THAI COD & PRAWN FISH CAKE with sweet chilli dip

Sarah's adventures with Thai Cookery

19th May

Jungle Curry - Officially this is called Jungle curry because it was traditionally made with vegetation from the Jungle and Wild Boar. However, it is my opinion that it is called Jungle Curry because it's scarier than a pride of hungry sabre tooth tigers heading for your throat HOT HOT HOT!!!!

Very peppery, water based curry, as apposed to coconut cream, getting it's flavour from fresh peppercorns and thai holy basil - if you like hot peppery flavours then you will love, love, love this one. It'll be on the specials board this weekend, come and try it if you dare!!!!

Seafood Red Curry Stir Fry - True to her word Siri took time out to go through this one with me especially - thank you Siri. A firm favourite with me and the 'Bar Stool Tasters'. To explain, there's a group of, let's call them 'Connoisseurs', who sit at the Bar with interested and hopeful expressions as I return from Thai class. Another water based curry, therefore, no coconut cream, with prawns, mussells, squid, baby octopus and clam meat - stir fried in red curry flavours, chillies, lemon grass, garlic and kaffir lime.

By the way, although I joke, the Jungle curry was a big hit with quite a few of the Bar Stool Tasters. So much so it has been requested for this weekend.

The next part of the course is ging to be a bit disjointed due to holidays and half terms so there won't be an update every week.

This is the section which Siri calls The Buffet Course. I believe we're covering various rices', spring rolls, dim sums, soups etc. things that you could use on a buffet - but I'm thinking more along the lines of starters - perhaps a platter to share.

12th May

Beef Masaman - Another Beef curry, this time with Indonesian influences as traders introduced spices such as turmeric, cinnamon, cumin, cardamom and nutmeg, this curry became a new favourite across Thailand.

Due to an operation I missed a lesson in seafood curry - Siri has said she'll take me through it before the course finishes.

Next lesson is 'Jungle Curry'!!?? Watch this space . . .

05th May

Duck in Red Curry - I've done this one a few times now, roasted duck breast, lychees, thai sweet basil. Sometimes I mix in bamboo shoots and / or thai aubergines. The red curry flavours of lemon grass, chillies and herbs are very typical Thai and I think this curry has become my own particular favourite.

21st April

Beef Panang - A Beef curry dish made with mung beans and coconut milk giving it a hint of satay flavour along with all the famous flavours, Thai kaffir lime leaves and red chillies. One customer said this curry took her right back to Thailand when she tasted it. A wonderful curry and a wonderful compliment.

30th March

Thai Green Chicken Curry - Big favourite, I've made it with both thai aubergines and our own purple variety and both have been big hits on the special boards. I even put Thai Green Cicken Curry on next to the all time favourite 'Chicken Jalfrazi' last curry night and it sold out.

Really looking forward to the next section of classes.

23rd March

When Siri 1st said we were going to do 'Noodles in Gravy' my instant reaction was yuk! Doesn?t sound particularly glamorous does it? Infact it reminded me of my teenage days sitting on the window ledge of the Chinese in Aylesbury Market Square, after chucking out time from the The Lobster Pot, eating chips in gravy.

I used prawns in this dish, but you could use pork equally well. It actually is a dish of meat and veg firstly stir fried with spicies and soya sauce then thickened in a stock, hence the 'gravy'. Served on a bed of flat noodles. It's quite a sweet/chilli flavoured dish and definitely deserves a name more befitting to it's wonderful flavours. The Thai name is Rad Nah - literally translates to 'Poured Over'. I think when I put it on the specials board I will simply refer to it as Thai Pork (or Prawns) Rad Nah served with Noodles - come and see what you think.

Next week is Thai Green Curry, then we have a couple of weeks break before having a whole 5 week section on Thai curries, so if you like Thai curries . . . watch this space.

16th March

Sorry I've been late updating this week but it's been rather hectic with all the interviews and photo shoots re the Indian Food Awards, honestly I dread being caught by the paparazzi with my curlers in!! Seriously, it's been fun - look out for interviews etc in locals.

Meanwhile - Won Tons: Whilst I have to say the soup recipe Siri taught us tastes great and I particularly loved the flavours in a drier version she showed us, actually making the won tons themselves . . . . . Sorry life's too short! I will however, be adapting the two soup style recipes and using won tons from an authentic oriental supplier. What I learnt this week was mostly how the Thai mix sweet, sour, hot & spicy flavours to an amazing result. Really looking forward to trying this out on all you guys this week end.

So far my Thai cooking has been extremely well received by you all, should I do a Thai theme evening? I'm thinking end of May, by then I will have done a few Thai Curry recipes as well - what do you think?

sarah@thebutchersarmsgreensnorton.co.uk

9th March

Second lesson - Chilli Beef with Garlic and Holy Basil. You could use prawns, beef, chicken or pork with this reciepe, I used beef.

If you like the flavours of oyster sauce, fresh chillies and garlic you'll love this dish. Siri introduced us to Holy Basil, not readily available but worth the extra shopping trip to an oriental shop, a very distinctive flavour.

I'll be serving two versions this weekend, pork and prawns, both served with Jasmine rice. Why not come and try.

Next week we're making Won Tons.

3rd March

Just got back from my first Thai lesson, tonight we did chicken with cashew nuts. Siri, our Thai Chef / Teacher is from Thailand and, although she has never had any formal training herself, loves to cook and teach.

Siri demonstrated this simple but extremely tasty dish and then we were let loose to produce the same.

I was very pleased with my finished dish, the tastes of chicken, peppers, cashews, chilli, soya & oyster sauce are still bouncing around my mouth as I write this to you.

This dish will definitely be on the specials board this weekend.

Next week it's king prawns in garlic & chilli - can't wait.