No Pesto Thai Beef Salad

I’ve got this friend called Debs who keeps saying to me: “I tried that dish on your blog the other night but hmmmmm……well……. I didn’t really like it”. This always leads to me suspiciously interrogating how she went about said dish and so far has always revealed that what Debs has actually made is actually a completely different dish – one that is only linked to my recipe by the fact that she looked at the picture and decided for herself what should go into it. Like the salmon pastry parcel for example: “Talk me through how you made it Debs” I ask only for her to start by saying something like, “So I coated the salmon in homemade pesto and then……..”

“Waaaaaiiit a minute. Whoa there! When did I say anything about your homemade pesto?” and therein lies the problem. Debs just likes to freestyle with her homemade pesto. So for this reason alone I am focusing this post squarely on the ingredients and the very simple process.

The Salad: 1/2 bag of baby leaf spinach roughly chopped; 2-3 large carrots grated, 3 spring onions chopped, big bunches of fresh parsley and coriander chopped, 1 sweet romano red pepper sliced, cashew nuts broken and toasted, 2 flat iron steaks seasoned well and cooked in a very hot dry heavy-based large frying pan medium to medium rare.

The Dressing: Olive oil, grated ginger, 2 cloves of garlic, 2 birds eye chillis, dried coriander leaf, salt, pepper, honey, fresh lime juice, nam pla (fish sauce).

Toss the salad ingredients. Mix the dressing ingredients well and pour over the salad. Toss again and serve. Resist the urge to add homemade pesto (Debs). Enjoy.

Thai Beef Salad with Brown Coconut Rice

Thai Beef Salad with Brown Coconut & Coriander Rice




Curry Weekender

So yesterday whilst at some friends’ house I had a Goan Salmon Curry from their North London take-away favourite The Tiffin Tin. As  a new menu item described as the ‘chef’s speciality’ it was highly recommended by the kitchen and true to its claim, it was damn tasty and so is now recommended by Bernie’s Kitchen too! The memory of this delicious salmon made it all the more depressing when on the cycle round to my mate Adam’s flat this afternoon he announced that he’d made a curry. Hmmm. It’s not that back to back curries is a problem (just like buses…you wait for ages and then two korma-long at the same time – weh hey!), but more the fact that the last time I tried one of Adam’s curries it tasted like something Uncle Ben would have sent back. However, the invitation was accompanied by boasts of having “finally mastered authentic Indian curries” so I thought what the heck – in for a paneer in for a pound (boom!). Here it is….


Adam’s Basic Chicken Curry with Bombay Aloo

…Oh and it was amazing. Despite the underwhelming name ‘basic chicken curry’ he gave it when I asked him what it was, it was probably the most authentic-tasting curry I’ve tasted at anyone who isn’t Indian’s house. Loads of flavour, the perfect heat and delicious bombay aloo to go with it alongside the dash of yoghurt and fresh coriander garnish. Take that Uncle Ben.