Month: July 2013

Thoran – Rick Stein

Ingredients 3 tbsp coconut oil or vegetable oil 2 tsp black mustard seeds 2 tbsp chopped fresh curry leaves 1 tsp cumin seeds 2 dried Kashmiri chillies, each broken into 3 or 4 pieces 30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste ½…

Madras Fish Curry Of Snapper, Tomato And Tamarind – Rick Stein

Ingredients 60 ml vegetable oil 1 tbsp yellow mustard seeds 1 large onion, finely chopped 15g/3 cloves of garlic, finely crushed 30 fresh curry leaves 2tsp Kashmirir chili powder 2 tsp ground coriander 2 tsp turmeric 400g can chopped tomato 100ml tamarind liquid 2 green chilies,…

Vanilla Creme Brulee – Ashburton

Ingredients 1lt Double cream 100g milk (to loosen the double cream – might not be necessary with supermarket cream as its never very thick) 315g egg yolks (Approx. 18 medium ones) 100g caster sugar 2 vanilla pods Methods Split vanilla pods lengthways and warm with the…

Potato Dauphinoise – Ashburton

Serves 20. 3kg thinly sliced potatoes (thin enough to fold in half) 500ml double cream 500 milk 4 cloves of crushed garlic Salt and White pepper (black leaves big spots) Methods Line a large roasting tray with butter Bring cream and milk to boil, add garlic,…

Chicken with morels and a sherry sauce a la Raymond Blanc

This is one of my favourite meals. The only thing that can really go wrong is to overcook the chicken breasts – make sure you follow the recipe well but also give them plenty of resting time when finishing off the sauce. I also find a…

Asian-flavoured beef shin with papaya salad – Raymond Blanc

An inexpensive cut of beef becomes meltingly tender with nearly five hours of cooking in a sweet and savoury sauce. Ingredients For the beef 3kg/6lb 8oz beef shin, on the bone 4 tbsp sunflower oil salt and freshly ground black pepper 600g/1lb 5oz chopped white onions…