A fresh Thai curry – sauce made with green Thai paste, kaffir lime leaves. Fresh basil, coriander and coconut milk.
Rhubarb and Ginger Compote
350 g rhubarb, trimmed and cut into 2cm lengths
75 g caster sugar
1 x 2cm piece of stem ginger, finely chopped
4 large egg yolks
60g caster sugar, plus extra for the top
500ml double cream
1 tsp vanilla bean paste
- To make compote, put rhubarb and sugar into a pan, stir over a medium heat for about 10 minutes until fruit is soft. Remove from heat, then stir through the ginger then divide the mixture between 6 x 175ml ramekin dishes. Leave to cool completely.
- For the brûlée beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and gently pour over the egg mixture, stirring all the time. Add the vanilla paste and mix well.
- Place the bowl over a pan half-full of simmering water; stir with a rubber spatula until the custard thickens. Sieve the custard into a jug then divide between the ramekins. Cover and chill in the fridge overnight.
- Sprinkle 1½ tsp of caster sugar evenly over each ramekin then using a blowtorch hold the flame just above the sugar and keep moving it round until caramelised.
If you do not have a blowtorch place the ramekins under a hot grill to caramelise.
A sweet wine goes well with a dessert like Crème Brûlée, because the cream is neutral factor in this match. A late harvest or Riesling Auslese with their juiciness and mineral notes would be great wines to pair with.
Gimmeldingen Mandelgarten Riesling Spätlese,
Mueller-Catoir, 2013, Pfalz (£22.50, available at The Wine Society)
Thai Green Chicken Curry with Sticky Rice
Rustic Berry Tarts with Mascarpone Cream
Mixed berries served in an open sweet shortcrust pastry pie, sprinkled with demerara sugar.
Quesadillas with Chicken
A crisp Mexican Quesadillas filled with chicken, red jalapeños and Monterey Jack cheese served with sour cream and fresh tomato salsa.
Pulled Pork Sliders with Pink Slaw
BBQ flavoured marinated Pulled pork served on a small brioche roll, topped with a pink slaw.
Fresh Gnocchi with Green pesto and Toasted Pine Nuts
Homemade gnocchi and green pesto with toasted pine nuts.
Goats’ Cheese, Fig and Parma Ham Pizza
A homemade pizza topped with roasted figs, goats cheese and Parma ham.