Serves 4-6
INGREDIENTS
900g/2lb chicken, boned, skinned and cubed
575ml/1 pint/2/1/2 cups water
6 green cardamom pods
1 piece cinnamon stick, 5cm/2in long
4-6 curry leaves
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
3 cloves garlic, crushed
12 whole peppercorns
4 cloves
1 onion, finely chopped
115g/4oz coconut cream block
salt, to taste
juice of 2 lemons
deep-fried onions, to garnish
coriander leaves, chopped, to garnish

Place the chicken in a large pan with the water and cook until the chicken is tender. Skim the surface, then strain, reserving the stock and keeping the chicken warm.

Return the stock to the pan and reheat. Add all the remaining ingredients, except the chicken, deep-fried onions and coriander. Simmer for

10-15 minutes, then strain and return the chicken to the soup. Reheat, garnish with deep-fried onions and chopped coriander and serve.

Serves 4-6
INGREDIENTS
2 chicken breast fillets, skinned
1 small red chilli, seeded and finely chopped
1 piece fresh ginger, 12mm/1/2 in long, peeled and finely chopped
1 clove garlic, crushed
1 tbsp crunchy peanut butter
2 tbsp chopped coriander leaves
1 tsp sugar
1/2 tsp salt
1 tbsp rice or white wine vinegar
4 tbsp vegetable oil
2 tsp fish sauce (optional)
115g/4oz bean sprouts
1 head Chinese leaves, roughly shredded
2 medium carrots, cut into thin sticks
1 red onion, cut into fine rings
2 large gherkins (pickles), sliced

Slice the chicken thinly, place in a shallow bowl and set aside. Grind the chilli, ginger and garlic in a pestle and mortar. Add the peanut butter, coriander, sugar and salt.

Then add the vinegar, 2 tbsp of the oil and the fish sauce if using. Combine well. Cover the chicken with the spice mixture and leave to marinate for at least 2—3 hours.

Heat the remaining 2 tbsp of oil in a wok or frying pan. Add the chicken and cook for 10-12 minutes, tossing the meat occasionally. Serve arranged on the salad.

Serves

INGREDIENTS

45ml/3 tbsp olive oil
30ml/2 tbsp hazelnut oil
15ml/1 tbsp white wine vinegar
1 garlic clove, crushed
15ml/1 tbsp chopped fresh mixed herbs
225g/8oz baby spinach leaves
250g/9oz cherry tomatoes, halved
1 bunch of spring onions (scallions), chopped
2 skinless, chicken breast fillets, cut into thin strips
salt and ground black pepper

First make the dressing: place 30ml/2 tbsp of the olive oil, the hazelnut oil, vinegar, garlic and chopped herbs in a small bowl or jug (pitcher) and whisk together until mixed. Set aside.

Trim any long stalks from the spinach leaves, then place in a large serving bowl with the tomatoes and spring onions, and toss together to mix.

Heat the remaining olive oil in a frying pan, and stir-fry the chicken over a high heat for 7-10 minutes, until it is cooked, tender and lightly browned.

Arrange the cooked chicken pieces over the salad. Give the dressing a quick whisk to blend, then drizzle it over the salad. Add salt and pepper to taste, toss lightly and serve immediately.

Variations

• Use other meat or fish, such as steak, pork fillet (tenderloin) or salmon fillet, in place of the chicken.
• Any salad leaves can be used instead of the baby spinach.

SERVES FOUR
INGREDIENTS
4 boneless turkey or chicken breast fillets, each weighing about 175g/6oz
juice of 1 lemon
2 garlic cloves, chopped
plain (all-purpose) flour, for dusting
1-2 eggs
15ml/l tbsp water
about 50g/2oz/1/2 cup matzo meal
paprika
a mixture of vegetable and olive oil, for shallow frying
salt and ground black pepper
lemon wedges and a selection of vegetables, to serve (optional)

Lay each piece of meat between two sheets of greaseproof (waxed) paper and pound with a mallet or the end of a rolling pin until it is about half its original thickness and fairly even.

In a bowl, combine the lemon juice garlic, salt and pepper. Coat the meal in it, then leave to marinate.

Meanwhile, arrange three wide plate or shallow dishes in a row. Fill one plate or dish with flour, beat the egg and water together in another and mix the matzo meal, salt, pepper and paprika together on the third.

Working quickly, dip each fillet the flour, then the egg, then the matzo meal. Pat everything in well, then arrange the crumbed fillets on a | and chill for at least 30 minutes anal up to 2 hours.

In a large, heavy frying pan, heat the oil until it will turn a cube of bread dropped into the oil golden brown in 30-60 seconds. Carefully add the crumbed fillets (in batches if necessary and cook until golden brown, turning once. Remove and drain on kitchen paper. Serve immediately with lemon wedges and a selection of vegetable.