150 g (51/2 oz) snake (yard-long) beans, cut into 3 cm (11/4 inch) lengths
35 g (11/4 oz/1/4 cup) roasted peanuts
2 tablespoons dried shrimp (optional)
120 g (41/4 oz) cherry tomatoes, halved
2 green mangoes, julienned
2 small French shallots, very thinly sliced
15 g (1/2 oz/1/2 cup) coriander (cilantro) leaves
2 garlic cloves, chopped
2 long fresh red chillies, chopped
2 tablespoons grated light palm sugar (jaggery)
60 ml (2 fl oz/1/4 cup) fish sauce
60 ml (2 fl oz/1/4 cup) lime juice
1 fresh scud chilli, finely chopped (optional)
Blanch the snake beans in boiling water until al dente, about 2 minutes. Refresh in iced water, then drain well.
Crush the peanuts in a mortar with a pestle, then place in a large mixing bowl. If you are using the shrimp, pound them, then add to the bowl. Pound the snake beans, then very lightly pound the tomatoes and add both to the bowl.
To make the dressing, pound the garlic in the mortar with the pestle, then add the red chillies. Pound together, then add the palm sugar, fish sauce, lime juice and scud chilli, if using. Mix together until thoroughly combined and the sugar has dissolved. Taste and adjust as needed.
Add the dressing to the bean mixture along with the green mangoes, shallots and coriander leaves. Mix thoroughly and present on a large serving platter.
Note: You can substitute snake beans with green beans if you wish.
4 x 200 g (7 oz) French-trimmed pork cutlets
75 g (21/2 oz/1/2 cup) plain (all-purpose) flour
sea salt and freshly ground black pepper
1 large free-range egg
60 ml (2 fl oz/1/4 cup) milk
90 g (31/4 oz/11/2 cups) Japanese panko breadcrumbs
2 teaspoons chopped thyme leaves
2 teaspoons chopped flat-leaf (Italian) parsley leaves
80 ml (21/2 fl oz/1/3 cup) extra virgin olive oil, plus extra if needed
40 g (11/2 oz) unsalted butter, plus extra if needed
lemon wedges, to serve
Lightly pound each pork cutlet with a mallet to flatten slightly.
Put the flour in a shallow bowl and season with sea salt and black pepper. Add the egg and milk to another shallow bowl and whisk together. Combine the breadcrumbs and chopped herbs in a third shallow bowl.
Coat each pork cutlet in the flour, then shake away the excess. Next, dip into the egg mixture, let the excess drip off and then coat evenly in the breadcrumb mixture. Place on a plate in a single layer.
Heat the olive oil and butter in a large heavy-based frying pan over medium heat. When the butter has melted, add the cutlets and cook for about 4 minutes on each side or until golden brown. Add more butter and oil if the pan starts to look a bit dry.
Serve the hot cutlets with the lemon wedges.
The chicken is great cut up and served with kimchi and gochujang (Korean hot bean paste), wrapped in lettuce leaves.
4 large boneless, skinless free-range chicken thighs
2 teaspoons light brown sugar
2 teaspoons gochugaru (Korean chilli powder)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sesame seeds
1 tablespoon sunflower oil
60 ml (2 fl oz/1/4 cup) sunflower oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
To make the marinade, whisk together the sunflower oil, soy sauce, rice vinegar and garlic in a large bowl.
Add the chicken to the marinade and set aside to marinate for at least 30 minutes.
Combine the brown sugar, gochugaru, sea salt, black pepper and sesame seeds in a small bowl. Drain the chicken well and pat dry with paper towel. Rub the dry spice mix evenly over the chicken.
Heat the sunflower oil on a barbecue or in a chargrill pan or frying pan over medium heat. Cook the chicken for about 4 minutes on each side, depending on the thickness, or until firm to the touch. Transfer to a plate and rest in a warm place for about 5 minutes.
Serve the chicken with any juices from the resting plate.
Note: Gochugaru is a Korean spice traditionally made by drying red chillies and crushing them into flakes. Usually the seeds are removed.
Any fruit in season can be substituted for the berries. I would also spend some dollars on the wine - the better the wine tastes, the better the dessert. This is also wonderful with just whipped cream, natural vanilla extract and icing (confectioners') sugar added in place of the mascarpone.
185 g (61/2 oz/11/2 cups) fresh raspberries
375 g (13 oz/21/2 cups) strawberries, hulled and quartered
375 g (13 oz) savoiardi (lady fingers)
525 ml (18 fl oz) Sauternes
75 g (21/2 oz) dark chocolate
3 free-range egg yolks plus 4 free-range egg whites
120 g (41/4 oz) caster (superfine) sugar
375 g (13 oz) mascarpone cheese
150 ml (5 fl oz) thin (pouring) cream
To make the mascarpone cream, use an electric mixer with a whisk attachment to whisk the egg yolks and half the sugar together until light and pale. Add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mascarpone mixture.
Put the egg whites in a clean bowl and beat until foamy. Add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.
Spoon half the mascarpone cream into a 3 litre (105 fl oz) trifle bowl. Mix the berries together and scatter over the mascarpone cream. Dip the savoiardi into the Sauternes, then arrange on top of the berries. Spoon the remaining mascarpone cream over the top, cover and refrigerate for several hours.
Finely grate the chocolate over the trifle to serve.