Tomato Chilli Jam

 

Peter Gordon is my all time favourite chef. He is the absolute King of Fusion, he  has the most amazing palate for mixing international flavours to create divine dishes. If you can get to Providores in London, or Dine in Auckland, do so, you'll be able to taste his wonderful blend of flavours. Here's his website to tempt your taste buds www.peter-gordon.net .

This Peter Gordon recipe is one I make often, and serve on most anything - it's great on burgers, with barbequed meats, or simply spread on thick sour dough toast and topped with fried egg. I love it with sweetcorn fritters, bacon and avocado, and 'watered' down with lime juice and water, it makes a great dipping sauce for Asian appetisers, like spring rolls or dumplings.

It's important that the tomatoes in this recipe are good quality with no blemishes, and ripe, but not too ripe. If they're too ripe, they'll lose their natural fruit pectic which helps to set the 'jam'. I also tend to make 3 or 4 times the recipe and bottle in nice jars, as it makes fabulous gifts.

I have a few jars hanging out on the bench if anyone wants any :)

Peter Gordon's Tomato Chilli Jam
makes 2 x 200ml jars

• 500 grams ripe tomatoes, cored and diced into 1cm cubes
• 4 red chillies, chopped
• 5 cloves garlic, peeled
• 6 cm thumb of ginger, peeled and grated
• 2 tablespoons fish sauce
• 300 grams caster sugar
• 100mls red wine vinegar

Method

The Puree

 

After adding the extra tomatoes

The jam ready to bottle

 

1. Place half of the tomatoes, chillies, garlic, ginger and fish sauce into a blender or food processor and blitz to a puree
2. Pop into a pot with the sugar and red wine vinegar and heat slowly, stirring constantly until boiling.
3. Add in the remaining tomatoes, bring back to the boil, turn down to medium and cook for 25 to 30 minutes until thick and 'jam-like'. Sometimes I find this can take about 45 minutes to reduce down.
4. Pour into sterilised jars and seal. Just pop the jars into the dishwasher on a hot cycle, dry thoroughly, and if not using a water bath to seal then store the jars in the fridge, not the cupboard, the jam will last at least 6 months, unless like me....you scoff it in much less time. 

Spicy Prawn and Chicken Skewers

The temperature has dropped over the last week and we're in the sweet spot of outdoor living - which means barbeque time. I get a bit tired of the usual steak, lamb chops and sausages, so this weekend I marinated some chicken and prawns, skewered them and fired up the barbie to give them a lovely smoky flavour. An added benefit to skewers, is that it's a fun way to children to try new food, neither of the little chefs had eaten prawns before this weekend, but were happy to try them on a stick.

Marinades are typically acid and fat based, so in this case I've used coconut cream as the fat component and citrus as the acid, and thrown in some serious flavour from herbs. When marinating prawns, go easy on the citrus and add more just before cooking - adding it too early may cook the prawns before they've even hit the grill (though would make for a nice prawn ceviche). I buy my prawns at Megamart as they're the only supermarket that will devein as well as peel the prawns.

Prawn Skewers

• 500 grams prawns, peeled and deveined
• 2 tablespoons green curry paste (Mae Ploy, Thai King, or even better home-made)
• 1 teaspoon fish sauce
• 1 clove of garlic, minced
• small handful of thai basil, shredded
• 200 mls coconut milk
• 1 teaspoon grated palm sugar (use brown if you don't have it)
• juice of a lime
• 1/2 teaspoon grated kaffir lime rind (or 4 kaffir lime leaves, stem removed and shredded finely)

Method

1. Put all but the lime juice and prawns into a food processor and blitz until well combined and basil is finely minced. Squeeze in half the lime juice
2. Marinate the prawns in the mixture for at least an hour and up to 3 hours, stirring occasionally. Add in the juice of the remaining half lime.
3. Thread onto soaked skewers and grill for 5 minutes on the barbeque turning frequently

Chicken Skewers

• 500 grams boneless chicken thigh fillets, cut into 2cm cubes
• 2 tablespoons Tandoor Paste
• 200mls coconut milk (or 200mls thick natural yoghurt)
• juice of half a lemon
• 1 clove of garlic, minced
• 1 chilli, deseeded and chopped
• 1/4 cup coriander leaves

Method

1. Pop all of the ingredients except the chicken into a food processor and blitz until well combined.
2. Marinate the chicken for at least an hour or overnight
3. Thread onto soaked skewers and grill for 10 minutes, turning frequently

Banh Xeo - Crispy Rice Pancakes

One of my favourite Vietnamese snacks is Banh Xeo - a crispy Rice flour and coconut milk pancake, filled with chewy pork and prawns, fragrant fresh herbs like Thai basil, Vietnamese mint and coriander, and crunchy beansprouts. It's served with Nuoc Cham, the classic Vietnamese sauce, wonderfully sweet and sour with a pungent hint of fish sauce and a wallop of chillies.

