Lemon Chilli Sorbet

Ingredients

100g Caster Sugar

4 Lemons (zested and juiced)

2 Red Chillies (de seeded and very thinly sliced)

600ml Water (cold)

3 Tablespoons Clear Honey

1 Egg (white Only)

6 Tablespoons Vodka (optional, but adds another dimention to the spicy hot/ice cold, bitter/sweet sensations)

Equipment

1 Frying Pan

1 SHARP Knife

1 Chopping Board

1 Slotted Spoon

1 Mixing Bowl

1 Balloon Whisk

1 Fork

1 Metal Spoon

Greaseproof Paper

1 Airtight Freezer Container

The Good Bit

1. Take 3/4 of your sugar and sprinkle in the frying pan, add the water and chillies, heat gently until the sugar has dissolved, stirring from time to time, now turn up the heat and bring to the boil rapidly for 5 minutes, remove the chillies with a slotted spoon and spread out on your greaseproof paper.
2. Add the rest of the sugar, lemon zest, honey and lemon juice to your sugar syrup, stir well until all the sugar has dissolved and then leave to cool. Pour into your freezer container and freeze for a good 3 or 4 hours until you have a good slush.
3. Break the slush up with a fork and beat until you have a nice smooth mixture, then whisk your egg white until it is stiff and holds little peaks, then carefully fold it into your mush, freeze until ready for use.
4. Serve in glasses, with a sprinkle of the sugard chillies on top and to be extra develish, a tablespoon of vodka in each glass.

Serves 6

Lemon Pepper Tuna with Courgette Ribbons

Ingredients
4 Courgettes (thinly sliced length ways)
1 Lemon (zested)
1 Red Chilli (de seeded and sliced)
1 Teaspoon Black peppercorns (crushed)
2x100g Tuna Steaks
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
1 lemon Zester
1 Pastry Brush

The Good Bit

1. Toss the courgette in a little oil, season with salt and pepper and griddle for a couple of minutes. Mix the lemon zest with the chilli and pepper, brush the tuna with oil and press in the pepper mix, season with salt and salt and griddle for 2 minutes each side.
2. Finally cut the lemon into wedges and griddle along side your tuna. Serve the tuna on your bed of courgette ribbons with the lemon wedges on the side or on the top.

Serves 4

Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Curry Paste

Ingredients
50g Coriander seeds
4 Tablespoons Cumin Seeds
2 Tablespoons Fennel Seeds
2 Tablespoons Fenugreek seeds
4 Dried red Chillies
5 Curry Leaves
1 Tablespoon Chilli Powder
1 Tablespoon Ground Turmeric
150ml White Wine Vinegar
250ml Vegetable Oil

Equipment
1 Wok
1 Mixing Bowl
1 Spoon
2 Air Tight Jam Jars
Pestle and Mortar/Spice Mill

The Good Bit

1. Grind all the whole spices using the mill or mortar, then place in your mixing bowl along with the rest of the powdered spices and mix well, stir in the wine vinegar and add 5 tablespoons of water.
2. Heat the oil in the wok then pour in the spice mix and cook for about 10 minutes until all the water has been absorbed, when the oil rises to the top, it's done. allow to cool and then pour into your jars and keep in the fridge.

Makes 2 jars

Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4

Thai Crab Curry

Ingredients
2 Tablespoons Thai Red Curry Paste
6 Tablespoons Coconut Milk
12 Crab Claws
2 Tablespoons Sugar
65g Canned Bamboo Shoots (drained)
150ml Thai Fish Stock (vegetable or chicken will do just as well)
1 Lime Leaf (if you can get hold of one)
1 Teaspoon Salt
A Splash of Oil
1/2 a Red Chilli (de seeded and finely sliced) and Coriander Leaves (roughly chopped) to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the oil in your frying pan then add the paste (unless your jar/packet of paste says that no oil is required) then melt the paste for 30 seconds, next add the rest of the ingredients, bring to the boil and simmer for 10 minutes, if the curry becomes to thick just add more stock)
2. Pour out into a serving bowl and garnish with coriander leaves and slices of chilli
   

Serves 4

Pork in Coconut Milk

Ingredients
750g Pork
2 Onions (quartered)
4 Red chillies
25g Mixed nuts
1 Teaspoon Thai Fish Sauce (or 1/2 teaspoon shrimp paste)
250ml Water
200ml Coconut Milk
1 Tablespoon Sugar
1 Lemon (juiced)
A Splash of Oil
Fresh Coconut Slices to garnish
Fresh Coriander (chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Zester
1 Blender/Food Processor
1 Frying Pan
1 Spatula
1 Ladle

The Good Bit

1. Put the onion, nuts, chillies, fish sauce and 1 tablespoon of water into the blender and blend until you have a paste, once this is scoop into the frying pan with a splash of oil and heat for 4 minutes over a low heat, then add the pork and cook until evenly coloured and coated with the paste.
2. Pour in the water and add a pinch of salt, cover and cook for for 30 minutes. At this stage add in 200ml (1/2 a 400ml can) of coconut milk, leave the lid off now and simmer for a further 15 minutes, stirring occasionally.
3. Finally drop in the sugar and 1 tablespoon of lemon juice, give it a good stir then ladle into bowls, to be fancy you can garnish with strips of fresh coconut, a sprinkle of chopped coriander leaves and for a touch of red, a couple of thin strips of red chilli,
   

Serves 4

Thai Dipping Sauce

Ingredients
1 Spring Onion (finely sliced)
1 Clove Garlic (finely sliced)
2 Red Chillies (finely chopped, seeds in for a hot sauce out for a cooler sauce)
2 Fresh Coriander Leaves (finely chopped)
4 Tablespoons Caster Sugar
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Salt

Equipment
1 SHARP Knife
1 Chopping Board
1 Bowl
1 Spoon

The Good Bit

1. Dissolve the sugar in the vinegar first then add the rest of the ingredients.
2. Serve in little bowls like you see in Chinese restaurants. Can be drizzled over fish or grilled meat.
   

Makes 150ml

Sweet Chilli Sauce

Ingredients
300ml Water
1 Lime (zested and juiced)
150g Caster Sugar
100g Red Chillies (finely chopped)
6 Fresh Mint Leaves (finely chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Zester

The Good Bit

1. Heat the sugar and water in the pan until the sugar has dissolved then add the lime zest and juice and boil gently for about 3 minutes.
2. Add the chillies then remove from the heat and allow to fully cool then stir in the mint leaves.

Makes 175ml

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