Thai red chicken and pumpkin curry Indian spiced omelette with coriander, chilli and turmeric mfort food recipes: Seven Hour Lamb by Tom Aikens - The i newspaper online iNews Chef Tom Aikens (founder of Tom’s Kitchen) shares his favourite comfort food recipe for winter – Seven Hour Lamb with onions, thyme and balsamic. “This hearty lamb shoulder recipe, with its creamy mashed potato pairing, makes a wonderful and rustic meal. Slowly braising the lamb in a rich sauce ensures that the meat’s full, immense flavour is drawn out. “You can either slice or shred the meat from the bone to serve.” Serves 4 Braised lamb:One shoulder of lamb, around 2.5 kilograms in weight 150 millilitres olive oil 20 grams fresh thyme Two garlic bulbs, peeled cloves Sea salt and black pepper Eight medium onions, peeled 350 millilitres balsamic vinegar Mashed potato:Two litres water 12 grams salt 200 grams butter 150 millilitres milk 600 grams peeled potato, cut in quarters 12 turns of milled black pepper Method: Place a large casserole pot onto a medium gas, adding the oil. Season the lamb and place the shoulder into the pot once the oil is hot (be careful adding the lamb as it could spit).
Stephen Harris: Thai-style mussels with lemongrass Veal with shallots, green olives and gremolata Beef and beetroot broth Sali boti (Parsi braised lamb) Mee goreng Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk
Pad Thai noodles 200g medium-thick flat rice noodles (see Ghillie’s intro)2½-3 tbsp coconut, grapeseed or rapeseed oil3 medium free-range eggs, beaten1 tsp reduced-salt soy sauce150g firm tofu (or 300g if not using meat/prawns), cut into 2cm cubes1 free-range skinless chicken breast, sliced (see introduction)125g sustainable king prawns (see introduction)2 garlic cloves, chopped2 good pinches cayenne pepper or 1 pinch chilli flakes2 tsp ground dried shrimps (see know how; optional)100g beansprouts3 spring onions, finely choppedFresh coriander, to serveLime wedges, to serve For the sauce 2 tbsp tamarind paste (from the world food section of supermarkets)2 tbsp Thai fish sauce1½ tsp palm sugar or honey1 tbsp tomato ketchup1-2 tbsp lime juice3 tbsp roasted peanuts, finely chopped, plus extra to serve 01.Prepare the noodles first so you can stir-fry everything quickly at the end.
Goan-style pulled loin of pork recipe For the marinade 10cm piece cassia bark (or cinnamon stick if not available) 1 tsp (heaped) black peppercorns 5-6 cloves 4-5 large dry red chillies 10cm piece root ginger, peeled and roughly chopped 6-8 garlic cloves, roughly chopped 3-4 small red onions, roughly chopped 2 green chillies 1 tsp (heaped) ground turmeric 100ml tamarind pulp 200ml palm vinegar (or cider vinegar) 50ml sunflower or rapeseed oil 1 tbsp soft dark brown sugar 1 tbsp salt 2kg rolled loin, shoulder or collar of pork 8 small to medium potatoes, peeled and cut into chunks 300-400g pumpkin (peeled if you prefer) deseeded and cut into chunks 3-4 small red onions, cut into chunks 50ml sunflower or rapeseed oil 3 tbsp chopped fresh coriander METHOD Break the cassia bark or cinnamon into small pieces. In a blender, blitz the remaining marinade ingredients with the cooled spice blend until you have a relatively fine paste. Preheat the oven to 180C/ 350F/gas mark 4.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced For the honey glaze 25g clear honey20ml soy sauce (we like Kikkoman)2 tsp fish sauceZest 1 lime To serve (optional) Cooked vermicelli noodles, little gem lettuce leaves, mixed fresh herbs, chopped peanuts, sliced red chillies and lime wedges
bonappetit Heat ¼ cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes.