Basil Pesto

Perfect basil Pesto

I love having a jar of homemade pesto in the fridge. Obviously its great on pasta but I love it on toast, or served as a dip with plain crostini.For a simple potato salad add some pesto to boiled potatoes, add a little extra Parmesan cheese and a few fresh basil leaves.

Ingredients

1/2 cup lightly toasted pine nuts
2 cups fresh basil leaves
3 cloves garlic crushed
6 tbs olive oil
3/4 cup grated Parmesan cheese

Method

Place the pine nuts, basil, garlic and cheese in a food processor and process until finely chopped.
With the motor running slowly add the oil until well combined.










 

Apple and Date cake with coconut topping

Apple and Date Cake with Coconut topping

My mother and father in laws arrived in Dubai yesterday so this was a great excuse to make this decadent dessert cake. Its full of apples and dates with a sticky coconut topping, serve it with vanilla ice cream and you have a sensational dessert.

Ingredients

2 green apples peeled, cored and cut into small chunks
1 1/2 cup of dates pitted
1 teaspoon of bicarbonate of soda
1 cup boiling water
125g butter
1 cup castor sugar
1 egg
1 teaspoon of vanilla bean paste
1 1/2 cups plain flour
Topping
75g butter
1/2 cup brown sugar
3/4 cup shredded coconut
2 tbls milk

Method

Place the apple, dates and soda in a bowl pour over the boiling water and allow to cool.
Beat the butter and sugar together until thick and pale, add the egg and vanilla.
Fold in the flour and the apple and date mixture.
Pour into a greased spring form tin and bake for 45 minutes in the oven at 180.
To prepare the topping place all the ingredients in a pan, heat and stir until the butter has melted and the sugar has dissolved.
Remove the cake from the oven and pour the topping on top.
Return to the oven and bake for a further 15 minutes.
Allow the cake to cool completely in the tin.
Transfer to a serving plate.







 

Creamy Mushroom Beef Stroganoff

Creamy Mushroom Beef Stroganoff

serves 4-6

I have given this 80s dish a make-over, its such a delicious comforting meal that I thought it should make a come back. My husband went back for seconds so it was obviously a success, served with rice and steamed broccolini, I had dinner on the table in 30 minutes.

Ingredients

Olive oil
500g beef fillet cut into thin strips
1 medium red onion diced
4 cloves garlic crushed
salt and pepper
250g mixed mushrooms sliced
6 dried mushrooms soaked in 1/2 cup warm water
1/2 cup whiskey
1 tbs tomato paste
200ml light sour cream
3 ts chopped parsley
pinch smoked paprika

Method

Heat a large heavy based pan and add 2tbs of olive oil.
Season beef with salt and pepper and fry for 1 minute to brown all over, transfer to a plate and keep warm.
Add an extra tbs of oil to the pan, reduce the heat to low and fry the onion and garlic for 5 minutes.
Add the mushrooms, soaked mushrooms and the soaking liquid to the pan.
Add tomato paste, whiskey and the cooking juices from the resting beef to the pan and bring to the boil.
Add the paprika and the sour cream, allow the sauce to reduce slightly about 5 minutes.
Add the beef cook for a further minute, taste for seasoning and stir through chopped parsley.
Serve with steamed rice.





 

Fresh Tuna Spring Rolls with Harissa Mayonaise

Fresh Tuna Spring Rolls with Harissa Mayonnaise

Makes 15

This has to be one of the easiest canapes or snacks to prepare, they are so delicious. Once you have made these, it will become a great standby recipe for easy entertaining.

Ingredients

300gm tuna fillet cut into 15 batons
Fresh coriander leaves
Spring Roll Wrappers ( small squares )
1/2 cup Japanese mayonnaise
1/2 teaspoon harissa paste

Method

Lay a spring roll wrapper on a work surface, place a piece of tuna in the corner top with a few coriander leaves and roll up using a little water to seal the ends.
Deep fry the spring rolls for 30-40 seconds.
Combine the mayonnaise and harissa paste.
Serve the spring rolls hot with harissa mayonnaise.












 

Steamed Prawn Wontons

Steamed Prawn Wontons

Makes 30

These little pockets or prawns and herbs are so delicious, you won't stop at one. They are easy to make and because they are steamed they are super healthy. I made them last night along with a Thai Beef salad for Dean and myself, we had 8 wontons leftover, obviously they were quite a hit.

