FINE YOUNG CANNIBALS SUSPICIOUS MINDS

Nam Jim

3  Garlic cloves
6  Coriander roots
150g Sea salt
2  Hot green chilies
4tbsn Palm sugar
60ml Thai fish sauce
120ml Fresh lime juice
10    Red Thai shallots

Method

1. Pound shallots lightly, stir in lime juice
2.Pound salt, garlic, coriander root, add chilies and  palm sugar.
3. Add to shallot mix , finish with fish sauce and chopped coriander leaf.
note - coconut vinegar or tamarind water can be substituted for lime juice.

Herb oil

1 cup	Chives
1 cup	Flat leaf parsley
1 cup	Tarragon
1 cup	Watercress
2 cups	Grapeseed oil
1 cup	Olive oil

Method

1.      Blanch the herbs in boiling salted water for 15 seconds then refresh in ice water.

2.      Chop the basil before squeezing out the excess water.

3.      Then place in a blender with the oils & puree for 4-5 mins until bright green.

Curry oil

½ cup chopped onion

½ cup chopped apple

4 cups grape seed oil

¼ cup curry powder

2 tsp turmeric

seasoning

1 Sauté the onion and apple in a little of the oil

2 Add the spices and cook out to a paste

3 Add the oil until warm

4 Puree and let stand for 2 days

Melted onions

6 large onions (fine sliced)

85g butter

1 bay leaf

2 tbsp white wine vinegar

1 tbsp castor sugar

Method

1.      Sweat the onions in the butter until cooked (with out colour).

2.      Add a lid and cook slowly for another hour.

3.      Add the sugar and vinegar and evaporate all liquid.

White beans with mustard & bacon

! kg	Cooked white beans (dried weight)
	Cooking liquor from cooked beans
10 cloves	Garlic (crushed)
1 kg	Pancetta lardons
8 inner stalks	Celery (fine sliced)
8	Banana shallots (fine sliced)
12 tbsp	Pommery whole grain mustard
150 ml	Red wine vinegar
330 ml	Olive oil
½ bunch	Tarragon (picked & chopped)
1 bunch	Flat parsley (picked & chopped)

Method

1.      Reduce the cooking liquor from the beans to a thick concentrated sauce consistency.

2.      Fry the pancetta in 80 ml of the olive oil until golden, then add the shallots & celery & cook until al dente, then add the cooked beans & remove from the heat.

3.      Mean while whisk together the garlic, mustard, vinegar, bean liquor before slowly adding the olive oil to form a dressing.

4.      Mix the herbs & the dressing through the beans.

5.      Adjust seasoning.

6.      Serve lightly warmed.

Red Pepper oil

Ingredients

8	Shallots (sliced)
2 cloves	Garlic (crushed)
500 ml	Olive oil
4	Red peppers (de-seeded & sliced)
1 tbsp	Tomato puree
1 tsp	Castor sugar
1 sprig	thyme
1 sprig	Rosemary
1	Bay leaf

Method

1.      Bring all the ingredients to the boil & simmer until the peppers are soft.

2.      Remove from the heat & allow to cool naturally.

3.      Blend in a liquidiser until smooth then place some where quite warm & allow to separate.

4.      Strain off the clear oil.