I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Friday, 18 March 2016

Princess and the Frog.



Princess and the Frog.

I've decided to portray this fairy tale with a tart. The tart shell reminds me of the Frog's pond. The caramel is the golden ball the princess dropped and was recovered by the Frog. The Frog himself is the green pistachios. The tart is served with frozen vanilla mousse, to represent the cold reception the Frog received when he showed up for dinner.

Equipment:
25cm loose bottomed tart tin.

     Sweet Pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk (reserve the egg white).
Process well to combine. If there are too many dry crumbs left add 
-cold water, a tablespoon at a time.
Tip on to a floured surface, knead briefly to bring the dough together.
Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).
Take the pastry out of the oven, brush with the reserved egg white.
Bake 5-10 more minutes. 

     Caramel Sauce.
In a large saucepan, put in 
-397g condensed milk,
-80g butter,
-100g soft brown sugar.
Cook, stirring on low heat until the sugar has melted. Turn the heat up high.
Cook,stirring until the mixture seems to come away from sides and bottom.
Turn off the heat, add
-200ml double cream. Stir well to combine.

Scatter 150g shelled pistachios on the base of the cooked tart shell.
Pour over the caramel sauce.
Bake 15 minutes.

Cool for at least 2 hours to firm up.
Serve cold.

      Vanilla Mousse.
Equipment:
2litre capacity loaf tin lined with cling film.

In large saucepan, put in,
-400ml water.
Bring it up to a gentle simmer.

 Use an electric mixer beat,
-3 eggs + 3 egg yolks, with
-180g caster sugar,
-1tsp vanilla bean paste.
Beat until light and frothy.
Transfer into a heatproof bowl.
Place on the pan of simmering water.
Use a balloon whisk to whisk the mixture over simmering water. Whisk continuously for 5 minutes. Take off the heat, leave aside and get on with the next bit.

Use an electric mixer, to beat
-600ml double cream.
-4tbsp icing sugar,
-1tsp vanilla bean paste.
Beat until the cream just holds its shape, stir through,
-slightly cooled egg mixture.
Spoon into the prepared tin. Freeze for 4 hours.
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