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

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