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Good Reading : March 2006
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16 goodreading ı MARCH 2006 Serves 4 Ilear nt this spectacular method of preparing meat and game with David Thompson at Darley Street Thai in Sydney. This dish is traditionally Thai and works with other Thai-style accom- paniments. Alter natively, mix with rocket, mustard and baby spinach leaves to make a flavour packed war m salad. According to London chef Tom Kime — who has worked alongside greats such as Jamie Oliver, Rick Stein and David Thompson — delicious food is simply a matter of choosing the right taste combinations. ‘When the four main tastes of hot, sour, salty and sweet are present and in balance in a dish or meal,’ he writes, ‘the end result is delicious because it satisfies all the tastebuds at once.’ His book exploring taste + flavour puts that theory into practice, presenting 150 recipes with fresh flavours and contrasting textures. TRIED Lacquered duck with cinnamon, star anise, orange zest and honey 4 duck breasts for the lacquer 1 tablespoon coriander seeds 1 tablespoon fennel seeds 100ml light soy sauce 3 tablespoons fish sauce juice and zest of 2 oranges 2 cinnamon sticks 4 star anise 4 bay leaves 2 tablespoons of honey 1 tablespoon of brown sugar red chilli (medium hot), deseeded &tasted
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