Easy

Home-made pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.

Method:

• Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes.
• Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. T
• aste the sauce and season with salt and pepper. Keep warm.
• Bring a large pan of salted water to the boil.
• On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
• Drain the pasta strips in a colander, reserving a little of the cooking water.
• Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up.
• Sprinkle with freshly grated parmesan cheese and the reserved basil leaves and serve immediately.

Method:

• Preheat broiler.
• Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
• Broil about 4 inches from heat until softened and charred, 10 to 15 minutes.
• Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
• Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods).
• Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
• Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers.
• Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla.
• Drain briefly on paper towels, then transfer to plates.
• Spread tortillas thickly with heated refried beans, then top with chicken mixture.
• Slice avocado over tostadas and dollop with cream.
• Mound lettuce mixture on top and sprinkle with cheese.
• Serve with: Margaritas!!

Method:

• Cut the chicken into bite sized pieces. It’s tastier to cut the bone in too, and not use boneless cuts.
• Smash the chilies, coriander roots, garlic, pepper and salt in a stone mortar & pestle until a paste.
• Fry the paste in the oil on medium-high heat until you sneeze a lot, about 3-4 minutes.
• Add the water to the mortar, and swirl around to clean it, and set aside.
• Add the chicken along with the water from the mortar. The water will allow the flavours to soak into the chicken better. Cook until the chicken is cooked-through, and keep stirring.
• You may need to keep adding more water if it dries out.
• When the chicken is done, add the palm sugar and stir until mixed well.
• Remove from heat and serve with rice.
• Note: This dish uses orange chilies. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies. F
• ree-range chicken is best due to the lower fat content and stronger muscle. The flavor is better too.
• P-Mala buys a whole chicken, and cuts the meat into bite-sized pieces with the bone in tact. You could probably get away with a pre-cut chicken, with bone. Just cut it with a cleaver into 1-2" (4cm) wide pieces. The bone adds a lot of flavor when you cook.
• When it comes time to eat, just eat around the bones and leave them on your plate.
• If you don't feel comfortable cooking with the bones, boneless cuts work fine.

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.