Ingredients 4 large plums stoned and cut into wedges 200g punnet blueberry zest and juice 1 orange 25g soft light brown sugar 150g punnet raspberry thick yogurt and honey, to serve (optional) Method step 1 Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water …
Ingredients 3 tbsp olive oil 3 fat garlic cloves finely chopped 1 red chilli deseeded and finely chopped zest 2 lemons 400g pasta 200g fresh or frozen peas 20g pack basil Method step 1 Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very …
Ingredients 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix) 200g frozen pea small bunch mint leaves picked 2 spring onions whites and greens separated and thinly sliced 1 tbsp white wine vinegar 1 tsp golden caster sugar ½ vegetable stock cube 140g piece of ham or thick slices, trimmed of any fat …
Ingredients For the meringue 1 tsp cornflour 1 tsp white wine vinegar ½ tsp vanilla extract 3 large egg whites at room temperature 75g golden caster sugar 50g icing sugar edible red food colouring (optional) For the filling 100ml whipping cream 200g 2% Greek yogurt 85g half-fat crème fraîche 2 tsp golden caster sugar 350g …
The star ingredient in this simple Thai dish is grilled pork, most commonly grilled pork neck (ko mu yang). Before grilling, the meat is usually marinated in a flavorful combination of fish sauce, palm sugar, soy sauce, lime juice, and Thai whiskey. The dish is usually served with rice, fresh vegetables, or salads on the …
Pla thot, meaning deep-fried fish or pan-fried fish in Thai, is a fish specialty that is made by frying fish to crispy perfection, both inside and out. The fish is often fried in its entirety with head, fins, bones, skin, and tail intact, but it can also be cut into chunks before the frying process. Common fish used in this …
Kaeng som is a sour, water-based Thai curry that is typically prepared with fish or shrimps and a thick paste that usually incorporates shallots, chilis, and shrimps. The dish comes in numerous varieties, and it can greatly differ depending on the region. In southern Thailand, it often incorporates turmeric and is occasionally listed on …
Foi thong is a Thai dessert made by drizzling egg yolks (usually duck egg yolks) through a narrow funnel into a sugary syrup in order to create long and sweet golden strings. Pandan leaves are typically used in the syrup to give it a special flavor. The word foi means thread, and the word thong means gold. Once prepared, these fine …
Also known as grass jelly, chao kuai is a traditional dessert typically served with crushed ice and sprinkled with brown sugar. This refreshing dessert is made with a jelly base which is prepared by cooking the leaves and stalks of Mesona chinesis – a member plant of the mint family. Apart from Thailand, chao kuai is …
Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixed with water and salt, but more elaborate interpretations nowadays include the addition of grated coconut, sugar, coconut milk, and red beans. …
Gaeng is a Thai word for the world-famous Thai curry paste, either yellow, red, or green in color, sorted by the order of spiciness where yellow curry is slightly spicy and green curry is the spiciest. Yellow curry consists of coconut milk as its base and toasted and powdered variety of spices such as turmeric, anise, cinnamon, dried …
This Thai-style omelet is traditionally served over rice. It consists of eggs, fish sauce, a splash of lemon juice or vinegar, and optionally some soy sauce, cornstarch, or rice flour. This mixture is cooked in vegetable oil until slightly brown. Unlike regular omelets, this Thai version is not folded, but simply flipped. Khai chiao may be served with various …
Ingredients 2 tbsp olive oil 1 onion finely chopped 2 garlic cloves crushed 1 tsp fennel seeds 250g pork mince large handful parsley leaves chopped, stalks finely chopped 1 large courgette peeled into ribbons all around the edge, centre grated or finely chopped 200g spaghetti ½ a lemon zested and juiced grated parmesan to serve …
Ingredients 200g broad beans podded 1 ½ tbsp olive oil 200g courgettes cut into discs 200g radishes halved 300g fennel sliced into lengths 1 thyme sprig 200ml chicken stock knob of butter 1 tbsp lemon juice handful mint leaves chopped (smaller ones left whole) handful basil leaves chopped (smaller ones left whole) Method step 1 …
Ingredients 4 red peppers 3 aubergines cut into finger thick rounds 3 courgettes cut diagonally into finger thick slices 4 red onions cut into finger thick rounds large bunch flat-leaf parsley chopped 2 garlic cloves crushed For the dressing 5 tbsp sherry vinegar 100ml olive oil Method step 1 Whisk dressing ingredients and some seasoning …
Ingredients 75g whole almonds 5 egg whites (use the yolks to make ice-cream) 275g caster sugar handfuls of raspberries at room temperature (about 200g) 2 x 284ml cartons double cream about 250g strawberries also at room temperature, hulled icing sugar for sifting Method step 1 Heat oven to 190C/170C fan/gas 5. Scatter the almonds on …
Ingredients 4 eggs 1 tbsp grated parmesan (or vegetarian alternative) small handful basil leaves finely shredded 1 tbsp olive oil 50g goat’s cheese broken into chunks 4 cherry tomatoes halved Method step 1 Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most …
Ingredients 140g strawberry hulled and cut into halves or quarters 140g each fresh raspberry and blueberries grated zest 1 small lemon 100g white chocolate 142ml pot double cream 2 tbsp icing sugar Method step 1 Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the …
Ingredients 500g pack new potato halved if large 4 eggs 250g pack small mushrooms sliced 3 tbsp balsamic vinegar 3 tbsp olive oil 1 small garlic clove crushed (or squeeze garlic paste) 2 Little Gem lettuces leaves separated 4 slices thick ham torn into bite-size pieces Method step 1 Boil potatoes for 15-20 mins or …
Ingredients 450g caster sugar zest and juice 3 limes 8 leaves gelatine 300g raspberries 300g blueberries 300g strawberries clotted cream and shortbread to serve Method step 1 The day before serving, make the jelly by bringing 1 litre of water to the boil with the sugar, lime zest and juice. Soak the leaves of gelatine …
Ingredients 140g green beans 300g new potatoes sliced 4 eggs handful pitted black olives 225g cherry tomato halved 2 Baby Gem lettuces leaves separated For the dressing 2 anchovies 1 tbsp red wine vinegar 3 tbsp olive oil Method step 1 Bring a large pan of water to the boil. Cook the beans for 4 …
Ingredients half a 375g pack sweet dessert pastry 1 egg white beaten 3 tbsp flaked almonds 3 tbsp golden caster sugar 227g punnet of strawberries preferably small ones 150g punnet of raspberries splash of champagne handful of mint leaves 113g tub Cornish clotted cream Method step 1 Preheat oven to fan 160C/conventional 180C/gas 4. Roll …
Ingredients 50g pudding rice 140g cherries redcurrants or blueberries 4 tbsp cassis liquer 1 vanilla pod split 568ml pot double cream 6 medium eggs 2 tbsp golden caster sugar For the topping 85g golden caster sugar Method step 1 Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x …
Khao phat is a simple Thai dish of stir-fried rice with vegetables that is traditionally prepared with jasmine rice, unlike the Chinese version which calls for plain white rice. Cooked jasmine rice is typically stir-fried with ingredients such as onions, garlic, and green onions, and it is then enhanced with fish sauce, thin soy sauce, …
