FRESH SEA URCHIN PASTA
Seafood-inspired flavors include clams, kelp, and sea urchin in tomato sauce with a touch of brandy.
The strikingly unique meal created by chef Kazuyoshi Takaura Takaura is the consequence of his varied career path in culinary education. He received his first training at a renowned Italian restaurant in Tokyo before going on to become a sommelier. This explains why his restaurant’s menu has a variety of dishes and ideal wine pairings.
Regarding Clam and Kelp Soup:
Water, 1 qt/1 L
40 g/112 oz kelp
1 tablespoon of butter
1 medium-sized, finely cut shallot
21.4 lb/1 kilogram of clams
200 ml/34 cup white wine
- Fill a basin with water. To produce kelp water, add kelp and let it sit for the night.
Put butter in a stockpot to melt. - Over medium-low heat, add the shallot and stir.
- Add clams and white wine and cover when the shallot begins to smell.
High heat setting - Add kelp water and bring to a boil when the clams open. Heat has been removed; placed aside.
- 2/TBS of olive oil
- 2 minced garlic cloves
- 1 hot pepper
- Clam and kelp broth, 2 cups/400 ml, with a brandy splash
- 1 cup tomato puree
- 200 g/1/2 pound fresh sea urchin
- 320 g/12 oz of spaghetti
- Salt
- In a skillet over low heat, combine olive oil and minced garlic.
- When the garlic begins to smell, add the chili pepper, 2 cups/400 ml of broth, and brandy. Then, reduce the mixture by half.
- Stir into the sauce the tomato puree and half of the sea urchin.
- Boil and drain the pasta.
- Include the remaining sea urchin and spaghetti, and then season with salt to taste.
Greedy Elephant pad Thai
This shrimp and noodle meal benefits from the unmatched taste of homemade Pad Thai sauce.
- oil made from plants for stir-frying
- 8 to 10 king shrimp or 2-4 super king shrimp
- 2 eggs
- 230 g/8 oz) of Thai rice noodles
- Thai pad sauce (recipe below)
- 50 g or 1 cup of crushed or coarsely chopped peanuts
- 300 g/three cups of fresh bean sprouts
- 1 sliced spring onion
- chunks of lime
- 1 teaspoon chili flakes
- To make pad Thai sauce:
- 3 peppers, red
- a single garlic clove
- 14 cup of hot water
- 1–3 teaspoons of tomato ketchup
- 1/4 cup of tamarind paste
- 2 tablespoons fish sauce plus more to taste
- dried sugarcane, 3 tablespoons
- A dash of salt
In a food processor, combine the garlic and red peppers.
Bring to a boil in a pot with the object and water.
boil. After that, add the ketchup and cook for 5 minutes. Add
Add salt, sugarcane, tamarind paste, fish sauce, and continue to simmer for another 15 minutes. Heat has been removed; placed aside.
- Put some vegetable oil in a hot pan. King prawns and eggs should be added to heated oil and stirred until cooked.
- Include the new noodles and combine everything.
- Add the newly prepared pad thai sauce. Add the bean sprouts, spring onions, and crushed peanuts after that.
- Add a lime wedge and chili flakes on the side and serve.
Every dish in Thai cuisine is bursting with flavor and emphasizes opposing and complementary flavors, such as hot, sour, sweet, and spicy.
Every meal at Greedy Elephant is made fresh to order, so whether you want your cuisine mild or scorching hot, every dish is produced to your specifications.
Arm Chaiyapruk, chef
Head chef Arm Chaiyapruk spent 10 years managing Kampan restaurant in Southsea before taking that knowledge and flare to his new flagship restaurant in Weybridge, Surrey. He created the wok-based magic in the photograph on the opposite page.
TASTING WINE IN A SYSTEMATICAL MANNER
