sources
thai pork vermicelli salad - Delicious, June 2012, p115
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Wednesday, 19 March 2014
Tuesday, 4 March 2014
valli little's char siu beef and tenderstem broccoli
Bloody hell the early mornings are beginning to bite. I’m sure it’ll all be worthwhile when I’m collecting my third Booker Prize, and taking restraining orders out on Rachel Weisz and/or Hayley Atwell.
Having spent all day yawning at work, I at least managed to blow the cobwebs away with a fairly brisk gallop home, buoyed by bananas, biscuits and the fact the evenings are definitely getting lighter. Once back I manage to stave off both sleep and starvation with a super-quick Vietnamese char siu beef and noodle bowl care of lovely Valli Little:
I have to say it’s not what I remembered. This is not to say it’s not nice, it is with a nice balance of sweetness from the char siu and shaxong wine, and the garlic/ginger/chilli holy trinity of heat, but somehow it missed the head of the nail as well as the plank. In my head I was expecting this fresh and zingy Vietnamese soup, which we’ll be having next week now it’s stuck there.
sources
char siu beef and tenderstem broccoli stir-fry - Valli Little, Delicious, August 2013, p110
Having spent all day yawning at work, I at least managed to blow the cobwebs away with a fairly brisk gallop home, buoyed by bananas, biscuits and the fact the evenings are definitely getting lighter. Once back I manage to stave off both sleep and starvation with a super-quick Vietnamese char siu beef and noodle bowl care of lovely Valli Little:
I have to say it’s not what I remembered. This is not to say it’s not nice, it is with a nice balance of sweetness from the char siu and shaxong wine, and the garlic/ginger/chilli holy trinity of heat, but somehow it missed the head of the nail as well as the plank. In my head I was expecting this fresh and zingy Vietnamese soup, which we’ll be having next week now it’s stuck there.
sources
char siu beef and tenderstem broccoli stir-fry - Valli Little, Delicious, August 2013, p110
Tuesday, 15 October 2013
vietnamese beef noodle soup
There’s a definite touch of winter in the air in SW14, not least because everybody is suffering some sort of cold. Milo for one is pleased as he can finally have his favourite menthol vaporising nightlight in his bedroom, which he’s been banging on about since the evenings started drawing in.
Even better (for me) is the unexpected appearance of 36 bottles of beer on my doorstep, care of Dr R P Manwaring, all the way from Australia via Beer Hawk.
Best. Birthday. Ever.
Anyway, faced with the spectre of snot, hacking coughs and a dramatic increase in front room blankets, emergency intervention is required in the form of our favourite ginger-infused, spicy Vietnamese beef and noodle soup, after the last of the black forest gateaux of course...
Just the smell of the spicy broth simmering away is enough to clear the sinuses, although once again I forgot about the lemon grass:
Amongst the many beauties of this recipe is once you’ve got the base broth (cinnamon, star anise, ginger, chicken stock, fish sauce, and erm lemon grass), you can add any variety of chopped veg to it depending on your mood. We didn’t have pak choi because I forgot it, but we did have beansprouts and red pepper, and I’ve also been known to throw in matchsticked carrots, mini corn, tenderstem broccoli and shredded cabbage – all delicious additions.
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
Even better (for me) is the unexpected appearance of 36 bottles of beer on my doorstep, care of Dr R P Manwaring, all the way from Australia via Beer Hawk.
Best. Birthday. Ever.
Anyway, faced with the spectre of snot, hacking coughs and a dramatic increase in front room blankets, emergency intervention is required in the form of our favourite ginger-infused, spicy Vietnamese beef and noodle soup, after the last of the black forest gateaux of course...
Just the smell of the spicy broth simmering away is enough to clear the sinuses, although once again I forgot about the lemon grass:
Amongst the many beauties of this recipe is once you’ve got the base broth (cinnamon, star anise, ginger, chicken stock, fish sauce, and erm lemon grass), you can add any variety of chopped veg to it depending on your mood. We didn’t have pak choi because I forgot it, but we did have beansprouts and red pepper, and I’ve also been known to throw in matchsticked carrots, mini corn, tenderstem broccoli and shredded cabbage – all delicious additions.
sources
vietnamese beef noodle soup - Waitrose Kitchen, Feburary 2012, p88
Monday, 7 October 2013
Monday, 26 August 2013
tom norrington-davies' chicken noodle soup with mint and lemon
sources
chicken noodle soup with mint and lemon - Tom Norrington-Davies, was Delicious now The Owl Book
Saturday, 27 July 2013
thai pork vermicelli salad
PORK MOTHER!
