Sticky Mango & Condensed Milk Rice with Salted Black Sesame

Mango sticky with condensed milk & salted black sesame seeds #1 (photo by Kaleem Hyder)

Photograph taken by Kaleem Hyder @ka1eem

The first time I ever tried a sticky mango, otherwise known as ‘Khao Niaow Ma Muang’, if your Thai isn’t non-existent like mine, was in my early days working at The Begging Bowl in Peckham.  It’s the type of thing that you put in your mouth and think “where the fuck has this been all my life? More please!”

 

For this reason, when making this dessert for friends be careful as I made it a few times at Brook Green Market and people seem to get addicted to it. At first I kept running out because all the other traders were eating it, then the more I made the more customers brought it, I literally couldn’t make enough. Its, got a naughty, rich sweetness to it from the coconut cream and condensed milk, topped with a seemingly healthy slice of fresh mango it couldn’t be more moreish.

I know a few of you might be trying to eat healthily after Christmas but I assure you won’t regret trying this one. If you are looking for a slightly healthier option just add more mango, that counts, right?

Now before I go any further I have a little late announcement to make for those of you that haven’t heard already. My restaurant concept ‘Farang London’ is now up and running and gearing up for taking residency around the Borough area later this year. In the meantime, we are hosting four course pop-ups at The San Daniele Highbury once a month, the next one is on the 31st January 2016 (book via info@faranglondon.co.uk). For current news, pictures and all that kind of stuff keep your eyes peeled for @farangLDN on Twitter and Instagram.

Find out a little more about it here in Ben Norum’s article from the London Evening Standard:

Now that’s enough about me here is the recipe. I hope to feed you in one way or another soon.

Ingredients

  • 200g, glutinous rice
  • 2 ripe mangoes (soft to the touch but not bruised)
  • 400ml coconut cream (tinned or follow recipe to make yourself on page?)
  • 50ml, condensed milk
  • 150g, caster sugar
  • 5g, toasted black sesame seeds
  • 1 pinch, table salt

Method (serves 4)

  • Wash the rice by putting it in a sieve and running cold water over it for 1 minute. Then soak the rice, submerged in warm water for 20 minutes. In the meantime, set up a rice steamer (a pan half filled with a colander on top can work, once water is boiling cling film the colander to create a steamer), when it is boiling turn down to a medium heat and add the soaked sticky rice and begin cooking. This should take around 20 to 25 minutes to cook throughout, be sure to check that the grains are soft throughout before removing from the steamer. Remember to check that the rice is not blocking all the holes in the steamer before you put the lid on otherwise the steam wont surround the rice and it will not cook.
  • In the meantime, heat the coconut cream, condensed milk and the caster sugar to a medium heat to melt sugar and loosen the coconut cream. At this stage its also delicious to add a bruised stick of lemongrass and allow to infuse. Once warm add the cooked sticky rice, combine using a whisk and cling film the container, the remaining heat in the container from the hot rice will aid the rice in absorbing the sweet coconut liquid. Leave this closed for at least 10 minutes to ensure it has come together, it should be a thick, rice pudding like consistency.
  • In the meantime, warm the black sesame seeds in the oven, not for long, around 2 minutes at 180 degrees, then remove and sprinkle with salt.
  • Lastly, peel the mangoes by firstly removing the skin. Next slice an end off to the stone so you can see the location of the flat sides of the stone with your eyes, imagine the mango has a flat, oval shaped disk in the middle of it, this is what you want to remove. Next carefully run a small knife along the flat sides of the mango, moving the mango with one hand as you gently guide the knife to separate the flesh from the stone with the other. Once you have all 4 halves, slice them into bite-sized chunks.
  • Plate up by placing the sticky rice in the center of the plate with the slice mango prettily place over it,  finish with a pinch of the salted black sesame seeds over the top.
Mango sticky with condensed milk & salted black sesame seeds (photo by Kaleem Hyder)

Photograph take by Kaleem Hyder @ka1eem

Thanks very much for stopping by at ‘Articuleat’ and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

 

See you next time,

Eat Well,

Sebbyholmes

Smokey, Spiced Red Curry Sausage, Lime Leaf & Wild Ginger with Gola Curry Dip

photograph taken by Zeren Wilson @bittenandwritten

photograph taken by Zeren Wilson @bittenandwritten

Did you know that every time a human being is born onto this planet, statistically three sausages are made! Scientists have coined it the ‘three baby sausage ratio’. Now that, is in absolutely no way true (well, I don’t think it is?), but at least I’ve caught your attention now.

This is an absolute banger of a dish, smokey, salty, spicy, sweet and sour, everything a person with a taste for Thai would expect in a meal. Now it’s a pretty lengthy dish to create given that two curry pastes need to be made in order to make the red curry for the sausage and the gola curry for a dip. However I have three reasons that may persuade you to go through the efforts to complete the whole recipe. Firstly, it tastes bloody great, secondly both the red and the gola paste can be kept in the fridge for use in an endless array of other delicious recipes, and lastly if you really can’t be arsed to cook the whole thing but Zeren’s lovely picture is making you want to eat it, just make the sausage and serve with some sweet chilli sauce and herbs, I guarantee you’ll still love it.

There are a couple more optional extras in this dish which you can avoid if you’d like to, as there are simple short cuts (although as you know if you read my blog, I always urge you to try the long way at least once, you can taste the difference). Firstly, I made my own coconut cream to use within the gola curry whilst cooking it out. This obviously takes a little longer than opening a tin, however the difference in taste is phenomenal, if you’ve never tried fresh coconut cream before, think about the difference in taste between a fresh pint of milk and those little sachets you get free in hotel rooms – you get the idea. Now don’t get me wrong, we don’t all have the time to make our own coconut cream all the time, but it’s definitely worth having a mess around with.

Just bare in mind that in order to complete this recipe with success its important for you to purchase a heavy, granite pestle and mortar. When making any curry paste, the objective is to combine flavours with brute force. Therefore a heavy weighted pestle and mortar is the fastest way to victory. Trust me, I first brought a wooden one for use at home and I spent entire evenings bashing coriander root until my hands hurt and I swear it just got bigger. Right then lets get started.

Ingredients

(serves around 3/4 people, makes 12-15 sausages)

When weighing ingredients for these curry pastes I use a small cup (this holds roughly 300ml’s of liquid), this makes more than enough paste for this recipe, however its worth making a little more if you’re going to put in the effort to make it properly.

