é LVERBACK () EASY COOKING 8 x GREAT EATINGFirst published in Great Britain in 2003 by Hamlyn, a division of Octopus Publishing Group Ltd 2-4 Heron Quays, London E14 4)P Copyright © Octopus Publishing Group Ltd 2003 All rights reserved. No part of this work may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without the prior written permission of the publisher. ISBN 1- 930603-63-0 This edition published by Silverback Books, Inc., San Francisco Printed and bound in Malaysia Notes Standard level spoon measures are used in all recipes | tablespoon = one |5 ml spoon | teaspoon = one 5 ml spoon Both metric and imperial measurements are given for the recipes. Use one set of measures only, not a mixture of both. Ovens should be preheated to the specified tempera- ture. If using a fan-assisted oven, follow the manufactur- er's instructions for adjusting the time and temperature. Grills should also be preheated. Free-range medium eggs should be used unless other- wise specified. Use whole milk unless otherwise suggested. Fresh herbs should be used unless otherwise stated. If unobtainable, use dried herbs as an alternative but halve the quantities stated. A few recipes include nuts and nut derivatives. Anyone with a known nut allergy must avoid these. Children under the age of 3 with a family history of nut allergy, asthma, eczema or any other type of allergy are also advised to avoid eating dishes that contain nuts.V % Salt-crusted Prawns WITH CHILE JAM A salt crust coats the prawn shells, leaving the flesh succulent and sweet. Peel the salt crust and the shells will come away too. Serves: 4 Prep: 10 mins, plus cooling Cooking: 20 mins What you need large raw tiger prawns in their shells |2 large, deveined olive oil | tablespoon, plus extra to oil wok salt 4 tablespoons lemon wedges to serve Chile jam: tomatoes 4 ripe small onion | red chili peppers 2 dark soy sauce 2 tablespoons honey 2 tablespoons salt and pepper This One iam YZ- er Salt-crusted Prawns WITH CHILE JAM How to do it Make the chile jam. Roughly chop the tomatoes, onion and chili peppers. Mix until smooth in a food processor with the soy sauce, honey, salt and pepper. Bring the jam to a boil in a pan and simmer rapidly for 15 minutes, or until thickened. Plunge the pan into iced water and leave to cool. Toss the prawns in the oil and then coat thoroughly with salt. Cook in a hot oiled wok for 2-3 minutes on each side. Serve with the chile jam and lemon wedges.4 Sticky Ginger Prawns | F png . /jy _—— iil i i Nf? teesseececnccenenen. 0 These prawns make an impressive dish. Serve them with Chinese rice noodles or egg noodles. ; Serves: 4 Prep: 10 mins Cooking: about 15 mins What you need vegetable oil for frying, plus | teaspoon large raw tiger prawns 800 g (| |b |0 02), peeled and deveined fresh root ginger 4 cm (| inches), finely chopped garlic cloves 2, crushed shallots 2, finely chopped brown sugar 4 tablespoons white wine vinegar | tablespoon water 2 tablespoons soy sauce 2 tablespoons To serve: shredded scallions orange zest ® ;r N Sticky Ginger Prawns a How to do it Heat a wok, add the oil and cook the prawns until pink. Heat | teaspoon oil in a pan and cook the ginger, garlic and shallots until soft. Add the sugar, vine- gar, water and soy sauce and simmer gently for 3-5 minutes, stirring, until the liquid evaporates leaving a rich coating sauce. Serve the prawns on a bed of noodles with the sauce drizzled over. Top with shredded scallions and orange zest.Piadini WITH CHILE PRAWNS & PESTO Piadini are Italian flat breads, similar to Mexican tortillas, and served as a base for toppings in a similar way to bruschetta. Serves: 4 Prep: 20 mins, plus resting Cooking: 15 mins What you need all-purpose flour |25 ¢ (/ cup) salt 4 teaspoon olive oil | tablespoon tepid water 65 m| (/ cup) pesto to serve Topping: olive oil 2 tablespoons large raw prawns | 6, peeled and deveined garlic clove |, sliced dried chili flakes 4 teaspoon lemon juice squeeze salt and pepper e :Piadini WITH CHILE PRAWNS & PESTO How to do it Sift the flour and salt into a bowl, make a well and work in the oil and water to form a soft dough. Knead until smooth, wrap in plastic wrap and leave to rest for 30 minutes. Divide the dough into four and roll out each piece into an 18 cm (7 inch) round. Heat a griddle until really hot. Fry the piadini, one at a time, for | minute, until bubbling up and golden underneath, flip over and cook on the other side for 30 seconds, Keep warm in a low oven. Make the topping. Heat the olive oil in a hot wok and stir-fry the prawns for 3-4 minutes. Add the garlic and chili flakes, and cook for |—2 minutes until the prawns are done. Add the lemon juice, salt and pepper and divide the prawns among the piadini, topping each one with pesto.Scallops WITH GINGER & ASPARAGUS Serves: 4 Prep: 10 mins, plus marinating Cooking: 10 mins What you need scallions 2, thinly sliced lime |, zest ginger juice | tablespoon fresh scallops | 2, halved extra virgin olive oil 3 tablespoons, plus extra for drizzling thin asparagus spears 250 g (// |b) lime ¥%, juice mixed salad greens parsley sprigs salt and pepperr Scallops WITH GINGER & ASPARAGUS How to do it Mix the scallions, lime zest and ginger juice with | tablespoon oil, salt and pepper. Pour over the scallops and marinate for 15 minutes. Steam the asparagus for 5-8 minutes, or until tender. Toss with the lime juice, | tablespoon oil, salt and pepper. Heat the remaining oil in a nonstick wok and sauté the scallops for | minute on each side* or until golden and just cooked through. Add the marinade juices. Arrange the asparagus