HOMECOOKING WITH TERESA

This dish is a favourite at our household. It is a delicious way to eat lentils. It is a recipe from Jamie Oliver and apparently he had it on the menu of his restaurant 'Fifteen' for many years because the customers just loved it. I first made it a few years ago, and only do it when I can find fresh Australian scallops at the shop. Unfortunately when you live in a small country town it is not that often. Perfect dish for a slightly cold autumn evening. INGREDIENTS 300g puy or Castelluccio lentils 1 bay leaf 3 cloves of garlic 1 potato, peeled 1 tomato a handful of fresh Italian parsley, finely chopped champagne vinegar (or red-wine vinegar) extra virgin olive oil sea salt and freshly ground black pepper 5 heaped Tbsp creme fraiche or thick natural yoghurt juice of 1 lemon 2 handfuls of asparagus 12 slices pancetta or smoked streaky bacon olive oil 12 large scallops, shelled 24 sage leaves METHOD: In a saucepan, cover the lentils with water and, to give ...

I first tried this curry a few years ago in the Thai restaurant in Harrington. It was a prawn curry and I couldn't forget its taste. It was mouthwatering! I had to have the same dish everytime I went there!! I have tried now to replicate this curry at home many times, and have to admit that the recipe below is excellent! Very similar to the one from the restaurant in Harrington, which unfortunately closed down a few months ago. INGREDIENTS: Chu chee paste 10 large dried red chillies 1 Tbsp coriander seeds 1 Tbsp mixed peppercorns 1 Tbsp shrimp paste (belacan) 10 kaffir lime leaves, finely shredded 2 Tbsp grated kaffir lime zest (or lime or lemon zest) 2 Tbsp chopped coriander stem and root 1 lemon grass stem, white part only, finely chopped 3 Tbsp chopped fresh galangal (or ginger) 1 Tbsp paprika 1 Tbsp red curry paste 6 garlic cloves, chopped 1 big red onion, chopped 500ml (2 cups) coconut cream (tin unshaken) 1 kg fish fillets, cut into...