Items 1-15 of 16 recipes
Mix the chicken with the Thai green curry paste. Heat 1tbsp of the cold pressed rapeseed oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout and the juices run clear. Meanwhile, cook the egg noodles according to pack instructions then drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining rapeseed oil and shake the mixture over the noodles. Finally season to taste. Serve the noodles topped with the chicken. Garnish with coriander and lime wedges. *Recipe supplied by the Rapeseed Oil campaign, which aims to raise awareness of the many nutritional and culinary benefits of rapeseed oil.
400g chicken breast, cut into 1cm slices 1tsp Thai green curry paste 3tbsp cold pressed rapeseed oil 200g medium egg noodles 300g beansprouts zest and juice of 1 large lime
A fragrant Thai curry that's perfect for a dinner party or a night in for two. This dish is easy to make and the slow-cooking gives a rich, deep flavour that's sure to impress. To make the Massaman paste, dry fry the coriander seeds, cumin seeds and peppercorns in a pan until fragrant. Remove, and crush using a pestle and mortar. Add the shallot, star anise, garlic, chilli, ginger or galangal, and work into a paste. Add 1 tsp of the fish sauce, 2 tsp of the palm sugar and the remaining paste ingredients and continue until you have a thick paste. Set aside. In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). Drain off any fat, turn up the heat and brown the duck all over. Place the duck, potatoes, kaffir lime leaves, cinnamon and cardamom in a slow cooker. Add a little oil to a hot frying pan and add the paste, move around quickly to stop it burning. When the flavours are fragrant, add the coconut milk. Mix well, making sure not to boil. Pour the liquid over the duck with the remaining fish sauce and palm sugar and cook on low for 6-7 hours, until the duck is falling off the bone. Serve the duck, sauce and potatoes with jasmine rice.
2 tsp coriander seeds 1 tsp cumin seeds 3 peppercorns 1 star anise 3 garlic cloves 1 red chilli, diced 2.5cm (1in) piece galangal or root ginger, finely grated 2 tsp fish sauce 4 tsp palm sugar 1 lemongrass stalk, finely chopped 25g (1oz) peanuts, toasted 1 tsp salt 1/4 tsp ground cloves 1/4 tsp ground nutmeg pinch cinnamon small handful coriander For the curry 4 duck legs 12 Charlotte potatoes, peeled 4 kaffir lime leaves 1 cinnamon stick 2 cardamom pods 400ml (14fl oz) coconut milk jasmine rice, to serve
Remove the skin from the chicken thighs and cut out the bone. Cut the meat into chunks and thread on to skewers. If using bamboo skewers soak them in cold water for 10 minutes first as this helps to prevent burning. Mix all the marinade ingredients together and pour over the chicken. Leave to marinate for 30 minutes or longer if possible. Preheat the grill and cook the chicken for 10 minutes, turning occasionally and basting with the marinade until the chicken is firm and tender and cooked through with no pink showing.
6 chicken thighs 6tbsp reduced salt soy sauce 2tbsp sherry or rice wine 4tbsp honey 1tbsp sesame oil
Heat the oil in a wok, add the onion and cook for 5-7 minutes until softened. Add the ginger, garlic, lemongrass and 4 tbsp redcurry paste. Stir and cook for 2 more minutes. Pour in the coconut milk, bring to the boil and simmer for 5 minutes. Add the salmon, broccoli florets. Cook for 5 minutes, stirring through lime juice and and basil. Serve with steamed rice.
1tbsp oil 1 onion, chopped 25g (1oz) ginger, sliced 2 garlic cloves, crushed 2 sticks lemongrass 4tbsp redcurry paste 800ml half-fat coconut milk 2 salmon fillets, chopped 1 head broccoli, trimmed 150g (5oz) green beans 1 lime, juiced handful basil, shredded steamed rice, to serve
Place the curry paste ingredients into a food processor and blitz until a paste is formed - scraping the ingredients down the side of the processor bowl as necessary. To make the curry, heat the Lurpak Clarified Butter in a large saucepan. Add the curry paste and cook for 3 minutes. Place the beef braising steak in the pan and cook for a further 6 minutes. Pour in the coconut milk, add 200ml of water and add the fish sauce. Bring to the boil then reduce to a simmer. Cover and simmer for 1 hour 15 minutes, stirring occasionally. Add the sweet potato, return to a gentle boil and cook uncovered for 15 minutes. Spoon into warm bowls and garnish with chopped coriander leaves.