spears, salad greens and parsley on plates and top with the scallops and pan juices. * Cooking scallops It is important not to overcook scallops; | minute on each side is all they need — any longer than that and the tender meat turns rubbery.y q Seafood Stir-fry | WITH WATER CHESTNUTS Water chestnuts add a crisp crunch to stir- fries. Their delicate nutty flavor is perfect with seafood and vegetables. Serves: 4 Prep: 15 mins Cooking: 12 mins What you need water chestnuts 250 g (8 02), peeled and sliced superfine granulated sugar | tablespoon black pepper “4 teaspoon vegetable oil 2 tablespoons onion |, sliced fresh mussels 250 g (% |b) raw tiger prawns | 25 ¢ (/ |b), peeled scallions 4, diagonally sliced crushed chili flakes 4 teaspoon sugar snap peas | 25 ¢ (% Ib), diagonally halved bean sprouts | 25 ¢ (/ |b) soy sauce 3 tablespoons miso 2 tablespoons dry sherry 2 tablespoons parsley sprigs to garnishSeafood Stir-fry WITH WATER CHESTNUTS 4 How to do it Sprinkle the water chestnuts with the sugar and pepper. Set aside. Heat the oil in a hot wok. Sti-fry the onion and mussels for | minute then cover the wok and cook for 3—4 minutes until the mussels have opened. Discard any closed ones. Add the water chestnuts, prawns, scallions, chili flakes, sugar snaps and bean sprouts and stir-fry for |—2 minutes or until the prawns are cooked through. Mix the soy sauce, miso and sherry and pour over. Stir-fry for |—2 minutes until hot. Garnish with parsley.Mixed Deep-fried SEAFOOD This Italian dish is quick to make and best eaten with the fingers! Serves: 4-6 Prep: 20 mins Cooking: about 20 mins What you need oil for deep-frying squid |75 g (% |b), cleaned and cut into rings sole fillets |75 g (% |b), skinned and sliced raw medium prawns | 75 ¢ (/ |b), peeled smelt |75 g (% |b) cooked fresh mussels |75 g (/ Ib), shelled salt lemon halves to serve Batter: cold water 450 mi (|% cup) all-purpose flour |50 g (% cup) salt pinchr N Mixed Deep-fried SEAFOOD 7 How to do it Make the batter Pour the water into a shallow bowl. Sift the flour over the water with the salt. Whisk until smooth. Set aside. Heat the oil in a wok to 180°C (350°F). Coat the squid in the batter and fry for 2-3 minutes until golden. Remove with a slotted spoon and drain on paper towels. Keep the squid warm. Drop the sole strips into the batter then into the hot oil. Fry for 2-3 minutes then drain. Drop the prawns into the batter, fry for 3-5 minutes then drain. Drop the smelt into the batter, fry for 3—4 minutes then drain. Drop the mussels into the batter, fry for | minute and drain. Toss the cooked seafood and sprinkle with salt. Pile on to a warmed platter and serve with the lemon halves.Shellfish Curry Serves: 4 Prep: 15 mins Cooking: 25 mins What you need mild curry paste 2 tablespoons soft brown sugar | teaspoon tomatoes 5 ripe, chopped vegetable oil | tablespoon garlic cloves 4 large, crushed shallots 4, finely chopped red chili peppers 2 small, finely chopped coconut milk 600 mI (24 cups) Thai fish sauce | tablespoon kaffir lime leaves 6 large raw prawns 375 ¢ (% lb), peeled and deveined fresh mussels | kg (2 |b) scrubbed and debearded cilantro to garnishr Shellfish Curry How to do it Pound the curry paste, sugar and tomatoes into a smooth a paste. Heat the oil in a large wok and stir-fry the garlic, shallots and chili peppers for 2—3 minutes. Add the spice paste and stir-fry for 3 minutes, then add the coconut milk, fish sauce and lime leaves. Mix well and simmer for 5 minutes. Add the prawns, stirring, then the mussels. Cover and simmer for a few minutes, until all the mus- sels are open. Garnish with cilantro. *Mussels Always buy mussels from a reputable fish market or gro- cer and check them over carefully. Throw out any that stay open when you clean them and any that remain closed when they are cooked.Jumping Squid WITH SWEET & SOUR EGGPLANT In this Italian recipe the squid tend to jump around when they are cooked in a really hot pan. Serves: 4 Prep: 20 mins, plus marinating Cooking: 15 mins What you need red chili peppers 2 small, deseeded and chopped garlic cloves 2 sugar | tablespoon lemon |, zest and juice olive oil 4 tablespoons baby squid 750 ¢ (4 Ib), cleaned and sliced vegetable oil, for deep-frying eggplants 2, thinly sliced salt and pepper lemon wedges to server Jumping Squid WITH SWEET & SOUR EGGPLANT How to do it Mix the chili peppers, garlic, sugar, lemon zest, lemon juice and olive oil in a food processor until smooth. Transfer to a bowl, Stir the squid into this mixture, cover and marinate for 2 hours. Heat the oil in a wok and deep-fry the eggplant slices until brown and crisp. Drain on paper towels, then set aside. Remove the squid from the marinade, reserving the marinade. Heat the wok until smoking. Brush with oil and sauté the squid over a high heat for |—2 minutes, tossing until caramelized. Spoon the squid over the eggplant. Gently heat the marinade in the wok, then pour it over the squid. Serve with lemon wedges.Pan-fried Squid WITH CHILI PEPPERS Chop the squid tentacles and use them as a garnish — their faint purple color is subtly complemented by the red chili peppers. Serves: 4 Prep: 15 mins, plus marinating Cooking: 6 mins What you need small squid | kg (2 |b), cleaned olive oil 2 tablespoons garlic cloves 3, crushed and chopped red chili peppers |, finely chopped lemon | juice vegetable oil 2 tablespoons flat leaf parsley handful, chopped salt and pepperr Pan-fried Squid WITH CHILI PEPPERS How to do it Slit the squid down one side and flatten. Score the skins with a fine criss-cross pattern. Mix the olive oil, garlic, chili