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ASH’S RECIPES

PHAD THAI WITH CHAN NOODLES

Ingredients (for the sauce):

1 cup each – dry chilli, onion, garlic cloves
1 cup each – 3 types of sugar – palm sugar / cane sugar / white sugar
Sea salt
Fish sauce
Fresh tamarind root (pre-soak in water)
6 boneless chicken thigh fillets
Dry Chan noodles – soak in warm water for 15 mins

Ingredients (for the vegetables):

Bunch sliced spring onions
Handful of beansprouts
2 Lebanese cucumbers

Method

For the sauce:
Blend the dry chilli, onion and garlic cloves into a paste and fry in oil. Set aside.

Pour half the sauce in a wok. Heat the wok. Add same amount of water, then the rest of the sauce.
Add the noodles.
Stir-fry the noodles slowly in the sauce. Make sure sauce is not too sweet otherwise the sweetness will tighten up the noodle and it won’t cook slowly.
Cook until the noodle has absorbed all of the sauce.
Let it sit for a while. Open up the noodles to let it cool.

Deep fry baby crab.

Slice vegetables to put on the side: cucumber, bean sprouts, spring onion.
Add baby crab to the top of the noodles.

TOM YUM SOUP

Ingredients:

1L fresh chicken stock (or make your own if you can)
100ml coconut water (straight out of the coconut if you can get it)
Fish sauce
1kg fresh (uncooked) peeled Australian prawns
100g button mushrooms
6 vine ripened tomatoes
3cm piece of Galangal root – thinly sliced
1 red onion
1 stalk lemongrass
1 bunch Spring onions
2 bunches parsley
5 birdseye chillis
6 Kaffir lime leaves
Juice of 6 fresh limes
Bunch of coriander – roughly chopped

Method:
Add 4 ladles of hot chicken stock to a pan on a medium heat.
Add 1 ladle of coconut water to the pan and bring it to the boil, then reduce heat to low.

Then add the lemongrass (to taste), onion, spring onion, fish sauce, galangal, chilli, Kaffir lime leaves, 1 ½ spoons of lime juice, fish sauce and simmer on low for 15 minutes.

Next add the prawns, mushrooms, tomatoes and simmer for a further 3 minutes.

Season with fish sauce and the rest of the lime juice.
Serve with some freshly chopped coriander and chilli.

AIMONE’S LAMB & WHITE BEAN STEW / Agnello con cannellini

Ingredients for 4 people:

1kg lamb leg
200g cannellini beans
1 onion
a bunch of sage
500 ml stock (use chicken or lamb)
Extra virgin olive oil
Olives (whole) in brine
1 glass white wine
Plain flour

Method
Cut the lamb into chunks, lightly flour the meat and brown it in plenty of oil; drain and dry well.
Cut the onion and fry in a large pan. When golden, add the lamb and pour in a good glug of wine.
Cook for 15 minutes.
Add the beans, sage & olives and salt.
Cover and simmer gently for another 40 minutes, adding warm water if it gets too dry.
Serve with some warm crusty bread.

BETTINA’S ZABAIONE

Ingredients
6 eggs
6 spoons of sugar
1 glass white wine (I substituted with orange juice as my guest doesn’t drink)
Chocolate (to grate on top)

Method
Use an electric whisk to beat 5 egg yolks and 1 whole egg in a bowl with the sugar.
Put the mixture in a bainmarie. Whisk some more and add the wine very gradually until the mixture has become like foam. Serve room temperature in glass bowls. Finely grate some chocolate on top. Serve with biscotti.

Espresso Martini

Ingredients
30 ml Schibello Espresso
35 ml Kahlua
25 ml oz vodka
coffee beans
shaved dark chocolate to garnish
Ice

Method
Start with cooling your martini glass with ice
Pour your Schibello espresso , Khalua and Vodka into coktail shaker and shake, shake, shake!
Pour into to chilled Glass
Garnish with coffee beans and dark chocolate shavings to

Speck & Parmesan Risotto

Ingredients
200g speck
1 brown onion
2 garlic cloves
1 ½ cup peas
1 lemon
bunch basil
3 cups Arborio rice
½ cup of white wine
1 ½ cups of grated parmesan – use fresh rather than pre-grated
9 cups vegetable stock

Method
Heat some oil in a pan. Add a little bit of garlic, stir.
Add some onion, soften.

