admin

Total Post: 146

Thai Green Mango Salad

Thai Green Mango Salad

This Thai Green Mango Salad is a perfect appetizer or side dish to serve up alongside some Pad Thai or green curry. It’s fresh, light and very easy to make.

Ingredients:
– 4 tbsp soy sauce
– 1/4 cup lime juice
– Brown sugar, to taste
– 2 tsp Thai chilli sauce (or 1/2 tsp chili flakes)
– 1/4 cup coconut
– 2 mangoes
– 2 cups bean sprouts
– 1/2 cup fresh coriander
– 4 spring onions
– 1 cup cooked chicken (or shrimp, or fried tofu), optional
– 1 red chilli, optional
– 50g peanuts (or cashews)
– 1/3 cup fresh basil

Cooking Instructions:
1. Mix together soy sauce, lime juice, brown sugar and chilli sauce in a bowl. Set aside the dressing.
2. Dry-fry the coconut for 2 to 3 minutes over medium heat, or until it turns a light golden-brown. Transfer to a bowl to cool.
3. Peel the mangoes and then grate the flesh of the mangoes into a mixing bowl.
4. Add the bean sprouts, coriander, spring onions, cooked chicken, shrimp or tofu (if using), the fresh-cut chili (if using), plus half the toasted coconut.
5. Toss well to combine.
6. Add the dressing and toss again.
7. Sprinkle with nuts, basil and remaining toasted coconut.

Baklava

Baklava

Baklava is a sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with sugar syrup or honey.
The Greeks and the Turks still argue if baklava originated in Greece or Turkey.

Ingredients:
– 1 package (450g) phyllo dough
– 1 cup melted butter
– 500g walnuts
– 1 tsp ground cinnamon
– 1 cup sugar
– 3/4 cup water
– 1/2 cup honey
– 2 tbsp lemon juice

Cooking Instructions:
1. Combine the sugar, water, honey, and lemon juice in a medium saucepan. Boil for approximately 5 minutes. Remove from heat and cool completely.
2. Butter the bottom and sides of a baking dish.
3. Keep dough covered in a damp cloth so it doesn’t dry out.
4. Chop walnuts in a food processor until coarsely ground. Stir together the walnuts and cinnamon until combined.
5. Heat oven to 160C.
6. Sprinkle approximately 1/5 of the chopped walnuts and cinnamon over the first 10 sheets of phyllo dough.
7. Repeat 4 more times but with 5 sheets of phyllo dough.
8. Finish the baklava with a top layer of phyllo dough (10 sheets).
9. Brush the top sheet of phyllo dough with butter.
10. Carefully slice the baklava.
11. Bake for 1 hour and 15 minutes, until the baklava is golden brown.
12. Remove from oven and immediately drizzle all of the cooled syrup over the baklava.
13. Let the baklava cool completely at room temperature for 4-6 hours without being covered.
14. The baklava can be store for 1 to 2 weeks at room temperature.

Churros

Churros

Churros are fried-dough snacks, originated in Spain and Portugal. They made their way to Mexico and gained a huge popularity there.
The only difference between Spanish and Mexican churros is that Mexican churros are coated in a cinnamon sugar mixture and served with chocolate, caramel, or whipped cream or eaten plain, while Spanish churros are coated in sugar and served with a thick dipping chocolate.

Ingredients:
– 1 tbsp ground cinnamon
– 1 cup sugar
– 1 tsp vanilla
– 1/2 cup milk
– 6 tbsp unsalted butter
– 1 tsp salt
– 1 cup all-purpose flour
– 3 large eggs
– vegetable oil (for frying)

Cooking Instructions:
1. Whisk cinnamon and sugar in a medium bowl; set aside.
2. Simmer milk with vanilla, butter, salt, 1 tbsp sugar, and 1/2 cup water in a medium saucepan over medium-high heat.
3. Add flour and vigorously mix until dough comes together.
4. Transfer to a mixer bowl.
5. Add eggs, one at a time.
6. Beat until dough is smooth, glossy, and somewhat stretchy.
7. Spoon dough into pastry bag.
8. Pour oil into a large pot to come halfway up the sides.
9. Squeeze out dough, moving the bag as you squeeze so dough is piped in a 6″ length into oil.
10. Using a paring knife, cut off dough at the tip to release into oil.
11. Fry churros, turning once and adjusting heat as needed, until golden brown on all sides, 2–3 minutes per side.
12. Transfer to a paper towel-lined baking sheet.
13. Toss warm churros in reserved cinnamon-sugar mixture.
14. Serve with warm chocolate sauce and hot chocolate, if desired.

Butter Chicken

Butter Chicken

Butter Chicken is a creamy curry Indian dish. It is one of the most popular curries in the world.

Ingredients:
– 750g chicken thighs
– 100g plain yogurt
– 1 tbsp lemon juice
– 1 tsp turmeric powder
– 2 tsp garam masala
– 1/2 tsp cayenne pepper
– 1 tsp ground cumin
– 1 tbsp grated ginger
– 2 cloves garlic
– 30g butter
– 1 cup tomato passata
– 1 cup heavy cream
– 1 tbsp sugar
– 1 1/4 tsp salt

Cooking Instructions:
1. Combine yogurt, lemon juice, turmeric powder, garam masala, cayenne pepper, ground cumin, ginger and garlic.
2. Cut chicken into bite size pieces.
3. Add chicken to the marinade and refrigerate overnight.
4. Heat the butter over high heat in a large frying pan. Fry chicken for approximately 3 minutes.
5. Add the tomato passata, cream, sugar and salt.
6. Simmer for 20 minutes.
7. Serve with basmati rice and cilantro leaves.