What’s cooking with Mrs Balbir?
What’s cooking with Mrs Balbir? Join our Celebrity Chef Mrs Balbir as she tries two of Marshall Orton’s own fabulous recipe’s.
“What’s cooking with Mrs Balbir” is sponsored by Patak’s.
In Thailand, Patak’s is available in Tesco Supercenter, Central Food Halls, Tops Market, Gourmet Market at Paragon and Emporium, HomeFreshmart The Mall, Foodland and Villa Market. “Britian’s favorite curry brand comes to Thailand” * *Data from Nielsen Great Britain MAT value sales level.
Salmon carpaccio dressed with tandoori sour cream, salmon caviar and pickled cucumber salad
Ingredients: 300gm Salmon fillet cut into thin slices 30 gm Tandoori paste 30 ml Sour cream 5 gm Blank fish eggs 10 gm Salmon caviar 20 gm Assorted micro herbs 1 cucumber – peeled and thinly sliced 1 cup yoghurt 1 tablespoons lemon juice 1 tablespoon chopped fresh mint ½ teaspoon white sugar ¼ teaspoon kosher salt 1 ts fleur de sel
Preparation: Stir together the cucumber, yoghurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight. Arrange the salmon slices in one layer on a large serving plate. Sprinkle the salmon with the fleur de sel, micro herbs, salmon caviar, spoons of cucumber salad and dots tandoori cream and serve.
By Marshall Orton
Mini poppadom mille-feuille with french foie gras Scented by mango chutney
Ingredients: 1 Jar of Mango chutney (sweet or spicy) 24 mini Poppadoms 50 ml Oli 300 gm Foie gras 30 ml Cognac 30 ml Sauternes 3 gm Salt & Pepper 5 Coffee beans
Preparation: Cook Poppadoms between a hot pan and a heave pot to keep them thin and straight. Place on paper to drain oil off them.
For the terrine: Separate the Foie gras lobes. Remove any of the larger veins from the big lobe of foie gras, Sprinkle generously with sea salt and white pepper. And add a splash of Cognac & Sauternes Place the foie gras into jars, make the fit as tight as possible. Marinate in the refrigerator overnight. The next day, take the terrine out of refrigerator for 1 hour before cooking, and preheat the oven to 200ºF. Cook the foie gras in the oven in a bain marie for about 45 minutes Cooking is complete when you see a thin layer of melted yellow foie gras butter on the surface. Cover tightly and place in refrigerator for 2 to 3 days to allow the flavors to fully develop.
For plates Lay out the crisp Poppadoms and spoon on some terrine then some mango chutney and top with one more Poppadom / repeat this sequence and then great some fresh coffee over them and service.
By Marshall Orton