Sambal

 

Sambal is a chili sauce or paste, typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese and Sundanese origin (sambel). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup. There are 212 variants of sambal in Indonesia, with most of them originated from Java.

 

 

What you need:

- two cups of oil

- 10-15 roughly chopped fresh red peppers (lombok) 

- 4 cloves of garlic

- half red onion or a few shallots

- handful of dried red peppers (to make it more spicy) and cut in half;

- 4 or 5 kemiri nuts

- handful of dried anchovies

- 2 lime leaves (from freezer)

- pinch of salt

- 1 tbps of sugar (cristal- or palm sugar)

 

To prepare it:

- heat the oil on medium heat and put in the red peppers, garlic and onion for two - three minutes;

- add the dried red peppers, kemiri nuts, anchovies, lime leaves and fry for another two minutes or until the onions and fresh red peppers are softened (don't burn the ingredients);

- take from the heat and put in a blender and make it in puree and - if necessary of if you desire - finish in a mortar;

- put the sambal back into the heated pan with the oil, add the salt and sugar and heat for a few minutes (at consistency you like the best):

- don't worry about the quantity of the oil. You will need it to cover the sambal in the put. It helps conserving the sambal;

Tip: My favorite is the dried, salted anchovies (teri nasi). But you can also use dried shrimps or shrimp paste (trasi) to add extra taste to the homemade sambal.

Steamed Salmon with Red Rice and Pak Choi

This easy light tasted Thai recipe is full of flavours.

What you need:

• small bunch of coriander, washed
  
• 15 mint leaves, washed
• ½ tsp of salt
• 2 garlic cloves, crushed
• 2 green chillies, de-seeded and chopped
• 3 tbsp fresh lime juice
• 1 tbsp golden caster sugar
• 1 tsp peeled and chopped ginger
• 1 tbsp fish sauce (nam pla)
• 4 x 125g salmon fillets
• 4 heads pak choi
• 1 clove garlic, finely chopped
• 2 tbsp soy sauce
• 2 tbsp honey
• 5cm piece ginger, finely chopped
• 200ml chicken stock
• Thai red rice 
  

How to prepare it:

1. Wash the red rice very well and put in cold water for 20 miniutes. Then put the rice in a pan with boiling water and cook until the grains are tender, but stil with a good bite. 
2. In a food processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth.
3. Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes. For that you can pack the salmon and marinade each in kitchen foil.
4. Boil some water in the bottom half of a steamer.
5. Place the packed and marinated salmon in the steamer for 6-8 minutes.
6. Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.
7. Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.
8. Serve the steamed salmon with the pak choi and lovely red rice.

Fried Tofu in a Spicy Sauce (Pindang Tahu)

A lovely sidedish with nasi goreng (together with for example the eggs in yellow sauce)

What you need:

• 400 gr. tofu
• 1 dl. oil 
• 2 onions (finely cut)
• 2 cloves of garlic (finely cut)
• 2 red lombok chillies (finely cut)
• 1 slice of laos
• 1 laurel
• 2 tbsp ketjap manis
• salt to taste

How to prepare it:

1. Cut the tofu in 2 cm blocks
2. Heat the oil and fry the tofu golden brown and place them on a papertowel. 
3. Leave one tbsp of oil in the frying pan and heat it again. Slowly cook the sliced garlic and onions. Add the laos.
4. Add the ketjap, laurel, chillies and the salt and cook the sauce for a short period. 
5. Add the tofu and stew for a while.

This dish is to be served with different other gravies and rice,

South Italian Pasta with Prawns

This is a delicious and easy to make recipe form the south of Italy.

What you need: 

• 350 g dried spaghetti
  
• sea salt
• freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 2 cloves garlic , peeled and finely chopped
• 2 dried red chillie, crumbled
• 400 g tiger prawns
• 1 dl white wine
• 3 tbsp tomato puree
• 1 lemon, juice and zest 
• 2 handfuls rocket salad, roughly chopped
  How to prepare it:
  1. Cook your spaghetti in a large pan of salted boiling water.
  2. Meanwhile, heat 3 tbsp of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. 
  3. Add the white wine and the tomato purée and simmer for a couple of minutes. 
  4. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. 
  5. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. 
  6. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
  (after Jamie Oliver)

Chicken Miso Soup

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (麹), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng (豆酱).

