LAf all the condiments in my fridge, fish sauce occupies a special place in my heart. Its brilliant ability to bump up the umami in a dish is remarkable, and what I love most is that a few drops go a long way. Esta semana, it forms the basis of a spicy marinade for chicken and the sauce for roast aubergine and corn.
Deberes 20 min
cocinero 55 min
2 medium Asian berenjenas, cut in half lengthwise
2 corn cobs, husks removed
60ml extra-virgin olive oil
Fine sea salt
1 tbsp sesame seeds
6 shallots, peeled and cut into thin rings
2 dientes de ajo, rallado
60ml black vinegar or rice vinegar
1 cucharada soy sauce
1 cucharada toasted sesame oil
2 cucharadita runny honey or maple syrup
1 cucharadita fish sauce
1 tsp ground black pepper
1 green or red Thai chilli, en rodajas finas, pith and seeds discarded if you prefer less heat
2 tbsp chopped coriander leaves and stems
Calentar el horno a 200C. (180Ventilador C)/390F / gas 6. Line a baking sheet or tray with foil. Score the cut sides of the aubergine in a criss-cross pattern. Brush the aubergines and corn all over with half the olive oil, season lightly with salt, and roast for 25-30 minutos, until the aubergine is golden brown, then transfer the aubergine halves to a plate.
Put the baking sheet with the corn back in the oven, this time on the top shelf, turn on the grill and cook, turning regularly, for five or six minutes, until the corn starts to char. Retirar y dejar enfriar.. Once the cobs are cool enough to handle, cut off the kernels and scatter over the aubergines.
In a medium saucepan, heat the remaining two tablespoons of extra-virgin olive oil, then add the sesame seeds and cook for just 30 a 45 segundos, until they start to brown and turn fragrant. Stir in the shallots, saute for six to eight minutes, until golden brown, then add the garlic and cook for 30-45 segundos, hasta fragante. Season with salt, then scatter the shallot mix over the top of the the aubergine and corn.
Mix the vinegar, soy, sesame oil, honey, fish sauce, black pepper and chilli in a small bowl, then season with salt to taste. Drizzle two or three tablespoons of the dressing over the roast vegetables and serve warm, sprinkled with the coriander and with the rest of the dressing on the side.
Deberes 20 min
Marinate 1 hr +
cocinero 45 min
2 cucharada grapeseed or neutral oil, más 2 tbsp extra for the marinade
4 chicken thighs (about 910g total weight ), bone-in and skin-on
2 shallots, pelado y en rodajas finas
227g green beans, trimmed and cut into 2½cm pieces
½tsp ground black pepper
2 tbsp chopped chives
For the marinade
60g sambal oelek
4 dientes de ajo, pelado y en rodajas finas
2 tbsp grated fresh ginger
2 cucharada runny honey
2 cucharada lime juice
2 cucharadita fish sauce
1 tsp red chilli flakes
Fine sea salt
In a large bowl or ziplock bag, mix all the marinade ingredients with two tablespoons of the oil and a teaspoon of salt.
Pat the chicken dry with kitchen towel. Cut three or four deep gashes into the skin side of the chicken, put in the marinade, lanzar para cubrir, then refrigerate for at least an hour and at most four hours.
When you’re ready to cook, put a tablespoon of the oil in a large saucepan over a medium-high heat. Once hot, add the chicken and its marinade, cover and leave to cook for 25 a 30 minutos, until the chicken is cooked through; if at any point the liquid in the pan starts to dry out, add a few tablespoons of water – the final consistency should be a thick sauce that coats the chicken.
Transfer the cooked chicken and sauce to a bowl, wipe out the saucepan and return to a medium-high heat. Heat the remaining tablespoon of oil, then saute the shallots for four to five minutes,until they start to brown. Add the green beans and saute for three or four minutes, until tender and bright green. Return the chicken and sauce to the pan, fold to combine, then season to taste. Quítate el calor, garnish with chives and serve warm.