Feeds:
Posts
Comments

Posts Tagged ‘Spring vegetables’

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.)

Read Full Post »