Cookbook

Elise Bauer/simplyrecipes.com

2 eggs
1/4 teaspoon Kosher salt
1/4 cup grated Gruyere cheese

1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Yield: Serves 2.

Curries of the World
Mridula Baljekar

Roti means bread and is the most common food eaten in central and northern India. For generations, roti has been made with just wholemeal flour, salt and water, although the art of making rotis is generally more refined these days. Tandoori roti is traditionally baked in a tandoor, or clay oven, but it can also be made successfully in an electric or gas oven at the highest setting.

350g/l2oz/3 cups chapati flour or ground wholemeal (whole-wheat) flour
5ml/1 tsp salt
250ml/8fl oz/1 cup water
30-45ml/2—3 tbsp melted ghee or unsalted (sweet) butter, for brushing

1 Sift the flour and salt into a large mixing bowl. Add the water and mix to a soft, pliable dough.
2 Knead on a lightly floured surface for 3-4 minutes until smooth. Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 1 hour.
3 Turn out the dough on to a lightly floured surface. Divide the dough into six pieces and shape each into a ball. Press out into a larger round with the palm of your hand, cover with lightly oiled clear film and leave to rest for about 10 minutes.
4 Meanwhile, preheat the oven to 230°C/450°F/Gas 8. Place three baking sheets in the oven to heat. Roll the rotis into 15cm/6in rounds, place two on each baking sheet and bake for 8-10 minutes. Brush with melted ghee or butter and serve warm.

Curries of the World
Mridula Baljekar

The consistency of this curry is quite thick, unlike most other Thai curries. Roasted and ground peanuts add a rich taste, and thicken the sauce at the same time. You can grind the peanuts in a coffee grinder or use a pestle and mortar. For a quick alternative, you could use peanut butter, but you will need to reduce the quantity of salt.

SERVES 4-6

600ml/1 pint/2½ cups coconut milk
45ml/3 tbsp red curry paste
45ml/3 tbsp Thai fish sauce
30ml/2 tbsp palm sugar or soft light brown sugar
2 lemon grass stalks, bruised
450g/1lb rump steak cut into thin strips
75g/3oz roasted ground peanuts
2 fresh red chillies, sliced
5 kaffir lime leaves, torn
salt and ground black pepper
10—15 Thai basil leaves, to garnish
2 salted eggs, to serve

1 Put half the coconut milk into a wok or large pan. Heat the milk gently, stirring constantly, until it begins to boil and separate.
2 Add the red curry paste and cook over a medium heat until fragrant. Add the fish sauce, palm or light brown sugar and lemon grass.
3 Continue to cook until the colour of the curry sauce deepens.
4 Add the remaining coconut milk and bring back to the boil. Add the beef and ground peanuts. Cook for 8-10 minutes.
5 Add the sliced chillies and torn kaffir lime leaves and adjust the seasoning. Garnish with the whole Thai basil leaves, and serve with salted eggs, if you like.

Curries of the World
Mridula Baljekar

Although Madras is renowned for the best vegetarian food in the country, meat-based recipes such as this one are also extremely popular. This particular recipe is a contribution by the area's small Muslim community.

60ml/4 tbsp vegetable oil
1 large onion, finely sliced
3-4 cloves
4 green cardamoms
2 whole star anise
4 fresh green chillies, chopped
2 fresh or dried red chillies, chopped
45ml/3 tbsp Madras masala paste
5ml/1 tsp ground turmeric
450g/1lb lean beef, cubed
60ml/4 tbsp tamarind juice
granulated sugar, to taste
salt
a few fresh coriander (cilantro) leaves, chopped, to garnish

1 Heat the vegetable oil in a wok, karahi or large pan over a medium heat and fry the onion slices for 8-9 minutes until they turn golden brown. Lower the heat, add all the spice ingredients, and fry for a further 2-3 minutes.
2 Add the beef and mix well. Cover and cook on low heat until the beef is tender. Cook uncovered on a higher heat for the last few minutes to reduce any excess liquid.

COOK'S TIP
To tenderize the meat, add 60ml/4 tbsp white wine vinegar in step 2, along with the meat, and omit the tamarind juice.

3 Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander leaves.

Curries of the World
Mridula Baljekar

This quick and easy recipe from Vietnam contains the unusual combination of ginger and lemon grass with mandarin orange and chillies. The dish is served topped with peanuts, which are first roasted, then skinned.