(for the red curry paste)

-5 cups, large dried red chillies, soaked in warm water to soften, drained, de-seeded

-6 cups, peeled garlic cloves

-6 cups, peeled banana shallots

-5 cups lemongrass, outer sheath’s remove, topped and tailed

-3 cups, peeled galangal

-2 cups, coriander root, cleaned

-1 cup, roasted gapi paste (fermented shrimp)

-45g, white pepper, toasted and spice ground to powder

-45g, coriander seeds, toasted and spice ground to powder

-45g, cumin seeds, toasted and spice ground to powder

-large pinch of coarse salt

(for the gola paste)

-1.5 cups,  large dried red chillies, soaked in warm water to soften, drained, de-seeded

-1/2 cup, cleaned coriander roots

-2.5 cups, peeled banana shallots

-2.5 cups, peeled garlic

-2.5 cups, peeled ginger

-2.5 cups, desiccated coconut

-1 cups, roasted peanuts

-large pinch of coarse salt

(for everything else)

-1kg, smoked pork belly mince, ask a butcher to make it roughly 20% fat, to 80% meat. If you cant get hold of smoked pork belly then just cold smoke it yourself in a closed barbecue. I will make sure to pu up a post explaining a few simple ways to do this over the next few weeks)

-Kaffir lime leaf, jullienned, finely chopped

-200ml, coconut cream

-50ml, vegetable stock

-150g, palm sugar (soft brown sugar will do)

-200ml, fish sauce

-100g, kra chi, wild ginger, peeled and thinly sliced

-a little cooking oil

-a few thai shallots, peeled and thinly sliced for garnish

-a few picked and washed coriander leaves for garnish

-a few semi chopped nuts for garnish

Method

  1. Firstly let’s make the coconut cream. Start by cracking the coconuts with a hammer and remove and discard the outer shell. This leaves you with the inner flesh of the coconut which has an inedible skin attached to it. Using a peeler remove this skin to leave you with only the fresh, white coconut flesh. Next put this flesh through a mincer, or grate it and add to the boiling water, combine thoroughly using a stick blender for around 5 minutes. Once combined filter the liquid from the flesh by ringing it out in some muslin, or a cloth. Once separated place the liquid in the fridge and leave to cool. As it cools the cream will separate from the water, the white cream on the top is what you want. Keep the coconut water as it can be used to let out curries and soups. Any leftover coconut cream can be boiled down until it splits (cracks); this can then be used as coconut oil (coconut crack) which we will talk about another time. Once finished take some of the grated coconut left behind and toast on a medium heat in the oven, until golden brown and crunchy.
  2. Secondly, lets get those curry pastes made. As i say the important thing is to have a heavy pestle and mortar. When making a curry paste, begin by pounding each ingredient individually, starting from the toughest, then remove from the pestle to clear way for the next ingredient. After they have all been individually pounded, add them all back into the pestle and pound until it resembles one paste, you may have to do this in a couple of batches so it fits easily into the pestle. pound in the order of dried chilli, lemongrass, galangal, ginger, shallot, garlic, coriander root, peanuts, coconut, gapi paste, using the salt as an abrasive throughout. This list includes ingredients from both pastes, but do remember to first complete the red paste, then put aside. Then complete the gola paste separately as they are two separate pastes.
  3. right so now we have our cream and pastes, the hard bit is complete, lets make the sausages. In a pan, gently melt 150ml of the fish sauce with 150g of the palm sugar, then put aside to cool. Next In a mixing bowl add the pork mince, fish sauce and palm sugar mix, 400g red curry paste, all the sliced wild ginger (kra chi) and mix well. Once mixed roll into sausage shapes using cling film and leave in the fridge for at least 20 minutes to set shape (these can be as thin or fat as you like, its your dinner). once set in shape, poach the sausages in simmering water to a core temperature of around 64 degrees (medium rare), if you don’t like pink pork take it as far as you like, depends how much you trust the quality of the meat. Once these are poached either put them straight on a barbecue or grill and cook the outside until the whole sausage has gone a lovely golden brown colour with some char, or place them in an ice bath to cool quickly, then leave in the fridge for cooking at a later date (they also freeze well).
  4. In the meantime, cook out the gola dipping sauce. This curry is best cooked slow, over around 45 minutes, this way you can add depth and richness to the curry. To begin, pour roughly around 100ml cooking oil into a pan and heat to a medium/high temperature. Once hot add 300g of the gola paste to this oil, this should make a sizzling sounds as it touches the pan as we want to fry the paste. Keep the paste moving with a metal kitchen spoon, being sure to scrape anything that sticks to the bottom off quickly before it goes black. It is correct for this paste to stick a little more that usual as its packed full of peanuts and they are a bit of a bastard to fry. However, if you keep a watchful eye, and regular movement, you will be fine. After around 20 minutes the paste will begin to go a little darker, this is a sign that its ready to add palm sugar. Add the sugar and turn down the heat, keep stirring for around 5 minutes until the sugar is melted and beginning to caramalise, which will make the paste a little darker. Once melted add the remaining fish sauce to the, followed by all the coconut cream and stock, keep the paste simmering on a medium heat for another ten minutes and re-season if you feel it necessary, the gola should taste sweet, salty and mildly hot.
  5. To serve, place the gola in a bowl and top with semi chopped/pounded peanuts, sliced Thai shallots and coriander leaves. Pile sausages up next to sauce (with wooded skewers in if you want to make it finger food) and then eat.

Thanks very much for stopping by at ‘Articuleat’ and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Pomegranate Miang with ginger, chilli, lime, peanuts & toasted coconut

Photography by Zeren Wilson, @bittenwritten

Photography by Zeren Wilson, @bittenwritten

Wow, even looking at my own words feels like a blast from the past these days, it seems I have truly mastered the art of consistently inconsistently writing- absolutely nailed it!

Now I’ve had bloody busy year, however I still can’t really Justify not putting up a post for nearly a year and a half, that’s mental. So I’ll attempt to give you guys an overview of my year in a nutshell, I will also try my utmost hardest to finish this post before I’m 40 and before you guys are bored to death of my bad English, typo’s and made up words.

Right so where was I when I last shared a recipe? Bloody hell I think it was the begging bowl, seems like a lifetime ago now. I’ve since moved on to launch a Thai barbecue restaurant on Denmark Street in soho, called the smoking goat. My head chef position here was a fun experience and really pushed my chef ability above and beyond. I’ve worked with some amazing people during my time smoking goats. We successfully managed to combine a style of cooking which, I believe, is relatively saturated in London, ‘barbecue’, with a cuisine which, for me, is just birthing and shaping itself as something truly respected and delicious when it is made with love, ‘Thai food’. I’m proud of what I managed to achieve at the smoking goat, with consistent great reviews and queue’s outside the door I don’t feel there is much to complain about.

http://www.theguardian.com/lifeandstyle/2015/jan/02/smoking-goat-old-tom-english-restaurant-review

http://www.independent.co.uk/life-style/food-and-drink/features/the-smoking-goat-restaurant-review-9858355.html

http://www.standard.co.uk/goingout/restaurants/fay-maschler-reviews-smoking-goat-9840423.html

http://www.dailymail.co.uk/home/event/article-2921762/Tom-Parker-Bowles-reviews-Smoking-Goat-London.html

http://www.thetimes.co.uk/tto/magazine/article4342089.ece

me and the EatGrub lads have also been pretty busy over the last year writing our cookbook, which is now finished and out next year. Shami and Neil are still smashing it at Grub and the company is on to wonderful things. I’m still loving working with them although I may have driven them mad trying to write a cookbook at the same time as running the smoking goat (not to mention I must have drove the lads crazy at work having to put up with a mental head chef leaving insects around the office). I can tell you now as a true fact that it is not easy to write a cookbook, and run a busy kitchen at the same time. It’s incredibly satisfying to have completed the book, I’m also happy to be done with the sleepless nights cooking insects and writing recipes to the early morning (everyone knows what I mean, right?).

