4 spring onions
4 kaffir lime leaves
1/2c coconut milk
1t raw sugar or 2t palm sugar
1/2 red pepper, sliced
1/2 butternut squash, peeled and cut into 2cm cubes
300g chicken pieces (preferably those little long pieces from either side of the back bone)
handful corriander leaves
2 sloshes fish sauce
2T red curry paste
squeeze lime
~mango salsa~
1/2 mango, chopped
1/2 small red onion, chopped
juice of 1/2 lime
small handful chopped corriander leaves
Put 3T coconut milk into a pan and heat gently. Once reduced slightly, add curry paste and mix together. Add rest of coconut milk, lime leaves and pumpkin and simmer gently until pumpkin is getting soft. Add all other ingredients (except lime, fish sauce and coriander leaves) and cook gently until chicken is just done. Season with fish sauce and serve with jasmine rice and mango salsa. Finish with a squeeze of lime and a scattering of corriander.
Monday, 25 January 2010
Sunday, 24 January 2010
pancetta & basil ravioli
~pasta~
200g "00" flour
2 eggs
~filling~
125g ricotta
freshly ground black pepper
6 slices pancetta
1 clove garlic, crushed
handful fresh basil leaves, finely chopped
a pinch of Maldon salt
25g Parmesan
Place flour on bench in a mound. Make a recess in the top and break the eggs into it. Mix together until dough forms, knead until smooth and elastic and set aside to rest for 30 minutes.
Cook four slices of pancetta until crisp, add garlic, remove from heat and chop finely. Finely chop remaining two slices of pancetta. Put all filling ingredients into a bowl and mix.
Roll pasta out into two thin squares. Place one square on the bench, and divide the mixture into teaspoonfuls, placing at intervals on the pasta, leaving a couple of centimetres between each dollop of filling. Whisk one egg and brush between dollops. Place the second sheet of pasta over the first, so that the dollops of filling are sandwiched between the two layers of pasta. Gently press down around the filling, taking care to squeeze out the air. Run a pasta crimper between the dollops of filling to create the ravioli squares. Place on a dusted tray (semolina or "00" flour) and refrigerate until ready to cook.
Bring a large pot of water to the boil, then gently drop in the ravioli, boiling gently for six minutes or so until cooked.
In a shallow pan gently melt 50g butter, add 10 or so sage leaves. Pour over the ravioli and serve with a scattering of Parmesan, some flakes of Maldon and some freshly ground black pepper.
200g "00" flour
2 eggs
~filling~
125g ricotta
freshly ground black pepper
6 slices pancetta
1 clove garlic, crushed
handful fresh basil leaves, finely chopped
a pinch of Maldon salt
25g Parmesan
Place flour on bench in a mound. Make a recess in the top and break the eggs into it. Mix together until dough forms, knead until smooth and elastic and set aside to rest for 30 minutes.
Cook four slices of pancetta until crisp, add garlic, remove from heat and chop finely. Finely chop remaining two slices of pancetta. Put all filling ingredients into a bowl and mix.
Roll pasta out into two thin squares. Place one square on the bench, and divide the mixture into teaspoonfuls, placing at intervals on the pasta, leaving a couple of centimetres between each dollop of filling. Whisk one egg and brush between dollops. Place the second sheet of pasta over the first, so that the dollops of filling are sandwiched between the two layers of pasta. Gently press down around the filling, taking care to squeeze out the air. Run a pasta crimper between the dollops of filling to create the ravioli squares. Place on a dusted tray (semolina or "00" flour) and refrigerate until ready to cook.
Bring a large pot of water to the boil, then gently drop in the ravioli, boiling gently for six minutes or so until cooked.
In a shallow pan gently melt 50g butter, add 10 or so sage leaves. Pour over the ravioli and serve with a scattering of Parmesan, some flakes of Maldon and some freshly ground black pepper.
Tuesday, 19 January 2010
ricotta
Ricotta is expensive in some places - unless dairy products are expensive there too, there is no reason for this and you might as well make your own using the following recipe.
~makes about 350g~
750ml full fat milk
150ml double cream
1-2T lemon juice
1/2t salt
Heat milk and cream to simmering point, then remove from heat and gradually add lemon juice, stirring constantly. Add salt. The milk will curdle quickly, once this happens, that's enough lemon juice. Pour into a colander lined with several layers of damp cheese cloth or muslin. Leave to drain for at least an hour.
~makes about 350g~
750ml full fat milk
150ml double cream
1-2T lemon juice
1/2t salt
Heat milk and cream to simmering point, then remove from heat and gradually add lemon juice, stirring constantly. Add salt. The milk will curdle quickly, once this happens, that's enough lemon juice. Pour into a colander lined with several layers of damp cheese cloth or muslin. Leave to drain for at least an hour.
mushroom risotto
My boyfriend - granted, I should call him something else now that we are both well beyond the age of being referred to as boy or girl, but nothing is free of innuendo (man, lover, partner, whatever) - does not like risotto! This is the person who is happy to eat porridge every day without respite, who will eat rice on bread and call it a sandwich, who will fervently consume the most horrible meal and sincerely say that it's delicious, this is the person who doesn't like risotto. I have tried convincing him in restaurants and with my own offerings, but he is unrelenting in his distaste for risotto. So, last night I made risotto for the fourth time ever, I even added accoutrements like rocket and shards of crispy proscuitto but to no avail. So distracted was my lover by his laptop and a new property acquisition that I don't think his tastebuds even registered. But I thought it was good; and you might too.
