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.