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Recipes
Yummy Yorkshire Puddings
By Laurapackham
Preheat oven to 210°C. Grease Yorkshire pudding tins or non-stick muffin tin and put in the oven to heat
- 140g plain flour
- 4 eggs
- 200ml milk
- Vegetable oil
Thai Chicken Curry with Bamboo Shoots
By Laurapackham
1. Put vegetable oil into a wok, add the red curry paste, cook over a low heat until the aroma develops
- 3 tbsp vegetable oil
- 3 tbsp red curry paste
- 350g minced chicken
- 200g Bamboo Shoots
- 2 cups coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 cup basil leaves
- 2 chopped red peppers
Thai Green Beef Curry with Eggplant
By Laurapackham
1. Put vegetable oil into a wok, add the green curry paste, cook over a low heat until the aroma develops
- 3 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 cups coconut milk
- 300g of minced beef
- 100g eggplant
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 cup basil leaves
- 2 chopped red peppers
Yellow Chicken Curry with Potatoes
By Laurapackham
1. Put vegetable oil into a wok, add the yellow curry paste, cook over a low heat until the aroma develops
- 3 tbsp vegetable oil
- 3 tbsp yellow curry paste
- 1 1/2 cups coconut milk
- 300g of minced chicken
- 100g diced potatoes
- 100g sliced carrots
- 100g onion*
- 1 tbsp fish sauce
- 1 chopped red pepper
Chicken Skewers with Peanut Sauce
By Laurapackham
Mix all the ingredients in a large container and add chicken
- 1/4 coconut milk
- 2 tbsp coriander
- 1/2 tbsp curry powder
- 1/2 tbsp saffron powder
- 2 tbsp sugar
- 1/2 tbsp fish sauce
- 2 tbsp vegetable oil
- 300g chicken pieces
- Bamboo skewers
Sweet Peanut Sauce
By Laurapackham
Put all ingredients into a medium-sized pot over a medium heat, whisking continuously
- 400g of coconut milk
- 1/4 cup of Thai red curry paste
- 3/4 cup unsweetened peanut butter
- 1/2 tbsp salt
- 3/4 cup sugar
- 2 tbsps white vinegar
- 1/2 cup water