mango rice salad

1.5c jasmine rice
1 bunch Thai basil
grated zest and juice of 1 lemon/lime, plus lemon/lime halves to serve
1/4c olive oil
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3c shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, chopped
1/2c roasted peanuts
1c fried Asian shallots

Place rice in saucepan with 2 basil sprigs and 1t salt and cook. Drain and refresh in cold water, discarding the basil. Whisk the lemon juice and oil with salt and pepper. Chop most of the herbs, reserving a few whole leaves to garnish. Stir the shredded coconut in a dry frying pan until lightly toasted. Place the rice in a bowl with the herbs, coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl and scatter with fried shallots and herb leaves. Serve with lemon/lime wedges.

coconut custard & fruit salad

custard
1.25c shredded coconut
1c coconut cream
1c milk
90g caster sugar
4 egg yolks
3 gold strength gelatine leaves
ice for an ice bath
300ml thickened cream, lightly whipped

fruit salad
5 kaffir lime leaves
1c caster sugar
3 cups tropical fruit cut with a small melon baller (kiwifruit, watermelon, cantaloupe, mango, papaya)

Stir the coconut in a dry frying pan over a low/medium heat until lightly toasted. Place in a saucepan over a medium heat with the coconut cream and milk and bring to just below boiling point before setting aside for 30 minutes to cool.

Whisk sugar and egg yolks in a bowl, adding the strained milk/cream/coconut mixture, discarding the shredded coconut. Whisk to combine and then return to a low heat, stirring for 2-3 minutes until the custard is thick enough to coat the back of a spoon.

Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove excess water, then add to the custard, stirring to dissolve. Remove from the heat and transfer the custard to a bowl resting in a larger bowl of iced water. Stir occasionally until cool.

Fold the lightly whipped cream into the cooled custard. Pour into six 1c serving glasses (or 12 1/2c glasses - they should be only 1/2-2/3 full) and chill for at least 4 hours or until set.

Place 4 of the kaffir lime leaves in a saucepan, sprinkle with the sugar, cover and leave to infuse for 4 hours or overnight. Add 1c water and stir over a low heat for 1-2 minutes to dissolve the sugar. Increase heat to medium and simmer, without stirring, for 5 minutes until syrupy. Cool, then shill until needed.

Just before serving, finely shred the remaining kaffir lime leaf and add to the syrup with the tropical fruit, then spoon over the custard to serve.

danks cured cucs

4 Lebanese cucumbers
salt
sugar
lemon juice
finely chopped chives

Cut the cucs lengthways into quarters or sixths. Sprinkle cut side with a little salt and sugar, then squeeze on a little lemon juice. Leave to sit in the fridge for a couple of hours. When ready to serve, remove them from their liquid and sprinkle with a few finely chopped chives. Serve in an ice-cold glass.

pickled vegetables

~fills a 2 litre jar~

brine
330ml white wine vinegar
400ml dry white wine
500ml water
80ml mustard seed oil (optional)
4 large red chillies, split but left whole
16 black pepper corns
8 cloves
8 allspice berries
a touch of freshly grated nutmeg
1 bunch thyme
12 bay leaves
4 stalks rosemary
a good pinch of salt and 2 good pinches of sugar

Put all ingredients together in a small saucepan and bring to the boil over  high heat. Boil for 10 minutes. Remove the pan from the heat.

pickles
1 cauliflower (about 1kg), cut into florets, or
3 bunches of carrots, peeled

To pickle the cauliflower, put the florets into a large bowl (at least 2 litres capacity) that is large enough to take the veg and all the brine. Pour the hot brine over the florets. Take a piece of plastic wrap or baking paper and place over the top of the cauliflower to ensure that it is submerged. Allow to cool completely, then transfer to a sterilised 2 litre jar or airtight container and store in the fridge. For best results, allow the cauli to sit for at least 24 hours before eating.

To pickle the carrots, bring a large saucepan of salted water to the boil and cook carrots for 2-3 minutes. When tested, the carrots should be very crunchy and only half cooked. Strain and run under cold water until completely cool. Allow the bring to cool, then pour over the carrots. They are now ready to store either in a sterilised 2 litre jar or airtight container. They are best stored for 48 hour before eating.

~alternatives~
You can use all sorts of veges. The basic principles are:

• hard root veges such as carrots, swede and kohlrabi should be partially cooked before adding to cool brine
• beets should be cooked whole in brine (same quantities as above but with an extra 200ml water) and then peeled
• cucumbers and courgettes need only be immersed in the cool brine, then left for at least 48 hours
• pickled veg will keep in the fridge for at least 1 month