Thai Pork Toasts (Kanom Punk Na Moo)

My sister made these for us as a thank you for helping her to move some stuff about in her house. I was amazed at how simple yet delicious they were. This recipe is more intricate as the pork mince is flavoured, but they’re still a doddle to make and taste fantastic. The original recipe can be found on Supatra’s website.

For four people you need
500g pork mince
2 tbsp finely chopped coriander
1 tbsp crushed garlic
2 spring onions, finely sliced
1/2 tsp black pepper
1 tbsp cornflour
4 tbsp mushroom soy sauce
1 egg
8 slices white bread, crusts removed and cut into four squares
vegetable oil for deep-frying

Mix all the ingredients, apart from the bread and oil, together till thoroughly combined.

Divide into 24 balls and press each onto a square of bread.

Heat the oil until a cub of bread sizzles immediately upon contact and turns golden brown in about 30 seconds. Fry the toasts in batches, flipping over half way through to ensure the pork is throughly cooked.

Drain on kitchen roll and serve with a dipping sauce. We had one made from fish sauce, soy sauce, chillies, garlic and coriander but anything you fancy will do! Enjoy 🙂

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Kai Look Kuoy (son-in-law eggs)

I remember my mum making this for her Thai son-in-law when he came to visit after the birth of his son. And I remember just how delicious they were too. But it’s taken me over a year to make them for myself (and my boyfriend ;-)). And OMG how awesome they are! Made with quails eggs, they make a lovely canape; or else serve 3-4 per person as a starter with a selection of other yummy Thai bites.

For 12 portions you need:

To serve:
12 leaves from little gem lettuces, washed and dried.

For the eggs:
12 quails eggs
vegetable oil for deep frying

For the topping:
6 shallots, sliced thinly
6 garlic cloves, sliced thinly
1 tbsp roughly chopped fresh coriander

For the sauce:
2/3 Barts spice jar of tamarind paste
2 inch chunk of ginger, finely grated
2 thai chillies, sliced thinly
2 tbsp light soya sauce
1 tsp ground cumin

Begin by mixing everything together for the sauce. Leave to one side to allow the flavours to develop whilst you do the other stages.

Semi hard boil the quails eggs in simmering water for 3-4 mins. Refresh in cold water and then *carefully* peel the shells away (if the eggs are very fresh this will be tricky so take your time!).

Heat vegetable oil in a shallow pan to a depth of about 2cms. Deep fry the shallots and garlic and drain on kitchen paper. Repeat with the eggs, frying until they become crispy and golden brown all over.

Place the lettuce leaves on a serving dish and place a dessertspoonful of the sauce in each one. Top with an egg and then the shallots and garlic. Finish with some fresh coriander. Sigh in pleasure as you eat. Totally and utterly delicious!

Old School Melon Boats (v)

I ended up doing three starters yesterday as blue cheese has been giving me a frightful migraine recently 😦 So this was my starter, much to the disgust of L who wanted it for himself too…!

For one portion you need:
3 slices of melon
3 slices of orange
3 cocktail cherries
3 cocktail sticks
1/2 tsp ground ginger.

Lay the melon slices on a plate and slice the flesh from the skin. Cut into segments. Carefully thread the orange on to the cocktail stick and top with a cherry. Stick into the middle of the melon slice. Repeat. Dust with ground ginger. Feel like you’re stuck in the 1970s eating the height of novel and new cuisine…

Potted Stilton with Port

This is what the non fish eaters are having for their starter tomorrow. Tho I think I might be on the melon as blue cheese has started giving me blinding migranes 😦

For 4 portions you need:
50g butter
1 bunch spring onions, finely chopped
1/4 cup port
125g Stilton
1/2 small bunch parsley, finely chopped
freshly ground black pepper

Melt the butter and sautee the onion for about 5 mins. Add the port and boil for 1 minute and simmer for a further 2 mins. Add everything else and stir till melted. Blitz till smooth and leave to set in ramekins. Serve with salad and crackers.

Asparagus with Poached Egg

Spring is finally sprung! The first of the new season British asparagus was delivered in our riverford veg box today and never having been someone to resist temptation it was scoffed in this simple recipe as a starter. My only complaint was that there wasn’t enough!!

For 2 people as a starter you need:
1 bunch asparagus
2 eggs
bread and butter
salt and pepper

Snap the asparagus and wash. Lay in a steamer and steam for 2-3 mins till tender. Meanwhile poach 2 eggs (you do know how to do that don’t you??!). Lay the asparagus on a plate, top with the egg and season. Serve with buttered toast on the side. Glorious!

Mozzarella with Chillies and Basil

Again, in honour of eat something hot and spicy day, a variation on the classic mozzeralla, tomato and basil salad.

For 2 servings you need:
1 ball fresh, good quality mozzarella
handful torn fresh basil leaves
1/2 finely chopped chilli
pepper/chilli flakes
6 cherry tomatoes
good quality olive oil

Slice the cheese and lay on a plate. Add slices of tomato. Top the cheese with the chilli then basil and finish with the pepper/chilli flakes and the fresh basil. Drizzle over the oil and serve either on its own or with some italian crusty bread to mop up the lovely juices.

Watercress, Apple and Stilton Salad

This was our starter for Christmas Day. And so nice was it that I had it for my supper on Xmas day too!

To serve 4 people as a starter you need:
1 large pack of watercress (preferably organic) washed and drained
1 apple, julienned
100g crumbled stilton
handful walnut halves
1 tsp french mustard
2 tbsp walnut oil
2 tbsp light olive oil
2 tbsp white wine vinager
salt and pepper

Scatter the leaves on the plate and then scatter over the cheese and walnuts. Drizzle over some dressing on each plate and scoff. Simple yet light and delicious at the same time.