HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

DUCK WITH GINGER AND LIME

Just the thing for a lazy summer day-roasted duck breasts sliced and served with a dressing made of ginger root, lime juice, sesame oil and fish sauce. Serve on a bed of assorted fresh salad leaves.

Ingredients:


SERVES 6

Oven: 200° C/ 400° F/ Gas Mark 6
3 boneless Barbary duck breasts, about 250 g/8 oz each
salt

DRESSING:

125 ml/4 f1 oz/ ½ cup olive oil
2 tsp sesame oil
2 tbsp lime juice
grated rind and juice of 1 orange
2 tsp fish sauce
1 tbsp grated ginger root
1 garlic clove, crushed
2 tsp light soy sauce
3 spring onions (scallions), chopped finely
1 tsp sugar
about 250 g/8 oz assorted salad leave
orange slices, to garnish (optional)

Directions

1.            Wash the duck breasts, dry on paper towels, then cut in half. Prick the skin all over with a fork and season well with salt. Place the duck pieces, skin-side down, on a wire rack or trivet over a roasting tin (pan). Cook the duck in the preheated oven for 10 minutes, then turn over and cook for a further 12-15 minutes or until the duck is cooked, but still pink in the centre and the skin is crisp.

2.             To make the dressing, beat the oils with the lime juice, orange rind and juice, fish sauce, ginger, garlic, soy sauce, spring onions (scallions) and sugar until well blended.

3.             Remove the duck from the oven, allow to cool, then cut into thick slices. Add a little of the dressing to moisten and coat the duck.

4.             To serve, arrange assorted salad leave on a serving dish. Top with the sliced duck breast and drizzle with the remaining salad dressing.

5.             Garnish with orange twists, if using, then serve at once.

COOK’ TIP
If an extra crisp skin is preferred on the duck then quickly fry the duck breasts,
Skin-side down, in a non-stick pan (without any additional oil) for a few minutes until golden. Cook in the oven as above, but reduce the cooking time by about 3 minutes

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