SERVES 4-6

3 chicken legs (thighs and drumsticks)
15ml/1 tbsp vegetable oil
2cm/¾ in piece fresh root ginger, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, seeded and finely chopped
5cm/2in piece lemon grass, shredded
l50ml/¼ pint/⅔ cup chicken stock
15ml/1 tbsp fish sauce
10ml/2 tsp granulated sugar
2.5ml/½ tsp salt
juice of ½ lemon
50g/2oz raw peanuts
2 spring onions (scallions), shredded
zest of 1 mandarin or satsuma, shredded
plain boiled rice or rice noodles, to serve

1 With the heel of a knife, chop through the narrow end of each of the chicken drumsticks. Remove the jointed parts of the chicken, then remove the skin. Rinse and pat dry with kitchen paper.
2 Heat the oil in a wok or large pan. Add the chicken, ginger, garlic, chilli and lemon grass and cook for 3-4 minutes. Add the chicken stock, fish sauce, sugar, salt and lemon juice. Cover the pan and simmer for 30-35 minutes.
3 To prepare the peanuts, the red skin must be removed. To do this grill (broil) or roast the peanuts under a medium heat until evenly brown, for 2-3 minutes. Turn the nuts out on to a clean cloth and rub briskly to loosen the skins.
4 Transfer the chicken from the pan to a warmed serving dish, and sprinkle with the roasted peanuts, shredded spring onions and the zest of the mandarin or satsuma. Serve hot with plain boiled rice or rice noodles.

Curries of the World
Mridula Baljekar

225g/8oz/2⅔ cups desiccated coconut
450ml/¾ pint/scant 2 cups boiling water

Coconut milk can be made at home from desiccated (dry, unsweetened, shredded) coconut. In a food processor, process the coconut with the boiling water for 20-30 seconds. Allow to cool, then ladle into a sieve (strainer) lined with muslin (cheesecloth) set over a bowl. Bring up the ends of the cloth and twist to extract the liquid. Discard the spent coconut and use the milk as directed in recipes. Unused milk will keep in the refrigerator for 1-2 days.

Curries of the World
Mridula Baljekar

Like many dishes brought to the Philippines by Spanish settlers, this slow-cooking estofado, renamed kari kari, retains much of its original charm. Rice and peanuts are used to thicken the juices, yielding a rich glossy sauce.

serves 4-6

900g/2lb stewing beef, chuck, shin or blade steak
30ml/2 tbsp vegetable oil
15ml/1 tbsp annatto seeds, or 5ml/1 tsp paprika and a pinch of ground turmeric
2 onions, chopped
2 garlic cloves, crushed
275g/10oz celeriac or swede (rutabaga), peeled and roughly chopped
425ml/15fl oz/1¾ cups beef stock
350g/l2oz new potatoes, peeled and cut into large dice
15ml/1 tbsp fish sauce
30ml/2 tbsp tamarind sauce
10ml/2 tsp granulated sugar
1 bay leaf
1 sprig thyme
45ml/3 tbsp long grain rice
50g/2oz/⅓ cup peanuts or 30ml/2 tbsp peanut butter
15ml/1 tbsp white wine vinegar
salt and ground black pepper

1 Cut the beef into 2.5cm/1 in cubes and set aside.
2 Heat the vegetable oil in a wok or large pan. Add the annatto seeds, if using, and stir to colour the oil a dark red. Remove the seeds with a slotted spoon and discard. If you are not using annatto seeds, paprika and turmeric can be added later.
3 Soften the onions, garlic and the celeriac or swede in the oil without letting them colour. Add the beef cubes and fry over a high heat to seal. If you are not using annatto seeds to redden the sauce, stir in the paprika and ground turmeric with the beef.
4 Add the beef stock, potatoes, fish sauce and tamarind sauce, granulated sugar, bay leaf and thyme. Bring to a simmer and allow to cook on the top of the stove for about 2 hours.
5 Cover the rice with cold water and leave to stand for 30 minutes. Roast the peanuts under a hot grill (broiler), if using, then rub the skins off in a clean cloth. Drain the rice and grind with the peanuts or peanut butter, using a pestle and mortar, or food processor.
6 When the beef is tender, add 60ml/4 tbsp of the cooking liquid to the ground rice and nuts. Blend smoothly and stir into the contents of the pan. Simmer gently on the stove to thicken, for about 15-20 minutes. To finish, stir in the wine vinegar and season well.

