Text 9414, 91 rader
Skriven 2006-12-28 21:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Rant 777
================
 IH> We were lucky enough (as you probably saw from or write up) to get to
 IH> the Fat Duck last year, and this year, we're off to Gordon Ramsey's
 IH> little dive on the 3rd.

Recall the Blumenthal writeup - sounded most interesting. Please
when you have the time do the same for Gordhis Khan ...

 Saturday we celebrqate our 39th anniversary by
 IH> going for lunch to the "Old Bell" in Malmesbury, where the chef has
 IH> increased his corps de cuisine from 4 to 10 in a year, and snagged two
 IH> rosettes in the process.

We've had mixed results with rosetted places - my theory is that
the honored chef gets the big head and goes off to the big city
to find fame and fortune.

 IH> common in top restaurants. One might wish otherwise and I don't excuse
 IH> it, but he had to undergo his share under Marco-Pierre White.

Whose star has shot and fallen. I've eaten at a couple MPW
restaurants in the last few years. No big thing.

 IH> I was given his
 IH> "Makes it simple" cookbook for Christmas and it shows a completely
 IH> different side of him. Simple family food, served to and with his kids,
 IH> wreathed with smiles and full of cuddles.

Well, I have my doubts about both extremes. We have seen
numerous examples of the Stalins and Chairmen Mao and
Anthony Bourdains pretending to be human. The question
becomes, at some point, which mask approximates the real
thing the best; and as often as not that's unknowable.

 IH> I look forward to our meal there, anyway.

Ah, of course, but there's little chance you'll be
screamed at or have a cleaver thrown at your head
so long as you're safely in the dining room!

Chicken Laksa with Rice Noodles 
cat: celebrity, Malay, main, soup
Serves: 4 

150 g dried rice noodles 
400 g tin coconut milk 
400 ml light chicken stock 
1 lemon grass, split lengthways 
3 skinless free-range chicken breasts 
Sea salt and freshly ground black pepper 
2 Tb fish sauce 
2 Tb light soy sauce 
1 ts sugar
1/2 lime, juice of
plus lime wedges to serve
100 g bean sprouts, washed 
3 spring onions, finely sliced 
3 Tb sesame oil 
Leaves from a small bunch of mint and coriander 
For the spice paste 
3 long red chillies, trimmed, seeded, chopped 
4 garlic cloves, peeled 
5 cm ginger, peeled and roughly chopped 
4 shallots, peeled and roughly chopped 
1 ts ground turmeric 
1 sm bn coriander roots, stems and leaves, washed 
3 Tb peanut oil 

Soak the noodles in boiling water for 10 min. Meanwhile,
make the spice paste. Put all the ingredients into a food
processor and whiz to a coarse paste. Fry the paste in a
large saucepan for about 2 min until fragrant, stirring
well to avoid it catching and burning. Add coconut milk,
chicken stock and lemon grass. Bring to the liquid to the
boil, then turn the heat down to a simmer

Slice the chicken breasts into thin strips and season. Add
to the pot along with the fish sauce, soy sauce, sugar,
and lime juice. Simmer for another 5 min until the chicken
is cooked through. Tip in the bean sprouts and spring onions
and cook for another minute.

Drain the noodles and toss with the sesame oil to keep them
from clumping together. Divide among four large serving
bowls and ladle soup over them, making sure that every bowl
has some chicken and vegetables on top. Garnish with the
lime wedges and mint and coriander leaves. Serve immediately.
 
Source: Gordon Ramsay! 
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