For the curry paste 1tbsp Lurpak Clarified Butter 6 cloves of garlic, peeled 1 echalion or two round shallots, peeled 2 red chillies, halved lengthwise 4cm root ginger, peeled 1 lemongrass stalk, trimmed and sliced 1tsp ground coriander 1tsp ground cumin 1/2 cinnamon stick 1tbsp coriander seeds 1tbsp soy sauce Coriander stalks, a handful For the curry 1tbsp Lurpak Clarified Butter 500g lean braising steak 300ml coconut milk 1 tsp fish sauce 2 sweet potatoes, peeled and cubed For the garnish: Coriander, chopped
Heat the oven to Gas 4, 180°C, fan 160°C. Lightly oil a shallow, oven-proof dish. Thinly slice the aubergine and tomatoes and arrange alternate slices of the aubergine with two slices of the tomato around the dish. Season and sprinkle with thyme leaves. Drizzle with olive oil and place in the oven to cook for 30 minutes. Reduce temperature to Gas 3, 160°C, fan 140°C, and cook for a further 20 minutes until cooked through. Allow to cool and serve straight from the dish.
Ingredients 4tbsp olive oil 1 aubergine 8 tomatoes freshly ground black pepper 4 sprigs of fresh thyme
Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two. To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed. Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside. Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat. Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.
100g (3 1/2oz) rice noodles 3 tbsp groundnut oil 300g (10oz) firm tofu, cubed cornflour, for dusting 2cm (1in) piece ginger, cut into matchsticks 1 lemongrass stalk, finely sliced 1 red chilli, finely sliced 1 bunch fresh coriander, stalks roughly chopped and leaves finely chopped 1 carrot, cut into ribbons 1/2 cucumber, cut into ribbons 100g (3 1/2oz) radishes, finely sliced For the dressing 1 lime, juiced 1 tsp sugar 2 tsp fish sauce 1 tbsp sesame oil 1 tbsp soy sauce
This refreshing salad dresses up cucumber with sharp citrus, salty soy sauce and fiery chilli, and makes for a delicious light lunch or main meal accompaniment. In a separate bowl, combine the lime juice, soy sauce, sugar, oil and chilli. Whisk until the sugar has dissolved, then add the coriander. Using a vegetable peeler, slice the cucumber lengthways into ribbons. Toss the cucumber and radishes with the dressing, until coated. Serve with Asian dishes, such as Thai fishcakes, chicken skewers, or as part of a barbecue spread.
1 cucumber handful radishes, finely sliced handful fresh coriander, finely chopped For the dressing 1 lime, squeezed 2 tbsp soy sauce 1 tbsp caster sugar 1 tsp groundnut oil (or sesame oil) 1 small red chilli, de-seeded and diced
If using dry noodles, put the rice noodles in a bowl and pour over boiling water to cover. Soak for 4-5 minutes, or until the noodles are soft. Drain and set aside. Drain the crab meat, shred and put aside. Heat the vegetable oil in a wok and add the ginger, chilli and garlic paste and stir for a minute before adding the crabmeat and stirring for another 2 minutes before adding the noodles and tossing. Add the mirin, soy sauce and sesame oil, cook for a further minute, then remove from the heat and serve topped with roasted peanuts and coriander leaves.
