Chiang Mai Curried Noodles and Chicken (Khao Soi Gai) traveled to Northern Thailand from South China via Muslim traders. Chicken and noodle soup is a comfort food throughout the world in many forms. Layered with textures, this one is sweet, salty, and spicy. The spices keep it lively, contrasting with the creamy coconut milk.
I’ve had to make a few changes to work with available ingredients. I substituted star anise for the black or brown cardamon, and a bay leaf for the pandanus leaves. Fresh egg noodles are preferable, but I made do with dried. Whichever you use, be sure to fry some for your topping.
Serve with thinly sliced shallots, limes, pickled greens, and chilies in oil.
We have a video of this recipe on our YouTube channel.
Adapted from Thai Street Food by David Thompson
Makes 4 servings
For the paste:
5 bamboo skewers
1 ½ teaspoon coriander seeds
4 red chilies
4 red shallots, unpeeled
4 garlic cloves, unpeeled
2 tablespoons peeled ginger
1 tablespoon peeled fresh turmeric
For the chicken:
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A mixture of greens and a riot of herbs make this a tasty vegetarian option. This pie is labor intensive, but worth the effort. It is delicious and attractive. Most of your time will be frying the potatoes for the crust. If you want to avoid this, you could do the same filling in a filo pastry. You can substitute a combination of white onions and scallions for the spring onions.
Our video walks you through this recipe (including how to make the crust).
3 large spring onions, whites and greens separated and finely sliced
1 bunch chard, stems and greens separated and finely chopped
1 bunch spinach, leaves only
2 cups of assorted fresh herbs, finely chopped (cilantro, parsley, dill, and mint are a good mix)
3 large potatoes, peeled and sliced ⅛” thick
1 cup ricotta cheese
½ cup feta cheese
2 eggs, beaten
zest of one small lemon
salt and pepper
Continue reading “Greens and Herb Pie in a Potato Crust”
This Potato and Chorizo Frittata is a combination of Italian techniques with Spanish ingredients. Potatoes and chorizo are always a winning combination. The topping of quick pickled shallots and parsley add a fresh finish. This is good for a lazy weekend breakfast or a light meal with a bit of salad.
The rice vinegar is optional, but it prevents the potatoes from overcooking. You want about one tablespoon of vinegar per quart of water.
Here is the video for this recipe.
1 large shallot, thinly sliced
1/2 cup red wine vinegar
sprig of thyme
1/2 Tbsp whole black peppercorns
4 small potatoes, peeled and cubed
splash of rice or white vinegar
250 g/ 8 oz chorizo, sliced
6 large eggs, beaten
freshly ground black pepper
2-3 Tbsp parsley, chopped
To quick pickle the shallots, combine shallot with red wine vinegar, thyme, black peppercorns, a couple of pinches of salt, and 1/2 cup boiling hot water. Set aside to cool. Drain after 20-30 minutes.
In the meantime, put potatoes in salted boiling water with a splash of rice vinegar. Boil until just cooked.
Over high heat add a generous splash of olive oil to a large ovenproof frying pan. Add potatoes and chorizo. Cook, stirring often, until chorizo has released its juices and potatoes are golden. Remove from pan, leaving oil.
Beat eggs with a pinch of salt and grind of black pepper. Add to pan. Then return potatoes and chorizo to pan, spreading out evenly. Cook without stirring until bottom is just turning golden brown, about 1-2 minutes.
Place pan under broiler until golden on tops of potatoes and at edges. Keep an eye on it as this will happen quickly.
Remove from pan. Top with parsley and shallot.
Wild mushrooms are a delicious vegetarian substitution for the typical beef stroganoff. This recipe is based on the Brazilian version of stroganoff with the addition of ketchup and Worcestershire sauce. There is vegan Worcestershire sauce if you want to avoid the anchovies. This can be made with dried noodles too; just parboil the noodles until they are a couple of minutes from being done before adding them to finish in the sauce. If you want to serve this with rice instead, boil down the sauce a few minutes to thicken it. I used white wine because it was handy, but if you prefer you can use the more traditional brandy. Making a slurry with the stock and flour keeps it from lumping.
4 Tbsp butter
½ onion, chopped
454 g/ 1 lb assorted mushrooms
5 Tbsp white wine
1 cup beef stock or vegetable stock
2 Tbsp flour
½ cup crushed tomatoes
2 Tbsp ketchup
1 Tbsp paprika
½ Tbsp dijon mustard
½ Tbsp Worcestershire sauce
sprinkle of cayenne (optional)
½ cup creme fraiche
250 g/ 8 oz fresh egg noodles
1 Tbsp chopped fresh parsley
salt and freshly ground pepper
Melt butter in skillet over medium high heat. Add onions. Cook until softened. Add mushrooms. Cook until just softened. Push mushrooms to side and add white wine. Boil until syrupy. Mix stock and flour and add slurry to pan. Add crushed tomatoes, ketchup, paprika, mustard, Worcestershire,and cayenne. Salt and pepper to taste. Cook until thickened. Add creme fraiche and stir. Add noodles and stir. Add more liquid if necessary. Reduce to a simmer, cover, and cook 3 minutes. Serve with fresh parsley sprinkled on top.
There’s also a video of this recipe.
Zucchini, rice, and a mixture of herbs encased in filo pastry makes a light summer pie. This recipe is inspired by Nigel Slater’s River Cottage Veg. It is a great book of vegetable dishes that you really should have. Add a salad for a great summer meal.
1 lb/ 500 g zucchini, grated
⅓ cup/ 75 g long grain rice
½ red onion, chopped
2 ½ oz/ 75 g hard cheese
2 large eggs, beaten
2 Tbsp olive oil
6 Tbsp finely chopped mixed herbs (thyme, parsley, dill, basil)
Salt and freshly ground pepper
8 oz/ 250 g filo pastry
6 Tbsp/ 100 g butter, melted
Preheat oven to 375F/ 190C.
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