Smoked Chicken, Wild Mushrooms, Sweet Basil, Coconut & Galangal Soup

Poached chicken, coconut & galingal soup (photo by Kaleem Hyder)

Photo from Farang by Kaleem Hyder

I have just spent the weekend in sunny Birmingham at the BBC Good Food Show cooking with the Thai Embassy on the Thai World Stage to help promote Thai produce and cuisine. I’ve never been to Birmingham before, although I have to say it felt like more like Kingston, Jamaica at 34 degrees- it’s been an absolute scorcher!

The show was a good crack actually, apart from it taking place at the NEC in Birmingham which has to be one of the most boring places on the planet- it reminded me of the film ‘The Truman Show’, where you feel you will walk through a door and hit a cardboard cut out of another door if you’re not careful. All the same the show was great and I’ve come back excited to get another recipe up on ‘Articuleat‘.

In this heat I wanted to cook something quick, effortless, light and tasty as fuck so I went for this soup. This soup can be made in many different variations, a few of which can be found in my book ‘Cook Thai‘ if you ever feel like giving them a go. It only takes a few bits and pieces and around 10-15 minutes to make and all of the ingredients can be found easily in most supermarkets these days. If you’re feeling really exotic throw in some king prawns to this soup too- awesome!

Ingredients Serves 2 / Vegetarian option

1 chicken breast, skin and fat removed, sliced into rough 2cm by 2cm pieces, directions for smoking in recipe  (do not use if vegetarian, ha)

1/4 butternut squash, roughly 50g, peeled and sliced into rough 2cm by 2 cm pieces (pumpkin can be used instead)

8 Thai Shallots, peeled and slightly bruised in a pestle

2 green birds eye chillies, bruised in a pestle

2 kaffir lime leaves, torn slightly

2 sticks lemongrass, chopped into 2 cm long pieces and bruised in a pestle

10g, galangal, peeled and chopped into 2 cm long pieces and bruised in a pestle

2 coriander roots, cleaned, washed and bruised in a pestle

½ teaspoon coarse sea salt

2-3 tablespoons fish sauce (soy sauce if vegetarian)

200ml chicken stock (vegetable stock if vegetarian)

300ml coconut cream

10g, Thai sweet basil (normal basil will do)

50g, assorted wild mushrooms (I use enoki, shittaki and emoji mushrooms)

1 lime, juiced

Method

Before I get started with the recipe I’ll delve a little into explaining how to smoke the chicken. In this recipe I cold smoke my chicken which can be done very easily when you’re at home. This means that I will be adding the smoke flavour from the wood to the meat, without cooking it. All you need is some smoking wood chips, a pan, a colander and some cling film. Place a small handful of wood chips into the pan and heat the pan up until the wood chips set alight within the pan. Once this happens put the flames out with a little water, this will cause the chips to smoke heavily. at this stage place the chicken in the colander and then put the colander upon the smoking pan, then quickly cling film the whole thing so it is air tight with no smoke leaving the cling film. This will leave the chicken inside a smoke vacuum, with minimal oxygen so the wood chips will not be hot but will smoke a lot. If this is left untouched for 20 minutes the smokey flavour would have penetrated the meat, the longer you leave it the smokier the flavour.

Firstly, in a small sauce pan bring a little water to the boil and then submerge the squash into it, then turn down to a simmer, continue to gently cook for around 3-4 minutes until soft but not quite cooked and then remove from the heat and put aside for a few minutes (at this stage you might as well leave it in the hot water as we are to use it straight away).

Next place the chicken stock, 100ml of the coconut cream, 2 tablespoons fish sauce, sea salt, galangal, coriander roots, birds eye chillies, lemongrass, lime leaves, butternut squash and Thai shallots and mushrooms into a medium sauce pan and bring to a simmer. Once simmering add the chicken pieces and continue to cook gently for 4-5 minutes until all chicken is cooked and all vegetables have softened with flavours infused.

Finish by adding the rest of the coconut cream and the sweet basil and the dishing out into bowls. Lastly check the seasoning, it should be creamy, salty, a little spicy, aromatic with a fresh hint of lime at the end, adjust if needs be.

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

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

Banana Jam with Peanut & Toasted Coconut Praline, Salted Coconut Cream and Lime

Banana Jam with Peanut & Toasted Coconut Praline, Salted Coconut Cream and LimeFunnily enough I got the inspiration to make this dish when I got chatting to a local Thai chef in Brixton. I was aimlessly walking around ‘Wing Tai’, one of my local oriental supermarkets. I was, as I find myself lots these days, lost in the weird and wonderful labyrinth of Asian produce; this must have been pretty obvious to the outside world as this guy felt the need to take time out of his own day and offer me a hand.

