Thai Style Carrot & Mango Salad Recipe

Ingredients:

4 carrots
1 small, ripe mango
200 g firm tofu
1 tbsp chopped fresh chives

Dressing:
2 tbsps orange juice
1 tbsp lime juice
1 tsp clear honey
1 tsp sesame oil
1 tsp sesame seeds, toasted


Method:

Peel and coarsely grate the carrots.

Peel the mango and thinly slice the flesh away from the stone.

Drain the tofu, pat dry with kitchen paper and cut into 1cm dice. Toss together with the carrots and mango in a salad bowl.

For the dressing, put all the ingredients in a screw top jar and shake well to mix evenly.

Pour the dressing over the salad and toss well to coat the salad evenly.

Just before serving, toss the salad lightly and sprinkle with chopped chives. Serve immediately.

Thai-style Burger Recipe

Ingredients:

1 small lemon grass stalk
400 g minced chicken
1 small fresh red chilli - deseeded
1 tbsp Thai fish sauce
2 garlic cloves, peeled
2 spring onions
200 g closed-cup mushrooms
3 tbsp chopped fresh coriander
Sunflower oil, for frying
2 tbsp mayonnaise
1 tbsp lime juice
Salt and pepper to taste

To serve:
4 sesame burger buns
Shredded cabbage leaves


Method:

Place the lemon grass stalk, chilli, garlic and spring onions in a food processor and process to a smooth paste.

Add the mushrooms and process until very finely chopped and mixed in.

Add the minced chicken, fish sauce and coriander. Season well with salt and pepper.

Divide the mixture into 4 equal portions and, with lightly floured hands, shape them into flat burger shapes.

Heat the oil in a frying pan over a medium heat. Add the burgers and fry gently for 6- 8 minutes until done or as you like.

Meanwhile, mix the mayonnaise with the limejuice. Split the burger buns and spread the lime-flavoured mayonnaise on the cut surfaces. Add a few shredded cabbage leaves, top with a burger and sandwich together. Serve immediately while still hot.

Thai sticky chicken recipe

Ingredients:

1.3kg chicken, drumsticks and thighs
2 red Chillies, seeds removed and chopped
2.5 cm piece of root Ginger, roughly chopped
5 cloves Garlic, roughly chopped
1 stick Lemon grass, outer skin discarded, roughly chopped
2 tbsp soft light or dark brown Sugar
2 limes, juice only
3 tbsp Fish Sauce
15gm Coriander, (stalks and leaves), roughly torn, plus a few extra leaves to serve


Cooking Method:

1. Cut slashes in the chicken drumsticks and thighs using a sharp knife. Place them in a wide bowl or large food bag.

2. Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chillies, ginger, garlic, lemon grass and coriander using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.

3. Cover the bowl with cling film or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 220C/gas 7.

4. Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.

5. Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with coriander leaves. Ready to serve.

By: Rachel Allen
From: Rachel Allen Home Cooking

Thai Fried Bananas Recipe

Ingredients:

3 tbsp unsalted (sweet) butter
4 large slightly under-ripe bananas
1 tbsp desiccated (dry unsweetened shredded) coconut
¼ cup soft light brown sugar
4 tbsp lime juice
2 lime slices, to decorate
Thick and creamy plain yogurt, to serve


Cooking instructions:

Heat the butter in a large frying pan or wok and fry the bananas for 2 minutes on each side until golden. Meanwhile, dry-fry the coconut in a small frying pan until golden; set aside.

Sprinkle the sugar into the pan with the bananas. Add the lime juice and cook, stirring, until dissolved. Sprinkle the coconut over the bananas, decorate with lime and serve with yogurt.