A Story of a Peach

His Majesty King Bhumibol Adulyadej had seen the tribal people in the high mountains of northern Thailand making their living in danger, illegally growing, smoking and selling opium, and yet they were still in poverty and bad health. Since then, His Majesty determined to improve the well-being of the tribal people in other ways.

Aside from the opium flourishing on the mountain, there were peaches as well. Growing and selling peaches could create proportionally almost the same income as opium. In the same year, The Royal Project was set up and the life of the tribal people changed from carrying guns and opium to baskets of fruitful peaches since then. Farming became sustainable and a higher variety of crops was produced. The forest, the land and the tribal people’s happiness were restored… and that is the story when I think of a peach…and my king.

Panfried Lamb & Peach Puree

2 Rack of lamb
A pinch of salt and pepper
2 Sprigs of thyme
1 clove Garlic, peeled and crushed
2 Baby carrots, peeled and halved
1 Pearl onion
2 TBS Olive oil
2 TBS Butter

1 Peach, seeded and quartered
2 TBS Butter
2 Sprigs of thyme
1 clove Garlic, peeled and crushed
A pinch of salt and pepper
2 TBS Heavy cream
½ ts Dijon mustard
1 ts Lemon

½ c Red wine
¼ c Red wine vinegar
1 TBS Sugar
A pinch of salt and pepper
2 TBS Butter

  1. Poach the baby carrots and pearl onion to half-cooked, then set aside.
  2. In a pan, add the butter, thyme, garlic and peaches, and fry at low to medium heat until the peaches are fully cooked. Take the peach and garlic off the pan, wrap with foil for a minute, then add to a blender.
  3. Add butter, mustard and cream; blend to smooth and strain.
  4. In another pan, on low heat, add thyme, garlic, baby carrot and pearl onion. Slowly cook the vegetables, spoon off and set aside.
  5. In the same pan, set the heat to high, fry the lamb both sides for a few minutes or until they are nicely brown but still medium rare. Let them rest for a minute.
  6. Make a gastrique by reducing red wine, vinegar and sugar in a pan, add salt and pepper, and finish by adding the butter and letting it boil to a syrupy consistency. Keep whisking to emulsify.
  7. Plate the lamb with vegetables, peach puree, garnish with baby herbs and drizzle with red wine gastrique.

Wilted Peach Salad

2 TBS Olive oil
½ Peach, sliced
½ Fennel bulb, sliced
2 Radicchio bulbs, quartered lengthwise
A pinch of salt and pepper

4 TBS Olive oil
¼ c Basil leaf
2 TBS Honey
2 TBS Lemon juice
A pinch of salt and pepper

Feta cheese for garnish

  1. To make the basil dressing, heat the oil, then add to a blender along with the rest of the ingredients, blend to smooth and strain, set aside.
  2. Season the peach, fennel and radicchio with salt and pepper.
  3. Heat a pan to high heat, add the oil and start to brown the peach first, then fennel and then radicchio, and set aside.
  4. Plate the wilted salad, drizzle with the dressing and garnish with feta cheese.

Baked Peach with Crumble

100 g AP flour
50 g Sugar
50 g Butter
A pinch of salt
½ ts Vanilla extract

A half of peach
3 TBS Butter
Zest of half of a lemon
¼ c Icing sugar
1 TBS Lemon juice

1 c Orange juice with pulp
1 TBS Lemon juice
2 TBS Butter
1 TBS Sugar

Whipped cream and extra lemon zest for garnish

  1. To make the crumble, add the flour, sugar, salt, vanilla extract and butter in a blender, blend for 30 seconds, take it out and crumb it on a baking sheet. Bake for 12 minutes at 180 C or until it is lightly brown, then set aside.
  2. On another baking sheet, place half of a peach, brush with butter, sprinkle with icing sugar, lemon zest and drizzle with lemon juice. Bake at 200 C for 25 minutes.
  3. Make the orange sauce by adding sugar, orange juice and lemon juice in a pan, bring to boil then reduce it down to a thick syrup. Mount the butter by adding the cold butter little by little, keep whisking to emulsify. Strain the sauce and you will get a nice shiny sauce and some of keep the jam-like orange pulp in the strainer, which we will use later for decoration.
  4. Plate the baked peach with the crumble and the orange pulp, drizzle with orange sauce and garnish with whipped cream and lemon zest

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
See full article of this recipe in: http://digital.bookkurry.com/dishes/lt/lifestyle/issue_76#page/55
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