SPICY – Green Beef Curry With Coconut Milk, Chilli And Thai Herbs

GREEN BEEF CURRY WITH COCONUT MILK, CHILI & THAI HERBS

INGREDIENTS

100g Sliced Beef (Strip Loin)
80ml Coconut Milk
5g Birds Eye Chilli’s (Whole)
2 Kaffir Lime Leaves
10g Thai Basil Leaves
15ml Fish Sauce
10g Palm Sugar
10g Long Red Chilli’s (& Green Chillies Deseeded & Sliced)
20g Eggplants
10ml Vegetable Oil

METHOD

1. Pound all the paste ingredients together in a mortar and pestle, until smooth.

2. Fry the paste with the oil until aromatic. Add the striploin and fry until the beef is just cooked.

3. Add the coconut milk and simmer a while with the eggplants, palm sugar and fish sauce.

4. Sprinkle with the kaffir lime leaves, sliced chilli, basil and whole birds eye chilli.

5. Serve with steamed jasmine rice.

MAIN COURSE – Parmesan Battered Chicken Breast

PARMESAN BATTERED CHICKEN BREAST

 

INGREDIENTS

Extra Virgin Olive Oil
Unsalted Butter
4 Anchovies (Chopped)
Sea Salt
Freshly Ground Black Pepper
1 cup Fresh Shelled Peas (Frozen will also suffice)
200ml Water
2 Chicken Breasts (Beaten Out To 0.5cm Thick)
1 Egg
2 tablespoons Grated Parmesan
2 tablespoons Plain Flour
1 Lemon (To Serve)

METHOD

1. In a fry pan, heat a little olive oil and butter together.

2. Add the anchovies with a pinch of salt and allow them to melt in.

3. Add the peas, toss to coat, then add the water and leave the peas to braise until soft.

4. Make a batter from the beaten egg, parmesan and freshly ground pepper.

5. In a fresh pan, heat 2 Tablespoons olive oil with 1 Tabespoon butter.

6. Coat the chicken lightly in flour then dip in the batter and pan fry until golden (about 5 minutes each side).

7. To serve, finish with pepper, a splash of olive oil and freshly squeezed lemon juice.

SALADS – Fatoush

FATOUSH

INGREDIENTS

1 piece Fresh Pita Bread
Olive Oil
5 Cherry Tomatoes (Sliced)
1 Roughly Chopped Spanish Onion
1 teaspoon Sumac
Roughly Chopped Lebanese Cucumber
Sea Salt
Freshly Ground Black Pepper (To Taste) 
3/4 bunch Mint (Picked) 
1/3 bunch Picked Continental Parsley 
1/3 bunch Picked Coriander
1 Clove Garlic
1 Lemon (Juiced)
100ml Extra Virgin Olive Oil

METHOD

1. Heat a little olive oil in a pan and fry the pita bread until crispy.

2. Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.

3. In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.

4.  Add the dressing to the salad and serve straight away.

Neil Perry

 

Neil Perry, is one of Australia’s leading and most influential chefs. He has managed several quality restaurants in Sydney and today concentrates on his flagship brands, Rockpool Restaurant, for which he became famous and Rockpool Consulting – which comprises a team of six who consult to Qantas on menu development, staff training, image and presentation. He is the author of three award-winning recipe books, four classical/recipe CD’s and creator of a range of Neil Perry Fresh products.

Neil Perry’s commitment to freshness and quality of Australian produce, has been at the forefront in creating a distinguished style recognised worldwide. He has prepared food for Whoopi Goldberg at the Oscar Awards in Los Angeles, for the annual Cherry Blossom Festival in Japan, for Collette Dinnigan at the Paris fashion awards and for the Australian Chamber Orchestra in Hampshire, to name but a few overseas highlights.

DESSERT – Basil & Lime Sorbet

 Basil & Lime Sorbet

INGREDIENTS

2 Glasses Sugar
1 Glass Water
1 Glass Lime Juice
1 large Bunch Of Basil (Pounded To A Puree Or Finely Chopped) 
 
METHOD

1. Place the water and sugar in a pan, bring to the boil and simmer for four minutes with the zest.

2. Remove from the heat and allow to cool for a while.

3. Add the lime juice and basil puree.

4. Stir this up and leave to infuse for a while.

5. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer.

6. Generally, sorbet takes two hours to set.

7. Try to stir it around every half an hour if you remember.

8. To Serve: Serve it in a glass on its own.