Tom Yam Gai (New Year Special)

Each year I make a decision to not worry about over indulging over Christmas - you just need to push on through to New Year.
Once I get to New Year I am ready for some healthy food and healthier living!
I always make Tom Yam Gai at this time of year - it is one of those dishes that feels like it is doing you good.
Hot, sweet and sour - it feels as though it has restorative powers. I think there is something in this - it seems that most cultures have a chicken soup that always makes an appearance when people are feeling a little under the weather - self inflicted or otherwise.......
This makes enough for four small bowls - or two generous portions - I can't get enough of it.
This recipe is from one Nigel Slater's early books - and is great.
You can make with prawns - to make Tom Yum Goong - but add them much later - depending on whether using raw or cooked.
I have also made it without chicken - just as a spicy broth - and it is still delicious.
I keep the chilli seeds in - but I do like it hot - I once served to a couple of friends, who carried on politely, whilst sweating......
If you are looking for something a little more substantial you can add noodles - though no strictly To

m Yum anymore. I cook the noodles separately, drain, put in the bowl and pour the soup over - see below.

1 chicken breast fillet (or 2 thing fillets) skin removed
1 litre chicken stock
1 bunch spring onions, finely chopped
2 cloves garlic finely chopped
1 lemongrass stalk - bashed and cut into large sections
3 small red chillies, thinly sliced (remove seeds if you do not want it too hot)
4 lime leaves
1 tbsp. nam pla (fish sauce)
1 tsp sugar
1 tbsp. fresh lime juice
Small bunch of coriander, chopped

1 Bring the chicken stock to the boil and add the chicken. Simmer until the chicken to cooked - normally 10-15 minutes depending on the thickness.
2 Remove the chicken - leaving the stock. When slightly cooled - shred the chicken.
3 In the meantime add the spring onions, lemongrass, chillies and lime leaves to the stock, and simmer for 10 minutes.
4 Add the fish sauce, sugar and shredded chicken and cook for a further 5 minutes.
5 Add the lime juice, check for seasoning, and then add the coriander and serve.



You will be feeling better in no time!!!

Cauliflower Cheese (board...)

It was the end of Boxing Day, and after two days of over indulging, we were still left with quite a lot of food.
After a few days I find that I cannot face some things again - this year it was gravadlax (home cured of course...) - and cheese.
My brother had quite a lot of cheese left - and was leaving the country for a few days - so we ended up with a food parcel! From previous years I know that the cheese can hang about until the fridge begins to smell like a cheese shop - so time to use it up.
I decided to make one of my favourite comfort food dishes, with all of the various cheeses that were left. We had a hard cheese, a soft brie type cheese, and some stilton.
All of the cheese went into the sauce - if not using leftovers - then 100g of mature cheddar will do the job.
Remember you can use frozen cauliflower florets as well - which makes this a real store cupboard job when the shops are shut!
Cauliflower cheese is great to accompany some left over gammon!! - or on its own as a light meal when winding down from Christmas.

Serves 4

1 medium cauliflower, broken into large florets (or equivalent frozen cauli)
40g butter
40g plain flower
400ml milk
1 tbsp. English mustard
100g (ish) leftover cheese - or mature cheddar
salt and pepper

1 Preheat the oven to 190 / 375
2 Wash the cauliflower and place in a large pan of boiling water. Cook for 3-5 minutes - you want it a little under cooked as we are going to finish in the oven.
3 Melt the butter in a saucepan and stir in the flour. Cook over a gentle heat for at least a minute - it is very important that the flour is cooked.
4 Remove from the heat and add the milk a little at a time - stirring well after each addition.
5 Return to the heat and bring to the boil stirring all the time. Simmer for two minutes.
6 Remove from the heat again and add the mustard and two thirds of the cheese - stirring to combine the cheese.
7 Arrange the cauliflower in an ovenproof dish and pour over the cheese sauce - making sure you cover all of the cauliflower.
8 Sprinkle over the remaining cheese and bake for 25 to 30 minutes. You want the top to be golden brown.