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Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.

INGREDIENT: Spanish

INGREDIENT: Spanish Persimon Colour Crunch Flavour This delicious fruit is grown in the Ribera del Xúquer Valley (Xúquer river valley) near Valencia in Spain. They have a sweet, delicate flavour similar to a peach or a mango and are only available for a short period of time; from mid-October until JJanuary. The variety currently grown in the area is called Rojo Brillante (Bright Red). This does not reflect the colour of the flesh, which is actually bright orange and can sometimes be speckled with natural sugar freckles. These appear as the fruit ripens and indicate extra sweetness, just like a banana. “Rojo Brillante” grown in the Ribera del Xúquer is larger and longer than other varieties such as the small, squat Sharon fruit. The fruit, which is an indigenous variety to the region, was first discovered growing in Valencia more than 50 years ago and is thought to have developed naturally from the conventional persimmon varieties that were introduced into eastern Spain. Persimon® is the registered trademark used to identify the Rojo Brillante variety of persimmon, grown in the Ribera del Xúquer region and characterised for its firm flesh and lack of astringency (the sharp taste of unripe fruit). Only persimmon bearing this Persimon® trademark is certified and protected by the Denomination of Origin Ribera de Xúquer. This quality seal is the only one existing in the world for a persimmon fruit variety and is recognised by the EU. A Regulatory Council was set-up in 1998 to oversee the production, quality, flavour, appearance and packaging of the persimmon grown and certified in the Ribera del Xúquer area. standards, and that all its grower members comply with international regulations. The rigorous checks to gain the P.D.O. status ensure that each fruit available with this Persimon® registered trademark is guaranteed to be nothing but the very best. 60

Spanish Persimon®, Beetroot and Toasted Chickpea Salad Colour, crunch and flavour means that this vibrant vitamin-packed salad is SO good to eat! Preparation: 15 minutes Preparation: 20 minutes Cooking: 30 minutes Serves: 6 RECIPE Ingredients • 100g butter, plus 1tsp for greasing • 100g light muscovado sugar • 2 large eggs, beaten • 1tbsp milk • 100g self-raising flour • Pinch of salt • 1/2tsp ground ginger • 2tbsp chopped stem ginger in syrup • 2 Spanish persimon®, halved and leafy top removed • Squeeze of lemon juice • 1tbsp demerara sugar • 20g pecans, chopped • 2tbsp golden syrup Method 1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter. 2 Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger. 3 Transfer to the baking dish and spread out evenly. Cut the persimon® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them. 4 Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup. Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes. 61