Carne con Olivas (Beef with olives)

 

                The distinctive flavor of this traditional recipe comes from the generous quantity of green olives ; wine too is an important ingredient.

                Top round (topside) and chuck (blade) are two cuts of meat that work well in this recipe.

Serves 6

• 750 gr (1½ lb) top round beef
• 30 ml all-purpose flour
• 60 ml Spanish olive oil
• 2 small onions, sliced
• 1 red bell pepper, chopped
• 310 ml water 
• 180 ml dry red wine
• 2 bay leaves
• Salt and pepper, to taste
• 250 ml green olives

1. Preheat the oven to 350F (180C).
2. Thinly slice the beef, then lightly dredge in the flour and shake off excess.
3. Heat the oil in a heavy pan and brown the meat lightly on each side ; transfer to an ovenproof casserole.
4. Add the onion and red pepper to the oil in the pan and cook gently until softened ; transfer to the casserole, with the meat.
5. Pour in the water, wine, bay leaves, salt and pepper, cover the casserole and bake for 1 hour, then add the olives ; cook for an additional 30 minutes, stir occasionally.
6. Remove the bay leaves ; spoon onto a platter to serve.

BON APPÉTIT 

Pollo al Jerez (Chicken with sherry)

 

                Sherry is produced in many forms, from very fry finos to the sweeter olorosos. It also plays a large part in Spanish cuisine, as this recipe testifies.

                To ensure authentic flavor, make this dish with a Spanish sherry. Because of strict manufacturing standards, all sherries made in Spain, regardless of price, are high quality.

Serves 4

• 1.5 kg (3 lb) roasting chicken, cut into serving portions
• 1 bouquet garni
• 2 ml salt
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 3 small carrots, diced or sliced
• 1 small red chili, seeded and finely chopped, optional
• 160 ml good-quality dry sherry
• 30 ml cornstarch, mixed with 45 ml water

1. Place the chicken in a saucepan with the bouquet garni and salt, add enough water to barely cover ; heat to boiling, then reduce heat and simmer gently for 20 minutes, removing froth as it rises to the surface.
2. Add the onion, garlic, carrots and chili and simmer for an additional 20 minutes or until the chicken is tender ; stir in the sherry and simmer for another 10 minutes or until the chicken is cooked through ; remove the bouquet garni.
3. Stir in the combined cornstarch and water, stirring constantly until the sauce thickens.
4. Serve woth plain boiled rice.

BON APPÉTIT

Caldereta Asturiana (Seafood casserole)

 

                Maize is a major crop of the Asturias. Most of its ground to make cornmeal or flour. Crusty corn bread is the perfect accompaniment to this dish.

Serves 6

• 750 gr mixed seafood, such as mussels, clams, scallops and baby octopus
• 1 bouquet garni
• 90 ml olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 kg firm white fish fillets, cutinto chunks
• 30 ml Italian parsley
• 5 ml coarsely cracked black peppercorns
• 2 ml ground nutmeg
• 160 ml dry cider or dry white wine
• 1 small red chili, seeded
• Salt, to taste
• 250 gr raw shrimp (prawns), shelled and deveined

1. Scrub the clams and mussels, if using, discarding any that are not firmly closed.
2. Place in a saucepan with a little water and the bouquet garni and heat to boiling ; strain, reserving the cooking liquid.
3. Any clams or mussels that have not opened should be discard.
4. If using octopus, tenderize it by pounding with a meat mallet ; discard the skin, eyes and beak.
5. Heat the olive oil in a large saucepan and stir-fry the onion and red pepper until softened ; add the fish pieces and stir-fry until lightly golden, then add the baby octopus.
6. Add enough water to reserved cooking liquid to make 1 liter and add to the pan.
7. Stir in the parsley, peppercorns and nutmeg ; add the cider, chili and salt.
8. Heat to boiling, cover, and simmer for about 30 minutes ; add the remaining seafood and the shrimp and simmer for an additional 10 minutes, remove the chili.
9. Ladle into individual heated bowls and serve with bread for mopping up the juices.

BON APPÉTIT

Paella

 

                The version given herre is more a family affair, well flavored but simpler in style. Paella takes its name from the pan in which it is cooked, the paellera.

