Inspired by David Thompson's Nahm and Longrain's Martin Boetz
I’m all about the relishes at the moment.
This one was inspired by a recent meal at Nahm, David Thompson’s Michelin-starred Thai restaurant in Mayfair. One of the dishes we had was grilled Chiang Mai chilli relish served with trout and lemongrass, pork crackling and herbs. The relish was the highlight, not only of the dish, but of the whole meal. Sadly, its accompaniments were rendered rather bland and tasteless beside it. The pork crackling should have worked, but there was little of it and what there was had been cut up so fine you would be forgiven for missing it entirely. I would have happily foregone the trout in favour of some chunky, salty, crispy strips of crackling for dipping.
Inspired to right these wrongs, I decided to make the relish at home suitably accompanied by lashings of crispy pork belly (more on that in a subsequent post). I did a search online, but was unable to find Thompson’s recipe at the time. Instead I ended up with Martin Boetz’s Roasted eggplant (aubergine) and chili relish from his book Modern Thai Food. I had an eggplant in the fridge that needed using so I decided to try out his recipe.