Ingredients

300 gm fresh uncooked prawns
200 gm white fish
3 cloves garlic
2 tbs fish sauce
2 tbs chopped coriander
4 spring onions chopped
wonton wrappers
Ginger dipping sauce to serve

Method

Combine all the ingredients except for the wonton wrapper in a food processor and process until you have a smooth paste, note it will be sticky.
Heat water in a wok and place a bamboo steamer lined with baking paper on top.
Place a wonton wrapper in the palm of your hand and place a teaspoon of the filling in the centre.
Pinch the sides together, using a little water to seal.
Place in the steamer and steam for 7 minutes serve with ginger dipping sauce.
Ginger Dipping Sauce
1/2 cup soy sauce
1 tbs mirin
1 tbs grated ginger







 

Banana and Treacle Cake

Banana and Treacle cake

This is actually a James Martin recipe, he uses golden syrup, but Dubai is currently out of golden syrup so I substituted it with treacle. Its works really well, the cake is a little darker and richer, but still a winner with the family. Every week I seem to make something with over ripe bananas, with the heat they only last a couple of days and my kids apparently don't like to eat things that according to them  "don't look right". I love the fact that all the ingredients are mixed together in a food processor, no beaters, mixing bowls and the rest of the paraphernalia that is part of baking!!!!!!!

Ingredients

3 large rip bananas
100 gms butter
4 tbs treacle
100 gms castor sugar
250 gms plain flour
4 teas baking powder
3 eggs

Method

Pre heat oven to 190c.
Place the bananas in a food processor and pulse for 10 seconds.
Add remaining ingredients, and blend until you have a smooth batter.
Pour the batter into a prepared cake tin and cook for 1 hour or until a cake skewer comes out clean.

Note : you may need to cover the cake with foil during the cooking time if it starts to brown to much.











 

Chicken, Walnut and Watercress sandwiches

Chicken,Walnut and Watercress Sandwiches

Cocktail Menu part 5.

Makes 30

I am always surprised how quickly these disappear, the humble sandwich becomes the star of the party. The filling can be made the day before, but the sandwiches are best made on the day. My kids love the filling in wraps for lunch, makes a nice change from the ham and cheese rolls. If you can't get fresh watercress substitute it with fresh rocket.

Ingredients

2 medium BBQ chickens, meat removed and shredded
1 cup mayonnaise
3/4 chopped walnuts
3/4 cup chopped parsley
3 sticks celery finely chopped
salt and pepper to season
2 cups fresh watercress or rocket
20 slices fresh sandwich bread

Method

Combine the chicken, walnuts, parsley, mayonnaise, celery and salt and pepper in a large bowl mix well.
Lightly butter the slices of bread.
Make into sandwiches, adding the watercress or rocket.
Remove the crusts and cut into three fingers.
Arrange on serving plate.
 

Sushi

Sushi

Cocktail Menu part 4

Makes 40-50

Sushi really isn't hard to make, its takes a little bit of practise, a bamboo mat and confidence. I make this alot, my whole family loves it and given the price of sushi in a Japanese restaurant its certainly cheaper to make your own. You can use a variety of fillings such as fresh salmon or tuna, avocado, tempura prawns, cucumbers and the list goes on, just make sure that the ingredients are the best you can afford and are really fresh.

Ingredients

550g sushi rice or short grain rice
5 tbs rice vinegar
1 tbs mirin
3 tbs sugar
2 teas salt
10 sheets nori
Filling Suggestions
Japanese mayonnaise
wasabi paste
salmon fillet cut into batons
tuna fillet cut into batons
carrots and cucumber cut into thin batons
salmon with avocado
tempura prawns with Japanese mayonnaise

The first step to making great sushi is preparing your rice!!!!!!!!

