Culinary Trends |


The Menu Fa


Favorite Re 3/4 cup garlic mayonnaise


METHOD Trim excess fat off chicken thighs and marinate in five spice marinade overnight. Grill the chicken and slice into thick slices. Slice and grill the French rolls. Make the sandwiches by brushing bread with mayonnaise and then stuffing with the


e Recipees s


VIETNAMESE-STYLE CHICKEN SANDWICH WITH TURMERIC PICKLED PEPPERS


INGREDIENTS 6 rustic French sandwich rolls 1 1/2 lb boneless chicken thighs, skin on Five spice marinade (recipe follows) 1 bunch cilantro, washed and picked into sprigs 1 small jalapeno, sliced thinly


1 cup turmeric pickled peppers, sliced into 1/4” rings


grilled chicken, cilantro, sliced jalapenos, and pickled peppers.


[5-spice marinade] 1/4 cup soy sauce 1/4 cup sugar 1/4 cup water 1/4 cup fish sauce 2 Tbsp Shao Hsing wine 1 Tbsp rice wine vinegar 1 Tbsp garlic, minced 1 Tbsp shallot, minced


1 tsp 5 spice powder (toasted and grinding to order is best…cinnamon, star anise, Szechwan peppercorn, clove, fennel seed)


PHOTO BY JUDY PARKER METHOD Combine all ingredients in a bowl.


Chef Douglas Monsalud Kitchenette


San Francisco, CA


VEGETABLE TAGINE WITH CHERMOULA & COUSCOUS [Serves 6]


A rich and tasty tagine is perfect for vegetarians or as a side dish to serve with roast lamb. Dried lima beans are worth the effort of pre- soaking, but you can use three large cans of lima beans, drained, instead, or defrosted frozen ones.


INGREDIENTS


2 cups dried lima beans 2 onions 4 large cloves garlic 1/2 cup olive oil 5 tsp ras el hanout spice mix 14 1/2 oz can chopped tomatoes


2 Tbsp tomato paste Generous


2 cups vegetable or chicken broth, plus 1 1/4 cups 1 lb 2 oz squash, such as butternut 3 zucchini


3/4 cup dried prunes or apricots


2 tsp honey 1 large bunch fresh cilantro 1 large red chile 1 Tbsp toasted sesame seeds


1 organic lemon 2 1/3 cups couscous 1 Tbsp butter Salt and pepper


METHOD Put the lima beans into a


large bowl of water and leave them to soak overnight. The beans will swell to about twice their original size. Drain the soaked beans, put them in a large pan, cover with clean water and bring to a boil. Cook for 40- 50 minutes, or until tender but not soft, occasionally re- moving any froth from the surface of the water if neces- sary. Drain well. Meanwhile, roughly chop the onions and 3 1/2 garlic cloves. Heat 3 tablespoons of oil in a large pan, then add the onions and garlic and fry over a gentle heat for 10 minutes, until soft.


Stir the ras el hanout into the pan, then cook for 2 min- utes until the spices smell fragrant. Add the tomatoes, then


add the tomato paste, 2 cups of the broth and the drained beans. Cover, bring to a boil, then simmer for 30 minutes. The beans will be very nearly cooked by now. Meanwhile, peel and seed the squash and chop into large chunks. Peel some of the skin from the zucchini to make stripes, if


you like, then thickly slice them. It’s not essential to peel zucchini – the stripes are just for decoration. Add the zucchini, squash, and dried fruit to the pan, then simmer again for 20 minutes, or until the vegeta- bles are tender and the tagine is thick and saucy. Stir in the honey.


While you wait, make the chermoula* dressing and prepare the couscous. Roughly chop the cilantro leaves and put them into a bowl. Finely chop the chile and crush the remaining gar- lic, then add to the bowl with the rest of the olive oil, and most of the sesame seeds. Grate in the lemon zest and squeeze in half of the juice. Season with salt and pepper. For the couscous, mix the couscous and the rest of the lemon juice in a large bowl. Dot the butter over the top in small pieces. Bring the re- maining broth to a boil, then pour it over the couscous. Cover tightly with plastic wrap, then set aside for 10 minutes.


When the 10 minutes is


over, remove the plastic wrap and fluff up the couscous with a fork. Season gener-


PHOTO BY ANGELA MOORE


ously with salt and pepper and serve with the tagine, with spoonfuls of the cher-


moula swirled on top. Sprin- kle with the remaining sesame seeds.


*Classically used as a marinade, chermoula consists of chopped fresh herbs, chile, garlic, oil, and lemon. Here these flavors are used in a chermoula- inspired dressing to finish the dish.


Recipe from Jane Hornby’s What to Cook and How to Cook it from Phaidon Press Reprinted with permission


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