What better feast for a chap whose just run 20K around Richmond Park in the searing heat, than a cooling a brewski and a delicious double-helping (seeing as there's nobody to share the wok with), of spicy pork and noodles?
Admittedly it doesn't fall under the usual 'experimental' banner that comes out to play when Ana and Milo do one, but I think the addition of a packet of Singapore noodles which were reduced in Mr Waitrose's food emporia give it the necessary quotient of 'newitude':
Sadly though, whilst I bow to no man in my love of Singapore noodles, these are more carcinogenic and chemical than rich and spicy. Fortunately I had plenty of left-over marinade to kill their plastic-y flavours.
It's also a lesson learned, and whilst the pork was lovely and juicy, and the veg crispy, there's clearly a reason why fluorescent yellow noodles are half the price of the normal sort.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
What better feast for a chap whose just run 20K around Richmond Park in the searing heat, than a cooling a brewski and a delicious double-helping (seeing as there's nobody to share the wok with), of spicy pork and noodles?
Admittedly it doesn't fall under the usual 'experimental' banner that comes out to play when Ana and Milo do one, but I think the addition of a packet of Singapore noodles which were reduced in Mr Waitrose's food emporia give it the necessary quotient of 'newitude':
Sadly though, whilst I bow to no man in my love of Singapore noodles, these are more carcinogenic and chemical than rich and spicy. Fortunately I had plenty of left-over marinade to kill their plastic-y flavours.
It's also a lesson learned, and whilst the pork was lovely and juicy, and the veg crispy, there's clearly a reason why fluorescent yellow noodles are half the price of the normal sort.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
Monday, 3 June 2013
tom norrington-davies' chicken noodle soup with mint and lemon
Summer is deffo on the way; it's bright, warm and sunny and even better (well relatively anyway) there's an inset day at school so we've got an extra day to entertain a hyper-active five year-old after the weekend.
The best way is the simplest way - four hours swimming, a quick trip to the supermarkets, getting an exhaust put on the car, some gardening before finishing with some intense contact now he's been inspired by the mighty Lions to actually want to learn to pass the ball. He also likes his new future Welsh cap name, Milo Wyn Barnes.
Job done, we can kick back with some more redundancy-based bickering, pink wine and pseudo-fasting chicken noodle soup. Although without the noodles, obvious, as they're full of evil carbs.
Interestingly tonight we make it with mini-chicken fillets rather than the big boomshankas as they were on offer, but ultimately they weren't as good. The meat was drier and tougher, although I suppose next time I'm lured by cheap breasts I could simply add them to the poaching liquid later.
Also, did anybody catch the new Simon Hopkinson show on More4? Thoughts, other than about the total shiteness of the website?
The best way is the simplest way - four hours swimming, a quick trip to the supermarkets, getting an exhaust put on the car, some gardening before finishing with some intense contact now he's been inspired by the mighty Lions to actually want to learn to pass the ball. He also likes his new future Welsh cap name, Milo Wyn Barnes.
Job done, we can kick back with some more redundancy-based bickering, pink wine and pseudo-fasting chicken noodle soup. Although without the noodles, obvious, as they're full of evil carbs.
Interestingly tonight we make it with mini-chicken fillets rather than the big boomshankas as they were on offer, but ultimately they weren't as good. The meat was drier and tougher, although I suppose next time I'm lured by cheap breasts I could simply add them to the poaching liquid later.
Also, did anybody catch the new Simon Hopkinson show on More4? Thoughts, other than about the total shiteness of the website?
sources
chicken noodle soup with mint and lemon - Tom Norrington-Davies, was Delicious now The Owl Book
Wednesday, 6 February 2013
thai pork vermicelli salad
Today is a full of unexpected culinary successes.
1. I manage to get up in time to make scrambled eggs for breakfast for me and Milo before he goes to school and I head out to Regency Cheltenham for the day;
2. We not only have a fab tasting at The Daffodil where the whites showed v well, particularly the Bourgogne Chardonnay, but we get shouted lunch which was divine. I had the beef fillet and oxtail pudding, which I cannot recommend highly enough, and an amazing platter of local cheeses. Everybody, go to the Daff immediately!
