By James Farmer
New twists on conventional Southern favorites
Southern foodstuff is greater than cornbread, biscuits, and fried chook. James Farmer revamps the menu along with his personal twists on conventional Southern dishes (ergo, Peach and Pecan chook Salad, Collard Cole Slaw, Plum and Persimmon red meat Tenderloin). Stitched including a mixture of culture and nostalgia, Farmer’s dishes are up-to-date for today’s way of life with out sacrificing the delicious pride that's the hallmark of Southern meals, all utilizing what's clean and top, gleaned from the land and backyard and steeped in history.
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Additional resources for A Time to Cook: Dishes from My Southern Sideboard
The water should then be drained and discarded. To reduce the heat without losing any of the chilli flavour, discard the seeds which fall into the bottom of the bowl. Put all the ingredients in a blender or food processor and blend to a paste. To keep the blades of the blender turning and achieve a smooth result, add a spoonful or two of the oil specified in the recipe for frying. If powdered spices such as coriander seeds and cumin are required, a full rich flavour is achieved only by grinding the spices just before usage.
Helpful hints: Hard-boiled quail eggs may be added to the soup as well as slices of Fried Fish Cakes (page 39). Garnishes 25 g (1/2 cup) chopped coriander leaves (cilantro) 2 limes, quartered 58 SOUPS & NOODLES COCONUT NOODLES Ohn-no Kyaukswe A perennial favourite in Myanmar, this fantastic soupy noodle dish is flavoured with coconut and chicken. Although rather slow to prepare, it is ideal for parties. Simply place each food item in a separate dish on the table and let guests choose their own garnishes.
Add the chicken stock to the pan and bring to a boil. Reduce the heat, add the chickpea flour paste, cover and simmer for a further 10 minutes. Add the coconut milk and continue to simmer for 30–40 minutes, stirring occasionally, till the sauce thickens slightly. Arrange each Garnishes ingredients on a separate plate on the table around a central bowl of chicken and coconut soup. To serve, take a portion of the blanched fresh egg noodles, add a little of each Garnishes (a dash of fish sauce if desired) and a generous helping of the chicken and coconut soup.