“蒸し鶏とタイ風ハーブソース”
The slowly steamed chicken becomes so tender that the bones slide out effortlessly. Enjoy the soft, juicy chicken paired with a Thai-style herb sauce and crispy fried lemongrass.
Ingredients (serves 2)
Chicken leg 2
Sake 4tbsp
Ginger 2slices
Green part of Spring onion
Salt 2pinch
Herb sauce
Coriander a handful(finely chopped)
Mint a handful(finely chopped)
Spring onion 3(finely chopped)
Ginger 2slices(finely chopped)
Garlic 1clove(finely chopped)
Red Chili 1/2(finely chopped)
Lime 1(juice)
Sauger 1tsp
Nam prah 1/2tbsp
Salt a pinch
Lemongrass oil
Lemongrass 1(sliced into thin rings)
Oil 2tbsp
Create a temporary steamer by placing a soup bowl inside a large pot. Fill the pot with water until it reaches halfway up the sides of the bowl. Add the chicken legs, sake, ginger slices, and the green parts of the spring onion to the pot. Sprinkle a pinch of salt over the chicken. Cover the pot and simmer over low heat for 1.5 hours. If the water in a pot evaporates, carefully add more from the side.
Mix all the ingredients for the sauce in a bowl and set aside.
Once the chicken is tender, plate it with some of the cooking liquid. You can chop them into smaller sizes at the joint or debone the meat before plating.
In a small saucepan, heat the oil with the lemongrass until the lemongrass is lightly golden and aromatic. Carefully pour the hot oil over the chicken. Serve immediately with the sauce on the side.
“冬のパンツァネラ”
With homemade croutons on hand, I decided to make this Italian bread salad, Panzanella, using hearty, roasted beets for a cosy, seasonal twist.
Ingredients (serves 2)
Beet 4(cut into wedges)
Orange 1
Rosemary 2sprig
Olive oil
Balsamic vinegar 1tbsp
Red onion 1/2(sliced)
Dried cranberry 2tbsp
Roasted hazelnuts 2tbsp
Chopped herbs 1tsp (Chervil、scented thyme )
Croutons 2handful (Recipe for homemade croutons)
1. Place the beets on a parchment-lined baking tray and toss them with 2 tbsp of olive oil, the juice of half an orange, rosemary, and season with salt and pepper. Bake in a 220°C oven for about 40 minutes.
2. Once the beets are cooked through, splash them with balsamic vinegar while still hot and squeeze the juice of the remaining half orange over them.
3. Discard the orange rind and rosemary sprigs. Mix in the rest of the ingredients on the tray, adding the croutons last to maintain their crunchiness. Serve warm, with the cooking juices.
“寒い日のクルトン”
This herby crouton recipe is inspired by my first day at the Italian restaurant IDA in Kensal Rise, where I started working in November. Chef Neerali prepared croutons to garnish her spicy pumpkin soup, and as they came out of the oven, the aroma of sage, rosemary, and garlic filled the kitchen—impossible to resist nibbling.
Since then, I’ve been saving the ends of bread loaves at home to make croutons, loading them with herbs. For this recipe, I’ve added orange peel for an autumnal, wintery twist.
Croutons aren’t just for soup—they’re great in salads, roasted vegetables, or even as a snack on their own.
Ingredients
Leftover bread 4slices (any type works, but I like ones with a hard crust)
Sage 3leaves
Rosemary 1sprig
Garlic clove 1clove(unpeeled, smashed)
Olive oil 2tbsp
Salt and pepper a pinch
Orange peel 4strips
Tear the bread into small pieces and toss well with all the ingredients except the orange peel, ensuring everything is evenly coated.
Spread the bread evenly on a baking tray lined with baking paper, and bake in a 240°C oven for 5 minutes. Toss to stir them, and bake for another 5 minutes or until golden brown.
Remove from the oven and, while still hot, add the orange peel (lightly rubbed by hand) and mix well. Let it cool to room temperature. Once cooled, store in an airtight container.