Cookin Corner

[BaaBaa.]

I think he is the best there is at the moment, really better than the likes of Gordon Ramsey!

Marco Pierre White.

The volatile chef, 45, recalled: "I was listening to the radio one morning as I was driving to the restaurant when I heard Jamie Oliver calling me 'a psychological bully'.

Marco said: "I'd rather be who I am than a fat chef with a drum kit."


He ranted: "I'd like to see him call me a bully to my face.

"Go and win your first Michelin star, Jamie, and then I might take you seriously", he added.

And just in case his comments should be dismissed as sour grapes, due to Oliver's widespread popularity.

It's worth noting that Marco was Britain's first - and the world's youngest chef ever - to win three Michelin stars at the age of 33. And Gordon Ramsay studied in his kitchen.

[rikkitikki]

Have a look at this link..it is good for the boys..Jamie is very much a blokes cook, as in men understand his simple way of cooking! However, I think he is the best there is at the moment, really better than the likes of Gordon Ramsey! Have a look and click on all the videos..yummy! Also really easy!

http://www.jamieoliver.com/jamie-does

I could not agree more, I watch his show nightly on Discovery Travel & Living. Unfortunately I can't get many of the ingredients here in Cambodia. It seems like he will always run out of time on one of the many dishes and pull from the oven a charred mess but it never happens, so in a way its a bit like watching 24

[Siani]

I think he is the best there is at the moment, really better than the likes of Gordon Ramsey!

Marco Pierre White.

The volatile chef, 45, recalled: "I was listening to the radio one morning as I was driving to the restaurant when I heard Jamie Oliver calling me 'a psychological bully'.

Marco said: "I'd rather be who I am than a fat chef with a drum kit."


He ranted: "I'd like to see him call me a bully to my face.

"Go and win your first Michelin star, Jamie, and then I might take you seriously", he added.

And just in case his comments should be dismissed as sour grapes, due to Oliver's widespread popularity.

It's worth noting that Marco was Britain's first - and the world's youngest chef ever - to win three Michelin stars at the age of 33. And Gordon Ramsay studied in his kitchen.

Well in my opinion Marco is not the best chef. The last series of him with celebs chosing food to cook from the back of that van was awful. The best chef going is Raymond Blanc, but his recipies are a little more complicated as it is the higher end of the market, so not easy to copy. Basically if you want to make good food for ordinary folk with a basic knowlwdge of cooking..choose Jamie O or Rick Stein. Alas poor Keith floyd is no longer with us. I loved him! He was great in the begining. I also enjoy the Hairy Bikers, well some of it. Marco is right down at the bottom of the list. Also what sort of real chef who use Knorr stock cubes? Yes, we all use them, but basically if you are Michelin star chef...not a good thing to promote. Give me Jamie O any day!

[Siani]

Have a look at this link..it is good for the boys..Jamie is very much a blokes cook, as in men understand his simple way of cooking! However, I think he is the best there is at the moment, really better than the likes of Gordon Ramsey! Have a look and click on all the videos..yummy! Also really easy!

http://www.jamieoliver.com/jamie-does

I could not agree more, I watch his show nightly on Discovery Travel & Living. Unfortunately I can't get many of the ingredients here in Cambodia. It seems like he will always run out of time on one of the many dishes and pull from the oven a charred mess but it never happens, so in a way its a bit like watching 24

I really enjoyed it too! It was so well presented, he made it look so easy. I was sorry it was over! Maybe in Cambodia you could substitute some of the ingredients? Other than that it is down to getting a couple of goats and making your own cheese! I love this channel, hope they do more programs like this.

