The next in my Thai themed recipes for Farmison is a Thai red duck curry. Although it’s apparently one of the most popular Thai dishes outside of its native country, I had never tasted it until our Thai adventure. What I loved about the version I tried was that it had pineapple and lychees alongside aubergine and red peppers. A lovely fruity curry base to go with the rich duck. Continue reading
It’s snowmageddon in England. Sick of the cold, inadequate heating, lack of sunlight, black ice, soggy socks and a complete breakdown in our transport infrastructure, C and I are getting away from it all and have booked a two week trip to Thailand in March. We simply can’t wait! In homage to our forthcoming trip I cooked up a Thai chicken curry at the weekend, only in the knowledge that the post-Thailand version of me will look back at this recipe and scoff. I hope to have some cooking lessons out there and learn about real Thai food, but until then this recipe will do. Continue reading
This next recipe is for a modified pork tonkatsu – the Japanese deep fried pork cutlet served with a curry (or kare) sauce. The Japanese have marvellous ways of appropriating cuisines – I remember reading about how the best full English breakfasts in the world can be found in Japanese five star hotels, where they prepare and execute the dish with such precision that it has become a Japanese specialty in itself. Therefore I was not surprised upon researching katsu curry to find that curry was introduced to Japan via the British during the latter 19th century, during which time of course the Brits were in occupation in India. The Japanese adopted curry, twice removed from its source, and for a long time it was considered a ‘Western’ cuisine. For this reason, katsu curry tastes very different to the curry you might taste in India. Continue reading
Ever since I was young I have never had one true home. Growing up in Hong Kong and moving to London as a teenager – then travelling back and forth all my adult life – I have felt truly bi-cultural all my life. I feel at home in both locations but often miss the other on the other side of the world. On top of that, I have third ‘homes’ – Malaysia and Singapore, where my mum’s family are from. These places are home in the sense that they are places I spent a lot of my childhood visiting, and where I had the happiest times of my life getting to know my huge extended family. Continue reading
I recently unboxed my seventh meat box from Farmer’s Choice. One of the most exciting things available on their website is free range GOAT. And quite coincidentally, shortly after I bought said goat I read this article on the Guardian – ‘Should we eat more goat meat?‘. It seems the British lack of appetite for goat and veal meat is at odds with our ever-increasing demand of goat and cow products. As a result there is an over-supply of male goats and cows; farms find it more economical to slay them at birth, than to rear them for meat. So here’s my message to you: eat goat! Because it’s good for them and, as I found out, very tasty. Continue reading
