Christmas Canapes

To make the marinade:

• Mix (or place in a blender) the galangal, lemongrass, turmeric powder, curry powder, salt and sugar.
• Add the coconut milk, pour over the chicken and allow to marinate for at least one hour in the fridge.
• Meanwhile, soak the skewers in water to prevent them from burning on the grill.
• Put the chicken onto the skewers by gently threading the pointed end of the skewer lengthways through each piece of chicken and keep in the fridge until ready to cook.

To make the peanut sauce:

• Place a saucepan over a medium heat and add the oil, followed by the red curry paste and massaman curry paste and then turn down to a low heat to cook through and to prevent the paste from burning.
• Stir continuously for about 1-2 minutes until there is a good aroma.
• Add the coconut milk, cinnamon stick, star anise, tamarind juice, palm sugar and fish sauce and continue to stir gently for a further 3-5 minute or until the palm sugar has dissolved.
• Remove the cinnamon and star anise. Taste and add the crushed peanuts. The sauce will thicken as it cools so stir in a little boiling water if needed.

To cook the chicken:

• Place the marinated chicken on a hot char-grill or under a hot grill, turning frequently for about 3-4 minutes or until cooked.
• Serve the chicken skewers on a plate with a little peanut sauce on the side.

• Serve the chicken skewers on a plate with a little peanut sauce on the side.

• Mix the flour and water to a light paste – you will need this to seal the spring roll closed.
• Bring a wok to a medium heat, add the oil and garlic and stir until you can smell the garlic aroma.
• Now add the carrots, cabbage, wood ear mushrooms and stir for a minute. Season with soy sauce, mushroom sauce, sugar and ground white peppercorns.
• Add the glass noodles and stir until the sauce is absorbed by the vegetables. Allow to cool.
• Prepare the spring roll pastry by laying each leaf out flat (cover the rest of the pastry with clingfilm to prevent drying out).
• Put the filling on the pastry and start folding. Seal with the flour and water paste.
• Using a deep fat fryer or heavy saucepan, heat the oil to 180°C. Drop in the spring rolls and cook until golden and crispy – about 3 minutes.
• Place on kitchen paper to absorb any excess oil.

• Delicious with plum or sweet chilli dipping sauce and eat the spring rolls with your fingers! Or you can wrap them in mint or iceberg lettuce. The mint is particularly good to give a different texture and taste.