Thai style Shepherd's pie

Thai Shepherd’s pie

2 baked potatoes, mashed

250g mince beef or lamb

1-2 tomatoes, chopped

1 carrot, finely chopped

4-5 kaffir lime leaves, shredded

3-4 fresh garlic cloves, finely chopped

1 red onion, chopped

1-2tbsp Thai red curry (I prefer ‘Mae Ploy’ brand)

1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)    Make mash potato and leave it aside.

2)    Heat the oil in a wok. Add the chopped garlic when it is hot and stir until the garlic is golden.

3)    Add 1tbsp (or 2 if you want it spicier) Thai red curry. Stir for a minute.

4)    Add mince beef (or mince lamb). Stir fry and season it with 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp oyster sauce and hint of granulated sugar. Stir fry until the meat is cooked.

5)    Add the chopped carrots, tomatoes, red onions, and shredded kaffir lime leaves. Stir fry for a few minutes.

6)    Transfer it to an oven proof container, layer mash potato on top and bake in the oven for 25-30 minutes.

Gravy to be served with Thai Shepherd’s pie

1tsp Thai red curry

200ml coconut milk

1tbsp fish sauce and hint of granulated sugar

1)    Heat the coconut milk in a pot or saucepan. Stir until it is boiled.

2)    Add1tsp red curry. Stir until the curry paste is dissolved.

3)    Season it with 1tbsp fish sauce and hint of sugar.

Serve this gravy with steamed vegetables.

Thai style pork salad

Thai style pork salad (‘Laab’)

250g mince pork or chicken

3 kaffir lime leaves, shredded

2 Thai red chillies, chopped

1 lime

1tbsp fish sauce, 1tsp soy sauce, hint of granulated sugar

1tbsp roasted ground rice

1 red onion or Thai shallot, chopped

2 cups water

1)    Boil 2 cups of water in a pot and wait until it is boiled.

2)    Add the mince pork to the pot. Boil until it is cooked.

3)    Transfer it to a mixing bowl, add the rest of the ingredients and mix well.

4)    Squeeze the lime juice and stir it well.

5)    Serve with some fresh cucumbers and salad leaves.

Christmas

The turkey was marinated in coconut milk, lemon grass, garlic, Thai fish sauce and seasoning sauce.

Stir fried prawns with basil leaves and fresh red chillies

Stir fried prawns with basil leaves and fresh red chillies

2 garlic cloves, finely chopped

King prawns

1 red onion, chopped

2-3 Thai red chillies, chopped

5-7 basil leaves

1/2tbsp fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp oyster sauce, hint of granulated sugar

2tbsp sunflower or vegetable oil for frying

1)    Heat the oil in a wok and wait until it is hot. Add the chopped garlic and red chillies and stir until the garlic is golden.

2)    Add the prawns and stir fry until they are cooked.

3)    Add the chopped red onions and basil leaves. Stir fry for a few minutes.

4)    Season it with 1/2tbsp fish sauce, 1/2tbsp seasoning sauce, 1/2tbsp oyster sauce and hint of sugar. Stir fry again for a few minutes.

Examples of how to combine the dishes

Thai style roast gammon

Roast gammon (Thai style)

[This recipe works with beef as well]

3tbsp fish sauce, 1tbsp Thai seasoning sauce

1tbsp palm sugar (or normal sugar but palm sugar makes the meat taste better)

2tsp roughly pounded coriander seeds (or 1tbsp chopped fresh coriander)

2tbsp chopped fresh garlic

750g smoked gammon joint (or small/ medium beef roasting joint)

1)    Combine all the ingredients in a mixing bowl. Marinate the gammon or beef joint with the mixture. Leave it in a fridge overnight.

2)    Roast the marinated gammon or beef in the oven. Adjust the heat to suit the size of the meat. Brush the gammon or beef joint with the mixture every now and then. Roast it until the gammon or beef is thoroughly cooked.

3)    Serve with roast potatoes, parsnips and steamed vegetables.

Gravy to be served with gammon or beef

1tsp Thai red curry

200ml coconut milk

1tbsp fish sauce and hint of granulated sugar

1)    Heat the coconut milk in a pot or saucepan. Stir until it is boiled.

2)    Add1tsp red curry. Stir until the curry paste is dissolved.

3)    Season it with 1tbsp fish sauce and hint of sugar.

Beancurd and Chinese leaves soup

Beancurd and Chinese leaves soup

150g soft white beancurd, cut into small cubes

3-4 Chinese leaves, finely chopped

1 vegetable stock cube

1 tbsp fish sauce, 1tbsp Thai seasoning sauce, ½ tsp sugar

2 cups water

1)    In a pot, bring the water to the boil. Add the vegetable stock cube. Stir.

2)    Add the chopped Chinese leaves.

3)    Add the beancurd and stir slightly until the Chinese leaves and beancurd are cooked.

4)    Season the soup to suit your taste. Transfer to a serving bowl and serve.