EAST & WEST

Thai - Stir - Fry - Serve 3 – 4

Ingredients
300g              Chicken Breast: boned and skinned
3 tbs              Sunflower oil
75g                Cashew nuts
2 tbs              Fish sauce
1 tsb              Sugar
1 tsb              Lime Juice
2 tsb              Soy Sauce
2 garlic cloves  Peeled and chopped finely
1 chilli             Seeded and sliced finely
80g                Small fresh or frozen peas
80g                Bamboo shoots, sliced
1 tsb              Chopped coriander
1 tsb              Chopped basil

Method
-    Slice the chicken thinly. Heat 1 tsb oil in a wok or frying pan and toss the cashews in it until lightly browned. Set them aside.
-    Combine the fish sauce, sugar, lime juice and soy sauce and set aside. Add the rest of the oil to the pan and stir-fry the garlic and chilli for a few seconds, then add the Chicken.
-    After 1 minute, add the vegetables and continue to toss and fry. When the chicken has turned white, which takes 1- 2min, add the sauce.
-    Coat all the ingredients well with the sauce and fry 1- 2min more. Add the chopped herbs and cashew for the last 30 seconds.





Creme Lorraine - Serves 4

Ingredients
6                   Rashers Streaky Bacon
150 g             Gruyere or mixture of Gruyere and Parmesan.
250ml             Double cream
1                   Egg

Salt and freshly ground pepper

Method

-    Heat the oven to l80e, 350F, gas 4. Fry he bacon in its own fat until crisp and break it into small pieces.
-    Mix together the cheese and cream, add the well-beaten, egg, seasoning and bacon, stir well and fill buttered individual soufflé dishes.
-    Bake for about 20 min: the mixture should be set, just coloured and very slightly risen. If you bake the cream in a large soufflé dish t will take about