Home Cooking Made Easy p76
Rural Devon is in the grip of a Thai cooking frenzy. You might not think it, but that’s the only reason I can come up with for why my local Tesco has sold out (yes, sold out) of tamarind paste.
Continue reading “25. Pad Thai”
Home Cooking Made Easy p79.
By the end of this year, I will have a cupboard full of strange ingredients I had to buy for one recipe, such as truffle oil, japanese rice wine and juniper berries. Perhaps I shall actually set aside one cupboard for it, and it will become a sort of shrine. This week’s interesting ingredient was kaffir lime leaves. There were no fresh lime leaves to be had in our local shops, “not even for ready money,” so I had to use dried ones. It was, therefore, a relief to find Delia says “Fresh kaffir lime leaves can be hard to track down, but they also come freeze-dried rather like bay leaves, but with that unmistakable oriental-Thai flavour. Use dried, pounded in a pestle and mortar or soaked in a little hot water, and they’re almost as good as new. Fresh leaves can be kept in the freezer.”
Continue reading “9. Thai green chicken curry”