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1 pak choi
1 tbsp toasted sesame oil
salt and freshly ground black pepper
For the black bean sauce
2 tbsp Chinese black beans
1 tbsp balsamic vinegar
1 tbsp light muscovado sugar
1 tsp tomato ketchup
1 tbsp dark soy sauce
300ml (10fl oz) beef stock (see page 212)
This is one of the most popular starters in my restaurant. Packets of wonton wrappers can be found in specialist Asian stores, good delis and even some large supermarkets. The wontons are cooked in two stages, first poached and then steamed; if you don’t have a steamer, you could just place them in a pan of boiling water.
To make the sauce, place the black beans in a bowl and cover with hot water, then leave to soak for 5 minutes. Meanwhile, place the balsamic vinegar in a large saucepan with the sugar, tomato ketchup and soy sauce. Cook on a high heat for 1 minute, stirring, then reduce the heat to low, stir in the beef stock and simmer for 10–15 minutes until reduced and thickened. Drain and add the beans, return to a simmer and season with salt and pepper. Remove from the heat, leave to cool completely, then cover with clingfilm and set aside until needed.
To prepare the mushrooms for the filling, heat the olive oil in a large frying pan. Add the garlic, shallots and mushrooms, stir to combine, then add the butter and sautè for 5 minutes. Stir in the Madeira or port, 1 tablespoon of the cream and half the herbs. Season with salt and pepper and leave to cool.
Place the chicken breast in a food processor with two of the eggs, half of the mushroom mixture and the remaining cream. Add two pinches of salt and blend to make a smooth mousse. Place the mousse in a bowl, then stir in the rest of the mushrooms and herbs. Mix well to combine and season to taste.
Bring a large pan of salted water to the boil and keep it boiling while you assemble the wontons. Lay out 18 wonton wrappers on a clean work surface. Beat the remaining egg in a small bowl with a little water to make an egg wash. Brush the edges of each wrapper with the egg wash, then place a teaspoon of the chicken mixture into the centre of each one, being careful not to overfill. Bring all the edges up to meet in the middle and pinch together firmly to seal.
The wontons are now ready to poach. Put them into the boiling water as soon as possible after filling them and poach for about 2 minutes until cooked through and floating at the top.
The next stage is to steam the wontons, although this can be done up to 24 hours later. If you are preparing the wontons in advance, lay them out in a single layer on a tray and leave to cool. Cover with clingfilm and chill. Otherwise, you can steam them immediately.
When ready to steam, arrange the wontons in a single layer in a steamer and cook for about 5 minutes until heated through. If you don’t have a steamer, put the wontons in a large pan of boiling water, cover with a lid and allow to cook for 4–5 minutes.
Separate the leaves of the pak choi and trim down the stalks. Slice each leaf in half lengthways, then plunge into boiling water for 30 seconds; drain well. Heat the sesame oil in a large frying pan or wok and toss the pak choi until just tender and nicely glazed. Season with salt and pepper.
Arrange some of the pak choi on each warmed plate, along with three of the steamed wontons. Add a small dish of the black bean sauce on the side of each plate to serve.
Vietnamese Spring Rolls with Plum Sauce (#ulink_23ff0070-f60f-5b72-8cef-92e859264771)
Serves 4–6
25g (1oz) vermicelli rice noodles
7g (
oz) bunch of fresh coriander, including the roots
1 garlic clove, peeled and crushed
1 tsp freshly ground white pepper
250g (9oz) raw tiger or Dublin Bay prawns (langoustines), peeled, deveined and chopped
1 tsp Thai fish sauce
1 tsp light soy sauce
6 x 25cm (10in) spring-roll wrappers, thawed if frozen
2 egg yolks, beaten
about 1.2 litres (2 pints) groundnut oil, for deep-frying
24 iceberg or Webb lettuce leaves, trimmed, and fresh mint leaves, to serve
For the plum sauce
100g (4oz) caster sugar
2 tbsp rice wine vinegar
6 Chinese preserved plums, rinsed if in brine
pinch of salt
1 tbsp roughly chopped fresh coriander
The perfect starter for any Oriental-themed meal! (See the photograph on page 22.) In Vietnam, the rolls generally contain minced pork, but here I’ve used prawns for a different result. They’re easy to make and the specialist spring-roll wrappers and preserved plums can be bought from Chinese grocers and some larger supermarkets. You can use two ripe fresh plums, with the stones removed, if you prefer.
To make the plum sauce, place 225ml (8fl oz) of water in a heavy-based saucepan with the sugar, vinegar, plums and some salt. Bring to the boil, then lower the heat and simmer until the liquid has reduced by about a quarter. Remove from the heat and stir in the chopped coriander, then use a hand-held blender to mix to a smooth sauce. Transfer to a serving bowl and allow to cool.
Place the noodles in a large bowl and cover with boiling water. Leave for about 5 minutes until softened or according to the packet instructions. Rinse in cold water and, using kitchen scissors, snip the noodles into small lengths. Set aside.
Place the fresh coriander in a mini blender or pestle and mortar with the garlic and white pepper. Blend or pound to a paste, then transfer to a bowl. Stir in the prawns with the fish and soy sauces, then set aside for 5 minutes to allow the flavours to combine.