                This recipe lends itself to adaptation : feel free to add diced pork or fish as well as chicken or shellfish, such as crawfish.

Serves 6

• 250 ml green peas
• 250 ml green beans, cut into 1 in (2.5 cm) pieces
• 60 ml olive oil
• 1 large red bell pepper, seeded and cut into strips or chunks
• 125 gr chicken breast fillet, diced
• 1 large onion, chopped
• 1 tomato, peeled and finely chopped
• 325 ml short grain rice
• 2 garlic cloves, chopped
• Bouquet garni
• 2 ml saffron threads, soaked in 30 ml hot water
• Salt and pepper, to taste
• 1.25 liters chicken stock (click here for homemade recipe)
• 6 scallops
• 7 shrimp (prawns), shelled and deveined
• 7 mussels, scrubbed and debearded

1. Combine the peas and beans in a saucepan and pour boiling water over them ; reheat the water to boiling, strain the peas and beans and refresh under cold running water, then set aside.
2. Heat the olive oil, add the red pepper and cook for several minutes, until soft ; remove with a slotted spoon and set aside.
3. Add the chicken to the pan, brown lightly, remove and set aside with the red pepper ; cook the onion and tomatoes in the oil until softened.
4. Add the rice, garlic, bouquet garni, strained saffron liquid, salt and pepper and chicken stock ; stir in the chicken and red pepper.
5. Cover and simmer for 10 minutes ; arrange the scallops, shrimp and mussels on top, cover and cook for an additional 10 minutes, or until the rice is tender.
6. Lightly stir in the peas and beans and cook until tender.
7. Serve directly from the cooking pot.

BON APPÉTIT

Pepitoria de Pollo (Chicken with almonds)

 

                This recipe from Spain's Costa del Sol provides hints, in the form of almonds and spices, of a Moorish presence in the area centuries ago.

                Saffron threads, the most expansive spice in the world, impart a beautiful and distinctive flavor. In this recipe dried saffron may be used as a substitute ifthe threads are not available, but turmeric, which is sometimes suggested as an alternative, is not really satisfactory.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• Pinch of salt
• Freshly ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 180 ml dry white wine
• 450 ml chicken stock (click here for homemade recipe)
• Bouquet garni
• 1 bay leaf
• 125 gr ground almonds
• 2 ml mixed spice (cinnamon, cloves and nutmeg)
• 2 ml saffron threads, soaked in 15 ml hot water
• Grated zest and juice of 1 lemon
• 60 ml chopped parsley, for garnish
• Sprig of bay leaves, for garnish

1. Cut the chicken into serving portion ; mix the salt, pepper and flour and sprinkle over the chicken pieces.
2. Heat the oil in a skillet and brown the chicken pieces in batches on all sides ; when evenly browned, remove the chicken pieces from the pan with a slotted spoon and arrange in a large shallow saucepan.
3. Sauté the onion and garlic in the remaining oil for about 5 minutes, then spread the mixture over the chicken pieces ; add the wine, stock, bouquet garni and bay leaf to the chicken pieces, then heat to boiling.
4. Reduce heat, cover the saucepan and simmer gently for 25 minutes.
5. Mix together the ground almonds, spice, saffron liquid, lemon zest and juice and blend to a smooth consistency ; stir the almond mixture into the saucepan, stir lightly, cover and cook gently for 15 minutes, or until the chicken pieces are tender.
6. Remove the bouquet garni and bay leaf, and transfer the chicken pieces to a large, heated serving platter ; keep warm.
7. Heat the liquid to boiling in the saucepan and cook until reduced by half ; spoon over the chicken and garnish with the chopped parsley and the bay leaves.

BON APPÉTIT

Faves a la Catalina (Catalan Fava bean casserole)

 

                Fava beans, grown between rows of olive trees, play an important part in the local diet. They are eaten fresh in the summer months and dried for winter soups and casseroles.

                The original regional recipe for this dish calls for lard ; however, in keeping with currant dietary attitudes, olive oil is now a more acceptable alternative.

