CRISPY BASIL SALAD WITH PORK & PICK­LED CAR­ROTS

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

500ml (18fl oz) ground­nut oil

300g (10½oz) minced qual­ity pork

A pinch of ground white pep­per

3 spring onions, finely sliced, re­serv­ing one to serve

1tbsp red Thai curry paste

300ml (10fl oz) or­ganic chicken stock

Small cube of bread, to test the oil

1 bunch fresh Thai basil, leaves picked

1 head gem or cos let­tuce

For the pick­led car­rots

200ml (7fl oz) rice vine­gar

100g (3½oz) sugar

1tsp fen­nel seeds

1 star anise

2 medium car­rots, finely sliced with a man­dolin To make the pick­led car­rots, add the rice vine­gar to a saucepan over a medium heat with the sugar, fen­nel seeds, star anise, and 1tsp of sea salt. Bring to a sim­mer and stir till the sugar is dis­solved.

Re­move from the heat, tip in the car­rots and stir to coat. Leave to cool, then let pickle for at least 30 min­utes. Heat 1tbsp of the ground­nut oil in a wok

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