THAI prawn and pink grapefruit salad

This recipe is based on my mate Simon Jukes' Thai salad. Since he has moved down the coast, I've had to put together my own version. 

In Thailand and Laos this dish is called Miang kham: which means 'eating many things in one bite'. The perfect name for this deliciously refreshing dish.

serves 2

2 pink grapefruit; suprêmes removed (segmented)

12 cooked prawns; shelled and de-veined

1 avocado; diced

½ medium red onion; finely diced

small handful coriander leaves; chopped

small handful basil leaves; chopped

1 tbsp dry roasted peanuts or cashew nuts; chopped - optional

to serve

a few young spinach leaves

for the dressing

2 limes; juice (kaffir if pos.)

1 tbsp sweet chilli sauce

1 tbsp fish sauce

1. Combine all the ingredients in a large bowl - except the spinach leaves.

2. Take a spoonful; with a bit of everything, and place it on top of one of the spinach leaves.

3. Pick up a spinach leaf with its little pile of salad, roll it up and pop it in!

ทานให้อร่อย

mussel saganaki with feta & fennel / mejillones saganaki con feta &hinojo *

 

This Greek inspired dish gets its name from the cooking vessel: the sagani or saganaki.

serves 4

1kg fresh mussels or clochinas; cleaned, debearded and rinsed

N.B. When cleaning and debearding the mussels it is important to discard any broken or dead mussels: tap any open mussels - if they close they are alive.

4 tbsp olive oil

1 onion; finely chopped

1 fennel bulb; finely chopped

1 green pepper; finely chopped

2 garlic cloves; finely chopped

2 bay leaves

200g cherry tomatoes; blitzed

50ml white wine

150g feta cheese

½ -1 large, red chilli; finely sliced

small bunch of large, flat leaf parsley; leaves only, roughly chopped

small bunch of dill; roughly chopped

Maldon sea salt

Freshly ground black pepper

1. Heat the oil in a large, wide saucepan. Add the onion, fennel, pepper, garlic, bay leaves. Season and cook over a moderate heat for 5-10 minutes, stirring occasionally until soft.

2. Check the acidity of the blitzed tomatoes; balance with a little sugar if necessary. Add to the saucepan and cook for a further 5 minutes.

3. Add the mussels, cover and steam for a few minutes until they open.

4. Remove from the heat; stir in the remaining ingredients.

5. Serve with fresh crispy bread.

Onion Bhaji with Raita & Quick Tomato Chutney

serves 4

180g gram flour

2 tbsp ghee / clarified butter

2 tbsp lemon juice

1 tsp turmeric

2 tsp cumin seeds

½ tsp fennel seeds

1-2 green chilli/es; finely chopped 

2 tsp fresh ginger; grated

4 cloves of garlic; crushed

small bunch of fresh coriander: finely chopped

3 onions 

Maldon sea salt

vegetable oil

for the raita

125g natural yoghurt (1 normal tub)

few fresh mint leaves, torn

¼ cucumber, chopped

green chilli, to taste, thinly sliced

Maldon sea salt

for the tomato chutney

2 tbsp oil

1 shallot, finely chopped

4-5 ripe tomatoes; chopped

2 cloves of garlic, crushed

2 tsp brown sugar

2 tbsp Balsamic vinegar

for the tomato chutney

1. Heat the oil in a small saucepan; add the shallot, tomatoes and garlic. Cook for 7 minutes.

2. Add the sugar and Balsamic vinegar and cook for a further 3 minutes or, until the mix has started to caramelise a little. Transfer to a small pot or bowl: ready to serve.

then...

for the raita

3. n a small bowl,Combine all the ingredients and salt to taste. Chill in the fridge until ready to serve.

now...

4. In a large bowl, combine the flour with the ghee and lemon juice.

5. Add enough chilled water to bring the mix to the consistency of double cream.

6. Roughly chop the cumin seeds and add them; along with the other aromatics and herbs, to the mix.

7. Peel the onions, cut them in half and remove the core. Finely slice the coreless halves-

8. Stir the onion into the creamy mix until well coated.

9. Put the oven on a low heat; and put an easily accessible oven tray (paper towel-lined)on the top shelf.

9. Heat the vegetable oil to 180ºC: or until a drop of the batter mix sizzles, then floats.

10. Wet your hands and take about a tablespoon of the mix, and form it into a ball: Gently and carefully drop the ball in to the hot oil. Do not crowd the pan.