375g dry rice noodles 30ml vegetable oil 170g crabmeat, drained and shredded 4 spring onions, finely sliced 2tsp easy ginger 2tsp garlic puree 1tsp easy chilli 1tbsp mirin 1tbsp soy sauce 1tbsp sesame oil 40g roasted peanuts generous handful coriander leaves
Preheat the oven to 200c, 180c fan, gas mark 6. Heat 1tbsp oil in an oven proof casserole pan, and cook 1 sliced onion for about 5 minutes. Slice 1 x 432g pack chicken breasts fillets and stir into the pan with 2tbsp red curry paste and cook for 2 minutes. Then add 250g Everyday Value Long Grain rice and 100g chopped green beans. Stir together 1 x 400g can coconut milk and 250ml water, pour into the pan, bring to the boil then put on the lid and transfer to the oven. Cook for 20 minutes or until the rice is done . Cut into a thick chunk of chikcen and check that it is cooked through, with no pink showing. Scatter over a little coriander before serving.
1 onion 432g pack chicken breasts 65g Red curry paste 250g Everyday Value long grain rice 100g Tesco green beans 400g can coconut milk 5g fresh coriander
Place the mince, breadcrumbs, lime zest, curry paste, ginger and corinader together in a bowl with plenty of salt and ground black pepper. Mix together then divide into 24 and shape into 24 neat balls. Heat the oil in a large frying pan or wok, add the meatballs and saute for about 8 mins until golden brown all over and cooked through. Add the coconut, fish sauce, sugar, lime juice and chilli to the pan and bring to the boil. Simmer for 5 mins. Add the spring onions and beans and simmer for a further 4 mins until the beans are tender. Serve the meatballs hot with rice, decorate with a wedge of lime and more chopped coriander if liked.
400g turkey mince 50g fresh white breadcrumbs zest and juice 1 lime 1tbsp Thai green curry paste 2.5cm piece root ginger, grated 3tbsp chopped fresh coriander 2tbsp sunflower oil 400ml light coconut milk 1tbsp fish sauce 1tsp caster sugar 1 red chilli, deseeded and chopped 4 spring onions, trimmed and sliced 125g fine green beans, trimmed and halved rice to serve
Prepare the sauce ahead of time by combining all the ingredients for it in a small saucepan and adding 50ml of water. Bring to a simmer over a low heat, stirring to help dissolve the sugar. Remove from the heat once thickened to the consistency of tomato ketchup. Reserve to one side. Combine half of the groundnut oil, red chilli, ginger and garlic in a small bowl, stirring until smooth. Make a few diagonal slashes in the skin and flesh of both sides of the sea bream. Rub the paste into the slashes. Heat the remaining groundnut oil in a large fish pan over a moderate heat. Fry the sea bream, turning occasionally, for 14-18 minutes, until the flesh is cooked and the skin is crispy all over. Reheat the sauce towards the end of cooking time. Arrange the fish on a serving platter and spoon the sauce to one side of it. Garnish with a few basil leaves before serving.
1 x 1.0-1.2kg sea bream, gutted and cleaned 80ml groundnut oil 2 cloves garlic, minced 1 inch piece ginger, peeled and minced 1 red chilli, de-seeded and finely diced a few basil leaves, to garnish For the sweet sauce 75ml oyster sauce juice of 1 lime 1tsp soy sauce 2tsp caster sugar 50ml water
Combine the lime juice, soy sauce, fish sauce and soft light brown sugar in a small mixing bowl, whisking until the sugar has dissolved. Add the sliced pork to the marinade, cover and chill for 30 minutes. When ready to cook, heat the groundnut oil in a large work over a high heat until hot. Drain the pork from the marinade then stir-fry in the oil for 3-4 minutes. Add the sugar peas/mangetout, chilli, onion, spring onion and cashews and stir-fry for a further 2 minutes. Season to taste with pepper then spoon into serving bowls. Serve immediately.
50ml groundnut oil 400g pork loin, sliced thinly 1 small onion, roughly chopped spring onion tops, chopped 200g sugar peas/mangetout 1 large red chilli, de-seeded and finely chopped 75g unsalted cashews juice of 2 limes 50ml soy sauce 1tbsp fish sauce 1tbsp soft light brown sugar pepper