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[jj]

Stir Fried Prawns with Peppers

30mins

Serves 4 Hot

Chinese Shellfish Seafood Alcohol Main Course Dairy Free Eggless China Asia Asian

Ingredients

225g/8oz Shelled Prawns or shrimp
2 tbsp Vegetable Oil
1 tbsp Freshly chopped Ginger
2 Spring Onions, sliced on the diagonal
2 Green Capsicums (Sweet Peppers), deseeded and sliced
100g/4oz Water Chestnuts, sliced
1 tbsp Dry Sherry
1 tbsp Soy sauce
1 teasp Cornflour
2 tbsp Water
1/4 teasp Chilli Flakes

Instructions

1. Heat 1 tablesthingy of the oil in a large frying pan, add the prawns and stir-fry for 3 minutes. Remove with a slotted sthingy and set aside.

2. Add the remaining oil to the frying pan, add the ginger, spring onions and peppers and stir-fry for 3 minutes.

3. In a small bowl, mix together the sherry, soy sauce, corn flour and water until smooth.

4. Add the prawn, soy sauce mixture and chili flakes to the pan, mix well and continue to cook, stirring constantly, until sauce thickens. Serve immediately.

[jj]

Sesame Chicken

Chinese 30mins plus marination

Serves 4 Hot Chi Poultry Main

Ingredients:

3 Boneless Chicken Breasts
2 tbsp Soy sauce
2 tbsp Dry Sherry
2 tbsp Maple syrup
2 teasp finely chopped Fresh Ginger
1 teasp Chinese Five Spice Powder
3 tbsp Sesame Seeds
6 tbsp Plain Flour
Salt and Black Pepper
1 teasp peanut Oil
Lettuce Leaves to Garnish
1 Tomato, cut into wedges to garnish

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Cut the chicken into strips approximately 2.5cm/1 inch x 5cm/2 inch pieces.

2. In a large bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix well then add the chicken pieces and toss to coat. Cover and refrigerate for 20 minutes, turning once, to marinate.

3. Spread the sesame seeds onto a foil-lined baking tray and toast in the oven for 10 minutes until lightly browned.

4. After the 20 minute marination time, strain the marinade into a small saucepan, bring to the boil and continue to boil for 5 minutes.

5. In a shallow dish combine flour, salt and pepper and use to coat the chicken pieces, shaking off any excess.

6. Heat the oil in a large frying pan, add the chicken and stir-fry for about 1 minute each side. Add the marinade, reduce the heat and stir-fry for 2 minutes or until chicken is cooked through.

7. Remove chicken pieces from the pan, drain a little then roll in the toasted sesame seeds.

[jj]

Stilton Spaghetti With Mushrooms


Serves 4
Preparation: 10 mins Cooking: 30-35mins


300g/11oz spaghetti
25g/1oz butter
2 garlic cloves, crushed
225g/8oz button mushrooms, sliced
225g/8oz large open cup mushrooms, sliced
225g/8oz mature Stilton, crumbled
150ml/1/4pt double cream
2 large eggs, beaten
handful of fresh basil leaves

Method

• 1 Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 mins or until just tender.
•Meanwhile, melt the butter in a large frying pan, add the garlic and mushrooms and cook for 5 mins, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until smooth and melted. Remove from the heat and season with salt and freshly ground black pepper.
•Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Sthingy into one large, or four individual ovenproof dishes. Bake for 20-25mins or until golden and crusty on top. Serve garnished with more fresh basil leaves if liked.

[jj]

Curried Lamb with Rice

1 pound lamb, cubed
1 1/2 cups chicken broth
1/2 cup chopped seeded tomato
2 tablesthingys chopped fresh flat-leaf parsley
1/2 teasthingy curry powder
1/4 teasthingy salt
1/4 teasthingy ground black pepper
1/4 teasthingy turmeric
1/4 teasthingy ground cumin
1/4 teasthingy ground coriander
1 whole bay leaf
2 tablesthingys butter
1 tablesthingy all-purpose flour
1/2 cup milk

1.In a large nonstick skillet over medium-high heat, brown the lamb. Add chicken broth, tomatoes, parsley, curry powder, salt, pepper, turmeric, cumin, coriander and bay leaf. Cover, reduce heat to low and cook for 1 hour. Remove pan from heat, drain and reserve pan juices; set skillet aside.
2.In another smaller skillet, melt butter over medium heat. Add flour and cook for 2 minutes, stirring frequently. Add the reserved liquid from the first skillet, then milk. Reduce the heat to medium-low and whisk until smooth and slightly thickened.
3.Pour the thickened sauce over the lamb mixture in the large skillet, return to medium heat and heat thoroughly.
4.Serve hot, over white rice, if desired.
Makes 4 servings.

