Category Archives: Untested

Method

Briefly fry the curry paste over medium heat until fragrant. Reduce the heat and add the coconut milk. Cook, continuing to stir until a thin film of oil develops on top. Skim off the oil and discard it.

Add the chicken pieces together with all the other ingredients (except the Thai aubergines, if you have them) and bring to the boil. Cook until the chicken begins to change colour. (Beans can go in with everything else.) Once simmering again, add the Thai aubergines and continue to cook until th echicken pieces are done.

Serve with boiled Thai fragrant rice.

Method

Use a dry skillet to toast the seeds to develop their flavour and aroma.

Then whiz everything together in a food processor, scraping down the sides occasionally. (It may be necessary to add some water to help things along – Ed.) Alternatively, do it the hard (authentic) way in a pestle and mortar.

This will supposedly keep for about a month in an airtight container in the fridge.

Method

Over a medium heat, melt the chocolate and butter with the milk and cream, stirring until the mixture is smooth. Leave to cool for about 10 minutes before beating in the icing sugar, egg yolks and orange zest.

I think I’d leave it at that so I’ve documented the original recipe’s use of brandy-soaked amaretti biscuits as optional. If you want to stick to the script, proceed as follows. Break up the amaretti and divide half of them between 6 suitable serving glasses/coffee cups. Sprinkle over half the brandy. Now pour in enough chocolate to cover them and then repeat the process to add a second layer.

Alternatively, skip the brandy and amaretti and just pour the chocolate into 6 suitable serving glasses/coffee cups.

Either way, chill the pots in the fridge for 12 hours before serving.

Method

Soak the rice noodles in warm water for 20 mins, then drain and set aside.

Heat the oil in a wok over high heat and, when the oil smokes a little, stir-fry the prawns for 2 mins. Remove the prawns with a slotted spoon and set aside.

Back to the wok, add the garlic, shallots and chillies, and stir-fry for 1 minute. Now add the noodles and stir-fry for another minute. Now add the beansprouts, eggs, soy sauce, lime juice, fish sauce, sugar and some ground black pepper and continue to stir-fry for 3 mins. Finally, return the prawns to the wok and stir-fry for another 2 mins.

Turn the mixture onto a platter and garnish with the lime wedges, coriander, spring onions, peanuts and chilli flakes, and serve at once.

Method

First, amke the stock for teh risotto. Simmer the baby fennel in 500ml salted water for 5-6 minutes. Remove the fennel bulbs with a slotted spoon and refresh them in cold water, then set aside. Add the fennel tops, star anise and half the tarragon to the cooking water and bring to the boil. Remove the star anise, whizz the stock in a blender, then strain into a saucepan. Keep the stock hot over gentle heat to make the risotto.

Melt the butter in a clean pan and sweat the shallots for 2 – 3 minutes. Stir in the rice and cook for a further 1- 2 minutes until transparent. Add the white wine and let it evaporate almost completely. Now start adding the hot fennel stock, ladel by ladel, stirring frequently and allowing each addition to be absorbed before adding the next. It should take about 15 minutes to use all the stock. Stir in the crème fraîche and Parmesan, tehn season the risotto and let it rest for 3 minutes. Stir in the remaining half of the tarragon.

(Roast the blanched baby fennel and serve along with the risotto to accompany some roast spring lamb.)

Method

Heat some olive oil in a large casserole and sweat the chopped vegetables, without colouring, until tender (6 – 8 minutes). Add the thyme, bay leaves, garlic, tomato purée, wine and lamb stock. Add all but a pinch of each of the citrus zests and all but a tablespoon of each citrus juice. Bring to the boil then reduce to a gentle simmer.

Preheat the oven to 130°C/gas ½. In a separate pan, heat a little more olive oil and brown the shanks all over, seasoning as you go. Add them to the casserole, cover with its lid and transfer them in the oven to cook for 2½ hours until the meat is completely tender and falling off the bone.

Remove the shanks from the pot and keep them warm while you finish the sauce. Skim any accumulated fat from the surface of the braising juice. Taste the juice for intensity – if you think it needs boosting, boil to reduce it. Adjust the seasoning to taste after any reduction. Stir in the reserved citrus juice and zest. Return the lamb shanks, sprinkle with parsely and serve.

Method

Preheat the oven to 220°C/425°F/gas 7.

In a bowl, mix the cream, lemon juice, garlic, half the thyme and most of the Parmesan. Season well to taste. Toss in the sliced artichokes, mix well and place everything in an ovenproof baking dish.

Mix the bread crumbs with the remaining thyme and Parmesan and add a little salt & pepper. Sprinkle this mixture over the artichoke mixture and drizzle with a little olive oil. Bake in the oven for about 30 minutes or until the artichokes are tender and the bread crumbs are golden.