The Science of Spice

World of Spice Further Recipes 213

PRAWN AND VEGETABLE

STIR-FRY

Serves 4

Prep time 10 mins

Cooking time 10 mins

250g (9oz) fine egg thread noodles

2 tbsp groundnut oil

1 onion, peeled and cut into chunks

1 red pepper, deseeded and cut into chunks

2cm (1in) fresh root ginger, peeled and cut into

matchsticks

2 large garlic cloves, peeled and sliced

250g (9oz) large, raw prawns, peeled and de-veined

100g (3½oz) baby corn, sliced in half on the diagonal

2 tbsp light soy sauce

2 tbsp Shaoxing wine, or similar rice wine

juice of half a lime

100g (3½oz) mangetout

1 tbsp five-spice powder (see p60)

2 tbsp black sesame seeds

2 tbsp toasted sesame oil

1 Put the noodles into a saucepan and pour

boiling water over them. Cover and leave to

stand while you make the stir-fry.

2 Heat the oil in a large frying pan or wok,

and stir-fry the onion and pepper over a

high heat for 2 minutes, until softened and

slightly charred.

3 Add the ginger, garlic, and prawns, stirring

constantly for 2 minutes until the prawns are

just pink.

4 Add the baby corn to the pan with the soy

sauce and wine. Simmer for 1 minute.

5 Stir in the mangetout and five-spice powder,

then remove from the heat.

6 Drain the noodles, and stir in the sesame

seeds and oil. Serve immediately with the

hot stir-fry.

PIPARKAKUT

Makes about 40

Prep time 20 mins, plus cooling, chilling,

and resting

Cooking time 10–12 mins

60g (2oz) pure runny honey

60g (2oz) black treacle

125g (4½oz) unsalted butter

100g (3½oz) soft dark brown sugar

350g (12oz) plain flour, plus extra for dusting

1 tsp bicarbonate of soda

1 tbsp Finnish gingerbread spice (see p72)

¼ tsp ground white pepper

1 egg

2 tbsp chopped glacé ginger, to decorate (optional)

1 Put the honey, black treacle, butter, and sugar

into a saucepan, then place on a low heat, and

melt all the ingredients together.

2 Once melted, set aside to cool for at least

10 minutes.

3 Sift the flour, bicarbonate of soda, spice mix,

and pepper into a large mixing bowl, and stir

them together.

4 Pour the treacle mix into the flour mix.

5 Crack in the egg, then stir the ingredients

together to form a smooth, dark paste.

6 Cover and place in the fridge for at least 1

hour to rest. It can be left overnight if preferred.

7 Take the dough out of the fridge and allow it

to reach room temperature. Then gently knead

it into a ball.

8 Preheat the oven to 190°C (375 ̊F/Gas 5), and

line a baking tray with baking paper.

9 On a lightly floured surface, roll out the

dough to 2–3mm (^1 ⁄ 8 in) thick.

10 Cut the biscuits out to any shape you like,

re-rolling any trimmings. Then space them

slightly apart on a lined baking tray. If

decorating with glacé ginger, push a few pieces

into each biscuit. Bake for 10–12 minutes.

11 Cool on the tray for 10 minutes, then

transfer the firm biscuits to a cooling rack.

They can be stored in an airtight container for

up to 1 week.

PAELLA

Serves 6

Prep time 30 mins

Cooking time 50 mins

4 tbsp olive oil

300g (10oz) chicken thighs, cut into chunks

150g (5½oz) diced pancetta

150g (5½oz) cooking chorizo, cut into thick slices

1 large Spanish onion, roughly chopped

1 red pepper, deseeded and cut into chunks

1 green pepper, deseeded and cut into chunks

1 tbsp paella mix (see p74)

250g (9oz) Calasparra (Spanish short-grain) rice, or

other paella or risotto rice

150ml (5fl oz) Fino sherry, or dry white wine

750ml (1¼ pints) hot fish or chicken stock

200ml (7fl oz) tomato passata

150g (5½oz) prepared squid, sliced into rings

juice and zest of 1 lemon, plus extra wedges to serve

salt and freshly ground black pepper

12 clams, cleaned

6 mussels, scrubbed and with beards removed

6 cooked crevettes or whole, large, shell-on prawns

handful of fresh flatleaf parsley, roughly chopped

1 Heat 2 tbsp of the olive oil in a paella dish or

heavy-based saucepan. Add the chicken,

pancetta, and chorizo, and stir over a medium–

high heat for 8–10 minutes, until browned all

over. Remove with a slotted spoon and transfer

to a plate.

2 Add the remaining oil to the chorizo oil in the

pan, then cook the onion and peppers over a

medium heat for 5–8 minutes, until softened.

3 Stir in the paella spice mix along with the

rice, and stir for a minute or so, until all the

grains of rice are well coated and glossy.

4 Now add the sherry and turn up the heat,

allowing the liquid to bubble and the rice to

absorb it. Pour in the hot stock and the passata,

and reduce to a simmer for 10 minutes,

stirring occasionally.

5 Return the meat to the pan, stir, and cook

gently for another 10 minutes.

6 Now stir the squid rings into the rice, along

with the lemon zest plus juice, and add

seasoning to taste. Ensure that all the clams

and mussels are tightly closed, then push them

into the rice and cover with a lid or foil. Steam

for 4–5 minutes until all the mussels and clams

have opened (discard any that have not).

7 Now sit the crevettes on top, cover, and steam

for a further 5 minutes, until everything is

cooked through, the rice is tender, and most of

the liquid has been absorbed. Do not stir at this

point – this will help a crust to form – but keep

the heat low so that it does not burn.

8 Scatter the chopped parsley over the paella

and serve immediately with the extra lemon

wedges on the side.

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