Mrs Balbir cooks with the Executive Chef of the Pullman Bangkok Hotel

What’s cooking with Mrs Balbir?

Join our Celebrity Chef Mrs Balbir as she tries two of Marshall Orton’s own fabulous recipe’s.

“What’s cooking with Mrs Balbir” is sponsored by Patak’s.

www.pataks.co.uk
www.mrsbalbirs.com
www.pullmanbangkokkingpower.com

In Thailand, Patak’s is available in Tesco Supercenter, Central Food Halls, Tops Market, Gourmet Market at Paragon and Emporium, Home Freshmart The Mall, Foodland and Villa Market.

“Britian’s favorite curry brand comes to Thailand” *
*Data from Nielsen Great Britain MAT value sales level.

RECIPE #1

Salmon carpaccio dressed with tandoori sour cream,
salmon caviar and pickled cucumber salad

Ingredients:
300gm Salmon fillet cut into thin slices
30 gm Tandoori paste
30 ml Sour cream
5 gm Blank fish eggs
10 gm Salmon caviar
20 gm Assorted micro herbs
1 cucumber – peeled and thinly sliced
1 cup yoghurt
1 tablespoons lemon juice
1 tablespoon chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ts fleur de sel

Preparation:
Stir together the cucumber, yoghurt, lemon juice, mint, sugar, and salt in a bowl.
Cover and refrigerate at least 3 hours, preferably overnight.

Arrange the salmon slices in one layer on a large serving plate.

Sprinkle the salmon with the fleur de sel, micro herbs, salmon caviar, spoons of cucumber salad and dots tandoori cream and serve.

By Marshall Orton

RECIPE #2

Mini poppadom mille-feuille with french foie gras
Scented by mango chutney

Ingredients:
1 Jar of Mango chutney (sweet or spicy)
24 mini Poppadoms
50 ml Oli
300 gm Foie gras
30 ml Cognac
30 ml Sauternes
3 gm Salt & Pepper
5 Coffee beans

Preparation:
Cook Poppadoms between a hot pan and a heave pot to keep them thin and straight. Place on paper to drain oil off them.

For the terrine:
Separate the Foie gras lobes. Remove any of the larger veins from the big lobe of foie gras,
Sprinkle generously with sea salt and white pepper. And add a splash of Cognac & Sauternes
Place the foie gras into jars, make the fit as tight as possible.
Marinate in the refrigerator overnight.
The next day, take the terrine out of refrigerator for 1 hour before cooking, and preheat the oven to 200ºF.
Cook the foie gras in the oven in a bain marie for about 45 minutes
Cooking is complete when you see a thin layer of melted yellow foie gras butter on the surface.
Cover tightly and place in refrigerator for 2 to 3 days to allow the flavors to fully develop.

For plates
Lay out the crisp Poppadoms and spoon on some terrine then some mango chutney and top with one more Poppadom / repeat this sequence and then great some fresh coffee over them and service.

By Marshall Orton