Serves 4 

• 45 ml olive oil
• 250 gr bacon or speck, cut into strips
• 250 gr chorizo or similar sausage, sliced or diced
• 2 onions, chopped
• 1 large tomato, peeled and chopped
• 3 garlic cloves, finely chopped
• 2 kg fava beans (broad beans), shelled
• 125 ml dry red wine
• 250 ml chicken stock (click here for homemade recipe)
• Bouquet garni of thyme, oregano, bay leaf and mint
• 2 cloves
• Salt and pepper, to taste

1. Heat the oil in a large casserole or heavy-based saucepan, add the bacon and sausage and fry until lightly colored ; remove with a slotted spoon and set aside.
2. Add the onions, tomato and garlic and fry 8 minutes, or until softened ; add the beans, bacon and sausage and stir in the wine and stock.
3. Add the bouquet garni, cloves and salt and pepper ; cover and cook over low heat for 30 to 35 minutes, or until the beans are tender.
4. Discard the bouquet garni ; serve immediately.

BON APPÉTIT

Bacalao con patatas (Salt cod and potato casserole)

 

                Although it is more usual for the parsley/nut/garlic mixture to be stirred into the casserole a few minutes before it finishes cooking, it can also be sprinkled over the top just before serving.

Serves 4

• 250 gr piece dried salt cod, soaked for at least 12 hours
• 90 ml olive oil
• 2 tomatoes, peeled and chopped
• 500 gr potatoes, peeled and diced
• 5 ml sweet paprika
• 60 ml ground almonds
• 15 ml crushed or ground pine nuts
• 30 ml finely chopped parsley
• 2 garlic cloves, finely chopped
• 5 ml lemon zest, optional

1. Drain the cod very well, pat dry and cut into small pieces.
2. Heat the oil in a large pan, add the fish and tomatoes and cook for 8 minutes, stirring gently from time to time ; add the potatoes and cook for an additional 8 minutes, stirring often ; stir in the paprika.
3. Add enough water to barely cover the contents of the saucepan, cover and simmer gently for 35 to 45 minutes, until the potatoes are tender.
4. Blend together the almonds, pine nuts, parsley, garlic and lemon zest and stir into the casserole ; cook gently for an additional 5 minutes before serving.

BON APPÉTIT

Huevos a la Flamenca (Eggs Flamenco)

 

                This dish is Andalusian in origin and was probably created in the city of Seville. It is perfect for a brunch, a light evening meal, or served as a first course to a dinner.

                This dish looks best cooked and served in a "cazuela", a flameproof earthenware dish.

Serves 4 

• 60 ml olive oil
• 1 large boiled potato, diced
• 1 large onion, chopped
• 125 gr prosciutto or similar curd ham, diced
• 4 tomatoes, peeled and chopped
• 125 gr chorizo or similar sausage, thinly sliced
• 80 ml frozen green peas, thawed
• 80 ml string beans, cut into 1 in (2.5 cm) lengths
• Salt and pepper, to taste
• 4 eggs
• Chopped parsley, for garnish

1. Preheat the oven to 350F (180C).
2. Heat the oil in a large pan or earthenware dish, then add the potato and stir-fry until browned ; add the onion and cook for 2 to 3 minutes, then add the ham and stir-fry for several minutes.
3. Stir in the tomatoes and cook an additional 5 minutes ; add the sausage, green peas, string beans, salt and pepper.
4. Cover and cook until the vgetables are tender.
5. Break the eggs over the mixture or divide the mixture among individual heatproof dishes and break an egg in each.
6. Bake until the eggs are just set, about 15 minutes ; serve, sprinkled with the chopped parsley.

BON APPÉTIT

Fried bread with sausage (Tapas)

 

                This easy dish from the Extremadura can also be eaten as an appetizer. Then the bread squares would be lightly larger.

Click for more tapas recipes

Mushrooms and cheese flan

Shrimp in garlic and oil

Spicy meatballs

8 tapas servings

• 60 ml olive oil 
• 4 slices fatty ham
• 4 slices chorizo or similar sausage
• 4 thick slices dense-textured white bread
• 2 garlic cloves, halved

1. Heat 15 ml of the oil in a pan and fry the ham and sausage about 3 minutes ; remove from the pan and keep hot.
2. Remove the crusts from the bread and cut each slice into 2 in (5 cm) squares ; rub the surface of the bread squares with the cut garlic cloves.
3. Heat the remaining oil, add the bread in batches and fry until crisp and golden on each side ; drain well on paper towels.
4. Place a piece of ham and sausage on each piece of bread and serve at once.