pepper and lemon juice in a bowl and stir in the squid. Cover and marinate for 15 minutes. Remove the squid from the marinade, reserving the marinade. Heat a hot wok with 2 tablespoons of vegetable oil until just smoking. Add the squid, salt and pep- per, stir well, and cook over high heat, in batches, for 2-3 minutes per batch. The squid will curl up, but hold them flat for a few seconds to get a tasty, browned outside. Add the strained marinade and the parsley, mix well and serve.V % Peanut & Squid Salad Serves: 4 Prep: 25 mins, plus soaking and mari- nating Cooking: 10 mins What you need thin rice noodles | 75 ¢g (6 oz) baby squid 500 g (! Ib), skinned and cleaned red chili peppers 3, deseeded and finely chopped garlic cloves 3, crushed cilantro 2 tablespoons, chopped peanut oil 2 tablespoons green beans | 25 ¢ (% |b), shredded Thai fish sauce 3 tablespoons superfine granulated sugar | teaspoon lemon juice 3 tablespoons water 3 tablespoons peanuts | 75 ¢ (% cup), toasted cilantro handful lime wedges to server Peanut & Squid Salad How to do it Soak the noodles in boiling water for 5-8 min- utes or until soft. Drain and rinse them in cold water. Cut the squid in half lengthways and score on the undersides with a diagonal criss-cross pat- tern. Mix the chili peppers, garlic and cilantro. Toss through the squid pieces, then leave for 20 minutes. Heat the oil in a wok and quickly stir-fry the squid for 2-3 minutes, or until the pieces begin to curl and the flesh turns white. Set aside. Stirfry the beans for 2 minutes. Mix the fish sauce, sugar, lemon juice and water, add to the wok and cook for | minute. Remove the wok from the heat, add the drained noodles and toss well. Add the toasted peanuts, squid and cilantro and toss again. Serve with lime wedges. *For a change You could use almonds or hazelnuts for this warm salad instead of the toasted peanuts, if you prefer. 22 @Crab Pancake Rolls ASIAN-STYLE These pancake rolls will serve equally well as a starter or as a nibble with drinks. Serves: 4 Prep: 20 mins, plus making the pan- cakes Cooking: 20 mins ‘What you need ready-made pancakes 8 small, thawed if frozen peanut oil | tablespoon, plus extra for frying scallions | bunch, sliced napa cabbage 200 g (% cup), finely shredded fresh root ginger 2.5 cm (| inch), grated crabmeat 300 g (% |b) cornstarch | teaspoon dry sherry 4 tablespoons Thai fish sauce | tablespoon egg |, beaten salt and pepper sweet chile dipping sauce to server Crab Pancake Rolls ASIAN-STYLE ‘os Heat the oil in a hot wok and fry the scallions and cabbage for 3 minutes. Transfer to a bowl and stir in the ginger and crabmeat. Mix the cornstarch with the sherry and fish sauce, season and’add to the bowl. Generously brush the edges of a pancake with beaten egg then pile a tablespoon of filling in the centre. Fold over the sides then roll up the pancake. Fill the remaining pancakes. Heat 5 cm (2 inches) of oil in the wok until siz- zling. Fry the pancakes, in batches, for about | minute until golden brown. Drain on paper towels and serve with chile dipping sauce. *Ready-made pancakes Ideally these pancakes should be no more than 6 inches in diameter — the size you should find in Asian supermarkets.V ‘ Asian Monkfish Although monkfish, also sometimes called anglerfish, is native to the Mediterranean it goes very well with Asian spices. Serves: 4 Prep: 20 mins Cooking: 15 mins What you need peanut oil 50 ml (4 cup) monkfish fillets 800 g (| Ib 10 oz), trimmed fresh root ginger 5 cm (2 inches), finely chopped garlic cloves 2, chopped kaffir lime leaves 2, cut into thin strips lemon grass stalk |, finely sliced red chili peppers 2, chopped lime juice 4 tablespoons soy sauce 2 tablespoons bok choy 200 g (% cup), cut into wedgesr Asian Monkfish How to do it Heat the oil in a hot wok and cook the monkfish fillets for 10 minutes, or until done. Meanwhile, mix the ginger, garlic, lime leaves, lemon grass and red chili peppers with the lime juice and soy sauce. Put the bok choy in a steamer over boiling water and steam for 3 minutes. Slice the monkfish into rounds. Toss with the bok choy and dressing and serve.0 4 Salt Cod Fritters WITH SCARLET HUMMUS Serves: 4 Prep: 30 mins, plus soaking Cooking: 15 mins What you need salt cod 750 g (| 4 |b) milk for soaking vegetable oil for deep-frying egg |, separated olive oil | tablespoon light beer |00 mi (4 cup) all-purpose flour 65 g (4 cup), plus extra for dusting lemon wedges parsley sprigs Scarlet hummus: day-old crustless bread 25 g (2 tablespoons) cooked beets 200 g (7 02z), chopped tahini | tablespoon garlic clove |, crushed ground cumin / teaspoon extra virgin olive oil 50—75 mi (4 cup) lemon juice |—2 tablespoons salt and pepper * 27Salt Cod Fritters WITH SCARLET HUMMUS How to do it Skin and fillet the cod and pull out any small bones. Cut the cod into fingers and soak in milk for 2 hours. Dry thoroughly. Make the hummus. Pulse the bread into crumbs in a food processor, then add the beet, tahini, gar- lic and cumin and mix until fairly smooth. Gradually blend in enough olive oil to make a thick sauce, then add the lemon juice, salt and pepper. Make the batter. Beat the egg yolk, oil, beer, flour, salt and pepper until smooth. Set aside for 30 minutes, then whisk the egg white and fold in. Heat 5 cm (2 inches) vegetable oil in a wok to 180°C (350°F). Dust the cod fingers with flour, dip them into the batter and fry, in batches, for 2-3 minutes, until crisp and golden. Serve hot with the hummus, lemon wedges and parsley sprigs. *Defrosting salt cod Salt cod is as hard as a board and must be soaked in sev- eral