Smorgasbord Food and Cookery Column with Carol Taylor – How to add fuss free flavor to your food.


Welcome to the Food and Cookery Column with Carol Taylor who lives in Thailand and infuses the spices of her adopted home into her recipes for all the family.

How to add fuss free flavor to your food.

To make delicious family food you don’t need to spend a fortune on fancy ingredients which cost a fortune. Most of us have access to a whole range of simple herbs, spices and aromatics which we can use to accentuate and bring maximum flavor to food.

I will tell you how to match the seasoning to the ingredient without spending a fortune…

It could be a stuffing, glazing, infusing, dry rubbing or marinating and viola it takes that simple dish to another level…

Making a bouquet Garni…

Is one of the simplest and easiest things to make…It is a classic flavouring for soups, stews and casseroles. All you need is a piece of string or a muslin square…and some herbs…Just tie together a bay leaf and a sprig of parsley and thyme or enclose in a muslin or cheesecloth square…You may also come across recipes which include rosemary, chervil, basil, tarragon and or peppercorns.

The Bouquet Garni is added at the beginning of the cooking and removed at the end…

Flavours for meat or poultry…

Flavour can be added to meat or poultry by using a dry rub, marinades or sticky glazes…so easy to introduce a bit more flavour…

If you marinade tougher cuts of meat it also helps to tenderize the meat.

A simple Cajun spice rub consists of a tsp/5ml of dried thyme, oregano, finely crushed black peppercorns, salt, crushed cumin seeds and hot paprika pepper mixed together.Just rub the spice into the raw meat or poultry then bake or BBQ until cooked.

This one is a favourite rub and again so easy just…

Combine 1 tbsp water and 2 tsp instant espresso powder in a small bowl, stirring until espresso dissolves. Stir in 2 tsp smoked paprika, 1 tsp unsweetened cocoa, 1 tsp ground cumin, 1 tsp olive oil, and ¼ tsp salt.

Time to get those fingers mucky…Rub the mix into your pork or chicken then bake or BBQ until cooked…ENJOY!

To Marinate red meat such as beef, pork or lamb…

Thanks to a successful marketing campaign by the pork industry, we almost reflexively think of pork as “the other white meat.” Technically, pork is still classified as red meat because it is a livestock product, like beef, lamb, and veal and all livestock are classed as red meat.

For us you can’t beat a good olive oil, lots of garlic and bruised fresh rosemary sprigs…Just add the meat and turn to coat the meat…Cover and chill for at least two hours or overnight before cooking in your normal way…

I always prefer to marinate my meat in a bag as it is easy to turn…

We love pork fillet and my favourite marinade is…Mix together

• 6 cloves of garlic finely chopped or crushed
• 12 juniper berries crushed
• 1 tbsp fennel seeds crushed
• ½ cup extra virgin olive oil

I cook mine in the oven and then make gravy from the juices…

Sticky Glazes…

This glaze is suitable for chicken or pork…

• 3 tbsp each of Dijon mustard clear honey and demerara sugar.
• ½ – 1 tsp chilli flakes
• ¼ tsp ground cloves
• Salt and ground black pepper

Cook under a grill or BBQ and brush with the glaze throughout…

For Fish…You can either stuff the cavity of a whole fish with herbs or coat a fillet of fish…These e all add a fresh flavor to fish and don’t over power the delicate flavor.
For fish or shellfish use lemon, lime, parsley, dill, fennel, lemongrass, Thai basil, bay leaves. Chillies…Stuffed steamed fish is very popular here…

For shellfish like mussels …..which are very popular here lots of crushed lemongrass, basil and chillies are used….For the recipe https://carolcooks2.com/2017/11/10/fish-friday-beautiful-thai-steamed-mussels/

To flavor rice and grains like couscous…

Adding herbs, spices and aromatics can help perk up rice and grains subtle flavours and add some colour. Always choose flavourings which compliment the dish the rice or grain will be served with.

To add some fragrance to rice which is served with Asian style stir fries and braised dishes add a whole star anise, cumin seeds or a few cardamom pods to a pan of rice before cooking. The rice will absorb the flavor during cooking.

I also sometimes add stock instead of water to flavor my rice which is a favourite with cumin seeds and some onion in this house…It is something my sister passed on to me from her Iraqi mother in law …

For a zesty rice or couscous heat a little chopped tarragon and grated lemon rind in olive oil or melted butter then drizzle over the freshly cooked rice or couscous.