[jj]

Fruity Lamb Chops

2 pounds lamb chops
1 (16-ounce) can apricots in syrup
2 teasthingys instant coffee powder
2 tablesthingys chopped flat-leaf parsley
1/8 teasthingy pepper

1.In a large skillet over medium heat brown lamb chops; remove and keep warm in the oven.
2.Drain apricots in syrup; pouring the liquid in the same skillet. Add instant coffee powder and bring to a boil to reduce and thicken.
3.Return the meat to the skillet and simmer over low heat for 8 to10 minutes. Add the drained fruit, chopped parsley, and pepper. Heat through, remove from heat, then let stand for about 5 minutes.
Makes 5 servings.

[jj]

Lamb Braised with Wine and Curry

The combination of wine, curry and sherry makes this a dish you will not forget.

2 pounds lamb, sliced
1/4 cup all-purpose flour
3 tablesthingys vegegetable oil
1 cup chopped onion
1 tablesthingy minced garlic
3 tablesthingys chopped celery
3 tablesthingys chopped green bell peppers
1/4 cup chopped carrot
3/4 cup white wine
3/4 cup chicken broth
1 bay leaf
1 tablesthingy thyme
2 tablesthingys chopped green onions
1 tablesthingy curry powder
1 tablesthingy sherry

1.Pour flour into a shallow pan or bowl.
2.Heat oil in a kettle over moderate heat.
3.Dredge sliced lamb in flour and shake off the excess. Place in kettle and brown the lamb evenly. Remove and add chopped onions, crushed garlic clove, finely chopped celery, chopped green bell pepper, and chopped carrots. Cook and stir for five minutes then add white wine and chicken broth. Bring to a boil, then reduce the heat. Add the lamb, bay leaf, thyme, and chopped green onions. Cover and gently simmer for 45 minutes. Blend curry into sherry and stir into the lamb mixture. Simmer for 30 minutes, or until the lamb is tender.
Makes 4 servings.

[juicyjude]

Loved the spag receipe, sounds lovely, adore garlic and it also keeps vampires away if you are at all worried about them!!!

[The March Hare]

Fish roe salad

Ingredients:
200 gr. fish roes
1 glas olive oil
1/3 glass lemon juice
Pu the fish roes into a large bowl. While gradually pouring the olive oil over them, pound the fish roes with a wooden sthingy. To allow fish roes to absorb the oil well, the pouring and pounding should take 15-25 minutes. In some cases the fish roes might be hard to pound, then the time should be increased accordingly. After the fish roes thoroghly absorb the olive oil, add the lemon juice in the same way. When your tarama becomes a white paste with the fish roes looking red spots, it is ready fir serving. Put tarama into a serving dish and serve.
If you soak two slices of white bread in milk and pound them with tarama, the salad will serve more people and will be lighter. If you add two teasthingys of onion juice to the tarama, it will have a slightly diffrenet taste.

[The March Hare]

Chard salad
Ingredients:
500 gr. chard
1/2 glass olive oil
1 or 2 lemons
salt to taste
Celeans and wash the chard. Boild chard in a little water. Empty the chard into a strainer and rinse in cold water. Pour the olive oil and lemon juice onto the chard and mix. Add salt. Place salad in a serving bowl

[The March Hare]

Kisir
Ingredients:
2 cups of bulgur (fie or medium fine type)
5-6 scallions chopped
1 tomato chopped
1 green peper chopped
1 cucumber chopped (I know I didn't put any last Saturday but you may)
1 lemon juice
2-3 Tbs red pepper (sweet) or tomato paste
2 tsp cumin
salt, blackpepper, red pepper to taste
Cover the bulgur with boiling water, set it aside. The water and the bulgur should be at the same level. While you're busy with chopping all the veggies the bulgur absorbs the water. Mix the paste and the spices thoroghly. After that just add the veggies. You can use lemon and vegetable/olive oil as dressing.