Today I'm sharing the recipes from that night ~ all veggie and dairy-free.
This one is so easy and makes a great starter
Serves 2
Ingredients
1 large courgette
Juice of 3 limes
1 tsp chopped chilli
Seasoning
1 tsp grated ginger
1 tsp garlic paste
1 tsp chopped chilli
Seasoning
1 tsp grated ginger
1 tsp garlic paste
Instructions
1. Peel half the courgette into ribbons using a standard vegetable peeler
2. Marinade for 3 minutes in the remaining ingredients
3. Chop the rest of the courgette and fry until just soft
4. Arrange both parts of the courgette on plates and top with a few spoonfuls of marinade
5. Serve
Perfect for a light lunch or something a bit more substantial if you like
Serves 6-8
Ingredients
1 lemongrass stalk
4 lime leaves
2 tsp grated ginger
2 tsp galangal paste
1 tsp finely chopped chilli
1 tbsp soy sauce
1 pack dried egg noodles
1 small baguette
1 small bunch of coriander
Instructions
4. Serve the noodles, topped with a crostini and sprinkled with chopped coriander
Serves 8
4-6 green chillies
½ diced onion
5cm grated ginger
2 tsp garlic paste
1 small bunch of coriander
2 lemongrass stalks
1 lime
8 lime leaves
1 tsp galangal
1 tsp ground coriander
1 tsp ground cumin
1 tsp black pepper
2 tsp soy sauce
1 tsp palm sugar or honey
Instructions
Do you have any favourite Asian-inspired recipes? Please share in the comments below!
4 lime leaves
Juice & zest of 1 lime
1
tsp garlic paste2 tsp grated ginger
2 tsp galangal paste
1 tsp finely chopped chilli
1 tbsp soy sauce
1 pack dried egg noodles
1 small baguette
1 small bunch of coriander
Instructions
1. Add the stock ingredients to 2 pints of water & bring to the boil
2. Add the egg noodles and cook as per pack instructions
3. Meanwhile, make the crostini by slicing the baguette into rounds, drizzle with oil and bake in the oven until golden4. Serve the noodles, topped with a crostini and sprinkled with chopped coriander
This was my favourite dish of the night ~ yummy chickpeas in a creamy sauce
Ingredients
400ml coconut milk4-6 green chillies
½ diced onion
5cm grated ginger
2 tsp garlic paste
1 small bunch of coriander
2 lemongrass stalks
1 lime
8 lime leaves
1 tsp galangal
1 tsp ground coriander
1 tsp ground cumin
1 tsp black pepper
2 tsp soy sauce
1 tsp palm sugar or honey
4 cans of chickpeas
Instructions
1. Make a curry paste by mixing the cumin, coriander and chilli,
galangal, ginger and seasoning with a little water
2. Heat 1 tsp oil in a pan, then add the diced onion and
cover with a little water to steam
3. Add the curry paste and heat through
4. Add
the coconut milk and all other ingredients, except the coriander & lime,
and simmer
5. Blitz the coriander & lime together with a little water to form a paste
6. Add the chickpeas to the curry and stir in the coriander & lime mixture
7. Serve with rice
Claire
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