[Siani]

My Cheating Bo Bun Vietnamese Beef with Vermicelli ( A sort of main course soup)

Serves 3/4

1 pack of 4 to 6 small spring rolls
2 tins of consommé soup or really good beef stock, clear.
1 8oz steak beef rump will do cut into fine strips with all the fat trimmed off
1 Pak choi chopped into slices
vermicelli cooked, fresh if possible, cold, about 2/3 cups
1 / 2 bunch of corianader
1 clove garlic crushed
Teaspoon lemon juice
2 to 3 tablespoons hot curry paste
2 teaspoons fish sauce
1 pinch Sugar
3 chillies or 6 if small
6 spring onions cut in half and chopped longways
small strips of carrot

Preparation:10 minutes
Cooking time: 20-25 minutes approx

1 Put the tins of consommé in a pan, gently bring to boil and turn town to simmer. Add beef strips, chillies, curry paste, fish sauce, garlic etc to pan but not the vermicelli, Pak choi, and bean sprouts. Simmer for 20 mins or until beef is cooked, sometimes 10 mins will do.

Just 4- 5 mins before serving add the Pak choi.

2 Meanwhile, cook the rolls according to the package directions (10 minutes in the oven in this case).



Install the bun bo:
In individual bowl which are not too small and hold approx ½ pint+ liquid put in cold ingredients, vermicelli, mint and bean sprouts. Then pour over the liquid, making sure everyone gets an equal share of the beef etc.

Finally ... This salad (more of a soup really) can be eaten warm. Vary the quantities to your taste of herbs to bring freshness to your meal. Top with the rolls cuts into slices, probably 3 accoring to size.
You can also scent your Bo Bun lemongrass if desired.

A more complicated more authentic recipe can be found on Google or youtube, but my version is ok for a quick fix! Just hope I have not forgotten anything!

http://www.google.co.uk/search?source=i ... dbc1b333e4

[easyas]

There are people on the "Where to buy food items not available in Hau Hin" who were looking for this thread - off you go!

[Takiap]

Nice one easyas. Hopefully a few people will contribute. I quite like cooking, but since I'm the only civilized person in the home, its not really practical. I do play around on occasions but I find it comes and goes. Also, I don't have an oven and for the reason given above, it's not really worth the expense. Added to that is the fact that I really still enjoy Thai food, and just as well, because it's the only time I get to eat vegetables.

Anyway, I'll be following this thread to see if anyone posts some easy ovenless dishes.

[Dannie Boy]

Nice one easyas. Hopefully a few people will contribute. I quite like cooking, but since I'm the only civilized person in the home, its not really practical. I do play around on occasions but I find it comes and goes. Also, I don't have an oven and for the reason given above, it's not really worth the expense. Added to that is the fact that I really still enjoy Thai food, and just as well, because it's the only time I get to eat vegetables.

Anyway, I'll be following this thread to see if anyone posts some easy ovenless dishes.

Salad

Ok maybe something a bit more adventurous. If you don't have an oven you will be limited presumably to a gas hob, so many forms of stir fry dishes are quick and easy. Tomorrow I will be making a Tom Yam Kung (spelling?) which is fairly easy to make and very tasty. I'm not very good with some recipes in that I rarely measure or weigh the ingredients and just go by instinct!!

First stage is to make the broth which for me consists of water, shrimp paste, stock cube(s), kaffir lime leaves (shredded), lime juice, crushed lemon grass, palm sugar, nam pla and maybe just a dash of Maggie seasoning. As you heat that up on the hob, clean your shrimps and de-vein them and peel, just leaving the tails on. By the time you've done this, the broth should be boiling so reduce to a rolling simmer after adding the shrimps and cook for no more than 5 minutes. You can add diced mushrooms and tomatoes and a few sprigs of chopped coriander if you like. Taste the broth and adjust to suit your own preference.

[crazy88]

Easy stovetop version of one I cook in the oven. To serve 2.

2 salmon steak fillets skin on pinboned around 200-250g each. Fresh is best.
300ml of florida natural pink grapefruit juice from villa
couple of heaped teaspoons of pink peppercorns
tablespoon of honey
butter
salt and pepper

soak the salmon in the grapefruit juice for an hour or 2 then tip the juice into a saucepan and pat the salmon dry. Sprinkle with salt and white pepper lightly.

