Gourmet Recipes

Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients: 200g of baby corn and mange tout 2 shallots, finely chopped 1 tbsp sunflower oil 2 tsp Thai red curry paste 2 tomatoes, skinned and chopped 400ml canned coconut milk (use reduced fat if preferred) 400g salmon fillet, skin removed 300g peeled raw tiger or king prawns (thawed if frozen) 3 tbsp Bottlegreen Ginger and Lemongrass Cordial Juice from ½ large lime 2 spring onions, shredded, to garnish Method: Cut the baby sweet corn in half lengthways. If the mange tout are large, halve them. Bring a pan of water to boil, add the vegetables and boil for 3 minutes. Drain the vegetables and rinse under cold water to retain colour, and then drain again. In a deep frying pan (or sauté pan), gently cook the chopped shallots until softened. Stir them into the curry paste, tomatoes, and coconut milk. Bring to boil and simmer for 10 minutes, or until reduced by half when the tomatoes are pulpy. Meanwhile, cut the salmon i...

Ingredients 1kg Belly Pork or Shoulder / Spare Rib Chops 6 Spring Onions 1 Red Pepper 1 Green Pepper 1 Small Onion 1 Clove of Garlic crushed 10g Root Ginger 2 Tablespoons Sesame Oil 2 Tablespoons Rice Wine or Sherry 45ml (3 tablespoons) Lemongrass Cordial 1 Tablespoon Light Soy Sauce Instructions This recipe is based on authentic Chinese cuisine, where the pork is twice cooked. Firstly trim and cut pork into strips 2cm x 2cm x 5cm and simmer together with half the spring onions and the peeled , sliced root ginger for about 30 minutes. Drain pork from stock and flavourings. In a hot wok add the oil and stir-fry pork for about 5 minutes until pale golden, drain away the excess oil/fat and add the remaining ingredients (cut to an appropriate size). Gently cook without burning and then moisten with Sherry, Lemongrass Cordial and Soy sauce. Add strained and degreased stock if required, correct seasoning and consistency, (thicken with a little cornstarch if necessary). Serve w...

There are many wonderful pastas on the market these days. Apart from the huge variety of shapes, there are multicoloured pastas that make a welcome change to the plain variety. Tomatoes are used to colour the pasta red, and spinach to colour it green. Don’t be put off if you don’t like the taste of either tomato or spinach, even the fussiest of children, that hate both, will eat this pasta with gusto! Ingredients 8oz (225g) tricolour pasta twists 4 rashes lean bacon 2 tblsp freshly grated Parmesan cheese 2 tblsp olive oil Benenden Sauce salt & pepper Instructions Bring a pan of salted water to the boil. Add the pasta and cook for 8-10 minutes. Add 1 tblsp of olive oil to the pasta whilst it’s cooking as this helps to stop it sticking together. Meanwhile cut the rind off the bacon and then chop it into bite size pieces. Heat 1 tblsp of olive oil a frying pan and fry the bacon until golden brown and slightly crispy. Grate the Parmesan cheese using the fine side of your cheese grater....