Method

Wash your rice under cold water until the water runs clear.
Put the rice in a pan with 3 cups water and bring to the boil, cook for 10 minutes, then lower the heat and cook for a further 12 minutes or until the rice is tender.Note if using a rice cooker add the same quantity of water to rice.
Remove from the heat and allow to cool for 15 minutes.
To make the dressing for the rice, combine the vinegar, sugar, mirin and salt in a small saucepan and and stir over a low heat until the sugar has dissolved.
Place the rice in a non-metallic dish or bowl and using a rice paddle or wooden spoon mix the dressing through the rice.
The rice needs to cool to room temperature.
To prevent rice sticking to your hands fill a small bowl with water and 1/4 cup vinegar.
Lay your nori sheet on top of the bamboo mat.
Press a thin layer of rice on top of the nori leaving a 2cm border.
Spread a small amount of wasabi or Japanese mayonnaise along the rice at the end that is closest to you.
Top with your choice of filling.
Lift up the edge of the bamboo mat and roll the sushi starting from the edge nearest to you.
When you have finished rolling  press the mat to make either a round or square roll.
With a sharp knife trim the ends and cut into 6 pieces.
Repeat with remaining nori, rice and fillings.






















 

Polenta Crostini with gorgonzola / Caramelized onion and feta tarts Cocktail Menu

Polenta Crostini with Gorgonzola / Caramelized onion and feta tarts.

Cocktail menu part 3

Both of these canapes use the same onion jam, they are a great vegetarian option but the most die hard meat lovers will devour them also.

Polenta Crostini with Gorgonzola

Makes 25

Ingredients

850ml chicken stock
175g instant polenta
1/2 teas salt and pepper
3 tbls grated Parmesan cheese
1 tbls fresh thyme leaves chopped
1/2 of the onion jam mixture
125g Gorgonzola

Method

Bring the chicken stock to the boil in a large pan.
Add the polenta and salt and stir constantly until thick about 10 minutes.
Add the pepper, Parmesan and thyme leaves.
Pour the polenta into an oiled loaf tin, allow to cool completely.
Remove from the tin and cut into 10 slices, then cut each slice into quarters.
Heat a large skillet or pan brush with olive oil and fry each square for about 2 minutes each side, remove and allow to cool.
Top with a teaspoon of the onion jam and 1/2 teaspoon of the Gorgonzola.
Arrange on a serving plate.

Caramelized onion and feta tarts

Makes 48

These tarts can be made 2 days in advance store in the fridge and when ready to serve heat in a preheated oven for 10 minutes.

Ingredients

2/500gm blocks shortcrust pastry
180g feta cheese
300ml cream
4 eggs
1teas salt
1/2 teas pepper
2tbls fresh thyme leaves
1/2 the onion jam mixture

Method

Preheat oven to 200c.
Roll out the pastry to 1/8 in thickness, cut out 24 circles per block of pastry.
Line the pastry rounds in mini tart pans or tins.
Cut out small squares of baking paper and line each tart with the paper, fill the paper with baking beans. This is called blind baking
Bake for 10 minutes remove from the oven, discard the paper and beans and return the pastry cases to the oven for a further 10 minutes.
Allow to cool slightly.
Combine the eggs, cream, salt and pepper and the thyme in a mixing jug, mix well.
Fill each tart with 1/2 teaspoon of the onion jam top with 1/2 teaspoon of the feta cheese.
Top up each tart with the egg mixture.
Bake for 10 minutes or until the egg mixture has set.
Serve warm


Onion Jam

2 tbls olive oil
600 gms red onions thinly sliced
2 sprigs fresh thyme
2 tbls brown sugar
2 tbls balsamic vinegar
1 bay leaf
1/2 cup water

Method

Heat oil in a pan and fry the onions and thyme, cook stirring for 15 -20 minutes.
Add the sugar, balsamic vinegar and water.
Cook for a further 10 minutes, stirring constantly or until the onions are thick and syrupy.
Store in sterilized jars.





























 

Lamb Koftas with yogurt and mint sauce - Cocktail Party

Cocktail party Part 2

Lamb koftas with yogurt and mint sauce

makes 50

As part of the cocktail menu I made these lamb koftas, they are delicious served with the mint and yogurt sauce, they also freeze well, so you can make them in advance just thaw in the fridge and reheat in a moderate oven for 10 minutes.

Ingredients

1kg lamb mince
3/4 cup fresh breadcrumbs
1 large brown onion
3 cloves garlic
1 tbs cumin and coriander powder
2 teas turmeric powder and ground all spice
1tbs chopped fresh mint
2 tbs chopped fresh parsley
1 egg lightly beaten
Sauce
250g plain yogurt
1 clove garlic crushed
2 tbs lemon juice
2 tbs fresh mint chopped

Method

Finely dice onion and saute for 2 minutes add garlic and cook until just soft, allow to cool.
Combine all ingredients, except sauce ingredients in a large bowl and mix well.
Line an oven tray with baking paper and preheat oven to 180c.
With wet hands, roll level teaspoons of the mixture into balls.
Place on the oven tray and cook for 10 minutes or until cooked through.
For the sauce combine all the ingredients in a bowl and mix well, chill until ready to serve.

