3cmpiece(15g)ginger,grated
2 tspThaishrimppaste(fromAsian
foodshops),wrapped in foil, roasted
untilfragrant
3 Asian(red)eschalots,finelychopped
12 garliccloves,chopped
Finely grated zest of 1 lime
Placetheporkandlemongrassin large
saucepan,coverwithcoldwaterand
bringtotheboiloverhighheat.Reduce
heattomediumandskimoffany
impuritiesthatcometothesurface.Add
2 cups(500ml)coconutmilkandreturnto
a simmer.Covertightlywitha lid,reduce
heattolowandsimmerfor2 hoursor
untilporkis verytender.Transferporkto
a choppingboardand, using 2 forks, tear
into5cmpieces.
Meanwhile,forthecurrypaste,place
allingredientsin a foodprocessorwith
(^1) / 4 cup(60ml)tepidwater.Whiz,scraping
downthesideoccasionally,toforma
paste.Seasontotaste.Setaside.
Heathalftheoilin a heavy-based
saucepanovermedium-highheat.
Addeggplantandcook,turning,for
4-5minutesoruntildarkgolden.Remove
frompanwitha slottedspoonandset
aside.Addcoconutcream,kaffirlime
leavesandremaining2 tbsoil,andcook,
stirring,untilcoconutcreamjustbeginsto
split.Stirin thecurrypasteandeggplant,
andreduceheattomedium.Cook,stirring
occasionally,for15-20minutesoruntil
fragrantandeggplantis justcooked.
Addpalmsugar,fishsauceandremaining
1 cup(250ml)coconutmilk,andbringto
a simmer.Stirin thepork,chilliandThai
basil.Stirin limejuiceandseasontotaste.
Simmerfor5-6minutes or until pork is
warmedthrough.
Divideporkandeggplantamong
bowls.Scatterwithextra chilli and
Thai basil to serve.
SPICYPORK NOODLE
SERVES 4
(^1) / 3 cup(80ml)darksoy sauce
400gporkmince
(^1) / 4 cup(60ml)peanutoil
2 garlic cloves, crushed
2cmpiece(10g)ginger,grated
2 longgreenshallots,finelychopped
(^1) / 4 cup(70g)Chinesesesameseedpaste
(fromAsianfood shops) or tahini
2 tbschillioil
2 tbslightsoysauce
2 cups(500ml)chickenstock
500gfreshShanghainoodles,cooked
accordingtopacketinstructions
(^1) / 2 tspSichuanpeppercorns,crushed
1 Lebanesecucumber,peeled,seeds
removed, cut into matchsticks
Combinedarksoysauceandporkin a
bowl.Coverandmarinatefor 10 minutes.
Placewokoverhighheatuntilsmoking,
thenaddhalfthepeanutoil.Whenhot,
addporkmixtureandcook,breaking
minceupwitha woodenspoon,for
2-3minutesoruntilbrowned all over.
Transfertoa bowl.
Reheatthewokoverhighheatandadd
remaining 11 / 2 tbspeanutoil.Whenhot,
addgarlic,gingerandshallot,andcook,
stirring,for2 minutesoruntilfragrantand
softened.Addsesamepaste,chillioil,
lightsoysauceandchickenstock,and
simmerfor4-5minutes.Returnpork
mixturetowokandcookfor 1-2 minutes
oruntilheatedthrough.
Toserve,dividenoodlesamongbowls
andladleoverporkmixture.Sprinklewith
Sichuanpeppercorns,topwith cucumber
and serve immediately.
SLOW-ROASTEDLAMBSHOULDER
WITHORANGE & DATE COUSCOUS
SERVES 6
Begin this recipe 3 hours ahead.
2kglambshoulder(bonein),trimmed
(^1) / 4 cup(60ml)extravirgin olive oil
Juiceof1 lemon
2 tbsrunnyhoney
Large(700g)sweetpotato,peeled,
cutinto8cm-longroughwedges
2 x 400g cans chickpeas, drained, rinsed
CHERMOULA
Juiceof1 lemon
(^1) / 2 bunchflat-leafparsley,leavespicked
1 bunchcoriander, plus extra leaves
to serve
1 redonion,thinly sliced
4 garliccloves
2 tbsrasel hanout(Moroccanspice
blend– fromMiddleEasternfood
shopsandselectedgrocers)
1 tspeachgroundginger,ground cumin
andmildchillipowder
(^1) / 2 tspgroundturmeric
(^1) / 2 cup (125 ml) extra virgin olive oil
COUSCOUS
100gunsaltedbutter,chopped
2 tbsextravirginolive oil
400g couscous
ORANGESALAD
4 oranges
2 tbscastersugar
(^1) / 4 cup(60ml)extravirginolive oil
21 / 2 tbssherryvinegar
(^1) / 2 tspgroundcinnamon
(^2) / 3 cup(110g)finelychoppeddates
(^2) / 3 cup (90g) slivered almonds, toasted
Forthechermoula,placeallingredients,
exceptoil,in a foodprocessorwith1 tbs
seasalt,whiztoa paste.Withthemotor
running,graduallyaddoiltoforma wet
paste.Season.Placelambin a largebowl,
spoonoverone-thirdchermoulapasteand
ruballovertocoat.Seasonandstandat
roomtemperaturefor1 hourtomarinate.
Heatoliveoilin anextra-wideheavy-
basedsaucepanwitha tight-fittinglid
overmedium-highheat.Addthelamb
andcook,turning,for6-8minutes
oruntilbrownedallover.Addlemon
juice,honey,3 cups(750ml)waterand
remainingchermoulapaste.Seasonto
taste. Bring to the boil, then reduce heat