 

What you need:

• 5cm piece fresh root ginger, chopped
  
• 3 garlic cloves, crushed
• pinch of crushed chillies
• 3 tbsp red miso paste
• 2 tbsp lime juice
• 200g fine egg or rice noodles
• 250 gr chicken thighs, thinly sliced
• 125g shiitake mushrooms, sliced
• 70g baby sweetcorn, chopped
• 200g sugar-snap peas

How to prepare it:

1. Make the saucepan greacy with oil and heat over a medium heat. Add the ginger, garlic and chillies and stir-fry for 1 minute.
2. Add 1,7 litres boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.
3. Greace a large wok with oil and stir-fry the chicken, mushrooms and sweetcorn for 2-3 minutes. Add the peas and cook for 2 minutes, or until the chicken is cooked through.
4. Transfer the soup to the bowls, spoon over the vegetables and chicken and enjoy.

Asian Meatballs

This is a delicious surprise party- or tv-snack.

What you need:

• 2 small onions
• 2 tbsp butter
• 5 garlic cloves, sliced finely
• 1 tbsp selery, sliced finely
• 1 small chillies, sliced finely and deseeded
• 1 egg
• 2 tbsp sweet soy sauce
• 1/5 kg minced beef and pork (50-50)
• 60 ml chicken stock
• 1 tbsp sesame oil

How to prepare it:

1. Preheat the oven on 190 degrees Celsius
2. Cook the onion in the butter untill glazed. Add the garlic and fry for 30 seconds. Then add the selery and chillies and fry for another 2 minutes.
3. Put the fried ingredients in a bowl and let it cool down.
4. Add the egg, sweet soy sauce and some salt to taste to the bowl.
5. Add the meat and mix well with your hands.
6. Roll it to medium balls and lay them in a pan. Add the chicken stock and cover the pan with aluminiumfoil.
7. Bake them in about 10 minutes. 
8. Take them out of the oven and col them down a bit.
9. Serve with anything you like!

Sweet Potatoes with Red Pesto and Pork Loin Chops

What you need:

- 100 gram red tomatoes (deceeded)

- 2 eetlepels roasted pine nuts
- 50 gram Parmesan cheese
- 25 gram fresh basil
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp balsamico vinegar
- 4 loin chops
- 4 slices mozarellla cheese
- 2 large sweet potatoes (roughly chopped)
- a bunch of green beans

How to prepare it:

1. For the pesto take a blender and mix the tomatoes, roasted pine nuts, Parmesan cheese, basil, garlic and a bit of oil and vinegar. Blend until puree.
2. slowly add the rest of the olive oil.
3. For the loin chops: dry teh chops and rub them with salt and pepper.
4. Heat some oil in a frying pan. Fry the loins on strong heat for 3 minutes on each side.
5. brush the loin chops on one side with the pesto, add on each loin a piece of mozzarella and cook for another ten minutes.
6. Meanwhile cook the sweet potatoes and the green beans.
7. Put the pork loin, sweet potatoes and beans on a plate and put some pesto on the potatoes and the green beans.
8. Serve immediately.   

Crusty grilled Goat Meat

This is a delicious goat meat dish. Be sure the meat is still pink inside and served hot. Great with lentils.

What you need:

• 8 to 9 small goat chops
• 6 large garlic cloves
• 1 medium onion, coarsely chopped
• 1/2 cup plus 2 tablespoons extra virgin olive oil
  
• Zest of 2 large lemons
• Juice of 1 large lemon
• 1/2 cup dry white wine
• 4 teaspoons fresh or dried oregano
• 1/4 teaspoon each salt and freshly ground black pepper

How to prepare it:

1. In a food processor or blender mix the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just a sort of puree. You want some small bits of  onion, and garlic. 
2. Put the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate at least 2 hours.
3. Burn charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. 
4. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done. 
5. The chops must still be pink inside.
6. Serve hot.

Tender Lamb Neck Fillet with Tabbouleh

This is a slow cooked lamb neck. I have put it in the oven for 5 hours on 100°C (lid on). The meat is extremely tender and kind of sweet. A real delight!

