Thai Steak Salad

Ingredients
400g Rump Steak
1 Lime (juiced)
5 Tablespoons Sweet Chilli Sauce
1/2 Stalk Fresh Lemon Grass (finely chopped)
1/2 Iceberg Lettuce (shredded)
1 Large Carrot (grated)
150g Red Grapes (halved)
25g Roasted Peanuts (chopped/roughly crushed)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Pastry Brush
1 Griddle Pan
1 Large Mixing Bowl
1 Small Mixing Bowl

The Good Bit

1. Brush your steak with oil then griddle on each side for 3 minutes until it is cooked until medium rare (or longer if you want it well done)
2. In the meantime, mix the lime juice, chilli sauce and lemon grass in your small bowl, tip half into a larger bowl, then toss in the lettuce, carrot and grapes into the larger bowl and mix well.
3. Serve your salad onto four plates, slice the steak and serve on top, sprinkle over the nuts and drizzle the remaining sauce over the top.

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit

1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.

Makes 1 Jar

Thai Red Curry Paste

Ingredients
10 Red Chillies (large, seeded if you want a cooler curry, i leave em in, i love a hot curry)
2 Teaspoons Coriander Seeds
1 Lemon Grass Stalk (finely chopped)
4 Cloves Garlic
1 Shallot (chopped)
2inch Fresh Ginger (finely chopped, or 1 teaspoon dried)
1 Lime (juiced, 1 teaspoon needed)
2 Tablespoons Oil (groundnut is best but olive will do)

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender

The Good Bit

1. whack all the ingredients into the blender and blend until you have a smooth paste, you can use a pestle and mortar for this but it's a bit more hard work)
2. Store in an airtight jar in the fridge, will last about 3 week.

Makes 1 jar

Thai Fish Stock

Ingredients
500g Heads and Bones of Raw White Fish and Heads and Shells of Prawns (if available)
3 Shallots
1 Celery Stick (including leaves, chopped)
1 Lime Leaf (or zest of 1 lime if you cant get the leaf)
1/2 Lemon Grass Stalk
2 Cloves Garlic
25g Fresh Coriander (with stalks)
2.4l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
1 Wooden Spoon

The Good Bit

1. Add the water and fish bits to the pan and bring to the boil, skim off any scum, then add the rest of the ingredients and simmer for 50mins.
2. Strain the stock and freeze what you don't use immediately

Makes 2l

Thai Chicken Stock

Ingredients
1.5kg Chicken (uncooked)
500g Chicken Giblets
1 Onion (peeled and halved)
1 Carrot (chopped)
2 Sticks Celery
2 Cloves Garlic
1 Stalk Lemon Grass (chopped)
1 Lime Leaf (or the zest of a lime)
3 Large Red Chillies
1.8l Water.

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
1 Sieve

The Good Bit

1. Put the chicken, giblets, onion, carrot and celery in the pan, top with the water and bring to a really slow boil, if it takes 45mins thats great! remove any scum that floats from time to time and make sure it's just bubbles coming to the surface.
2. Add the rest of the ingredients and cover then cook for 2 hours.
3. Take out the chicken (use this in another meal if you wish) Strain the stock taking care not to press any of the vegetables as this will make the stock cloudy, use what you want straight away and freeze the rest.

Makes 1.5l

Thai Barbecued Chicken

Ingredients
4 Chicken Breasts (if you are doing these on a barbecue why not go for 8 chicken wings or a few legs)
1/2 Teaspoon Dried Ginger
4 Shallots (finely chopped)
A Handful of Coriander Leaves (chopped)
1 Tablespoon Sugar
1/4 of a Can of Coconut Milk
2 Tablespoons Fish Sauce (optional, but authentic)
2 Tablespoons Soy Sauce
6 Garlic Cloves (if you are allowed)
2 Stalks of Lemon Grass (chopped, if you cant get this, a dash of lemon juice will do, fresh of bottled will do)

Equipment
1 Sharp Knife
A Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Chefs Brush

The Good Bit

1. Preheat your oven to 200c 400f or gas mark 6, mix together all the ingredients in the bowl (including the chicken) and leave for at least 4hours so if you can do this before you go out to work or the day before your BBQ that'd be better) (obviously don't preheat the oven until you are ready!!!)
   
2. Cook in the oven for 20-30mins or until the chicken is cooked through and golden brown (similar time on the BBQ, skewer it to make sure the juices are clear and not red) turn over occasionally and brush with the marinade.
3. Serve with the rest of your BBQ or a dish of rice, add on slices of lime for looks if you want to impress.

Serves 4