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Chef’s seasonal Recipe


Hintlesham Hall’s head chef Alan Ford dishes up this months recipe of the month, fresh from the Carrier’s kitchen. This months recipe is a “Double baked Suffolk gold and spinach soufflé, wilted spinach, courgette and red onion salad”, a highly popular dish on our menu for guests and visitors enjoying a meal inside the Carrier’s restaurant.

Thai style green curry with pork and vegetables

Pork Thai Curry Pork Thai Curry 2

6 Portions

Ingredients

2 Pork fillets-trimmed and cut into 2”x ¼” x ¼”strips
2 Carrots-peeled and cut into fine strips
1 Leek-cut into fine strips
2 Courgettes-cut into ribbons using a vegetable peeler
4 Spring onions-finely sliced
4 Heads of bok choi-washed and leaves cut length ways into 2 or 3 depending on size
4 Lime leaves
2 Sticks of lemongrass, cut into ¼ ‘s
100g Sugar snap peas-blanched and refreshed
100g Tenderstem broccoli-blanched and refreshed
2 Small tins of coconut milk
¼ lt Chicken stock
½  Small bunch of fresh coriander-washed and roughly chopped
6 ptns Boiled rice with 2 tbsp of chopped coriander added once drained
Vegetable oil for cooking

Pickled red onions
2 Medium red onions-peeled and sliced (not too thinly)
1 dsp Caster sugar
White wine vinegar to cover

Place onions and sugar in a small saucepan, barely cover with vinegar, bring to boil, remove from heat and allow to cool before refrigerating

Green curry paste
2 Fresh green chillies
1 Small onion
1 tsp Ground coriander
1 lime, Juice and rind
1 Stick of lemon grass-roughly cut
1 Clove garlic
1 tsp Soy sauce
1 tsp Ground cumin
½ Bunch fresh coriander, stalks & leaves
½ Bunch fresh parsley-just leaves
1 tbsp   Grated fresh ginger
2 tbsp   Vegetable oil

Method

Place all of the ingredients for the green curry paste in a blender and mix until fairly smooth.
Pan fry the pork in a large pan/wok. Remove from pan and keep warm.
Add 3 tbsp of green curry paste to the pan, stir, add chicken stock and coconut milk.
Add the lime leaves and cut lemongrass, simmer for 5 minutes. Strain into clean saucepan.

Add the bok choi, carrots, leeks, courgettes, sugar snaps, tenderstem and chopped coriander, correct seasoning, cook until desired bite in vegetables, add the pork and any resting juices, check seasoning.

Spoon or mould the rice to one side of the serving bowl, place curry around it, top the rice with pickled red onions.