This now brings me on to the most recent chapter of my journey. I’ve now moved on from the smoking goat to begin my journey on my own. I’ve worked incredibly hard in this industry and have a lot of great people on my side so I’ve decided to continue in the food industry the way I want. Pestle London is currently a pop up restaurant with a key focus on making banging Thai curries and small plates, all from scratch- no peanut butter! We open on Wednesday 30th September, 19:00-22:00, Wednesday to Friday nights at sacred cafe next to Holloway Road station. It’s going to be a cool relaxed vibe, good music, good drink, and absolutely shit food (joking! I’ll try my hardest).

Right- that’s enough of my crap for at least one more year, let’s get you guys cooking. Today’s recipe is one from my menu at the moment and it’s been a hit with the customers. Miang with a sweet, salty, sour and fresh heat is the perfect accompiniment to a dinner of curry and noodles. It’s a great one for at home as you can make a mix up and then all help yourselves, easy to share and delicious. Be carful though, one of the little basterds always ends up with all the birds eye chilli in it.

This recipe makes enough for 4-5 people to snack on, if any is left just wack it in the fridge, it’ll keep for 2-3 days as long as it’s covered. You can find all of these ingredients in any good Asian supermarket, I prefer new loon moon in Chinatown for fresh goods as they have a large range of fresh goods in comparison to other shops.

ingredients

(for the miang sauce)

-150ml, tamarind water

-500g, palm sugar

-150g, fish sauce/ soy sauce if you are vegetarian

-100g, toasted peanuts, semi-pounded in a pestle and mortar

-100g, toasted dessicated coconut

-1 tablespoon dried shrimp, pounded to a floss in a pestle and mortar /don’t include if making vegetarian

-2, green birds eye chilli

-1 teaspoon, fermented shrimp paste ‘gapi’

(for the rest)

-1cm cubed, piece of ginger, peeled and diced

-6 Thai shallots, peeled and diced

-1/2 a whole lime, diced with the skin on

-2 tablespoon, toasted coconut

-3 tablespoon, semi-pounded peanuts

-2 red birds eye chillies, thinly sliced

-a small handful of coriander leaves, washed

-1 pomegranate, de-seeded and all pith removed.

-20 betel leaves/ if you can’t find any then you can use baby gem, or spinach leaves, washed

method

1.firstly make the miang sauce. In a pan heat the palm sugar, and fish/soy sauce, and the gapi paste on a medium heat, stirring regularly and making sure it doesn’t stick to the sides.

2. In the meantime, using a pestle and mortar pound the 2 green birds eye chillies. Then one by one add the rest of the dried ingredients so that they all end up making one dry mix that includes the coconut, peanut, dried shrimp and chilli. Keep heating the palm sugar and fish sauce until all sugar has melted and the sauce has just started bubbling, then add the tamarind water and temporarily remove from heat.

3. Next add the pounded dry mix that you have pre-prepared to the sauce and whisk, ensuring that you separate any clumps of dried ingredients. This makes sure that the ingredients are well distributed and helps to balance flavours.

4. Lastly add all the fresh ingredient to this sauce except for the betel leaves, mix delicately, being sure not to damage any of the ingredients that you’re mixing. Once everything is evenly distributed place a spoonful of this mixture into the middle of the betel leaves and arrange neatly on a plate. Then eat them up!

So there you have it, pomegranate miang to make at home, I hope you enjoy the recipe

Thanks very much for stopping by at ‘Articuleat’ and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

seb

Thai Shallot, Chive, Ginger & smoked Salmon Roti with Peppered Coconut Cream

Thai Shallot, Chive, Ginger & smoked Salmon Roti with Peppered Coconut CreamNow I have one guilty pleasure from when I was traveling around Thailand (and it’s not what you’re thinking!), condensed milk and banana roti. It’s such a simple but addictive dish, with a crispy, buttery roti dough, wrapped around a soft banana and drowned in condensed milk- it’s a fat man’s dream.

Anywhere you travel around Thailand you’re sure to bump into a roti stand. The Thai’s have truly mastered the art of quick, flavoursome and intricate street food. If you’re there and love food, I’m sure you won’t be able to help yourself to try as much as possible. However if you see a roti stand don’t hesitate! Run at it like a seagull that’s nicked your sandwich and grab the first one you can get your hands on. Once you’ve got one don’t stray too far, if you feel like another you may have gained too many pounds to run back.

Recently I have been doing a little research into the origins of the roti dough. Besides seeing it when I was out there, I have only seen it at work. Due to this I had assumed that it was a Thai dish, however (as per usual) I was wrong.

The Roti was first introduced into Thai culture via South Asian immigrants, who borrowed the dish from Indian cuisine. Roti’s were cheap to produce and delicious to eat, so they became common form on the streets. As time passed roti popularity continued to rise, so too did the amount of roti stools. Before you knew it the roti got to where it is today. You can find it on the streets, in malls and in homes, being cooked by everyone, everywhere. Now you understand why I say run if you see one, there will be others behind you. Dommy Gonzalez gives a great insight into how the roti has spread around America in his article from ‘LA Weekly’. This is further evidence of how this gem of a dish is rapidly expanding and occurring in cultures all around the globe.

Now this amazing little dish has not just expanded in terms of popularity. You can now find an endless array of delicious fillings and coatings, both sweet and savoury. From what began as just a simple condensed milk and sugar filling, has now evolved into bananas, strawberry jam, Italian Nutella and apparently you can even get pizza toppings (not that I have seen this with my own eyes). These days anything goes really so I figured I would share a recipe with you guys to have a go yourself.

Right! History lesson over, this now brings us to my dish. I was recently lucky enough to find myself on a long weekend in the Lake District. As soon as I had a free moment I had a sudden urge to make a roti – that’s normal, right? Anyway, so I rattled around in my head and decided that a savoury roti was the way forward. I didn’t think that a condensed milk and sugar roti was going to do me any favours this close to Christmas ( I’ve already told myself, I’m not getting fat until I’m at least 30).

So, savoury it was. I managed to get some smoked salmon fillets, which were bloody awesome so I used them. Whilst writing this I also realised that I haven’t once used smoked salmon on ‘Articuleat’! This just wont do, how have I gone through nearly a year without introducing this amazing product into my repertoire? Well today, this stops, ‘Articuleat’ has found a home for this lovely ingredient, and a pretty tasty one at that.

