Tom Yam Kung (Hot and sour shrimp soup)

 

                Though shrimp are traditionally used, chicken or fish chunks may be substituted.

Serves 4

• 4 lemon grass stalks, cut into 2 in (5 cm) pieces and crushed
• 1.25 liters water
• 4 small red chilies, seeded and thinly sliced
• 60 ml fresh lime juice
• 2 ml salt
• 30 ml fish sauce
• 2 kaffir lime leaves
• 6 thin slices fresh galangal
• 250 ml straw mushrooms
• 500 gr shrimps (prawns), shelled and deveined
• 30 ml cilantro leaves, for garnish

1. Place the lemon grass and the water in a saucepan and simmer until the lemon grass turns yellow ; add the remaining ingredients except the shrimps and cilantro leaves, and stir for about 5 minutes.
2. Add the shrimp and cook for only 2 to 3 minutes, or until the flesh turns pink.
3. Laddle into individual bowls and garnish with the cilantro leaves.

BON APPÉTIT

Tom Kha Gai (Chicken and coconut milk soup)

 

                Soup is an important component of a Thai meal. It is usually served at the same time as a number of other dishes, rather than as a separate course in the Western way. Diners eat it from individual bowls or spoon it over the rice on their plate, as they wish, either way is acceptable. Coconut milk adds a delicate creaminess to this aromatic soup from Bangkok and the surrounding central plains.

Serves 4 

• 750 ml coconut milk
• 500 ml water
• 4 lemon grass stalks, cut into 2 in (5 cm) lengths and crushed
• 3 large chicken breasts, boned and cut into bite-sized portions
• 4 small red chilies, seeded and thinly sliced
• 60 ml lime juice
• 2 ml fish sauce
• 15 ml thinly sliced galangal
• 2 kaffir lime leaves, torn into pieces
• Extra lime juice, optional
• 4 kaffir lime leaves, for garnish

1. In a large saucepan mix together the coconut milk and water, then add the lemon grass ; heat to boiling, reduce heat and add the remaining ingredients, except the lime leaves for garnish.
2. Simmer over medium heat for 15 to 20 minutes, or until the chicken is cooked ; taste to check the flavor, add a little extra lime juice if a tarter flavor is prefered.
3. Laddle into individual bowls and garnish with the kaffir lime leaves.

BON APPÉTIT

Chili with chicken

 

                If you can, buy ground chicken for this dish. This recipe is also a good filling for tacos and enchiladas.

Serves 4 

• 2 cans (14 oz each) red kidney beans
• 30 ml olive oil
• 500 gr ground chicken
• 2 small onions, finely chopped
• 2 small red hot chilies, seeded and finely chopped
• 1 large tomato, peeld and chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• Salt and pepper, to taste
• 30 ml chopped cilantro, for garnish
• 180 ml sour cream

1. Rinse the beans in cold water and drain.
2. Heat the oil in a large skillet over medium heat, add the chicken, onions and chilies, and cook until the chicken becomes opaque ; add the tomato, garlic, bay leaf and salt and pepper.
3. Simmer for an additional 8 to 10 minutes, or until the meat is cooked through ; add the beans,and stir over medium heat until warmed through.
4. Spoon onto serving plates, garnish with the chopped cilantro ; serve a bowl of sour cream separately.

BON APPÉTIT

Tacos with Picadillo

 

                Sometimes the tortillas used for tacos are lightly fried or toasted before they are filled and fold in half. These are often known as soft tacos, and differ from the deep-fried tortilla which is the usual taco shell.

                A way of servings is to present all the ingredients in separate bowls and allow diners to assemble their own tacos.

Serves 8

• Picadillo (see recipe below)
• 24 tacos shell
• 2 onions, finely chopped
• 3 tomatoes, finely chopped
• 125 gr grated Cheddar cheese
• 30 ml black olives, for garnish
• Torn lettuce leaves, for garnish

1. Spoon enough of the Picadillo into each taco to two-thirds fill it, then add a little of each of the other ingerdients, except the garnishes.
2. Arrange the filled tacos on a tray and garnish with the lettuce and olives.

Picadillo

                The unusaul combination of flavors works wonderfully. It may be served as a main course or as a filling for tacos, empanadas, or perhaps large chilies or bell peppers.

