OK, What's For Lunch or Tea Today?

[Marco]

Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.

Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!

Marco.

[Marco]

Attachment 26296Some fried potatoes and onion and a couple tasty grilled tuna steaks...

Looks interesting, Timothy.. Any chance of a bigger picture?

Marco.

[Yomanze]

Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.

Cool, love a Tom Yum.

I also add a teaspoon of Nam Prik Pao into each bowl before ladling the broth in, which is an amazing roasted chilli paste. Magic.

[Yomanze]

Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!

Marco.

You really need the lime leaves. Most Oriental shops will have them frozen in a plastic tub, which is my favourite, way better than dry.

[Marco]

Oh mate, I know... Wouldn't dream of not using them in recipes like that. Has to be authentic! We've got a great Thai noodle bar in Wrexham, with a shop attached, which sells all of that kind of stuff: http://trythaishop.co.uk/

What I meant was I wouldn't have to buy anything to make the soup, apart from the Kaffir lime leaves. Got the rest of the ingredients

Marco.

[Marco]

I also add a teaspoon of Nam Prik Pao into each bowl before ladling the broth in, which is an amazing roasted chilli paste. Magic.

Good tip, and noted!

Marco.

[Marco]

Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:

Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:





Roast chicken later for dinner!

Marco

[User211]

Sometimes you gotta make stuff up with what you have.

Eat of the week I reckon. So gotta document for future reference.

Half a green pepper, 2 spring onions, 4 halfed cherry tomatoes, half a red chilli, 10 leaves Thai basil fried in butter/olive oil but in an obvious order. Three eggs dumped into it and scrambled with it. Ripe Chaource dumped on top.

Fried chorizo slices and 4 hash browns plus Piri Piri sauce.

Ace.

[Frazeur1]

Sorry Marco, not sure how to get a bigger pic on here, probably shouldn’t have bothered, but it was good!

[Alex_UK]

The Fountain at Tuddenham (about 3 miles north of Ipswich) http://www.tuddenhamfountain.co.uk/

My wife had Mediterranean Lamb Shank:



I had 28 day aged ribeye:



Daughter had a roast, but I forgot to photo that, then she couldn’t decide on Crème Brûlée or Pecan cake so had a sample of each!



Son had chicken goujons - good thing about this place is that even the kids meals are properly done and not processed rubbish. The staff are always friendly and reasonably priced.