I decided to poach my smoked salmon fillets in fresh coconut cream and a little fish stock in order to heat the fish and create a delicious sauce.  Unfortunately I couldn’t get my hands on any flowering chives for this recipe, however if I could I would have used them. The combination of coconut cream, chives and smoked salmon works really well with a crispy, buttery roti dough. You can buy coconut cream in tins, but if you’re feeling adventurous you can make it yourself. Fresh coconut cream is a far superior product to use if you have time, try it – you’ll love it. This is my version of this historical dish I hope you enjoy.

Ingredients

-5, Thai shallots, peeled and thinly sliced

-2, smoked salmon fillets, roughly 400g (if you can’t get your hands on these just use normal fillets with around 100g of sliced smoked salmon)

-2 spring onions, finely sliced

-2 garlic cloves, finely sliced

-3 coriander roots,cleaned, chopped and pounded in a pestle and mortar.

-20g, flowering chives, if you can’t get flowering chives then british chives are fine.

-4 coconuts (follow instructions to make coconut cream) or 400ml coconut cream

-200ml clear fish stock

-1tspn whole white peppercorns, toasted and ground in a pestle and mortar.

-1 large chunk of ginger, peeled and fine julienned

-50g clarified butter (for cooking the roti)

-1 1/2 tbspn thin soy sauce

(For the roti dough)

-250g, all plain flour, sieved

-1 large egg, beaten

-1 heaped tbspn coriander seeds, toasted and lightly bruised in a pestle and mortar)

– 2 tbspn unsalted butter, soft but not boiling

-1 pinch Maldon sea salt, crushed to fine powder

-1tbspn caster sugar

-200ml, warm water

-50ml milk

-olive oil for coating

Method (makes two large roti’s with a little spare dough)

1. Firstly make the roti dough. Dissolve sugar and salt in the water. Add milk, egg and melted butter. Beat the egg lightly. Add all the sieved flour and coriander seeds then Knead for around 10-15 minutes. The dough should be tacky but not sticking to the container or your hand. This dough is quite wet compared to regular bread dough. Once ready, lightly oil a bowl and place the dough upon it (it’s easier to just oil your hands at the stage), this ensures that the dough does not stick to the bowl during the resting process. Lastly cover the dough with cling film, be sure to have the cling film in direct contact with the dough to stop it crusting over, leave to rest for a minimum of 30 minutes.

2. Next make the sauce, to make you own coconut cream follow my instructions from this previous recipe. Firstly fry the garlic, coriander root and Thai shallots in a little oil until golden brown and fragrant. When ready add the fish stock, half of the coconut cream and half of the ginger, add the white peppercorns, the soy and bring to a gentle simmer. Next place the salmon fillets gently into the simmer (and the sliced smoked salmon if using) for around five minutes, then carefully remove and place to one side. Finish the sauce by adding the rest of the ginger and coconut cream, chives and spring onion. Check seasoning, bare in mind that the smoked salmon adds salt. Bring this back to a simmer, but don’t boil or the coconut cream will split from the stock, a light split is fine.

3. Now for the fun bit, cooking the roti. If you’re feeling lucky then try the traditional method by slapping out the roti dough. Lightly oil a clean surface. Form a small ball by pulling a side of the dough mix and tucking it in the middle. Rotate and repeat the pulling and tucking until the ball is smooth. It should not take more than half a minute per ball. Finally, push the dough from the bottom through the space between your thumb and your index finger. The ball should be smooth and tight and around the size of a golf ball. Tuck the rest in and pinch it together. You’ll have enough spare dough to have a few attempts so don’t worry too much about not getting it right first time.

4. Once you have a portion sized ball place it on the oiled surface. Flatten it into a rough circular shape and then gently lift the closest side to you and drag towards you, lift quickly but delicately and slap back onto the surface (the elasticity and stickiness of the dough means that it doesn’t rip too easily and it stretches bigger as you drag it). Repeat this process until the dough is roughly 2-3mm thick (the thinner the better but don’t make it too hard on yourself to lift into the pan), a few holes are fine. Alternatively you can use a rolling pin. I have watched many chefs attempt this process and none, including myself got it perfect first time, so don’t worry if it all goes a little pear shaped, it will still taste amazing.

5. Meanwhile heat half the clarified butter in a large, flat frying pan to a medium heat (the butter needs to be really hot in order to crisp the dough, but not burned). Delicately lift the dough into the pan, If it sizzles you’re doing it right. Quickly place one of the salmon fillets in the center of the dough and using a holed spoon scoop some of the vegetables out of the sauce and place on top of the salmon (be careful not to put much sauce in the dough as it could make it go soggy). Fold the dough into a rectangle shape and then flip over, adding a little more butter if needed. Fry for roughly three minutes on each side until it is golden brown and crispy on both sides. Repeat this process with the other roti and then serve upon the sauce with a cheek of lemon.

This dough can be used for sweet and savoury roti’s so use it however you like. You can also cook the dough on its own and dip it into curries.

Thai Shallot, Chive, Ginger & smoked Salmon Roti with Peppered Coconut CreamThanks very much for stopping by at ‘Articuleat’ and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Crispy Fried Coley Fish and Prawn Green Curry Noodles with Vegetables and Coconut Cream

Crispy Fried Coley Fish and Prawn Green Curry Noodles with Vegetables and Coconut CreamIf you’re anything like me you’re probably thinking ‘Coley! Why the hell is he using that?’ If you’re anything like me a day ago you’re probably thinking, ‘what the hell is a Coley fish?’ To answer both of our questions Coley is a type of Pollock, which is a member of the Cod family, most commonly sourced from the waters of the North Atlantic. With its white, flaky flesh and light, subtle flavour it’s a perfect ingredient for an Articuleat green curry – not to mention its amazing value for money.

For some reason this delicious, cheap fish has escaped my knowledge more than it has the fishing net, as I was led to believe from my local fish monger that it is an extremely popular fish. Well that explains it! I’ve obviously been walking around with my eyes shut for the past 23 years.

Green curry in Thailand is referred to as ‘kaeng khiao wan’, this essentially means sweet green curry (the spelling of this changes with many translations, this is down to the nature of Thai translation, as their words do not always exactly match ours meaning for meaning).

Traditionally a green curry is as hot as, or hotter than a red curry, with a sweet and salty balance. However, here at Articuleat I like to season my green curry using no palm sugar, I then let it out using a mixture of prawn stock and fresh coconut cream to create a naturally sweet and creamy curry consistency. By making a light prawn stock using the heads and shells of the prawns I can add a delicate, fishy sweetness to this curry which, for me, is a great way to eat it.

