Feather-black fish ball in Green curry for 2 dish serves
4 grams feather black fish paste
6 ounces coconut milk
6 ounces water
5 pieces sliced garlic
40 grams of fresh green chillies
3 small galangals
5 stalks of lemongrass
1 kaffir lime (only skin)
1 tablespoon shrimp paste
8 round eggplants
1 grampea eggplant
2 red chillies
5 basil leaves
5 kaffir lime leaves
½ gram of small galangal
3-4 tablespoon oil
2 tablespoon of palm sugar
3 tablespoons of fish sauce
1 teaspoon of salt
- Chop lemongrass, kaffir lime, galangal into small fine pieces. Afterwards, combine with green chillies, garlic, shrimp paste; adding water to in an amount to fill up the ingredients and mix and the mixture till it turns to a fine delicate paste
- Knead Feather Black fish (without flour) with the silver bowl strongly till it’s the texture become sticky. The tip is that fish has to be cool by putting fish to a silver bowl and put it on the ice water with the fish meat touching the water.
- Make fish ball into eatable size, put it in boiled water. Until the meat ball come up to the water surface showing that it’s done, then can be pick out of the water.
- Simmer curry paste in the pan till the water dry away, and then put oil for a better smell. Add 6 ounces of coconut milk till it boils, thus add 6 ounces of water at the end in a light heat.
- Add fish ball into the curry paste in the pan before seasoning with 2 table spoonful of fish sauce, 1 teaspoon of salt or season as you like. Mixed well in the pan then add vegetable, round egg plants, pea egg plants. Lastly, decorate with thin sliced of red chilies, galangal finely chopped lime leaves, and small basic leaf.
Wrapped fried mackerel fish with spicy sauce wrapped in fresh Bai- Miang leaves for 2 serves
6 pieces of lemongrass stalk
1 gram of ginger
2 of red onions
1/2 green mango
8 tablespoons lime juice
1 tablespoon palm sugar
½ tablespoon fish sauce
4 fresh Thai green chillies
4 tablespoons crushed peanut
- Fry mackerel fish in a light heated oil in the pan.
- After fry, separate fish bones from the fish, then into an appropriate eatable size (around 1.5 inches)
- For the sauce, bring prepared finely sliced of lemongrass, ginger, red onion, mango with the seasoning of lime juice, palm sugar, fish sauce and mixed well. Fold stuff into fresh Bai-Miang leaves and put peanut inside for a more tastier taste.
Spring roll for 8 serves
½ kilo of spring roll sheet
½ kilo of cabbage
10 sliced of shitake mushroom
1 stalk of carrot
½ kilo of vermicelli
½ teaspoon salt
2 tablespoons of soy sauce
1 teaspoon of sugar
1 teaspoon of pepper
4 sliced of garlic
1 gram of coriander root
1 white egg (separated from yolk)
- Slice cabbages, shitake mushroom and carrot into thin slices; mix and blend everything well together with after allowed to soft 15 minutes soaked in water of vermicelli.
- Grind coriander roots, garlic, pepper until it reach a fine texture; then combine with the mixed ingredient of vermicelli together prepared in number1 procedure.
- Put oil into a pan using light heat until it is hot, then put mixture of prepared sliced cabbage, sliced shitake mushroom, sliced carrot, vermicelli in to the pan follow by seasoning in the pan and let it cool. Other way of doing this is a simply mix the ingredients without stir frying in the pan; in this way, it will give a stickier taste of vermicelli stuff.
- After cooling stir fried vegetable with vermicelli stuff, put them horizontally on spring roll sheet with proper amount in order that it won’t break off the spring roll sheet. Then, roll it till reaching half of the sheet; fold the edge of spring roll inside and applying either white egg or flour to above the stuff we put onto the spring roll sheet to enable vegetable stuff and spring roll sheet sticky enough to hold on each other. Continue rolling inwards till reach its end.
- Fry in light heated oil in a pan. The oil amount has to be much enough that overall spring roll can dip in. After spring roll turn brownish then can be ready to serve. For a more flavorful It can be eating with Chinese plum sauce.
By : robert vereecke
Servings Makes 16-17 crepes , 2-3 per person (average 7 persons)
- 100g plain flour
- 1 tbsp golden caster sugar
- 2 large eggs
- 1 tbsp sunflower oil
- 300ml semi-skimmed milk
- splash of beer, about 2 tbsp (optional)
To make the sauce for crepes suzette
- 100g butter
- 100g golden caster sugar
- 150ml freshly squeezed orange juice (about 12 large oranges)
- 2 tsp finely grated orange zest
- 1 tsp finely grated lemon zest
- 5 tbsp Grand Marnier
For the orange sauce
- Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
- Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
- Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
- TO MAKE CRÊPES SUZETTE – Make the crêpes as above.
- Make the orange sauce
Mix the orange juice, orange squash, sugar and cornflour and cook until
thick, while stirring continously. Allow to cool. Add the lemon juice and
mix gently. Put separately
- For the crepes sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange sauce, add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.
Coq au vin
By : robert vereecke
This classic French chicken casserole has been given a healthy makeover but still has a rich, deep flavour
- 1½ tbsp olive oil
- 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, cut in parts of 1 cm
- 250g chestnut mushrooms, halved if large
- 1 jar of pickled pearl onions – 250 g
- 2 large onions, peeled and cut in slices
- 2 free-range chicken legs (460g), skin removed
- 4 free-range chicken thighs with bone and skin (650g), skin removed
- 2 free-range, skinless, boneless chicken breasts (280g)
- 3 garlic cloves, finely chopped
- 3 tbsp brandy or Cognac
- 600ml red wine
- 150ml good-quality chicken stock
- 2 tsp tomato purée
- 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
- small handful chopped flat-leaf parsley, to garnish
For the thickener
- 2 tbsp plain flour
- 1½ tsp olive oil
- 1 tsp softened butter
For the balsamico vinegar reduction
- 2 tbsp Olive oil
- 1 shalot
- 10 cl wine vinegar
- 15 cl balsamic vinegar
- 15 cl honey
- 4 cl Worcester sauce
- 10 cl soya sauce
Make the balsamico reduction
- Heat up the olive oil and add the finely chopped shallot. Cook gently for 3 to 4 minutes.
- Deglaze with the wine vinegar, add the balsamic vinegar, the soya sauce, the honey and the worcestester sauce until reduced to 1/3 and when the liquid starts to thicken. Adjust with salt and pepper.
Prepare the Coq au Vin
- Rinse the pearl onions and put them in cold water for one hour.
- Pat the chicken pieces dry with kitchen paper. Pour the oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
- Fry the onion slices and the garlic in the oil until slightly brow.
- Put the chicken legs and thighs over the onions into the pan, then pour in a little of the wine, stirring the bottom of the pan again and add 2 tsp of flour. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt.
- Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
- Heat 2 tsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Drain the pearl onions on kitchenpaper and fry them, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
- Add 2 tsp of oil in the saucepan and add the mushrooms. Fry over a high heat for a few mins until golden. Remove and set aside.
- Add the onions, bacon and mushrooms into the chicken pan 15 minutes before the end of cooking.
- Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk.Garnish with chopped parsley.