Recipe for Red Thai curry sauce

Recipe for Red Thai curry sauce
Ingredients of Recipe for Red Thai curry sauce
200ml/7fl oz coconut cream
10-15ml/2-3 tsp Thai red curry paste
4 spring onions
30ml/2 tsp coriander
1 fresh red chilli, seeded
5ml/1 tsp soy sauce
Juice of 1 lime
Sugar to taste
25g/1oz dry roasted peanuts
Salt and pepper to taste

Method of Recipe for Red Thai curry sauce
1. Place the spring onion, coriander and chilli into the liquidiser and chop finely.
2. Add to the coconut cream with the soy sauce and lime juice. Add sugar, salt and pepper to taste. Transfer to a dish.
3. Chop the peanuts in the liquidiser and sprinkle over the dip. Serve with crudités.
4. Try adding the dip to cooked chicken strips, simmer and serve with rice.

Frothy cannellini bean soup

Ingredients
1 large onion, finely chopped
2 garlic cloves crushed
1 medium leek, thinly sliced
3 sticks celery, finely chopped
3 tbsp olive oil
2 x 400g cans cannellini beans, drained and rinsed
1.2 litres 1/2 pints hot vegetable stock
1 bay leaf
142ml carton double cream
150g pot fresh green pesto from the chiller cabinet
125g pack (around 16) sesame bread sticks, optional

Method
1. Using the thin slicing plate in the food processor, slice the onion, leek and celery. Heat the oil in a large saucepan and add the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 minutes until softened.
2. Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 minutes until the vegetables are completely softened. Allow to cool slightly.
3. Blend in the liquidiser in 2 batches until smooth, pour in the cream and re-heat. (The soup can be refrigerated or frozen at this point).
4. Before serving, add half the pesto. Season to taste.
5. Ladle the soup into 8 cappuccino cups or bowls and spoon some of the remaining pesto into each serving. Serve straight away and accompany with sesame breadsticks.

Fisherman’s bisque

Ingredients
2 potatoes, peeled
1 onion, peeled
30ml/2 tbsp sunflower oil
2 tomatoes, halved
2 cloves garlic, peeled
600ml/1 pint fish stock
300ml/1/2 pint milk
225g/8oz shelled prawns
Salt and pepper to taste

Method
1. Using the thin slicing plate in the food processor, slice the potatoes and onion. Heat the oil in a heavy based saucepan, add the potatoes, onion and tomatoes cover and cook over a low heat for 10 minutes.
2. Add the garlic, stock, milk and prawns and bring to the boil. Cover and simmer gently for 20 minutes.
3. Cool slightly, then blend in the Liquidiser in batches if necessary, until the soup is smooth.
4. Season with salt and freshly ground black pepper, then return to the pan and reheat gently.

Chilli con carne soup

Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp vegetable oil
500g/1lb 2oz shin of beef, cubed
410g can pinto or red kidney beans, drained and rinsed
2 x 400g cans chopped tomatoes
700ml/11/4pints hot chicken stock
Large pinch of crushed dried chillies
2 squares of dark chocolate
Fresh coriander or parsley leaves and some grated gruyere, to serve

Method
1. Using the food processor chop the onions and garlic.
2. Mince the beef using the mincer with the coarse screen. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
3. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
4. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

Chilled pea and watercress soup

Ingredients
450g/1lb pack frozen peas
85g bag watercress, roughly torn
850ml/1’/z pints vegetable stock
Juice and zest of 1 small lemon
4 tbsp natural yogurt
Ice cubes to serve

Method
1. Place all of the ingredients, except the yogurt and ice, into the liquidiser or blender. Don’t overfill your machine - you may need to do this in two batches.
2. Blend everything on high speed for a couple of minutes until smooth and speckled with the watercress. Season to taste.
3. Serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

Creamy pumpkin and red pepper soup

Ingredients
1 butternut squash, halved, seeds removed
2 red peppers
1 onion, finely chopped
1/4 large red chilli seeds removed and finely chopped
1 litre/1¾ pints vegetable stock
4 cloves garlic, skinned
Freshly ground black pepper

TO serve
4 tbsp low fat Greek yoghurt
4 tbsp finely chopped chives

Method
1. Preheat the oven to 200°C/400°F/Gas 6. Loosely wrap the butternut squash halves in foil and place on a baking sheet in the oven and roast for 40 minutes along with the red peppers.
2. Meanwhile place the onion and chilli into the liquidiser and chop finely then place into a large pan with the stock and bring to the boil. Simmer gently for ten minutes until the onion is soft.
3. Wrap the garlic cloves in foil and fifteen minutes before the end of cooking for the butternut squash and the red peppers add the garlic to the baking sheet and cook until the end.
4. Remove the skin from the peppers and halve and remove the seeds and roughly chop the flesh. Scoop out the soft flesh from the butternut squash and add to the pan with the chopped peppers, garlic cloves and plenty of ground black pepper.
5. Bring to the boil and simmer for about five minutes. Place the slightly cooled soup into the liquidizer and blend until smooth.
6. Serve with a spoonful of low fat Greek yoghurt and a sprinkling of chopped fresh chives.