Now if you have never made a curry paste from scratch before you are in for a treat. Whatever anyone says I stand by the simple fact that a Thai curry paste made at home, in a pestle and mortar is a far superior product – once you get it right you will slap yourself for buying the preserved, old, flat pastes that can be found in major supermarkets. Get yourself to a good oriental supermarket (in London, Chinatown is a great location to shop the ingredients you’ll need) and you will find all the fresh, Asian produce you need to make an authentic curry paste.

If you would like to find out a little more about making your own curry pastes check out what Andy Oliver has to say about it – He has spent many years cooking and developing Thai cuisine and has a worthwhile perspective on making your own curry pastes.

Now making a good curry paste from scratch is no easy task and take my word for it, be careful. A few years ago if I was reading these words I wouldn’t have listened – but let me tell you now, a face full of pounded chillies is not an experience that I would wish upon even my worst enemies.

Making a paste involves a therapeutic process of pounding each ingredient to a smooth paste individually, then pounding them all together again to make the finished product. It’s a simple but lengthy process which adds a quality to the final product that can be tasted. It takes a lot of patience and an attitude to make things correctly and you will be chowing down on you very own fresh Thai green curry in no time. Right anyway, lets get cooking.

(Serves 2, takes 2-2 ½ hours with plenty of spare curry paste)

Ingredients

(For the green curry paste)

In order to make it a simple process to make in the kitchen I have measured the ingredients within the same sized mug. As long as the quantities are the same in comparison it will work fine.

– ½ mug, fresh birds eye chillies, stems removed

– ¼ mug, fresh long green chillies, stems and seeds removed, thinly sliced,

– 1 ½ mugs, banana shallots, peeled, roughly chopped (use Thai shallots if possible)

– 1 ¼ mugs, peeled garlic

– 1 mug, peeled lemongrass, topped and tailed, outside shell removed, sliced into small chunks

– ¼ mug, galingale, peeled and cut into small chunks

– ¼ mug coriander roots, cleaned and finely sliced

– 4 chunks, fresh red turmeric, peeled (watch the hands, this stuff stains)

– 4 chunks, gra chi, peeled and roughly chopped

-1 tbsp, roasted gapi paste (fermented shrimp paste)

-1tbsp, whole white peppercorns, lightly toasted in dry pan

– 2 tsp coriander seeds, lightly toasted in dry pan

– 2 tsp cumin seeds, lightly toasted in dry pan

– 2 pieces, mace, lightly roasted in pan

– Malden sea salt

(For the Curry)

-3 small fillets of Coley fish, roughly 300g, 2 fillets left whole, 1 skinned and chopped into chunks

-200g, fresh prawns, heads, shells and shit sack removed (keep heads to one side to make stock with)

– 150g, thick rice noodles, cooked according to instructions on packet then refreshed in cold water

-80g, baby corn, sliced into thin roll-cuts

– 50g, white daikon, peeled and sliced into thin roll-cuts and braised in water until softened (about 5 minutes)

-3, fresh long red chillies, sliced into roll cuts

-3, fresh long green chillies, sliced into roll cuts

-50g, green beans, topped and tailed, cut into 2cm long chunks

-150g, green curry paste

– 300ml, prawn stock (made from prawn heads)

– 150ml, coconut oil (crack)

– 150ml, coconut cream

-3 pieces gra chi, peeled and thinly sliced

-60g, Thai basil, washed and picked

-60g, coriander, washed and picked

– Fish sauce, to taste

– A little cooking oil

– 1 cheek of lime, for garnish

-Malden sea salt

Method

  1. Firstly make the green curry paste. Using a pestle and mortar individually pound up all the fresh ingredients separately until they are combined into one complete paste. For example start with the lemongrass, as it is tough – chop it into small chunks to make it easier on yourself then pound using a pestle and mortar until all is mixed into one paste. Next pound the galangal, as it is also tough, using the same process, then the chillies, garlic etc. Once all are pounded individually, combine them in the pestle until one paste.
  2. Meanwhile toast the spices; however these all toast at different rates so start with the coriander seeds, moving constantly, as soon as they start to smoke a little add the mace and cumin. Keep moving these for one more minute and then add the whole white peppercorns and remove from the heat. The heat from the hot spices is enough to toast the white peppercorns, if they remain on the heat they will pop and explode. Once toasted, spice-grind these spices to a fine powder and pound them into your curry paste. Keep pestle and mortaring away until you are left with a slightly moist, slightly coarse paste, with no identifiable chunks of any ingredients (everything should be equally pounded into a paste – no lumps)
  3. Right now that’s the hard bit done, now onto the curry. Firstly get all the prawn heads that you collected and add them to 320ml of water. Bring this to the boil and then turn down to a simmer, make sure to skim the scum off the surface of the water, simmer for 20 minutes and then strain. Meanwhile heat the coconut oil in a wok, when bubbling, add the green curry paste and keep stirring regularly until paste begins to split like scrambled eggs – you will also notice that the smell of the ingredients changes from raw, to fragrant. At this point add a little fish sauce and allow to cook into the paste for one minute (don’t add too much as it is strong and you can always add, but never take away)
  4. Now it’s time to let the curry out. Add 200ml of the prawn stock and 100ml of the coconut cream, the daikon, green beans and baby corn. Stir to combine and then cover and bring to a simmer, cook out for around five minutes until all vegetables are cooked.
  5. Next drop in the skinless chunks of Coley fish, prawns and the noodles and carefully fold in, at this point the curry would have thickened a little, so finish off the remaining prawn stock and another 50ml of coconut cream. Cook out for two minutes until fish is cooked then add Thai basil, green and red chilli roll-cuts, fish sauce to taste and gra chi, fold these ingredients in carefully as you don’t want to destroy the fish.
  6. Meanwhile in a small frying pan heat a couple of tablespoons of cooking oil, Rub a pinch of Malden salt on either side of both whole Coley fillets, then place them skin side down in the hot pan. Cook for around 3 minutes on the skin side (until golden brown and crispy) and then finish under a grill for roughly 2 minutes, until fish is piping hot throughout with no clear flesh.
  7. Serve the curry in a bowl with the crispy pan-fried fillet on top to garnish (this gives a lovely crunchy texture to go with the otherwise soft green curry noodles). Finish the left over coconut cream by drizzling over the top, then garnish with coriander and a cheek of lime. The curry should be thick enough to coat the noodles, rich, creamy, salty, hot and fishy (the magic is in the balance).

I eat this with chopsticks, however traditionally this would be enjoyed with a fork and a spoon – enjoy it however you like.

Crispy Fried Coley Fish and Prawn Green Curry Noodles with Vegetables and Coconut CreamThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter Beans

Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter BeansFor the last few weeks I have been waking up with chorizo on the mind – Weird! I know, however with the recent heat wave it’s a necessary ingredient to compliment the sunshine (well – for me anyway).