What you need for the lamb neck:

• 1 tsp ras-el-hanout
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp smoked sweet paprika
  
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• ¼ tsp ground turmeric
• 3 tbsp olive oil
• 1kg lamb neck fillet, cut into large chunks
• 1 onion, thickly sliced
• 2 cloves garlic, peeled, finely chopped
• 1 x 400g tin chopped tomatoes and
  3 fresh tomatoes
• 2 tbsp pomegranate molasses
• ½ tsp saffron
• 350ml chicken stock
• 125g dried prunes
• 110g green olives
• 75g whole almonds
• salt and freshly ground black pepper

And what you need for the tabbouleh:

• 175g bulgar wheat
• 700ml home made chicken stock
• 2 small red onions, peeled, finely chopped
• handfull of sultanas
• 1 lemon, juice only
• 3 fresh tomatoes
• 5 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper

Preparation method

1. For the lamb tagine, mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb neck fillet pieces and turn in the mixture to evenly coat.
2. Heat a large pan until smoking, then add a tablespoon of the olive oil and sear the neck fillet pieces on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb pieces from the pan and set aside
3. Add the remaining olive oil to the same pan and fry the onions and garlic for 2-3 minutes, or until softened. Add the lamb pieces back to the pan and stir well, then add all of the remaining tagine ingredients except for the coriander and salt and freshly ground black pepper and bring to a simmer.
4. Chop the coriander, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover the pan with a lid and allow to simmer for five hours in the oven at 100°C.
5. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.
6. Meanwhile, for the tabbouleh, place the bulgar wheat into a pan with the chicken stock, bring to the boil then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgar wheat is tender, drain off the excess stock.
7. Remove from the heat and allow to cool slightly, then transfer the bulgar wheat to a bowl. Add the red onion, pistachios, lemon juice, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
8. To serve, divide the tabbouleh among four serving plates, then spoon the lamb neck fillet tagine alongside.

Inspired by James Martin

An Asian style Kohlrabi Soup

This is a lovely flavoured vegetarian soup with an Asian touch. Easy and quick to make (15 minutes). 

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.
Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice. (Wikipedia)

What you need:

• 1 tbsp olive oil
• 2 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, deseeded and diced
• 1 kohlrabi, peeled and diced
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 300 ml vegetable stock
• salt and freshly grounded black pepper to taste
• 1 tbsp chopped spring onion (each bowl)

How to prepare it:

1. Heat a small pan and add the olive oil.
2. Fry the shallots, the garlic and chilli until softened.
3. Add the kohlrabi and cook until softened.
4. Add the light soy sauce, sesame oil, vegetable stock and season with salt and black pepper. 
5. Simmer for about 6-8 minutes - just the way you like your kohlrabi.
6. Stirr in the spring onion and serve hot and enjoy!

Japanese or Korean Wakame Salad (Kelp)

Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.

Sea-farmers have grown wakame in Japan since the Nara period.

What you need:

• Pack of wakame seaweed (kelp)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 tbps ginger (grated)
• 10 cm radish (cut in long, small 5 cm pieces)
• 10 cm carrot(cut in long, small 5 cm pieces)
• 10 cm leek (cut in long, small 5 cm pieces)
• You can use all kinds of vegetables (like cucumber etc)
• 1 tbsp sesame seeds

How to prepare it:

1. Rince the seaweed in cold water and squeeze well. You have to rince the seasalt from the leaves.
2. Mix the soy sauce, rice vinegar, sugar and olive oil.
3. Toast the sesameseeds.
4. Mix the seaweed with the sauce and sprinkle with the toasted sesameseeds (you also can lightly grind the seeds).
5. Dash with the sauce and ready to serve!

Shami Kebab

All you need for this excellent Indian dish is:

For the kebab:
100 gr split yellow peas
2 medium onions, roughly cut
6 garlic cloves
70 gr fresh ginger, chopped
2 tbsp water
500  gr lamb mince
1 tsp salt
3 fresh green chillies, chopped
handful coriander leaves

1/2 tsp cumin
1/2 tsp chili powder
1 tsp garam masale
1 lime, juice
1 egg, beaten
flower for binding
oil for frying

For the filling:
1 red onion, finely chopped
juice of one lime
1 fresh deseeded green chilli, finely chopped
1 handfull of mint leaves, finely chopped
1/4 tsp sugar
1/4 tsp salt

For green chutney:
2 cups mint leaves
1 cup coriander leaves
1/4 cup thick yogurt
2 green chillies
1 garlic clove
1 pinch sugar
Salt to taste


Step 1: Drain de split peas for a few hours

Step 2: For the green chutney, put all the ingredients in a blender and make to a fine green paste. Add salt to your taste. Set aside.