changes of cold water over at least 48 hours before cooking. Read the package instructions carefully before starting to cook. 28 @Monkfish IN SALSA D’AGRUMI Agrumi is an Italian collective term for all citrus fruits, which go very well with fish. | Serves: 4 Prep: 20 mins Cooking: 15 mins | What you need monkfish 750 g (| 4 |b), cut into large chunks seasoned flour for coating olive oil 2 tablespoons lemon |, zest and juice orange |, zest and juice dry white wine |50 mi (4 cup) chopped parsley 2 tablespoons salt and pepper To serve: orange rind strips parsley sprigs | orange and lemon wedgesMonkfish IN SALSA D'AGRUMI P , How to do it Toss the monkfish pieces in seasoned flour, shak- ing off the excess. Heat the oil in a nonstick wok and fry the fish until golden. Set aside. Add the lemon and orange zest and juices to the wok with the wine and boil rapidly to evaporate the alcohol. Lower the heat, return the fish to the wok and simmer gently for 3~4 minutes or until it is cooked. Stir in the parsley, salt and pepper. Reduce the sauce a little more then pour it over the fish. Serve with parsley sprigs and orange and lemon wedges. 30Crispy Red Snapper Renowned for its succulent, white flesh, the Red Snapper is found in subtropical Atlantic waters. Serves: 4 Prep: 15 mins Cooking: 40 mins What you need garlic cloves 5, finely chopped vegetable oil for frying tomatoes 3 large, skinned, deseeded and chopped red chili peppers 3 small, finely sliced light brown sugar 60 g ( cup) Vietnamese fish sauce (also called nam pla) 4 tablespoons water |00 ml (4 cup) red snapper 2, each 500-750 g (|—1% Ib), cleaned and scaled To garnish: cilantro shredded scallions ' 31r Crispy Red Snapper A. How to do it Stir-fry the garlic in 2 tablespoons fairly hot oil for 30 seconds. Add the tomatoes and chili peppers and stir for | minute. Add the sugar, fish sauce and water and simmer, stirring occasionally, until the sauce has thickened. Add a little more water if tt becomes too thick. Heat 4 inch vegetable oil in a hot wok. Add the fish and cook over a moderate heat for about |5 minutes, without moving them, until brown and crispy underneath. Turn the fish over and cook for 8-10 minutes. Drain on paper towels. Place the fish on a warm dish. Reheat the sauce and pour it over. Garnish with cilantro and scallions.Hanoi Fried Halibut This Vietnamese dish is usually served in individual bowls over rice noodles. Serves; 4 Prep: 10 mins, plus marinating Cooking: 5-10 mins What you need halibut 750 g (1% Ib), cut into | inch chunks Vietnamese fish sauce (also called nam pla) 3 tablespoons salt | teaspoon pepper | teaspoon vegetable oil for frying fresh root ginger 7 cm (3 inches), finely chopped turmeric | teaspoon dill handful, chopped To serve: scallions peanuts chopped cilantro basil sprigs ¢ "Hanoi Fried Halibut a How to do it Marinate the halibut, covered, in the fish sauce, salt and pepper in the refrigerator for 2 hours. Heat about 5 mm (4 inch) oil in a hot wok. Stir in the ginger and turmeric, then stir in the halibut. Mix well and cook over a moderate heat for 5 minutes, or until the fish is done, stirring occasionally. Stir in the dill. Garnish the halibut with the scallions, peanuts, cilantro and basil sprigs. 34 @Y 3 Deep-fried Sage Leaves This Italian appetizer is delicious served with cocktails. Serves: 6-8 Prep: 10 mins Cooking: 30 seconds What you need salted capers | teaspoon, rinsed anchovy paste | tablespoon large sage leaves 24 oil for deep-frying Batter: egg | iced water |50 ml (4 cup) all-purpose flour | 25 g (4 cup) 35“ Deep-fried Sage Leaves How to do it Mash the capers with the anchovy paste and spread on to the darker green side of |2 of the sage leaves. Press a second leaf on top. Lightly whisk the egg and iced water. Whisk the flour into the mixture, leaving it a bit lumpy. Do not let the batter stand. Heat the oil in a hot wok until hot. Holding the sage leaves by the stem, dip them into the batter and shake off the excess. Drop them into the hot oil, a few at a time, and fry until crisp and barely golden. This will only take a few seconds. Drain on paper towels and serve.V % Black Bean Soup WITH SOBA NOODLES Japanese soba noodles, which are made of buckwheat and wheat flour, have a nutty flavor. Serves: 4 Prep: 5 mins Cooking: 10 mins What you need dried soba noodles 200 g (7 oz) peanut oil 2 tablespoons scallions | bunch, sliced garlic cloves 2, roughly chopped red chili pepper |, deseeded and sliced fresh root ginger 4 cm (| 4 inches), grated black bean sauce | 25 mi (% cup) vegetable stock 750 mi (24 cups) bok choy 200 g (% cup), shredded soy sauce 2 teaspoons superfine granulated sugar | teaspoon raw, unsalted shelled peanuts 50 g (“4 cup)Black Bean Soup WITH SOBA NOODLES ee? How to do it Cook the noodles in boiling water for about 5 minutes until just tender. Meanwhile, heat the oil in a hot wok and gently fry the scallions and garlic for | minute. Add the chili pepper, ginger, black bean sauce and stock and bring to the boil. Stir in the bok choy, soy sauce, sugar and peanuts, reduce the heat and simmer gently, uncovered, for 4 minutes. Drain the noodles and pile into bowls. Ladle the soup over and serve. 