11. Carefully stir to prevent them from sticking to each other; and, cook for about 4 minutes or until crisp and golden.

12. Transfer to the lined oven tray to keep warm, while you next batch.

Ravi's Lamb Vindaloo / Vindalee

I love when Ravi's in town: the guys get together and cook a very spicy vindaloo over at Jaime's place in La Presa.  The house alone is worth the visit; it brings back memories of 'Lauray' (our house in the 70's); with its flock wallpaper and sprawling, unkempt garden.

serves 5

1¼ kg lamb shank, cut into 5-7cm pieces
100ml olive oil

2 large onions

2 heaped tbsp of masala paste

300g crushed/ blended tomato

2 good pinches of salt

4 tbsp of spice mix (for very spicy)

water

4 tbsp sherry vinegar

1kg basmati rice
75ml olive oil or Ghee

masala paste

1 head of garlic

50-70g fresh ginger

small bunch fresh coriander

for the spice mixture (If you don't have whole spices, use pre-ground, just make sure they are fresh):

5 Cloves
1 tsp Turmeric

1 tsp Ground Coriander seeds

1 teaspoon ground cinnamon
1 tsp fennel seeds

1 teaspoon ground cumin

1½  teaspoons cayenne

1½  tablespoon paprika
1 tsp Ground ginger

1. Peel the garlic and ginger: then, pick the coriander leaves. Using an electric coffee grinder or hand blender; blend the ingredients to form a smooth paste.
2. In a deep metal dish or marmite, heat the oil. Finely chop the onions and when the oil is hot enough (drop in a couple of pieces of onion: if they sizzle, it's hot enough), add the onion.

3. Stir over a medium heat for about 5 minutes; or, until the onions are translucent and lightly coloured.

4. Stir in 2 heaped tablespoons of the masala paste and cook for 2 minutes.
5. Add the meat, brown lightly and cover in the masala mix.

6. Stir in 2 or 3 tablespoons of the dry spice mix; or 4 if you are feeling brave.
7. Pour in the tomato, combine and season well and add the vinegar.
8. Add enough water to completely cover the meat. Leave to simmer for 45 minutes.

for the rice
9. Wash the rice well using one hand to rub the grains against one another; do this 3 times.
10. Add enough water to cover the rice by 1"inch. Put the lid on.
11. Bring the water to the boil; then, reduce the heat and simmer for 10 minutes.
12. Leave to stand for 3 minutes before adding the oil and serving.

Lahmacun / Lamb Pizza / Pizza de Cordero

makes 6

for the dough

225g plain flour

15g fresh yeast

1 tbsp olive oil

~150ml tepid water

1tsp salt

for the topping
20g minced lamb
1 large red onion
4 ripe plum tomatoes
172tbsp of tomato puree
2tbsp olive oil
small handful of chopped coriander
small handful of chopped flat-leaf parsley

50g pine nuts

1/2 tsp lemon juice

1/2 tsp brown sugar

Freshly ground black pepper

Maldon sea salt

spices

1 tsp ground coriander

5 ground cloves

1/2 tsp ground cinnamon

1/4 tsp chili powder

The contents of 2 cardamon pods, ground

to serve 
small bunch of fresh coriander

a dollop of Greek yoghurt

a slice of lemon

1. Combine the yeast with 2 tablespoons of the flour and 75ml of the water and leave for about 10 minutes; after which time it will bubble up.

2. Sift the flour and mix in salt. Make a well in the centre and stir in the oil and yeast mixture.

3. Bring the dough together and knead for 15 minutes until you have a shiny elastic dough.

N.B. do not knead on a floured surface: there is no need; and, in effect all you would do is add more flour to the recipe.

4. Put the dough into an oiled bowl: cover with cling film and leave to prove for 2 hours.

Meanwhile:

5. In a heavy-bottomed pan, sweat down the onion with the oil.

6. Add the lamb mince and saute for 5 minutes. Season well before adding the spices.

7. Halve the tomatoes and grate them into a bowl; discarding the skins.

8.  Add the tomato pulp, purée, lemon juice and sugar. Cook for 5 minutes until most of the liquid has evaporated.

9. Stir in the pine nuts, fresh parsley and coriander.

10. Check for seasoning and set aside to cool.

then...

11. Preheat the oven to 220°C

12. Divide the dough into 6 equal pieces: roll into a ball and flatten out.

13. Place a spoonfuls of your topping in the centre; leaving space around the outside.

14. Place on a lined baking tray and bake in the oven for 12 minutes.

15. Remove and serve with a dollop of yoghurt and slice of lemon.

Arròs al Forn / Arroz al Horno / Oven Rice

serves 5

for the pork meatballs

20g pine nuts

400g minced pork

40g Oscar Mayer bacon

1 small egg

a pinch of ground Cinnamon

1 ground clove

200g breadcrumbs

a little flour

Maldon sea salt

Freshly ground black pepper

for the pork meatballs

1. Slice the bacon very finely and in a large bowl, season and mix in with the other ingredients. 

2. Roll into small balls ( 5cm diametre), roll and lightly coat with the flour.

3. Chill 9 for this recipe and freeze the rest.

3 strips of thick panceta, rind off

300g meaty pork ribs, 2.5cm
9 Pork meatballs

4 small morcilla de cebolla

250g potatoes/ swedes

2 large Valencian tomatoes

2 x 100mg sachets of saffron or 1 sachet of colourant

3/4 tsp pimentón

1 medium ripe tomato, grated

2 cloves of garlic

1 head of garlic

175g dried chickpeas

450g short grain rice

900ml good stock*

1. Soak the chickpeas overnight in about 500ml of cold water.

2. Drain the chickpeas and transfer them to saucepan with double the amount of water. Bring to the boil and simmer for about 45 minutes, or until al dente. Drain and reserve the liquid.