You can make the meat balls and the sauce the day before, re heat in a moderate oven for 10 minutes.






 

Thai Fish Cakes "Cocktail Party"

Thai Fish cakes "Cocktail Party"

As a new feature to my blog once a month I will write out a complete menu, it may be anything from a casual barbecue to a formal dinner party. This month it is a cocktail party, over the weekend I catered for a friends birthday party, I prepared the following;

• Thai fish cakes with a cucumber and chilli dipping sauce
• Caramelized onion and feta tarts
• Lamb Kofta balls with a mint and yogurt sauce
• Selection of sushi
• Polenta squares with Gorgonzola
• Gourmet chicken and walnut sandwiches
• fresh tuna and coriander spring rolls with a harrisa mayonnaise

Over the next few blogs I will give you the recipes for the above canapes.

Thai Fish Cakes

 

Ingredients

 

500g firm white fish

2tbs red curry paste

2tbs chopped coriander

4 spring onions rough;y chopped

2cm piece ginger grated

4 kaffir lime leave shredded

1 tbs fish sauce

1 teas lemon grass

Dipping Sauce

6 tbls sweet chilli sauce

3 tbls rice wine vinegar

1/2 cucumber finely diced

 

Method

Place all the ingredients except for the sauce in a food processor and pulse until combined, the mix will be quite sticky.

Heat 2 tbs of vegetable oil in a pan.

With wet hands form the mixture into small patties about the size of a golf ball, fry for 2 minutes each side.

For the sauce combine all the ingredients in a bowl and mix well.

Arrange the fish cakes on a serving plate and serve with the dipping sauce and some lime wedges.

 

Note- the fish cakes can be made the day before to serve warm in a moderate oven for 10 minutes.

 

 

 

 

 

 

 

 

Veal and Mushroom Pie

Veal and Mushroom Pie

serves 6-8

Its been a while since I made this and I forgot how delicious it is, you can substitute the veal for beef just make sure that it is a cut of meat that is suitable for slow cooking.

Ingredients

1kg diced veal blade
3/4 cup plain flour
salt/pepper
1 onion diced
4 cloves garlic crushed
200g bacon lardons
400g mushrooms thickly sliced
2 tbs tomato paste
1 tbs brown sugar
400mls chicken stock
1 cup red wine
small bunch thyme
2 bay leaves
1 sheet puff pastry

Method

Season the flour with salt and pepper, and toss the meat in the flour to coat.
Heat a heavy based saucepan or pot that is oven proof add 2tbs of oil and fry the meat in batches, remove and set aside.
Add another 2tbs of oil to the pan and fry the onion, garlic and bacon for 5 minutes.
Add the mushrooms, cook for a further 5 minutes.
Add the stock and wine, scrapping all the bits that have stuck to the bottom, this adds flavour.
Add the tomato paste and sugar, return meat to the pan along with the herbs.
Place a lid or foil on top and transfer to a slow oven and cook for 1 1/2hours or until the meat is tender.
Allow the filling to cool.
Transfer the filling to a pie dish and top with the pastry.
Glaze the top of the pastry with a beaten egg and bake in a preheated oven 200c for 30 minutes.

 

Linguine with Roasted Cherry tomato sauce

Linguine with Roasted Cherry tomatoes

serves 4

I think in a past life I was Italian, I love the simplicity of Italian recipes and the way a few ingredients make a delicious and comforting meal. I make this when I want a fast, no effort dinner, try and get a mix of tomatoes.

Ingredients

2 - 250g punnets cherry tomatoes
6 cloves garlic
4 anchovies fillets
1 tbs baby capers
2 teas chilli flakes
100 mls olive oil
juice 1 lemon
400 g linguine
1/2 cup flat leaf parsley chopped
Grated Parmesan to serve

Method

Pre heat oven to 200c.
Place tomatoes on a lined tray and drizzle with 2tbs of olive oil, season with salt and pepper and bake for 15 minutes, or until they have just started to collapse.
Cook pasta until al dente.
Heat the remaining oil in a pan, add the garlic and anchovy fillets, when the anchovies have dissolved add the chilli flakes and the capers.
Add the tomatoes to the pan along with the lemon juice.
Toss the pasta through the sauce, top with the parsley and Parmesan cheese.