3. Tonight's tasting was cancelled, which meant Ana could go to book club and even better, given I had prepped the marinade and veg last night, we could both have dinner early.
Well early-ish, obviously I had to snuggle up with Milo and then eat it whilst watching Marple about an hour later.
I have to say this is another one of my favourite meals: it's fresh, zingy and surprisingly filling - especially if you max out on the veg. We had purple-sprouting broccoli tonight as it's so in season, mini sweetcorn, bean sprouts, carrot, herbs, although I missed the mange tout. I'll have to freeze them.
It's also very, very quick.
Wine Time
Wine-wise we're very much in the same zone as last night, albeit with less lime, so there's not as much acidity to balance. Even so, all of last night's suggestions - Vouvray or a New World Chenin, Riesling or Gewurtz - would go down a treat, but if you're looking for something different, why not go for a Viognier? Steer clear of the classic Rhone home as they are pricey, but if you get something from the Languedoc, you wont go wrong.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
1. I manage to get up in time to make scrambled eggs for breakfast for me and Milo before he goes to school and I head out to Regency Cheltenham for the day;
2. We not only have a fab tasting at The Daffodil where the whites showed v well, particularly the Bourgogne Chardonnay, but we get shouted lunch which was divine. I had the beef fillet and oxtail pudding, which I cannot recommend highly enough, and an amazing platter of local cheeses. Everybody, go to the Daff immediately!
3. Tonight's tasting was cancelled, which meant Ana could go to book club and even better, given I had prepped the marinade and veg last night, we could both have dinner early.
Well early-ish, obviously I had to snuggle up with Milo and then eat it whilst watching Marple about an hour later.
I have to say this is another one of my favourite meals: it's fresh, zingy and surprisingly filling - especially if you max out on the veg. We had purple-sprouting broccoli tonight as it's so in season, mini sweetcorn, bean sprouts, carrot, herbs, although I missed the mange tout. I'll have to freeze them.
It's also very, very quick.
Wine Time
Wine-wise we're very much in the same zone as last night, albeit with less lime, so there's not as much acidity to balance. Even so, all of last night's suggestions - Vouvray or a New World Chenin, Riesling or Gewurtz - would go down a treat, but if you're looking for something different, why not go for a Viognier? Steer clear of the classic Rhone home as they are pricey, but if you get something from the Languedoc, you wont go wrong.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
Sunday, 10 June 2012
donna hay's prawn pad thai
After last night's midnight drive home, the Whanau are taking it easy today. A little light Lego, some Ben and Holly's Little Kingdom to ease us into the day, coffee from new-favourite coffee shop Pickle & Rye (who needs Kaffiene/Orange Pekoe?), and a quick trip around Waitrose and we're done. Who knew the day could go so fast when you're having fun?
With prawns on massive discount we're feeling adventurous tonight. Milo loves them, but he's also said he likes noodles, and we're keen to broaden his horizons a bit as he's fallen into a bit of a sausage rut. Steady, he's a child.
Given he wants to help, some sort of stir fry beckons so he can chop and stir and throw lots of Soy Sauce around, and then we hit the jackpot: Dame Donna's Pad Thai. We haven't had it for ages, it's always a winner and it's full of Milo-tastic things, including omlette, baby corn and other stuff.
It's a massive win all round, apart from our discovery he hates the smell of shrimp paste frying. At least I've got something to threaten him with now I suppose.
Wine Time
Compared to a lot of Thai dishes, Pad Thai is relatively restrained, but there's still a lot of sour and spicy flavours which make pairing with wine a bit of a challenge. I think generally I'd go with something a little bit of residual sugar, and with a lot of fruitiness, like a Pinot Gris, a Riesling or something like a South African Chenin. However I read the other day about something that's the perfect match and bound to appeal to all of you. And by 'you' I'm thinking of 'all girls, particularly the ones I know': Fizz. A Prosecco or a Cremant would be amazing as their both really light, and importantly, have some sweetness. Winners all round, apart from my bank account.
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
With prawns on massive discount we're feeling adventurous tonight. Milo loves them, but he's also said he likes noodles, and we're keen to broaden his horizons a bit as he's fallen into a bit of a sausage rut. Steady, he's a child.