BON APPÉTIT

Spicy meatballs (Tapas)

 

                These spicy meatballs have been a favorite of the Spaniards for centuries.

Click for more tapas recipes

Fried bread with sausage

Shrimp in garlic and oil

Mushroom and cheese flan

8 Tapas servings

• 250 gr lean ground steak
• 125 gr spicy sausage, ground
• 2 garlic cloves, very finely chopped
• 15 ml finely chopped parsley
• 5 ml finely chopped oregano
• 15 ml dry sherry
• Salt and pepper, to taste
• 2 ml Cayenne pepper
• 1 egg
• 20 ml all-purpose flour
• 60 ml olive oil

1. Combine all the ingredients except the flour and oil in a large bowl and mix together well ; roll the mixture into small balls and toss lightly in the flour.
2. Heat the oil in a pan over medium heat, and fry the balls for about 12 minutes, turning them often as they color ; cook until evenly browned and cooked through, then remove from the pan and drain well.
3. Serve in small preheated bowls.

BON APPÉTIT

Shrimp in garlic and oil (Tapas)

 

                This standard entry on the tapas menu originated in the Basque region. It is usually served straight from the cooking pot and eaten with wooden cocktail picks. Sometimes a sprinkle of sherry is added at the last minute, which adds a pleasant and interesting flavor.

Click for more tapas recipes

Fried bread with sausage

Spicy meatballs

Mushroom and cheese flan

8 tapas servings

• 60 ml olive oil
• 2 large garlic cloves, slivered
• 250 gr small raw shrimp (prawns), shelled and deveined
• 80 ml finely chopped red bell pepper (capsicum)
• 2 ml Cayenne pepper

1. Heat the oil in a shallow two-handled pan or an earthenware casserole over high heat ; add the garlic and cook 1 minute, then add the shrimp and cook for about 2 minutes, or until the flesh begins to turn opaque.
2. Add the red bell pepper and Cayenne and quickly stir-fry in the pan.
3. Remove from the heat and serve ; sea salt may be passed around separately or sprinkle over the shrimp.

BON APPÉTIT

Mushroom and cheese flan (Tapas)

 

                A hard sheep's-milk cheese is the traditional choice, but any hard, strongly flavored cheese like Cheddar will work well.

Click for more tapas recipes

Fried bread with sausage

Shrimp in garlic and oil

Spicy meatballs

8 tapas servings

• 30 ml olive oil
• 125 gr mushrooms, chopped
• 1 garlic clove, finely chopped
• 250 ml milk
• 4 eggs, beaten
• 80 ml grated hard cheese
• Salt and pepper

1. Preheat the oven to 350F (180C).
2. Heat the oil in a small pan, add the mushrooms and garlic and stir-fry until soft ; pour off any excess oil.
3. Warm the milk in another pan, then remove from heat and stir in the eggs, cheese, mushrooms and garlic ; add the salt and pepper.
4. Pour the mixture into a well-buttered 9 in (23 cm) gratin dish ; place in a baking dish with about 1 in (2.5 cm) water in the base and cook in the oven for 35 minutes, or until the mixture is firmly set.
5. Allow to cool, then carefully turn out of the dish and cut into small portions.

BON APPÉTIT

Khao Neow Mamuang (Mango with sticky rice pudding)

 

                This dish is usually served at room temperature and is often varied by using differet exotic fruits uch as rambutans, longans or lychees.

                Choose the ripest fruit you can find. The sweetness of the mango is complemented by the slightly salty coconut cream sauce.