300g or so of mushies - whatever sort you like
a handful of dried mushies - revived in boiling water
lots of good chicken or vegetable stock
glass or two of white wine - pinot grigio is good but sauv or chenin blanc are fine too
300g aborio or other risotto rice
50g butter
50g parmesan
1 onion, finely chopped
2 cloves garlic, crushed
2 shallots, finely chopped
2 sticks celery, finely chopped
Maldon
freshly ground black pepper
~garnish~
proscuitto, fried or grilled until crisp
rocket
balsamic
parmesan
In a large heavy pan, gently cook garlic, shallots, onion and celery in 1/2 butter until soft. Add rice and stir for one minute. Add wine and stir until absorbed. Keep the stock simmering in a separate saucepan. Gradually add stock a ladleful at a time, stirring until liquid is absorbed between each addition. Add the liquid from the revived dried mushies. In a small frying pan, cook the chopped and revived mushrooms with a little butter. Once cooked, add to the risotto.
Continue adding stock until the risotto is soft on the ouside and firm to the bite in the centre. The consistency of the mixture should be a little runny and gloopy.
Once just about done, season, add parmesan and butter and beat until well blended.
Serve with a scattering of parmesan, a crown of rocket and a few shards of proscuitto. Sprinkle with flakes of sea salt and droplets of good-quality balsamic.
300g or so of mushies - whatever sort you like
a handful of dried mushies - revived in boiling water
lots of good chicken or vegetable stock
glass or two of white wine - pinot grigio is good but sauv or chenin blanc are fine too
300g aborio or other risotto rice
50g butter
50g parmesan
1 onion, finely chopped
2 cloves garlic, crushed
2 shallots, finely chopped
2 sticks celery, finely chopped
Maldon
freshly ground black pepper
~garnish~
proscuitto, fried or grilled until crisp
rocket
balsamic
parmesan
In a large heavy pan, gently cook garlic, shallots, onion and celery in 1/2 butter until soft. Add rice and stir for one minute. Add wine and stir until absorbed. Keep the stock simmering in a separate saucepan. Gradually add stock a ladleful at a time, stirring until liquid is absorbed between each addition. Add the liquid from the revived dried mushies. In a small frying pan, cook the chopped and revived mushrooms with a little butter. Once cooked, add to the risotto.
Continue adding stock until the risotto is soft on the ouside and firm to the bite in the centre. The consistency of the mixture should be a little runny and gloopy.
Once just about done, season, add parmesan and butter and beat until well blended.
Serve with a scattering of parmesan, a crown of rocket and a few shards of proscuitto. Sprinkle with flakes of sea salt and droplets of good-quality balsamic.
scallops with aioli & wild rocket
3-6 scallops per person
1/2 red chili per person
1/2-1 clove garlic per person
olive oil
lemon
good quality balsamic
Maldon salt
small handful of rocket per person
Place a bunch of rocket tossed in oil, salt and balsamic on each plate. Heat 1T olive oil in pan and add garlic and chili. Then add scallops and cook. Once ready, divide the scallops amongst the plates, add a squeeze of lemon and a drizzle of aioli and serve.
~aioli~
1 clove garlic, crushed
pinch lemon zest
1 egg yolk
1/2t Colman's mustard powder
1t white wine vinegar
1/4c olive oil
1/4c rapeseed/canola oil
In a bowl, use an electric whisk to beat yolk, mustard and vinegar. Gradually add oil a drizzle at a time until it reaches the consistency you like (should still be a bit runny to allow drizzling). Add salt to taste and mix in crushed garlic.
1/2 red chili per person
1/2-1 clove garlic per person
olive oil
lemon
good quality balsamic
Maldon salt
small handful of rocket per person
Place a bunch of rocket tossed in oil, salt and balsamic on each plate. Heat 1T olive oil in pan and add garlic and chili. Then add scallops and cook. Once ready, divide the scallops amongst the plates, add a squeeze of lemon and a drizzle of aioli and serve.
~aioli~
1 clove garlic, crushed
pinch lemon zest
1 egg yolk
1/2t Colman's mustard powder
1t white wine vinegar
1/4c olive oil
1/4c rapeseed/canola oil
In a bowl, use an electric whisk to beat yolk, mustard and vinegar. Gradually add oil a drizzle at a time until it reaches the consistency you like (should still be a bit runny to allow drizzling). Add salt to taste and mix in crushed garlic.
ricotta pancakes
Inspired by the lightest, most pillowy pancakes that have ever passed my lips, eaten at London's Modern Pantry last weekend, I made my own version...
3 eggs, separated
250g ricotta {see ricotta recipe}
2/3c milk
1/2c flour
1t baking powder
Mix yolks, ricotta, milk, flour and baking powder in a bowl. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Then gently fold into the batter mixture. Once combined (be careful not to overmix, you want the mixture to be light and frothy), put a heavy pan on a medium heat, melt a small blob of butter and add a ladleful of pancake batter.
~accompaniments~
fruit compote
blueberries (either in the batter or on top of the pancakes)
1/2 and 1/2 Greek yogurt, whipped cream
maple syrup and whipped cream or Greek yogurt
lemon and sugar
bacon and grilled pineapple, banana or mango
3 eggs, separated
250g ricotta {see ricotta recipe}
2/3c milk
1/2c flour
1t baking powder
Mix yolks, ricotta, milk, flour and baking powder in a bowl. In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Then gently fold into the batter mixture. Once combined (be careful not to overmix, you want the mixture to be light and frothy), put a heavy pan on a medium heat, melt a small blob of butter and add a ladleful of pancake batter.
~accompaniments~
fruit compote
blueberries (either in the batter or on top of the pancakes)
1/2 and 1/2 Greek yogurt, whipped cream
maple syrup and whipped cream or Greek yogurt
lemon and sugar
bacon and grilled pineapple, banana or mango
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