Recipes

Recipe 1 Fragrant Asian Chicken

1 kg of chicken thigh fillets
1 300 gram jar of Asian Apple Sauce
2 tablespoons of soy sauce
1 tablespoon of sesame oil
a handful of sesame seeds
a handful of fresh coriander, chopped

1. Combine ingredients in a bowl
2. Rub the marinade over the chicken pieces and refrigerate for 1 hour
3. Place chicken into a greased baking dish, cover with foil and bake in the oven at 180 degrees for 40 minutes
4. Garnish with chopped coriander and serve with rice and your favourite vegetables

Recipe 2 Sweet and Sour Fish

1 kg of firm white fish, chopped into bite sized pieces
1 300 ml jar of Asian Apple Sauce
1 400 ml can of coconut milk
1/2 cup of plain flour
1 brown onion, finely diced
1 tablespoon of fish sauce
1 tablespoon of lime juice
10 cherry tomatoes, halved
A handful of snowpeas
A handful of fresh coriander
1 tablespoon of vegetable oil

1. Coat the fish pieces in flour and brown in a pan in a little oil. Set aside.
2. In a clean pan add a little more oil and sauté the finely chopped onion until translucent.
3. Add the jar of Asian Apple Sauce and cook for two minutes, to release the flavours.
4. Add the can of coconut milk and stir until combined.
5. Add the fish pieces and simmer gently until cooked through (three to four minutes).
6. Add the chopped cherry tomatoes, snow peas, fish sauce and lime juice.
7. Serve with coriander as a garnish with rice and your favourite vegetables

Recipe 3 Roast Lamb with Spicy Tomato Stuffing

A boned leg of lamb
150 mls of olive oil
1 300ml jar of Spicy Tomato Relish
2 cups of cooked cous cous
2 tablespoons of raisins
2 tablespoons of pinenuts

1. Cook two cups of cous cous according to directions on the packet and set aside until cool.
2. In a bowl with the cooled cous cous add one jar of Spicy Tomato Relish, the raisins, pinenuts and olive oil.
3. Spoon the stuffing into the centre of the boned leg of lamb.
4. Baste the leg of lamb with oil and salt and pepper.
5. Bake the joint in an oven as you would a normal leg of lamb.
6. Serve with a garden salad and roast vegetables.

Recipe 4 Stir Fried Vietnamese Chicken with Tomato Sauce

1 kg of chicken thighs, cut into bite-sized strips
1 tablespoon of plain flour
2 tablespoons of vegetable oil
4 cloves of garlic, crushed
4 tablespoons of Spicy Tomato Relish
2 tablespoons fish sauce
1 tablespoon raw sugar
1 onion, finely chopped
6 spring onions, finely chopped
A handful of coriander, chopped
A little cracked black pepper
Four fresh tomatoes, diced
One cup of broccoli florettes, pre cooked so still firm

1. Coat the chicken pieces in flour and cook in a greased pan until browned. Set aside.
2. In a hot wok, add the remaining tablespoon of oil and cook garlic for one minute.
3. Add the onion and sauté another minute.
5. Add the Spicy Tomato Relish and cook for two minutes. If the pan is dry add a little water to make a sauce.
6. Add the chicken pieces, and cook for several minutes. Add the cooked broccoli.
7. Add the fresh tomato, fish sauce, sugar and spring onions. Cook for one to two minutes.
8. Take the wok off the heat and garnish with fresh coriander and cracked black pepper.
9. Serve with steamed rice.

Recipe 5 Barbecued Vietnamese Chicken Salad

1 kg of chicken breasts, cut into strips
1 jar of Lemongrass Stir Fry Paste
1 small packet of glasshouse noodles
1 handful of Vietnamese mint and coriander
1 cucumber, julienned
1 carrot, julienned
2 cups of bean shoots

Salad dressing
4 tablespoons of rice vinegar
4 tablespoons of brown sugar
8 tablespoons of fish sauce
4 cloves of garlic, crushed
1 tablespoon of sweet chilli sauce
Juice of one lime

1. Marinate the chicken strips in Lemongrass Stir Fry Paste for at least an hour, adding a little extra oil
2. Cook the glasshouse noodles by covering them in boiling water and set them aside to cool in a large salad bowl
3. To the cooled noodles add the julienned carrot, cucumber and bean shoots, Vietnamese mint and coriander and toss through
4. To make the dipping sauce in a small saucepan add the rice vinegar and sugar and dissolve. Take off the heat and add the crushed garlic, fish sauce, sweet chilli sauce and lime juice. Set aside to cool
5. On a hot bbq grill, cook the chicken strips until golden brown
6. Add the chicken pieces to the salad and just before serving dress with the Asian dressing

Recipe 6 Goan Masala Beef Curry

400 g cubed chuck steak
8 fresh tomatoes or 2 x 400 ml cans crushed tomatoes
1 jar Goan Masala Curry Paste
1 400 ml can coconut milk
200 g sweet potato, cubed
200 g potatoes, cubed
100 g cauliflower, cut into florettes
100 g spinach, washed
Coriander, coarsely chopped
 
1. Brown the beef in batches in a little oil in a hot, heavy based pan. Remove meat and set aside.
2. Heat a tablespoon of oil in the pan and add the tomatoes. Cook gently for 15-20 minutes or until smooth. This stage will ensure a thick gravy is formed.
3. Add jar of Goan Masala Curry Paste to tomato mixture and cook for one minute or until fragrant.
4. Add the coconut milk.
5. Return beef to pan. Add potatoes and cook for 10 minutes.
6. Add cauliflower and cook uncovered for 10 minutes or until meat and vegetables are tender.
7. Place spinach on top of curry and steam with the lid on for 2 minutes. Remove pan from heat.
8. Add coriander and serve with rice, Indian bread and raita or natural yoghurt.