Monday, 13 January 2014

Thai Supper Club

First Supper Club of the Year! Much as I love experimenting and always cooking something I've never done before, I wanted to try out the recipes I had learned at the Taste of Thailand Class at the School of Wok. I couldn't get all the ingredients, like the Thai aubergines, lesser ginger and galangal, but managed to make adequate substitutions. The satay I've done before with chicken, and here I used fillet of pork, as I didn't want to overdose on chicken!

Starter:

Pork Satay with Peanut Sauce
served with a red pepper and cucumber salad.

A light yet spicy starter, with loads of flavour, reasonably simple to make once you had some time to marinade. You can find the recipe here.

Pork Satay with Peanut Sauce

Main Course:

Thai Green Chicken Curry
made with homemade green curry paste
served with lemongrass rice

A fresh and spicy curry made using the recipe from the School of Wok class. The use of fresh kaffir lime leaves makes all the difference. Some grinding with a pestle and mortar required!

Green curry paste with 10 chillies...
... Thai Green Chicken Curry







Vegetarian Pad Thai
served with chopped honey roasted peanuts

Ingredients such as tamarind paste and lime juice give this dish an really authentic Thai flavour. Remember to line up your ingredients clockwise in the order you need them, as it's quick wok time!

Ready to cook...
...Pad Thai

Dessert:

Lemon and Lime Ginger Tart

This is one of my favourite simple desserts. Tangy and zesty, the citrus fruits are a really refreshing taste after an evening of spice. The best thing I ever tore out of the Metro!

Lemon and Lime Ginger tart