Thai-influenced beef salad

This was lunch. One of the benefits of working at home is the chance to actually make something fresh to eat.

This used cold rare roast beef from Sunday as the protein part of this Thai-flavoured salad.

The vegetable part was shredded lettuce, cucumber, sliced radishes, baby tomatoes, red and orange peppers and beansprouts. There were also a few slices of cold new potatoes, also left over from Sunday. This was garnished with chopped fresh coriander and tossed together with the beef.

The Thai part was the dressing, which was made from lime juice, sugar, nam pla and chopped red bird’s eye chillies, which were actually pretty hot.

You could use any cold meat in this, I think. Rare sliced duck breast or cold poached chicken would be nice, or prawns would be good too.

Anyway, it was quick and tasty, if somewhat chilli hot.

Thai seven-spice chicken with holy basil

This isn’t really a proper recipe, but is definitely Thai-influenced.

I fried some chicken breast meat in oil with chopped green and red chillies, spring onions cut on the bias and cubed orange pepper.

To this I added two tablespoons of nam pla, a chopped small bunch of coriander, a tablespoon of Thai seven-spice powder and some chicken stock.

I brought this to the boil, stirring in a carton of creamed coconut. Then I turned down the heat and simmered it until the chicken was cooked.

Then I added a handful of torn up holy basil leaves, some halved straw mushrooms and the juice of one lime and made sure that everything was warmed through nicely.

I served this with some fragrant rice and bought fried shallots sprinkled on top.

It took about 30 minutes from start to finish. Quick and tasty.

Thai pork and mushroom curry

I’ve not cooked anything with Thai flavours for a while so this was a pleasant change.

The pork was sliced tenderloin, a cut that doesn’t need a lot of cooking. It was marinated in nam pla for about an hour before the dish was cooked.

First I sautéed some sliced shallots in sunflower oil in a wok and then I added some cought green curry paste and stitted this in.

Then I added some quarteded chestnut mushrooms and cooked them for a minute or two before adding the sliced pork. Once this had lost its pinkness I added a couple of teaspoons of Thai seven spice powder, some water and a small tin of creamed coconut purée and cooked the pork for about five or six minutes un til done but still tender.

I served this with a handful of fresh green coriander and the juice of a lime stirred in, jasmine rice and crisp fried shallots on top.