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Thai Food Demo @ Lisburn Square, 5th November 2016

November 4, 2016 | jofacer

On Saturday 5th November at midday, Erin will be doing a little Thai food demo at the “Meet the Producers Fair” in Lisburn Square. Be there or be square!

She’ll be demonstrating the following classic Thai recipes:

Thai fish cakes
Thai green curry paste
Thai green curry with chicken
Perfect steamed jasmine rice
Arjard (spicy pickled cucumber salad)

Download the recipes by clicking here.

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When we were in Mexico a few years back, we would frequently stop in a bar for a pre prandial beer and a free snack would almost always be provided. Mexico is one of those nice civilised cultures where you are expected to eat as you drink - always a good thing in my book. Anyway, more often than not, the snack was spicy pickled carrots. We became a bit addicted to them, they are perfect with beer and handily also count as at least one of your five-a-day. So if you are trying to create a bar/pub experience in your own home, to make the lockdown evenings slightly more exciting, then whip up a jar of this. It looks and tastes gorgeous and is mostly made with basic groceries and store cupboard ingredients. If you don’t have all the spices and herbs then sub in something else or leave it out @edibleflowerbrews made this batch - I can’t take credit. Recipe below: Mexican Pickled Carrots Makes 1 litre 750g carrots 1 small onion 1 x 200ml jar of jalapeños in vinegar 4 cloves garlic, sliced thinly 100ml cider vinegar (or white wine or rice vinegar) 200ml water 1 tablespoon sunflower oil 4 bay leaves 10 peppercorns 2 teaspoons dried oregano 2 teaspoons cumin seeds 1 tablespoon salt 1 tablespoon granulated sugar Peel and slice carrots into diagonal rounds (7mm thick) and onion into 7mm slices. In a large pan add the garlic, vinegar, plus the vinegar from the jar of jalapeños, water, oil, bay leaves, peppercorns, oregano, cumin seeds, salt and sugar. Bring to a boil and add the carrots and onion. Bring back to the boil and then lower the heat and simmer uncovered for 10 minutes. Add the jar of jalapeños and then allow to cook. Spoon into clean glass containers. Keep refrigerated. Leave for at least half a day before eating. Best after a day or two. It should keep for a couple of weeks in the fridge.

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