Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Gai Pan Oiy

11 September 2006
Gai Pan Oiy

INGREDIENTS

(Serves two)

15g garlic
15g coriander root diced
1tsp white pepper
200g chicken puréed
10ml nam pla
1tsp sugar
Salt
1tbs oil
6 sugar cane sticks 6 long
Cornflour

METHOD

Blend the garlic coriander and pepper to a paste and combine with the chicken. Add the nam pla sugar salt and oil. Divide the mixture into six shape in the form of chicken drumsticks and push a sugar cane stick into each one. Dust with cornflour and fry till golden brown.

Accompany with a nam prik warn dip:

INGREDIENTS

500ml vinegar
750g sugar
20g salt
15g finely sliced chillies

METHOD

Boil vinegar sugar and salt gently for about 30 minutes. Add chillies and boil till syrupy. Cool and store in an airtight jar.

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