Another dinner out of a can, but deceptively delicious.
1 small green (underripe) papaya or mango
1 tsp palm sugar softened in a little water
pinch chopped garlic
pinch chopped birdseye chilli
5 x 10 cm pieces snake bean
few roasted peanuts
pinch chopped dried shrimps
1 tb fish sauce
1 tb tamarind water
4 cherry plum tomatoes, halved
juice of up to 1 lime
Peel papaya/mango and finely shred on mandoline. Put garlic, chilli, beans in mortar and bruise with pestle. Add everything else and bruise once more. Add the papaya and bruise once more. Serve.
Carefully control the amount of lime according to taste.
Source: Rick Stein’s seafood odyssey
300 grs black beluga lentils
60 ml good olive oil
30 ml balsamic white wine vinegar
1 tbsp creamed or fresh horseradish or 1 tsp wasabi paste
1 clove of garlic
700 ml of chicken broth
Finely chop shallots, lightly fry them in 1 tbsp olive oil, salt and reserve. Bring stock with bay leaf and bruised garlic to a boil. Add lentils and simmer for 25 minutes. Check consistency and add water if necessary. Prepare a vinaigrette with the olive oil,vinegar, horseradish and salt. Mix the lentils, onions and vinaigrette. Top with finely chopped tomatoes.
Serve warm. Great as a starter with with thin slices of roast beef (sprinkled with fleur de sel) or smoked trout.
4 small cucumbers, cut lengthwise into eights
1 tbsp red miso
1.5 tbsp white miso (if available, otherwise just use a total of 2.5 tbsp red miso)
2 garlic cloves, crushes
2 tsp fine caster sugar
1/2 tsp sesame oil
1 tbsp sake
2 tbsp mirin
large pinch of dashi, dissolved in 60ml of hot water
handfull of blanched, toasted and chopped almonds
Mix all ingredients for the sauce. Chill for one hour to thicken and for the flavours to blend. Serve in small bowls with the cucumbers to dip. Works of course equally well with carrots, mangetout etc, but cucumbers are the best.
from: Yoshoku, Jane Lawson
1 fish sauce
1 cider vinegar
Turn this with shredded carrot, cucumber, radish or similar veges
6 jerusalem artichokes, washed
3 red onions, peeled and quartered
extra virgin olive oil
splash of balsamic vinegar
2 bunches of watercress, trimmed
handful of small tangy green olives
handful of parsley, chopped
Boil artichokes in salted water for 20 mins until giving, cook, slice lengthwise about 8mm thick and allow to cool. Toss onions in oil and vinegar and roast in a medium oven until soft and sweet. Mix watercress, olives, parsley together.
Grill articholes on a ridged cast-ron pan til nutty and seared, about 3 mins each side.
Put all ingredients together, toss with vinaigrette.
Other robust flavoured greens (rocket, baby spinach, curly endive) can be used.
Source: St Johns Cookbook
2 cloves garlic
1 1/2 tbsp Dijon mustard
juice of 1 lemon
1 tbsp white wine vinegar
300 ml extra virgin olive oil
Crush the garlic to a smooth paste with the aid of a large pinch of salt. Mix the first 5 ingredients in a food processor and slowly add the oil to get a thick emulsion. Adjust seasonings.
A dressing that pulls no punches. Addictive. Keeps well in the fridge.
Source: St Johns Cookbook