3. Cut the panceta into 2.5cm strips.

4. Heat the oil in the terracotta dish.

5. Season the meat and brown well, remove and put to one side.

6. In the same dish, salt and fry off the swede (needs longer) and potato to give them a colour and soften them a little; adding a little more oil if necessary. Remove and put to one side.

7. Finely chop the 2 cloves of garlic and gently fry, then add the pimenton followed by the grated tomato. 

8. Put the stocks into a saucepan. Correct the seasoning, if necessary, and bring to the boil. Reduce to a gentle simmer and add the saffron. It will need 15 minutes to infuse well.

9. Preheat the oven to 220ºC

10. Add the rice, combine well and gently fry until almost translucent.

11. Add the chickpeas and combine.

12. Distribute the meats evenly throughout the rice mixture.

13. Cover with the swede, potato and halved tomatoes. 

14. Gently press the garlic head into the centre.

15. Pour over the hot, infused stock; which should barely cover the ingredients. Place in the top third of the oven for 15 to 20 minutes.

16. Remove from the oven and leave to rest for 5 minutes.

17. Serve and enjoy.

* For the stock I used a mixture of homemade chicken stock (400ml), stock made from serrano ham (300ml) and the chickpea soaking liquid (seasoned)(200ml).

Breadsticks

makes ~25

450g strong white flour

7g fast acting dried yeast

1.5 tsp.salt

275ml tepid* water

3 tbsp olive oil

2 tbsp Maldon sea salt

 * tepid water = ~38º which is the optimum temperature for yeast.






1. Line 2 baking trays with parchment.
2. Put the flour, yeast and salt into a large bowl; then, adding the water, bring the mixture together to form a soft (but not sticky) dough. You may not need all the water.
3. Knead* the dough on a lightly floured surface for 10 minutes. 
 * Flatten the dough and fold in from the far side, flatten and turn 90º... repeat.
4. Divide the dough into 30g balls. 
5. Now it's time to roll these out into long even sausages ( of about 5-7mm diametre ). I find it easier to do this by rubbing both my hands back and forth - pretzel style. Then, finishing off on board.
6. You can plait, twist or leave plain... 

7. Place them on the prepared baking trays, 3-4cm appart, cover loosely with film and leave to prove
 in a warm place for 30 minutes; they sould double in size.
8. Preheat the oven to 200ºC
8. Paint with olive oil and sprinkle with Maldon sea salt.
9. Bake for 15-17 minutes, until they are a light golden-brown colour.

popeyes southern-fried butterfly prawns, mashed potato and Cajun gravy

Popeyes is probably my favourite fast-food restaurant. There used to be a branch in Leicester Square in London. This is my take on what I used to order there...

serves 5

for the mash 
1 kg yellow fleshed potatoes
5 garlic cloves
50 g unsalted butter
2 tbsp olive oil
150ml milk
Maldon Sea Salt
Freshly ground black pepper 

for the Cajun gravy 
1 tbsp vegetable oil
1 small green bell pepper, finely diced
400g mixed beef and pork mince
750ml   good beef stock

2 tbsp cornstarch

1 tbsp flour

2 tsp milk

2 tsp white vinegar

1 tsp sugar

1 tsp Maldon Sea Salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/8 tsp garlic powder

1/8 onion powder

sprinkle of dried parsley

for the prawns

21 prawns

vegetable oil for frying

200 g flour

2 tsp Maldon Sea Salt

1 tbsp ground white pepper

1 tsp cayenne pepper

1 tsp paprika

2 eggs, lightly whisked

for the mash

1. Cut the potatoes into even pieces and add to a pan of cold salted water along with the peeled garlic cloves. Bring to the boil and simmer till tender.

2. Drain the potatoes and return to the pan; and over a high heat turn over and toss for a couple of minutes to evaporate the moisture.

3. Mash in the other ingredients until you have a creamy mash.

for the Cajun gravy

1. Heat the oil in a large thick-bottomed pan. 

2. Saute the bell pepper for about a minute. Add the minced meats and continue to cook till brown. break the mince down as it browns

3. Add the beef stock and whisk in the cornflour and flour.

4. Add the remaining ingredients and bring to the boil.

5. Reduce the heat and simmer for about 30 minutes.

for the butterfly prawns

1. Peel the prawns. Then using a sharp knife make a small incision along the underside of the prawn; running from near the tail to the fat end. Place the prawn cut-side-down and gently press down to create the butterfly.

2. Heat a large pan with vegetable oil to about 180ºC

3. With the whisked eggs in one bowl and the dry ingredients in the other; first dip the prawn in the egg and then generously cover with the seasoned flour.

4. Fry until golden and crispy.

5. Remove to a kitchen-paper lined colander and then to a serving dish.