Thai Steak Salad

Ingredients
400g Rump Steak
1 Lime (juiced)
5 Tablespoons Sweet Chilli Sauce
1/2 Stalk Fresh Lemon Grass (finely chopped)
1/2 Iceberg Lettuce (shredded)
1 Large Carrot (grated)
150g Red Grapes (halved)
25g Roasted Peanuts (chopped/roughly crushed)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Pastry Brush
1 Griddle Pan
1 Large Mixing Bowl
1 Small Mixing Bowl

The Good Bit

1. Brush your steak with oil then griddle on each side for 3 minutes until it is cooked until medium rare (or longer if you want it well done)
2. In the meantime, mix the lime juice, chilli sauce and lemon grass in your small bowl, tip half into a larger bowl, then toss in the lettuce, carrot and grapes into the larger bowl and mix well.
3. Serve your salad onto four plates, slice the steak and serve on top, sprinkle over the nuts and drizzle the remaining sauce over the top.

Serves 4

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

Prawn Stir Fry with Lemon Grass

Ingredients
1/2 Cucumber (cut into thin strips)
2 Teaspoons Cornflour
2 tablespoons Water
1 Tablespoon Soy Sauce (dark)
1/2 Teaspoon Fish Sauce
6 Spring Onions (halved lengthways and cut into 5cm chunks)
1 Stalk Lemon Grass (sliced thinly)
1 Clove Garlic (chopped)
1 Red Chilli (thinly chopped)
125g Oyster Mushrooms (any will do but oyster give a good look and texture)
1inch Fresh Ginger (grated)
350g Frozen Prawns (defrosted)
2 Tablespoons Sherry

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Small Mixing Bowl

The Good Bit

1. Mix the cornflour, water, soy and fish sauce until you have a nice paste then set aside., meanwhile with a splash of oil in your wok, add in the spring onion, cucumber, lemon grass, chilli, mushroom and ginger and fry for 2 minutes.
2. Then add in the prawns and stir fry until the prawns are warmed through (1-2 minutes) now pour in the sauce mixture along with the sherry and cook until you have a thick sauce, serve immediately with rice.
   

Serves 4

Chilli Prawns

Ingredients
625g Tiger Prawns
5 Tablespoons Soy Sauce
5 Tablespoons Sherry
5 Tablespoons Water
3 Red Chillies (de seeded and thinly chopped)
2 Cloves Garlic (crushed)
1 Inch Fresh Ginger (grated)
90g Cashew Nuts
2 Teaspoons Cornflour
A Handful of Spring Onions (thinly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Mix the soy, sherry, water, chillies, garlic and ginger together in the mixing bowl and then drop in the prawns, spring onion and nuts, stir well then cover and leave for a good 2 hours.
2. Using the slotted spoon, remove the prawns, nuts and onion from the sauce and cook rapidly in your wok with a little oil, cook for 2 minutes. Mix the little bit of cornflour with the sauce and stir it into the wok for about 30 seconds until the sauce thickens.
3. Serve with rice
   

Serves 4

Stir Fried Prawns

Ingredients
170g Raw Prawns (peeled)
1 Teaspoon Salt
1/4 Teaspoon Egg White
1 Teaspoon Cornflour (mixed with ! 1/2 Teaspoon water)
300ml Vegetable Oil
1 Spring Onion (cut into inch long strips)
1inch Fresh Ginger (thinly Sliced)
1 Green Pepper (cored, de seeded and chopped)
1/2 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
Sesame Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the prawns with a pinch of salt, egg white and cornflour paste then stir fry in a hot wok with all the oil for 40 seconds only then remove and place on a paper towel.
2. Drain off most of the oil, leaving just a splash then add the spring onion and ginger for a few seconds then add the pepper and fry for 1 minute, next add the remaining salt, the sugar and the prawns and cook for a further minute before finally adding the soy sauce and sherry and a sprinkle of sesame oil then serving.
   

Serves 4