A while back you may remember me talking about how my thai yellow soup came into being. This is the very recipe where that chilli mishap occurred. You see, my beloved Elly is not a big fan of “spicy” food so I was trying to create a thai curry that she would at least like, so I could have a curry more often without feeling guilty that I was torturing her.
Honestly it had nothing to do with me wanting to slowly increase her tolerance for spicy food
On that fateful day the particular green chili I had decided to use was (unknown to me) not terribly hot and as I was cooking with Elly in mind I also removed the seeds. Since that incident I now cut a tiny amount of chilli off the end and touch my tongue with it to get an idea of heat. If I don’t feel a burn I use the seeds in the dish.
But that’s just me – I’ve known people who put lots more chilli in their cooking than I do, it’s all down to personal taste so it’s always a good idea to experiment with the strength and amount of chilli in a curry if it’s not to your liking.
1 stick of lemongrass
3 cloves of garlic
1 green chilli (seeds optional)
Half an onion
Thumb sized piece of ginger
Handful of fresh coriander (leaves and stems)
Handful of fresh basil leaves
Handful of fresh mint leaves
Half teaspoon ground coriander
Half teaspoon ground cumin
Half teaspoon pepper
3 tablespoons fish sauce
Juice of half a lime (zest the lime first and save along with the remaining juice)
1 teaspoon brown sugar
Roughly a quarter can of coconut milk
and the rest
1 and a half onions, finely diced
4 chicken breasts, diced
2 bell peppers, diced
Three-quarter tin of coconut milk
2 kaffir lime leaves
The Curry Paste
To make the curry paste, roughly chop the ingredients and add everything except the coconut milk to your blender. Give them a few pulses to break it down a little. You are looking for a this to become a thick but smooth paste, so add the coconut milk a little at a time and try to blend. As soon as it starts to turn into a paste stop adding coconut milk and blend to a smooth paste.
Now you have your curry paste, you can store this for a day or two in an airtight container in the fridge. Or you can use it fresh, which is always my preference. It’s nice to know that you could make this up in advance if you were going to be a little pushed for time.
and the rest
Next, you’ll want to heat a frying pan over a medium to high heat and when it is up to temperature add a little oil and then your paste. You just want to release the aromatics from it so don’t wait too long (about a minute) before adding the rest of the onions and allowing them to soften a little (about 5 minutes). Add the diced chicken and stir fry until sealed (about 5 minutes).
Now increase the heat under your pan and add the coconut milk, diced peppers and the kaffir lime leaves. As soon as the mixture begins to boil, reduce to a simmer for about 20 – 25 minutes and serve on a bed of pilaf rice.
Remember the lime zest and juice I said to save? Well, here’s a great way to use it up and add a real subtle zing and punch to this dish. When making the rice pilaf, add the lime zest and juice instead of the turmeric and cook as normal. Hey presto, zingy rice!
Hmmm a traditional Thai soup recipe? Hell to the no! This is anything but. I came up with the idea for this recipe after an experiment in making Thai chicken curry. The chilli I used for the curry was a little lacking in the heat department and as a result I ended up with a curry that had almost no heat.
It still made for a fantastic tasting dish, just not what was originally intended. The lack of heat meant that all the other herbs and spices were able to come through in full force. Which led me to thinking about what else I could use similar flavours in because they are so great together.
This is the first of those ideas to make it to the “perfected recipe” stage and it’s a butternut squash and sweet potato soup of sorts but that doesn’t really make for a snappy title so given the inspiration and appearance I’m calling it Thai Yellow Soup.
1 x onion, diced
1 x carrot, diced
2 x sticks of celery, diced
2 x cloves of garlic, finely diced
quarter of a chilli, diced
Thumb sized piece of ginger, finely diced or grated
Pinch of ground coriander
Pinch of ground cumin
1 x butternut squash, diced
2 x sweet potatoes, diced
Veg or chicken stock
1 x star anise
1 x handful of fresh coriander
1 x handful of fresh basil
1 x handful of fresh mint
Place a large saucepan over a medium high heat, once it has warmed add a little oil, just enough so that you can slow fry the onion until it is soft, then add the carrot and continue to gently fry until they start to soften.