Step 3: Put the onions, garlic, ginger and water in a grinder or a food processor and blend it to a paste

Step 4: Heat the oil in a saucepan and cook the paste for 10 minutes. Add the lamb, split peas and pour over just enough water to cover the ingredients. Partly cover the pan and simmer for 20 minutes, or as the luquid has evaporeted.

Step 5: Remove the lit and cook for another 10 minutes. The meat is just starting to be brown and catch the bottom of the pan. Then remove to a plate and let cool down.

Step 6: Put it in a blender and make a smooth paste. Add the rest of the ingredients. Use enough egg to bind the mixture. It must not be too wet. Add just enough flower to bind.

Step 7: Mix and drain the ingredients for te filling.

Step 8: Wet your hands and make small portions - just a handfull of meat. Make patties at about 4-5 cm and 1/2 cm thick. Fill  with a bit of the mixture for the filling. Then form a rough ball to close in the mixture. Leave the kebabs in the fridge for one hour to chill.

Step 9: Put a layer of oil in a frying pan and heat on medium. Fry the kebabs untill golden brown and cooked through.

Step  10: Serve with the green chutne.

Inspired by Rick Stein

Fresh Chinese style green beans with homemade french fries and salad of kaki persimmon

A fresh Chinese style green beans with homemade french fries and salad of kaki persimmon  

 

The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous. Cultivation extended first to other parts of East Asia and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. 

What you need:

• 1 tbsp groundnut oil
  
• 2 garlic cloves, finely sliced
  
• 2 rawit red chillies, seeds removed and thinly sliced
  
• 3cm piece of galangal, grated
  
• 4 spring onions, finely chopped
  
• 2 tbsp skinless peanuts, boiled for 10 minutes
  
• 1 tbsp dried shrimps
  
• 1 tbsp Shaoxing rice wine
  
• 250g fine French beans
  
• 2 tsp fish sauce
  
• 3 tbsp light soy sauce
  
• pinch of caster sugar
  
• 2 tsp sesame oil
  
• 2 kaki persimmon, peeled and cut in small cubes
  
  How to prepare it: 
  

1. Heat the oil in a pan over a high heat. Once hot, add the garlic and chilli and stir-fry for 10 seconds to soften. Add the galangal and all the spring onions, along with peanuts and dried shrimps, and stir-fry for 30 seconds.
2. Add the green beans to the wok and stir-fry. The beans should begin to blister and turn slightly golden. Once everything begins to soften, add the Shaoxing rice wine, fish sauce and soy sauce and cook for a further 10 seconds.
3. Add a few tablespoons of hot water from the cooked peanuts. Leave to steam for a further 4–5 minutes until the water is almost evaporated and the beans are hot but still crunchy.
4. Season the mixture with caster sugar and sesame oil. 
5. Serve with the fries and fresh kaki persimmon. 

Red Snapper with Ginger and Onions (Kakap Kukus)

This steamed red snapper is another nice Indonesian dish to join the nasi goreng. Easy and very tasty.

What you need: 

• 500 gr red snapper
• 1 small onion (sliced in thin rings)
• 2 cloves of garlic (very finely cut)
• 1 cm fresh ginger (cut in thin slices)
• 2 tbsp ketjap asin (salty ketjap) or light soy sauce
• 1/2 tbsp limejuice
• salt to taste

How to prepare it:

1. Clean the red snapper and wash it thoroughly.
2. Mix the onion, garlic, ginger, ketjap and lime juice.
3. Make some cuts in the fish.
4. Rub the fish with the marinated for one hour.
5. Put the fish in a dish, or wrap in tinfoil.
6. Put it in a steamer for 30-45 minutes and ready.

Lovely with again the nasi goreng, eggs in yellow sauce and the tofu!

An unknown Vegetable: Jerusalem Artichoke

The Jerusalem artichoke is no Palestinian or Israeling vegetable, but mostlikely derived from the italian name girasolle articiocco. It originates from Northern America. The french explorer Samuel de Champlain described it for the first time in 1605.

For us this a delicious soup for special occasions.

