What's for tea tonight? (pt5)
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vodka martinis
sheothebudworths
Up the bum - no babies!!!
I've got a pack of 'exotic' (LOL) mushrooms, so I'm going to fry them with some garlic then add a bit of creme fraiche to the juices and have them on toast. 
The kids didn't take to the chilli too well
but they did try it...and that's all that matters in this house ...so I'm 'rewarding' them with frankfurters, noodles and mange tout off the plot for tonights dinner.... 
Hopefully they'll be some more strawberries on the plot to have with a bit of vanilla ice cream for pud.
The kids didn't take to the chilli too well
but they did try it...and that's all that matters in this house ...so I'm 'rewarding' them with frankfurters, noodles and mange tout off the plot for tonights dinner.... Hopefully they'll be some more strawberries on the plot to have with a bit of vanilla ice cream for pud.
Last time I served this soup my brother-in-law said it was the first time he'd ever eaten a smoothie with a spoon.
You've never had cold sour cherry soup with red wine and Kirsh in it? Now THAT'S a cold soup, "fruit" or no fruit.
ahem, soup:
a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients. (my bold)
smoothie:
a thick beverage of fruit pureed in a blender with ice and milk, yogurt, or juice
pudding:
a thick, soft dessert, typically containing flour or some other thickener, milk, eggs, a flavoring, and sweetener: tapioca pudding.
it's not soup
anyhow, *dusts hands*, we're on chilli tonight - and think I'm-a gonna make a tom kha gai tomorrow night
mrsfran
Well-Known Member
Kheema! http://101things.wordpress.com/2006/06/17/kheema-matar-minced-lamb-curry-with-peas/
It's probably my favourite recipe, and certainly one of the most popular.
first things that spring to mind are moussaka or shepherds pie
feyr
evil evil monkey!
Fruktsoppa ( swedish fruit soup) is a pudding soup, and its gorgeous!
and by your logic tomato soup isnt soup either
Looby
Well-Known Member
Ooh had that last week - you making from fresh, or using paste? Recipe?
I'm cheating on a few things, like proper chicken stock (will use powdered) and fresh galangal (again, have powdered), and I'm not using the straw mushrooms cos a) can't find them around here in time (would mean trip to liverpool) and b) couldn't get daughter to eat it if they were in
Recipe c&pd:
Tom Kha Gai
Serves:6 servings
Ingredients:
4 cups Thai Chicken Stock; see below
2 boneless skinless chicken breasts;
(about 3 ounces ea), cut into 1" cubes
1 cans straw mushrooms (15-oz); drained
1 Thai chile (to 3); roasted
5 Tablespoon fish sauce
3 1/2 Tablespoon lime juice
1 cans coconut milk, not light (14 oz)
1 1/2 cups chopped cabbage
Kaffir (Thai) lime leaves; for garnish
Cilantro leaves; for garnish
THAI CHICKEN STOCK
1 chicken carcass
8 cups water (to 10 cups)
3/4 cup thinly sliced galangal (to
- 1 cup)
6 stalks lemon grass, lower thick portion on; pounded
10 kaffir (Thai) lime leaves
Cooking Instructions:
For the Thai Chicken Stock: Place chicken carcass in stockpot. Add water, galangal and lemon grass. Roll lime leaves and crush lightly with hand, then add to pan. Bring to boil, then reduce heat and simmer 45 minutes to 1 hour. Strain. (Makes 6 cups)
Bring Thai chicken stock to simmer over medium-high heat in large pot. Add chicken, mushrooms and chiles and cook until chicken is cooked through, about 4 minutes.
Stir in fish sauce, lime juice and coconut milk. Add chopped cabbage and cook until just tender, about 1 minute.
Divide among serving bowls and garnish each with 1 to 2 lime leaves and cilantro.
This recipe yields 4 to 6 servings.
made it a few times and it's lush. also adapted it for a fish soup using coley fillets, and used fish stock instead of chicken. just hope I've got enough dried lime leaves left
e2a - I always cook it for longer - so the chillis really get infused
May Kasahara
take me to the feeling
Pizza tonight 
with ice cream for afters
with ice cream for afters Fruktsoppa ( swedish fruit soup) is a pudding soup, and its gorgeous!
and by your logic tomato soup isnt soup either
shut up
Actually that's not far away from my cheats recipe the other night. I'd been to Wing Yip, so I used tom yum paste (more hot and sour) along with fresh stock, lemon grass, ginger, lime leaves. Baby corn, snake beans and ordinary mushrooms in mine too.
Galangal's worth it, for the colour it often gives alone, if you can get hold of it. I was lazy, but if I didn't have an oriental store in my doorstep I'd resort to some of those thai 'kits' you sometimes see in the supermarkets
Yeh, I've done it from scratch before a few times, and it's deffo worth it...but like I say, live in the fucking backwoods so will make do with what I have. Just feeling the need for the kick of the chillis and the citrus mmmm
Didn't know that about lime leaves, but have frozen my chillis for years now anyway - perfect straight out of the freezer
I usually get great big bags of dried lime leaves from an online store for buttons. Have you SEEN how much Tesco charge for about six of the fuckers???
Didn't know that about lime leaves, but have frozen my chillis for years now anyway - perfect straight out of the freezer
I usually get great big bags of dried lime leaves from an online store for buttons. Have you SEEN how much Tesco charge for about six of the fuckers???
Definitely worth tracking down the frozen variety, which hold lot more flavour than the dried versions. My little, local oriental store already has them in the freezer compartment - it's only the bigger places that you can sustain fresh stocks.
Tescos are a con for 'ethnic' foods. You've got to laugh at their paltry section in the Brixton store, selling plantains for twice the price of everywhere else and 6 litchis in polythene for extortionate prices.
That keema curry looks good.
Tonight and it's roasted veg (aubergine and courgettes to use up) with pork loin chops and some roasted new potatoes.
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