Serves 4

• 315 gr sticky (glutinous) rice
• 750 ml water
• 60 ml palm sugar or brown sugar
• 2 large ripe mangoes
• 250 ml coconut cream
• 2 ml salt

1. Rinse the sticky rice twice, then drain well in a colander.
2. Place the rice in a medium-sized saucepan with the water ; heat to boiling, then cook, uncovered, until the rice is soft, about 20 minutes.
3. Stir in the sugar, and cook for an additional 5 to 10 minutes, or until the sugar is dissolved ; remove from heat and allow to cool.
4. Peel the mangoes and slice the flesh.
5. To serve, spoon the rice onto a serving dish ; whisk together the coconut cream and salt and spoon over the prepared rice.
6. Arrange the mango slices with the rice.

BON APPÉTIT

Gaeng Moo (Pork curry)

 

                Swamp cabbage is a leggy creeper-type vegetable with small green leaves. It is often available fresh in Asian grocery stores, but, if unobtainable, spinach leaves may be used instead. If using dried faffir lime leaves, soak them in hot water for 5 minutes.

Serves 4 

• 500 ml coconut milk
• 30 ml Red curry paste (click here for recipe)
• 5 ml salt
• 500 gr lean pork, diced
• 30 ml fish sauce
• 15 ml palm sugar or brown sugar
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 3 fresh or dried kaffir lime leaves, shredded
• 500 ml coarsely shredded swamp cabbage

1. Blend half the coconut milk together with the curry paste and salt and cook in a saucepan over medium heat for 2 minutes, stirring continuously.
2. Add the pork and simmer until tender, about 40 minutes (depending on the tenderness of the meat).
3. Add the remaining ingredients, including the rest of the coconut milk, and bring slowly to a simmer ; cook 3 minutes, stirring occasionally.
4. Transfer to a serving dish.

BON APPÉTIT

Gai Pad Bai Grapao kab Khao Neow (Chicken with basil and Steamed sticky rice)

 

                If desired a little stirred coconut cream may be spooned over the chicken before serving. If hot basil leaves are not available, sweet basil or Vietnamese mint may be used instead.

Serves 6

• 45 ml vegetable oil
• 6 red chilies, seeded and finely sliced
• 4 garlic cloves, finely chopped
• 4 chicken breasts, skinned and cut into bite-sized pieces
• 45 ml hot basil leaves
• 30 ml fish sauce
• 2 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat and stir-fry the chilies and garlic ; do not allow garlic to burn as this creates an unpleasant flavor.
2. Add the chicken pieces and stir-fry until cooked, about 5 minutes ; add the pther ingredients and stir-fry for 1 minute.
3. Spoon into a serving dish and serve hot with Steamed sticky rice (recipe below).

Steamed Sticky Rice

                There is no real substitute for this variety of rice, which is sometimes known as glutinous rice because of its consistency when cooked. It should be available at Asian grocery stores. However, if sticky rice is not available, try serving steamed jasmine rice instead.

Serves 6

• 630 gr sticky (glutinous) rice
• Water

1. Tip the rice into a bowl and pour in enough water to barely cover ; stir lightly and strain.
2. Continue to follow this procedure until the water that strains off is no longer cloudy.
3. Cover the rice with cold water again and leave overnight.
4. The next day, strain the rice and tip it into the top half of a steamer ; place over boiling water, cover tightly and steam for 25 to 35 minutes or until the rice is quite glutinous.
5. Serve at once.

BON APPÉTIT

Haw Mok (Steamed fish in Banana Leaf)

 

                Banana leaves have been used in Southeast Asia for centuries to wrap food for steaming. They ensure the succulence of the cooked food by retaining its moisture, and at the same time they impart their own subtle flavor to the dish.

                This dish has a fragrance that wafts through the room as each banana leaf is opened, filling the diners with anticipatory pleasure. The packages may be prepared up to 4 hours in advance and chilled until cooking time.

Serves 6 

• 180 ml Yellow curry paste (click here for recipe)
• 500 ml coconut milk
• 45 ml fish sauce
• 30 ml cornflour (cornstarch)
• 750 gr firm white fish fillets, diced
• 15 ml lime juice
• 15 ml palm sugar or brown sugar
• Banana leaves, cut into 6 pieces, each 9 in x 9 in (23 cm x 23cm)
• 3 lettuce leaves, shredded
• 250 ml coconut cream
• 250 ml sweet basil leaves
• 2 jalapeno chilies, seeded and sliced
• 80 ml cilantro leaves

