Wine & Dine

Taste of the Orient

Try something a little different this month with some Chinese recipes from one of the West’s favourite restaurants – Royal Villa Chinese Restaurant, 1st Floor, National Aquarium, Salthill, Galway 091 580131 & Castlecourt, Castle Road, Oranmore, Galway 091 790823

Chicken Ginger & Coconut Soup (serves 4)
A warm hearty soup and a great way to use up left over roast chicken.

• 500ml coconut milk
• 500ml chicken stock
• 3 stalks of lemongrass, bruised and chopped
• 1inch piece of ginger, sliced thinly
• 10 black peppercorns, crushed
• 300g boneless chicken sliced thinly
• 100g thinly sliced carrot
• 100g sliced green beans
• Juice of 1 lime
• Tablespoon of fish sauce

To garnish:
• Sliced red chillies
• Chopped spring onions
• Coriander leaves

1. Bring the coconut milk and chicken stock to the boil and add the lemongrass, ginger and
peppercorns. Simmer gently for 10 minutes.

2. Strain into a clean saucepan and return to heat.

3. Add the chicken, carrots and green beans and simmer for 10 minutes.

4. Add lime juice and fish sauce and check seasoning (a little cream can be added for a richer taste if desired).

5. Serve piping hot garnished with red chillies, chopped spring onions and coriander leaves.

Stir fried Beef and Pak Choi in Cracked Black Pepper Sauce

• 500g rib eye beef trimmed of all fat, and cubed into bite size pieces
• 4/5 heads of pak choi, cut and washed (if not available you can use Chinese leaves or another green of choice)
• 1 thinly sliced onion
• 1 carrot thinly sliced
• 4 spring onions, cut into 2 inch lengths
• 1 teaspoon minced garlic
• Cracked black pepper
• Dark soy sauce
• Sesame oil
• White wine

1. Place beef in a bowl and add pinch of salt, 2 tablespoons dark soy, 1 tablespoon wine and 1 teaspoon of sesame oil, leave to marinate for 10 mins.

2. In a hot wok fry the beef in a little oil until nicely coloured. Remove and leave to one side.

3. In the wok add 1 teaspoon minced garlic, sliced onion, carrot and 2 teaspoons cracked black pepper, stir fry for 30-40 seconds then add 1 tablespoon of wine.

4. Add the beef and pak choi and approx 2 cups of water, bring to the boil and season with salt, sugar and white pepper to taste.

5. Add spring onions and 1 teaspoon dark soy.

6. Thicken with a little potato starch or cornflour mixed with water and add 5/6 drops of sesame oil.

7. Serve immediately with rice.

Prawn Skewers with Satay Sauce (serves 4 as a starter)

You will need:
• 24 raw tiger prawns, peeled and deveined
• Small wooden skewers soaked in water (to prevent burning)
• 1 tablespoon of crunchy peanut butter
• 1 thinly sliced red chilli
• Mixed salad leaves

For marinade:
• 1 tin coconut milk
• 2 teaspoon red curry paste
• 1 teaspoon ground turmeric
• Squeeze of lime juice
• Pinch of salt and sugar

1.In a large non-metallic bowl, mix all of the marinade ingredients until well combined.

2.Add prawns, mix well and place in fridge for 2 hours minimum.

3.Remove prawns from marinade and thread onto wooden skewers.

4. Pour marinade into a small saucepan and heat gently, add crunchy peanut butter and half the red chillies. When hot check seasoning and add salt and sugar if needed.

5. Place skewers on a wire rack and cook under a hot grill for approx 2 mins each side.

6. Serve on a bed of mixed salad leaves and the satay sauce sprinkled with remaining chillies.

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