38 eV 4 Lemon Grass & Tofu NUGGETS A sweetish dipping sauce made with honey, soy sauce and orange juice spiked with red chili pepper goes well with this dish. Serves: 4 Prep: 10 mins Cooking: 10 mins What you need scallions | bunch fresh root ginger 5 cm (2 inches), chopped lemon grass stalks 2, roughly chopped cilantro small handful garlic cloves 3, roughly chopped superfine granulated sugar | tablespoon light soy sauce | tablespoon breadcrumbs /5 g (4 cup) tofu 300 g (10 02), drained egg | oil for shallow-frying salt and pepper dipping sauce to serveLemon Grass & Tofu NUGGETS How to do it Roughly chop the scallions and pulse in a food processor with the ginger, lemon grass, cilantro and garlic until chopped but still chunky. Add the sugar, soy sauce, breadcrumbs, tofu, egg, salt and pepper and pulse until just mixed. Pat tablespoons of the mixture into flat cakes with lightly floured hands. Heat the oil in a large hot nonstick wok and gen- tly fry the tofu cakes in 2 batches for |—2 minutes on each side until golden. Drain on paper towels and keep warm. Serve with a dipping sauce.V ™ Vegetable Noodles IN SPICED COCONUT MILK A single Thai chile gives this dish a really fiery kick. Substitute a mild chile if you are feeling cautious! Serves: 4 Prep: 15 mins Cooking: 12-15 mins What you need dried medium egg noodles | 25 g (4 02) peanut oil 2 tablespoons onion |, chopped red Thai chile |, deseeded and sliced garlic cloves 3, sliced fresh root ginger 5 cm (2 inches), grated ground coriander 2 teaspoons turmeric 4 teaspoon lemon grass stalk |, finely sliced coconut milk 400 ml (|4 fl oz) can vegetable stock 300 ml (| cup) cabbage | 25 ¢g (% cup), finely shredded green beans 275 ¢ (4 cup), sliced diagonally shiitake mushrooms [50 g (% cup), sliced unsalted, shelled peanuts 75 g (4 cup) salt and pepper 4lr Vegetable Noodles IN SPICED COCONUT MILK “er How to do it Cover the noodles with boiling water and leave to stand while preparing the vegetables. Heat the oil in a hot wok and gently fry the onion, chile, garlic, ginger, coriander, turmeric and lemon grass for 5 minutes. Drain the noodles and keep them warm. Bring the coconut milk and stock to a boil in the wok then reduce the heat and stir in the cabbage, beans, mushrooms and noodles. Cover and simmer for 5 minutes. Stir in the peanuts, salt and pepper. Serve in deep bowls.Mushroom & Snap Peas STIR-FRY This vegetarian Thai stir-fry is quick, light and highly nutritious. Serves: 4 Prep: 10 mins, plus soaking Cooking: 5 mins What you need dried shiitake mushrooms |0, soaked in warm water for 20 minutes, drained and sliced peanut oil | tablespoon garlic cloves 2 large, chopped baby corn |25 ¢ (4 cup), sliced obliquely canned bamboo shoots | 25 g (4 cup), drained sugar snap peas 50 g (” cup), topped and tailed sugar | teaspoon soy sauce 3 tablespoons water | tablespoon pepper‘X Mushroom & Snap Peas STIR-FRY How to do it Heat the oil in a hot wok and add the garlic. Give it a quick stir, then add all the rest of the ingredi- ents in turn, leaving the mushrooms until last. Stir- fry over a high heat for 2-3 minutes, then serve at once. *Shiitake mushrooms Shiitake mushrooms are expensive but worth it as the flavor is excellent and you only need use a few at a time.Curried Rice WITH PORCINI MUSHROOMS This is a satisfying fried rice dish with an aromatic curry flavor. Serves: 4 Prep: 10 mins, plus soaking Cooking: 5 mins What you need dried porcini mushrooms | 25 ¢g (4 02), soaked for |5—20 minutes, drained and sliced peanut oil 2 tablespoons onion |, chopped cold cooked rice 250 g (| cup) curry powder | teaspoon soy sauce % teaspoon tomatoes 2, finely chopped salt and pepperCurried Rice WITH PORCINI MUSHROOMS How to do it Heat the oil in a hot wok over a moderate heat, then add the onion, mushrooms, rice, curry pow- der, soy sauce, tomatoes, salt and pepper. Make sure the rice is well mixed in. Increase the heat to high and stir-fry for 3-4 min- utes then serve.cried Rice WITH BEANS & TOFU Serves: 4 Prep: 10 mins Cooking: 6 mins What you need peanut oil for deep-frying ready-fried tofu | 25 g (4 02) block, diced eggs 2 cold cooked rice 250 g (| cup) sugar 3 teaspoons soy sauce % tablespoons crushed dried chili peppers 2 teaspoons vegetarian fish sauce or salt | teaspoon green beans | 25 g ( cup), finely chopped crispy mint to serve (see page 48)” NX Fried Rice WITH BEANS & TOFU f How to do it Heat the oil in a wok and deep-fry the tofu over a moderate heat until golden on the cut sides. Remove and drain on paper towels. Pour the oil out of the wok, leaving about 2 tablespoonfuls. Heat this oil until hot, then crack the eggs into it, breaking the yolks and stirring them around. Add the rice, sugar, soy sauce, chili peppers and fish sauce and increase the heat to high. Stir-fry vigorously for | minute. Lower the heat and add the green beans and tofu. Increase the heat again and stir-fry vigorously for | minute. Turn on to a warm dish and serve with the crispy mint. *Crispy mint and crispy basil These Thai garnishes are spiked with red chile — in typical Thai style. Heat 2 tablespoons peanut oil in a hot wok until hot, then add 25 g (2 tablespoons) fresh mint or basil leaves with a finely sliced small fresh red chile and stir-fry for | minute. Drain on paper towels.Fragrant Rice WITH VEGETABLES & CASHEWS Serve this rice dish as part of an Asian meal, or as a delicious vegetarian dish in its own right. Serves: 4 Prep: 40 mins Cooking: 30 mins What you need instant long-grain rice 250 g (| cup) cinnamon stick | cardamom seeds of 4-6 pods cloves 3-4 vegetable oil 3 tablespoons green pepper |, finely chopped onion |, finely chopped garlic clove |, crushed button mushrooms | 25 g (4 02), thinly sliced frozen peas | 25 g (4 02) vegetable stock | 75 ml (% cup) carrots 2, grated cashew nuts |00 g (% cup) salt and pepper + isr N Fragrant Rice WITH VEGETABLES & CASHEWS How to do it Cook the rice in boiling salted water with the cin- namon stick, cardamom seeds and cloves until each grain is