Recipes by Prblication

Tom's Kitchen

CARAMELISED SCALLOPS WITH GREEN CASHEW NUT CHUTNEY

CARAMELISED SCALLOPS WITH GREEN CASHEW NUT CHUTNEY

Recipe by: Tom Kime | Publication: Tom's Kitchen

The bright green of the sauce is very vivid and there is a great combination of different flavours and textures.  There are many variations across the Indian sub continent.  The chutney has a balance of hot, sweet salty and sour elements and when combined with the sweet seared scallops and the additional textures of the roasted nuts the three-dimensional image of this simple dish is completed. You could alternatively use peanuts, or coconut or a combination of a number of nuts.  Different herbs can also be used, and the sourness could come from limejuice, lemon or...

 
FRIED AUBERGINES WITH GARLIC, CHILLI AND MINT

FRIED AUBERGINES WITH GARLIC, CHILLI AND MINT

Recipe by: Tom Kime | Publication: Tom's Kitchen

Slices of Zucchini could be used as opposed to the aubergine.  Both are delicious.

The aubergines are hot, sweet, salty and sour, and are light and refreshing.

 
GALLETTE OF SPICE ROASTED PEARS

GALLETTE OF SPICE ROASTED PEARS

Recipe by: Tom Kime | Publication: Tom's Kitchen

These little tarts make a beautifully elegant dessert, made from a thin disk of crisp pastry with glazed, caramelised fruits.  They look sophisticated and hard to make, but are pretty easy and your guests will be very impressed.

 
GRILLED AND ROASTED VENISON WITH GARLIC, BEETROOT AND WARM BACON VINAIGRETTE

GRILLED AND ROASTED VENISON WITH GARLIC, BEETROOT AND WARM BACON VINAIGRETTE

Recipe by: Tom Kime | Publication: Tom's Kitchen

This looks spectacular on a large platter on the centre of the table for your guests to help themselves to.

This dish takes an hour from start to finish, The beetroots take about an hour, or until they are soft to the point of a knife.  The meat takes about 20 minutes to cook.  By cooking the meat as one piece it is really easy to cook and then slice.  90 % of the meat should be medium rare.

 

 
GRILLED MARINATED PENANG FISH WITH CHILLI, GARLIC AND GINGER.   SERVED WITH LEMONGRASS AND BLACK PEPPER DRESSING

GRILLED MARINATED PENANG FISH WITH CHILLI, GARLIC AND GINGER. SERVED WITH LEMONGRASS AND BLACK PEPPER DRESSING

Recipe by: Tom Kime | Publication: Tom's Kitchen

The spicy food from the island of Penang is famous for its great seafood dishes.  Bordering Malaysia and Thailand the cuisine has been very influential on the larger region as a whole. We tried a bounty of different dishes and local seafood specialities, but this fish was definitely the favourite in the Penang night market.  You can tone down the chillies in this dish to suit your taste.

 
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