Bring the juice to a boil then sir in the (crushed roughly) pink peppercorns, a pinch of salt and a rounded tablespoon of honey then bubble away until it reduces and gets a bit syrupy. Sir in a good knob of butter until it melts and set aside.

Sear the salmon on the flesh side in a tiny bit of olive oil then turn it over to the skin side and reduce the heat. Baste all the time with the juice mixture until cooked to your liking. Serve with a bit of the pan juices poured over and the rest on the side. I serve with sauteed baby leeks or steamed broccoli and new potatoes.

For the oven version just lay the salmon raw on a bed of sauteed baby leeks skin side up then pour all the juice mixture over and put a little blob of butter on each steak, sprinkle of salt and pepper so you get a crisp skin. I put it in at 200 and keep an eye on it rather than time it. Juice bubbling and skin a bit crisp its done. If you like your salmon really lightly cooked then take out early and spoon a bit of juice on top then crisp under a hot grill.. You can do with orange juice as well. Substitute the pink peppercorns for a tablespoon of wholegrain mustard.

Don,t forget to chill the wine before you start

Enjoy

Crazy 88

[PeteC]

Nice one easyas. Hopefully a few people will contribute. I quite like cooking, but since I'm the only civilized person in the home, its not really practical. I do play around on occasions but I find it comes and goes. Also, I don't have an oven and for the reason given above, it's not really worth the expense. Added to that is the fact that I really still enjoy Thai food, and just as well, because it's the only time I get to eat vegetables.

Anyway, I'll be following this thread to see if anyone posts some easy ovenless dishes.

Where is that thread Nereus with that inexpensive counter top oven that you have? That sounds like a perfect fit for your household Takiap. Pete

[Nereus]

Nice one easyas. Hopefully a few people will contribute. I quite like cooking, but since I'm the only civilized person in the home, its not really practical. I do play around on occasions but I find it comes and goes. Also, I don't have an oven and for the reason given above, it's not really worth the expense. Added to that is the fact that I really still enjoy Thai food, and just as well, because it's the only time I get to eat vegetables.

Anyway, I'll be following this thread to see if anyone posts some easy ovenless dishes.

Where is that thread Nereus with that inexpensive counter top oven that you have? That sounds like a perfect fit for your household Takiap. Pete

Here tis: viewtopic.php?f=20&t=22346
BUT, it may be a bit too technical for him: it has two knobs.

[Khundon1975]

Not really a recipe, more of a cooking tip for all those chip lovers out there.

Cut up your spuds in to chunky chip size, then place in COLD vegetable or ground nut oil.
Turn on heat and let the oil come to full heat, remove chips when golden brown.

You can't use beef dripping, as the chips just sit on the top until dripping has melted.

[expatsally]

Made a lovely homemade chili yesterday, very nice on these rainy days! i will share my recipe if anyone is interested...super easy!

[easyas]

There was quite a bit of discussion about celebrity TV chefs in "part one" of this thread. All the usual suspects (of that time) were discussed, among them Gordon Ramsay, famous for the F word (as you all probably know he's has a restaurant called just that!). I was looking at an episode of either his "Kitchen Nightmares" or his "Kitchen Nightmares Revisited" which I was sure I had seen before (you know the score - "TrueVision shows 300 movies a month" - right on, the same 10 movies 30 times each!) when for the first time to my knowledge his swear words were not only bleeped out but blotted out by an oval black mask, presumably so as not to offend the hard of hearing who can lip read! My question is, given this series was produced in 2004, when and who went to the trouble of blotting him out? My guess is it was quite recently and quite probably here in Thailand.
Any ideas?

[pharvey]

A couple of great tasting and easy to do recipes...... The Pineapple one in particular would be superb using the pineapples available in HH - undoubtedly some of the best I have tasted

PINEAPPLE!!!

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TUNA!!!

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Seriously, give them a try ..........

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