He asked, “What is it you’re looking for, what are you going to make?” to which I swiftly and unhelpfully replied “something that I have never made, seen, or heard of before”. To this I half expected him to instantly assume that I was a bit of a fruit loop and see himself off, however he asked, “Do you like Jam?” – “Yes” I replied (please don’t ask me to come for breakfast!!!). “Do you like bananas?” –umm… Yes” I replied (please, please, please don’t ask me to come for breakfast!!!), “how about banana jam?” – “few… I mean yes that sounds delicious”.

All jokes aside he was an extremely nice man, as he even wrote down a rough guide for me to come home and try (and if you’re reading this I would happily come for breakfast).

Now I have made many Jams in my time, however I have never heard of banana jam, this is why I thought it a perfect recipe to include on Articuleat. I love cooking things for the first time, not only do you learn a new recipe but, especially with Asian cuisine, you gain a wider perspective of certain ingredients. I have now been cooking Thai cuisine professionally for over a year and every day is a school day – exciting stuff. Saying this, I don’t think this dish could strictly be categorized as Asian (it’s more fusion), but it did find its way into my recipe book via a Thai chef and his mother’s recipe, so screw it – lets say it’s Asian.

After making this a few times I have changed the recipe slightly to ‘articuleatise’ it. He recommended using gelatin to set it (no thanks); I have used natural pectin as a setting agent. Pectin is a chemical found in fruits (predominantly apples), that can be used to set jams and jellies. As bananas contain such a small amount of pectin naturally, it is necessary to add a little more to guide it towards setting like a normal jam.

He also recommended serving it with tinned coconut cream, however here at Articuleat that just won’t do. For my recipe I have cracked and pressed my own coconut cream. This is a much lengthier process but the final product is in a league of its own. Any tinned coconut cream always has a certain aftertaste to it – this is all the preservatives that it is packed full of. If you ever find the time I recommend that you try cracking your own coconut cream.

Lastly I grated and toasted the remaining coconut flesh and included it in the peanut praline. This adds a little necessary texture to the dish. Although this is an unusual form to see these ingredients in, they compliment each other perfectly in this dish. The salted coconut cream balances out the softly sweet and sharp banana jam, all topped with a crunchy peanut praline and a squeeze of lime – perfect.

Apologies if any anonymous Thai chefs from around the Brixton area have suffered emotional trauma during the reading of this recipe – please do send me a complaint and I will reply as swiftly as possible.

Anyway, that’s enough from me for today – happy jamming.

Ingredients

(For the coconut cream)

-8 coconuts, cracked with a hammer and peeled to the flesh (if you want, drink the coconut water that is released when cracked – it’s very good for you)

-2litre, water, boiling

(For the praline)

-200g, white sugar

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

-40ml, fresh lime juice

-20g, toasted coconut flesh (use coconut that has been cracked for cream)

(For the banana jam)

-1500g, ripe bananas, chopped into chunks

-60ml, fresh lime juice

-70g, unsalted butter

-1 vanilla pod, split lengthways

-1tbspn, pectin

-1000g, white sugar (light brown also works well)

(For the salted coconut cream)

-200ml, fresh coconut cream

-1tspn, white rice flour

-1 pinch Malden sea salt, crumbled as fine as possible

Method

  1. Firstly let’s make the coconut cream. Start by cracking the coconuts with a hammer and remove and discard of 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 make the peanut praline, this is a real simple one and only takes minutes to achieve.  Place the sugar and lime juice in a pan and melt on a medium heat, stirring constantly to ensure that it doesn’t stick to the pan. Once melted turn up the heat and continuously stir, until the mixture begins to darken and caramelise (around 3-4 minutes when boiling). Lastly add the peanuts and toasted coconut and pour onto a tray with parchment paper underneath, with a spoon spread the mixture as thin as possible and then leave in the fridge to set. Once solid, hit it with a rolling pin to break up into portion sized pieces.
  3. Now for the banana jam, you will find it much easier with a sugar/jam thermometer, however not to worry if not you will just have to keep a close eye out. Firstly add the bananas, lime juice, scraped vanilla seeds and the remaining pod and the butter to a non-stick pan. Combine as much as possible using a potato masher, cook out on a medium heat for around 7-8 minutes until the banana begins to break down and cook (keep it moving or it will stick). Next add the pectin to the sugar and combine, then pour this fast into the bananas and keep stirring. Boil to 104-105.5 degrees (jam setting temperature), if not using a thermometer then look for when the bubbles get larger, you can see the change in heat bubbles in the pan. Pour this straight in a sterelised jam jar or molds if you wish. The banana jam is great on toast or in natural yoghurt and keeps for around 5-6 months.
  4. Lastly make the salted coconut cream. Bring the cream to a simmer and then add the rice flour and whisk thoroughly to ensure there are no lumps. Bring to the boil and then turn down to a simmer and cook out the flour for a minute or two, whisking constantly. Once the coconut cream has thickened add the pinch of salt and leave to one side to cool. To plate place the banana jam upon the coconut cream and top with some peanut praline, sprinkle with toasted coconut to finish – then enjoy.