1. In a bowl, mix together the curry paste, coconut milk, fish sauce and cornstarch ; whisk until well blended.
2. Add the fish cubes, lime juice and palm sugar, and marinate in the refrigerator for about 30 minutes.
3. Carefully wipe each banana leaf with a damp cloth.
4. Spoon a portion of the shredded lettuce into the center of each banana leaf square, then top with a portion of the marinated fish cubes.
5. Stir the coconut cream thoroughly and spoon over the fish cubes ; sprinkle with the basil leaves, sliced chilies and cilantro leaves.
6. Wrap each banana leaf to form a parcel nd secure with a toothpick or small satay stick.
7. Arrange the packages in the top half of a steamer and steam over boiling water for 15 to 20 minutes.
8. Serve with a bowl of steamed rice.

BON APPÉTIT

Massaman Neua (Massaman beef curry)

 

                This rich, mild curry originated in the far south of Thailand. It is the mildest of Thai curries. The choice of spices, the inclusion of potatoes and the lengthy cooking time all reflect the influence of Indian migrants.

                Chicken may be substituted for the beef if prefered ; in that case, simply reduce the initial simmering time from 2 hours to 50 to 60 minutes.

Serves 4

• 60 ml vegetable oil
• 750 gr round or buttock steak, diced
• 1 liter coconut milk
• 45 ml Massaman curry paste (see recipe below)
• 4 small potatoes, peeled and cut into chunks
• 2 onions, sliced
• 125 ml roasted peanuts, coarsely chopped
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar

1. Heat the oil in a large pan over medium heat ; stir fry the meat for about 5 minutes, then add the coconut milk and heat to boiling.
2. Reduce heat, cover and allow the meat to simmer for about 2 hours, or until tender.
3. In another small pan, over medium heat, fry the curry paste with 125 ml of the cooking liquid ; mix well.
4. Stir the paste mixture into the meat ; add the remaining ingredients and simmer for 20 minutes.
5. Pour into a serving bowl and sevre steamed rice.

Massaman Curry paste

                Refrigerated, this will keep for 12 months.

Makes about 80 ml

• 10 large dried red chilies
• 8 garlic cloves, finely chopped
• 6 French shallots, finely chopped
• 5 ml finely chopped galangal
• 5 ml caraway seeds
• One-third small lemon grass stalk, finely chopped
• 6 cloves
• 5 ml ground cinnamon
• 5 ml salt
• 2 ml ground nutmeg
• 30 ml vegetable oil
• 6 cardamom pods
• 4 bay leaves
• 5 ml shrimp paste

1. Prepare the chilies by soaking in hot water for 20 minutes ; seed them, then mince or chop finely.
2. Brown the garlic and shallots in a dry pan over low heat for about 3 minutes ; add the seeded and chopped chilies and stir fry over low heat for about 3 minutes, being careful not to allow ingredients to burn.
3. Transfer to a mortar and pestle or a food processor, add all ingredients except the last four, and grind them together to form a paste.
4. Heat the oil over low heat, then add the cardamom pods, bay leaves and shrimp paste, and cook for 2 minutes ; add the prepared paste and cook for 1 minute, stirring well.
5. Store in the refrigerator in a tightly sealed container ; remove the cardamom pods and bay leaves before using.

BON APPÉTIT

Pad Po Taek (Seafood combination with lemon grass)

 

                The predominant flavors are typically Thai : refreshing lemon grass blends with the seafood ; the hot chilies are tempered by creamy coconut ; and the whole dish is perfumed with basil.

                The striped shrimp of Thailand are particularly large and succulent, but any fresh shrimp work well in this recipe.

Serves 4

• 30 ml vegetable oil
• 8 shrimp (prawns), shelled and deveined
• 8 mussels, cleaned
• 125 gr scallops
• 125 gr firm white fish fillets, sliced
• 60 ml green curry paste (click here for recipe)
• 90 ml coconut milk
• 60 ml fish sauce
• 15 ml palm sugar or brown sugar
• 2 lemon grass stalks, cut into 1 in (2.5 cm) lengths and lightly crushed
• 80 ml sweet basil leaves

1. Heat the oil in a heavy pan ; add the seafood and stir fry for 2 minutes over high heat, until the fish becomes opaque.
2. Stir in the combined curry paste, coconut milk, fish sauce and sugar and cook gently 2 to 3 minutes ; add the lemon grass and basil and toss gently.
3. Cover the pan and cook for an additional 7 minutes.
4. Spoon onto a serving platter and serve at once with steamed rice.

