the coriander and cumin seeds, heat until aroma rises

Using a pestle and mortar or small blender crush the coriander and cumin seeds with the peppercorns

Add remaining ingredients and mix to a smooth paste

Store in an airtight container in fridge for up to 4 weeks

Pork Satay

1 stalk lemon grass finely chopped

1 clove garlic finely chopped

350g/10 oz lean pork cubed

Juice of I lime

2 tbls vegetable oil

Sauce

4 tbls vegetable oil

75G/ 3 oz raw shelled peanuts

2 stalks lemon grass

2 fresh chillies, seeded and sliced,

3 shallots, chopped

2 cloves garlic, chopped

1 teas fish paste

2 teas sugar

200ml/ 8 fl oz coconut milk

Juice of ½ limes

 

Divide the pork between 4 skewers and lay in a shallow dish

Mix together lime juice, lemon grass, garlic and oil in a bowl and pour over the pork and coat leave for 30 mins if possible

Pre heat the grill, remove pork from the dish and grill for 8 – 10 mins turning once or twice.

Make sauce by heating 1 tbls oil in wok, add the nuts and cook for 2 mins

Remove from wok and place on kitchen paper

Using a blender grind to a paste

Again using a blender mix the lemon grass, chillies, shallots, garlic and fish sauce to a smooth paste

Heat remaining oil in wok.

Add the spice mixture and stir for 2 mins

Stir in the peanuts, sugar and coconut milk and bring to the boil then let it simmer for 2 mins

Add lime juice and leave to simmer stirring frequently for 5 – 10 mins

Prawns braised in lemongrass

400g/ 8 oz raw prawns

2 red chillies deseeded and finely chopped

2 cloves garlic finely chopped

2 shallots finely chopped

A small handful of coriander roughly chopped

400ml/14 fl oz coconut milk

2 stalks lemon grass finely chopped

2 tbls Thai fish sauce

1 tbls sugar

Place the chillies, garlic, shallots and half the coriander and blend together

Add 1 tbls of the coconut milk and 2 tbls of the water and blend to form a paste

Pour the remaining coconut milk, lemon grass and 3 tbls water into a wok and bring to the boil

Allow to simmer for 10 mins

Stir the chilli paste, fish sauce and sugar into the coconut paste and simmer for a further 2 mins

Add the prawns and cook for 2 mins until pink

Serve

N.B. Scallops can also be added with the prawns if wished

Baked Thai fish

4 Trout fillets

1 stalk lemongrass, finely chopped

Small knob ginger, peeled and finely chopped

1 red chilli, seeded and finely chopped

1 clove garlic, finely chopped

1 tbls fish sauce

Juice of 2 limes

1 tbls sugar

A handful of roughly chopped coriander to garnish

Heat the oven to 200°C/400°F/Gas 6.

Place 1 fillet of fish, skin side down in the centre of a large sheet of tin foil

Mix all the other ingredients together to make a paste and spoon a quarter of the mixture over the fillet

Place another fillet on top skin side up thus making a sandwich, then tightly seal with the foil to make a parcel.

Repeat with the other fillets and bake in the oven for 10 to 15 mins.

Open the parcels at the table and serve remainder of sauce in a separate bowl

Red Thai curry

200ml/8fl oz coconut cream

2 cloves garlic peeled and finely chopped

2 tbls red Thai curry paste

2 tbls fish sauce

2 tsp sugar

250g/10 oz chicken breast finely chopped

450ml/3/4 pint chicken stock

2 kaffir or lime leaves finely shredded

1 chopped red chilli to garnish

 

Pour the coconut cream into a saucepan and gently heat

Meanwhile heat a wok with 2 tbls oil, when this is hot add the garlic and cook for 10-20 seconds, then add the curry paste for a further few seconds.

Pour in the warmed coconut cream and cook for 5 mins until thickened

Stir in the fish sauce and sugar then add the chicken and cook for 5 mins.

Pour in the stock and simmer for a few mins until the chicken is cooked.

Stir in the lime leaves and place in serving dish garnish with the chilli

Shredded chicken with celery

200g/8 oz chicken, shredded finely

1 celery heart finely sliced

2 red chillies, deseeded and finely chopped

1 spring onion finely chopped

Small piece of ginger finely chopped

1 tsp sugar

1 tbls rice wine

A few drops sesame oil

Heat the wok and add 1 tbls oil

Fry the chicken until cooked

Add the celery, chillies, spring onion and ginger and fry for about 1 min

Add the rice wine and sugar and fry for a further min

Add sesame oil

Thai Chicken with chilli

2 tbls oil

1 clove garlic chopped

1 tsp dried chilli fakes

300g/12 oz chicken breast finely sliced

1 tbls fish sauce

2 tbls roasted peanuts-OPTIONAL

200g/8 oz sugar snaps

3 tbls chicken stock

1 tbls light soy sauce

1 tbls dark soy sauce

Pinch of sugar

Freshly chopped coriander to garnish

Heat the wok and add the oil when hot

Add the garlic for a few seconds then add the chilli flakes for a few more seconds

Add the chicken for 2 – 3 mins

Then add, fish sauce, peanuts if using, sugar snap, chicken stock, both soy sauces and sugar stir well

Bring to the boil then simmer for 3-4 mins or until cooked

Serve with the coriander