Recipes from local chefs, encouraging the use of local produce.

Tandoori spring rolls


Five, eight ounce chicken breasts; one lemon juiced; 10 tablespoons of Tandoori paste; two carrots cut into julienne; one pack of fresh bean sprouts; one large onion (sliced ); one yellow pepper julienne; one red pepper julienne; one green pepper julienne; one bunch of finely chopped coriander; two ounces of vegetable oil; two teaspoons of fish oil and one packet of spring roll pastry.


Marinade tandoori paste, chicken breasts, yogurt and lemon juice. Leave in the fridge for 24 hours.

Heat oil and fish sauce in frying pan. Slice the chicken finely and stir fry until cooked. Add onions and pepper and cook for a further five minutes. Finally, add chopped coriander and bean sprouts. Remove from heat and cool. Place the mix onto the spring roll pastry, roll and seal it with oil and water.

You can make 20 spring rolls, leave them in fridge until needed.

Deep fry for two to three minutes and until golden brown. Serve with a dip of your choice.

Caribbean Lamb Curry


Two pounds boned leg of lamb; four tablespoons of curry powder; three crushed garlic cloves; one large chopped onion; four thyme sprigs or one teaspoon of dried thyme; three bay leaves; one teaspoon of ground allspice; two tablespoons of vegetable oil; four tablespoons of butter or margarine; three and three quarter cups stock or water; one fresh hot chilli pepper. Cooked rice to serve, coriander sprigs to garnish.


Cut the meat into two inch cubes, discarding any excess fat and gristle. Place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice and oil into a large bowl and mix. Marinate in the fridge for at least three hours.

Melt the butter or margarine in a heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning the meat frequently. Stir in the stock and the chilli peppers and bring to the boil. Reduce the heat, cover the pan and simmer for one and a half hours or until the meat is tender. Serve with rice and garnish with coriander.

Thai stir fried vegetables


Four spring onions; two cloves of garlic; one red chilli; one large carrot; 8oz broccoli; 8oz baby sweetcorn; 8oz Chinese leaves; four tablespoons of groundnut oil; one tablespoon of soy sauce; one tablespoon of fish sauce; one tablespoon of sesame oil; and 3fl oz of rice wine.


Trim and slice spring onion; peel and crush the garlic. De-seed and chop the chilli. Peel and cut the carrot into thin strips. Cut the broccoli into small florets. Cut sweetcorn in half lengthways. Wash and separate Chinese leaves and cut into one inch wide strips.

Heat the groundnut oil in a wok or a large frying pan over a high heat. Add the spring onion, garlic, chilli and stir fry for one minute. Add the carrot, broccoli, sweetcorn, and stir fry for four minutes. Add the Chinese leaves to the wok, pour in the rice wine, soy fish sauce and sesame oil. Stir fry for two minutes then serve.



Page generated in 0.0841 seconds.