BON APPÉTIT

Curry paste

 

                Traditionally curry paste were made with a pestle and mortar. The heat factor in Thai curry paste ranges from green at the hot end, down through red, yellow and Massaman, which is the mildest.

Red Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 80 ml 

• 14 large dried red chilies
• 5 ml cilantro seeds
• 10 ml caraway seeds
• 5 ml salt
• 30 ml finely chopped cilantro roots
• 2 ml dried kaffir lime leaves, crumbled
• 15 ml finely chopped galangal
• 4 French shallots, finely chopped
• 5 garlic cloves, finely chopped
• 30 ml chopped lemon grass
• 6 black peppercorns, crushed
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the dried chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, dry fry the cilantro and caraway seeds in a small pan, over low heat for about 5 minutes.
3. Combine the chilies and salt in a mortar and pestle or food processor and grind to a puree ; add the caraway and cilantro seeds and grind.
4. Add the remaining ingredients except the shrimp paste and oil, and puree ; stir in the shrimp paste and oil to make a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

Green Curry paste

                The seeds are the hottest part of the chili. Handle both fresh and dried carefully and wash your hands after touching them. This curry paste will keep in the refrigerator for up to 12 months.

Makes about 125 ml

• 10 fresh green chilies, with seeds
• 6 garlic cloves, finely chopped
• 30 ml finely chopped lemon grass
• 30 ml chopped cilantro roots
• 5 ml ground cilantro seeds
• 5 ml finely chopped galangal
• 5 ml caraway seeds, crushed
• 5 ml salt
• 6 black peppercorns, crushed
• 30 ml finely chopped French shallots
• 5 ml shrimp paste
• 60 ml vegetable oil

1. Dry fry all the ingredients except the shrimp paste and oil over low heat until brown, about 5 minutes.
2. Then place the mixture in a mortar and pestle or food processor and grind to a puree ; add the shrimp paste and oil and mix to a smooth paste.
3. Store in the refrigerator in a tightly sealed container.

Yellow Curry paste

                This will keep in the refrigerator for 12 months.

Makes about 60 ml

• 7 large dried red chilies
• 15 ml cilantro seeds
• 5 ml caraway seeds
• 5 ml salt
• 15 ml finely chopped lemon grass
• 5 French shallots or 1 white onion, finely chopped
• 3 garlic cloves, finely chopped
• 5 ml grated ginger root
• 5 ml finely chopped galangal
• 15 ml curry powder
• 5 ml dried mustard
• 15 ml shrimp paste
• 60 ml vegetable oil

1. Soak the chilies in hot water for 20 minutes, then seed.
2. While the chilies are soaking, brown the cilantro and caraway seeds in a dry pan for about 5 minutes.
3. Combine the seeded chilies and salt in a mortar and pestle or food processor and grind ; add cilantro and caraway seeds and grind to a powder.
4. Add remaining ingredients, except the shrimp paste and oil, and mix together well ; add the shrimp paste and oil and mix to a smooth paste.
5. Store in the refrigerator in a tightly sealed container.

BON APPÉTIT

Laab (Thai ground beef salad)

 

                This dish, originally from the northeast of Thailand, is today served all over the country and is also very popular in the West. Beef is the meat most commonly used, but pork or chicken are also popular choices.

                To prepared roasted ground rice, tip a tin layer of sticky or other rice grains over the base of a heavy pan and cook over medium-high heat until golden brown. Allow the grains to cool, then grind them with a mortar and pestle or in food processor.