Cut the wrappers into quarters to make twenty-four 6cm (2
/
in) squares. Place a tablespoon of the prawn mixture near one corner of each square, fold in both sides on the diagonal and roll up tightly. Brush a small amount of the beaten egg yolk onto the open end and press the edge closed to seal the spring roll. Repeat with the rest of the wrappers and the remaining prawn mixture.
Place the rolls on a rack until ready to fry. Add the oil to a wok or deep-sided pan and heat until very hot and slightly smoking. Gently drop in as many rolls as will fit in one layer. Carefully fry them for 2–3 minutes until golden brown. Drain on kitchen paper.
Place a hot spring roll on each lettuce leaf and garnish with mint. To eat, wrap the rolls in the lettuce and dip into the plum sauce.
Aubergine and Mozzarella Parcels with Pesto and Sun-dried Tomatoes (#ulink_459c68e1-c31e-5d77-a4b3-5fdc52f645c8)
Serves 4 | VEGETARIAN
1 large aubergine
120ml (4fl oz) extra-virgin olive oil
2 garlic cloves, peeled and crushed
finely grated rind of 1 lemon
1 ripe beef tomato
2 x 100g (4oz) balls of mozzarella cheese
about 2 tbsp basil pesto
8 sun-dried tomatoes in olive oil, drained and halved
salt and freshly ground black pepper
lightly dressed rocket salad (see page 100), to serve
8 cocktail sticks
These are great for a barbecue, as a starter or an exciting side dish with any kind of meat. They can be made in advance and simply popped on the barbecue just before you want to eat. You could also replace the mozzarella with feta or halloumi.
Trim off the stalk end of the aubergine, then cut lengthways into eight slices, 5mm (1/4in) thick, discarding the ends. Arrange the slices in a single layer on a large baking sheet.
Preheat a griddle pan until very hot, or prepare a barbecue with medium–hot coals. Mix together the olive oil, garlic and lemon rind in a small bowl, season with salt and pepper, then brush the mixture over the aubergine slices. Place the aubergine on the heated griddle pan or the barbecue and cook for 2–3 minutes on each side until charred. Be careful not to cook for any longer or the aubergine will become too soft. Remove from the heat and leave to cool a little.
Slice the top and bottom off the tomato and cut the rest into four thick slices, then cut each slice in half again to make eight pieces in total. Cut each mozzarella ball into four slices. Place the cooked aubergine slices on a clean work surface and place a piece of tomato in the middle of each slice. Arrange a slice of mozzarella on top, then add a small dollop of the basil pesto. Arrange the sun-dried tomatoes on top and season with salt and pepper. Flip over both ends of the aubergine to enclose the filling and secure each parcel with a cocktail stick.
Brush the outside of each parcel with the rest of the garlic and lemon oil and return to the griddle pan or barbecue for 1–2 minutes on each side or until they are heated through and lightly golden. Again, be careful not to overcook. To serve, arrange on warmed plates with the rocket salad.
Cracked Patatas Bravas (#ulink_975d503f-87d0-5ff6-8639-4518a65bb555)
Serves 4 | VEGETARIAN
675g (1
lb) baby new potatoes, scrubbed
4 garlic cloves, unpeeled
2 tbsp olive oil
1 red onion, peeled, halved and thinly sliced
good pinch of dried chilli flakes
tsp sweet or smoked paprika
good pinch of dark muscovado sugar
400g can of chopped tomatoes
1 tbsp sun-dried tomato purée
1 tbsp torn fresh basil leaves
Maldon sea salt and freshly ground black pepper
This is a Spanish tapas favourite and every tapas bar tends to have its own version. It makes a delicious snack in its own right, but is also a fantastic accompaniment to Butterflied Poussin (see the photograph on page 49) or with Blackened Chicken with Roasted Red Pepper and Avocado Salsa (page 41).
Wrap the baby new potatoes in a clean tea towel and hit them gently with a wooden mallet or rolling pin to crack them lightly. Flatten each garlic clove in the same way.
Heat the olive oil in a large frying pan and cook the onion for a minute or two to soften. Tip in the cracked potatoes and garlic and continue to cook for 10–12 minutes until golden, stirring regularly.
Sprinkle the chilli flakes over the potato mixture along with the paprika and sugar. Season with salt and pepper and give everything a good stir to coat the potatoes evenly. Fold in the tomatoes and tomato purée and bring to a gentle simmer.
Cover the frying pan with a lid (a large enough plate would also do the job) and simmer for 15 minutes, stirring every 5 minutes or so to ensure that the mixture cooks evenly, until the potatoes are completely tender and coated in a thick to mato sauce. Stir in the basil and then tip into warmed individual bowls, or serve as a side dish.
Chicken Satay with Pickled Cucumber Salad (#ulink_c30fe01c-70c0-5f5a-b016-63ea93ea9140)
Serves 4
4 tbsp dark soy sauce
2 tsp clear honey
2 tsp medium curry powder
450g (1lb) skinless chicken fillets, cut into long strips
salt and freshly ground black pepper
For the pickled cucumber salad
4 tbsp rice wine vinegar
2 tbsp caster sugar
large pinch of salt
small cucumber, peeled, halved, seeded and thinly sliced
For the dipping sauce
2 tbsp crunchy peanut butter
