Burrata with herb oil and cucumber
SERVES 4
Thisvibrantspringsaladis greatservedwithgrilledchickenor
fish, or simply partnered with a crusty baguette as a light supper.1 telegraphcucumber,
thinlysliced
1 Lebanesecucumber,
thinlysliced
1 tspwhitewinevinegar
2 burrata(about125gm
each),toserve
Tarragon,toserve
Slicedsourdoughbread
orbaguette, to serve
HERBOIL
2 cupssoftherbs,suchas
chives,mint,flat-leaf
parsleyandbasil
125 ml(½cup)oliveoil
1 small garlic clove, crushed1 Forherboil,blanchherbsin
a saucepanofboilingwateruntil
justbrightgreen(5 seconds; see
cook’snotesp176). Drain,
refreshin a bowloficedwater,
thendrainagainandsqueeze
outexcesswater.Transferto
a jugwithoilandgarlic, and
blendwitha hand-heldblender
untilsmooth.Setasidefor
5 minutestoinfuse, then
strainthrougha finesieve.
2 Tosscucumberin vinegar
andseasonwellwithsaltto
taste. Pullapartburrata and
arrangeon a servingplate,
scattercucumberontop, then
drizzlewithherboil. Generously
seasonwithpeppertotaste
andtopwithtarragon.Serve
with sourdough bread.Coconut-chickensoupSERVES 4
Thisnoodlesoup,withitsbaseofturmeric,ginger,chilliand
lemongrass, is not only simple to make, but restorative, too.2 tbspsunfloweroilor
otherneutraloil
400 mlchickenstock
800 mlcoconutmilk,wellshaken
300 gmdriedflatricenoodles,
soakedinboilingwater
for5 minutestosoften
2 chickenbreasts(200gm
each),halvedhorizontally
andthicklysliced
Tamarindpurée(seenote)
andfishsauce,toserve
Thinlyslicedspringonion,
coriander,chillioil,bean
sproutsandcrispshallots
(optional),toserve
SPICEPASTE
2 tbspsunfloweroil
3 goldenshallots, coarsely
chopped
30 gmginger,coarselychopped
3 garliccloves, coarsely
chopped
4 longredchillies,
coarselychopped
1 lemongrassstalk,white
partonly,finelysliced
½ tspgroundcoriander
½ tspgroundcumin
Pinchofgroundturmericor
5gm fresh turmeric, chopped1 Forspicepaste,combine
ingredientsin a jugandblend
witha hand-heldblenderuntil
a smoothpaste,addinga little
moreoilorwaterif necessary.
2 Heatoilin a saucepanover
highheat.Addspicepasteand
stiruntilfragrantandstarting
tosmellroasted(2-3minutes).
Addstockandcoconutmilk,
bringtotheboiland season
totastewithsalt.
3 Meanwhile,drainnoodles
anddivideamongbowls.
4 Addchickentosoup, stir,
thenbringtoa simmerand
simmeruntilchickenis cooked
through(5-6minutes).Ladle
soupovernoodlesandseason
withtamarindandfishsauce
totaste.Topwithspringonion,
coriander,chillioil,beansprouts
andshallotstoserve.
NoteTamarindpurée is available
in jarsfromAsiangrocersand
selectsupermarkets.If it’s
unavailable, substitute lime juice.66 GOURMET TRAVELLER