fluffy. Drain and set aside, removing the spices. Heat the oil in a hot wok. Stir-fry the green pep- per, onion and garlic for 2—3 minutes until softened. Add the mushrooms and peas and stir-fry for 34 minutes or until tender. Add the cooked rice and stock to the wok and toss to mix with the vegetables, then stir in the grated carrots and about three-quarters of the cashew nuts. Toss for | minute. Add salt and pepper and serve, sprinkle with the remaining cashew nuts. so ev q Chicken WITH PEANUT SAUCE This is a simple dish, which goes well with a stir-fry of noodles and thin strips of vegeta- bles tossed in sesame oil. Serves: 4 Prep: 5 mins Cooking: 14-18 mins What you need oil 2 tablespoons boneless chicken breasts 4 soy sauce | tablespoon peanut butter 2 tablespoons lemon juice 4 tablespoons water 4 tablespoons pepperr Chicken WITH PEANUT SAUCE How to do it Heat the oil in a hot wok. Cook the pieces of chicken for 6-8 minutes on each side or until the juices run clear when the meat is pierced with a knife. Meanwhile, mix the soy sauce, peanut butter, lemon juice, water and pepper in a small pan and heat gently. Add a little more water if necessary. Serve the chicken with the peanut sauce drizzled on top. Z *% Szechuan Fried Chicken Serves: 4 Prep: 10-15 mins, plus soaking Cooking: 10-12 mins What you need boneless, skinless chicken breasts 4, cut into strips salt | teaspoon cornstarch | tablespoon bamboo shoots 250 g (| cup), diced hoisin sauce 3 tablespoons miso 4 tablespoons light soy sauce | teaspoon white wine vinegar 2 teaspoons oil 4 tablespoons garlic cloves 6, sliced Szechuan or mixed peppercorns A teaspoon, crushed dry sherry 2 tablespoons To garnish: sesame seeds cilantro sprigs lime halvesr ‘ Szechuan Fried Chicken How to do it Put the chicken into a bowl, add the salt and pour over cold water to cover. Leave to soak for 20 minutes. Drain the chicken, pat dry with paper towels and toss in the cornstarch until coated. Mix the bamboo shoots with the hoisin, yellow bean and soy sauces and vinegar. Heat the oil in a hot wok and stir-fry the chicken, garlic and pepper for 2—3 minutes. Add the bam- boo shoot mixture, stir well and cook for | minute. Stir in the sherry and simmer until the sauce thickens. Transfer to a warm platter, garnish with sesame seeds, cilantro sprigs and lime and serve. * .Duck WITH GREEN MANGO SALAD al The richness of the duck is beautifully bal- anced by the refreshing taste of the mango salad. Serves: 4 Prep: 10 mins Cooking: 20 mins What you need duck breasts 4, each 200 g (4 Ib) Salad: green mangoes 2, peeled garlic clove |, very finely chopped fresh root ginger 3 cm (14 inches), finely chopped green chili pepper |, finely chopped bean sprouts 50 g (4 cup) bok choy 2 heads, sliced scallions | bunch, diagonally sliced lime juice 4 tablespoons rice vinegar | tablespoon vegetable oil 2 tablespoons * -Duck WITH GREEN MANGO SALAD % How to do it Pierce the duck skin with a fork — the more you do it, the better the breast will be as it lets the fat run out and makes the skin crispy. Put the duck in a hot wok, skin side down, and cook for 10 minutes. If necessary, pour off some of the cooking fat then turn the duck over and cook for 5 minutes on the other side. Turn the duck skin side down for the final crisping. Cool slightly, then slice thinly. While the duck is cooking, grate the mangoes into a bowl and add the garlic, ginger, chili pepper and bean sprouts. Add the bok choy and scallions and mix well. Stir in the lime juice, rice vinegar and vegetable oil. To serve, arrange the mango salad on plates and top with the duck. *Bok choy This is one of the best Chinese cabbages, with its broad juicy stems and mildly mustardy green leaves, which are similar in appearance to chard. It can be eaten raw in sal- ads or stir-fried, 56 @v q Duck with Pineapple Serves: 4 Prep: 20 mins, plus marinating and soaking Cooking: 45-50 mins What you need duck breast fillets 2, skinned peanut oil, for frying onions 2, chopped dried shiitake mushrooms 8, soaked for 15-20 minutes and thinly sliced green chili peppers 2 small, finely sliced chicken stock 600 mi (2 cups) fresh pineapple 250 g (| cup), cut into chunks long mild red chili pepper |, diagonally sliced salt and pepper Marinade: garlic cloves 3 large, finely chopped shallots 4, finely chopped Vietnamese fish sauce (also called nam pla) 2 tablespoons To garnish: cilantro sprigs crushed roasted peanuts 6 ar N Duck with Pineapple How to do it Make the marinade. Mix the garlic, shallots and fish sauce in a bowl and add the duck fillets. Rub the duck with the mixture, cover and leave for 3 hours. Heat a little peanut oil in a hot wok and fry the duck and its marinade until the shallots have softened. Add the onions, mushrooms and green chili peppers and stir-fry for 2 minutes. Add the stock, pineapple and red chili pepper. Bring to a boil, season, then reduce the heat and simmer, covered, for 40 minutes. Serve the duck on warm plates garnished with cilantro sprigs and crushed roasted peanuts. *Dinner party dish This Vietnamese recipe is a good choice for entertaining. All the work can be done in advance leaving the duck to simmer gently while you talk to your guests and enjoy your appetizer. sa eTea-smoked Duck WITH ROASTED SQUASH SALAD Serves: 2 Prep: 10 mins Cooking: 20 mins What you need squash or pumpkin 250 g (| cup), peeled and cubed olive oil 4 teaspoons duck breasts 2, each about 200 g (¥% Ib) Thai seven-spice seasoning | teaspoon star anise 2 frisée 50 g (2 oz) snipped chives | tablespoon salt and pepper Smoke mix: jasmine tea leaves 8 tablespoons soft