My friend H. was given
Hugh Fearnley-Whittingstall's Veg Everyday cookbook for Christmas and is planning to try every single recipe from it. Lucky for us, because it means that she is cooking a lot and like at last week's Girls' World night we're the ones profiting from her 'project'.
H. brought a bowl of Cambodian Wedding Day Dip along and after trying it, I now want to buy the book and try all the recipes, too. Hugh Fearnley-Whittingstall has always been one of my favourite celebrity chef's, his
Rivercottage Meat cookbook is really informative and I like his promotion of eating seasonably and responsible animal rearing, and of course then there also is
Hugh's Fish Fight and
Chicken Out Campaign, which are commendable and so important.
Publishing a cookbook full of vegetarian recipes has come as quite a surprise to many, as he's so well known for having been a meat-lover, but if all the recipes are as good as the Cambodian Wedding Day Dip, than it'll be an investment worth every penny!
This can be eaten hot or cold, as part of a buffet, as a dip with pita bread or crisps or you can serve it hot with some rice to turn it into a proper meal.
Hugh Fearnley-Whittingstall's Cambodian Wedding Day Dip (serves 8)
3 tbsp rapeseed oil
600g chestnut mushrooms, very finely chopped (3-4 mm pieces)
3 garlic cloves, finely chopped
½ red chilli, finely chopped
1tbsp medium curry powder
2 heaped tbsp crunchy peanut butter
400ml coconut milk
½ lime, juice off
1tsp soy sauce
fresh coriander leaves (optional, for garnish)
Heat the oil in a large frying pan and fry the chopped mushrooms over high heat until the moisture has evaporated.
Add the garlic and chilli and fry for another minute or so.
Add the curry powder and peanut butter and mix in well.
Pour in the coconut milk and bring to a simmer. Continue to cook over a medium heat until thickened, stirring regularly to avoid it sticking.
Add the lime juice and soy sauce and combine.
Top with some fresh coriander leaves if you like.
Enjoy!
