Caesar Salad

Ingredients

1/3 cup olive or vegetable oil
3 Tbsp lemon juice
2 tsp anchovy paste
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp ground mustard
1 garlic clove, finely chopped
1 large bunch romaine, torn into bite-size pieces (10 cups)
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese
Freshly ground pepper

Method

1. Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
2. Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

Thai Fried Chicken & Som Tum

PREP TIME 25 minutes + marinating

COOK TIME 50 minutes
SERVES 4

Ingredients
4 boneless chicken thighs (preferably with the skin on)
2 cups plain flour or all-purpose flour
vegetable oil for deep frying
sea salt

Marinade:
4 garlic cloves
2 coriander roots, cleaned and roughly chopped
½ tsp black peppercorns
2 tbsp fish sauce

Som Tum Papaya Salad:
200g (7 oz) shredded green papaya*
2 garlic cloves, roughly chopped
2 birds’ eye chillies (use more or less to taste)
2 snake beans, cut into 3cm-long batons (alternatively use green beans)
¼ cup dried shrimp, soaked in water for 5 minutes to soften
2 tbsp roasted peanuts
2 tbsp (about 20g) shaved palm sugar
1½ tbsp fish sauce
6 cherry tomatoes, halved
2 tbsp lime juice
1 tbsp soy sauce

Steps

1. For the marinade, use a mortar and pestle to pound the garlic, coriander roots and peppercorns to form a rough paste. Mix through the fish sauce. Then add the chicken and toss until well combined. Transfer to a large bowl. Set aside to marinate for 10-20 minutes.
2. In a large som tum mortar, pound garlic and chillies until just smashed but still chunky. Drain the dried shrimp and add those. Pound lightly. Then add the green beans and peanuts and pound lightly. Add the palm sugar and pound to soften. Now add half the papaya and lightly bruise with the pestle, using a spoon to mix as you lightly pound. Add remaining papaya, fish sauce and tomatoes. Lightly pound with the pestle and mix with the spoon. Add the lime juice and mix until well combined. Taste and adjust with more fish sauce, sugar and/or lime juice to taste.
3. Alternatively, the salad can be made by placing ingredients in a large bowl or a ziplock bag and using a rolling pin to bruise the ingredients.
4. Coat the chicken pieces in the flour. To cook the chicken, fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is medium-hot (320°F or 160°C or when a wooden spoon dipped into the oil forms small little bubbles), add the chicken pieces and cook for about 10 minutes or until golden brown and cooked through. Turn the chicken pieces as they cook to ensure an even golden colour. Drain on kitchen paper and sprinkle with salt.
5. Serve sliced fried chicken with som tum papaya salad.

Recipe from Marion's Kitchen https://www.marionskitchen.com/thai-fried-chicken-and-som-tum/