I have had an incredibly busy few weeks at the begging bowl recently, so I apologise for my brief break in content. I sometimes wonder if I am working in a small Thai restaurant in Peckham, or cooking for tourists on the busy streets of Bangkok- where do all the people come from?

Anyway back to my dish. The chosen flavour combinations are that of a traditional Italian meal, fresh, vibrant and bloody tasty. The key to this dish is simple complexity, think about every cooking stage and ingredient as part of a story, which all result in a deliciously happy ending. Each process adds something to the dish which contributes to the tale.

I decided to use the natural fat from the chorizo to roast my tomatoes as the infusion of flavour acts as nothing but a benefit when pureeing the two with mascarpone. It is also a must to use vine cherry tomatoes as, when roasted the flesh steams within the skin creating a sharp, sweet flavour making them a perfect addition to this smoky, creamy purée. Another little trick to retain the strong flavour of the chorizo is to add it to a sizzling hot tray straight out the oven, this will cause the meat to instantly release its fat (a suspicion of oil can be coated around the chorizo to help it out, however the less olive oil the better – we want to taste the chorizo fat). Then place the tomatoes in, still attached to the vine, vine side down in the chorizo fat then roast. This adds an amazing zingy freshness to the dish which cannot be obtained through only using the tomato. If you have never done it before, (I hadn’t until recently) hold the vine to your nose and sniff – it has an amazing smell which you would not have expected from something so commonly discarded as waste.

This recipe consists of some simple elegant flavours that, to me have to be eaten in the sunshine. If you are not fortunate to find yourself in this position, then shut your eyes and allow the taste to whisk you away to somewhere hot (or just forget about that crap and enjoy your dinner). That’s enough from me for now so read on and I hope you enjoy my recipe, as always I love getting feedback so please don’t hesitate to leave a comment or ask any questions.

(Serves 2, takes 30-40 minutes with spare herb oil)

Ingredients

-2 chicken breasts

-200g, chorizo, diced and lightly coated in olive oil

-250g, vine cherry tomatoes, on the vine

-60g, mascarpone cheese

-2 potatoes, diced into 1cm/1cm cubes

-25g, coriander, roughly chopped

-25g, mint, roughly chopped

-25g, basil, roughly chopped

-70g, white butter beans

– 1 garlic clove, peeled

-100ml, olive oil

-1 pinch Maldon sea salt

-1 pinch cracked black peppercorns

-20g, unsalted butter

Method

1. Firstly place a pyrex tray in a hot oven, pre-heated to 200 degrees. When hot, carefully remove from the oven and place the chorizo in the hot tray, then return to the oven for 2 minutes (this will render the fat from the chorizo so less oil can be used Remove from the oven once more and place the tomatoes into the hot fat, vine side down (to infuse the mixture with the freshness of the tomato vine). Lastly place the chicken breasts into the hot fat, cover with tin foil and return to the oven for a further 15 minutes. Lastly remove one last time, flip the chicken breasts, remove the tin foil and return to the oven for 5 minutes – check the chicken is piping hot throughout before serving.

2. Meanwhile make the herb potatoes. Bring a pan of water with a pinch of salt to the boil then turn down to a simmer. Place the diced potatoes in the water to blanch for 3 minutes, remove from the heat and refresh in cold water to stop the cooking process. Next heat a little oil on a high heat in a large base, non-stick frying pan, when hot add the potatoes and continue to move regularly until they start to turn golden brown (roughly 8-10 minutes). Once they are starting to colour toss with the butter, mint and basil until all potatoes are coated. Remove from heat.

3. For this dish the butter beans are to be cooked in coriander oil as the two flavours infuse in the pan, creating a great contribution to this dish. In a food processor add the salt, pepper, coriander, garlic 100ml olive oil the blitz until combine into a single mixture. Then heat a little of the oil (save some for a garnish) on a medium heat, not high or you will brown the coriander, when hot coat the butter beans in the herb oil in the pan then remove.

4. Lastly, make the puree. Take the tomatoes off the vine and add to a food processor with the chorizo and the mascarpone, then combine to a puree. The result will be a sweet, smoky, salty, creamy puree that is irresistible. Once complete place the puree on a plate with the herb potatoes and butter beans on top. Finish with the chicken breast, a good dollop of herb oil and some fresh herb leaves as a garnish – then enjoy.

Tomato, Mascarpone & Chorizo Pureed with Chicken, Herb Potatoes and Butter BeansThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold Salad

Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold SaladSo far, a few of my recipes have been inspired by my time at the begging bowl, as I have just reached the end of a seventy hour week in the kitchen, this week is no exception.

Despite being worked like a dog I remained loyal to Articuleat and squeezed in a cheeky recipe at work. This is quite an intricate dish to pull off but well worth the effort. I have always liked the idea of a hot and cold stir-fried salad, so I created this dish with a little inspiration from this thought.

In Thailand there are two types of chilli jam that are commonly eaten; grilled or deep-fried. For this dish I have chosen the latter, as it works as a rich base for this amazing salad.

Deep-fried chilli jam is an amazing product, it can be let down with stock or coconut cream to create rich salad dressings, glazes and sauces – however, it is not the easiest thing to make. It involves a lengthy, yet simple process of slicing, frying, drying and then combining with palm sugar, tamarind and fish sauce. To get the best results you need to cook the deep-fries individually as each vegetable cooks at a different rate.

The key to making an excellent deep-fried chilli jam comes in the consistency of the deep-fried ingredients. Every ingredient needs to be sliced wafer thin in order for them to cook at an even rate. A light golden crisp on the garlic, shallots, ginger, chillies and prawns comes together to create a rich, smoky, spicy base for the chilli jam. It is incredibly important to have a sharp knife in order to slice these ingredients thin enough. Slicing and cooking deep fries is a difficult game to get right as each stage takes a long time. Bear in mind that it can also go epically wrong at any moment if the oil gets too hot. – The last thing that you want is to burn your deep-fries (or fry your hands).

Although it takes a little effort to get the chilli jam made, you will certainly be pleased to have it in the kitchen. The palm sugar and oil act as a preservative, giving the jam a longer shelf life.

Many of the strange ingredients that are included in this recipe can be sourced from oriental supermarkets. The majority can also be found in most large supermarkets. Here at Articuleat I like to keep you on your toes, trust me once you have tried this dish you will run a marathon to have it on your plate again.

Anyway that’s enough from me for today and I hope you enjoy the recipe.

