Pome­gran­ate mi­ang bites

Women's Fitness (UK) - - Nourish -

Mi­ang is one o� my �avourite dishes. It’s an ab­so­lute �lavour bomb – sweet, salty, sour and spicy, yet ��esh and light at the same time. I al­ways have a laugh with the bi�d’s eye chill­ies when �riends a�e a�ound, as it can be ext�emely ente�tain­ing to (ac­ci­dently) put a lit­tle ex­tra in their po�tion. My �riends at

Thai Smile mag­a­zine tell me that in Thai­land this dish is com­monly made with the help o� the kids at home as it is �un and in­ter­ac­tive. Tra­di­tion­ally, it uses pomelo and be­tel leaves, or a range o� sweet and sour ��uits, but I find it de­li­cious with pome­gran­ate. Serves 4 30g whole peanuts 50g des­ic­cated co­conut 200g palm su­gar (or soft light brown su­gar) 50ml fish sauce (soya sauce if veg­e­tar­ian) 50g tamarind paste 20g pome­gran­ate seeds

lime, diced with skin still on 2 red bird’s eye chill­ies, thinly sliced 20g gin­ger, peeled and diced 10g co­rian­der leaves, chopped 20g Thai shal­lots, peeled and sliced (or 1 banana shal­lot) 2 heads of baby gem let­tuce, sep­a­rated into leaves

1Pre­heat

the oven to 180°C/gas mark 4. Place the peanuts on a bak­ing tray on the top shelf of the oven and the co­conut on the bot­tom shelf and toast for about 15 min­utes, shak­ing the trays ev­ery 5 min­utes to en­sure that they toast evenly. They are ready when both are golden brown. 2Place

the palm su­gar and fish sauce (or soya sauce) in a medium non-stick saucepan and warm over a mod­er­ate heat, stir­ring reg­u­larly un­til the su­gar has melted and the mix­ture be­gins to bub­ble gen­tly. Re­move from the heat. 3In

a food pro­ces­sor, blitz the co­conut and peanuts to­gether, then add these to the palm su­gar and fish sauce mix­ture and re­turn to a low heat. Bring back to a gen­tle boil, then re­move from the heat, add the tamarind paste, stir and al­low to cool. The mix­ture should be rich and sticky, and as it cools it should thicken and the peanuts and co­conut should set­tle on the top. At this stage, the mi­ang sauce can be kept in the fridge for use later (if placed in a ster­ilised jar it will keep in­def­i­nitely). 4When

ready to serve, mix all the re­main­ing in­gre­di­ents to­gether in a large bowl. Give the mi­ang sauce a stir, then add it to the other in­gre­di­ents, us­ing a spoon to gen­tly mix it through the fresh in­gre­di­ents. 5Serve

the baby gem leaves piled up nicely on a plate, along­side the mi­ang mix­ture and al­low guests to get stuck in.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.