brown sugar 8 tablespoons long-grain rice 8 tablespoons Dressing: fresh root ginger 2.5 cm (| inch), grated rice vinegar | tablespoon dried chile flakes pinch sunflower oil 4 tablespoons @ 5r Tea-smoked Duck WITH ROASTED SQUASH SALAD How to do it Toss the squash with 3 teaspoons of the oil in a roasting dish and season. Roast in a preheated oven, 425°F, for 20 minutes or until golden. Meanwhile, brush the duck breasts with the remaining oil and rub with | teaspoon salt and the seven-spice seasoning. Line a wok with |—2 sheets of foil, making sure the foil is touching the base of the wok. Add the smoke mix and star anise and stir then arrange the duck breasts on a trivet on top. Cover with a tight-fitting lid, and smoke over medium heat for 12 minutes. Remove the wok from the heat and set aside, covered, for 5 minutes. Mix all the ingredients for the dressing. Put the frisée and chives in a bowl, add the squash and dressing, and toss. Cut the duck breasts in half and serve with the salad. : «v ‘ Thai Pork Curry “44 Pork is the most popular meat in Thailand — here combined with the mellow flavor of coconut milk and spicy red curry paste. Serves: 4 Prep: 20 mins Cooking: 30 mins What you need peanut oil 2 tablespoons shallots 2, finely sliced green chili pepper |, deseeded and sliced Thai red curry paste 3—4 tablespoons pork fillet 500 g (/ Ib), sliced Thai fish sauce | tablespoon soft brown sugar % teaspoon coconut milk |50 ml (4 cup) canned bamboo shoots 75 g (3 02), drained, plus extra to serve chopped cilantro 2 tablespoons To garnish: red chili pepper |, deseeded and sliced cilantro sprigs e ‘r Thai Pork Curry - How to do it Heat the oil in a hot wok and gently fry the shal- lots and chili pepper for 3 minutes. Stir in the curry paste and fry for | minute. Stir in the pork, coating the pieces evenly, then the fish sauce and sugar. Cook, stirring, for 3 minutes. Add the coconut milk and bring the curry to the boil then simmer gently for 20 minutes, stirring occasionally, until the pork is tender. Stir in the bamboo shoots and cilantro. Cook for 2 minutes to heat through. Garnish the curry with red chili pepper slices and cilantro sprigs, and serve with more bamboo shoots. 6 eHot Thai Beef Salad Thai food is usually hot and chili peppers are a favorite ingredient. If you don’t like your food too hot, discard the seeds. Serves: 4 Prep: 15 mins Cooking: 5-10 mins What you need vegetable oil 2 tablespoons rump or fillet steak 500 ¢ (| |b), cut across the grain into thin strips garlic cloves 3, finely chopped green chili peppers 2, finely sliced into rings lemons 2, juiced Thai fish sauce | tablespoon superfine granulated sugar 2 teaspoons papayas 2 ripe, peeled and finely sliced cucumber ¥ large, cut into matchsticks bean sprouts /5 g (% cup) iceberg lettuce |, shredded 43r X Hot Thai Beef Salad How to do it Heat the oil in a hot wok then add the steak, gar- lic and chili peppers. Increase the heat to high and stir-fry for 3-4 minutes or until the steak is browned. Add the lemon juice, fish sauce and sugar and stir-fry until sizzling. Remove the wok from the heat. Lift out the steak and toss with the papaya, cucumber, bean sprouts and lettuce. Drizzle the liquid from the wok over the salad and serve.Beef & Potato Curry MALAYSIAN STYLE Coconut milk forms the basis of many Malaysian curries. Serves: 4 Prep: 25 mins Cooking: 55 mins What you need peanut oil 2 tablespoons shallots 5, chopped garlic cloves 2, crushed fresh root ginger 5 cm (2 inches), grated hot curry powder 2 tablespoons ground cinnamon | teaspoon ground cumin | teaspoon ground coriander | teaspoon curry leaves 4 star anise | cloves 4 sirloin steak 375 ¢g (% |b), cut into % inch strips potatoes 300 g (4 cups), cut into chunks salt 4 teaspoon coconut milk 300 ml (| cup) lime |, juice, zest to garnish soft brown sugar | teaspoon eo,r Beef & Potato Curry MALAYSIAN STYLE How to do it Heat the oil in a hot wok and gently fry the shallots, garlic and ginger, stirring frequently, for 5 minutes. Add the curry powder, ground cinnamon, cumin, coriander, curry leaves, star anise and cloves and fry for | minute. Add the beef and stir to coat in the spices. Add the potatoes, salt and coconut milk. Stir well, bring to the boil, then lower the heat. Cover and simmer gently, stirring occasionally, for 40 minutes. Stir in the lime juice and sugar and cook, uncovered, for 2 minutes. Serve, garnishing with lime zest. “22a &Tangerine Beef Serves: 2-3 Prep: about |5 mins, plus freezing and marinating Cooking: 15-20 mins What you need rump steak | piece, about 375 g (% Ib) peanut oil 3 tablespoons shallots 4, cut lengthways into chunks beef stock 200 ml (% cup) soy sauce 2 tablespoons dry sherry 2 tablespoons tangerines 3, segmented (save the juice) green chili pepper |, deseeded and finely chopped sugar |—2 teaspoons salt and pepper cilantro 4 bunch, chopped, to serve Marinade: grated zest of | orange soy sauce 2 tablespoons rice wine vinegar | tablespoon cornstarch | tablespoon sugar | teaspoon 67r ‘N Tangerine Beef How to do it Wrap the beef in plastic wrap and freeze for |—2 hours until firm. Slice the beef into thin strips against the grain. Place in a non-metallic dish. Whisk all the mari- nade ingredients and pour over the beef. Set aside for 30 minutes, until the beef is com- pletely thawed. Heat | tablespoon of the oil in a hot wok. Stir-fry half the beef over a high heat for 3 minutes. Remove with a slotted spoon. Add | more tablespoon oil, stir-fry remaining beef and remove. Heat the remaining oil then add the shallots, stock, soy sauce, sherry, tangerine juice, chili