Ingredients:

sausage skins
200 grams pork mince
50 grams galangal
50 grams lemon glass
5 garlic cloves
5 coriander root
5 kaffir lime leaves
1 tablespoon red curry paste
1-2 teaspoons salt

Procedure:

Blend the galangal lemon grass, garlic cloves, coriander root, and kaffir together. Mix into the other ingredients and leave to meld for an hour or two. Pipe into the sausage skin.

Ingredients:

20 sheets rice paper
100 grams pork mince
40 grams glass noodle
2 tablespoons maggi sauce
1 teaspoon white pepper
1 tablespoon oil
green lettuce
mint leaves
coriander leaves

Procedure:

Soak the glass noodle for 15 minutes. Heat oil in a frying pan. Fry the pork mince, white pepper, Maggi sauce and stir fry until the pork is cooked and any excess water boiled off. Add the glass noodles and mix/fry for approximately 30 seconds. Set aside and leave to cool.
Clean and slice the lettuce, mint leaves and coriander leaves. Soak the rice paper in warm water for 30 seconds to just soften it. Don’t soak it too long or it will disintegrate. Assemble the parcels, take a sheet of rice paper, some of the pork and noodle mix, some of the lettuce, coriander and mint and wrap the ingredients up in the rice paper. Serve with a sweet peanut dipping sauce.

Ingredients for Sweet Peanut Sauce:
1 tablespoon chopped or pounded peanuts
3 tablespoons sugar
2 teaspoons salt
1 tablespoon chopped coriander leaves
100 ml. water

Procedure:
In a saucepan, place the water and sugar and bring to the boil. Add the salt and chopped peanuts and leave to cool. Add the coriander.

Ingredients:

30 grams kiwi fruit
100 ml. yoghurt
100 ml. whipping cream
50 ml. sugar
1 tablespoon lime juice
2 eggs yolk

Procedure:

Clean and peel the kiwi, it’s better to remove the bulk of the seeds and just keep the pulp, since the seeds make it bitter. Blend with the yoghurt and lime juice and set aside. Whisk the egg yolks and sugar together until creaming. Add the whipping cream, and which until mixed. Heat the egg cream mixture in a bain marie, stirring all the time. You want to bring it to just short of boiling, enough to cook the egg, but not enough to separate the mixture. Leave to cool, then mix in the yoghurt mixture. Place in the freezer for 1 hour, then remove it, whisk it again to break up ice crystals, and put it back in the freezer.

Ingredients:

4 skinless boneless chicken breasts
drizzle olive oil
1 tablespoon garam masala
1 large ripe mango
1/2 cucumber
1/2 small red onion
handful fresh coriander leaves
4 tablespoons soured cream or natural yogurt
grated zest and juice of 1/2 lime
warm naan bread , to serve

Procedure:

Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through. Peel and slice the mango into slim wedges. Halve the cucumber lengthwise and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates. Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.