To make an herby rice or couscous fork plenty of chopped fresh parsley or watercress through cooked rice or grains and drizzle with a little oil before serving.

Watercress Rice…with Orange Pork

Ingredients

• 1 1/2 cups of rice
• 1 ¼ lb Pork tenderloin cut into cubes
• 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
• 4-6 cloves of garlic finely chopped
• 2 tbsp fish sauce
• 3 tbsp of oil
• 3 tbsp fresh lime juice
• 2/3 cup Orange marmalade
• A ½ cup of finely julienned ginger
• Salt and pepper to season

Let’s Cook

  1. Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.
  2. Season the pork and with the pan on medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.
  3. Add the pork and brown for 3-4 minutes and then remove from the pan.
  4. Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.
  5. Garnish with the crispy ginger and watercress sprigs.

To add flavour to vegetables…Most fresh vegetables have a subtle flavour which when steaming or stir frying adding light flavourings is best…For example is you are steaming vegetables add a couple of bruised lemon grass stalks to the steaming water or a few kaffir lime leaves alternately add these aromatics under the vegetables in the steamer and steam until the vegetables are just tender.

When stir frying vegetables add a splash no more than a tsp of sesame oil just before the end of cooking…

Naturally sweet vegetables like carrots, sweet potatoes and parsnips are lovely roasted… the taste can be enhanced by using honey and mustard as a glaze or maple syrup.

I hope these have given you some ideas how you can enhance the flavour of your dishes quite simply and easily using herbs and spices…

 ©Carol Taylor 2019

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog and enjoy posts on healthy eating, conservation, waste management, travel and amazing recipes: https://carolcooks2.com/

My thanks to Carol for all her efforts to bring great cookery and healthy options into our diets and I know she would love your feedback. thanks Sally

Smorgasbord Posts from Your Archives – #PotLuck – Properly trained, man can be a dog’s best friend! by Carol Taylor


Welcome to the  Posts from Your Archives, where bloggers put their trust in me. In this series, I dive into a blogger’s archives and select four posts to share here to my audience.

If you would like to know how it works here is the original post: https://smorgasbordinvitation.wordpress.com/2019/04/28/smorgasbord-posts-from-your-archives-newseries-pot-luck-and-do-you-trust-me/

Carol Taylor does an amazing job each week with the food column and healthy eating posts here on Smorgasbord, and she deserves a break to get on with her own writing projects for a few weeks. So I am going to share four posts from Carol’s archives instead and she will be back with us on June 12th..  The first post is a throwback to when Carol and I first met in 2015 when she contributed a post about a Thai dog rescue organisation.

Properly trained, man can be a dog’s best friend! by Carol Taylor

Anyone who has been or lived in Thailand knows that they have a huge stray dog population. I also have many friends who have ” adopted ” stray’s/street dogs and generally it is in the plural.

Come on who can resist a sad face particularly when it’s a cute puppy or a dog who looks as if he just needs a cuddle, a clean bed and nice food instead of begging for scraps or going down the bins as many do.

Or if they have been badly treated, badly bitten in fights because dogs can be vicious when fighting another dog or humans they can be equally as vicious to our furry friends.

Prapas Pinyocheep, director of the Bureau of Disease Control and Veterinary Services, said on Monday the latest nationwide survey of the dog population, in 2014, concluded there were around 8.5 million dogs… 700,000 are considered to be strays and 340,000 females who can produce up to 10 pups a year so potentially 3.4 million animals per year increase.

In Phuket we have a number of small animal charities and Soi Dogs who run a free neutering/spaying service for cats and dogs it is just getting the word out there. They are also very active in rehoming dogs both here and abroad and are conducting a very successful campaign to stop the Dog Meat Trade.

We are in the process of adopting a lovely boy from Soi Dogs call Saangchai in the meantime however this lovely mum with puppies took up residence on my door step.

She is some sort of cross-breed and has a lovely ridge down her back so I suspect somewhere in her lineage was a ridge back. She is very sweet-natured and has quite naughty, mischievous pups who take her food even from her mouth after having gulped theirs so fast it can’t have touched the sides.

They look like gremlins with little faces and these enormous ears..daddy was an Alsatian. So not sure if they stay..but will have to think of a name…their mum I call Daisy .

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Today they are at the vets having a little operation so mum will not have any more pups and the puppies will not be able to produce any either. So that will be a little tiny reduction in the overall dog population.

