Thirdpersonmatt

Ingredient: Batter 1 cup self-raising flour 1/4 cup cornflour salt and pepper 1 tablespoon oil 1 cup water 500 g fish fillets, boned, cut into 5 cm strips 12 sardiens, heads and bones removed 8 raw medium king (large) prawns, shelled 8 scallops, cleaned and deveined 1 calamari hood, cut into rings flour for coating oil for deep frying tartare sauce, to serve lemon wedges, to serve   To [...]
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Ingredient: 1 1/2 cups milk 1 bay leaf 1onion slice 5 whole black peppercorns 60 g butter 1 onion, finely chopped 1 stick celery, finely chopped 1/4 cup plain flour 425 g can tuna, drained, flaked, juice reserved 1/4 teaspoon nutmeg 1/3 cup cream 1/4 cup finely chopped fresh parsley 1/2 cup grates cheddar cheese salt and freshly ground black pepper, to taste 1/2 cup fresh breadcrumbs 1/2 cup grated cheddar [...]
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Ingredient: 1 cup white wine 2 cups fish stock 1 tablespoon lemon juice 1 large slice onion 4 Atlantic salmon cutlets, 2.5 cm thick fresh dill, to garnish Hollandaise Sauce 3 egg yolks 125 g butter, melted and hot 1/2 teaspoon grated lemon rind 1 tablespoon lemon juice Place wine, stock, lemon juice and onion slice in shallow pan. Bring to boil; reduce heat to simmer. Place [...]
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500 g ( 4 cups) cooked rice
4 tablespoons oil
5 cloves garlic, minced
250 g (9 oz) chicken, pork or beef, thinly sliced
2 eggs
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper
2 spring onions, thinly sliced
1 cucumber, peeled and sliced, to serve
2 tomatoes, cut into wedges, to serve
1 lime, haled, to serve

Chilli Dipping Sauce
4 tablespoons freshly squeeved lime juice
3 tablespoons fish sauce
2 bird’s-eye chillies, thinly sliced
2 cloves garlic, minced

1 Make the Chilli Dipping Sauce first by combining all the ingredients in a bowl. stirring to mix well. This makes about 175 ml(3/4 cup) of sauce. Transfer to a serving bowl and set aside.
2 Place the rice in a large bowl and toss it gently to separete the grains. Set aside.
3 Heat the oil in a wok over high heat,turning to grease the sides. Add the garlic and stir-fry for about 1 minute until fragrant. Add the meat and stir - fry for about 1- 2 minutes until the meat changes coler, then add eggs and mix well. add the rice and stir-fry for several minutes, mixing and tossing constantly until the rice is heated through. Finally add the soy sauce, sugar and pepper. Stir-fry for a further 1 to 2 minutes and remove from heat.
4 Arrange the rice on a serving platter and scatter spring onions on top. Serve immediately with cucumber, tomatoes, lime and Chilli Dipping Sauce.

Serves 4
Preparation time: 20 mins
Cooking time:12 mins

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300 g topside mince
1 medium-sized onion, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1/2-1 tablespoon Chinese hot bean paste
1-2 teaspoons sugar
1 tablespoon dark soy sauce
500 g soft bean curd, cubed
3/4 cup chicken stock
1 tablespoon cornflour
large lettuce leaves for serving

1 Stir-fry the minced beef and onion in the oil for 4 minutes.
2 Add the garlic and ginger and fry briefly. Then add the bean paste, sugar and soy sauce and cook for about 1 1/2 minutes, stirring frequently.
3 Add the bean curd and the combined stock and cornflour and cook gently, stirring, until the sauce thickens. Serve in lettuce cups.

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