ASIAN STYLE MAGAZINE
d Drink
Issue 11
11
THE FESTIVE SEASON GOAT’S CHEESE AND SUN-DRIED TOMATO PROFITEROLES 20g grated parmesan For the filling Pinch of salt and freshly ground black pepper
Ingredients For the herb oil Pinch of salt and freshly ground black pepper 50g sun dried tomatoes 60g fresh mint leaves 60g fresh basil leaves 120 g toasted walnuts, for garnish Freshly ground black pepper 235ml olive oil 60ml double cream 225g goat cheese, room temperature 70g plain flour 60g unsalted butter, cut into pieces 120ml water 3 large eggs
profiteroles are puffed and golden. Allow the profiteroles to cool completely. For the goat cheese filling: Combine the goat cheese and cream in a medium bowl and whisk together using Method an electric mixer. Stir in the tomatoes, salt Preheat the oven to 180°C / gas mark 4. and pepper. Set aside. For the profiteroles: For the herb oil: Line a large baking sheet with parchment Combine the herbs in a food processor paper. Combine the water, butter, and salt and pulse to a medium puree. Then, with in a heavy medium saucepan over medium the machine running , add the oil, salt, and heat. Bring to a boil, stirring until the pepper. Transfer to a small bowl, cover butter melts. Add the plain flour and stir with cling film and set aside. over medium heat for one minute. Cool for To assemble: five minutes. Using a serrated Crack the eggs into a measuring cup. Use profiteroles. Fill knife, cut the tops off the a wooden spoon to beat the eggs into the spoonful of the each profiterole with a dough, one at a time. Stir in the parmesan return the top goat cheese mixture and of the pastry. Place two or and pepper. three profiteroles on each serving plate, Spoon 18 mounds of dough onto the drizzle with herb oil, and sprinkle with prepared baking sheet, spacing 5cm walnuts. Serve. apart. Bake for about 45 minutes, until the
CHICKEN MOMOS water and in the centre. Pour in 175ml cold l you have a mix with a wooden spoon unti gh, adding shaggy but well-combined dou Turn y. ssar nece if r wate a extr a little INGREDIENTS lightly floured surface,, br a onto out dust to knead for 5 300g plain flour, plus extra together with your hands and ¼ tsp fine sea salt l smooth and elastic. Shape unti or utes min . Set aside 300g free-range skinless chicken into a ball and wrap in cling film . thigh fillets, finely chopped rest to utes for 20 min chopped lots, 2 shallots (around 60g), finely Meanwhile, mix the chicken, shal pped cho ly fine er, and cori h fres 20g ic, ginger and lemongrass garl er, and cori a large 2 garlic cloves, finely chopped in a bowl (see make ahead). Oil er 2 tsp finely chopped fresh ging t. baking shee espoon-size 2 lemongrass stems, woody Divide the dough into 30 tabl pped cho ly fine , oved rem es leav r flatten with the oute and ) each 0g (17-2 balls greasing to 10cm Sunflower or groundnut oil for palm of your hand, then roll out Holding ace. surf red For the dipping sauce flou ly light a d nam pla) circles on , put 1 tbsp Thai fish sauce (also calle gh disc in the palm of one hand dou a mixture in 1 tbsp rice wine vinegar 1 tbsp (about 25g) of chicken r and wet Juice 1 lime the centre. Dip a finger in wate edges the g Brin 1 tsp caster sugar ry. past the of the edges folding in 1 spring onion, sliced, to serve together to enclose the filling, money bag. and pinching to seal like a little cover with and t METHOD shee ared prep the on Put r and the To make the dough, mix the flou towel. Repeat with the make a well a clean, damp tea ¼ tsp salt in a large bowl, then
remaining dough and up. filling until everything is used and boil the to r wate of pan a g Brin mer stea or mer stea boo bam top with a paper (see insert, lined with oiled baking into the tips). Put the momos, in batches, k for 10 coo and lid a with r cove , mer stea Transfer to minutes until cooked through. l slightly coo to e leav a serving tray and gerously before serving – they will be dan let them cool ’t don you if dle mid the in hot a bit. sauce, Meanwhile, mix together the fish