Given he wants to help, some sort of stir fry beckons so he can chop and stir and throw lots of Soy Sauce around, and then we hit the jackpot: Dame Donna's Pad Thai. We haven't had it for ages, it's always a winner and it's full of Milo-tastic things, including omlette, baby corn and other stuff.
It's a massive win all round, apart from our discovery he hates the smell of shrimp paste frying. At least I've got something to threaten him with now I suppose.
Wine Time
Compared to a lot of Thai dishes, Pad Thai is relatively restrained, but there's still a lot of sour and spicy flavours which make pairing with wine a bit of a challenge. I think generally I'd go with something a little bit of residual sugar, and with a lot of fruitiness, like a Pinot Gris, a Riesling or something like a South African Chenin. However I read the other day about something that's the perfect match and bound to appeal to all of you. And by 'you' I'm thinking of 'all girls, particularly the ones I know': Fizz. A Prosecco or a Cremant would be amazing as their both really light, and importantly, have some sweetness. Winners all round, apart from my bank account.
sources
prawn pad thai - Donna Hay, Modern Classics Book 1, p133
Monday, 28 May 2012
thai pork vermicelli salad
It's not often we have pork. I quite like it but Ana pulls a face that looks like she's been sucking on an entire orchard of lemons, salted with anchovies, whenever it gets suggested, so I'm slightly surprised she actually chooses this recipe from the latest Delicious.
The deal is sealed when went shopping yesterday and found a pork fillet reduced to £2 as it's sell-by date is today, so there's plenty of experimental porky goodness to share around. Which is just as well as Kayosaurus is up to do some Milo-wrangling as Ana's got an extra day at work.
It's got a swag load of fresh, zippy ingredients in it, and the chilli-infused dressing really peps up the combination of noodles, broccoli and carrot, which are all barely cooked. It's one of those dishes which scream 'health' as soon as it goes in the bowl, although I think the pork needs a higher, quicker heat to cook it. Definitely a Yummingon Mummington dish of the future, and I rather suspect you could swap the pork for chicken or even, heaven forfend, turkey.
Wine Time
What with the lime, fish sauce, chilli, ginger, garlic and sesame oil in the dressing, there's a lot going on here, so I think we're in classic Pinot Gris territory, and particularly a new world number which has all the acidity and full-bodied qualities, but the fruit is riper. Or, if you're feeling really adventurous, how about a Gewurtztraminer? Crazy I know, but this peppery little aromatic has a lot going for it where spicy, fresh salads are concerned.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
The deal is sealed when went shopping yesterday and found a pork fillet reduced to £2 as it's sell-by date is today, so there's plenty of experimental porky goodness to share around. Which is just as well as Kayosaurus is up to do some Milo-wrangling as Ana's got an extra day at work.
It's got a swag load of fresh, zippy ingredients in it, and the chilli-infused dressing really peps up the combination of noodles, broccoli and carrot, which are all barely cooked. It's one of those dishes which scream 'health' as soon as it goes in the bowl, although I think the pork needs a higher, quicker heat to cook it. Definitely a Yummingon Mummington dish of the future, and I rather suspect you could swap the pork for chicken or even, heaven forfend, turkey.
Wine Time
What with the lime, fish sauce, chilli, ginger, garlic and sesame oil in the dressing, there's a lot going on here, so I think we're in classic Pinot Gris territory, and particularly a new world number which has all the acidity and full-bodied qualities, but the fruit is riper. Or, if you're feeling really adventurous, how about a Gewurtztraminer? Crazy I know, but this peppery little aromatic has a lot going for it where spicy, fresh salads are concerned.
sources
thai pork vermicelli salad - Delicious, June 2012, p115
Wednesday, 18 March 2009
pad thai
Having successfully recreated a small portion of last night's dinner for the milos to wolf down, I end up cooking my best ever pad thai!
The only difference I could see was using instant noodles, and adding the eggs to the chicken rather than cooking them separately, oh and I used more lime juice than last time.
The only difference I could see was using instant noodles, and adding the eggs to the chicken rather than cooking them separately, oh and I used more lime juice than last time.
Monday, 2 March 2009
pad thai
My mum and Dylan have been up all day, plus I'm a bit drunk from meeting Lee and Sean from Lime for a swift drink after work, so there has been nix preparation and something quick and easy is required.
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