7

100 gm cold butter, coarsely

chopped

1 leek, white part only,

thinly sliced

6 thyme sprigs, plus

1 tbsp thyme leaves

2 star anise

½ cinnamon quill

3 garlic cloves, finely chopped

1 litre (4 cups) chicken stock

800 gm parnsips (about 4 large),

cut into 1cm pieces

50 gm roasted hazelnuts

300 ml pouring cream

Toasted and buttered

sourdough, to serve

1 Heat half the butter in a large

saucepan over medium heat.

Add leek, thyme sprigs, star

anise and cinnamon, and cook,

stirring often, until leek is

softened (6-7 minutes). Add

two-thirds of the garlic and

300 gm thin dried rice noodles

1½ tbsp dark soy sauce

1½ tbsp fish sauce

2 tsp rice wine vinegar

2 tsp grated palm sugar

80 ml (⅓ cup) peanut oil

or other neutral oil

400 gm trimmed beef fillet,

thinly sliced

3-4 birdseye chillies, to taste,

finely chopped

3 garlic cloves, finely

chopped

1 bunch gai lan (Chinese

broccoli), stems finely

chopped and leaves torn

Crushed roasted peanuts

and lime wedges, to serve

1 Place noodles in a heatproof

bowl, cover with boiling water,

stand until soft (10-15 minutes),

then drain. Meanwhile, whisk

soy and fish sauces, vinegar,

palm sugar and 1½ tbsp water

Stir-fried beef and gai lan

with rice noodlesSERVES 4

We’ve used dried noodles in this rif on the Thai takeaway

favourite, pad see ew, but fresh rice noodles will make this

meal even faster to prepare. Stir-fry a couple of beaten eggs

with the noodles during the final step for a little extra heft.

in a small bowl to combine.

2 Heat 1 tbsp oil in a wok

over high heat, add half the

beef and stir-fry until browned

(1-2 minutes). Transfer to a plate

and repeat with another 1 tbsp

oil and remaining beef.

3 Heat 1 tbsp oil in wok,

add chilli, garlic and gai lan

stems, stir-fry until softened

(2-3 minutes), then add gai

lan leaves and stir-fry until just

wilted (1 minute). Transfer to

plate with beef.

4 Heat remaining oil in wok.

Add noodles and fry, without

stirring, until beginning to crisp

(1-2 minutes). Add sauce and

stir-fry to coat, and until sauce

reduces slightly (1 minute).

Add beef and gai lan, toss to

combine, top with peanuts and

serve with wedges of lime.

Parsnip soup with hazelnut

and thyme butterSERVES 4-6

This creamy soup is subtly flavoured with warming spices and

given texture with a nutty brown-butter topping. It’s worth making

a double batch and freezing extra for quick lunches.

cook, stirring continuously,

until fragrant (1 minute). Add

stock and parsnip, season to

taste and bring to the boil, then

reduce heat to medium and

simmer, covered, until parsnip

is very tender (15-18 minutes).

2 Meanwhile, cook remaining

butter in a small saucepan

until foaming and nut brown

(3-4 minutes), then stir in thyme

leaves and remaining garlic.

Transfer to a food processor

with hazelnuts and process

until nuts are coarsely chopped.

Season to taste.

3 Stir cream into soup, discard

thyme sprigs and spices, then

blend soup with a hand-held

blenderuntil very smooth.

Top with hazelnut butter and

serve with toasted sourdough.

60 GOURMET TRAVELLER