How to make Roti Chapati

Rib Eye Steak Recipe

Cream of artichoke soup

ingredients:

750g / 1 lb 11oz Jerusalem artichokes, peeled and sliced
1 lemon, thickly sliced
50g / 2 oz butter
2 onions, chopped
1 garlic clove, crushed
1.5 litres / 2 1/4pt vegetable stock
2 bay leaves
1/4 teaspoon ground nutmeg
1 tablespoon freshly squeezed
lemon juice
150ml / 5fl oz single cream
salt and freshly ground
black pepper

How to cook?

• Put the artichokes in a bowl with the lemon slices, and cover with water.
• Melt the butter in a large saucepan over a low heat. Add the onions and garlic, and sweat gently for 3–4 minutes until soft.
• Drain the artichokes, discarding the lemon, and add to the pan. Mix well and sweat gently for 2–3 minutes without allowing to colour.
• Add the stock, bay leaves, nutmeg and lemon juice. Season with salt and pepper. Bring slowly to the boil, then cover and simmer gently for about 30 minutes.
• Discard the bay leaves. Cool the soup slightly, then purée in a blender or food processor until smooth.
• Pour the soup into a clean pan and bring to the boil. Reduce the heat, stir in the cream and cook gently, without boiling, for 2 minutes. Serve immediately.

Prawn wonton soup

ingredients:

For the wontons
175g / 6 oz cooked prawns, peeled and deveined
1 garlic clove, crushed
1 spring onion, finely chopped
1 tablespoon light soy sauce
1 tablespoon Thai fish sauce
1 tablespoon chopped fresh coriander leaves
1 small egg, separated
12 wonton wrappers
For the soup
1 litre /1 3/4pt beef stock
1 tablespoon Thai fish sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
2 small fresh red chillies, seeded and sliced
2 spring onions, sliced

How to cook?

• To make the wonton filling, finely chop the prawns. Transfer to a glass or ceramic bowl, and stir in the garlic, spring onion, soy sauce, fish sauce, coriander and egg yolk.
• Lay the wonton wrappers on a work surface in a single layer, and put about 1 tablespoon of the filling mixture in the centre of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. Bring the two bottom corners of the triangle around to meet in the centre, securing with a little egg white to hold in place. Cover with a damp tea towel or cloth until needed.
• To make the soup, put the stock, fish sauce, soy sauce and rice wine in a large heavy saucepan, and bring to the boil over a medium heat. Add the chillies and spring onions. Drop the wontons into the pan and simmer for 4–5 minutes, until thoroughly heated. Serve immediately.