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FOOD & ENTERTAINMENT


Recipe time!


Plaa kai dtun


Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks gluten-free Thai steamed egg mousse with prawn and haddock


SERVES 4


Ingredients: 1 tbsp Thai red curry paste 2 large free-range eggs, hen or duck


1 tsp fish sauce


3 spring onions washed, chopped finely


200g spinach, washed


Handful coriander leaves, picked Handful basil leaves, picked 2 tbsp cabbage washed, finely sliced 1 tbsp kaffir lime leaves, finely sliced


1 tin coconut milk


8oz haddock skinned, boned 200g prawns, uncooked/raw 2 red chillies, seeds removed finely sliced


Method:


Whisk the eggs in a large bowl then add the curry paste and stir until loose.


Add the fish sauce, spring onion, spinach, herbs, cabbage and kaffir lime leaves.


Stir the coconut milk in the tin until thick then add half to the egg mixture and stir through. Cut the haddock into small pieces and keep for later. Pour the mousse into four moulds or ramekins, add equal amounts of fish and prawn into each ramekin.


Gently steam until cooked, about 25 minutes, then remove from the steamer and add a little coconut milk to each ramekin with the sliced chillies on top. Continue to steam for a further five minutes or until cooked.


Red velvet macarons


Dainty macarons make the perfect edible gift or fancy Christmas dessert, but making them doesn’t need to be stressful. This easy, fool-proof recipe is not for the French Macaron purists out there, but it does the trick without the hassle.


MAKES APPROX. 24


Ingredients: 120g ground almonds 100g icing sugar 1 tbsp cocoa powder 2 large egg whites 1/4 tsp cream of tartar 50g granulated sugar 1 tbsp red food colouring White writing icing or royal icing to decorate (optional) Filling ideas: chocolate ganache, cream cheese frosting, buttercream or chocolate spread etc.


Method:


Sift together the almonds, icing sugar and cocoa powder in a mixing bowl, breaking down any lumps as best as you can. In a separate bowl, use an electric hand mixer on medium speed to beat the egg whites and cream of tartar together until white and foamy.


Increase speed to high and continue to beat the egg whites while gradually adding the granulated sugar one tablespoon


88 aroundtownmagazine.co.uk


at a time until thick, shiny, and soft peaks form.


Mix in the red food colouring at high speed. Fold half the dry ingredients into the egg whites until batter forms, adding the second half until fully combined.


Gently scoop out a tablespoon at a time onto a baking sheet lined with a silicone matt. You could pipe small circles if preferred. Tap the baking sheet on the counter gently to release any air bubbles. Allow to rest for 15-20 minutes until a film has formed over the batter (you should be able to gently touch them without batter coming off on your finger). Meanwhile preheat the oven to 150 degree Celsius.


Bake macarons for 18-20 minutes (they should not look wet on top). Leave to cool completely before using a spatula to transfer them to a wire rack.


Spread your favourite filling in between two of the cookies and sandwich together. Decorate with white icing snowflakes for an extra special finishing touch.


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