Thai Fish Kebabs    

I love this recipe, its really simple and no guilty pleasures, it’s all good.  It’s a great way of eating simple fish made tasty.  It also looks like fine dining food so it’s a fabulous dish if you’re entertaining and of course for BBQ’s.  But BBQ’s are a sore subject at the moment.  Loads of recipes, just no sunshine   .   Have a go and tell me how you get on and post me your pictures of the dish.

 Ingredients

 250g raw cod fillets cut into chunks (or any white fish or prawns)

3 lime leaves finely chopped

1 tbsp Green curry paste

½ egg

1 tbsp fish sauce

½ tsp sugar

1 tbsp plain flour (or corn flour)

1 large handful coriander leaves

60g French beans or sugar snap peas cut into

thin slices (julienne)

8 skewers

 Cooking Instructions  

 Place the fish, egg, sugar, fish sauce and red Thai curry paste into the processor and blitz for 10-15 seconds, and turn out into a bowl.

 Now add the lime leaves, coriander and flour and mix together. 

 Finally add the French beans or sugar snaps and mix well and divide into 10 balls.   

 Now roll into a sausage shape about 3.5 inches long, dab your finger in a little water to be able to work with the mixture and then push onto a sturdy skewer leaving at least 2/3 inches at the end to be able to pick up and handle. 

 Place on a foiled baking tray and cook at 180º Celsius for 15 to 20 minutes. 

 When cooked and ready to serve, garnish with fresh limes cut into quarters and a little chopped coriander. 

 Recipe by Kumud Gandhi, Food writer and broadcaster – Founder of The Cooking Academy – Home of Asian cookery classes – all things healthy and nutritious.

Pork on Lemongrass Skewers – Recipe of the week

Pork skewers on Lemongrass

The sun promises to shine tomorrow Tuesday 2nd day of August and if you’re looking for a mid week treat that smacks of outdoor eating,  then this recipe is for you!  It really is very simple and healthly as well.  Use extra lean pork mince, the mixture sticks pretty well to the lemongrass so you won’t need any excess fat to bind the mince. 

Serve with a sweet chilli dipping sauce or make the cucumber and chili dipping sauce from our Thai Cookery class

Pork and Lemongrass Skewers

 Serves 4

 Ingredients:

300gms pork mince

3 tsp garlic

2 tsp galangal or ginger

2 tbsp fresh coriander

1 tsp sugar

2 tbsp soy sauce

1 tbsp fish sauce

8 lemongrass stalks (4 inch long)

 Cooking Instructions:

1)     Place pork, garlic, galangal, coriander, sugar and sauces in a bowl and mix.

2)     Divide into 8 portions and mould each one into a ball.

3)     Trim about a 1/3 off the top of the lemongrass sticks.

4)     Stick a length of lemongrass into each ball and press the mixture around the lemongrass in an oblong shape.

5)     Grill the sticks for approximately 3-4 minutes on each side

 Cooks Hint 1: Dampening your hands with a bit of oil before moulding the mix will help stop it sticking to you

Serving Tip: serve with sweet and sour sauce

Enjoy