Beef & Pumpkin Curry

Beef & Pumpkin Curry

serves 4–6

Ingredients:

3 tablespoons sesame oil

2 teaspoons dried chilli flakes

1 teaspoon ground turmeric

600g / 11⁄4lb sirloin steak, cut into 2.5cm / 1in cubes

300ml / 10fl oz beef stock

1 teaspoon soft brown sugar

450g / 1lb pumpkin, peeled, seeded and cut into 2.5cm / 1in cubes

1⁄2 teaspoon salt

For the spice paste:

2 large onions, chopped

4 garlic cloves, chopped

2 stalks lemon grass, tough outer layer removed, chopped

2.5cm / 1in piece of fresh root ginger, chopped

Preparation:

• Put all the ingredients for the spice paste in a blender or food processor,

and work into a coarse paste.

• Heat the oil in a large flameproof casserole dish, add the spice paste

and fry over a gentle heat, stirring for about 5 minutes until softened

and aromatic. Add the chilli flakes and turmeric, and fry for a further

2 minutes.

• Add the steak to the pan, stir well to coat in the spice mixture and fry,

stirring frequently, for 5 minutes. Add the stock and sugar to the curry,

and bring to the boil. Reduce the heat, cover the pan and cook, stirring

occasionally, for 35 minutes or until the steak is tender.

• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and

cook for a further 10 – 15 minutes or until the pumpkin is tender. Adjust the

seasoning to taste. Serve hot.

Chicken with Lime Stuffing

Chicken with Lime Stuffing

serves 4

Ingredients:

1 chicken, about 2.3kg / 5lb

vegetable oil for brushing

225g / 8oz courgette, cut into strips

25g / 1oz butter

juice of 1 lime

For the stuffing

100g / 4oz courgettes, trimmed and coarsely grated

100g / 4oz soft smooth cream cheese

finely grated zest of 1 lime

2 tablespoons fresh breadcrumbs

salt and freshly ground black pepper

Preparation:

• Preheat the oven to 190°C / 375°F / Gas mark 5.

• To make the stuffing, mix the courgette with the cheese, lime zest,

breadcrumbs and seasoning.

• Carefully ease the skin away from the breast of the chicken with your

fingertips, taking care not to split the skin. Push the stuffing under the

skin, to cover the breast evenly.

• Put the chicken in a roasting tin, brush with the oil and roast in the oven

for 20 minutes per 500g / 1lb 2oz plus 20 minutes, or until the juices run

clear when the thickest part of the thigh is pierced with a skewer.

Remove from the oven, cover with foil and rest for 5 minutes.

• Saute the courgettes in the butter and lime juice until just tender, then

serve hot with the chicken.

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Italian Pork Escalopes

Italian Pork Escalopes

serves 4

Ingredients:

2 tablespoons olive oil

4 garlic cloves, finely sliced

Small bunch of fresh sage leaves

4 pork escalopes, around 50g / 2oz each

4 slices Parma ham

4 tablespoons grated Gruyere cheese

Flour for dredging

150ml / 5fl oz crème fraiche

50g / 2oz spring onions, chopped

1 tablespoon white wine vinegar

salt and freshly ground black pepper

Preparation:

• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage

leaves until golden brown. Remove and drain on kitchen paper. Cool,

reserving some for the garnish.

• Put each escalope between two pieces of cling film, and beat with a

rolling pin until very thin.

• Put a slice of ham, 1 tablespoon of the Gruyere and some of the garlic

and sage leaves on each escalope. Season with salt and pepper. Fold

the pork in half and season again. Flatten the open edges with a knife to

seal. Dust lightly with flour.

• Heat the remaining oil in a heavy frying pan over a medium heat. Cook

the pork for 3–4 minutes each side.

• Mix the crème fraiche, spring onions and vinegar together.

• Serve the pork, garnished with the reserved garlic and sage, and a

grinding of pepper, and accompanied by the crème fraiche mixture.

Chinese Spare Ribs

Chinese Spare Ribs

serves 4

Ingredients:

150ml / 5fl oz light soy sauce

2.5cm / 1in piece of fresh root ginger, grated

3 teaspoons five-spice powder

1⁄4 teaspoon dried red chilli flakes

4 garlic cloves, crushed

125ml / 4fl oz sunflower oil

1kg / 2 1⁄4 lb pork spare ribs, chopped into 5cm / 2in pieces

31⁄2 tablespoons clear honey

Preparation:

• In a large bowl, mix together the soy sauce, ginger, five-spice powder,

chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Add the

pork and toss to coat.

• Cover the top with cling film, and marinate in the refrigerator for

24 hours, shaking occasionally.

• Drain the pork through a colander into a saucepan. Put a heavy frying

pan with the remaining sunflower oil over a medium heat. When very

hot, add the ribs a few at a time and sear, transferring to the saucepan

with the marinade when browned. Bring the contents of the saucepan to

the boil, reduce the heat and cover with a lid. Simmer gently for

30–45 minutes until the meat is tender.

• Remove the lid and stir in the honey. Increase the heat and reduce the

sauce, tossing and stirring until the water content has evaporated and

the ribs are covered with a rich glaze. Serve warm.