All posts tagged: prawns

Recipe: Prawn Tom Yum Kung (a vibrant and delicious Thai soup)

I have returned to London for a short stretch, and minutes off the plane it seems, I have contracted the brutal head and chest cold that has been taking London down. I was doing so well, I have not had one cold this winter. For relief and to fight it, I need something simple, firey and potent to blast the germs out. I also need something cheerful and bright. My life is full of lemon, honey & gingers. I now also need to introduce Prawn Tom Yum Kung soup. This recipe is another from Thailand from my class at the cooking school at the Khlong Lat Mayom floating market. This is an authentic recipe and is full of flavour. I think it is also the perfect thing for a cold. There are two ways of making it, one is clear and one is milk with some more firey heat. In Thailand they use tinned milk which is quite sweet and lighter than coconut milk. I am going to work on a coconut milk version, and for …

Recipe: Prawn and Pork Lemongrass Patties in Lettuce Leaf Wraps with Carrot Salad

The inspiration for these patties comes from fond memory of a lovely trip to Sydney some years ago, pre blogging, so I have never written about it here. Particularly, of an evening in a Vietnamese restaurant in Sydney’s Chinatown. Now, brace yourselves. At the time, I didn’t eat meat. It is ok really – calm down – it really is ok. I ordered a prawn on sugar cane dish. I asked what was in it, was there any meat? No just prawns, don’t worry. Any meat at all, any pork? (I expected there would be). No, no! Just garlic! The waitress looked at me, suddenly worried and said: do you have a problem with garlic? No, no I don’t. Bring it on. I took a bite. SAUSAGE. Pork sausage with a lick of the sea. It was lovely and I couldn’t resist it. I conferred with the waitress who said, why yes, there is pork in there! Of course there is. I ate every bit, it was delicious. And that taste memory, and the recall …

L’atelier des Chefs

I have a bit of an obssession with food, this is true. Even more so when cooking and trying new things. So, when I heard about a new cookery school that had opened in central London I had to try it. Firstly, I was curious, l’atelier des Chefs is very popular already in France, and, their arrival in London has been highly publicised in the media and blogosphere. They’ve different types of classes, they run up to 5 sessions a day ranging from a half hour to two hours. For them it’s about the food but also the social experience of sitting down and enjoying your meal with your fellow cooks and a glass of wine. One class runs for half an hour over lunch, called the “Cook, Eat & Run”, then there’s the 60 minute class covering two courses, the 90 minute class covering 3 courses and the 120 minute class covering 3 courses based around a theme (e.g. they’ve one coming up for foie gras). Secondly, I’ve been reading great things, Krista (of …

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Prawn Curry (again)

So, round about the time I started this blog, just under a year ago, I blogged one of my favourite dishes – Prawn Curry. We were eating it about once a week, it’s tasty, healthy and quick, and fit in perfectly on those evenings where you’ve had a long day in the office and all you want is something quick and tasty with a glass of wine. On some of these evenings, the wine may even be the most important part ;) Now, when I like something, I tend to talk about it, and friends of mine were hearing alot about this prawn curry. Then they started to think that perhaps I was making it up! How can she be making a curry from scratch after work when she only leaves the office at 7pm? How?! So, to salvage my reputation I had to gather some of them together and cook it for them. Then they would see! The recipe is based on a Goan recipe I found online some years ago. It requires using …

Fish pie for the soul

This month has been one for comfort foods, certainly not one for diets, not that I’ve ever gone beyond thinking that it might be a good idea to cut out x or y (usually x = crisps & y = cheese) and planning how I should successfully do so, usually to fall at the first hurdle, whichever shop crosses my path that sells the finest of either. I am not unhappy about that, I’ve never approached diets or the thought of them too seriously, moderation is best in all things (with the occasional lapse of course). Life is for living, might aswell just get on with it and make the most of it, eh? Especially when food gives such pleasure. Once in school, we made a dish called fish crisp, a baked mackerel dish topped with irish tayto crisps (I kid you not). I was 13 or so, and hated fish at the time. When my mother would grill fish I would leave the house in protest and not return until I had deemed the …