As they are street dogs it’s likely that even if they stay with me they will sleep outside although mum does come inside when she can..the puppies are less friendly , more wary which is a shame as they are so young but hopefully they are coming around and know they get fed and cuddles and strokes.

Yehhhh back from the vets, bit sleepy but none the worse for wear…giving me the look that said why did you let them stick needles in me….mum

Oh poor babies…….

Time will tell if they stay but if they up and leave at least that cycle will be broken.I hope she stays as she is a really lovely girl, so sweet and good-natured.

Tomorrow we collect our forever puppy from Soi Dogs and I’m sure that will be another story.

©Carol Taylor 2015….

More about Saangchai.. next week… I know how much you love dogs…thanks Carol for letting me loose in your archives…

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

You can find Carol’s Food and Cookery column articles in this folder: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2019/

 Thank you for dropping in today and we would love your feedback thanks Sally

Smorgasbord Blog Magazine – Food and Cookery Column with Carol Taylor – St. Valentine’s Day – #Thai three course dinner


If you are looking for a special way to celebrate St. Valentine’s Day then perhaps a romantic dinner for two, created by Carol Taylor from some of her most popular recipes from the last couple of years, incorporating wonderfully warming and spicy Thai ingredients.

Tom Yum Soup with Prawns (Tom Yum Goong)

This is one of my favourite Thai soups and the first time I made it from scratch I questioned the colour as in many restaurants it is a bright orange colour. It is because a Tom Yum paste or stock cube is used…This one is made from scratch it also doesn’t have that sharp taste but is more mellow and I think more pleasant.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1 inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and half teaspoons of sugar
  • 7 – 10 tablespoons of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro ( Coriander)

N.B Next time I will use shallots instead of white onions and I recommend using lowest amounts of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Lets Cook!

First thing to do is put about 2 litres of water in a large pot to boil. Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1 inch strips or so.

Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.
Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai bird chilli for this recipe, but you can use however many you like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavour but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

  1. You can put the lid on just so it starts to boil which releases the herb flavours quicker.
  2. Now prepare your prawns I remove everything except for the tail…..others put in whole peeled prawns…personal preference.
  3. Boil your soup with all the herbs in it for about 10 minutes.
  4. Then add your mushrooms, which you should pre rinse beforehand.
  5. Cook for 4-5 minutes.
  6. Add tomatoes and onions.
  7. Cook for further 6-8 minutes.
  8. Now add prepared prawns and cook for 2-3 mins max (if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon.
  9. Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.
  10. Taste and adjust if necessary. This delicious soup is now ready to serve.

 

Orange pork with watercress rice. Serves 2/3 people

Ingredients

  • 1 1/2 cups of rice
  • 1 ¼ lb Pork tenderloin cut into cubes
  • 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
  • 4-6 cloves of garlic finely chopped
  • 2 tbsp fish sauce
  • 3 tbsp of oil
  • 3 tbsp fresh lime juice
  • 2/3 cup Orange marmalade
  • ½ cup of finely julienned ginger
  • Salt and pepper to season

Let’s Cook

  1. Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.
  2. Season the pork and with the pan on a medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.
  3. Add the pork and brown for 3-4 minutes and then remove from the pan. Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.
  4. Garnish with the crispy ginger and watercress sprigs.

This was very nice I wasn’t sure about watercress but the heat of the rice just wilted the watercress and it was very nice even hubby liked it….Me, I might add some chilli flakes next time…Just saying…

I hope you have enjoyed this little foray into the world of the watercress aquatic plant species its health benefits and recipes…

And for dessert…..Green tea Ice-cream

Ingredients:

  • 4 cups half & half or 2 cups whole milk + 2 cups heavy cream.
  • 5 tbsp matcha green tea powder.
  • ½ cup granulated sugar
  • Pinch sea salt salt

Lets Cook!

  1. Start by freezing the ice cream bowl for at least 12 hours.
  2. In a medium saucepan whisk together your cream, sugar and salt.
  3. Then over a medium heat start to heat the cream mixture and add the green tea powder stirring often and making sure all the powder has dissolved and there are no lumps.
  4. Heat until the mixture reaches a soft rolling boil.
  5. Remove from the heat and place in a bowl which is sitting in water filled with ice. When the mixture is cool, cover with plastic wrap and put in the freezer.
  6. After about 45 minutes check and if it has started to freeze around the edges then remove from the freezer and beat it to break up any frozen pieces then return to the freezer.
  7. Check the mixture about every 30 minutes stirring vigorously as it is freezing.
  8. Obviously if you have an ice cream maker then follow those instructions I don’t I have to use elbow grease or you can use a hand held mixer.
  9. Keep checking and repeating the above step until your ice cream is lovely and smooth…It should be ready in 2-3 hours.