(Serves 2, takes 1 ½ hours, with plenty of spare jam)

Ingredients

(For the chilli jam)

-200g banana shallots, peeled and thinly sliced

-200g garlic cloves, peeled and thinly sliced

-1 knob of ginger, peeled and julienned

-100g dried long red chillies

-50g, dried prawns

-2 tspn gapi paste (fermented shrimp paste), roasted in tin foil on low heat until smelly

-60g palm sugar, roughly chopped

-100ml fish sauce

-100ml tamarind water (buy in packs and soak yourself)

-1 litre cooking oil

(For the stir-fry salad)

-2 chicken breasts, roughly chopped

-40g green beans, topped & tailed, halfed

-40g basil, washed and picked

-40g green mango, peeled and julienned

-40g ong choi (morning glory), roughly chopped

-2 pinch deep-fried garlic

-2 pinch deep-fried shallot

-20g coriander, washed and picked

-200ml chicken stock

-1 fresh long red chilli, thinly sliced into chilli’os

-1 pinch caster sugar

-1 pinch ground white peppercorns

Method

  1. Begin by deep-frying your chilli jam ingredients. Begin with the shallots as these have the highest moister content and therefore take the longest to complete. To do this, heat the oil to a high heat in a large wok (to test that the oil is hot enough for frying drop a few shallots into the oil – if they float and bubble it is ready). Using a fork stir the shallots in the oil making sure they cook evenly. When they are golden brown remove from the hot oil and drain on kitchen paper. To ensure no deep-fries are stuck together, pick them apart using two forks. Repeat this process with the garlic, ginger, dried prawns and the dried red chillies (bare in mind that the red chillies and prawns take less time as they have a low moister content).
  2. Once all the deep-fries are cooked take a pinch of crispy garlic and shallots and put them to one side for a garnish later. Using a food processor combine all the deep-fried ingredients with half the oil that was used for cooking (be sure to let the oil cool before using). Once combined place on a low heat and add the palm sugar and fish sauce. Keep stirring until the sugar caramelises, causing the jam to thicken and clump together. Lastly remove and add the tamarind water – the mixture should be sweet, salty, sour and hot, the magic is in the balance.
  3. Now that the chilli jam is made its time for the easy bit, making the stir-fry. In a hot wok heat a little of the excess oil from deep-frying (this can be kept as fragrant oil to cook with in the future). Throw in the chicken and wok until browned and hot throughout. Next throw in the green beans and morning glory and toss in the juices, then add the chicken stock. Once hot, add a heaped tablespoon of the fried chilli jam and toss – once combined, this will create a thick, flavoursome sauce that coats the stir-fry. Finish by adding the caster sugar and white pepper, then remove from the heat.
  4. Now for the cold ingredients. Toss through the basil, coriander and fresh red chilli and place on a plate. Finally garnish with the green mango, a little deep-fried shallot and garlic, then enjoy.

Smooth Stir-Fried Chicken, Chilli jam and Green Mango Hot/Cold SaladThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Thai Infused Sticky Pork Ribs with Lime & Coriander

Thai Infused Sticky Pork Ribs with Lime & CorianderIf I was told that the world will end tomorrow I would have one thing on my mind, “shit! What am I going to eat for dinner?” One of the ingredients racing through my mind that had to be eaten one more time would be sticky pork ribs. Pork being the most widely eaten meat in the world, I’m sure that I’m not alone in thinking this recipe is worthy of a last supper.

I happened to have a little spare kecap manis (Indonesian sweet soy) leftover from a previous recipe, so I used it as a base for my rib marinade. Lemongrass, fresh chillies, white peppercorns and kaffir lime leaf all come together to make this marinade a Thai sensation.  The inclusion of all these typically Thai ingredients gives the rib meat a flavour balance consisting of sweet, salty and hot that is to die for – if you are anything like me and my flat mate you will keep eating until it hurts.

Now first things first, what are all the different cuts of meat that come from a pork rib? If you are anything like me you probably assume that a pork rib is a pork rib, which change in size as they follow the spine. However this is just a milestone in the labyrinth that is pork rib cuts. So let me squeeze it into a nutshell for you so we all have a clearer understanding for the future.

Right, so pigs have fourteen rib bones attached to their spine, which most popularly are split into four cuts of meat; baby-back ribs, spare ribs, St Louis cut ribs (spare baby-back ribs) and rib tips.

Starting from the top are the baby-backs, closest to the back bone. These are distinguishable by their curved shape and small bone. The meat found at the top of these ribs is said to be the most tender. As you move further down the spine the ribs become larger, flatter and wider with more meat between each rib – these are known as the spare ribs. There are endless ways to order this cut of meat e.g. 3 & up, 4 & over, this is just butcher slang for the weight of a cut of spare ribs (you still with me?).

We then come to the spare baby-back ribs. These are not the same as baby back ribs, nor do they necessarily come from young tender pigs. These are spare ribs made smaller by removing the rib tips (which can be eaten as small, roughly three centimeter long bones). These are more commonly known as St. Louis cut ribs, nonetheless some butchers call them baby spareribs to capitalise on the popularity of baby back ribs. Anyway lecture over and hopefully, as I did, we have all learned something new about pork ribs.

For this dish I used a whole rack of pork ribs straight from the abattoir for me and my flat mate to pig out on (excuse the pun). Now the meat from a rib is subject to lots of movement during life, as a result of the animal breathing. For this reason if you throw them straight onto a barbecue, eating them will resemble chewing the grip off of a tennis racket. Unless this is your thing? We will try and avoid this by cooking the ribs low and slow until they are tender enough to melt in your mouth.

That’s enough from me for today so get stuck in and enjoy your dinner.

(Serves 2-3 people, takes 3 hours with minimal effort)

Ingredients

-1 rack, pork ribs

-300ml, kecap manis (Indonesian sweet soy) found in most oriental supermarkets and large supermarkets).

-1 stick, lemongrass, sliced wafer thin

-2 fresh, long red chillies, thinly sliced

-2 fresh long green chillies, thinly sliced

– 1 fresh birds eye chilli, thinly sliced

-2 kaffir lime leaf, thinly sliced, stems removed

– 2 tbsp, white peppercorns, spice grinded or pestle and mortared to a powder

-2tbsp, cumin seeds, spice grinded or pestle and mortared to a powder

-1 fresh lime

-1 handful (roughly 75g) coriander, washed and picked

Method

  1. This is the beauty of cooking ribs in this way, it takes minutes to throw together so all you have to do is wait for the magic to happen.  Firstly pre heat your oven to 180 degrees. Whilst that heats, make the marinade by combining the kecap manis, lemongrass, kaffir lime, chillies, cumin and white peppercorns into one mixture.
  2. Next coat the ribs in the marinade, using your hands to rub all the meat with the mixture. Now at this stage if you are prepared the meat can be left in the fridge (ideally for 6 hours) to marinate. However if you are hungry, cover them in tin foil and put them straight in the oven, cook for 2 ½ to 3 hours until the meat is tender and falling off the bone.
  3. If you are barbecuing, the ribs can be taken straight out of the oven and placed on the barbecue grill to colour, basting regularly with the leftover marinade. If not, place the ribs on a plate and garnish with lime wedges and coriander. These ribs are great served with some steamed jasmine rice.

