By Christie Matheson, Frank McClelland
One hundred thirty stylish seasonal recipes from acclaimed Boston eating place, L'Espalier.
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Additional resources for Wine Mondays: Simple Wine Pairings and Seasonal Menus
Place vegetables under a really hot grill for about 15 minutes on each side or until they are slightly charred in parts. • To serve, toss vegetables with black rice vinegar, salt and pepper. Note If you prefer to serve the salad as a meal, marinate some chicken pieces in the same sauce, then grill and serve together with the roasted vegetables. It makes for a salad that is robust enough for Asian tastes. Coconut Bread Pudding (For 10) Actually a comfort food from the West, this is something we’ve adopted wholeheartedly and why not, especially when it is made with coconut milk and palm sugar.
Simply refresh with fresh laska leaves and lemon grass. Soy milk is very rich in flavour. If preferred, you can thin it down with water. If it curdles, use a wire whisk to break up the lumps. Pumpkin Coconut Rice (For 6–8) This is my take on nasi lemak or coconut-flavoured rice. I add sambal and pumpkin to the rice and offer a grilled tamarind fish to cut through the sweetness. Add some cucumber, if you like, for some fresh crunch. Method Ingredients Butternut pumpkin Long-grain rice Cooking oil Onion Bottled Nyonya sambal chilli paste Screwpine (pandan) leaf Coconut milk Kafﬁr lime leaves (optional) Cucumber slices (optional) 1, about 1 kg (2 lb 3 oz) 3 cups 1 Tbsp 1, peeled and chopped 2 Tbsp (see Note) 1 250 ml (8 ﬂ oz / 1 cup) Fish Tamarind pulp Spanish mackerel (tenggiri batang) Salt Sugar 2 Tbsp 6 steaks 1 Tbsp 1 tsp • Rub tamarind paste into ﬁ sh steaks.
51 Easy Nasi Ulam (For 8) This is actually a Malay herb rice recipe which the Nyonyas adapted and called their own. I used to hanker for its clean green taste, imbued with the fragrance of fresh herbs. Now I can turn it out in a jiffy as I realised that the shredded herbs are like an Asian pesto that can be easily processed in a food chopper. Ingredients Method Toppings • Separately roast pounded dried prawns and grated coconut, mixed with a pinch of salt and 1 shredded lime leaf, in a slow 100°C (200°F) oven until browned.