EATING OUT & KHUN OCHA'S COOKBOOK
There are many
different recipes in Scotland for the dish known as
“stovies”. This is a dish which uses leftover meat to
provide a very filling and hearty meal. I have substituted
cooking oil for dripping in the original recipe (almost
unobtainable these days).
This concept of using
the leftovers is echoed all through Europe and comes under
the various names of Clapshot, Bubble and Squeak (England),
Colcannon (Ireland), Pyttipanna (Sweden), Biksemad
(Denmark), Trinxat (Spain), Stamppot (Holland) and, Stoemp
Potatoes, peeled and sliced 900 g
Cooking oil 50 g
Onion, finely chopped 2 medium
Chicken stock 4 tbspns
Leftover meat (beef, lamb, chicken), chopped
Salt and pepper
Heat the oil in a large frying pan then
add the onion and cook until soft and transparent. Add the (sliced)
potatoes to the onions and mix well. Cover the frying pan and cook for a
further 10 minutes, stirring occasionally. Continue to use the pan and add
the stock and meat, mixing thoroughly, then season to taste.
Simmer in the frying
pan for about an hour, stirring occasionally. This was left
on the stove, and is one derivation of the name ‘stovies’.
Garnish with parsley,
serve with seasonal vegetables and oatcakes (to be
Chicken in a Honey Mustard sauce
Chicken is a plentiful
and cheap commodity, and many recipes can be adapted to use
chicken rather than beef or pork. Most supermarkets have
chicken breast already filleted, though make sure that all
the skin is off.
Chicken breast fillets 500 g
Full cream milk
Honey mustard 2
Shallots chopped fine 3
Remove any skin from the chicken
breasts. Cut breasts into thick slices and then flatten to 1 cm thickness
using a mallet or even a rolling pin will do. Coat a large nonstick skillet
with cooking spray; add oil, and place pan over medium-high heat until hot.
Add half of the chicken fillets, and cook for two minutes on each side or
until browned. Remove from pan; set aside, and keep warm. Repeat procedure
with remaining half of the chicken breasts.
Reduce heat to low; add
milk to pan, stirring constantly, scraping pan to loosen
browned bits. Stir in the honey mustard and green onions.
Return chicken to pan; cover and cook two minutes, turning
to coat the fillets with sauce. Serve with fresh garden
peas and boiled potato.
Kai Yat Sai
A simple dish that is
traditionally Thai. The filling can be chicken, pork or
prawn, but chicken is my favorite and is the one presented
It is not a difficult
dish to prepare, and my local stall makes it in under five
Ingredients Serves 1-2
Chicken (minced) 50 gm
Garlic (crushed) 3 cloves
Shallots (chopped) 2
Fish sauce 1 tbspn
Soy sauce 1 tbspn
Sugar 1 tspn
Tomato ketchup 3 tbspns
Olive oil 2 tbspns
In a wok put one tablespoon of oil and
heat. Beat the three eggs with the fish sauce and pour quickly into the hot
pan, swirling the omelet mixture to produce a thin layer all over the pan.
In another pan (or wok)
put in the remaining oil and heat quickly. Add the crushed
garlic then the chicken. After one minute add the tomato
and onion and the sugar and stir for another minute.
Finally mix in the tomato ketchup, the shallot and soy
Replace the first wok
on a low heat and gently spoon the chicken mixture into the
center of the omelet. Fold over the edges to make a square
parcel with the chicken mixture inside. With an egg slice
scoop it out of the pan, garnish with chopped coriander and
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