Serves 6-8

• 80 ml vegetable oil
• 1 kg (2 lb) lean ground beef
• 2 large onions, finely chopped
• 80 ml dry sherry
• 60 ml lemon or lime juice
• 6 tomatoes, skinned and chopped
• 4 poblano or other hot chilies, finely chopped
• 160 ml stuffed olives, sliced
• 10 ml chopped capers, optional
• 2 bay leaves
• 125 ml raisins
• 2 garlic cloves, finely chopped
• 2 ml ground cumin
• 2 ml ground cinnamon
• 2 ml ground black pepper
• Salt, to taste

1. Heat two-thirds of the oil in a large heavy pan ; add the meat and onions and cook over high heat until evenly browned.
2. Lower the heat and add the sherry and citrus juice ; cook for 5 minutes.
3. Stir in the tomatoes, chilies, olives, capers, bay leaves and raisins and simmer for another 20 minutes.
4. Heat the remaining oil in a small pan, add the garlic, cumin, cinnamon, and fry for 3 to 4 minutes, then add to the meat with pepper and salt ; simmer an additional 5 to 10 minutes.
5. Check the seasoning, then transfer to a serving plate.

BON APPÉTIT

Enchiladas de Pollo y de Carne (Chicken and beef enchiladas)

 

                There are many recipes for enchiladas, varying even within regions. Beef is more likely to be used for the filling in the north of Mexico, while chicken features in the enchiladas  of the center and south. The traditional corn tortillas, which still dominate the central and southern region, are replaced in the north by wheat flour tortillas, developed after the Spanish settlers introduced wheat in the area.

                The tortillas may become soggy if the enchiladas are not served as soon as they are prepared.

Chicken enchiladas

Serves 4-6

Enchiladas sauce

• 60 ml olive oil
• 6 large tomatoes, skinned and chopped
• 1 large onion, chopped
• 2 ml ground cumin
• 1 red bell pepper, cored, seeded and finely chopped
• Salt and pepper to taste

Filling

• 250 gr cooked chicken, diced
• 15 ml chopped raisins
• 60 ml toasted almonds, chopped
• 30 ml chopped green olives
• 2 eggs
• 30 ml water
• Generous pinch of cinnamon
• 12 small tortillas (about 10-12 cm / 4-5 inches in diameter)
• Oil, for shallow-frying

Garnish

• 1 tomato, cut in wedges
• Finely shredded lettuce
• Red onions slices

1. To make the sauce, heat the oil in a pan, add tomatoes, onions, cumin and red pepper ; stir-fry until the vegetables are tender, then add the salt and pepper and remove from heat and keep warm.
2. Combine the chicken, raisins, almonds and olives in a bowl and mix well.
3. Beat the eggs with the water and cinnamon until light and foamy 
4. Dip each tortilla into the egg mixture ; place a portion of filling into the center of each tortilla, roll up and fasten firmly with toothpicks.
5. Heat the oil in a large skillet ; cook the tortillas quickly over medium heat for about 2 minutes on each side, or until golden brown ; drain well on paper towels and remove the toothpicks.
6. Arrange the tortillas on a serving plate and spoon the warm sauce on top ; decorate with the tomato, lettuce and onion.

Beef enchiladas

                A strong-tasting crumbly cheese such as Coon may be substituted for the Cheddar.

Serves 4-6 

• Enchiladas sauce (see recipe)
• 30 ml olive oil
• 12 corn tortillas
• 2 onions, finely chopped
• 250 gr grated Cheddar cheese plus 125 gr extra
• 500 gr ground beef, cooked

1. Preheat the oven to 375F (190C).
2. Heat the sauce in a small pan.
3. In another pan, heat the oil and briefly fry the tortillas ; drain on paper towels.
4. Mix together the onion, 250 gr of the cheese and the beef.
5. Dip each tortilla into the hot sauce ; place some of the beef mixture on each tortilla and roll up.
6. Place, seam side down, in a shallow baking pan ; cover with the remaining sauce, then sprinkle the extra cheese on top.
7. Bake for 20 minutes, then serve.

BON APPÉTIT

Mole poblano de guajolote (Turkey with poblano sauce)

                Complex moles (sauces), like this one, are a feature of southern Mexican cooking. The recipe has been simplified over the years but Mole Poblano de Guajolote is still on special occasions, such as weddings and baptisms.