Enjoy!

©Recipes Carol Taylor

I hope you will enjoy putting this three course meal together and Carol will be back again next week with her regular column and a new series of Cook from Scratch 2019.

 

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

You can find out more about Carol and catch up with her Food and Cookery Column HERE

Connect to Carol via her blog: https://carolcooks2.com/

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol cooks Stir Fries


Hello and welcome wasn’t it fun last Wednesday at Sally’s Halloween party? I hope you all enjoyed our post on Onions and Garlic it certainly kept the vampires away and didn’t our Sally look absolutely amazing?

The week before Halloween I posted on how to make perfect Fried rice and it seemed from the comments to be a popular post…I also discovered that many of you love stir fries and dishes which can be made quickly and are just as easy to make for one as for 6 people. A boon when you are working or have writing deadlines to meet and know that you do need to eat but don’t want to spend hours in the kitchen but want a tasty meal…

Most Thai meals are stir fried…Thais don’t have ovens like we do and many just cook on one ring or an open fire so one wok and away they go. They produce the most tasty food with lots of fresh herbs and or vegetables and they eat a pretty varied diet and healthy as little fat is used in stir fries…

For me when I was working I just used to freeze my meat in portions and get it out before work and in the time it took my rice to cook I had a tasty hot meal…

All of these recipes can be made using minced ( ground) chicken or pork, sliced or cubed chicken or pork, chicken livers or fish/prawns(shrimp).

Pork/ Chicken and Sweet Basil ( Horapa)

Ingredients: For 1 serving.

• 100 gm pork loin sliced finely or ground pork/chicken can be used.
• 2/3 birds eye chillies cut in small slices.
• 2/3 cloves garlic finely sliced.
• 2/3 long beans (snake beans) chopped in small pieces.
• 2 stems Thai Sweet Basil called Horapa in Thai
• 1 tbsp Oyster Sauce.
• Shake or 2 of Maggi ( seasoning sauce)
• 1/2 tsp black soy sauce.

Let’s Cook!

Put a tiny bit of oil in small frying pan.

Add chillies and garlic and cook for 1 minute then add your finely sliced pork loin-stirring until cooked about 2- 3 mins. Add the Green Beans and stir.

Add the Oyster Sauce, Maggi and Black Soy stir to combine.

Lastly add the Thai Sweet Basil cook for further 1/2 mins.

In the picture, I have served it with cauliflower rice which I love but I also serve with steamed rice it depends just how I feel…

Enjoy!

Krapow Moo is my favourite Thai dish and one which we often have for brunch…we are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chillies and garlic together in my pestle.

Ingredients: This serves 3/4.

• 200 gm Pork mince
• 4/6 snake beans cut into 1/4 inch slices. If you can’t get the beans pictured then ordinary green beans will be fine.
• 2-4 cloves of garlic finely chopped
• 1-5 Thai chillies
• Krapow …A big bunch of Thai Holy basil leaves picked and as you can see from the photo I use quite a lot.
• 2 tbsp Oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp black soy.
• A splash of cooking oil…I use Coconut oil.
• Good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

To prepare

Peel the garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the minced pork( chicken) and stir until cooked 3-4 mins.

Add the beans and all the sauces and stir cooking for 1/2 minutes. Add a little hot water if the sauce is too strong.

Add the herbs and stir until just wilted …It is now ready to serve..Traditionally here it is served topped with a fried egg…

N.B. Holy Basil is available now in many Asian stores throughout the world. Pictured below it is one of the herbs which doesn’t store well or freeze so I just buy enough for my needs if I don’t have any to pick again it is a picky grower and soon goes to seed.

Please note I have put for example 1-5 chillies it all depends on how hot you like your food and the same with garlic I love lots of garlic and herbs BUT as I always say start with a little you can always add and most importantly TASTE AND TASTE again and again while you are cooking trust your palate…

Enjoy!

