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ASIAN MEAL
The group gathered to feast on a variety of Asian dishes. Japanese, Thai, Chinese and Indian food were served.
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Jo’s Water Chestnuts in Bacon
(to serve with drinks)
Tin of water chestnuts
Streaky bacon
Soy sauce
Toothpicks
Drain the water chestnuts and cut the bacon rashers into long thin strips. Wrap each chestnut in a strip of bacon, and secure with a toothpick.
Fry each morsel in oil until the bacon is cooked. It is wise to push each chestnut to the end of the toothpick to do one side, and then push it to the other end to do the other side. Use the toothpick to lean the chestnut to ensure the bacon is done to your liking.
Remove from frying pan and toss in soy sauce.
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Jo’s quick Chicken and Sweet Corn Soup
1 cooked chicken breast shredded or cut into tiny cubes (optional).
425g tin of sweet corn or ideally creamed corn.
2 cups water
2 chicken stock cubes
½ tsp ground ginger
4 finely chopped spring onions
Salt and pepper
1 egg
If using ordinary tinned sweet corn, add the water and blitz the corn quickly to break up the corn. This is not necessary with creamed corn.
Add the stock, ginger and chicken if using, and heat well.
Just before serving add the spring onions for one minute and remove from the heat. Quickly beat the egg with a little salt and pepper to taste, and add to the soup, swirling it though. Serve.
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Maggie’s Spicy Chinese Chicken Wings
14 whole chicken wings 3 tblsp rice wine or dry sherry
3 tblsp soy sauce pinch white pepper
½ cup chicken broth 1½ tblsp brown sugar
1 tbsp oil 3 small dried whole red chillies
6 slices ginger crushed 2 spring onions – halved
1 cinnamon stick ½ tsp
Szechuan peppercorns, toasted
1½tsp corn flour dissolved in 1 tblsp water
Remove the tips of the chicken wings and cut them apart at the joint.
Combine 2 tblsp rice wine, 1 tblsp soy sauce and white pepper in a bowl. Mix well and add wings to coat and leave to marinate for at least 15 minutes.
Combine broth, 2tblsp soy sauce, remaining rice wine and brown sugar in a bowl.
Heat wok and then add oil and chillies swirling to coat the sides. Add the chicken and cook until brown on all sides (about 3-4 minutes). Add ginger, spring onions, cinnamon stick and peppercorns. Stir fry for one minute. Add broth mix and bring to the boil.
Reduce heat to a simmer and cook for about 12 minutes until the wings are tender.
Remove and discard chillies, ginger, spring onions and cinnamon stick. Add corn flour mix. Cook stirring until the sauce boils and thickens and the wings are glazed.
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Mary’s Chicken with Pineapple
3 tblsp oil medium onion roughly chopped
1 medium carrot, grated small green pepper, chopped
10g mushrooms, sliced 1 tblsp corn flour
2 tblsp water 450g cooked chicken meat, cubed
2 tblsp sugar 1tbsp soy sauce
3 tblsp wine vinegar 75 ml chicken stock
1 tblsp tomato puree 225g can pineapple pieces
25g toasted split almonds
Heat the oil in the wok. Add onion, carrot, pepper and mushrooms. Stir-fry for three minutes.
Blend the corn flour with water and add to the vegetables.
Add chicken, sugar, soy sauce, vinegar, stock, puree and un-drained pineapple.
Simmer gently for 15 minutes, stirring occasionally.
Serve with the almonds sprinkled on top.
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Gerald’s Prawns with Chilli Sauce
4 tblsp oil 1 onion, quartered and sliced
Bunch spring onions, sliced 1 crushed garlic clove
2 fresh green chillies, seeded and finely chopped
1 inch finely chopped ginger 1 tsp ground cumin
1 tsp turmeric 1tsp ground coriander
1½ tsp curry powder or paste 425g can chopped tomatoes
150 ml water 150 ml thick cream
50g peeled prawns 1-2 tblsp fresh coriander
Salt Coriander sprigs to garnish
Heat the oil in a saucepan and fry onions, garlic and chilli over a gentle heat for 3 minutes. Stir in the ginger, spices and curry powder or paste. Cook gently for 1 minute.
