Tuesday, 5 December 2017

Thai Food Made Easy Review and Recipe

I'm so glad I recently discovered the tropical and vibrant delights of Thai cuisine. As Thai cuisine is relatively new to me, I've fully immersed myself with learning all I can about this cuisine. I was delighted when I received a review copy of Thai Food Made Easy by Tom Kime. I've never heard of the author before, but having done some research he is a highly trained chef having worked at The River Cafe and with Rick Stein. This cookery book doesn't feel like a chefy book, there's no overly complicated cooking methods which is perfect for the home cook. The author describes Thai food as "electrifying and invigorating and makes the tongue tingle with excitement" and I agree.

This cookery book introduces the reader to easy to follow recipes and shares all the key ingredients necessary to make authentic Thai food. This cookery book is perfect for newcomers to Thai cuisine and due to the versatility in recipes it will also appeal to those who are experienced in cooking Thai food. There are accompanying colour photos for the majority of the recipes which is stunning. Thai Food Made Easy is currently on sale for £14.99



There are a number of gorgeous recipes to try and all bases are covered in the comprehensive chapters:
  • Introduction
  • Ingredients for Thai Cooking - a chapter focusing on key fresh ingredients, spices, pantry larder and liquids.
  • 15 must-have herbs & spices - including Thai basil, lemongrass and five spice. 
  • Snacks and finger food- everyone loves a good snack especially when it includes: Glass Noodle & Pork Spring Rolls, Spiced Prawn cakes on Lemongrass Sticks, Chicken Satay with Turmeric & Ginger and Curried Sweetcorn Fritters. 
  • Salads- stand out recipes include: Prawn Noodle Salad with chili & toasted cashews, Hot & Sour Grilled Beef Salad and Sesame Chicken Salad. 
  • Slow roast, smoking grill & hot wok: tempting recipes include: Kai yang Issan-style grilled Chicken, Thai Beef skewers, Barbecued pork and herb salad and Wok-fried Chilli & Basil chicken. 
  • Fish & seafood: Gorgeous recipes to try include: Sesame-seared Tuna with Lemongrass & Ginger, Turmeric Grilled Fish, Stir-fried Cod with Sugar Snap Peas, Ginger & Five Spice and Grilled Fish with Chilli, Garlic & Ginger.
  • Curries & Soups , stand out recipes include: Coconut Fish Curry, Thai Green Curry,  Hot & Sour Orange Curry with Grilled Salmon & Geng gari curry with Roast Chicken.
  • Rice, Noodles & Sides: recipes to try include: Pad Thai Fried Noodles, Pad Ki Mow (spicy beef noodles with kaffir lime leaves) and Braised Chicken with Rice, Turmeric & Spices. 
  • Desserts & drinks: stand out recipes include: Thai Citrus & Young Coconut Jelly, Sticky rice with Mango and Banana & Coconut Pancakes. 
  • Basics: recipes to try include: this chapter includes a number of dressings and sauces.
  • Menu planner.
So far I've made the prawn noodle salad and grilled fish .



Recipe for Prawn Noodle Salad with Chilli & Toasted Cashews
Serves 4
Preparation 10 minutes
Ingredients
1 red chilli, seeded and finely chopped
4 cm piece of ginger, peeled and finely grated
juice of 2 limes
250g thin rice noodles, drained and chilled
250g cooked prawns, peeled and halved
4 spring onions, finely chopped
4 mint sprigs, leaves picked and torn

Spices
freshly ground black pepper

pantry/larder
2 tablespoons light soy sauce 
1 tablespoon blended sesame oil
3 tablespoon cashews
salt.

Method
Mix the chilli, ginger and lime juice together in a large bowl. Add the light soy sauce and sesame oil. Add the noodles and prawns and mix together. Add the spring onions and season well with a little salt and black pepper.
When ready to serve, add the herbs to the noodles and mix together (only add the herbs when you are ready to serve because the acidity of the dressing will turn the leaves black). Scatter with the cashews. Taste the noodles to check the balance of flavours and adjust the seasoning if needed.

Disclaimer: I received a copy of this cookery book from the publishers. 

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