Martell and famed culinary collective Ghetto Gastro have teamed up to celebrate Father’s Day (June 21st) by curating delicious recipes to pair with your fave Martell drink.
Inspired by experiences with their own fathers and families, Ghetto Gastro set out to craft bold recipes easy enough for anyone to whip up ahead of their special Father’s Day meal.
Chef P’s “Green is for the Money, Gold is for the Honey” Curry Fried Rice dish was inspired by his own father’s Barbados heritage and reflects how Bajans traditionally prepare the dish. The second dish, the Blistered Prawns, was inspired by Chef Malcom’s trip to Singapore.
Both dishes pair perfectly with Martell Blue Swift, served on its own or over ice, to create a bold statement, exactly how Martell likes it.
“Green is for the Money, Gold is for the Honey” Curry Fried Rice
– 15g ground black pepper
– 5g ground white pepper
– 5g ground cardamom
– 5g all spice
– 45g madras curry powder
– 30g canola or other neutral oil
– 90g coconut oil
– 2 shallots, peeled and diced
– 2 garlic cloves, peeled and minced
– 30g soy sauce, plus additional as needed
– 15g honey chiles, seeded and minced
– 3 cups cooked white rice, cooled
– 2 limes, 1 juiced and 1 quartered
– 1/2 cup crushed pistachios
Vegan Oyster Sauce
– 28g dried mushrooms
– 400ml hot water
– 50ml soy sauce
– 45g agave
– 10g red miso
– 10g ginger, grated
– 20g cornstarch
– 20g water
1. Put the dried mushrooms into a container and put the hot water over the mushrooms, making sure they are fully submerged.
2. Let the mushrooms soak for at least an hour.
3. Add the mushrooms and the soaking liquid to a blender and blend until smooth.
4. In a medium sauce pan add the mushroom mixture, soy sauce, agave, miso and ginger and bring to a simmer.
5. Reduce heat to low and cook until the mixture begins to thicken (about 8 mins).
6. Mix together cornstarch and water and add to the pot cooking down for 5 minutes or until thickened.
7. Allow to cool and refrigerate for up to 2 minutes.
For the Rice:
1. Place a large skillet over medium heat the cardamom, all spice, black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
2. Add the oils to a skillet and when they melt, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
3. Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons vegan oyster sauce and the honey. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add chilies to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
4. To finish the dish, add the 2 tablespoons of Miyokos to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with chopped pistachios and lime juice to taste.
5. Serve with lime wedges alongside blistered prawns or on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 minute.
6. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 minute.
Blistered Prawns with Lime, Garlic and Cilantro Butter Sauce
– 12 Wild caught Prawns or Shrimp with shells on
– 500 grams Olive oil
– 140-150 grams garlic
– 200ml lime juice
– 2 additional limes plus, save zest
– 40ml orange juice
– 1/2 tsp crushed red pepper flakes
– 4 sprigs lemon thyme
– 25-50 grams butter (preferably 83% butterfat)
– Himalayan or sea salt of your choice to taste
Preparing the Garlic sauce: Preheat your oven to 170°C, In a cast iron skillet or other ovenproof pan, add the olive oil and crush the garlic with a garlic press. Make sure that the olive oil is completely submerged. Cook in the oven until garlic is golden brown, about 45 minutes.
Remove from the oven, carefully stir in both citrus juice and return to the oven to cook and slightly thicken, about 15 minutes. Carefully remove from the oven and let cool slightly. Stir in the lemon thyme and red pepper flakes, taste and season with salt. The sauce will not emulsify; it will be very oily, and should be stirred before use.
Prepare the Prawns: Start by rinsing them in cold water and discarding any that are discolored or slimy. Next, if you choose to remove heads, hold the body of the prawn with one hand and firmly twist off the head using your other hand, lightly dry them and place in a bowl. Stir the oil and scoop out about 2-3 tablespoons of the garlic from oil and toss with the shrimp. Marinate the shrimps for a few hours or overnight.
Make a lime salt: Mix about equal parts sea salt and lime zest together, reserve in the fridge. Make this right before you cook your shrimp.
Cooking the prawns: Remove the prawns from the fridge, squeeze the juice from two limes over, and stir to combine. Heat a skillet over medium to high heat, add the shrimps and sauté turning constantly for about 2 minutes, then add some more of the mixed up garlic sauce to the pan and continue cooking to blister fry the shrimps until aromatic, bright red, and caramelized.
Add the butter and lemon thyme, place a lid on top and shake vigorously to finish cooking the shrimps, you should hear the lemon thyme start to crackle and pop from hitting the hot oil in the pan. Season with lime salt well and transfer to a bowl.