Upcoming posts

(Mainly to serve as a reminder to myself)

Cupcakes
Prawn malai
Chicken curry
More Michelin-stardom

Khao soi (for two)

I found a recipe for this at Chubby Hubby. It’s slightly modified to take account of what I could manage and what I thought I’d prefer.

The Boyfriend and I were supposed to have Thai curry for dinner but I didn’t feel like having that so I went out for some extra ingredients to make this.

Red Curry Paste
3 red chillies (these are the large ones about as thick as your finger from Tesco) with seeds in
1 shallot
1 stick of lemon grass
1 pinch kaffir lime leaves
1 piece of ginger, about the size of my thumb
2 cloves of garlic
Juice of ½ a lime
Rind of ¼ a lime
A glug of fish sauce (use judgment)
A glug of oil
Sprinkle of ground coriander
Sprinkle of ground cumin
Half a teaspoon tamarind paste

Blitz together in food processor until mostly smooth (it doesn’t matter if there’s small bits)

400g chicken cut roughly
Red curry paste
1 tin coconut milk (400g)
Dash of turmeric
Half a mug of chicken stock (one stock cube)
1 tablespoon fish sauce
1 teaspoon white sugar
3 slabs Sharwoods egg noodles (medium)

Put the turmeric, paste and half the coconut milk in a big saucepan and bring to the boil.
Add the chicken stock, the rest of the coconut milk, fish sauce, sugar and the chicken.
Cook for about 30 minutes with a lid on (if you don’t want lots of juice, keep the lid off).
Boil the noodles, drain and stir some plain oil through them.

To garnish (all chopped up):
2 shallots
1 continental spring onion
A bunch of coriander
1 red chilli

Get two bowls and serve the noodles. Spoon the chicken and coconut mixture over it. Garnish to taste.

El Bulli

My Boyfriend and I went to El Bulli at the beginning of this month. I blogged about it on my personal blog and here are the links to the posts
El Bulli - Pre-starters
El Bulli - Starters
El Bulli - Mains
El Bulli - Desserts
El Bulli - Post-dessert surprises