Food Recipe Notebook

SERVES 4 to 6 INGREDIENTS 350 g/12 oz. raw prawns 350 g/12 oz. firm white fish, such as monkfish, cod or haddock 175g/6 oz. small squid rings 1 tbsp. lime juice 450 g/1 lb. live mussels 400 ml/15 fluid oz. coconut milk 1 tbsp. groundnut oil 2 tbsp. Thai red curry paste 1 lemon grass stalk, bruised 3 kaffir lime leaves, finely shredded 2 tbsp. Thai fish sauce salt and freshly ground black pepper fresh coriander leaves, to garnish HOW TO COOK 1. Peel the prawns. Using a sharp knife, remove the black vein along the back of the prawns. Pat dry with absorbent kitchen paper and reserve. 2. Skin the fish, pat dry and cut into 2.5 cm/1 inch chunks. Place in a bowl with the prawns and the squid rings. Sprinkle with the lime juice and reserve. 3. Scrub the mussels, removing their beards and any barnacles. Discard any mussels that are open, damaged or that do not close whe  tapped. Place in a large saucepan and add 150 ml/ 1/4 pint of the coc

SERVES 8 to 12 PREP TIME 30 minutes INGREDIENTS HONEY VINAIGRETTE 1/2 cup olive oil 1/2 cup canola or grapeseed oil 1/4 cup white sugar 1 tsp. Dijon mustard 1 tsp. table salt 2 1/2 tbsp. apple cider or white wine sugar 2 tbsp. finely grated red onion 1 head lettuce 1/2 cup walnuts 1/2 cup strawberries, sliced 1/2 mango, sliced 1 kiwi, sliced HOW TO MAKE 1. Make the honey vinaigrette. Combine olive and canola oils in a measuring glass. Add sugar, mustard, salt, and red onions to a blender. Pour in the vinegarand blend on high until sugar thoroughly dissolves. While the blender is still running, remove the lid and add the oils in a steady stream until emulsified. Transfer dressing to a bowl, and mix the dressing to combine. 2. Arrange lettuce, walnuts, straberries, kiwi, and mangoes in a salad bowl. Pour dressing over salad. Mix well combine.

SERVES 4 PREP TIME 20 minutes INGREDIENTS 1/2 cucumber matchstick 1/4 cup shredded radish 1 cup shredded kani (artificial crabmeat) 1/2 cup Japanese mayo, add more according to preference 1 tsp. Kikkoman soy sauce 2 cups lettuce, thinly sliced 2 ripe mangoes, thinly sliced ebiko for topping slice nori for topping HOW TO MAKE 1. Combine cucumber, radish, kani, Japanese, mayonnaise, and soy sauce in a bowl; mix well. Chill in the refrigerator. 2. Arrange lettuce in a salad bowl. Top with kani mixture, ebiko, and nori

SERVES 10 to 12 PREP. TIME 45 minutes COOKING TIME 30 minutes INGREDIENTS olive oil, as needed 2 pieces chorizo de Bilbao, sliced 200 grams green bell pepper, chopped, plus extra for garnish 200 grams red bell pepper, chopped, plus extra for garnish 200 grams onions, chopped 150 grams garlic, chopped 200 grams fresh tomatoes 1 tbsp. rock salt 1/2 tsp. saffron threads 4 cups uncooked Japanese rice or Calasparra rice 6 chicken wings, halved 100 grams pork shoulder, chopped into small pieces 7 cups chicken stock (7 cups of water plus 4 Knorr chicken broth cubes) 1/4 tsp. egg-yellow powdered food coloring, mixed with 1 tbsp. water 6 prawns 200 grams clams, cleaned and uncooked 200 grams mussels, cleaned and beards removed and uncooked 1 crab, halved (optional) 2 hardboiled eggs, sliced 1/2"cup frozen green peas, thawed HOW TO COOK 1. Heat olive oil in a 16-inch paellera over medium heat. Add chorizo and cook for

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 2 to 3 hours INGREDIENTS 1 kilo beef shank with bone marrow 1 onion,quartered 1 cup leeks,sliced  10 cloves garlic,smashed 4 pieces lemongrass (white part only),smashed 1 (1-inch) piece ginger,peeled water,enough to cover the beef 2 pieces corn, halved  1 cup bamboo shoots 2 knorr beef cubes 1 potato, halved 2 bunches pechay 1 cabbage, quartered salt & pepper, to taste HOW TO COOK: 1. Boil the beef shanks in a pot filled with water for 5 minutes.Strain the water from the beef and throw away the water.Set beef aside. 2.Sautè onions, leeks, garlic, lemongrass, and ginger in a casserole. 3. Add the beef shanks and enough water to cover. Add the corn and bamboo shoots. Simmer for 2 to 3 hours or until the beef is tender. 4. When beef is tender, strain the broth. Return the broth to the casserole and add the beef cube, potato,