Thai Food – Pork Curry Recipe, Chiang Mai dish

http://www.youtube.com/v/pz31OUG7vn8?version=3&f=videos&app=youtube_gdata

Duncan Robertson learns how to cook a local Chiang Mai dish with Siripanna Resort manager Manus. This wonderful dish has a strong Indian influence with the use of Indian curry powder.

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Thai Food – Pork Curry Recipe, Chiang Mai dish

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Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

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Italian Bread 1

Ingredients

2/3 C Water
3/4 Tsp Salt
2/3 Tsp Sugar
2 C Bread Flour
1 1/2 Tsp Active Dry Yeast

How to prepare

You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

allways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine

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Italian Sausage Spaghetti Sauce

Ingredients

2 pounds Italian sausage
1 cup Dried parsley
1 tablespoonGarlic – finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions – finely chopped
1 cup Celery – finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper – finely chopped
3 cups Tomato sauce
2 cups Water
Salt – to taste
2 cups Dry white wine

How to prepare

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.

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Fettuccine Alfredo

Ingredients

4 tablespoons Butter
1/2 cup Heavy cream
6 tablespoons Parmesan cheese
Salt and pepper to taste
8 ounces Fettuccine

How to prepare

Melt butter in a small saucepan over a low heat Off the heat add the cream and the grated parmesan Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving

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Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

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Papadakis stuffed grape leaves

Ingredients

1 1/2 lb ground lamb
1 lg yellow onion; chopped fine
1 bn parsley; chopped
1 cup pine nuts
1/2 cup olive oil
1/2 tsp salt
1 jar grape leaves *

1 bn fresh mint; chopped
1/2 cup fresh lemon juice
1/2 tsp oregano
1/2 tsp pepper
water (as needed)

How to prepare

In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined.
Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 f.
Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed grape leaves with water and bake them for 1 hour. *note: grape leaves should be washed and stems removed.

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How to cook Chicken Curry in Indian Style | Chicken Recipes | Cooking with Anil

http://www.youtube.com/v/i9hAmv3SVEI?version=3&f=videos&app=youtube_gdata

http://anilmahato.com/2014/03/10/cook-chicken-curry-in-indian-style/ Learn to cook Chicken Curry in Indian Style at home.

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How to cook Chicken Curry in Indian Style | Chicken Recipes | Cooking with Anil

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