What you need for the soup:

• 1 large onion, halved and sliced
• 700 g Jerusalem artichokes, peeled, halved and sliced
• 2 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 1,2 litre hot vegetable stock
• 3 tbsp white wine vinegar
  
• salt and freshly ground black pepper
• 2 tbsp roughly chopped parsley
• 6 thick slices bread
• 150g gruyère cheese, coarsely grated

How to prepare the soup

1. Place the onion, artichokes and oil into a pan and add the thyme and the bay leaves. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
2. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, 
3. Put the soup in a sieve and put the liquid in bowls for serving.
4. Meanwhile roast the bread lightly on both sides in the oven and just before finishing top the bread with the grated gruyere.
5. To serve, sprinkle with parsley. Add a slice of bread with melted gruyere in the bowl and serve.

Grilled Potatoes and wrapped Pork Medaillons

The secret of this delicious and easy dish is in the goose fat. It gives a full, sweet flavour. Of course the people who don't eat pork can use turkey breast and wrapped in beef or chicken.

For the potatoes

• 400 gr crumbly potatoes
• 1 sprig rosemary
• 1 sprig thyme
• 3 garlic cloves, roughly bashed
  
• 6 tbsp goose fat
• sea salt

For the pork medaillons

• 2 pork medaillons
• freshly ground black pepper and salt
• 1 tbsp dijon mustard
• 1 tbsp thyme, cut in small particals
• thin slices of bacon to cover the medaillons

How to make it:

1. Peel and halve the potatoes. Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for about 8 minutes.
2. Cover the pork medaillons with black pepper, salt, thyme and mustard.
3. Wrap the pork medaillons in the thin slices of becon. Cover the medaillons well.
4. Meanwhile preheat the oven to 220C. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.
5. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 55 minutes, turning several times.
6. 15-20 minutes befor finishing the potatoes, add the wrapped medaillons.
7. Grill them until the bacon is golden brown. Turn them once or twice.
8. When golden brown: ready to serve with some kinds of vegetable or just plain.

Rack of Lamb in Goose Fat

A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides. Alternatively two French trimmed racks may be placed together with the ribs interlinked, when configured this way it is often known as a 'Guard of Honour'.

This lamb shanks are slow cooked instead of roasted.

What you need:

• 4 lamb peices of rack of lamb
• 4 tinned anchovies, cut into halves
• 12 small rosemary sprigs
• 12 slivers garlic
• salt and freshly ground black pepper
• 30g goose fat
• 2 carrots, chopped
• 2 sticks celery, chopped
• 1 leek, chopped
• 2 onions, chopped
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 bay leaf
• ½ bottle red wine
• 600ml chicken stock

For the sauce

• 2 tbsp extra virgin olive oil
• 100g streaky bacon lardons, baked
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 1 onion, finely diced
• 6 cloves garlic, peeled
• 1 tbsp thyme
• 1 tbsp rosemary
• 4 tomatoes, peeled, seeded and diced
• 200 gram white or kidney beans, cooked
• 2 tbsp grated parmesan

Method

1. Heat the oven to 140C
2. Remove the fat from the racks. Make three deep incisions in each rack and insert in each half an anchovy and a slice of garlic. Season the meat with salt and freshly ground black pepper and a bit of salt.
3. Heat the goose fat in a casserole, add the racks and brown all over. Remove and set aside.
4. To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook until the vegetables are browned.
5. Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan.
6. Add the stock to the casserole, place the racks on top of the vegetables, cover and cook in the oven for two and a half hours.
7. When the lamb has finished cooking, remove the four racks to a dish and keep warm. Pass the vegetables and cooking liquor through a mouli, or blend in a food processor, and set to one side.
8. For the sauce, heat the oil in a large pan over a medium to high heat. Add the bacon and fry until browned. Reduce the heat and add the carrot, celery and onion.
9. Cook for eight minutes until the vegetables have softened then add the thyme, rosemary, tomatoes and cooked beans. Heat through.
10. Pass the blended lamb cooking liquor and vegetables through a strainer onto the bean mixture, stir together and pour over the lamb shanks.
11. Serve with parmesan.

Gnocchi with Prawns and Tomato Sauce

A lovely summer dish for a garden dinner.