Stir in the tomatoes and water and bring to the boil, stirring. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Add the cream and mix well. Simmer for 5 minutes then add prawns and the fresh coriander. Season to taste with salt. Cook gently for 2-3 minutes. Serve garnished with coriander sprigs.
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Pam’s Satay
(for Chicken or beef)
750g skinned chicken breast or trimmed rump steak
MARINADE:
1 small onion 1 crushed garlic clove
2.5cm grated ginger root 2 tblsp soy sauce
2 tsp chilli powder 1 tsp ground coriander
2 tsp dark brown sugar 1 tblsp lemon or lime juice
1 tblsp oil
SAUCE:
300ml coconut milk 4 tbsp crunchy peanut butter
1 tbsp fish sauce 1 tsp lemon or lime juice
Salt and pepper
Trim fat from meat and cut into thin strips about 7 cm long. Mix all marinade ingredients well in a shallow dish, add meat and mix until well coated and leave for at least 2 hours or overnight in refrigerator.
Remove the meat from the marinade and thread on soaked skewers concertina style.
Soaking the skewers in water for an hour prevents them from burning during cooking.
For the sauce mix the coconut milk, peanut butter, fish sauce and lemon juice in a saucepan and bring to the boil. Cook for 3 minutes, season to taste.
Grill the satays for 8 to 10 minutes, turning and brushing with the marinade until cooked though. Serve the dipping sauce with the satays.
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Pam’s Sesame and Peanut Chicken
2tbsp oil 2 tblsp sesame oil
250g small broccoli florets 250g baby corn, halved if large
1 small sliced red pepper 2tbsop soy sauce
250 ml orange juice 2tsp corn flour
2 tblsp sesame seeds 60g roasted, unsalted peanuts
500g skinned chicken breast sliced into strips
Heat both oils in a wok or similar. Stir-fry the chicken for 4 -5 minutes until brown. Add the broccoli, corn and pepper and stir-fry for another 1-2 minutes.
Mix the soy sauce, orange juice and corn flour. Stir into the chicken stirring constantly until the sauce thickens and adds a glaze.
Stir in the sesame seeds and peanuts and mix well. Heat for another 3-4 minutes.
Serve with rice or noodles.
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Jo’s Kashmiri Lamb
2 kg leg of lamb 2tsp finely grated ginger root
2 tsp salt 1 tsp ground cumin
2 cloves garlic, crushed 1 tsp garam masala
2 tblsp lemon juice 1 cup hot water
Trim any excess fat from the lamb. Score the flesh lightly in a diamond pattern on all sides. Mix all the spices, salt, garlic and lemon juice.
Rub the mixture well into the surface of the lamb. Marinate for as long as possible.
Roast on a rack over the hot water in a baking pan for 2 hours at 180, basting occasionally. Serve whole to allow people to pull chunks off.
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Dahl
1 onion chopped. 8 oz brown lentils
Oil 1 oz coconut cream
1 or 2 tblsp curry powder 1 tblsp tomato sauce
1 pint water 1 tsp vegemite or marmite
Hard boiled eggs
Fry onions and lentils over a low heat for 5 minutes.
Add curry, water, vegemite, coconut and tomato sauce.
Bring to the boil and simmer until tender but not mashed.
Garnish with sliced eggs.
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PILAU RICE
4 tblsp olive oil crushed: 10 cloves
1 onion sliced 10 cardamoms –de shelled
2 crushed garlic cloves 1 tsp black peppercorns
3 inches crushed ginger root 1 cinnamon stick
1 lb basmati rice 1 tsp turmeric
1 oz toasted flaked almonds 1 tsp garam masala
3 oz sultanas 1 tsp salt
2 pints chicken/vegetable stock
Fry onion, garlic and ginger.
Add spices, salt, basmati and fry for 1 minute.
Add stock and bring to the boil.
Simmer for 15 minutes until liquid is absorbed.
Sprinkle with almonds and sultanas. Serve.
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9. Asian Meals
