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sound bite words // KATIE GILROY
Giulio Cipriani Head Pizzaioli and Chef, Paulie’s Pizza PUMPKIN PIZZA For the dough 25g fresh yeast Yeast salt 250ml lukewarm water 400g unbleached strong flour 1 tbsp salt For the filling Pumpkin, peeled and chopped into small squares Butter Salt and pepper Mozzarella Pancetta, finely diced Oregano Parmesan, grated
Taweesak Trakoolwattana or ‘Tao’ Head Chef, Saba GANG FUKTONG NUA YANG Red curry with pumpkin and grilled beef Serves 4 Ingredients 2 cans coconut milk 400ml 400g fillet of beef 2 tbsp red curry paste 100g pumpkin, chopped 30g Thai aubergines 30g string beans 30g mixed peppers, diced 4 kaffir lime leaves 1 tbsp fish sauce 3 tbsp cooking oil 3 tbsp fish sauce ¾ tbsp palm sugar 1 big red chilli, sliced A bunch of Thai sweet basil 10g pumpkin seeds, roasted
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Method - Dissolve yeast in 25 ml lukewarm water. Add about 2 tbsp of the flour, mix to a smooth paste and leave to rise under a cloth for 30 mins. - Take 350g of the flour in a bowl and make a crater in centre (save 50g for final kneading). Place the salt, yeast liquid and remaining water in the crater. Work the ingredients together with well-floured hands, kneading continuously for about 10 minutes. - When the dough is elastic cut it into 4 pieces of the same size. Form the pieces into balls and leave them to rise for 2 hours or until doubled in size. - Use one ball for one pizza, kneading for a couple of minutes. Press out and flatten the dough using the knuckles and stretch it into a thin round circle with the palm (use a rolling pin if necessary). - Flatten the pizza, again with your knuckles, leaving 2cm from the edge raised to create the crust (cornichone). - For the filling (which should be prepared prior to the dough), cook the pumpkin squares in a saucepan with the butter, salt and pepper until soft. - Blitz in a food processor or mash. Add the pumpkin puree to the pizza base. - Sprinkle some mozzarella on top before adding the pancetta, oregano and parmesan. - Place on a lightly floured and (olive) oiled pizza stone or baking tray. - Bake in the oven at 180°C for about 16 minutes. Check after 8 minutes and rotate the tray if necessary.
Method - Marinate the fillet of beef in the fish sauce and keep to one side. Heat the oil in a wok and add the red curry paste. - Add coconut milk and kaffir lime leaves. Season with fish sauce and palm sugar. - Mix in the pumpkin and cook about 5 minutes before adding the Thai aubergines, string beans mixed peppers and chilies. - Cook for 2 minutes then throw in the Thai sweet basil and serve in the curry bowl. - Grill the beef until medium to well and cut in thick slice, place it on top of the curry. - Garnish with roasted pumpkin seeds and serve with Thai Jasmine rice.
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