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!

Sunday 10 July 2016

Gooseberry Meringue Pie.


Gooseberry Meringue Pie.

A take on the classic lemon meringue pie. The fruit used has changed but the pillowy soft meringue, covering the sharp and sweet filling, remains.

Equipment:
25cm loose bottomed tart tin.

   The pastry.
In a food processor, put in,
-250g plain flour,
-125g chilled butter,
-2tbsp icing sugar,
-1 egg yolk.
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 20 minutes (there's no need to blind bake)
Brush with the reserved egg white.
Bake for 5 minutes.

   The gooseberry curd.

In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.

In a heatproof bowl, put in,
-6 egg yolks, whisk well.

In a large saucepan, put in,
-500g topped and tailed gooseberries,
-180g caster sugar,
-pinch of salt.
Cook, stirring occasionally on low heat, until the fruits have broken down, add
-100g chopped butter.
Cook, stirring until the butter has melted.
Spoon 1/2 cup of hot mixture on the egg yolks.
You need to be whisking all the time. Continue to add hot syrup this way until at least 2 cups have been used. This is to stop the egg mixture curdling. Then add all the liquid.
Pour the mixture back into the saucepan, cook, stirring, until the sauce has thickened, around 10 minutes, add
-gelatine.
Stir well to combine.
Leave to cool for around 30 minutes.

   The Meringue.
Use an electric mixer, beat,
-6 egg whites, until soft peaks form, add
-a tablespoon of sugar at a time, leaving the beaters running (you'll need 250g)
You should be able to turn the bowl upside down when the egg white mixture is ready.

Pour the gooseberry curd into the tart case.
Spoon on meringue.
Bake in 150c fan forced for 30 minutes.
Leave to cool completely.
Refrigerate for a couple of hours before serving.
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