Relaxed Ken Hom taking it a bit easier

CALM, softly spoken and humble. There aren’t many celebrity chefs who could be described in this way.

But then Ken Hom isn’t your typical TV chef, he’s perhaps the most relaxing celebrity you can spend half an hour with.

Over the years, his name has become synonymous with Far Eastern food. In addition to his TV career, he’s written more than 20 cookery books, has a hugely successful wok and accessory range and has been a consultant to airlines and hotels worldwide. Mild-mannered he may be, but slouch he isn’t.

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“I never ever dreamt I’d be here 27 years later talking to you,” he explains. “I thought, OK, I’m from the States. I’ll come and do the TV series because it’s work for me and then I’d go back and that would be it. But instead, it actually became my career!”

The series he’s referring to is the 1984 BBC show Ken Hom’s Chinese Cookery – the programme which kick-started his career in the UK. Not that he’s taking all the credit.

“Madhur Jaffrey mentioned me to the BBC and made a strong case for the series. I’m also grateful to Delia Smith because, when I did my first series no-one knew who I was and the week before, she’d written a fantastic review encouraging viewers to watch it. That’s something I’ll never forget.”

It seems a lot’s changed since the Chicago chef came to the UK. Now, after an illustrious career, the 61-year-old is trying to take life a little easier. He splits his time between France and Thailand and loves to travel, but he’s definitely not ready to hang up his wok just yet. Ater all, his passion for food is yet to abate. There have been plenty of career highlights along the way. One particular standout being the 2009 OBE he was awarded for services to the culinary arts.

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Given his ongoing obsession for food, Hom is still hungry for recipe success and as such, the BBC recently published his latest book Ken Hom – Complete Chinese Cookbook.

“The book is pretty comprehensive. Some things are quite complicated while others are very simple, so there’s something for everyone,” he gushes.

His cooking confidence shouldn’t be mistaken for boastfulness, however. And when asked about the celebrities he’s fed, he admits: “I’ve cooked for Tina Turner, Elton John and also political leaders, presidents and prime ministers,” before thoughtfully adding, “They’re just like anybody else.”

He looks back at his career with fondness and is proud of the contribution he’s made in bringing Chinese cuisine in to the nation’s kitchens.

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“I think we can all be proud that people can cook good roast beef and Yorkshire pudding, great curry and Chinese food. It brings something into your life to cook other dishes, and hopefully it also brings tolerance and understanding.”

Here are some of Ken Hom’s delicious recipes to try

Barbecued Roast Pork

Serves 6 to 8

1kg boneless pork shoulder, 3-5tbsp honey, for basting

For the marinade: 2tbsp light soy sauce, 2tbsp Shaoxing rice wine or dry sherry, 2tbsp sugar, 1tbsp whole yellow bean sauce, 2tbsp finely chopped garlic, 2tbsp hoisin sauce, 2tbsp fermented red beancurd, 1tbsp five-spice powder, salt and black pepper

Cut the pork into 18x10cm strips. Mix the marinade ingredients in a bowl, add the pork, and leave overnight in the fridge.

Preheat the oven to 180°C/Gas Mark 4. While it’s heating up, place the pork strips on a rack in a roasting pan, breast side up. Put 150ml of water into the roasting pan to prevent the fat splattering.

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Put the pork into the oven and roast for 45 minutes, basting from time to time with the honey. Turn the heat up to 200°C/Gas Mark 6 and continue to roast for a further 15 minutes. Remove the pork from the oven and leave until it’s cool enough to handle. Slice thinly and serve.

Aubergine with sesame sauce

Serves 4

675g Chinese or regular aubergines

For the sauce: 2tbsp sesame paste or peanut butter, ½tsp roasted and ground Sichuan peppercorns, 2tbsp sesame oil, 2tsp chilli oil, 2tsp sugar, 1tbsp finely chopped garlic, 2tsp chilli bean sauce, 2tbsp finely chopped fresh coriander, salt

Preheat the oven to 200°C/Gas Mark 6.

Put the aubergines into a roasting tin and bake them for about 35 minutes if they’re the Chinese variety, or 50 minutes if they’re the larger variety.

They should be charred outside and tender inside. Allow them to cool thoroughly before peeling them. Set aside until you’re ready to use them

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To serve the dish, mix all the sauce ingredients together, season with one and a half teaspoons of salt, add the cooked aubergines and mix well. Serve at once, at room temperature.

Warm banana compote in plum wine with candied ginger

Serves 4-6

1 vanilla pod, split in half, or 1tsp vanilla extract, 2tsp sugar, 300ml Japanese sweet plum wine or port wine, 6 ripe bananas, 2tsp unsalted butter, cut into small pieces (optional) 2tbsp finely chopped candied ginger, 1tbsp lemon juice

Scrape out the inside of each half of the vanilla pod, if using, and put into a bowl with the sugar.

Put the plum wine into a wok or a large frying pan and add the vanilla pods. Bring to a simmer until reduced by one third.

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Peel the bananas and cut them in half lengthways. Add them to the reduced plum wine, together with the sugar and vanilla seed mixture (or the vanilla extract) and simmer for five minutes, until warmed through.

Whisk in the butter, if using, then add the candied ginger and lemon juice. Serve immediately.

Ken Hom’s Complete Chinese Cookbook is published by BBC Books, priced £25. To order a copy from the Yorkshire Post Bookshop call free on 0800 0153232 or go online at www.yorkshirepostbookshop.co.uk. Postage and packing is £2.75.

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