www.womanthismonth.com 57 November 2012 | l Place the water into a saucepan and bring to the boil. l Slice the galangal, lemongrass and kaffir lime leaves and add to the water. Allow to boil for two-three minutes. l Add the chicken and boil for about five minutes. l Add the finely chopped tomatoes and boil for three more minutes. l Finally, add the finely chopped chillies and mushroom pieces. Boil for eight minutes. l Add fish sauce and sugar; simmer for five minutes. l Remove the soup from the stove and allow it to cool slightly. l Add the lime juice, stir, and serve immediately. Kimchi (Korea) 2 large Chinese cabbages 160g rock salt 1l cold water 100ml fish sauce 1tspn paprika 1 white onion, finely chopped 4 cloves garlic, chopped finely 1 apple sliced, peeled and chopped finely 1tbspn salt 20g sugar 30g spring onion, finely sliced l Chop the cabbage in small chunks and place into a large bowl. Cover with the water and rock salt. Leave to soak with the cabbage immersed overnight. l Whisk together the fish sauce, paprika, chopped white onion, garlic, apple, salt and sugar. l Drain the cabbage and allow it to dry slightly by patting with a paper towel. l Toss the cabbage in the sauce until completely coated. l Place the kimchi into storage jars and leave in the fridge for a week when it will be ready to eat. l Kimchi can last refrigerated for three-four weeks. If the flavour turns too sour, it can be used in fried rice, soups or stews. l While fresh, it should be eaten raw as an accompaniment or added to soups. l In a large mixing bowl, combine chopped onions, minced garlic, grated ginger, tomato purée, plain yoghurt, olive oil, lemon juice, bay leaves, garam masala, cumin, paprika, salt, cinnamon, pepper and paprika. l Place the chicken in this mix and leave it to sit for one hour in the refrigerator, covered. l Pour everything into a large saucepan and place over a gentle heat and bring slowly to a simmer. l Allow it to cook for one hour, covered. Stir it regularly to ensure the mix or chicken do not catch and burn. l Cook gently for a further hour, covered. l Add the cream at this stage and boil for 20 minutes, uncovered. Continue stirring regularly to avoid burning. l Serve with chopped fresh coriander sprinkled over the top and with freshly cooked rice. 1-1 ½ kg chicken breast cut into cubes 1 white onion, finely diced 3 cloves garlic, minced 10g ginger, fresh grated 750g tomato purée (canned or fresh) 400g plain yoghurt 40ml extra virgin olive oil 40ml lemon juice 1tbsp cumin 1/2tbsp paprika 1tsp garam masala to taste salt to taste pepper 2 bay leaves 250ml cream 750ml water 2 lemongrass stalks 6 kaffir lime leaves 100g galangal root 500g fresh chicken, finely sliced 2 Thai chillies 100g button mushrooms, halved 2 tomatoes, ripe, fresh, skinned and seeded, chopped finely 3tspns fish sauce 10g brown sugar 6 limes, juice Tom Yum Soup (Thailand) Chicken Tikka Masala (India)
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