This Green Chicken is a lovely dish a really lovely stir fry with coriander, mint, spinach and green chillies and the result is awesome with some lovely flatbread and an Indian pickle it is really lovely…

Ingredients:

• 1 kilo of chicken pieces cut up fairly small.
• 4/5 cloves of garlic
• A piece of fresh ginger chopped finely
• A bunch of green onions chopped
• Handful of Coriander
• Handful of Mint
• 2 bunches of spinach
• 1/2 tsp of black pepper
• 2/3 green chillies

Let’s cook!

Add a tbsp of ghee or oil to a pan while it is heating crush the chillies and the ginger in a pestle and mortar and add to the oil cook for about a minute stirring as we don’t want to burn the garlic add the onions and allow to sweat but not colour too much about 3-4 minutes.

Add the chicken and pepper, stir and lower the heat until the chicken is golden in colour.

Clean and wilt the spinach the spinach for 1-2 mins and set aside.

Once the chicken is golden add the spinach and cook for a further 10-15 mins add the coriander and mint in the last 3 mins stir to combine. Check and add salt if required.

Enjoy!

This lovely spicy chicken liver dish is very easy and quick to make…In Thai it translates to Pad Ped Kuang Nai Gai Tua Fuk Yaao … try saying that after a few glasses of wine.

Be sparing with the curry paste if you don’t like it too hot…We have it so tears run, even hubby, who doesn’t love hot like we do but loves chicken livers eats it anyway…

Ingredients:

• 350 gm Chicken Livers
• 4 or 5 long green beans.
• 1 tsp Red curry paste….. depending on the red curry paste you use you may need to add more…I use a locally made one which literally blows your head off …so only use a tsp and it is still hot!
• 1-2 tbsp Fish Sauce.
• 6/8 Lime leaves very finely sliced.
• 4 tbsp Coconut Milk.
• Small amount of coconut oil.
• Cheek of fresh lime ( optional)

N.B You can use oil of your choice I just always cook with Coconut oil.

Let’s Cook

Clean and cut up chicken livers…I do bite size pieces.

Cut up long beans into half-inch long pieces.

Finely shred lime leaves…..I roll them and shred finely with a sharp knife….This took me a little while to perfect this and I still struggle to cut it as finely as Thais do…

Heat the pan over fairly high heat, add a small amount of oil, add chilli paste and 1 tbsp

Fish sauce stir until paste is liquid, add finely sliced lime leaves and chicken livers , stir until just cooked.

Add green beans and coconut milk and cook gently for 2/3 mins.

Taste and add more fish sauce if required…I generally add about another half tbsp and a squeeze of fresh lime juice.

It is now ready to serve…this is quite a dry dish so can be served with a small bowl of miso soup with chopped spring onions if liked.

Enjoy!

Asparagus is very plentiful here and one of my favourite stir fries are with prawns, lemongrass and lime leaves.

A very quick and easy stir fry to do, once you get all your ingredients together.

Ingredients:

• 250 gm asparagus cut in half…asparagus is very thin here but if you are using thicker asparagus then either shave the asparagus or cut into 3-inch pieces.
• A small piece of ginger peeled and grated.
• 1 stalk of lemongrass bashed and very finely chopped.
• 4 lime leaves very thinly sliced
• 3-4 tbsp of fish sauce
• 1 tbsp palm sugar or light muscovado sugar
• 1 tbsp coconut oil
• 10 raw king prawns either peeled or leave the tails on.
• 1 shallot thinly sliced
• 1-2 Thai birds eye chillies finely sliced
• 2-3 cloves of garlic finely chopped
• 4 spring onions cut into 2-inch pieces

Let’s Cook!

Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put to one side.

Meanwhile, heat the wok on high and when it’s really hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for one to two minutes, until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Add the onion to the wok and stir-fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four minutes until the onions have softened.

Add the asparagus and stir-fry for a further minute.

Finally, add the prawns, pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (around three minutes).

Serve immediately with Thai steamed rice and enjoy!

I hope you have enjoyed reading these Thai stir fries they are all quick and easy and as I stated you can use chicken or pork, sliced or ground.

You can serve with Jasmine steamed rice or fried rice or cauliflower rice plus a side of freshly washed herbs , sliced cucumber, springs onions and sliced white cabbage…

Thank you for reading and if you have any questions about ingredients or anything then please ask in comments xxx

©Carol Taylor 2-18

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

My thanks to Carol as always for the time and effort that goes into these posts.

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally