You'll care to share
A Valentine's Day delight from a young chef who knows the importance of keeping things simple, yet savoury
Celebrity chef Pichaya "Pam" Utharntharm is at the vanguard of a group of young culinary artists who have turned their backs on prepackaged food and see cooking as an art rather than a slog. Pam, a communication arts graduate, went on to complete a Cordon Bleu course and has never looked back. As the winner of the Youth Hope Escoffier Asia 2011 contest, for which she had to display her prowess in French cuisine, she is about to represent Asia at the Escoffier World Cup competition in France in March.
She recently conducted a demonstration at Pantry Magic, at the Ei8ht Thong Lor, to show off gourmet dishes that are deceptively simple. " [The dishes] are perfect for the lifestyle of younger people, particularly those who live in condominiums with limited cooking space and want to keep undesirable smells to a minimum."
Since Valentine's Day is coming up, this would make a great menu for a romantic tete-a-tete with your special someone. And for a romantic dessert, how about strawberries and rose sparkling wine _ the perfect match.
ROSEMARY AND MUSTARD CRUSTED RACK OF LAMB
INGREDIENTS
METHOD
1. Season lamb racks and sear with olive oil in a hot pan. Put in the oven at 200C until desirable doneness (about 20 minutes for medium rare). Then brush with mustard.
2. Blend garlic, rosemary, breadcrumbs and butter (or olive oil) together.
3. Spread mixed ingredients on the lamb and put back into the oven until the crust is golden brown (about five minutes). Serve hot with your favourite side dishes _ spinach, mashed potatoes, sauteed mixed vegetables _ and gravy.
SEXY STRAWBERRY AND SPARKLING ROSE WINE
INGREDIENTS
METHOD
1. Boil strawberries with rose sparkling wine and sugar until the strawberries are soft.
2. Whip the cream with sugar until it forms soft peaks.
3. Pour the chilled strawberries into martini glasses.
4. Top with whipped cream, then decorate with mint leaves. Serve.
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