Banana Jam with Peanut & Toasted Coconut Praline, Salted Coconut Cream and LimeThanks 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

Chilli & Lime Salmon, Sour Fruit & herb Salad topped with Soy Tempura battered Watercress

Chilli & Lime Salmon, Sour Fruit & herb Salad topped with Soy Tempura battered Watercress This fresh, zingy salad is a perfect dish to compliment the sun (if you are lucky enough to find yourself near any? Britain it seems, is not far off hosting a double – winter this year). By coating the watercress in a soy tempura batter and shallow frying in olive oil it adds a crispy texture to this great dish. The salad demonstrates a delicious balance of flavour and texture – a must try for any food lover.

The strong flavour of the dressing also compliments rice if you are looking to bulk the meal out a little. Try accompanied with some steamed Jasmine rice for more of a fill.

(Serves 2, takes 15 – 20 minutes)

Ingredients

(For salad)

-Watercress (this dish was designed for the watercress recipe club competition –take a look)

-25g picked mint leaves.

-100g sweet corn.

-25g picked curly leaf parsley.

-1/2 red onion, peeled and thinly sliced.

-1 green mango, stone out, peeled, chiffonaded.

-1 mandarin (clementine will do), peeled and split into segments.

-2 fillets (roughly 400g) Salmon, Skinned but keep skin for garnish, chopped into 2x2cm chunks.

2 tbs fish sauce (to marinate the salmon skin).

-1 liter olive oil (for shallow frying).

(For tempura batter)

-1 egg.

– 100g plain flour, sifted.

-30g tapioca flour (rice flour or corn flour will do).

-240ml icy cold water.

-1 tablespoon soy sauce.

(For dressing)

-5 large red chillies, de-seeded & thinly sliced.

-2 limes, juiced.

-2 mandarins, juiced.

-2 tbs fish sauce.

-1 small pinch salt .

-3 pinches caster sugar.

Chilli & Lime Salmon, Sour Fruit & herb Salad topped with Soy Tempura battered Watercress

Method

  1. Firstly make the tempura watercress;

Beat the egg and add the cold water, beating until the mixture is light then add the soy. Mix the flour and the tapioca flour together then sift the flours into the egg mixture. Stir it all together but do not over mix.

Next place the oil in a deep wok or pan on a high heat. Individually dip the watercress into the batter and fry for 3 to 5 minutes until golden brown (or they will stick together, turn the pieces once as they fry. When ready remove from hot oil using tongs and drain on paper towels.

2.Next cook the salmon;

Firstly soak the salmon skin in fish sauce then drop into the hot oil and fry for around 30 seconds, remove using tongs and drain on towels. Lastly carefully drop the salmon chunks into the hot oil and fry for 2-3 minutes, until they are golden brown on the outside and moist inside. When ready remove and drain on paper towels.

Chilli & Lime Salmon, Sour Fruit & herb Salad topped with Soy Tempura battered Watercress

3. Now for the tricky bit – the dressing;

Using a pestle and mortar, pound the sliced chillies with a small pinch of salt into a smooth paste (the salt acts as an abrasive, it is not for flavour). Next add the sugar and continue to pestle until combined to a smooth paste. Once achieved add the lime juice, mandarin juice and the fish sauce (the key to this dressing is in the balance. You may need to adjust these measurements slightly as strength and size of ingredients vary).

The dressing should be sweet (from the sugar and mandarin juice), salty (from the fish sauce), sour (from the lime juice) and a little hot from the chillies. The consistency should be thick enough to cling to the salad when coated.

4. Lastly, assemble the salad;

In a mixing bowl place the watercress, mint leaves, curly leaf parsley, red onion, sweet corn, green mango and mandarin segments. Place a fillet’s worth of salmon chunks into the bowl with this then poor a very generous amount of the dressing over the top. To complete, delicately fold the dressing into the ingredients making sure to not leave anything untouched, be sure to keep the salmon chunks in one piece.

5. All ready to plate up;

Carefully place a portion of the salmon salad in the center of a plate. Drizzle the excess dressing around the edge of the salad to emphasize that it is oozing with the fresh, flavorful dressing (make sure not to hide the salmon within the salad, show it off). Top with some large pieces of the tempura battered watercress and some of the crispy salmon skin.

Chilli & Lime Salmon, Sour Fruit & herb Salad topped with Soy Tempura battered Watercress

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.

Also if you enjoy this recipe it has been entered into the ‘Watercress’ recipe club competition. I would really appreciate if you had a look and gave it a like or a comment.

See you next time,

Eat Well,

Sebbyholmes