Next you want to add the celery, garlic, chilli, ginger, ground coriander and ground cumin. stir it all together and continue to fry for about a minute this should be long enough to warm and release the fragrance of the garlic, ginger, coriander and cumin.
Add the butternut squash and the sweet potato to the pot and stir together. Add enough stock to cover all the contents. Drop in the star anise, fresh basil, coriander and mint, then stir and bring it to the boil. Simmer gently for 30 – 40 minutes, stirring occasionally. When the sweet potato and butternut squash start to break up as you stir remove the soup from the heat and blend until you have a smooth purée.
Return this to a low heat. Then taste and season. If you are happy with the consistency of the soup you can proceed to the eating phase, if not, you could thin it by stirring in boiling water or by adding milk or cream.
I like to serve this soup drizzled with a little truffle oil for added decadence and a crusty bread roll is a great accompaniment to any soup.
lasagna is a typical Italian dish, it has many variations even in the same regions there can be big differences. I’ve developed my own over the years as I like the northern style with plenty of Béchamel sauce while also liking the simple tomato based meat sauces of the southern regions. This recipe combines the best of both and one or two other influences as well.
While it’s very common to see lasagna not many people realise just how much goes into it, you cook up a meat sauce, then you make the Béchamel sauce and finally you layer it all together and bake it. A 3 part process that can be a little time-consuming but is well worth the effort.
Oh and before anyone says it, I know, a Béchamel sauce with cheese added is a Mornay sauce so this is not a traditional lasagna at all really.
I use a lasagna tray for making this (approx. 32cm x 26cm x 8cm), if you don’t have one of similar size you could use a number of smaller ones, just be aware of the depth, you’ll be surprised how much the layers add up to.
1 x Anchovy fillet
6 x slices of pancetta or bacon, chopped
1 x large sprig of rosemary, picked and finely chopped
2 x bay leaves
1 x large red onion, diced
2 x sticks of celery, diced
1 x carrot, diced
2 x cloves of garlic, crushed
500g Beef mince
500g Pork mince
250ml Red wine
3 x 400g tins of tomatoes, chopped (plus one tin of water)
1 x Star Anise
Béchamel (Mornay) sauce
6 x cloves
75g x parmesan
3 x mozzarella balls, diced
400g of lasagna sheets
Freshly grated Nutmeg
Serves 12 – 15 portions
The meat Sauce
Begin by heating a large saucepan over a medium heat, once it’s up to temperature add a little extra virgin olive oil, then the anchovy and pancetta/bacon, fry them for about a minute and add the onion, celery, carrot, garlic, rosemary and bay leaves. Cook these together gently for about 20 minutes.
Next you want to add your meat, making sure to break it up as much as possible as you’re adding it and keep it moving over a high heat until it browns, then add the wine and simmer for a minute before adding the 3 tins of chopped tomatoes and a tin of water.
Finally add a single star anise, bring the lot to a boil and simmer for 1 hour. Then taste and season before removing the bay leaves and star anise as they can have a very unpleasant texture and it’s only their flavour we’re after anyway.
While the meat sauce is simmering get on with the Béchamel sauce.
Béchamel (Mornay) sauce
Take the half onion and skewer it with the cloves, now place this in a saucepan along with the milk and warm it but do not let it boil.
In another slightly larger saucepan, start melting the butter but do not let it burn, keep the heat as low as possible. Once melted add the flour and quickly stir it in until you have a sandy paste like substance. Now using a wooden spoon or plastic whisk start to slowly add the warmed milk, (but not the onion and cloves) mixing it in as you go, the slower you can add the milk the less likely you are to end up with a lumpy sauce so take your time.
Once all the milk has been added you need to “cook out” the flour, this is done by continuing to bring the sauce slowly up to temperature, stirring regularly and tasting. This can take as little as 10 minutes or as long as an hour. When you taste it, if you can still taste flour then keep going and taste again in another few minutes. Once you’ve “cooked out” the flour you have a Béchamel sauce and this can be used with many dishes or subtly changed by adding things like chopped parsley or dill to create other sauces.