Cut up the speck in fine strips. Add to the pan.
Add some cherry tomatoes. Turn the heat down a bit.
Add some lemon flesh and lemon zest.
Then add the rice and allow it to crystallise.
Add a large glass of white wine.
Add some finely chopped basil.
Add some vegetable stock.
Leave to cook for 20 mins on a low heat so that the liquid reduces.

Add a generous amount of parmesan and stir well, adding a little bit more as it mixes in.
Season with black pepper.
Add some softened butter.
Keep stirring.
Add some more vegetable stock in small amounts to make it more creamy.

Tuna steaks with turmeric & chickpea purée

Ingredients:
30cm long/1 inch thick (roughly) fresh tuna streak
1 onion, diced
1 garlic clove, crushed
Fresh ginger, peeled and roughly chopped
5 fresh turmeric roots, peeled and roughly chopped (or use powder if unavailable)
250g salted butter
Coconut cream
3 canned chickpeas, rinsed
handful green beans, stems removed
2 bunch asparagus, ends removed
2 cups green peas

Method:
Melt a decent knob of butter in a pan.
Add onion and sautée until transparent.
Add the garlic, ginger and turmeric and continue to sautée until the turmeric softens.
Add half the coconut cream & chick peas.
Season.
Put the mix into a blender with the remaining butter and cream and blitz until it has a smooth silky consistency.

Meantime, in a medium pan on medium heat melt down a knob of butter adding the asparagus, green beans and peas. Sautee the veg for 5 minutes, you still want the asparagus to have some crunch. Season and set the veg aside while you cook the tuna, it won’t take long.

In a medium pan on high heat add a good glug of olive oil.
Once the pan has reached maximum temperature place the tuna in searing each side for 10 seconds. Remove from the pan and allow the steak to sit while you plate up.

Smear a generous amount of the turmeric puree on a serving plate. Slice up the tuna in to thick pieces and arrange on top. In a separate bowl serve the greens.

Coconut Prawns en Papillote

Ingredients (serves 6):
For the Steamed Coconut Prawns:
1kg uncooked fresh prawns (peeled and deveined)
4 tomatoes, diced
1 red onion, diced
1 bunch chives, chopped
1 bunch coriander, chopped
1 bunch spring onion, chopped
2 fresh birdseye chilli, chopped
1 cup Pure Harvest Coco Quench Coconut Milk

Method:
Pre-heat the oven to 220 degrees C.
Add all of the ingredients to the bowl including the prawns and Pure Harvest Coco Quench Coconut Milk mix until combined.
Take a sheet of baking paper and cut a few sheets (enough for your guests to each enjoy one each). Perhaps trace around an ice cream container if you need accurate measurements. Scrunch each piece of paper up then flatten it out on your bench making a well in the centre, bringing the sides up so now it looks like a boat.
Add a spoonful of two of the prawn mixture to each sheet of baking paper making sure you add some of the coconut milk too… that’ll help create steam and moisture. Join the sides on your baking paper together by scrunching boat into a parcel that no air can escape from.
Place the parcels on a baking tray and cook in the oven for 8-10 minutes or until the prawns have cooked through.

 

Chef Bee’s Pomelo Prawn Salad (Courtesy of Paste, Bangkok)

Ingredients (serves 6):
For the dressing:
Thai chilli jam 40g
Palm sugar 20g
1tbs Crab paste
1lt Pure Harvest Coco Quench Milk
Fresh lime juice 10ml
Tamarind juice 20ml
Fish sauce 10ml

For the salad:
1kg whole King prawns (buy fresh, uncooked)
5 Pomelo (Ash used pink grapefruit instead)
Grated roast coconut – 1 big pinch (or make your own – fry grated coconut in a pan until brown)
1 red onion finely sliced
2 betel leaves – finely sliced (Ash used them whole)

For the garnish:
Fried shallots
Roast coconut
Coconut cream
Edible flowers

Method:
For the dressing:
Heat the Pure Harvest Coco Quench Milk in a pan until it starts to boil.
Add the chilli jam, break it up so it combines.
Add the palm sugar and dissolve.
Add the crab paste and dissolve.
Add the fish sauce.
Add the tamarind juice.
Remove from the heat and let it cool a bit.
Add the lime juice.

