Thai Fried Rice with Chicken (Khao Pad Gai)

Method:

  • Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions.
  • Slice the cucumbers and chicken.
  • Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic.
  • When the garlic is slightly browned add the chicken. Stir well.
  • Keep flipping the chicken until it’s white on all sides.
  • Add the rice and stir well. Add the tomatoes and mix.
  • Push the rice to the side of the pan and add a bit more oil.
  • Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
  • Add the soy sauces, sugar and salt.
  • Turn off heat.
  • Add 1/2 of the scallions and white pepper powder and mix well.
  • Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
  • Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

Fried Spring Rolls Street style

Method:

  • Submerge the dry mushrooms in water and soak for 2 hours. Squeeze out the water and slice the mushrooms thin. Keep the water for cooking later.
  • If using frozen wrappers, you’ll want to de-thaw them now too. Soak the bean thread noodles for 10 minutes in room temperature water until soft. Remove from water and cut the mess in 1/2.
  • Fry the mushrooms with 1 tablespoon of oil, 1 tablespoon of the oyster sauce and 2 teaspoons of the white soy sauce on medium high heat for about 5 minutes. Keep adding the mushroom water (which you soaked the mushrooms in) as it gets dry. Set aside.
  • Fry the garlic in a bit more oil until fragrant on medium-high heat. Add the noodles, mushrooms and the rest of the sauces. Stir well to mix. Add the scallions and pepper. Remove and set aside. Let cool until room temperature.
  • Wrap the wrappers as shown. Put about 1-2 tablespoons of filling inside. Seal with egg, water or wheat flour paste.
  • Wheat flour paste can be made by combining a small spoon of wheat flour with water. Deep fry on medium high heat. The oil should be dancing (you’ll see it move) but not smoking.
  • Remove and let dry on a wire or mesh rack to keep it crispy. Make the sauce by smashing the chili in a stone mortar & pestle, and mixing with the vinegar and sugar. Simmer over low heat until thicker, about 5 minutes.
  • Note: Thai spring roll wrappers are similar to Chinese egg roll wrappers in that they are made of wheat and not rice. They are not the same as rice-paper Vietnamese spring roll wrappers. Do not substitute with rice paper wrappers if you want authentic Thai spring rolls. You can usually buy Thai spring roll wrappers frozen in SE Asian Markets.
  • Black mushrooms (shittake) are easily bought dry. You can soak them to make them soft again, but keep the water to cook with.
  • The amount of oyster sauce depends on your brand. Thai brands are not as salty as Chinese brands. If you're using Chinese, lessen the amount called for in this recipe.
  • Make sure your wrappers and rolls don't dry out when you're rolling. Keep a damp cloth over the wrappers and finished rolls while rolling.
  • You can freeze un-fried rolls in an air-tight container and fry another day. When I make spring rolls, I tend to make a large batch and freeze them for later.
  • When frying frozen spring rolls, fry one at a time. They're ice-cold and you don't want to cool down your oil too much. If the oil is not hot enough, you get greasy soggy spring rolls. Yuck.
  • Feel free to dress it up a bit by adding any of the following before frying the noodles: shredded cabbage, bean sprouts, ground pork or ground tofu.
  • You may need to add more oyster sauce & soy sauce if you add more filling.

Pad Kee Mao

Method:

  • Separate the noodles by peeling them apart one at a time. Set aside.
  • Prepare your ingredients: Slice the baby corns into 1/2 lengthwise.
  • Crush the garlic and chilies, and set aside.
  • Pick off the leaves & flowers of the basil, and set aside.
  • Chop the large chili into rings.
  • If you’re using tofu, pre-fry it in hot oil until browned. Set aside.
  • Add the oil to a pan, and heat on high until it’s dancing around.
  • Then add the garlic, chilies and green peppercorns. Keep stirring so it doesn’t burn. When the garlic turns light brown, add the veggies & meat/seafood if adding.
  • Keep stirring and cook until finished, about a minute. You may need to add a few tablespoons of water to help things not stick.
  • Add the tofu (if adding), then the noodles. You may need to add a bit more water if the pan gets too dry. Don’t add a lot, or the noodles will get mushy.
  • After frying for a minute or two, add the soy sauces, sugar and oyster sauce.
  • Stir well to mix.
  • Add the basil & vinegar. Stir to mix. When the basil is wilted it’s done.

Pancetta and Herb Stuffing

Method:

  • Heat oil and butter in a large, non-stick frying pan over medium heat.
  • Add pancetta, onion and garlic.
  • Cook, stirring often, for 10 minutes or until onion is soft.
  • Remove to a bowl.
  • Add breadcrumbs, parsley, basil, lemon rind and juice.
  • Season with salt and pepper.
  • Mix to combine.
  • Set aside for 30 minutes to cool.
  • To cook, loosely fill neck cavity of a turkey with one-quarter of the stuffing.
  • Fill main cavity of turkey with remaining stuffing.

