first came into existence back in May 2000. Seems
a long time ago now!
then the internet was a very different place with
much more of an amateur feel to it. In a lot of
ways it was a pleasanter and more friendly place
to hang out. For those of us interested in food
and cooking it was a great opportunity to chat
and share ideas with people living in other parts
of the world.
was also a time when everyone involved in cooking,
whether they were just a keen amateur, a busy
mum, a grandmother with a lifetime of kitchen
experience or a professional chef just starting
a career in the kitchen or one who was an old
hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe,
or the hsitory of the recipe, have either become
blurred or disappeared over the years but the
recipes are still worthwhile either in their own
right or for the inspiration they might give.
lightly beaten eggs
2 x 440gm cans of Sweetcorn
2 tablespoons of cornflour
250gms chopped Chicken breast fillets
2 teaspoons of chopped fresh Corriander
1 teaspoon of soft brown sugar
1 tablespoon of light Soy sauce
3 tablespoons of vegetable oil
6 red chillies finely chopped
2 tablespoons of rice wine vinegar
3 tablespoons of extra virgin olive oil
together well the chicken, cornflour, eggs,
sweetcorn, coriander, sugar and soy sauce in
a bowl and rest in the fridge for at least 3
heat the oil in a frying pan over a medium heat
and drop in large tablespoons of the mixture
and fry for approx 2 mins on each side until
the chillies, olive oil and rice wine vinegar
together in a food processor until smooth.
on a large platter with the Chilli dip to one
side in a ramekin.