Chicken Laksa 10/10

Mexican Snapper Soup 10/10

Soup

• 2 onions diced
• 4 cloves of garlic minced
• 1 1/2 jalapenos deseeded and finely chopped
• 1 tbps olive oil
• 2 litres home made chicken stock
• 2 cans whole peeled tomatoes
• 2 cans kidney beans

Garnish

• 1/4 coriander roughly chopped
• 1 lime cut into wedges
• 1 cup Monterey Jack or Colby cheese shredded
• 2 avocados diced
• Sour cream

Snapper

• 2 whole fish filleted
• 1 tsp cumin
• 1/2 tsp Mexican chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

1. Sweat onions, jalapenos and garlic in olive oil until soft
2. Add in tomatoes, squeeze with hands to crush
3. Add in chicken stock
4. Add in kidney beans
5. Bring to boil
6. Reduce heat and simmer for 15-20 minutes
7. Heat 1 tsp olive oil in skillet
8. Season fish as per above
9. Fry in skillet until cooked
10. Add soup to bowl
11. Garnish with items above in serving bowls
12. Top with fish

Greens, eggs & ham 10/10

Stuffed zucchini flower 10/10

Stuffing (makes 8 flowers)

• 1 block of cream cheese softened
• 1/2 a lemon zested and juiced
• 1 tbsp chopped parsley
• Dash of chili flakes
• Salt and pepper

1. Mix in mixer until well combined
2. Stuff into flowers and twist ends

Batter

• 1/2 cup chickpea flower
• 1 cup San Pellegrino
• 1/4 tsp salt

1. Wisk together to form batter
2. Deep fry at 375 for 3 mins
3. Sprinkle with salt

Roasted beetroot and goat cheese salad 10/10

Dressing:

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tps honey
• Pinch of salt and pepper

1. Add to jar and shake

Salad:

• Rocket
• Roasted beetroot
• Goat cheese
• Toasted walnuts

Beetroot:

1. Two large beetroots, wash, drizzle with olive oil and salt and pepper.
2. Wrap with foil and put in roasting pan.
3. Roast in oven at 170 for 90 minutes
4. Allow to cool slightly, peel off skin
5. Cube
6. Toss with 1/2 dressing and set aside until ready to serve

Kaeng Khiao Wan (Thai Green Curry) 10/10

Green Curry Paste

• 12 fresh green hot chilies
• 3 shallots , sliced
• 8 cloves garlic , sliced
• 1 Tbsp finely sliced fresh galangal
• 1 (2-inch piece) lemongrass , thinly sliced
• Rind of 1 kaffir lime
• ½ tsp white peppercorns
• 1 Tbsp coriander seeds , roasted
• 1 Tbsp cumin seeds , roasted
• 1 tsp salt
• 1 tsp shrimp paste

Thai Green Curry (Kaeng Khiao Wan)

• 6 Tbsp green curry paste
• 1 lb chicken breast (or tenders), sliced
• 2 cans (800ml) coconut cream (divided 400ml)
• A few holy basil or Thai basil leaves
• 3 Tbsp palm sugar
• 3 Tbsp fish sauce
• ½ cup bamboo shoots , canned
• 2 red Thai peppers , thinly sliced
• 4 kaffir lime leaves , coarsely chopped
• 2 Tbsp coconut oil
• ⅓ cup water
• 10 Thai eggplant quartered

INSTRUCTIONS

Green Curry Paste

1. Combine the roasted coriander seeds, cumin seeds and peppercorn in a mortar. Pound well for a few minutes until reaching a powder. Transfer to a bowl and set aside.
2. Pound the green hot chilies and the salt together. Add the remaining ingredients except the shrimp paste and pound until reaching a homogeneous paste.
3. Add the dry spice mixture and the shrimp paste. Pound until smooth and fine.

Thai Green Curry (Kaeng Khiao Wan)

1. Add 2 tablespoons of vegetable oil to a wok or large saucepan, then add the green curry paste. Fry for a couple minutes until fragrant.
2. Add half the coconut cream and cook for about 3 minutes, stirring often.
3. Add the sliced chicken, and fry it in the paste for about 5 minutes. Then add the bamboo shoots, eggplant, fish sauce, palm sugar, and kaffir lime leaves.
4. Stir, then add the remaining coconut cream, and the water. Cook for 10 more minutes until the chicken is cooked, then add the basil and stir in.
5. Serve with white rice, cauliflower rice or khanom chin (round rice noodles)