 

Antipasto with Easy Ciabatta bread

Antipasto with easy Ciabatta Bread

 For those of you who don't live in the UAE or haven,t been before our weekends are Friday and Saturday, so Thursday nights are the end of the week and I like to prepare something that is easy and quick. An Antipasto board is one of my families favourites, there is something to please everyone, and its a really fun way to eat as a family. Make sure you choose ingredients that are fresh and look appealing on a platter, different cheeses, meats, fresh salad ingredients and a few condiments such as pesto are sure to please. The Ciabatta recipe is so easy and you look like a bit of a star when producing warm bread from the oven!!!!

Ciabatta Bread

1 sachet of dried yeast (11g )
2 teaspoons sugar
300ml tepid water
500g bread flour
2 teaspoons salt
4 tbs olive oil
extra flour for dusting
Method
Dissolve the yeast and sugar in half of the water.
Place flour in a large bowl, make a well in the centre and pour in the dissolved yeast mixture.
Slowly incorporate the flour and yeast mixture working from the centre out, add the remaining water. You will have a moist dough.
Lightly flour a work surface and kneed dough for 5 minutes, this develops the gluten in the dough.
Place the dough in an oiled bowl, cover with cling film and set aside for 45 minutes until it has doubled in size.
Now that it has doubled in size punch the dough to knock out the air, add the olive oil.
Lightly flour your work surface again and kneed for 1 minute.
Divide the dough in 2 and roll each portion into a 20cm long sausage.
Place on a baking tray lined with baking paper.
Using the heel of your hand press every inch along the bread to flatten and widen it.
Lightly dust the top with flour and score the bread at 2 inch intervals.
Leave to prove for a further 45 minutes.
Place in a preheated oven (200c) and cook for 20 minutes.
Let rest for 15-20 minutes before slicing.

 

Beetroot Carpaccio with capers and Feta

Beetroot Carpaccio with Capers and Feta

This salad is a perfect accompaniment to salmon or lamb. I served this salad last night with salmon fillets, steamed asparagus and baby potatoes tossed in a little butter, delicious. For lunch today I am having the same salad on fresh sour dough bread topped with some smoked salmon and rocket.

Ingredients

5 medium beetroot bulbs
3 tbs walnut oil
2 tbs raseberry balsamic
80g feta cheese crumbled
1 tbs baby capers
1/2 cup chopped parsley

Method

Preheat oven 200c.
Wrap each beetroot in foil, place on a baking tray and roast for 1 hour.
Allow the beetroot to cool slightly before peeling. Use rubber gloves to avoid staining your hands.
Combine oil and vinegar in a jug and whisk to combine.
Slice the beetroot thinly, pour the dressing on top.
Top with the cheese, capers and parsley.
















 

Jelly Slice

Jelly Slice

My boys are in the middle of exam week, today they have French, Arabic and Oliver also has a maths exam. It seems a bit unfair that an 8 and 10 year old sit formal end of the school year assessments, so I thought they deserved a treat and this is one of their favourites.

Ingredients

300g Digestive biscuits ( crushed )
200g butter melted
375g condensed milk
juice 2 lemons
2 teas gelatine dissolved in 3/4 cup boiling water
1 packet strawberry jelly

Method

Mix the crushed biscuits with the melted butter.
Press into a 10" by 6" tray.
Blend condensed milk with lemon juice and dissolved gelatine, spread over biscuit base and refrigerate until set.
Make up jelly allow to cool then pour over set slice.
Place bake in the fridge until the jelly has set













 

Italian Roast Chicken with grapes and tomatoes

Italian roast Chicken with Grapes and Tomatoes

serves 6

This dish is easy to prepare and has loads of flavour,it makes its own sauce which is delicious mopped up with some crusty bread.

