TOP FOOD

Peter Gordon recipes

Spicy prawn noodle 'laksa'

Ingredients

• 5 large raw king prawns
• 1 bulb garlic, peeled and chopped
• 1 stick fresh lemongrass, chopped
• 55g/2oz fresh root ginger, chopped
• dash vegetable oil
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ¼ tsp garam masala
• ¼ tsp smoked paprika
• ¼ tsp ground turmeric
• pinch chilli flakes
• 1 star anise
• small handful fresh basil leaves, chopped, plus extra for garnish
• 300ml/½ pint hot water
• salt and freshly ground black pepper
• pinch caster sugar
• 55g/2oz spaghetti, broken into pieces
• 2 tsp sesame oil
• pinch garam masala
• ½ lemon, zest only

Preparation method

1. Remove the heads from the prawns and peel the shells, leaving the very tip of the tail intact. Place the prawn heads and shells into a small food processor. Remove the intestine that runs down the back of each prawn with a sharp knife and set the peeled prawns aside.
   
2. Add the garlic, lemongrass and ginger to the food processor and blend until you have a coarse mixture.
   
3. Add a dash of vegetable oil into a hot saucepan, add the blended mixture and add the ground coriander, cumin, garam masala, paprika, turmeric, chilli flakes, star anise and basil. Fry for 1-2 minutes over a low heat, stirring frequently.
   
4. Add the water to the saucepan and bring to the boil. Reduce the heat and simmer for ten minutes. Season with salt and freshly ground black pepper and add a pinch of sugar. Drain through a sieve into a clean saucepan. Add the broken spaghetti, bring to a gentle simmer and cook until the spaghetti is cooked through and al dente.
   
5. Heat the sesame oil in a frying pan, add the prepared prawns and another pinch of garam masala. Fry the prawns for 2-3 minutes or until they turn pink and are completely cooked through, then add to the broth.
   
6. To serve, pour the broth into a serving bowl and top with fresh basil leaves and lemon zest, to garnish.
   
   

   Phil Vickery recipes

   Orange and ginger mousse

   Ingredients

   • 150ml/5fl oz soy cream or double cream
   • 2 tbsp honey
   • ¼in/½cm piece fresh root ginger, grated
   • ½ orange, peeled and segmented
   • ½ tsp finely chopped fresh chilli

   Preparation method

   In a bowl, whisk together the cream, one tablespoon of the honey and the grated ginger until stiff peaks form when the whisk is removed from the bowl.