But what we want to do is make a Mornay sauce so we add in about half the diced mozzarella and most of the parmesan cheese, hold back enough to cover the top of the final dish. Stir the sauce until the cheese melts and combines completely with the sauce, if it’s too thick use a little milk to thin it, but don’t go crazy we want it a little thick so it will sit on top of the meat layer rather than combining with it.
Final assembly and baking
Take some kitchen paper dipped in extra virgin olive oil and oil up your lasagna dish. If you have a non stick dish, I prefer to start with a pasta layer as it makes the lasagna a little easier to serve. next you want to add a layer of meat sauce followed by a layer of the Béchamel/Mornay sauce. Then sprinkle at little less than a third of the remaining mozzarella over the Béchamel, sprinkle a little grated nutmeg and repeat the Pasta, meat sauce, Béchamel, mozzarella and nutmeg, layers twice more using all the remaining mozzarella on the top, also sprinkle the top with the remaining parmesan.
Bake for 30 – 40 minutes at 180C until the top is golden and bubbling. You can serve this immediately although it’s best to let it cool a little first as the portions will stay together better.
This also freezes very well just wait for the lasagna to cool completely and portion into freezer suitable bags or boxes. Then when you just have to defrost them and reheat when you want Lasagne.
100g Onion, diced
1 x Garlic, Chopped
100g Green Pepper
100g Red Pepper
50ml Olive oil
A good pinch of “Herbs de Provence”
a good pinch of chopped Parsley
Salt and Pepper to taste
First, we peel the tomatoes using the “blanch and refresh” method. Get a large saucepan of water on and bring to the boil. While you are waiting get a large bowl and fill it with cold or ice water. Using a very sharp knife or even a razor blade cut a small X in the bottom of each tomato, you only want to cut the skin, that’s all. Once the water is boiling add the tomatoes for no more than a minute, then remove them and plunge them into the cold/ice water, this should make them very easy to peel, then chop them into about 1 cm dice.
Slice the onion and finely chop the garlic, cut the peppers into slices about 2 – 3 cm long.
Add the olive oil, onions, garlic and peppers to a large thick bottomed cooking pot. Cover to keep in the moisture and cook over a medium heat for 20 minutes, stirring frequently and adding olive oil as necessary to prevent burning.
Now add the herbs de provence and peeled tomatoes, stir well and cook for another 15 minutes, stirring occasionally.
Chop the Aubergine and courgettes into a large dice (2cm) and add them to the pot. Cook for another 25 minutes, season to taste with salt and pepper and garnish with parsley.
It’s National Gut week in the UK this week (23rd – 29th August). It’s an annual campaign that aims to help people understand the importance of good digestive health by providing free information and advice on how to achieve a healthy gut. Which seems like a good idea that we don’t have an equivalent to here in Ireland
Still at least we can read the UK website and documentation to get ourselves up to speed
Antony Worrall Thompson is one of the Ambassadors for the Campaign and has devised a number of recipes for those suffering from IBS, looking to watch their weight or who simply want to look after their inner health. The recipe that follows is one that he has kindly provided to help promote the cause. You can find out more about Gut Week here and I recommend having a read over this document for some quick tips to a healthier gut.
450g lean leg of lamb, cut into 2.5cm cubes
11/2 teaspoons ground black pepper
1 teaspoon olive oil
1 large onion, roughly diced
4 garlic cloves, crushed
4 tomatoes, skinned and diced
1 tablespoon harissa or hot pepper paste
400g tin of chickpeas in water, drained and rinsed
350g trimmed and peeled pumpkin, cut into 2.5cm cubes
1 pickled lemon, finely diced
2 tablespoons chopped mint
1 tablespoon chopped coriander
Coat the lamb in the black pepper.
Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.
Add the tomatoes, harissa and 425ml water. Bring to a simmer,cover and cook over a medium heat for 1 1/4 – 1 1/2 hours, topping up with water as necessary, until the lamb is almost tender.
Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.