Here Hear Ear!

Pig ears. You either love them or hate them.

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You´d be surprised at how many tapas you can get from a set of ears. When the ears arrive, they are given a few blasts of the blow torch to get rid of any hair. Then they are washed and boiled, once cool enough to handle, they are thinly sliced before being fried with some garlic, seasoning and coriander.

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The texture is somewhat between fatty, sticky and crunchy.

Other “crunchy” tapas that have been served include Chicken Skin.

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I adore crispy chicken skin, for me its the best part of the fowl. It perplexes me to see some people remove the skin when they are served roasted or BBQed chicken. All my friends know that I love the skin, so there’s always extra for me! :biggrin:

Its not only chicken skin that I like, pork skin too, especially from a nice piece of roasted pork. In the UK we call the roasted skin “Crackling”, named after the sound it makes when eaten. Pork rind that is sold in small packets are called “Scratchings”. In Lao it is known as “Kiep Moo”.

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Kiep Moo is served as a snack or as an accompaniment to Papaya Salad.

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I serve both of the skins as an Amuse Bouche.

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There are many types of Kiep Moo on sale, some brands contain more fat under the skin, others like mine have all the fat removed, which just leaves the crispy skin.

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The pork rinds are seasoned with 7 Spice to give them a slight spicy flavour whilst the chicken skins are dusted with a mixture of curry powders.

On to something a little sweeter.

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Caramelised pear and apple puree sit on small spoons.

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The puree is topped with some Shallot Crumbs, made by frying bread in a little shallot oil. This is then topped with a creamy Foie Gras Yogurt.

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In one spoonful you get he richness of the Foie Gras and the sweetness of the puree. The crumbs add an unexpected crunchiness. A lot of these were consumed in the kitchen! 😆

Another tapa that has been doing well is the Beef Fillet Tataki.

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The beef is drizzled with some soy and mirin mixture and topped with Black Truffle Sauce. Because the meat is so tender, it almost melts in your mouth.

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Fresh from the oven my Mini Naans get brushed with some clarified butter.

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These flat breads were made to be served with Lamb Curry, a dish that featured on the menu last week.

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They are flavoured with some chopped coriander and garlic. Though they may look small, they are quite filling.

One little snack that I have in the kitchen involves the meat from my Lao Burger being rolled in to a sausage shape, which in turn is rolled in to a piece of naan bread with chopped onions and lots of Sriracha…. yummy! :biggrin:

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