image_pdfimage_print
  • ALL CATEGORIES,  Curry - Curried,  Main,  Rick,  Starter,  Thai

    Red Thai Curry Pork with Ginger and Lime

    Serves 3 Ingredients 450g pork scotch fillet, cut into 5mm slices 2 to 3 tbsp olive oil 1 small brown onion, cut into wedges 2 garlic cloves, crushed 3 cm piece ginger, peeled, finely grated 2 heaped tbs Thai red curry paste Pinch lemon myrtle 300 ml thickened cream ¾ cup chicken stock 300g potatoes, peeled, roughly chopped 200g green beans cut into 3 cm lengths 1 lime, zested and juiced 2 tsp fish sauce 2 tsp brown sugar Pinch dried basil ¼ cup fresh coriander leaves, finely chopped 1 cup long grain rice Method Heat the oil in a large non-stick frying pan over medium heat. Coat the pork…

  • ALL CATEGORIES,  Cake / Biscuit / Cookie,  Desert,  English / British,  Rick,  Snack

    Chocolate Roule

    >X-POP3-Rcpt: jeff@percy.atoz.co.uk >Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST) >From: Rick Hann <rick@cyberspace.net.au> >X-Sender: rick@advanced.ais.com.au >To: Jeff Arnold <jeff@atoz.co.uk> >Subject: Re: Probably a daft question > >Jon, > >Yep. Here ’tis. > >INGREDIENTS > >SPONGE >5 eggs, separated >1.25 cups caster sugar >185g (6oz) dark cooking chocolate >3 tblspns water >2 tblspns icing sugar >1 tblspn cocoa > >FILLING >300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream) >1 tspn vanilla >1 tblspn caster sugar >1 punnet strawberries > >TO DECORATE >extra sifted icing sugar >whipped cream >sliced strawberries > >METHOD >1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and…