Oriental
Eastern feasting at its very best with hints of Japanese, Chinese and Thai to enjoy!
Serves 2Dhal Curry
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Serves 4Coconut Lime Jellies with a Puree of Mango and Lime
Coconut, lime and mango are all ingredients found in Thailand and, not surprisingly, this easy cheat dessert would slip down really well after a fiery Asian curry.
Serves 2Oriental Chicken
It’s hard to believe something so simple and easy can, firstly, be low-fat and secondly, taste so very good. I guarantee that once you’ve made this once, you’ll go on making it for ever.
Serves 2Hung Shao Pork with Stir-fry Greens
It was many years ago when I first met Ken Lo, the famous cookery writer and restaurateur, and asked him how to make this, which is one of my favourite Chinese dishes. He didn't just give me the recipe, he came round to the flat where we were living
Serves 4-6Oriental Pork Casserole with Stir-fried Green Vegetables
This is quite an exotic recipe, a wonderful combination of flavours that develop and permeate the pork as it cooks very slowly. The surprising thing is the casserole takes only 6 minutes or so to prepare from start to finish. Serve it with Thai fragr
Serves 2Marinated Cucumber and Sesame Salad
This very simple little salad makes a nice side dish. I like to serve it as a nibble before an oriental meal. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk
Makes three 500 ml capacity jarsMango Chutney
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
Serves 4 Oriental Steamed Fish with Ginger, Soy and Sesame
This can be a quick supper dish for the family or it's exotic enough for entertaining: all you need is a fan steamer – bamboo or the old-fashioned kind.
Serves 4 as a starter; 2 as a main course.Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce
If you like the flavour of prawns, then frozen, raw tiger prawns, defrosted and briefly deep-fried, give possibly the best flavour of all – apart from taking them straight out of the sea. In The Oriental's cookery school the prawns were wrapped in th
Serves 4Cucumber Raita
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
