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Written by Bear
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Friday, 15 February 2008 |
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The Green Curry, along with Pad Thai, is probably the most famous Thai dish outside of Thailand, or Siam as my mother calls it.
However, the green curry served in many restaurants in the UK is missing two things: sweetness and tons of chilli. For in Thailand Green Curry is the hot one.
Recently I watched Nigella Lawson cook a really quick Green Curry on television. She was really proud of herself. But she got a couple of things wrong. To start with Green Curry is meant to be quick, and quicker than she did it. Secondly she made it far too complicated.
So, here is a very basic, and searingly good Green Curry - Bear style!
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Last Updated ( Wednesday, 20 February 2008 )
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Written by Bear
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Friday, 15 February 2008 |
 Chicken soup is one of those underrated, often badly cooked, essentials that is not just the mainstay of any Jewish mother, but of all who like great soup. There are a thousand variations to this soup, and I will no doubt be putting up some more as we go along.
But this is your standard starter for 10 - a great, easy to drink, 100% authentic, good for all occasions, chicken soup! The trick here is, of course, great ingredients. In this case I suggest small free range chickens. Slow grown and nice and fit. If they have fat, ridiculous breasts on them, then you have chosen wrongly.
By the way, this works best when started the previous day.
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Last Updated ( Wednesday, 20 February 2008 )
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Written by Bear
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Friday, 15 February 2008 |
 Now, everyone likes a good stew. It is one of the oldest ways of cooking food and still one of the best. Stew is really a very simple concept - it is the combining of ingredients in a sealed vessel. That is it. After that it is just a question of choosing the right ingredients for the job and getting on with it.
This one is loosely based on a French hunters stew. But over the years I have to admit it has become corrupted as I add different ingredients depending on what is available. Oh, and I have also added dumplings. However, I have stuck to the two core ingredients - Beef and Wine.
The beef is as important in a stew as it is when choosing the perfect steak. Choose from good quality beef stock like Hereford. The cut you want is something like shin or braising steak with plenty of thin fat marbling. But do trim off any very heavy fat or tough gristle as that wont help. While you are picking up your beef you will also need a bit of gammon hock - to help the whole thing along.
Now, on with the show.
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Last Updated ( Wednesday, 20 February 2008 )
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Written by Administrator
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Monday, 11 February 2008 |
 Any old bread is that stuff in the UK that supermarkets force down your throat. Just because it is cooked on the premises, however, does not mean that it is good bread.
Good bread starts with a good flour. It does not, however, involve the use or flour treatments or other rising agents other than yeast. It also does not need anything extra to make it last longer. If it is not eaten all at once, then it ain't great bread!
This recipe is my starter for 10. If I am not doing anything very clever, such as workign with a fermented starter or adding extra ingredients, this is where I start. From this point I can make rolls, loaves, batons, and even pizza without wandering off the list of ingredients. If you don;t plan to get over adventurous, then perfecting this recipe will probably keep you happy all on its own!
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Last Updated ( Wednesday, 20 February 2008 )
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Written by Administrator
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Monday, 11 February 2008 |
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This is based on an arabic lamb dish I had many years ago. I didn't really know how it was made so, although I think I have it fairly right, I will call it "Sort of" to be safe!
My version here is a bit less fatty than the original, but still very warming. It is a very straight forward dish made from the scraps left from the lamb when all the other bits have been eate - good honest beduin stuff! Here I have used lamb shredded from shoulder and ribs - very tasty that! But you can use minced lamb - that works fine and is cheaper!
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Last Updated ( Wednesday, 20 February 2008 )
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