Ingredients

1.8 kilo chicken
zest and juice of 1 lemon
8 cloves garlic peeled and lightly crushed
salt and pepper
small bunch sage and thyme leaves
500g seedless red grapes
1/2 cup olive oil
200g cherry tomatoes
500ml dry white wine

Method

Preheat oven  to 200c.
Place chicken on its breast and use kitchen scissors to cut along each side of the back bone and remove it.
Turn the chicken over so the breast is facing  up and lightly press down to crack the breast bone.
Gently insert your fingers under the skin to separate the skin from the meat, the skin should remain attached, just loosened.
Rub the lemon zest, salt and pepper beneath the skin.
Place the tomatoes,grapes and half of the herbs in a baking dish, drizzle with half of the oil and season with salt and pepper.
Season the chicken with the lemon juice salt and pepper.
Place the chicken breast side down on top of the tomatoes and grapes, drizzle with remaining oil and top with remaining herbs.
Add wine to the dish.
Cook for 30 minutes then turn the chicken over and cook for a further 40 minutes.
Strain the sauce and transfer to a small saucepan, reduce for 5 minutes.
Pour the sauce over the chicken and serve with the tomatoes and grapes.

Serve with crusty bread and green salad.










 

Thai Seafood and Pumpkin Curry

Thai Seafood and Pumpkin Curry

serves 4-6

This is a bit decadent as I use scallops and prawns, but feel free to add extra fish if you choose not to add scallops or the prawns. I make my own curry pastes and store them in the fridge for up to 1 month, bit there are some really good store bought pastes. If using a store bought paste add 1 tbs of paste to start you can always add a bit more if you want extra heat.

Ingredients

2 tbs red curry paste (homemade)
600ml coconut milk
2 tbs fish sauce
2 tbs palm sugar/or brown sugar
250g diced pumpkin about 2cm dice
4 spring onion cut diagonally
2 stalks lemon grass white part only finely chopped
6 kaffir lime leaves finely shredded
500g prawns peeled and chopped into large pieces ( reserve 5 heads)
8 scallops
350g white firm fish cut into chunks similar size to the prawns
250g calamari rings
coriander leaves and fresh limes to serve and garnish

Method

Fry the curry paste in 1/4 cup of the coconut milk.
Add the prawn heads, remaining coconut milk, fish sauce, palm sugar, lime leaves and lemon grass.
Simmer for 10-15 minutes.
Add the pumpkin and simmer over a low heat for 10 minutes.
Add the seafood and simmer until cooked, do not over cook the seafood.
Serve with steamed rice, garnish with coriander and serve with a lime wedge.















 

Baked Ricotta and Basil Frittata

Baked Ricotta and basil Frittata

serves 4

This dish is great for brunch or a light dinner. I set myself a challenge here, Oliver my eldest son doesn't like eggs and Zach my youngest son isn't keen on cheese, (strange kids). However they both loved it, a simple rocket and balsamic dressing completed the meal.

Ingredients

6 eggs
250g ricotta cheese
3/4 cup cream
3/4 cup Parmesan cheese
100g pancetta cut into thin strips
1 onion finely chopped
1/2 cup basil leaves roughly torn

Method

Saute the onion and pancetta in 1tbs of olive oil until soft, place in a bowl and allow to cool.
Mix the eggs, cream and ricotta add to the onion mixture.
Stir in the basil and Parmesan cheese,
Lightly grease 4 gratin dishes or ramekins and divide the mixture between them.
Bake in a pre-heated oven for 25 minutes or until cooked.

This is my basic frittata mix you could add different herbs or vegetables, I love cherry tomatoes and sauteed mushrooms, have fun with it!!!!!












 

Chicken and chilli jam stirfry

Chicken and chilli jam stir-fry

serves 4

I use the same chilli jam in this recipe as I did in my warm calamari salad, refer to blog posted on the 15th April. Having the chilli jam already made, makes this a really quick week night dinner.

Ingredients

2 chicken fillets cut into strips
4 shallots thinly sliced
1/2 cup cashew nuts
1 red capsicum cut into thin strips
1 tbs fresh ginger grated
1 cup broccoli cut into florets
100g baby corn
100g snow peas
1/2 cup chilli jam
2 tbs brown sugar
1 tbs fish sauce
juice half lime
1/2 cup coriander leaves

Method

Heat 2 tbs of oil in a wok and stir-fry the chicken until lightly browned, you will need to do this in batches, remove to a plate and keep warm.
Heat another tbs of oil and add shallots, corn and broccoli stir-fry for 2 minutes.
Add the ginger, capsicum and snow peas cook until just heated through.
Return the chicken to the wok, add the chilli jam,fish sauce, lime juice and sugar, stir-fry for 1-2 minutes.
Remove from the heat and add the coriander and cashew nuts, serve with steamed rice.