Gourmet Recipes is brought to you by Real Food Direct

Ingredients

• 1 large Onion, finely chopped and 2 cloves Garlic (crushed)
• 2 tbsp Groundnut Oil
• 2 Lemongrass stalks bashed and halved
• 800ml Chicken Stock (homemade or fresh jellied stock
• from a supermarket or use a Jouberts stock)
• 2 rounded tsp Thai Red Curry Paste/li>
• 3 tbsp of Belvoir Organic Ginger Cordial
• 250g frozen Peas
• 400 ml tin of Coconut Milk
• 2 tbsp Thai fish sauce (Nam Pla)
• 4 tbsp freshly squeezed Lime juice (about 2 limes)
• 4 Spring Onions
• 12 large sprigs of fresh chopped Coriander, leaves
• Salt and Pepper

Instructions

• Fry the onion and garlic in the groundnut oil till translucent.
• Add the lemongrass and red curry paste and cook for a further three minutes.
• Add the stock and ginger cordial and leave to simmer for 20 minutes.
• Skim the red oil off the surface and fish out the lemongrass stalks.
• Add the peas and cook for 5 minutes.
• Pour the contents into a liquidiser and blend until smooth.
• Just before serving add the coconut milk, fish sauce and lime juice to the mixture.
• Season to taste.
• Sprinkle a few chopped spring onions and some fresh coriander over each bowl of soup and serve. Serves 8.

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Labels: lemongrass, pea, peas, recipe, recipes, soup, thai

Ingredients

• 2 Salmon Fillets weighing 4 -5 oz
• 1 packet of Puff Pastry
• 2 teaspoon grated fresh Ginger
• 1 Clove of crushed Garlic
• 1 tbspn chopped fresh Coriander
• 1 Spring Onion, finely sliced
• 3 tbspns of finely chopped Chives
• 4 tbsps of Ginger and Lemongrass Cordial

Instructions

1. Mix together the ginger, garlic, coriander, onion, chives and Ginger & Lemongrass cordial in a small bowl.
2. Roll the pastry out to give you two squares 19cm x19cm. Place one of the salmon fillets near to one end of the pastry, season the fish with salt and pepper to taste and spoon half of the Thai mix on the top of the salmon. Brush edges of pastry with water. Next, fold the short end of the pastry over the salmon and seal. Wrap the other piece of salmon in exactly the same way.
3. Brush with egg and bake in the oven, at 375ºF or 190ºC for 20-25 minutes or until the pastry is brown and crisp. Serve garnished with sprigs of coriander, a wedge of lime and Hollandaise sauce.

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Labels: cordial, ginger, lemongrass, pastry, recipe, recipes, salmon, thai

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Labels: cocktail, cordial, lemongrass, recipe, recipes, soda, thai, vinaigrette