Vanilla Panna Cotta with Raspberry Coulis

Panna Cotta is a really popular classical Italian dessert that can be made using a variety of different flavourings such as chocolate, coffee and caramel to name a few, but this vanilla version is my favourite. I like to serve it unmoulded with a raspberry coulis (sauce) or with grilled figs on the side. To make life even easier you can serve it in little ramekins with a pile of fresh fruit on top. You'll be surprised how simple this delicious, creamy dessert it is to make.

What you'll need:

2 cups cream
4 tblsp caster sugar
1 tsp vanilla extract/paste
2 tsp powdered gelatine
4 tsp hot water

250g frozen raspberries
1 tblsp caster sugar
2 tblsp boiling water

To make the Panna Cottas:
Bring the cream, sugar and vanilla slowly to the boil so the vanilla has time to infuse it's flavour. Pour the hot water into a cup and sprinkle the gelatine over the hot water stirring until the gelatine has completely dissolved. Remove the cream mixture from the heat and stir in the liquid gelatine. Pour mixture into 4 lightly oiled moulds (about 1/2 cup size) and allow to cool. Cover and place in the fridge for at least 4 hours.

To make the Raspberry Coulis:
Defrost the frozen raspberries and place in a blender/food processor. Pour the boiling water into a cup and add the sugar stirring until dissolved. Add the liquid to the blender and puree berries until smooth. Pass the mixture through a sieve to remove the seeds.

To serve, dip the moulds into a bowl of hot water for a few seconds then turn out onto plates. Pour the coulis around the base of the panna cottas.

Thai Green Curry with Chicken

Thai food is all about combining the right levels of hot, sour, salty and sweet. The curries are no different, and often need a fair bit of playing around with before you get the balance right.

I've tried a number of Thai Green Curry recipes over the years, and while there is always a set combination of ingredients, it's very much a matter of personal taste. It's also about the ingredients you have to hand at the time - for example, the strength of the chillies may alter how many you include so testing and tasting along the way is key.

Here's my take on a yummy green curry paste:

5cm/2inch piece of galangal
2 cloves of garlic
2 lemongrass stalks
2 shallots
A large handful of fresh coriander
4 medium chillies
1 tbsp Thai fish sauce (nam pla)
Zest and juice of one lime

First remove the outer leaves of the lemongrass, and bruise it along the stem with the blunt end of your knife. Roughly chop all of the ingredients, and place in a food processer. Blend until it makes a fine paste.

To make the curry

Heat a tablespoon of oil in a wok, and add the curry paste. Cook over a high heat for 1-2 minutes until it becomes fragrant.

Add 6 chicken thighs which have been sliced into thin strips. Stir fry for a few minutes until the paste coats the chicken and it starts to brown.

Add a 400ml tin of coconut, 1 tablespoon of Thai fish sauce and a few kaffir lime leaves which have been thinly sliced. Turn the heat down and simmer for around 10 minutes.

Stir through a handful of green beans and chestnut mushrooms then continue to simmer for a further 5 minutes until the vegetables are tender.

Finally, tear in a handful of fresh coriander and Thai basil leaves then serve with jasmine rice.