Tortellini Bolognese

Method:

  • Heat 20g butter in a frying pan over medium heat, add minced pork, stir occasionally until cooked through (3-5 minutes), season to taste and set aside to cool.
  • Process mortadella, prosciutto and cooked pork in a food processor until finely chopped, add parmesan, egg and nutmeg, season to taste and refrigerate until required.
  • For pasta dough, process flour, eggs and a pinch of salt in a food processor until combined, turn onto a work surface and knead until smooth (5-7 minutes)
  • Wrap in plastic wrap and set aside to rest (30 minutes)
  • Divide dough in two, then, working with one piece at a time, feed dough through pasta machine, starting at the widest setting.
  • Lightly flour dough as you fold and feed it through, reducing settings notch by notch until pasta is 3mm thick.
  • Cut 6.5cm-diameter circles from pasta with a cutter, fill with a teaspoon of pork mixture, brush edges with water, fold to form a semi-circle and enclose filling.
  • Brush one pointed end with water, bring edges together to form a tortellino, pressing to seal.
  • Set aside on a tray dusted with semolina.
  • Repeat with remaining dough and filling.
  • Cook tortellini in batches in a large saucepan of simmering salted water until cooked through (1-2 minutes)
  • Transfer to a large bowl with a slotted spoon, add remaining butter, toss to combine and serve scattered with extra Parmigiano-Reggiano.
  • This recipe is from the May 2011 issue of Australian Gourmet Traveller.

Key Lime Bars

Method:

  • Heat oven to 350ºF.
  • Grease square pan, 9x9x2 inches.
  • Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan.
  • Refrigerate while preparing cream cheese mixture.
  • Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy.
  • Gradually beat in milk until smooth.
  • Beat in lime juice and lime peel.
  • Spread over layer in pan.
  • Bake about 35 minutes or until center is set.
  • Cool 30 minutes.
  • Cover loosely and refrigerate at least 3 hours until chilled.
  • For 36 bars, cut into 6 rows by 6 rows.
  • Garnish with lime peel.
  • Store covered in refrigerator.

White Chocolate Lime Bars

Method:

  • Heat oven to 350ºF.
  • In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk.
  • Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches.
  • Bake about 20 minutes or until golden.
  • In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened.
  • Pour over baked layer.
  • Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center.
  • Cool completely, about 1 hour.
  • In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth.
  • Stir in water until spreadable.
  • Spread cooled bars with glaze.
  • Refrigerate 30 minutes.
  • For bars, cut into 6 rows by 6 rows.
  • Top each with raspberry.
  • Store covered in refrigerator up to 48 hours.

White Chocolate-Fudge Torte

Method:

  • Heat oven to 400°F.
  • Spray 9-inch springform pan with nonstick cooking spray.
  • In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth.
  • Cool 35 minutes or until completely cooled.
  • Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume.
  • Fold eggs into cooled chocolate until well blended.
  • Pour into sprayed pan.
  • Bake at 400°F. for 15 to 20 minutes.
  • Cake edges will be set but center will jiggle when moved.
  • Cool in pan on wire rack for 1 1/2 hours or until completely cooled.
  • Refrigerate 1 1/2 hours or until firm.
  • Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted.
  • In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth.
  • While beating, slowly add white chocolate mixture until smooth.
  • In chilled small bowl, beat remaining whipping cream until stiff peaks form.
  • Fold into white chocolate mixture.
  • Fold in miniature chocolate chips.
  • Spread over cake.
  • Refrigerate until firm, 1 hour or overnight.
  • To prepare sauce, drain raspberries, reserving syrup.
  • Add water to syrup to make 3/4 cup.
  • In small saucepan, combine syrup mixture and cornstarch; mix well.
  • Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries.
  • Refrigerate until cold.
  • Serve sauce with dessert.
  • Store in refrigerator.

Vegetable Slice

Method:

  • Finely chop the onion & garlic.
  • Cook in a little oil with dried herbs and spices until golden brown.
  • Cube the tofu and add to pan.
  • Mix well and cook for a few minutes.
  • Transfer to a blender or food processor and whizz until smooth.
  • Aim for a creamy consistency, adding a little water or soya milk if necessary.
  • Transfer to a large bowl.
  • Make the pastry by rubbing the margarine into the flour, until it looks like fine breadcrumbs.
  • Add enough water to make a dough that's not too sticky.
  • On a floured surface, roll the dough to the size of your baking tray.
  • In a food processor, whizz all the vegetables (except the tomatoes) until very fine.
  • Add to the tofu mixture and mix well.
  • Transfer the mixture to the pastry case.
  • Slice the tomatoes thinly and decorate top with them.
  • Sprinkle a little olive oil and dried herbs over the tomatoes.
  • Bake for about 45 minutes at 200C or gas mark 6.

Phillymeloo

Method:

  • Cover chopped tomatoes & onions in salt and let sit overnight.
  • Drain off excess liquid then add all other ingredients and simmer until it reaches a consistancy you like.
  • Cool a little then jar!
  • Enjoy x

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