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Posts Tagged ‘Rice noodles’

Don’t wear a white shirt when eating this as lots of slurping is needed. A dish full of herbs, spring veg and a fresh spicy sauce, perfect on a cool Spring evening.

Wine Suggestion: This dish demands a good, dry Riesling like the superlative ones made by Martin & Britta Korrell in the Nahe, Germany. For tonight the “Slice of Paradise” Riesling, a less philosophical, more playful baby brother of their signature Paradies vineyard wine, but none the less for this; a taste of Spring in the glass too.

Laksa with Spring Vegetables & Rice Noodles – serves 4

  • 30g tamarind paste with seeds (it comes in a block)
  • 1-2 red chillies, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp grated ginger or galangal
  • ½ a bunch of scallions, sliced, keep the white parts and the green parts separate
  • a small bunch of coriander, leaves and stalks separated
  • 2 lemongrass stalks, roughly chopped
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tbsp sunflower oil
  • 500ml chicken or vegetable stock
  • 1 x 400ml tin of coconut milk
  • 400g mixed spring vegetables e.g. PSB, peas, green beans, mangetout, asparagus, spinach, radishes or baby carrots
  • 200g dried rice noodles, cooked according to the instructions on the pack
  • 2 tbsp fish sauce, or more if you like
  • 1 tsp caster sugar
  • a small bunch of mint, leaves picked and roughly chopped, to serve

Bring a pan of salty water to the boil.

Meanwhile, put the tamarind into a small bowl and cover with boiling water from the kettle. Mash well with a fork to get a purée then push the tamarind through a sieve. Discard the seeds that are left behind.

Blend the chillies, garlic, ginger, white parts of the scallions, coriander stalks and lemongrass with the turmeric and cumin to make a thick paste. The small bowl of the food processor is good for this, you might need to add a little water to help it come together.

To make the broth, fry the spicy paste in the sunflower oil for 2 to 3 minutes over a medium heat, until it starts to stick to the pan. Add the tamarind purée, stock and coconut milk and bring to the boil.

Meanwhile, boil the vegetables in the pan of salty water until just tender – 3 minutes should do it, then drain and divide between 4 deep bowls along with the prepared noodles.

Add the fish sauce and sugar to the sauce, taste and add more if needed. Pour the hot broth over the noodles and veg and garnish with the mint, coriander leaves and green scallions. You can add a bit of sliced chilli too if you like.

(Original recipe from Home Cookery Year by Claire Thomson, Quadrille, 2020.)

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It’s about this time of year when purple sprouting broccoli arrives and saves us from the monotony of root veg. We’ve yet to be rescued and therefore had to use some imported tenderstem instead, which was fine, but definitely inferior to the local purple variety.

Wine Suggestion: We think this goes really well with Viognier. A richer, more aromatic white with a bit of phenolic grip as opposed to acidity and compliments the richness and body of the food. This wouldn’t work if the acidity was too high. A good, well-priced suggestion is the Cline Cellars North Coast Viognier, from a selection of well sited organic vineyards on the Sonoma coast in California. Well judged and avoids some of the OTT characters other Californian wines can exhibit.

Peanut Butter and Broccoli Pad Thai – serves 4

FOR THE SAUCE:

  • 6 tbsp crunchy peanut butter
  • 2 tbsp tamarind paste
  • 3 tbsp runny honey
  • 4 tbsp soy sauce
  • 3 tbsp fresh lime juice

FOR THE TOFU & BROCCOLI:

  • 450g purple sprouting broccoli or other long-stemmed broccoli, put the florets to one side and cut the stalks into 1cm pieces
  • 3 cloves of garlic, crushed
  • 1.5cm ginger, peeled and grated
  • 2 bird’s eye chillies, finely chopped
  • 225g firm tofu, drained and cubed
  • 250g flat folded rice noodles
  • rapeseed oil
  • 6 scallions, finely chopped
  • a handful of sesame seeds
  • a handful of Thai basil leaves, shredded (use regular basil if you have to)
  • a handful of fresh mint leaves, shredded
  • 1 lime, cut into 4 wedges

Make the sauce by mixing the peanut butter, tamarind paste and honey in a bowl, then slowly mix in the soy sauce, lime juice and 4 tbsp of water.

Cook the noodles according the instructions on the pack, then rinse under cold water, drain, and drizzle with a tbsp of rapeseed oil. Toss gently with your hands.

Heat 2tbsp of rapeseed oil, over a medium-high heat, in a large non-stick pan or wok with a lid. Fry the tofu for 5 minutes, turning every minute, until pale golden. Add the ginger, garlic and chilli and cook for 2 minutes, then add the broccoli stalks and 4 tbsp of water. Cover the pan and steam for 2 minutes or until the stalks are tender. Add the broccoli florets, the sauce and scallions (reserving a few to garnish), stir to combine, then cover again and leave for 2 minutes.

Turn the heat down to the lowest setting, then add the noodles a handful at a time, mixing them in gently to coat with the sauce, then turn off the heat.

Divide the noodles between 4 bowls, sprinkle with sesame seeds and scallions, then drizzle over some sesame oil and scatter over the herbs. Add a generous squeeze of lime and serve.

(Original recipe from East by Meera Sodha, Fig Tree: Penguin Books, 2019.)

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This will clear the sinuses and it’s delicious too. Nice and easy, tasty, and very handy for midweek.

Beef Phở – serves 2

  • 750ml strong beef stock
  • 2 garlic cloves, peeled and bashed
  • a thumb-sized piece of ginger, sliced
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick cinnamon
  • a bunch of scallions, sliced
  • 1 tsp fish sauce
  • 100g flat rice noodles
  • 200g fillet steak, thinly sliced
  • a handful of beansprouts
  • coriander leaves
  • lime wedges
  • hoisin sauce
  • sriracha sauce

Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the scallions to the boil for 15 minutes. Strain and discard the solids, then bring back to the boil. Season with the fish sauce.

Meanwhile, pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.

Divide the noodles between warm bowls. Add the steak and beansprouts to the simmering stock and remove from the heat, they will cook in the residual heat. Spoon over the noodles and add the rest of the scallions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.

(Original recipe by Anna Glover in Olive Magazine, Christmas 2015.)

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