Happy Friday
Bicycles
I was waiting for my son in the sports store the other day and my eye caught the display of bikes on the wall, it's amazing how intricate the workings of a bicycle are.
A great recipe
I saw this recipe for Massaman Thai Chicken Curry in The Times newspaper and just had to make it and photograph it and although I forgot the cashews it was delicious and really easy!
Serves 4
Prep: 30 min
Cook: 30 min
Ingredients
500g baby Jersey Royal or other small new potatoes
200g green beans
750-900g chicken thigh fillets
1 large garlic clove
15g fresh ginger
1 tbsp vegetable oil
4 shallots, approx
75g in total
35g sachet or
2 tbsp Massaman curry paste
165g tin coconut cream
1 tbsp Thai fish sauce
50g salted, roasted cashew nuts
2 limes
Few sprigs of coriander
Boil the potatoes in salted water until tender. Trim the green beans, snap in half and boil for 1 minute in salted water. Drain but reserve 8 tbsp cooking water. Slice down the fillets, cutting each one into large bite-size strips, approx 5cm x 2cm. Peel and chop the garlic and ginger and liquidise with 3 tbsp cooking water. Heat the oil in a spacious, heavy-bottomed, lidded pan and gently soften the shallots, allowing about 8 minutes until soft and golden. Push to the sides, increase the heat and quickly brown the chicken. Stir back the shallots and add the garlic, ginger and curry paste. Let it bubble up for a couple of minutes, then add 2 tbsp coconut cream and stir thoroughly for 2 more minutes. Add the rest of the coconut cream, the fish sauce and remaining bean water. Establish a steady simmer over a low heat, cover and cook for 10 minutes before adding the potatoes and beans. Stir well, cover again and cook for a further 10 minutes or until thick and creamy. Taste and adjust the seasoning with lime juice. Coarsely crush the cashews. Garnish the curry with cashews and coriander, and serve with rice and a lime wedge.
Boil the potatoes in salted water until tender. Trim the green beans, snap in half and boil for 1 minute in salted water. Drain but reserve 8 tbsp cooking water. Slice down the fillets, cutting each one into large bite-size strips, approx 5cm x 2cm. Peel and chop the garlic and ginger and liquidise with 3 tbsp cooking water. Heat the oil in a spacious, heavy-bottomed, lidded pan and gently soften the shallots, allowing about 8 minutes until soft and golden. Push to the sides, increase the heat and quickly brown the chicken. Stir back the shallots and add the garlic, ginger and curry paste. Let it bubble up for a couple of minutes, then add 2 tbsp coconut cream and stir thoroughly for 2 more minutes. Add the rest of the coconut cream, the fish sauce and remaining bean water. Establish a steady simmer over a low heat, cover and cook for 10 minutes before adding the potatoes and beans. Stir well, cover again and cook for a further 10 minutes or until thick and creamy. Taste and adjust the seasoning with lime juice. Coarsely crush the cashews. Garnish the curry with cashews and coriander, and serve with rice and a lime wedge.
Getting ready to go out
Alice had the girls over the other night and I couldn't resist photographing them getting ready for their night out, watching two of the girls put on their false eyelashes was mesmerising!
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