The Rocky Road to Poland….

13 06 2012

If you have been watching the European Championships as avidly as I have you will be well aware that Ireland are not only in a very tough group, Spain, Italy and Croatia, but that in their opener they had a shocker.

As such they will need to play out of their skins in order to even stand a chance of going through.

Luckily for the boys in green they have a lot of support and not just from within the Emerald Isles as the below video proves

The children singing are the Thai Tims and are all pupils at a school run by the Good Child Foundation in Thailand which offers equal oppurtunity education to all children.

The Good Child Foundation is a great cause that does a lot of good in rural Thailand, please support them if you can ūüôā

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Thai fish soup

21 04 2011

I love Thai flavours and think that they work absolutely brilliantly with fish and seafood.

This Thai soup recipe has delicate spicing that allows the fish to really stand out coupled with a subtle kick of background heat that you will love.

I have used a combination of scallops and salmon in my recipe but it works just as well with prawns, cod, squid in fact any fish or seafood that you can think of.


Ingredients:

2 sticks of celery

1″ piece of ginger

5 shallots

4 garlic cloves

2 sticks lemon grass

handful of lime leaves

1 tbsp fish sauce

1 1/2 tbsp light soy sauce

1/2 tbsp mustard seeds

6 red chillies

25g coconut cream

2 pints vegetable stock

1/2 tbsp tomato puree

75g red lentils

250g fresh salmon

250g fresh scallops

sesame oil

Method:

chop the onions and garlic and lightly brown in a little sesame oil over a medium flame

roughly chop the celery and add to the pan along with the mustard seeds and the ginger, allow the celery to start to soften

Chop the red chillies (I use a mix of thai birds eye and jalapeno) and pop into the pan

remove the tough outer layer from the lemon grass and add to the pan along with the lime leaves which can be shredded up and added along with the vegetable stock, tomato puree, fish sauce and light soy.

Give everything a good stir, add the red lentils and coconut cream and allow to simmer for about 15/20 minutes.

Remove the pan from the heat and allow the soup to cool.

Once cooled ladle the soup into a blender and blend until you are left with what resembles a thick puree.

Force the puree through a fine sieve into a sauce pan and then return what is left in the sieve to the blender along with a further pint of water. Repeat the process of forcing the puree through the sieve and once you are sure you have extracted all the liquid discard the solids that are left behind.

At this point you should have a lovely rich, smooth Thai soup that is perfect by itself but even better with some fish or seafood added in.

Return the pan to a low heat and allow it to simmer, chop you salmon into small chunks and added to the soup to cook through gently.

You will now lightly pan sear the scallops to make sure they are cooked through perfectly. If you have large scallops you can chop them up a little but otherwise add them as is to a small pan with a little olive oil. They only need 1 minute each side to ensure that they are just right.

Once the scallops have cooked add them to the soup and allow to simmer for another 3/5 minutes before serving.





Mini Chicken & Beef Satay with Spicy Peanut Dipping Sauce

29 11 2010

Continuing on with my selection of top party foods for the festive season I have decided to post my recipe for delicious mini chicken satay.

Obviously the satay marinade can be used with whatever you want but in this case I have chosen bite size pieces of chicken and beef so as to make the skewers easier to hold and eat.

These chicken and beef satay sticks are particularly good served with a spicy peanut dipping sauce for which I have also included my recipe.

I know that a lot of people like to include peanuts or peanut butter in the marinade itself but I prefer not to. Not only is this recipe better in my opinion but it is also safer for people with nut allergies as they can still enjoy the marinated skewers and can avoid the dipping sauce.

Satay:

12 skinless chicken thighs  or breasts cut into bite size cubes

1kg  flank steak cut into bite size cubes or thin strips

 Marinade:

250g lemongrass

2 shallots or 2 small onions

6 cloves garlic

4/5  fresh red chilies

4 inch piece of fresh ginger

2 tsp turmeric

4 Tbsp ground coriander

4 tsp cumin seeds

6 Tbsp dark soy sauce

8 Tbsp fish sauce

4 Tbsp sunflower or rapeseed oil

10  Tbsp brown sugar

Method:

Soak the wooden skewers in water over night so that they don’t burn, if using metal skewers this step is not needed.

Cut the chicken and beef into pieces and place into 2 separate bowls

Peel the onion/shallots,the garlic cloves and remove the woody section from the lemongrass.

Place all of the ingredients for the marinade into a food processor and blitz until everything is combined together and you have a suitable consistency for a marinade.

Try a little of the marinade to make sure that it tastes ok,  the main tastes you are looking for are salty and sweet with the chilli in the background. Adjust accordingly.

Pour equal amounts of the marinade over both the chicken and beef ensuring that all of the pieces are well coated.  Cover the bowls and leave to marinate for at least 1 hour ideally a whole day.

When you are ready to cook thread the meat onto the skewers ensuring that you leave space at the bottom of the skewer for them to be picked up.

Cook the meat under a hot grill or ideally on a BBQ.  Depending on the thickness of the meat used you will need to cook for between 10 and 20 minutes turning every 5 minutes or so.

If you have any left over marinade at the bottom of the bowls you can baste the skewers each time you turn them.

Serve immediately with the spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce:

225g sugar free smooth peanut butter

60ml rice wine vinegar

2 tbsp ponzu sauce / lime juice

1 1/2 tsp dark soy sauce

1 clove garlic

2 tbsp hot chilli sauce (or to taste)

1 1/2 tbsp brown sugar

1 tsp salt

60ml sesame oil

2tbsp water

Handful of peanuts to garnish

Method:

Place all ingredients into a food processor and blitz for a few seconds until you a sauce with a nice thick consistency.

Crush the whole peanuts and scatter over the sauce as a garnish along with a few red chilli flakes





Homemade Tigerbalm

23 03 2010

Well following on from yesterday when I posted my recipe for making Dit Da Jow; I dug out an old notebook and decided to look through and see what other little gems I might have lurking away.

Here is another of my all time favourites that again I haven’t made for ages:Tiger Balm

To make your very own Tiger Balm you will need the following:

3.8 ozs Beeswax pearls

2.4 ozs Menthol Crystals

1/2 oz of Petroleum Jelly

2 ozs Camphor Essential Oil

1 oz of each Clove, Cajeput and Cassia Essential Oils, if you can’t get Cassia you can use Cinnamon essential oil instead

Small metal tins or glass jars (about 4 oz.)

1/16th oz chili extract (capsaicin) – This isn’t strictly needed however I have always added it as it helps with joint pain

Melt the beeswax and petroleum jelly in the pan over very low heat.

Weigh out the menthol crystals and add to pan, the smell off of this may well be overwhelming at first so you might want to open a window.

Stir continuously until melted and then add the chili extract if using. Once the extract  is all mixed in, remove from heat and add the essential oils, make sure that they are incorporated well and pour into tins, then all you have to do is leave it to harden.

Once your tigerbalm has had time to harden and cool it can be used straight away, however I have experienced better results when it has been allowed to mature for a while  first.








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