We’ve been eating lots of Thai food after the amazing cookery class with Deethechef last weekend. Here’s a ten-minute stir fry recipe that I made for dinner tonight when my friend Hilary came over. Hardly any chopping involved, just lots of stir frying in a very hot wok. Recipe from The Woks of Life. I used turkey mince because I don’t know what ground chicken is. My recipe is slightly different because I didn’t have all of the exact same things in the kitchen. Ingredients below the video!
I cooked loads of yummy Thai food with Deethechef from Cooking Happy in Peckham. Dee runs regular Thai cookery classes at Anderson’s on Bellenden Road in Peckham. More info about these on the East Dulwich Forum or on her Facebook page. Recipes below the video. Contact Dee for cookery classes: firstname.lastname@example.org
I made this quick and easy snack after-school today with my school chum Mia. All you need are chicken mini-fillets, seasoned flour, breadcrumbs and one egg (with a splash of milk). Flour and egg twice, dip in breadcrumbs then fry on a medium heat for 5 minutes. We served it with leftover rice from last night’s thai curry and spiralized cucumber.
This is the second time I’ve cooked duck. The first time I tried to cook a duck breast in a pan and then put it in the oven but it went too chewy. I was looking for duck recipes and found this on the Gressingham Duck web site and it was one of the quickest to prepare so I thought I would give it a go. It was so easy to make as you just bung everything into a food processor, then straight into one pan. The taste is 100 times better than out of a jar! Gressingham also do a very tasty spatchcock poussin and guinea fowl which are both available at the Sainsbury’s in Forest Hill SE23. I have a Poussin Sunday Roast recipe to share with you soon so keep an eye on my blog! Ingredients below the video.
- 4 Gressingham Skinless Duck Breasts, cut into 2cm pieces
- 2 tbsp olive oil
- 2 x 400ml tins coconut milk
- 3 Shallots, skinned and roughly chopped
- 2 Red chillies, de-seeded
- 3 Garlic cloves, peeled
- ½ inch piece fresh ginger
- ½ inch piece fresh galangal
- 4 Fresh lime leaves
- 2 Lemongrass sticks, outer skin removed and finely sliced
- ½ bunch coriander, washed and leaved and stalks separated
- 1 tsp ground cumin
- 1 tsp ground coriander
- A Few Thai basil leaves to garnish
- 2 tbsp Palm sugar (or demerera)
- 2 tbsp Fish sauce
- Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
- Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
- Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.
Today I visited my favourite chef Maya who works in the House Of Tippler. Maya is Head Chef of Pretty Tapas and I love her food! Today Maya showed me how to make mussels because its one of my favourite things to eat and it is simple to make and really delicious. The video’s a bit noisy as the kitchen extractor is quite loud even though we turned it lower. Ingredients below the video.
Mussels from Moxons, East Dulwich
Pinch of saffron
Garlic, onion (finely chopped)