Curries of the World
Mridula Baljekar

The word tikka refers to the use of boneless, skinless cubes of chicken breast. Strictly speaking, the term cannot be applied to other types of meat, even if they are prepared and cooked in a similar way. Traditionally cooked in the tandoor (Indian clay oven), chicken tikka is enduringly popular in the West as well as in India.

serves 6

450g/1lb chicken breast fillets, skinned, and cubed
5ml/1tsp grated fresh root ginger
5ml/1tsp crushed garlic
5ml/1tsp chilli powder
1.5ml/¼ tsp ground turmeric
5ml/1 tsp salt
150ml/¼ pint/⅔ cup natural (plain) yogurt
60ml/4 tbsp chipped fresh coriander (cilantro)
15ml/1 tbsp vegetable oil

to serve (optional)
lettuce
1 small onion, cut into rings
lime wedges
fresh coriander (cilantro)

1 In a large bowl, mix the chicken cubes, ginger, garlic, chilli powder, turmeric, salt, yogurt, lemon juice and coriander. Leave to marinate in a cool place for at least 2 hours, or in the refrigerator overnight.
2 Place the chicken on a grill (broiler) gray, or in a flameproof dish lined with the oil.
3 Preheat the grill to medium. Grill (Broil) the chicken for 15-20 minutes until cooked, turning and basting two or three times. Serve with lettuce, onion rings, lime wedges and fresh coriander.

Curries of the World
Mridula Baljekar

When buying a pineapple, look for a sweet-smelling fruit with an even brownish/yellow skin. To test for ripeness, tap the base - a dull sound indicates that the fruit is ripe. The flesh should also give slightly when pressed.

serves 4-6

1 pineapple
30ml/2 tbsp vegetable oil
1 small onion, finely chopped
2 fresh green chillies, seeded and chipped
225g/8oz lean pork, cut into strips
115g/4oz cooked, peeled prawns (shrimp)
675-900g/1½-2lb/3-4cups plain boiled rice, cooked and completely cold
50g/2oz/⅓ cup roasted cashew nuts
2 spring onions (scallions), chopped
30ml/2 tbsp fish sauce
15ml/1 tbsp soy sauce
2 fresh red chilies, sliced, and 10-12 fresh mint leaves (optional), to garnish

1 Using a sharp knife, cut the pineapple into quarters. Remove the flesh from both halves by cutting around inside the skin. Reserve the pineapple skin shells for serving the rice.
2 Slice the pineapple flesh and chop it into small even-size cubes. You will need about 115g/4oz of pineapple in total. Any remaining fruit can be reserved for use in a dessert.
3 Heat the oil in a wok or large pain. Add the onion and chilles and fry for about 3-5 minutes until softened. Add the strips of pork and cook until they have browned on all sides.
4 Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
5 Add the chipped pineapple, cashew nuts and spring onions. Season to taste with fish sauce and soy sauce.
6 Spoon into the pineapple skin shells. Garnish with sliced red chilies, and with shredded mint leaves, if you like.

Curries of the World
Mridula Baljekar

Mee krob is usually served at celebration meals. It is a crisp tangle of fried rice vermicelli, with minced pork, prawns, dried shrimp and beansprouts, tossed in a piquant sweet ond sour sauce and garnished with strips of omelette.

serves 4-6

vegetable oil, for frying
175g/6oz rice vermicelli
l5ml/1 tbsp chopped garlic
4-6 dried chillies, seeded and chopped
30ml/2 tbsp chopped shallot
15ml/1 tbsp dried shrimps, rinsed
115g/4oz minced (ground) pork
115g/4oz peeled, raw prawns (shrimp), chopped
30ml/2 tbsp brown bean sauce
30ml/2 tbsp rice wine vinegar
45ml/3 tbsp fish sauce
75g/3oz palm sugar or light brown sugar
30ml/2 tbsp tamarind or lime juice
115g/4oz/½ cup bean sprouts
salt and ground black pepper

For the garnish
2 spring onions (scallions), shredded
30ml/2 tbsp fresh coriander (cilantro) sprigs
2 heads pickled garlic (optional) 2-egg omelette, rolled and sliced
2 fresh red chillies, chopped

1 Heat the oil in a wok or large pan. Cut the vermicelli into handfuls about 7 5cm/3in long, and deep fry until they puff up. Remove. Drain on kitchen paper.
2 Leave 30ml/2 tbsp of the hot oil in the pan. Add the garlic, chillies, shallot and shrimps and fry for 2-3 minutes.
3 Add the pork and stir-fry for about 3-4 minutes, until it is no longer pink. Add the prawns and fry for 2 minutes. Remove the mixture and set aside.
4 To the same pan, add the brown bean sauce, vinegar, fish sauce and palm sugar or brown sugar. Bring to a gentle boil, stir to dissolve the sugar and cook until thick and syrupy.
5 Add the tamarind or lime juice and adjust the seasoning. It should be sweet, sour and salty.
6 Reduce the heat. Add the pork and prawn mixture and the bean sprouts to the sauce; stir to mix.
7 Add the rice noodles and toss gently to coat them with the sauce. Transfer the noodles to a platter. Garnish with spring onions, coriander leaves, pickled garlic, omelette strips and red chiles.