The Science of Spice

212 World of Spice Further Recipes

GOAN VINDALOO

Serves 4

Prep time 30 mins, plus 1 hour or overnight

marinating

Cooking time 30–40 mins

2 tbsp olive oil

500g (1lb 2oz) skinless, boneless chicken thighs or pork

shoulder, cut into 3cm (1in) chunks

1 medium aubergine, cut into 2cm (¾in) chunks

1 batch vindaloo paste (see p44)

2 large garlic cloves, peeled and crushed

5cm (2in) fresh root ginger, peeled and grated

2 tbsp coconut oil

1 large onion, roughly chopped

2 ripe tomatoes, cut into chunks

1 or 2 green chillies, thickly sliced

250ml (9fl oz) chicken stock

1 tbsp jaggery or soft brown sugar, plus extra if needed

1 tbsp coconut or cider vinegar

1 tsp salt

handful of coriander leaves, to garnish

rice, yoghurt, and lime pickle, to serve

1 Put the chicken or pork and aubergine in a

bowl, and stir in the vindaloo paste along with

the garlic and ginger. Mix well, cover, and

marinate for at least 1 hour, or refrigerate and

leave overnight if preferred.

2 Preheat the oven to 190 ̊C (375 ̊F/Gas 5).

3 Heat the oil in an ovenproof pan and fry the

onion over a low heat for 10–15 minutes, until

soft and golden.

4 Add the meat and aubergine, along with the

marinade, and cook, stirring, for 4–5 minutes to

brown all over.

5 Now add the tomatoes, chillies, and stock,

and bring to a simmer. Stir in the jaggery and

vinegar until the sugar has dissolved.

6 Cover and transfer to the oven. Cook for

30–40 minutes, until the chicken is tender, the

aubergine is soft and melting, and the sauce has

thickened. Taste and adjust the seasoning.

7 Sprinkle with coriander and serve immediately

with rice, yoghurt, and lime pickle.

PRAWN SUMMER ROLLS

Makes 12

Prep time 45 mins

100g (3½oz) dried vermicelli rice noodles or bean

thread noodles, or use a 300g (10oz) pack of cooked

rice noodles

12 round rice paper wrappers, 20cm (8in) in diameter

handful of Thai basil

24 cooked prawns, cut in half lengthways

2 or 3 large iceberg lettuce leaves, torn into 12 pieces

1 carrot, grated

½ cucumber, cut into 5cm (2in) long matchsticks

2 spring onions, cut lengthways into strips

handful of coriander leaves

handful of mint leaves

4 tbsp salted peanuts, roughly chopped

1 lime, halved

nuoc cham dipping sauce, to serve (see p50)

1 Soak the dried rice noodles, if using, in a

bowl of hot water for 3 minutes, and then drain

and rinse with cold water. They should be just

tender, but not too soft.

2 Lay out all the ingredients ready to make the

rolls. Dip one of the rice papers in a bowl of

hot water, moving it around for 10–15 seconds

until the whole wrapper is pliable but not

completely soft. Lay it on a board and pat dry

with a tea towel.

3 At the bottom edge of the wrapper, place

three Thai basil leaves face down, side by

side, then lay four prawn halves on top in a

horizontal row.

4 Place a piece of lettuce on top of the prawns,

followed by some noodles, a few strips of

carrot, cucumber, and spring onions, then

some coriander and mint leaves, and finally

the nuts. Squeeze a little lime juice over the

vegetables. Do not overfill the rolls or they will

be hard to shape.

5 Lift the edge of the rice paper wrapper

nearest to you over the filling and, holding the

filling in position with your fingers, tuck it

under and start rolling tightly.

6 When you are about halfway, fold the ends of

the rice paper in and over the filling. Continue

rolling the filling as tightly as possible so that it

is completely enclosed, and press lightly to

ensure that it has stuck.

7 Repeat with the other wrappers and the

remainder of the fillings. To serve, cut the rolls

in half on the diagonal, and serve at room

temperature with the nuoc cham dipping sauce.

8 If you are making the rolls in advance, cover

them with cling film or a damp tea towel to

prevent them from drying out.

NANJING SALTED DUCK

Serves 4

Prep time 20 mins, plus overnight

marinating

Cooking time 15 mins, plus 2 hours cooling

2 tbsp salt

2 tbsp whole Sichuan peppercorns, lightly crushed with a

pestle and mortar

2 whole duck legs, about 200g (7oz) each

2 duck breasts, about 175g (6oz) each

1 Nanjing spice bag (see p59)

5cm (2in) fresh root ginger, sliced, and then pulverized

using a pestle and mortar

3 spring onions, trimmed and cut into large segments

125ml (4fl oz) Shaoxing wine

2 tsp sesame oil

1 Heat a frying pan over a medium heat. Add

the salt and Sichuan peppercorns and dry roast

them, stirring for 5–8 minutes until the salt

turns yellow/brown. Let the pan cool.

2 Lightly score the skin of the duck pieces with

a sharp knife. Rub the salt and peppercorns

into the skin and flesh, cover loosely with foil,

and then marinate overnight in the fridge.

3 When you are ready to cook the duck, lay all

the pieces in the bottom of a large pan with the

salt and peppercorns. Cover with 1.5–2 litres

(2¾–3½pints) of water. Add the spice pouch,

ginger, and spring onion. Bring to the boil, then

add the Shaoxing wine. Reduce the heat, and

simmer gently for 15 minutes.

4 Turn off the heat and allow the duck to cool

in the liquid, with the pan covered.

5 Transfer the duck to a cutting board and

discard the cooking liquid, or strain and reserve

it for use as stock.

6 Drizzle the sesame oil over each piece of

duck. Cut the breast into thick slices, and

divide the legs in half between the joint to

separate the leg and thigh. Eat warm, or leave

to cool. Serve one piece of leg and some sliced

breast per person.

210-213_text_only_recipes.indd 212 04/06/2018 15:50