I learnt how to make Banh Xeo in Hoi An in Vietnam, at a wonderful Vietnamese restaurant/cooking school Morning Glory. I had a private lesson with Mrs Vy the chef and learnt so much about Vietnamese cuisine. 'Xeo' means sizzling, and that's the sound you'll hear as the pancake batter goes into the pan. Traditionally these are sliced, popped onto lettuce leaves, and smothered in herbs, before wrapping the lettuce parcel up and dipping it in the sauce.

In Washington, I went shopping in a great little suburb called Georgetown and stumbled across a fabulous Vietnamese restaurant - their Banh Xeo didn't disappoint, and reminded me of how long it had been since I made them. So here I am, replicating another dish from my trip.

My version is a little different to the traditional way of preparing Banh Xeo. I add cornflour to the rice flour to make it firmer and less likely to break up, though even if they do break they taste fabulous anyway. I also fill the pancakes with everything including the herbs and serve with the dipping sauce, rather than slice it up, pop it onto lettuce leaves and put the herbs on top.

Here's one that didn't quite turn out right, but was delicious anyway.

For those in Doha, rice powder is the same as rice flour, and Vietnamese mint is hard to come by, I occasionally find it at Megamart, but use normal mint if it's not around.

Banh Xeo with Prawns and Pork

• 2 cups rice flour
• 3 tablespoons cornflour
• 2 cups iced water
• 400 mls coconut milk
• 1 teaspoon turmeric
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• peanut oil to fry
• 2 tablespoons mung bean paste (steamed mung beans ground to a paste with a little bit of water) optional
• 1 cup beansprouts
• 1/2 cup Thai basil
• 1/2 cup Vietnamese mint leaves (normal mint is fine)
• 1/2 cup chopped coriander
• 300 grams pork, chopped fine and fried until crisp (I quite often use bacon)
• 300 grams prawns, cooked and chopped
• 1/2 cup chopped spring onions
• 2 cups washed butter lettuce leaves

Nuoc Cham

• 1/4 cup sugar
• 1/2 cup hot water
• 3 tablespoon lime juice (juice of a large lime)
• 1/4 cup fish sauce
• 1 clove garlic, minced
• 1-2 bird’s eye chilies, cut into very fine rings
• spring onion (optional)

Method

To make the Nuoc Cham, mixed all of the ingredients together and stir until sugar is dissolved, set aside to cool. You can add spring onions and/or coriander once cooled.

Make the pancake batter by mixing the rice flour, cornflour, salt, pepper, tumeric, water and coconut milk with a whisk until lump free. Cover and refrigerate for at least an hour, or overnight.

To make the pancakes, have everything chopped and ready to go. Heat a teaspoon of peanut oil in a small non-stick frying pan over medium to high heat, drizzle in a small ladleful of batter and swirl to coat the base (like you would a crepe). Listen closely and you'll hear the Xeo, it should sizzle away quite merrily.

Add in the pork and prawns, and cook for a minute or two. Check the bottom of the pancake, it should be lovely and golden and the top should be almost set.

Add in the spring onions.

Closely followed by the herbs and beansprouts.

Fold over carefully, and slide onto a plate to serve.

Cut into pieces, wrap each piece in lettuce and dip in Nuoc Cham sauce.



Red Curry Fish Cakes

I love Asian food - just in case you hadn't noticed. I love Asian flavours - crisp, fresh, fragrant and clean. I don't take a bite of a SE Asian dish and have to think and analyse what 20 odd ingredients have gone into my mouthful. One of the reasons I love Thai food is it's pure simplicity, and the combination of flavours are traditional and make sense...

ingredients that grow together - go together!

I catered a friends birthday party recently and these Thai fish cakes barely made it out of the kitchen, teamed with a tomato chile jam, they were a hit. They also make a fabulous midweek dinner combined with a simple salad.

For my Doha friends, Thai Basil is available at Megamart, they get their Asian vegetables in on a Thursda, so Friday is a great time to shop. It's sold by weight, so don't be afraid to to open the bag and pull out a small handful of leaves.

Thai Fish Cakes

Use the freshest fish you can in this, and change around the flavours to suit what you have and what you like.The fishcakes are moderately (popularly) spicy, if you like extra spice, add in some chopped chile.

• 500 grams firm boneless white fish, chopped into bite sized pieces
• 2 teaspoons red curry paste
• 1 teaspoon cornflour
• 2 spring onions, chopped finely
• 1/4 cup thai basil chopped finely
• 1/4 cup coriander leaves, chopped finely
• 1 clove garlic, chopped finely
• 1/3 cup coconut milk
• juice of half a lime
• 1 teaspoon sugar
• oil for shallow frying, or a spray of oil to bake in the oven

Method

1. Combine the ingredients in a food processor and pulse until the ingredients come together but you can still see lovely lumps of fish. Alternatively, chop fish finely and combine with the rest of the ingredients.
2. Form the mixture into 3cm balls - the mixture will be sticky, so use wet hands to form the mixture into balls. Flatten.
3. Either cook in an oven at 400 degrees fahrenheit (200 degrees celcius) for 10 minutes, turning once during cooking, or heat 1cm vegetable oil in a frying pan on moderate heat, and fry the fishcakes for 2 minutes, then turn over and fry for 2 minutes more.
4. Drain and serve.