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.

asian poached chicken with rice

1 whole chicken
1 bunch coriander (leaves pulled off, stalks/roots reserved)
4 cm piece of ginger, sliced
1 stick cinnamon
2T soy sauce
1t Maldon
3T rice vinegar
1 bunch spring onions, 1/2 chopped into 3 cm lengths, rest left whole
6 star anise

~dressing~
3T soy sauce
1T palm sugar (or other)
1 clove garlic, crushed
1T sesame oil
1 spring onion, finely chopped
1 red chili, finely chopped

Tie coriander into a bundle and put in a large heavy pot with star anise, ginger, cinnamon, whole spring onions, Maldon and soy. Put chicken in (breast-side down) and cover with water. Add vinegar and bring to a gentle simmer, cover and leave for 75 minutes, checking occasionally and skimming off any scum from the surface. Check that the chicken is cooked by skewering in the thickest part to see if the juices run clear.  Remove from the heat, take the chicken out of the stock and place on a dish to cool.

Pour 500ml of the stock into a pan and bring to a simmer to reduce. Save the rest of the stock for soup. Add the spring onions and coriander and simmer for a minute. Remove the skin from the chicken and shred the flesh. Whisk together the dressing and serve the chicken with Basmati or Jasmine rice, wilted greens and a drizzle of the dressing.