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NoMU Recipe Mailer Vol51 Jan10
NoMU Recipe Mailer Vol51 Jan10
food files
Lounging at the pool or on the beach, easy relaxed entertaining with your favourite people, enjoying the best of what the season has to offer. Stress is not on the menu! So keep it simple and real, take a deep breath and think life is good!
TIP: This makes a really delicious interactive, relaxed starter. You can add other favourites like parma ham and a mature hard cheese like parmigiano, manchego or cheddar.
WINE PAIRING: I've had this before at the NoMU residence and it really is wood charred. Especially if Tracy is in the kitchen preparing the paella and Paul finds himself chasing after the little one, leaving the bread to its own devices of the grill! A seriously tantalising dish, the tomatoes were served, quite literally, ON the vine (I mean, really-who HAS these kind of alternatives in their fridge? Hmm, I must have some vine ripened tomatoes somewhere...oh, here they are!). We had shaved parmesan with this dish the last time I had it and, more importantly, I think we were on our third Jack Black Beer, at the time. Highly recommended - but please, make sure you're on your third.
In a small bowl, dissolve the sugar in the fish sauce. Place the fish sauce into a food processor, add the remaining ingredients, aside from the oil. Pulse until the mixture is combined but the chicken still has texture. Remove the mixture and with wet hands roll the mixture into small, bitesize balls flattening them slightly. Heat the oil in a heavy based pot and once the oil has reached temperature, fry the cakes (a few at a time) until golden brown and firm. Remove and drain on kitchen paper. Serve at room temperature with lemony mayonnaise. To make the mayonnaise, place the egg yolk, mustard, lemon juice and vinegar in a mixing bowl. Using a hand-held electric blender beat for a few minutes until well combined and frothy. Place the sunflower oil in a jug and with the blender still running add the oil in a slow, steady stream. The oil must be added very gradually in order for the mayonnaise to emulsify. If it is added too quickly the mayonnaise will split. Continue beating until all the oil has been incorporated or until you have reached your desired consistency which is firm, pale and creamy. Season to taste and add another squeeze of lemon if you prefer a more tart mayo. If you prefer a sweeter finish, you can also add a pinch of sugar. Give it one final whisk, cover and refrigerate until required.If your mayo splits, try beating in a teaspoon of warm water which should re-emulsify it. Makes: 24 WINE PAIRING: Fruity or citrusy dry whites are often encouraged, when complimenting Thai chicken dishes. Besides an ice cold Coca Cola which I usually pair with my Thai Chicken Butlers pizza, I couldn't help but jump to the tropical fruit, passion fruit and green fig aromas of the 2009 De Grendel Sauvignon Blanc. Crisp and to the point, giving the Thai flavours enough space to do their thing; we are also able to fall into the trap of the easy screw-top, allowing for that all-too-necessary extra bottle to be opened!
WINE PAIRING: I'm not altogether sure what the classics would insist on when it comes to prawn cocktail. I'm already confused about what tipple to suggest as a wine pairing for this dish, as it already includes the word cocktail. Should I be recommending a food type to accompany that? Maybe some Wine Loaf with that Prawn Cocktail? Hmm, no. I think the most natural choice for me would be to match up the soft prawn pink with the unequalled pink colouring of the De Grendel Rose - with a screw-top and enough ice, it will be going long after the prawn cocktail has been devoured! (Don't tell the wine maker about the ice - it's a habit I picked up at our bastide in Menerbes where ice is as close as you'll get to any other liquids besides the rose passing your lips in a 24 hour period).
WINE PAIRING: While I have no doubt that anything coming out of Tracy's kitchen is worthy of michelin star (don't even get me started on her paella!), fish and chips was/is a famous cheap take away dish, originating in the United Kingdom. That said, I simply can't help the juxtaposition cheekiness of pairing this working class favourite with my bubbly of choice, the all new Boschendal Grande Cuvee Brut!