Of all the condiments in my fridge, fish sauce occupies a particular place in my coronary heart. Its excellent capability to bump up the umami in a dish is exceptional, and what I like most is that a couple drops go a extended way. This 7 days, it varieties the foundation of a spicy marinade for hen and the sauce for roast aubergine and corn.
Roast aubergine with corn and shallots (pictured top)
Prep 20 min
Cook 55 min
Serves 4
2 medium Asian aubergines, slash in 50 percent lengthwise
2 corn cobs, husks eradicated
60ml more-virgin olive oil
High-quality sea salt
1 tbsp sesame seeds
6 shallots, peeled and minimize into slender rings
2 garlic cloves, grated
60ml black vinegar or rice vinegar
1 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp runny honey or maple syrup
1 tsp fish sauce
1 tsp floor black pepper
1 inexperienced or crimson Thai chilli, thinly sliced, pith and seeds discarded if you prefer less heat
2 tbsp chopped coriander leaves and stems
Warmth the oven to 200C (180C admirer)/390F/gasoline 6. Line a baking sheet or tray with foil. Rating the minimize sides of the aubergine in a criss-cross pattern. Brush the aubergines and corn all above with half the olive oil, season evenly with salt, and roast for 25-30 minutes, until eventually the aubergine is golden brown, then transfer the aubergine halves to a plate.
Place the baking sheet with the corn back again in the oven, this time on the top rated shelf, change on the grill and cook, turning consistently, for 5 or 6 minutes, till the corn begins to char. Get rid of and depart to interesting. The moment the cobs are cool ample to take care of, lower off the kernels and scatter in excess of the aubergines.
In a medium saucepan, warmth the remaining two tablespoons of more-virgin olive oil, then increase the sesame seeds and prepare dinner for just 30 to 45 seconds, until they get started to brown and transform fragrant. Stir in the shallots, saute for 6 to eight minutes, right until golden brown, then incorporate the garlic and cook for 30-45 seconds, until finally aromatic. Season with salt, then scatter the shallot combine more than the leading of the the aubergine and corn.
Blend the vinegar, soy, sesame oil, honey, fish sauce, black pepper and chilli in a smaller bowl, then time with salt to taste. Drizzle two or 3 tablespoons of the dressing above the roast vegetables and serve warm, sprinkled with the coriander and with the rest of the dressing on the facet.
Hen with sambal and eco-friendly beans
Prep 20 min
Marinate 1 hr+
Cook dinner 45 min
Serves 4
2 tbsp grapeseed or neutral oil, additionally 2 tbsp extra for the marinade
4 chicken thighs (about 910g total bodyweight ), bone-in and skin-on
2 shallots, peeled and thinly sliced
227g green beans, trimmed and slash into 2½cm parts
½tsp ground black pepper
2 tbsp chopped chives
For the marinade
60g sambal oelek
4 garlic cloves, peeled and thinly sliced
2 tbsp grated clean ginger
2 tbsp runny honey
2 tbsp lime juice
2 tsp fish sauce
1 tsp pink chilli flakes
Great sea salt
In a massive bowl or ziplock bag, blend all the marinade substances with two tablespoons of the oil and a teaspoon of salt.
Pat the rooster dry with kitchen towel. Slash a few or 4 deep gashes into the skin aspect of the rooster, set in the marinade, toss to coat, then refrigerate for at the very least an hour and at most 4 several hours.
When you’re prepared to cook dinner, put a tablespoon of the oil in a substantial saucepan about a medium-substantial warmth. After hot, increase the hen and its marinade, deal with and leave to cook dinner for 25 to 30 minutes, until finally the hen is cooked as a result of if at any issue the liquid in the pan starts off to dry out, add a handful of tablespoons of drinking water – the last consistency should really be a thick sauce that coats the rooster.
Transfer the cooked hen and sauce to a bowl, wipe out the saucepan and return to a medium-high heat. Warmth the remaining tablespoon of oil, then saute the shallots for 4 to 5 minutes,until eventually they start to brown. Insert the inexperienced beans and saute for three or four minutes, until tender and shiny green. Return the chicken and sauce to the pan, fold to merge, then year to style. Choose off the heat, garnish with chives and serve warm.