Serves 4 

• 250 gr ground lean beef
• 3 garlic cloves, finely chopped
• 2 small white onions, finely chopped
• 2 spring onions, chopped
• 15 ml finely chopped red chilies
• 15 ml finely chopped cilantro
• 45 ml finely chopped mint leaves
• 60 ml lime juice
• 45 ml fish sauce
• 30 ml roasted ground rice
• 5 ml salt
• 12 lettuce leaves, washed and patted dry
• Mint leaves, for garnish

1. Using a nonstick pan, brown the ground beef and garlic over medium heat ; transfer the mixture to a bowl and allow to cool.
2. Thoroughly mix in the onions, spring onions,chilies, cilantro, mint, lime juice, fish sauce, ground rice and salt.
3. To serve, spoon the meat mixture onto a lettuce leaf and top with the fresh mint leaves ; wrap the lettuce around the meat and eat with your fingers.

BON APPÉTIT

Pad Thai (Stir-fried Thai noodles)

 

                This dish is sevred everywhere in Thailand : in restaurants, in homes, and at all hours from the multitude of street stalls, particularly in Bangkok. Like most noodle dishes in Thailand, it is more likely to be eaten for lunch or a light meal than as part of a dinner. In keeping with their Chinese origins, noodles are the only Thai food that is eaten with chopsticks. Most Thai dishes today are eaten with a spoon and fork.

                To make s chili "flower", choose a smooth, well-shaped, small red chili. Using a very sharp knife or scissors, make two or three cuts fron the tip to the base of the chili. Then place the chili in iced water for about 30 minutes, or until the "petals" curl.

Serves 4

• 250 gr dried rice noodles (about ¼ in / 0.5 cm wide)
• 45 ml vegetable oil
• 2 garlic cloves, minced
• 8 shrimp (prawns), shelled and deveined
• 125 ml tofu, cut into ¼ in (0.5 cm) cubes
• 2 large eggs
• 10 small dried shrimp (prawns), very finely chopped
• 30 ml tamarind water (soak 15 ml tamarind pulp in 125 ml hot water for 15 minutes, then squeeze and strain the liquid)
• 45 ml fish sauce
• 30 ml palm sugar or brown sugar
• 10 ml sweet paprika
• 2 spring onions, cut into 2 in (5 cm) pieces
• 500 ml bean sprouts
• 125 ml roasted peanuts, chopped
• Spring onions, red chili "flower" and cilantro leaves, for garnish

1. Cover the dried noodles with warm water and soak for 45 minutes, or until softened ; drain and discard the water.
2. Heat the oil in a pan until hot, add the garlic and stir-fry for 20 seconds or until just golden ; add the fresh shrimp and stir-fry for 2 to 3 minutes or until pink.
3. Add the tofu and cook, stirring constantly, for about 3 minutes ; push the shrimp and tofu mixture to one side and add 1 egg, stirring constantly for about 1 minute ; pushthe egg to the side, add the second egg and repeat the process.
4. Add the noodles, chopped dried shrimp, tamarind water, fish sauce, palm sugar and paprika and stir-fry gently for about 2 minutes, until well-mixed and heated.
5. Add the spring onions and bean sprouts and stir-fry gently for 2 to 3 minutes.
6. Spoon mixture onto a serving platter and sprinkle with the peanuts.
7. Garnish with the spring onions, red chili "flower" and cilantro leaves.

BON APPÉTIT

Yam Kai Dow (Crisp fried egg salad)

 

                The dressing may be served separately or spooned over the salad.

Serves 4

Dressing

• 1 small onion, finely chopped
• 6 garlic cloves, finely chopped
• 30 ml cilantro leaves
• 3 small green Thai chilies or 5 small jalapeno chilies, finely chopped
• 90 ml fish sauce
• 90 ml fresh lime juice
• 30 ml palm sugar or brown sugar

1. Combine all the dressing ingredients, mix well and set aide until required.

• Lettuce leaves
• 2 small carrots, peeled and thinly sliced
• 2 small tomatoes, quartered or cut into eights
• ½ green bell pepper, seeded and cut into strips
• 2 small white onions, thinly sliced
• 90 ml vegetable oil
• 4 eggs

1. Place the lettuce leaves on a serving platter and arrange the vegetables on top.
2. Heat the oil in a small saucepan and fry the eggs one by one at a time until well crisped around the edges of the white, and puffy and golden ; cook until the yolk is set.
3. Drain the eggs on paper towels, cut into pieces and pile on top of the vegetables and serve.

BON APPÉTIT