RECIPES. by Yannis Martineau BELMOND.COM

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1 RECIPES by Yannis Martineau

2 STARTER PRAWN AND GREEN MANGO SALAD WITH CHILLED TOMATO SOUP PREPERATION TIME Marinating time Overnight Preparation time 45 minutes Cooking time None INGREDIENTS - (SERVES 4) FOR THE GREEN MANGO SALAD 200g/7oz firm green mango (or papaya depending on the season) 1 chilli (chopped) 2 cloves garlic (chopped) 50g/1.8oz carrots 2 tomatoes 20g/¾oz toasted peanuts (chopped) 1 bunch fresh coriander 1 bunch fresh mint 20ml/3fl oz lime juice 10g/3oz palm sugar (or any brown sugar) 15ml/½fl oz fish sauce 12 king prawns (peeled and steamed see method below) FOR THE TOMATO SOUP 4 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped 1 cucumber, peeled, seeded and chopped 1 sweet red bell pepper, seeded and chopped 2 celery stalks, chopped 2 slices of toasted bread ¼ cantaloupe melon, peeled, seeded and chopped ¼ watermelon, peeled, seeded and chopped 10g/3oz finely julienned fresh mint 20g/¾oz olive oil (optional) 10g/3oz freshly squeezed lemon juice Salt and freshly ground pepper to taste 15g/½oz Worcestershire sauce 100g/ 3½oz tomato juice 4 cloves

3 PREPARATION METHOD FOR THE GREEN MANGO SALAD Using a medium to large grater (the kind you would use for cabbage salad), grate the mango flesh into a mixing bowl. Keep in mind there is a large, flat seed at the mango s centre. Peel and grate the carrots. De-seed and cut the tomatoes into strips. Blend together the chilli, garlic, lime juice, sugar and fish sauce. Combine with the rest of the ingredients. 6/ Add salt, pepper and chilli to taste. FOR THE PRAWNS Use your fingers to peel back the outer shell, starting from the head and working towards the tail. The tail can be removed or kept on for decoration. Cut down the centre of the prawn s back with a paring knife. Make a shallow cut that is just deep enough to reveal the vein. Dig the vein out with the tip of your knife. Boil a small amount of water in a saucepan. Fill a large saucepan with 1 to 2 inches (2.5 to 5cm) of water and heat on the stove over a high heat. Place a steamer rack inside the saucepan as the water comes to the boil. If desired, add lemon juice and salt to the water instead of to the prawns. This creates a more subtle flavour, allowing more of the prawn s natural taste to come through. Steam the prawns until they turn opaque. Standard-size king prawns will cook in about 3 minutes, covered, once steam starts building inside the pan.

4 PREPARATION METHOD FOR THE TOMATO SOUP Simply combine all the ingredients together, including the toast, in a blender. Blending for 2 minutes ensures a smooth consistency. NB: Gazpacho improves with age, so make the day before if possible and refrigerate overnight. The olive oil is optional but adds flavour and texture. Strain the soup to ensure it is as smooth as possible. To serve, pour 1 cup of gazpacho into a soup dish, arrange the mango salad in the centre and place 3 steamed prawns on top. Add some mint and coriander leaf as garnish and serve immediately.

5 MAIN COURSE BRAISED BEEF CHEEKS WITH BAK KUT TEH HERBS, SAUTEED APRICOT BAO MUSHRMS, LIGHT POTATO MOUSSELINE AND BOK CHOY PREPERATION TIME Preparation time 1.5 hours Cooking time 3.5 hours INGREDIENTS - (SERVES 4) BRAISED BEEF CHEEKS 2 beef cheeks (or beef brisket cut into pieces if cheeks not available) 1 pkt Bak Kut Teh herbs (available at all good Chinese supermarkets; you can use extra spices as below or dried ginseng and dried ginger if Bak Kut Teh is not available) 1 cinnamon stick 1 garlic head 2 star anises 10g/3oz Szechuan peppercorns 1 bay leaf 20g/¾oz light soy sauce 100g/3½oz dark soy sauce 200g/7oz oyster sauce 50g/1¾oz sugar 1L/35fl oz water 300g/10½fl oz veal stock (ready-made is fine; substitute with beef stock if veal not available) SAUTEED APRICOT BAO MUSHRMS 4 fresh apricot bao mushrooms 40g/1.4oz raisins ½ white onion (chopped) 1 head garlic (chopped) 50g/1¾oz sugar 30g/1oz balsamic vinegar 30g/1oz sherry vinegar Salt and pepper POTATO MOUSSELINE 300g/10½ oz potatoes 80g/2.8oz butter 50ml/1¾ oz cream 70ml/2.4fl oz milk Salt and pepper NB: Rice can be served instead of potato mousseline if preferred.

6 PREPARATION METHOD FOR THE BEEF CHEEKS Preheat the oven to 110ºC/225ºF/gas 4. Cut the majority of the fat off the beef cheeks. Marinade the beef cheeks with the two soy sauces, rock salt and pepper for at least 2 hours. In a large pan, brown off the chopped onion and garlic and then seal the beef on both sides. Add the stock, Bak Kut Teh herbs, cinnamon sticks, star anises, Szechuan peppercorns and bay leaf. 6/ Boil for approximately ½ hour then add seasoning. 7/ Cover the pan, reduce the heat and boil for another ½ hour. Set aside. 8/ Place the beef cheeks in a deep baking tray. 9/ Pour in the Bak Kut Teh stock through a strainer and over the beef cheeks, then cover with aluminium foil. 10/ Place in the oven and bake for 3-3½ hours until tender. 1 Drain the stock from the beef cheeks and save. 1 In a pan, season the stock to taste.

7 PREPARATION METHOD FOR THE MUSHRMS Sauté the garlic and white onion until brown. Add in the apricot bao mushrooms and sauté until the fragrance emerges. Add in the balsamic vinegar and sherry vinegar. Add in the raisins. Simmer until soft, then add sugar. 6/ Season with salt and pepper. FOR THE MOUSSELINE Put the potatoes in a saucepan and add ½ teaspoon salt and enough milk and water to cover the potatoes. Only use a dash (20ml/3fl oz) of milk, enough to turn the water milky so the potatoes stay white. Bring to the boil, reduce the heat and simmer, covered, for minutes or until cooked. Drain the potatoes. Pass the potatoes through a strainer to mash them. Set aside. In a pan, heat up the 50ml/1¾ oz of milk and cream (be careful not to boil). Add in the mashed potatoes and butter. Season with salt and pepper.

8 TO SERVE Blanch the bok choy in a pan of boiling water with salt and 10g/3oz oil. Cook and drain. Set aside. Place a tablespoon of potato mousseline on a plate. Arrange the beef cheeks with the apricot bao mushrooms on top. Serve the bok choy on the side. 6/ To finish, garnish with freshly chopped coriander and serve some chilli-garlic soy sauce in a separate dish.