You’ve seen the film. Curious to get creative in the kitchen? See below …
David’s homegrown THAI GREEN CURRY
2 stalks of lemongrass
6 Thai green chillies, seeds removed
3 medium shallots
1 lrg clove garlic
3 coriander roots
1 slice galangal
1/2 tsp of shrimp paste (Blechen)
1 can of coconut milk
2 chicken breast fillets
3 tbsp fish sauce
2 tbsp palm or brown sugar
4 kaffir lime leaves
Crushed green beans
Fresh coriander leaves
Rice bran oil
- Grind the paste ingredients together in a food processor
- Pour half coconut milk into a wok and cook on low heat until it is reduced to the extent that the oil comes out
- If more oil is needed, add a little rice bran oil, then fry the paste in the coconut oil, add chicken and fry on medium heat until the chicken is cooked on the outside
- Add the remainder of the coconut milk, fish sauce, sugar and add enough stock to cover the chicken
- Bring to the boil, add green beans and kaffir lime leaves. Cover and cook until beans are tender and the chicken is just cooked through. (Don’t over do it…)
- Serve on a bed of jasmine rice garnished with fresh coriander and slices of fresh galangal (and slices of fresh green chilli – if you are brave like David !)
KADIN BUDU KOFTE – also known as LADY THIGHS or TURKISH BOTTOMS….
600g ground beef (not lean)
1/2 cup of cooked plain rice
2 tsp salt
1/2 tsp black pepper
2 tsp allspice
1/4 cup of chopped fresh dill or 2 tsp of dried mint
vegetable oil for frying
- Mix together ground beef, rice, spices and an egg for several minutes until thoroughly combined. Set meat mixture aside to rest for half and hour
- Spread flour on a plate. Beat the remaining eggs with a fork and add some salt.
- Pour approx.1 inch of oil into the bottom of a deep skillet and heat under medium heat.
- While oil is heating, make the kofte meatballs by taking a tablespoon of the mince mixture and make a flat oblong shape in the palm of you hand. Roll each meatball in the flour and make sure it is evenly coated. Shake off excess flour. Turn the floured meatball into the beaten egg mixture to coat it thoroughly, then place it in the hot oil. Repeat until the skillet is full.
- Fry meatballs until one side is golden, then turn them over and cook them equally on the other side. Remove from heat and drain on paper towels. Repeat until all kofte are cooked.
MIXED BERRY ICE-CREAM WITH EDIBLE DECORATIONS
1 – 2 punnets of fresh berries (blueberries, raspberries, blackberries mixed)
3 egg yolks
1 1/2 cups of heavy cream
3/4 cup of sugar
3 tbsps of light corn syrup
and most importantly, a selection of sprinkles, sugar hearts, and edible pearls
- Blend all berries together until they are a smooth puree.
- In a saucepan, heat 1+1/4 cups of cream over medium heat until it begins to bubble at the edge of the pan. Turn off heat.
- In another large bowl, whisk together the sugar, egg yolks, corn syrup and remaining cream. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and heat gently until the mixture is thick enough to coat the back of a metal spoon (this should take about five minutes). Do not allow the mixture to boil.
- Strain the mixture into the berry puree, mix and refrigerate until chilled.
- Put the ice-cream mixture into a container and freeze.
- When frozen, spoon lots of ice-cream into your bowl and liberally sprinkle with edible decorations.