What you need:

For the gnocchi

• 2 large potatoes, peeled
• 200g plain flour

For the sauce

• 1 shallot, finely chopped
• 2 tbsp tomato sauce
• ½ garlic clove, crushed
• 1 tbsp tomato purée
• 2 tbsp olive oil
• 2 tbsp caster sugar
• 1 tbsp red wine vinegar
• 50ml hot water
• 1/2 bell pepper, chopped
• salt and freshly ground black pepper
• 120g prawns, cooked and peeled
• handful of basil leaves, to garnish

How to prepare it:

1. For the gnocchi, place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
2. Remove from the water and peel the skins off while still warm.
3. Place the potato flesh into a bowl and mash until smooth.
4. Add half of the flour and gently work into the potato. Gently mix then add the remaining flour and gently mix to form a dough.
5. Roll out the dough onto a clean, floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
6. Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
7. Refresh in a bowl of iced water, drain well and place onto abaking tray to dry.
8. Place all of the ingredients, except the prawns, basil and spaghetti, into a deep saucepan over a medium heat, season with salt and freshly ground black peper and simmer for four minutes.
9. Transfer the tomato sauce into a food processor and blend until smooth. Return to the pan and simmer until the sauce reduces, about four minutes.
10. To serve, add the prawns and basil and stir through. Add the spaghetti and stir through again and transfer to a serving plate.

Garden fresh Vegetable Risotto

What you need

- 350g fresh runner beans, cut into long thin strips

- 50g butter
- 3 tbsp olive oil
- 1 tbsp chopped fresh mint leaves
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 3-4 sprigs fresh thyne
- 1 tbsp lemon zest
- 1 bay leaf
- 300g risotto rice
- 200ml dry white wine
- 800ml hot vegetable stock
- 200g peas
- 100g fresh fava beans
- 3 small zucchinis, cut in small peaces
- 200g feta cheese, drained and crumbled into small pieces
- salt and freshly ground black pepper
- parmesan cheese

How to make it

Step 1: Fill a saucepan with water and bring to the boil. Add the runner beans and return to the boil. Cook for one minute then drain in a colander under running water until cold.

Step 2: Mix the mint with two tablespoons of the olive oil and set aside.


Step 3: Melt 25g of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening.


Step 4: Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook until the rice is tender.


Step 5: Remove the thyme from the rice and add the fresh peas, fava beans and zucchinis 5 minutes befor finishing.

Step 6: Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside.


Step 7: Add the remaining butter to the risotto and stir. Spoon into deep plates sprinkle with the minted olive oil. Top with the runner beans and parmesan and serve immediately.

A perfect Balinese rice recipe (nasi goreng)

This nasi goreng is a traditional recipe and you can use as a breakfast or with different sidedishes.

 

What you need:

For the Balinese spice paste

• ¾ tsp black peppercorns
• ¼ nutmeg, freshly grated
• 15gr kemirinuts
• ½ tsp sesame seeds
• 30g shallots, peeled, roughly chopped
• 1 cm fresh ginger, roughly chopped
• 1 cm fresh galanagal (from the freezer), roughly chopped
• 2 cm fresh tumeric (from the freezer), roughly chopped
• 2 lemongrass stalks, the white inner side, in peices of 2 cm and broosed
• two pieces of garlic
• 2 red rawit (bird's eye chillies), roughly chopped
• ½ tsp shrimp paste
• 1½ tsp gula jawa (palm sugar)
• salt to taste
• 1½ tbsp oil
• ¼ lime juice

For the Indonesian stir-fried rice

• oil, for shallow frying
• 300g shallots, peeled, thinly sliced
• salt to taste
• 300g long garin rice
• 500ml water
• 100g fine long green beans, cut into 2 cm pieces
• 2 gloves of garlic, finely chopped
• 2 red rawit (bird's-eye chillies), thinly sliced
• 1 carrot, peeled, thinly sliced
• 1 tbsp tomato puree
• 1 tbsp ketjap manis
• 250g shrimps
• 1 tbsp light soy sauce
• 8 spring onions, thinly sliced

How to prepare it:

1. For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a morter. Add remaining Balinese spice paste ingredients and grind to a very smooth paste.
   
2. Best to use leftover cold rice, or cook and cool it on a plate.
   
3. Cook the beans in a pan of boiling, salted water until just tender. Drain well, then to keep it green, refresh under cold water and set aside.
   
4. Heat two tablespoons of vegetable oil in a wok over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
   
5. Stir in the Balinese spice paste and stir-fry for a further minute, then add the tomato purée and ketjap manis and stir-fry for 20-30 seconds.
   
6. Add the shrimps, rice and blanched green beans and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
   
7. Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
   
8. To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers.
   

After Rick Stein