coriander Archives

Fish recipes

Moroccan chicken tagine with preserved lemon and olives

1 hour

Avocado recipes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

15 minutes

Chilli recipes

Cold beef curry and sweetcorn noodles

10 minutes

Avocado recipes

Tostados with prawn ceviche and avocado

10 minutes

Pad thai

15 minutes

Pad thai

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

8 free-range eggs
3 T oil
½ t shrimp paste
2 red chillies, chopped
3 chicken breasts, thinly sliced
300 g rice noodles, soaked
4 spring onions, thinly sliced
200 g straw mushrooms or brown mushrooms, sliced
4 T fish sauce
4 T lime juice
1 T brown sugar
10 g coriander
100 g roasted cashew nuts

Method

Beat the eggs. Heat a little of the oil in a wok or frying pan over a medium heat. Pour in a little of the egg mixture (remember you need to make 6 omelettes). Swirl the egg around the pan. Cook then flip to cook the other side. Remove and keep warm.

Cook the paste in the remaining oil for 1 minute. Add the chillies and chicken, and cook for 3 minutes.

Add the noodles, spring onions, mushrooms, fish sauce, lime juice and brown sugar, and cook for 1 minute. Toss in the coriander and nuts.

To serve, place an omelette in a small steamer, Chinese box or bowl. Fill with the noodles and eat straight away.

Spinach lasagne

Kung pao chicken

Durban fish curry

Gingered sweet-potato soup with soy cashews

Spicy pumpkin and gooseberry broth

Chilli-and-coriander calamari

Lamb chops in sticky tamarind

Libyan spicy fish

Moroccan chicken tagine with preserved lemon and olives

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Chicken with quinoa

Chicken tikka salad

Cold beef curry and sweetcorn noodles

Tostados with prawn ceviche and avocado

Pad thai

Pad thai

Ingredients

Method