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.