Tā Tā Eatery’s con­gee

The Observer Food Monthly - - 20 BEST BRUNCH RECIPES - Zi­jun Meng and Ana Gonçalves

Con­gee is a dish that Ana and I eat for brunch so much it has made it onto our weekend menu. Our con­gee in­cor­po­rates our own Asian-style herb sauce – in­spired by a green sauce we once tried at St John – but, par­tic­u­larly at brunch, we of­ten ex­per­i­ment with dif­fer­ent flavours.

SERVES 2 For the con­gee short grain rice 100g light chicken stock 1.5 litres white pep­per 1 tsp salt to taste

For the green sauce fresh gin­ger 50g oil 150g co­rian­der ¼ bunch pars­ley ¼ bunch gar­lic 2 large cloves, peeled black vine­gar 10g fish sauce 20g wasabi 10g

To serve dough stick sliced – you can find these in most Chi­na­town bak­eries, or you can re­place it with crou­tons


For the con­gee, place the rice and chicken stock to­gether in a pot and sim­mer on a low heat un­til the rice breaks down. It shouldn’t take more than an hour. Make sure you stir ev­ery 10 min­utes or so, so it doesn’t stick to the bot­tom of the pan. If the con­gee be­comes too thick add more wa­ter. Fin­ish with white pep­per and salt.

For the green sauce, peel the gin­ger and mince in the food pro­ces­sor. In a pot place all the oil and bring it al­most to boil­ing point (200C). Drop in the minced gin­ger and fry un­til golden, stir­ring al­ways so as not to catch.

Re­move the pot from the heat and leave the oil to cool down; strain and dis­card gin­ger, but keep the oil.

Rinse the herbs. In a food pro­ces­sor, blitz to­gether the cold gin­ger oil, co­rian­der, pars­ley and gar­lic. Sea­son with black vine­gar, fish sauce and wasabi.

To serve, we rec­om­mend a small bowl of con­gee per per­son fin­ished with a ta­ble­spoon of green sauce and a cou­ple of slices of dough stick.

Left­over sauce can be use as a dip­ping sauce for grilled meat and fish, or served with pota­toes and steamed veg­eta­bles. Ana Gonçalves and Zi­jun Meng are chefs and co-founders of Tā Tā Eatery, Lon­don E8; tataeatery.co.uk


10 CLAS­SIC PAN­CAKES The im­por­tant thing to re­mem­ber when mak­ing pan­cakes is never to over­mix the bat­ter

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