Spicy prawn cakes and noodles

Ingredients
50g/2 oz white or wholemeal bread
3 spring onions
2 small red chillies
Finely grated zest of 1 lime
Pinch of sugar
45ml/3 tbsp chopped fresh coriander
225g/8oz shelled raw tiger prawns
1 egg yolk
1-2 tbsp plain flour, for dusting
3 tbsp sunflower oil
150g/5oz medium egg noodles
1 garlic clove, crushed
1 rounded tsp grated fresh root ginger 50g
50g//2oz mangetout, trimmed and thinly sliced lengthways
2 tbsp soy sauce 1 tsp sesame oil
1 tbsp toasted sesame seeds

Method
1. Make the breadcrumbs in the food processor then remove from the bowl. Halve both chillies lengthways and discard the seeds. Put the spring onions and the chilli into the food processor and chop.
2. Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and blend to a coarse paste. Add the prawns and blend again so everything is chopped but still has some texture. Add the breadcrumbs and egg yolk and pulse to mix.
3. Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1 cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
4. Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
5. Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger. Tip in the mangetout and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
6. Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Broccoli and red pepper stir fry

Ingredients
1 large red, pepper, washed and cored
1 medium onion, peeled, cut in half
½ tablespoon olive oil
½ tablespoon walnut oil
2 large cloves garlic, peeled and finely chopped
350g /12oz broccoli florets
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon salt

Method
1. Using the thin slicing plate slice the onion and pepper. Heat the oils in a large frying pan or wok over high heat. Add the garlic and saute’ only until slightly cooked; do not brown. Immediately add the broccoli. Stir fry continuously until all broccoli has turned to a bright green colour. Add 2 tablespoons water, cover and remove from heat for 2 minutes.
2. Return the pan to a high heat. Add the red pepper and onion. Continue to cook, stirring for another 2-3 minutes. The vegetables should be crisp and brilliant in colour when properly cooked. Toss with lemon juice and salt and serve.

Chilli with mixed peppers

Ingredients
500g/1lb 2oz shin of beef
1 tbsp olive oil
100g/4oz onion, diced
1 vegetable stock cubes
400g can of chopped tomatoes with garlic
420g can red kidney beans in chilli sauce
15ml/1 tbsp tomato puree
5ml/1 tsp ground cumin (Optional)
200g/7oz sliced peppers

Method
1. Mince the shin of beef using the mincer attachment with coarse screen. Heat oil in a non-stick, deep frying pan and fry onion for 5 minutes until soft and transparent.
2. Add beef and fry until brown. Stir the mixed herbs cube into 150mi/1/4 pint boiling water then add to the pan.
3. Stir in the rest of the ingredients. Bring to the boil then cover and simmer for 35-40 minutes, stirring occasionally.
4. Season.

Spicy leek and goats cheese souffle

Ingredients
50g/2oz butter
150g/5oz leeks, washed and trimmed
250ml/8fl oz milk
50g/2oz sun-dried tomato, finely diced
Pinch white pepper
Pinch grated nutmeg
Pinch cayenne
1 small green chilli, finely chopped (optional)
3 egg yolks
Salt to taste
150g/5oz goats cheese, grated or finely
crumbled
8 egg whites
1 buttered 2l/3pt souffle dish or 6 little ramekins
9cm/3½in diameter

Method
1. Preheat the oven to 190°C/375°F/Gas5.
2. Finely slice the leeks using the fine slicing plate. Melt the butter in a saucepan and, when it starts to foam, add the leeks and cook for about three minutes, until the leeks are getting soft. Add the flour to the pan and mix well. Slowly add the milk, stirring continuously, and continue to stir over a medium heat until the sauce has thickened. This will take about 5-10 minutes.
3. Remove the pan from the heat and add the sun-dried tomato, pepper, nutmeg, cayenne, chilli, salt, and the egg yolks. Stir to combine and then lastly add the cheese, but reserve 15-30g/2-3 tbsp for sprinkling over the top of the souffles.
4. Beat the egg whites in the mixer bowl with the balloon whisk on speed 4/5 until stiff. Add approximately one third of the beaten egg whites into the base mixture and stir together until smooth. Finally, gently fold in the rest of the egg whites, being careful not to over mix.
5. Spoon the mixture into well-greased souffle dishes and sprinkle the remaining cheese on top (you can actually hold the mixture at this point for about 1 hour in the refrigerator).
6. Place the souffle dishes in a bain-marie (dish with hot water) and bake for 30 minutes for the large dish or about 15-20 minutes if using smaller ones. They should be well risen, and a golden crusty brown on top.
7. Serve immediately.