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EATING OUT & KHUN OCHA'S COOKBOOK
 

 

Scottish Stovies

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 from Belgium.

Ingredients                       Serves 4
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
Parsley, chopped
Salt and pepper

Cooking Method

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 traditional).


 

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.

Ingredients                Serves 2-4
Chicken breast fillets 500 g
Vegetable oil            1 tspn
Full cream milk         cup
Honey mustard         2 tbspns
Shallots chopped fine 3

Cooking Method

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 here.

It is not a difficult dish to prepare, and my local stall makes it in under five minutes.

Ingredients             Serves 1-2
Chicken (minced)      50 gm
Eggs                        3
Onion                      
Tomato                     1
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

Cooking Method

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 sauce.

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 serve immediately.


 
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KHUN OCHA'S COOKBOOK