Tuesday, 26 July 2011

Finally some more recipes...

I have just realised I haven't posted the full recipes from the Westfield demo.  So here you go, my recipes for vegetarian egg fried noodles (phat thai jay) and a light thai style noodle soup with some gorgeous crispy chilli fritters.


Phat Thai Jay (vegetarian thai egg fried noodles)

Ingredients: (to serve 2)
  • ½ pack of rice noodles – dried flat variety, 0.5 to 1cm wide
  • ½ block of firm tofu – drained & washed
  • 6 mange tout (finely sliced lengthways)
  • 2 shallots – finely sliced
  • 50g fresh beansprouts
  • 50g unsalted peanuts (roasted & chopped)
  • 3 organic free range eggs
  • 1 tbsp groundnut oil
  • 2 tbsp of tamarind paste
  • 2 tbsp white wine vinegar
  • 4 tbsp vegetarian Worcester sauce*
  • 2 tbsp dark soy sauce
  • 4 tbsp soft brown sugar
  • small handful of fresh coriander leaves (roughly chopped)
  • 1 lime quartered
  • 2 large red chillies – finely chopped
  • Maldon sea salt
  • Vegetable oil for deep fat fryer or medium pan

  1. Ensure fryer is heating, ready for tofu – OR tofu can already be deep fried
  2. Soak rice noodles in hand hot water – need to be v firm/lots of bite.
  3. While noodles are soaking, cut tofu into large triangle pieces.  Deep fry until golden.
  4. Prep shallots & mange tout – slice at acute angle
  5. Refresh noodles if needed, by pouring boiled water through the sieve.
  6. Heat wok/pan on high, add a little groundnut oil, add veg and then noodles.
  7. Mix together in jug, veggie Worcester, soy, salt, sugar, tamarind & vinegar.
  8. Add liquid mixture to noodles and heat on high.
  9. Then add tofu & half of the beansprouts.  Toss.
  10. Move noodles to one side of pan, and then add two beaten eggs & scramble.
  11. Mix everything together, and if a little dry add some more of the tamarind liquid
  12. Serve in large bowl, top with fresh beansprouts, fresh chopped coriander & chopped nuts, & sprinkle of finely chopped red chillies.  Finish with squeeze of fresh lime.
*Vegetarian Worcester Sauce is made by a company called Life Free From and it is widely available in most highstreet supermarkets in the special section that stocks gluten free and other food intolerance items.

Thai Style Noodle Soup with Crispy Chilli fritters

  • ½ pack of rice noodles – dried flat variety, 0.5 to 1cm wide
  • ½ block of firm tofu – drained & washed
  • 1 small carrot – peeled & to be sliced at acute angle
  • 2 baby courgettes – washed, to be sliced at acute angle
  • 50g small cauliflower florets
  • 50g fine green beans – 1” pieces
  • 4 cloves garlic – finely sliced
  • 3” piece of root ginger - -finely sliced into 1cm julienne strips
  • 1 block of creamed coconut (roughly chopped)
  • 1 stick of lemongrass – crushed and finely sliced
  • 2 limes
  • (If possible) 3 Kaffir lime leaves
  • 6 tbsp light soy sauce
  • 4 tbsp vegetarian Worcester sauce
  • 2 tbsp groundnut oil
  • 1pt vegetable stock
  • 1 small handful of fresh coriander
  • 25g beansprouts
  • 1 large red chilli – finely sliced at acute angle
  • 3 large red chillies – halved down middle & deseeded
  • finely chopped 1 large red chilli (served on side)
  • 3oz rice flour
  • 3 tbsp coconut cream (keep aside from creamed coconut block)
  • 1 can organic coconut milk
  • Maldon salt
  1. Ensure noodles are set aside & fried tofu is also ready.
  2. Ensure fryer is hot
  3. Heat a little groundnut oil in large saucepan, add garlic and then ginger. 
  4. Prep veg and add carrot, courgette, cauliflower & green beans to pan.  Fry a little then add ¾ pint of hot vegetable stock.
  5. Crush lemongrass stick & finely slice and then add to pan.
  6. Add coconut cream (leave some aside for batter), soy & veggie Worcester sauce & season to taste.
  7. Add fried tofu & sliced chillies.  If not enough liquid, add more coconut milk.  Simmer gently then set aside
  8. Make batter whisking rice flour, lime juice & coconut cream.  Season well with salt – fairly thick batter like consistency.  Dip halved red chillies in batter mix, and lay in hot fryer/pan until crispy.
  9. Add handful of noodles to serving bowl (large pasta bowl), then ladle over soup mixture, ensuring even mix of veg and tofu in bowl & ensure liquid covers almost all the noodles.
  10. Sprinkle beansprouts & coriander over top of soup. Top with chilli fritter. 
  11. Serve on side, wedge of lime & fresh chopped red chillies.

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