Chicken and lobster yellow curry by Adam Handling
Chef Adam Handling’s culinary journey started at Gleneagles as the first ever trainee chef, before becoming Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011.
Following his appearance on MasterChef: The Professionals, Adam has won multiple awards including Scottish Chef of the Year 2015, the British Culinary Federation’s Chef of the Year 2014 and one of the ’30 under 30 to watch’ in the 2013 Acorn Awards.
Adam opened his first independent restaurant, The Frog E1, in London last year to critical acclaim and will be opening the second The Frog in London this summer.
Adam Handling will be one of the top chefs on ScotHot’s brand new Staff Canteen Live stage at the SECC in March (15th and 16th). ScotHot is Scotland’s leading food, drink, hospitality and tourism trade show. For more information visit www.scothot.co.uk
For The Lobster: Serves 6
2 freshly cooked, prepared female lobsters, cut into good sized pieces.
For The Chicken:
3 cloves garlic
7 sprigs thyme
4 sprigs rosemary
6 white peppercorns
2kg boneless ‘oyster cut’ chicken thighs
Olive oil
Crush the herbs and garlic, mix with the thighs and add the olive oil to coat.
Line a metal container and cook in the oven for 20 minutes at 180°C.
For The Chicken Skins:
Scrape off the excess fat from the chicken skins.
Place in an oven, in between 2 trays and cook at 170°C for 8 minutes or until crispy.
For The Curry Paste:
4 red dried big chillies
120g shallots
100g garlic
100g Thai ginger
80g lemongrass
80g Thai ginseng
50g shrimp paste
10g kaffir lime peel
10g coriander root
10g turmeric
5g coriander seeds
5g cumin seeds
5g dry peppercorns
For The Yellow Curry:
30ml oil
100g palm sugar
6 tins coconut cream
40ml fish sauce
Salt and pepper to season
Add oil, palm sugar and coconut cream to a wok on a low heat.
Add yellow curry paste and bring to simmer – stir continuously for 1-2 minutes then add coconut milk.
Add the fish sauce and season to taste and then pass through a fine sieve.
For The Claws:
3 lobster claws, cooked
Dice the claw meat and place in the warm sauce.
To serve combine all of the above and enjoy!
Recipe taken from Smile or Get Out of The Kitchen by Adam Handling – Meze Publishing
In association with Taste Communications.
www.tastecommunications.co.uk
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