Julian's Yorkshire puddings

The best Yorkshire puddings I've ever tasted.

Best consumed with roast chicken and gravy sitting under the apple tree in Juj and Kit's back garden on a beautiful sunny London summer evening.
Yum.

Yorkshire Puddings

Heavy deep muffin tin
4 big eggs
340ml milk
250g flour

Beat eggs and milk and a pinch of salt until frothy.
Leave for 10 mins until not frothy.
Add flour and beat really really well.
Put in jug in fridge while meat cooks.
Fill muffin tray with half cm sunflower oil
Get tray smoking hot in max oven
Pour cold batter in hot oil and bake for 20-30 mins.

My theory (the theory which is mine) is that the big temperature
difference between the batter and the oil makes them doughy in the
middle and crispy on the outside.

Graham's Tom Ka Kai recipe (Thai Coconut Chicken Soup)

This recipe has lots of ingredients but is very quick and easy to make - just a little chopping required.  It's really important to get the balance of sweet, salty, hot and sour right - so make sure you test it before you serve it up.

Graham's Tom Kai Kai

Prep Time: 8 minutes      Cook Time: 10 minutes                  Serves : 2 as a main, 4 as a starter

Ingredients:

6 cups good-quality chicken stock

1-2 chicken breasts, sliced

1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass

4 thai lime leaves (optional)

1 cup mushrooms, sliced

1 thumb-size piece ginger, grated (or pickled ginger)

a few small pieces of sweet ginger (optional)

3-4 cloves garlic

1-3 fresh red chilies, chopped (to taste), OR substitute 1/2 to 3/4 tsp. dried chilli

1/2 to 1 can coconut milk

2 Tbsp. lime juice

2+ Tbsp. fish sauce

1 Tbsp soy sauce

1 tsp. palm sugar (or brown sugar)

handful fresh coriander leaves

handful fresh basil leaves

3 spring (green) onions, sliced

other vegetables, like sliced red/yellow peppers, zucchini etc

1 cup cooked rice

Preparation:

Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

Place chicken stock in a large soup pot over medium-high heat. Bring to a boil.

Add chicken and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chilli. Boil 5-8 minutes, or until chicken is cooked.

Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

Turn heat down to minimum. Add lime juice and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavours. Start with salty, adding more fish sauce if not salty or flavourful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chilli.

Stir in the cooked rice.

Ladle soup into serving bowls. Sprinkle with a little fresh coriander, basil, and spring onion.