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Update August 2018

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August 18, 2018 - August 24, 2018

Grilled Prawns with Mango and Avocado

Throw another Prawn on the Barbie!  With the availability of mangoes this summer and avocados available in the supermarkets again (even if somewhat expensive), this recipe is a sensational starter.  Of course, prawns are available in Pattaya all year round!

Cooking Method

Toss the Prawns with 2 tablespoons of the olive oil, 1 teaspoon of black pepper, and 2 teaspoons salt.  Set aside.

Peel and dice the mango and avocado.  The easy way to peel avocado is to cut it in half, down to the seed and twist between both hands and you will have two halves. Remove stone and with a spoon, scoop out the two halves.

Add the chopped coriander, lime juice and the remainder of the olive oil to the mixture, and season with salt and pepper to taste.

Quickly grill the prawns until the flesh becomes opaque (do not overcook or the prawn will be tough) and add to the mango/avocado.

Serve at room temperature, garnish with fresh coriander and present with chilled Brut Prosecco for complete decadence.

August 11, 2018 - August 17, 2018

Pork steak for the skillet

Pork is a good and cheaper substitute for expensive beef, but can tend to be tough.  This recipe has the steaks going into the oven for the finish, which will tenderize the meat.

Cooking method

Preheat oven to 350 degrees F.

Season steaks with salt, pepper and Cajun seasoning.

Over high heat, heat a cast iron skillet with half of the oil.  Lower heat to medium-high, place steaks in skillet and brown on both sides.

Remove from skillet, add remaining oil, add all vegetables and cook until lightly browned and slightly wilted.

Pour in the wine to deglaze pan and make sure you scrape the bottom of skillet to loosen all browned particles.  Simmer for 3 minutes, then return steaks to pan.

Add chicken broth (enough liquid to almost cover the steaks).

Remove from heat and cover skillet with tight fitting lid and place in oven.  Cook for 40 minutes at 350 degrees F.

August 4, 2018 - August 10, 2018

Spanish Omelette

An omelette (also spelled ‘omelet’) is a very easy and quick dish and extremely versatile.  Clever cooks will go their fridge and find all sorts of interesting ingredients to throw into an omelette.  The following recipe can be adapted to what you have left over in your fridge too, but if you are new to cooking eggs in this way, just be guided by this good old standard.

Cooking Method

Break the eggs into a bowl.  Add water, salt and pepper, and mix well.  Leave to stand for 10 minutes.

In a frying pan melt the butter over medium heat and swirl around to cover bottom of pan.

Stir the eggs, add the onion, bell peppers, garlic and ham and pour into pan, swirling to evenly spread the mixture.

Reduce the heat to low, gently lifting up edges of omelette with a spatula as it sets.  When the omelette is almost set sprinkle the cheese on top with some more ground black pepper and fold in half.  Cook for one minute and serve immediately.


HEADLINES [click on headline to view story]

Grilled Prawns with Mango and Avocado

Pork steak for the skillet

Spanish Omelette



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