For the salad:
Grill the prawns
Peel the pomelo (or grapefruit) and cut into large chunks

Plating:
Add 3 large spoons of the sauce to a wide-rimmed soup bowl
Sprinkle the fried shallots over the sauce
Sprinkle some roast coconut over the sauce
Add some sliced red onion
Add the betel leaf – finely sliced (Ash used them whole)
Add the chunks of pomelo
Arrange the whole grilled prawns
Garnish with edible flowers

 

Hangovertini (Courtesy of Lebua’s Sky Bar, Bangkok)

For the rosemary & honey syrup (pre-prepare):
1 cup water
1 cup honey
bunch of fresh rosemary

Combine the water and honey in a small pot over medium heat and whisk until the honey dissolves. Add the rosemary and cook over low heat for about 30 minutes. Remove from the heat, cover and refrigerate in the pot for a minimum of 30 minutes. Once it’s cooled, use a fine sieve to separate the rosemary from the syrup. Discard the rosemary and jar the syrup.

Method:
Put ice in a martini glass to chill the glass
In a cocktail shaker, add:
Large shot of Chivas Regal (30 ml)
Martini Rosso vermouth (15 ml)
Green tea vodka syrup (you can use Zen Green Tea Liqueur) (15 ml)
Apple juice (45 ml)
Homemade honey & rosemary syrup (see recipe above) (20 ml)
Lime juice (10ml)
Add ice to the cocktail shaker, pour mixture in & shake thoroughly.
Empty out the ice from the martini glass and pour cocktail mix in.
Garnish with a sprig of rosemary.

ANTI-PASTO PLATTER – TAGLIERE MISTO DI SALUMI E FORMAGGI 

Ingredients (serves 6):
Morgante Prosciutto di San Daniele
A selection of Princi cold cuts. Ash used:
Sorpressa salami
Cacciatore salami
Calabrese Hot salami
Parmesan (whole chunk)
Black pepper Pecorino (whole chunk)
Gorgonzola dolce (whole chunk)
Mozzarella – bocconcini
Grissini / bread sticks
Olives – unpitted (Ash used large green Sicilian olives)
Sun-dried tomatoes 

Method:
Arrange meat on one side of the board, cheese on the other, olives & sun-dried tomateos in small bowls on the other side
Wrap the prosciutto around the end of the bread sticks.
Serve on a large wooden board. 

TAGLIATELLE AL SAN DANIELE 

Ingredients (serves 6)
16 slices Morgante Prosciutto di San Daniele (prosciutto crudo)
200g cubes Morgante Prosciutto di San Daniele (prosciutto crudo)
Fresh tagliolini pasta (Ash used Eat Pasta dried Tagliatelle) 
1lt pouring cream
1/3 cup Poppy seeds 

Method:
Add a glug of olive oil in a pan
Cut the prosciutto crudo into small pieces (or buy pre-diced) – cook over a high flame
Take the pasta and put in boiling water – unsalted (the prosciutto is salty enough)
Add the cooking cream to the prosciutto crudo – thicken the cream in the pan
Turn the heat down
Check the pasta is al dente (still with a small crunch in the centre)
Drain the pasta, saving some of the pasta water. Add the pasta to the pan with the cream with a small amount of the pasta water
Add a pinch of salt
Stir the pasta into the cream over the heat – add some more pasta water. Stir through. 
Remove from heat.
Decorate the plate with poppy seeds
Add the pasta to the plate, pour some of the sauce on top
Garnish by laying thin slices of prosciutto crudo over the top of the pasta to serve.
Ed eccolo!