Food Heroes

Food Heroes

Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.


All of these are my food heroes, and many, many more

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Thursday, 8 January 2015

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!!!

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