Serves 8-10

• 1 young turkey, about 4 kg (8 lb), cut into serving portions
• 1 small onion, quatered
• 6 garlic cloves
• 15 ml salt
• 2 ml black peppercorns

Sauce

• 15 mixed chilies (pasillas, mulatos and anchos)
• 125 ml vegetable oil
• 750 gr ripe tomatoes, peeled and finely chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 180 ml roasted peanuts
• 125 ml raisins or currants
• 2 ml black peppercorn
• 2 ml ground cinnamon
• 2 ml aniseed, optional
• 15 ml salt
• Pinch of ground cloves
• 80 ml toasted sesame seeds
• 90 gr semisweet (dark cooking) chocolate, broken into pieces

1. Soak the chilies overnight in enough water to cover ; the next day, drain the chilies, discard the stems and grind the chilies (including the seeds) to a paste.
2. Place the turkey pieces in a large flamme-proof casserole, add just enough water to cover ; add onion, garlic, salt and peppercorns.
3. Heat to boiling, skim the surface and reduce heat ; cover and simmer gently for about 1½ hours, or until the turkey pieces are tender.
4. Drain and reserve 500 ml of the stock ; pat the turkey pieces dry with paper towels.
5. Heat half the oil in a heavy pan, add the turkey pieces and fry, turning to brown evenly ; drain away any excess oil.
6. In a food processor, blend together all the sauce ingredients except the prepared chili paste, sesame seeds and chocolate ; if necessary, add a little stock from the turkey pieces to form a smooth paste.
7. Heat the remaining oil in another saucepan, add the chili paste, sauce mixture and sesame seeds and reduce heat to low ; add the chocolate, stirring constantly until thoroughly blended.
8. Stir in the reserved stock, cover, and cook gently until the liquid thickens ; pour over the turkey pieces and leave over a low heat for 20 minutes, or until the turkey pieces are heated through.

BON APPÉTIT

Tajine De'al Lahlme M'chsargel (Couscous with lamb and quinces)

 

                The word couscous is synonymous with the magic of North Africa. Originating with the Berbers, the name is used interchangeably for both the semolina grains and the finished dish. Today, there are many regions of the world where couscous dishes are served, but it is the couscous of Morocco that is prized above all others. Here it is combined with lamb and quinces ; cooking meat and fruit together is another keynote of North African cuisine.

                Couscous is most easily prepared in a special two-part pot made of stainless steel, tin, enamel or even pottery, called "couscoussier". Its top half is a coliander or steamer in which the grains of couscous are placed, and the bottom half is a stew pot in which the meat and vegetables simmer, producting the steam that cooks the couscous above.

Serves 6

• 90 gr butter
• 3 onions, finely chopped
• 5 ml ground ginger
• 2 ml ground black pepper
• 2 ml saffron threads, soaked in 30 ml hot water
• 2 ml Cayenne pepper
• 30 ml chopped Italian parsley
• 1.5 kg (3 lb) lean lamb, diced
• 500 ml water
• 750 ml couscous
• 4 onions, chopped
• 500 gr quinces, peeled, cored and sliced
• 80 ml sugar
• 2 ml ground cinnamon

1. Heat one-third of the butter in the base of the couscoussier, then add the onions, ginger, pepper, saffron liquid, Cayenne and parsley and cook gently for 2 minutes ; raise the heat and add lamb.
2. Sauté until the lamb has changed color but has not brown ; pour in the water and heat to boiling.
3. Lower the heat, cover and simmer for about 1 hour ; make sure the water does not evaporate.
4. While the lamb is cooking, prepare the couscous.
5. Place the couscous in a large bowl, cover with cold water, stir once, then drain immediately ; stir again once or twice, then leave for 15 minutes, or until the grains begin to swell.
6. Separate the grains lightly with your fingertips, then tip half the grains into the top of the couscoussier ; place this over the simmering lamb, after adding the chopped onions to it. 
7. Leave until steam rises, then add the remaining couscous ; Steam the couscous, uncovered, for about 30 minutes.
8. Occasionally loosen the grains with a fork to prevent lumping ; remove the top half of the couscoussier from the heat and tip the couscous onto a large shallow platter.
9. Separate the grains with damp fingers ; add the remaining butter to the couscous and lightly rub it in with the palms of your hands, tossing the couscous at the same time.
10. Prepare the quinces while the meat and the couscous cook.
11. Place the quinces in a saucepan and barely cover with water ; add the sugar and simmer for 15 minutes or until tender, then drain.
12. To complete cooking, add the quinces to the lamb ; then slowly trickle the couscous into the top of the couscoussier, cover and steam for 20 minutes, tossing the grains with a fork from time to time.
13. Taste the lamb mixture and adjust seasoning to taste ; you may need more sugar.
14. Place the couscous in a ring around the edge of a large serving dish ; spoon the lamb and quinces into the middle and pour on the sauce.
15. Sprinkle with the cinnamon.

BON APPÉTIT