Simon Rimmer's Red Thai Bean Curry and Passion Fruit Tart (From Bournemouth Echo)

Simon Rimmer's Red Thai Bean Curry and Passion Fruit Tart

12:00pm Tuesday 2nd March 2010 in

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TV chef Simon Rimmer is in to the vlog. Here are some of his recipes

Red Thai Bean Curry - Serves 4

• 400ml tin of coconut milk

• 100ml stock

• 225g cooked fine beans

• 225g cooked broad beans

• 1 bunch of spring onions, finely chopped

• 2 tomatoes, chopped

• Lime wedges and fresh coriander leaves, to serve

For the curry paste:

• 10 black peppercorns

• 2tsp cumin seeds

• 2tsp coriander seeds

• 10 red chillies (deseeded if you like)

• 5 shallots

• 2 garlic cloves, crushed

• Piece of fresh ginger

• 6 stalks of lemon grass

• 12 kaffir lime leaves

• Pinch of ground cinnamon

• ½ tsp turmeric

• Splash of vegetable oil

• Splash of chilli oil

• 1tbsp brown sugar

• 2tbsp vegetable oil for frying

To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a blender and blitz until smooth – it takes five to 10 minutes.

Warm the oil in a pan and add four good spoonfuls of paste (one per person).

Cook on a low heat until it becomes fragrant.

Crank up the heat and add the coconut milk and stock and bring to the boil. Boil for three minutes.

Add the fine and broad beans, onions and tomatoes and simmer for about four minutes.

Divide the curry between four bowls and garnish with lime wedges and coriander and serve with rice.

Passion Fruit Tart - Serves 8-10

For the pastry:

• 225g plain flour, plus extra for dusting

• 75g unsalted butter, cubed

• Pinch of salt

• 100g sifted icing sugar

• 50ml milk

• 2 egg yolks

• 1 egg, beaten, for egg wash

• Icing sugar, to serve

For the Filling:

• 350g caster sugar

• 150ml water

• Pulp and juice of 12 passion fruit

• 9 eggs

• 300ml double cream

To make pastry, put the flour, butter, salt and icing sugar into a food processor and pulse until 'crumby'. Add the milk and egg yolks and pulse until it forms a dough. Turn out on to a floured surface and knead for a few minutes, then cover and chill for at least 1 hour.

Turn pastry out on to a floured surface and roll out 5cm/2inches larger than a 28cm/11 inch tart case. Push pastry into the base, leaving excess hanging over the sides. Chill at least 30 minutes.

Preheat oven to 180C. Line the pastry case with foil and bake in the oven for 20 minutes. Then remove pastry case and brush with the eggwash. Cook for a further 10 minutes. Remove from oven and trim off excess pastry with a sharp knife. Leave to cool.

Whisk the eggs and sugar together, then add the cream. Using a slotted spoon, add the passion fruit pulp to the cream mixture with 1 tbsp of the juice. Reserve the remaining juice to use as extra sauce.

Pour this custard into the cooked and cooled tart case.

Reduce the oven to 170C and bake the tart on the middle shelf for about 40 minutes. It should still be a little wobbly, but it will carry on cooking and will set.

To serve, dust the tart with icing sugar and a spoonful of extra sauce.