pepper, sugar, salt and pepper. Bring to a boil, stirring, then stir-fry for 5 minutes, until reduced. Return the beef to the wok and toss vigorously for |—2 minutes. Add two-thirds of the tangerine segments and toss to mix. Serve with the remain- ing tangerine segments and the cilantro. ea ©| Beef with Bamboo Shoots Bamboo shoots add a crisp texture to this Vietnamese beef dish. Serves: 4 Prep: 10 mins Cooking: 10 mins What you need peanut oil 4 tablespoons garlic cloves 2 large, finely chopped red chili pepper | small, finely sliced lean rump steak 500 g (| |b), thinly sliced canned bamboo shoots 225 ¢ (7% 02), drained and sliced scallions 4, finely sliced Vietnamese fish sauce (also called nam pla) 2 tablespoons water 2 tablespoons To serve: sesame seeds 3 tablespoons, toasted basil leaves 69q Beef with Bamboo Shoots How to do it Heat half the oil in a hot wok and fry the garlic and chili pepper for about 30 seconds. Cook the steak for | minute, stirring, then remove. Heat the remaining oil and stir-fry the bamboo shoots and scallions for |—2 minutes. Add the fish sauce and water and bring to a boil. Add the steak and its juices. Stir well to warm the steak through. Transfer to a warm dish and sprin- kle with sesame seeds and basil leaves. wn sSteamed Wontons Serves: 4 Prep: 15 mins Cooking: 30 mins What you need ready-made wonton wrappers | 6 oil dipping sauces to serve Filling: raw prawns 6, shelled and deveined minced pork | 25 g (% |b) onion 40 g (3 tablespoons), chopped garlic cloves 2 water chestnuts 5 light brown sugar | teaspoon light soy sauce | tablespoon egg |r Steamed Wontons How to do it To make the filling, mix all the ingredients in a food processor. Put | heaped teaspoonful of filling into the centre of a wrapper, resting over your thumb and index finger. As you push the filled wrapper down through the circle your fingers form, tighten the top, shaping it but leaving it open. Put the filled wontons on a plate and put it into a steamer. Drizzle a little oil on top of the wontons, cover and steam for 30 minutes. Serve the wontons hot or warm, with dipping sauces. *Ready-made wonton wrappers These are made from flour and eggs and are deep yellow or brown in color and can be brought, fresh or frozen, from Asian markets. If a recipe uses differently shaped wrappers from the ones you have, cut them to shape with scissors. o ©Egg-fried Noodles Serves: 4 Prep: 10 mins Cooking: 20 mins What you need peanut oil 4 tablespoons garlic clove |, crushed shallot |, thinly sliced fresh egg noodles |25 ¢ (4 oz) lime |, zest soy sauce 2 teaspoons lime juice 2 tablespoons chicken breast | 25 g (4 Ib), sliced crabmeat | 25 g (% |b) shelled raw prawns | 25 g (4 lb), deveined yellow soybean paste | tablespoon Thai fish sauce | tablespoon soft brown sugar 2 tablespoons eggs 2 red chili peppers 2, deseeded and chopped pepper To garnish: cilantro lime zest f 7r Egg-fried Noodles How to do it Heat half the oil in a hot wok and quickly stir-fry the garlic and the shallot until tender. Plunge the egg noodles into boiling water for a few seconds. Drain, then add to the wok and stir-fry with the lime zest, soy sauce and lime juice for 34 minutes. Drain and keep warm. Add the remaining oil to the wok and stir-fry the chicken, crabmeat and prawns over a high heat until done. Season with pepper and stir in the soybean paste, fish sauce and sugar. Break the eggs into the wok and stir gently until set. Add the chili peppers. Mix in the noodles and heat through gently. Serve garnished with cilantro and lime zest. *As you like it This recipe is very adaptable. You can use pork fillet in place of the chicken breast and prepared squid instead of crabmeat. is eVv ‘N Index Asian Monkfish 25 Beef & Potato Curry Malaysian Style 65 Beef with Bamboo Shoots 69 Black Bean Soup with Soba Noodles 37 Chicken with Peanut Sauce SI Crab Pancake Rolls Asian-style 23 Crispy Red Snapper 31 Curried Rice with Porcini Mushrooms 45 Deep-fried Sage Leaves 35 Duck with Green Mango Salad 55 Duck with Pineapple 57 Egg-fried Noodles 73 Fragrant Rice with Vegetables & Cashews 49 Fried Rice with Beans & Tofu 47 Hanoi Fried Halibut 33 Hot Thai Beef Salad 63 Jumping Squid with Sweet & Sour Chili & Eggplants 17. Lemon Grass & Tofu Nuggets 39 Mixed Deep-fried Seafood 13 Monkfish in Salsa d'Agrumi 29 Mushroom & Snap Pea Stir-fry 43 Pan-fried Squid with Chili Peppers 19 Peanut & Squid Salad 21 Piadini with Chile Prawns & Pesto 7 Salt Cod Fritters with Scarlet Hummus 27 Salt-crusted Prawns with Chile Jam 3 Scallops with Ginger & Asparagus 2 Shellfish Curry 15 Steamed Wontons 71 Sticky Ginger Prawns 5 Szechuan Fried Chicken 53 Tangerine Beef 67 Tea-smoked Duck with Roasted Squash Salad 59 Thai Pork Curry 61 Vegetable Noodles in Spiced Coconut Milk 41 Water Chestnut & Seafood Stir-fry 11 Picture Acknowledgements Octopus Publishing Group Limited /Frank Adam LO /Stephen Conroy cover /Gus Filgate 23 /Jeremy Hopley 21 /Dave Jordan 68 /Sandra Lane 43, 45, 47, 66.Z1 /William Lingwood 49 /David Loftus 19, 36, 40, 52. 58. 64, 70 /Neil Mersh 34, 73 /Peter Myers 61, 63 /Sean Myers 4, 5. 6, 25. 28, 32. 50, 51,55. 74 /William Reavell 3. 30. 37. 39. 41, 42. 48, 53. 56 /lan Wallace 7, 8.9.11, 12. 13.14. 15, 16, 17, 18, 20,22, 24, 26 27, 29, 31, 33, 35, 38, 44, 46, 54, 57, 59, 60. 62. 67, 69. 72 /Philip Webb 65 @ xEasy-to-use cookbook and shopping list in one Cooksmart™ recipes make eating in as good as dining out For anyone who loves cooking and eating! HON 222931005 SILVERBACK ok 8 if Prawns = it CookSmart™ is a registered trademark. 5 6 Il 00630 ISBN 1-930603-63-0 $7.95 us MU ii