Norwich Outpost Gallery Recipes

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This page presents the recipes derived from the encounters at the Market of Ideas. These were designed to be very simple to achieve with leftovers, and to involve amongst other ingredients: pasta, bread, salad, fruit, rice, vegetables, eggs, chicken, milk. The recipes were developed with Josh Pollen at the Outpost Gallery, Norwich on 14th May 2008.

1. Thai Red Vegetable Curry

Ingredients: 2 medium onions, one tin coconut milk, 200ml water, chilli, red curry paste, one tbsp finely chopped ginger, fish sauce [Nam Pla], one chopped aubergine, a large handful peas, 500g diced potatoes, a large handful of basil. All of these quantities are subject both to taste and availability - use up what you have and of course substitute these vegetables for those you have. This would serve 2-3 people.

Method In a hot wok or frying pan fry the onions until soft. Add a splash of fish sauce, a dessert spoon of curry paste, the coconut milk, ginger, garlic, and chilli. Allow this mix to come to the boil. Add the potatoes, after ten minutes add the aubergines, after another fifteen minutes add the peas and after five more minutes add the basil. Reduce on a low simmer for another ten minutes, until somewhat thicker. Served with boiled rice.

2. Simple Flavoured Rice and Stir-fry

Ingredients: Rice: Lemon peel, star anise, black sesame seeds. Stir-fry: Cinammon, white onion, green peppers, cashews, raisins.

Method To make the flavoured rice either stir the following into freshly cooked or leftover rice: very thinly sliced strips of lemon peel, a few whole star anise pods (you are unlikely to need very many, certainly no more than one per portion of rice), black sesame seeds. This mixture gives a good depth of flavour whilst being fresh and aromatic. As a snack this makes tasty rice on its own, but can be used as a base for other dishes.

The stir-fry we made here was incredibly simple, but you could add any leftover vegetables. First fry some chopped onion in a little oil. When it has softened, add strips of green pepper and allow these to cook for a few minutes. Add the cashews, raisins and a teaspoon of ground cinnamon. Cook for another minute on a lower heat so that the cinnamon does not burn and serve with the rice.

3. Pasta Sauce

Ingredients: Garlic, crushed chillis, 3 cans of plum tomatoes, ground black pepper, olive oil, basil. Serves 4.

Method Sauce - Fry the garlic on a gentle heat until it is just beginning to brown. Add a little crushed chilli (half a teaspoon for a subtle kick), and the plum tomatoes. The better quality your tomatoes, the better the sacue will be. Season at this point to allow the pepper to cook into the sauce. Bring to the boil and then reduce to a low simmer, stirring occasionally to keep the sauce from catching on the bottom of the pan. Try to keep the plum tomatoes whole as releasing the seeds into the sauce too early can cause it to become bitter. After 45 minutes to an hour turn off the heat, break up the tomatoes and stir in 3 tablespoons of extra virgin olive oil. Stir in a couple of handfuls of chopped basil.

To reinvigorate cooked pasta simply add to the hot sauce and heat gently until the pasta is hot again.

4. Green Pasta Salad

Ingredients: Cooked pasta, broccoli, courgettes, coriander, salt and pepper, olive oil.

Method Cut the broccoli into small florets and boil in well salted water for four minutes, adding thin rounds of courgettes after two mintues, for the remaining two minutes of the broccoli cooking time. This should leave the vegetables al dente. If you want the whole dish to be cold, shock the vegetables in ice water immediately after cooking. Stir through the cold pasta with lots of chopped coriander, a little olive oil and salt and pepper.

5. Red Pasta Salad

Ingredients: Cooked pasta, red peppers, peas, basil, salt and pepper, olive oil.

Method Fry the red peppers gently in oil until softened. Stir through the pasta. Stir in either raw peas or cook in well salted water on a strong boil for two minutes and then add to the pasta. Stir in lots of chopped basil, a little olive oil and salt and pepper.


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