Moroccan Prawns

Ingredients

1 lb raw peeled tiger prawns
2 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 bunch spring onions (scallions), finely sliced
2 tablespoons chopped fresh coriander

Avocado and Melon Salsa

1 ripe avocado
juice 1 lime
8 oz melon, seeded and cut into small dice
1/2 bunch spring onions (scallions), finely chopped
1 fresh red chili, cored, seeded and finely chopped
salt

Method

1. To make the salsa, cut the avocado in half, remove the stone and peel off the skin. Dice the flesh finely and place in a bowl.
2. Add the lime juice and mix well. Add the diced melon, spring onions (scallions), chili and salt to taste. Cover and leave to stand for 30 minutes.
3. If necessary, remove the heads and tails from the prawns and de-vein. Rinse and pat dry with kitchen paper.
4. In a bowl, mix together the garlic, salt, paprika, cumin, ground coriander and cayenne. Add the prawns and mix well.
5. In a large frying pan, heat the oil. Add the prawns and spring onions (scallions) and stir fry for 5 minutes or until the prawns are pink and cooked through.
6. Stir in the chopped coriander. Serve with the salsa and with rice.

Makes 4 servings.

Source: The Book of North African Cooking

Poached Plum Ricotta Cheesecake

Ingredients

1 cup gingerbread cookie crumbs
3 tbsp melted butter
475 g ricotta cheese
1/2 cup sour cream
1/2 cup sugar
3 eggs, separated
2 tbsp flour
2 tsp lemon zest

Poached Plums

4 cloves
1 tsp whole black peppercorns
1 cinnamon stick
1 cup red wine
1/3 cup sugar
500 g plums, stones removed, sliced

Method

1. To make the poached plums, in a medium saucepan over medium-high heat, combine all ingredients and bring to a simmer until sugar is dissolved, about 2-3 minutes.
2. Add the plums, reduce heat to low, and cook for 5 minutes until tender. Remove plums, and strain remaining syrup into a small saucepan. Reheat syrup until reduced by half then return plums to the pot to keep warm until ready to serve.
3. Preheat oven to 325°F.
4. In a large bowl, mix together cookie crumbs and butter then press into a 9-inch (23 cm) springform pan. Refrigerate for 15 minutes to set.
5. Meanwhile, add ricotta, sour cream, sugar, egg yolks, flour and lemon zest into a food processor. Blend until smooth, scraping down the sides as required. In another large bowl, beat egg whites until stiff and then tip in the cheese mixture. Fold together, but don’t over mix.
6. Pour into prepared pan and bake for 50-60 minutes until a cake tester comes out clean and the middle barely quivers. Remove from oven and immediately run a long sharp knife all around the inside edge of pan.
7. Set on rack to cool then cover and refrigerate for 6 hours, or overnight.
8. When ready to serve, spoon poached plums over the cake. Just before serving, sprinkle sugar evenly over surface of cheesecake. Using a mini torch, heat until sugar melts and caramelizes. Serve immediately with reserved spiced plum syrup.

Makes 6 to 8 servings.

Source: Chef Kendall Collingridge

Home-style Japanese Curry with Ground Pork

Ingredients

2 tbsp vegetable oil
1/2 tbsp grated ginger
3 cloves garlic
1 tbsp curry powder
1/2 tbsp ground cumin
1 to 2 onions, depending on the size and your preference, diced
1/2 lb ground pork
1 to 2 carrots, depending on the size and your preference, diced
1 apple, peeled and grated
1 tbsp honey
1 box store-bought Japanese curry roux
1/2 tbsp soy sauce
1 tbsp ketchup
1 tbsp tonkatsu sauce
30 g unsalted butter, melted
1 to 2 tbsp heavy cream
salt and ground black pepper, to taste

Dashi Broth

4 cups water
45 g dashi powder

Method

1. In a heavy bottomed medium pot, heat vegetable oil over medium heat.
2. Add ginger and garlic and stir. Add curry powder and cumin.
3. Add onion and sauté until soft and translucent. Add ground pork and cook until pork is well done.
4. Add diced carrots and dashi broth. Cook until boiling, and skim any scum from surface of broth.
5. Add grated apple and honey and reduce heat to low. Simmer for additional 15 to 20 minutes, stirring regularly.
6. Add curry roux in small pieces and slowly dissolve with chopsticks.
7. Add soy sauce, ketchup, and tonkatsu sauce.
8. Finish with stirring in melted unsalted butter and cream and season with salt and pepper to taste.

Makes 6 to 8 servings.

Source: Chef Kazuya Matsuoka

Stir-fried Shrimp with Green Peas

Ingredients

11 oz shrimps (shells removed)
2 tbsp green peas
several slices carrot
2 stalks spring onions (sectioned)

Seasoning

1/4 tsp salt
dash of sesame oil
pinch of pepper
2 tsp egg white
1/2 tbsp cornstarch

Sauce

1/3 tsp cornstarch
dash of sesame oil
1 tbsp water

Method

1. Parboil green peas in hot water until fully cooked. Remove and soak in cold water to cool. Drain well.
2. Rub shrimps with 1/3 tsp salt and 1 tbsp cornstarch gently. Wash with water. Remove guts and wipe dry. Set aside for 10 minutes. Parboil in hot oil or water until cooked. Remove and drain.
3. Saute shrimps with 2 tbsp oil. Sprinkle 1/2 tsp wine. Add carrot, spring onions and green peas. Stir-fry briefly. Add sauce and cook until the sauce thickens. Remove and serve.

Source: Guangdong-style Stir-fry

Millet Cakes with Cilantro and Orange Zest

Ingredients

1/2 bunch fresh cilantro
1 orange
2 cups cooked millet
I egg
1/2 cup light cream
2 tablespoons bread crumbs
salt, to taste
white pepper, to taste
2 tablespoons olive oi

Method

1. Coarsely chop the cilantro. Bring a small saucepan of tightly salted water to a boil.
2. Using a vegetable peeler, peel off two strips of zest from the orange and add to the boiling water for 1 minute, to soften. Rinse the strips and cut them into thin slices. Cut the orange into slices and set aside.
3. Put the millet into a bowl. Add the egg, cream, and bread crumbs.
4. Add the orange zest and cilantro. Season with salt and pepper.
5. Carefully mix together the ingredients and, with moist hands, shape into small patties. Press them together well so they don’t fall apart when sauteing.
6. Heat the oil in a skillet over medium heat, add the patties, and saute on both sides until golden brown.
7. Transfer the cakes to plates and serve with salad greens and the reserved orange slices.

Makes 4 servings.

Source: Vegetables