Thai Infused Sticky Pork Ribs with Lime & CorianderThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut Mushrooms

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut Mushrooms

Barbecue is one of the most commonly eaten sauces on the planet! This is in no way true but hopefully it got your attention. Since my childhood I have always had an insatiable thirst for barbecue sauce; so I figured it’s time for it’s debut appearance within Articuleat’ s early posts, so this one’s  for those of you that share my love for this fabulous condiment.

There are as many ways to make barbecue sauce as there are recipes to cook using it, however after much (and much, much more) experimentation this is my favourite so far. I found that lots of people use tomato ketchup as a base for there sauce to give it the correct flavour balance and consistency. However, here at Articuleat that just won’t do – I created this recipe using Indonesian sweet soy sauce (known as kecap manis) as the base for my sauce. Kecap manis can be found in any oriental supermarket and most large supermarkets.

For this recipe I have kept the barbeque sauce mild to not add any extra spice to the chestnut mushrooms. If you are into your heat however, do not be afraid to add a little chilli powder, or extra peppercorns to my recipe. The key to this sauce is in the balance; sweet, salty, sour and hot all play elements in making this sauce one to write home about.

The sticky and rich consistency is a perfect partner to some chestnut mushrooms lightly fried in herb oil. Despite this the BBQ season is upon us so why listen to me – why not marinate some meat in this sauce and throw it on the barbeque?

(serves 2, takes 1 hour)

Ingredients

(for the barbeque sauce)

-100ml, kecap manis, sweet soy (can be found in any oriental supermarket and most large supermarkets)

-20ml, balsamic vinegar

-20ml, Worcestershire sauce

-60ml, light chicken stock

-1tsp, cumin seeds

1tsp, pink peppercorns

-1tsp, Chinese five spice

-1tsp, fennel seeds

-2 heaped tbsp, palm sugar, crushed (soft brown sugar will do)

-1 white onion, finely chopped

-2 garlic cloves, finely chopped or crushed

-1 whole red chilli, deseeded and finely chopped

(for the herb spiced mushrooms)

-2, whole chicken breasts, boneless

-100g, chestnut mushrooms, washed and sliced

-1 handful (roughly 70g), parsley, finely chopped

-100ml, olive oil

-1 whole red chilli, finely sliced

-1 garlic clove, finely chopped

Method

  1. Firstly pre-heat your oven to 180 degrees. Whilst that heats lets get the barbeque sauce ready – begin by toasting the pink peppercorns, cumin and fennel seeds together in a dry pan. Keep these moving in a hot pan until you see a little smoke, then remove from the hot pan and spice grind to one powder (or use a pestle and mortar).
  2. Next fry the garlic, onion and red chilli in a pan with a little oil until golden brown and crispy (not burned or it will taste bitter). Once ready add the kecap manis, light chicken stock, Worcestershire sauce, balsamic vinegar and palm sugar (soft brown sugar) and bring to a simmer. Once simmering add the spice grinded dried spices along with the Chinese five spice and whisk to combine, simmer to infuse for 2-3 minutes then remove and cool. Finish the sauce by combining to one smooth mixture in a food processor (should be a dark, smooth, rich pourable consistency)
  3. Now that the magic is ready get the hunters chicken in the oven. Using tin foil, individually coat each chicken breast in barbeque sauce and wrap tightly within the foil (if you have time marinate the meat in the fridge for a few hours, or ideally overnight), then place on a tray and put on the top shelf of the oven for 20-25 minutes. Ensure that chicken is piping hot throughout before serving, to check poke the end of a spoon into the middle and leave for a few seconds, remove and place the spoon on your lip – if it hurts it’s ready (obviously be carful).
  4. Lastly let’s make the herb spiced mushrooms. Bring a little pan of water to the boil and drop in the chopped parsley for 20 seconds, remove and refresh under cold water. Dry using a tea towel then combine the oil, parsley, garlic and chilli in a food processor until mixture is combined (should be bright green). Once combined heat this herb oil on a medium heat until hot, then add the chestnut mushrooms making sure to coat all of them in the hot oil. Stir these regularly for 6-8 minutes until softened
    and cooked.
  5. Serve the hunters chicken upon the chestnut mushrooms and garnish with a little parsley if you’re looking to impress.

Sticky & Rich Kecap Manis Barbeque Hunters Chicken with Herb Spiced Chestnut MushroomsThanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes

Fresh Strawberry and Mint Summer Creams

Fresh Strawberry and Mint Summer Creams

Hi everyone and welcome to my second Articuleat blog post. After the recent spell of sunshine; accompanied hand in hand by some incredibly busy days in the begging bowl kitchen, I thought the moment called to make something homely to eat.

Mint – strawberries – cream, now that’s a British flavour combination for the gods. It’s a great time to be using fresh mint as, although available all year round, it’s fuller in flavour during the warmer months. Some also say that the herb’s antibacterial qualities are heightened during the summer season (that’s enough to win me) so get stuck in.

Since we are getting all scientific it’s also worth mentioning that strawberries are currently in season and rich in nitrate, this can increase the blood flow, giving your body a head start when you exercise.

So anyway that’s enough from me and hopefully I have succeeded in making you feel less guilty when divulging in this smooth, sweet, creamy dessert. Now you are aware of the health benefits of a few of the ingredients, you can forget about the cream, sugar and eggs? After all the summer is here for a good time, not a long time.

(serves 4, takes 1 – 1 ½ hours)

Ingredients

-450ml, double cream

-5 free-range eggs, yolks only

-75g, caster sugar

-400g, strawberries, roughly chopped

-20g, mint, roughly chopped

Method

  1. Firstly pre-heat the oven to 150 degrees. Place small dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie into the oven to pre-heat.
  2. Meanwhile place the sugar and the strawberries in a pan with a dash of water (1tbspn) and place onto a high heat. Continue to stir this regularly until the strawberries and sugar have combined to make one mixture (essentially a coolè). Once combined put aside to cool until room temperature.
  3. Once cool beat this with the egg yolks until all is combined in a large mixing bowl. Next pour the cream into a heavy bottomed pan and bring to a simmer on a medium heat (be sure not to boil it). Once simmering, remove from the heat and slowly whisk into the cold strawberry and sugar mixture (it is important to make sure the strawberry mixture is cold or it will scramble the eggs – unless strawberry scrambled eggs is your thing?).
  4. Next fold in the chopped mint and pour the summer creams into the small dishes (bain-marie) for about 30-35 minutes, until set firm but still with a slight wobble. Once ready remove from the oven and either serve immediately or place in the fridge to be enjoyed another time.
  5. Lovely served as a dessert or accompanied by some fresh mint tea. Garnish with more fresh strawberries and a few mint sprigs and enjoy.

Fresh Strawberry and Mint Summer Creams

Thanks very much for stopping by at Articuleat and I hope you have enjoyed your stay. I always look forward to your feedback so please don’t hesitate to get in touch for any reason whatsoever – I will reply as swiftly as possible.

See you next time,

Eat Well,

Sebbyholmes