For stock, place chicken wings, carrots, onion, celery, bay
leaves, thyme and peppercorns in a stock pot and fill with enough cold water to
cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from
heat and allow to steep. Pour stock through a fine chinois removing any solids
and skim off any fat.
Pour 2 litres of stock into a clean saucepan and add
parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and
simmer for 10-15 minutes. Taste and season with salt.
For onion puree, melt butter with oil in a large frying pan,
add onions and star anise and cook, covered over a medium heat for 5-10 minutes
until soft. Remove lid and cook for 20-30 minutes until golden and deeply
caramelised. Remove star anise, puree onions until smooth, sieve.
For risotto, melt 20g butter and olive oil in a frying pan
over a high heat, add rice and cook for 10-12 minutes, shaking pan
occasionally. Begin adding hot stock a ladleful at a time, shaking between each
addition. Continue to add stock until rice is tender. Remove from heat and rest
for 5 minutes. Return to heat and stir through remaining 20g butter and onion
puree. Taste and season with salt.
For Prawns Saute Prawns in a mix of olive oil and butter for
4 minutes and season it with salt and pepper.
For poached eggs, bring water to boil and add white wine
vinegar. Remove from heat. Crack an egg in a bowl and turn it in water and
start swirling around. Put back on heat for 3 minutes. Your egg is poached.
To serve, Spoon risotto onto the serving plate and spread
out by knocking on the base of the plate. Place an egg on top of risotto. Place
prawns around.
To make pad thai sauce, heat a small pan on medium low and
add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until
palm sugar has completely dissolve. At this point, you will want to taste the
sauce and tweek the sweetness or hotness (be careful, the sauce will be hot).
To make it more spicy add a little Thai chili powder. Remove from heat and
allow to cool 10 minutes before storing it in a jar or plastic container.
Boil noodles for 4-5 minutes and drain immediately rinsing
with cold water for a few seconds. Noodles should be slightly firmer than Al
dente. But don’t worry, they will continue to soften and cook later when stir
frying. Using kitchen shears, cut the noodle clump in half. This will make it
easier to fry and eat.
Heat 3 tablespoons of oil in a wok or frying pan on high and
cook raw chicken, tofu or shrimp for 3-4
minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining
oil and then add garlic and red onions to the hot pan and stir fry for 1 minute
stirring the garlic mixture so it will not burn. Add noodles and stir for 1
minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture
until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3
minutes.
Move the noodle and meat mixture to one side of the pan and crack an
egg on the other side. Scramble the egg with a wooden spoon and cook for 30
seconds. Add carrots, green onions, and sprouts and cook for one more minute
frying everything together. Test the firmness of the noodle.
If the noodle is
too firm, fry for an additional minute. If your noodles need more flavor, add
another tablespoon of sauce and fry another half minute. Remove from heat and
serve. Garnish with remaining raw carrot match sticks, spouts, cilantro,
toasted peanuts, and a wedge of lime. Enjoy!
